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Item No.:
*
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Site:
*General Comments-Medical, Potable Water, Recreational Water, and Housekeeping
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Violation:
All the records reviewed today were thorough, organized, and correct. All crew members the inspector interacted with today were knowledgeable in their respective job duties.
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Recommendation:
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Item No.:
08
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Site:
Galley-
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Violation:
The vent was leaking continuously on the backflow prevention device on the potable water line for the top combination oven next to the potwash machine. The vent was leaking continuously on the backflow prevention device on the potable water line for the bottom combination oven next to the deep fat fryer. The devices were replaced.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
16
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Site:
Buffet-Comfort Kitchen
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Violation:
The consumer advisory for the omelet station and eggs benedict were located at either end of the service line at the plate dispensing areas, but was not located at the station where these items were ordered and served. This was corrected.
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Recommendation:
Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
19
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Site:
Buffet-Staff Mess
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Violation:
One stack of plates out for service for the hot line was not inverted or covered. This was corrected.
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Recommendation:
Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
19
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Site:
Provisions-Dairy Walk-in #19
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Violation:
The bottom of one of the legs on a deck stand was placed directly against a box containing mascarpone cheese containers. The deck stand was immediately removed.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Bar-Red Frog Rum
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Violation:
Two containers of drink mixes that were removed from their original containers were not labeled. This was corrected.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Buffet-Comfort Kitchen Starboard Beverage Station
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Violation:
There was a gap on the juice machine where the underside panel with the dispensing nozzles met the upper part of the machine. This was corrected.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Pantry-Deck 10 Pantry
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Violation:
The ice machine was leaking on the bottom of the back right corner of the machine causing water to pool on the deck.
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Recommendation:
Ensure the ice machine does not leak to the deck.
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Item No.:
30
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Site:
Bar-Blue Iguana
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Violation:
The paper towels at the handwashing station were wet. This was corrected.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
30
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Site:
Other-Cherry on Top
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Violation:
There was no paper towel dispenser for the handwashing station. The area was closed during the inspection.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
30
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Site:
Buffet-Crew Breakroom
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Violation:
The food worker's toilet room door was not self closing. This was corrected.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Galley-Center
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Violation:
The deck grout was missing and recessed in front of the kettles.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Dining Room-Monet Starboard Pantry
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Violation:
There was a gap where the handwashing sink met the bulkhead at the top of the sink.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
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Site:
Galley-Forward Center Hot
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Violation:
The profile plate on the right water line below the tilting pans was loose, exposing a gap.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
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Site:
Galley-Aft Soup Station
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Violation:
Water was pooled under the stainless steel deck in front of the tilting kettle adjacent to the tilting pans. When the grate on top of the deck was stepped on, water came out from a seam in the stainless steel deck.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure water does not pool under the deck material.
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Item No.:
33
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Site:
Galley-Center Hot
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Violation:
The deck grout was missing and recessed in front of the combination ovens. The vessel had a plan for deck maintenance and this area was listed on it.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Pantry-Deck 10 Pantry
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Violation:
The ice machine was leaking on the bottom of the back right corner of the machine causing water to pool on the deck.
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Recommendation:
Ensure water does not pool on the deck.
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Item No.:
36
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Site:
Dining Room-Monet Waiter Stations
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Violation:
The light intensities at some of the waiter stations could not be raised to 220 lux. The vessel provided documentation of a comprehensive plan for adding lighting and this area was listed on it.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Bar-Lido Cafe
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Violation:
The light intensity in front of the espresso machine could not be raised to 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
39
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Site:
Galley-Forward Center Hot
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Violation:
At least 18 small, crawling insects were on the bulkhead behind the left tilting pan, on the control box for the left tilting pan, and on the outside of the left titling pan. This pan was out of order, but the adjacent tilting pan had food in it. The pest management technician was called immediately and the food in the adjacent tilting pan was discarded. The area was sprayed and upon reinspection no other insects were found.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
44
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Site:
Food Service General-Passenger Handwashing Stations
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Violation:
Blue Iguana Cantina, Guy's Burger Joint and Cherry on Top were all added during the November 2012 dry dock. Each of these outlets have passenger self-service, but passenger handwashing stations were not installed. These areas were not presented to VSP for review prior to the installation to ensure the areas were properly constructed.
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Recommendation:
Per section 12.13.3.3 of the VSP Operations Manual, procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
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