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Item No.:
42
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Site:
Children Area-Toilet Room for 2 to 5 Year Olds
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Violation:
The water temperature at the handwashing station was measured at 114F by both the inspector and the vessel staff. The plumber was called and the temperature was measured again at 108F.
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Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
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Item No.:
42
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Site:
Children Area-Toilet Room for 2 to 5 Year Olds
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Violation:
There was no airtight waste receptacle for soiled clothes. A small bin with a red plastic bag was set up for soiled clothes, but the bin was not air tight. This bin was replaced.
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Recommendation:
Include in each diaper changing station: (3) An airtight, soiled-diaper receptacle.
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Item No.:
29
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Site:
Bar-Red Frog
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Violation:
A garbage bin was placed in front of the handwashing station, partially blocking access. The bin was moved.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
44
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Site:
Other-Cherry on Top
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Violation:
There was no passenger handwashing station for the self-service candy display. The Cherry on Top was installed during the 2012 dry dock.
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Recommendation:
Install a handwashing station for passengers.
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Item No.:
30
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Site:
Galley-Pot Wash
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Violation:
The handwash station to the right of the cleaning materials locker did not have a sign reminding employees to wash their hands often.
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Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
27
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Site:
Galley-Warewashing
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Violation:
The shelves in the cabinet labeled for paper and plastic only were soiled with food debris.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
22
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Site:
Galley-Warewashing
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Violation:
Two nozzles on the auxiliary spray manifold in the flight type dishmachine were partially blocked resulting in an ineffective spray pattern.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
33
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Site:
Buffet-Comfort Food Hot Line
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Violation:
Two metal shelf supports were wrapped in a cloth towel and duct tape on the back bulkhead. The shelf was recently removed and staff placed the towel on the supports to protect crew from running into the sharp edges. These were removed.
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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.:
27
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Site:
Buffet-Forward Port Beverage Station
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Violation:
The exterior side of the metal flap in the ice machine chute was soiled with a black residue.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
33
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Site:
Buffet-Port & Starboard Island Buffets
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Violation:
The deckhead above the islands buffets were slotted and exposed to the plenum above. The ship had identified this issue and had begun installing black objects to seal the slots. However, a few areas above both islands still remained open.
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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.:
44
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Site:
Buffet-Guy's Burger Joint and Blue Iguana
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Violation:
The Blue Iguana Cantina and Guy's Burger Joint that were installed during the 2012 dry dock did not have dedicated passenger handwashing stations for the self-service condiment buffets, as required in the 2011 VSP Construction Guidelines. Guy's condiment station offered different hamburger toppings for passenger self-service and the Blue Iguana had different salsas and other toppings for passenger self-service. This violation was noted in the previous VSP inspection report.
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Recommendation:
Provide one handwashing station per 100-passenger seating or fraction thereof. Stations should be equally distributed between the major passenger entry points to the buffet area and must be separate from the toilet room.
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Item No.:
33
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Site:
Galley-Appetizer Pantry Cold Room 31
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Violation:
The profile used to seal the deckhead/bulkhead juncture above the interior side of the door was loose which created a large gap approximately the length of the door opening.
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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.:
21
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Site:
Dining Room-Manage Locker Deck 4 Port
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Violation:
The storage shelves were constructed of galvanized steel and had several areas that were difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
33
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Site:
Dining Room-Deck 4 Platinum Port & Starboard Cold Beverage Pantries
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Violation:
The deckhead was slotted and exposed to the plenum above which had a significant accumulation of dust.
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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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Dining Room-Deck 3 Platinum Aft Dining Room
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Violation:
The deckhead above both coffee stations and both beverage stations were slotted and exposed to the plenum above which had a significant accumulation of dust.
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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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
27
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Site:
Provisions-Cold Room 21
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Violation:
Several of the food storage racks were soiled with food debris.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
19
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Site:
Provisions-Beverage Storage Room 18
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Violation:
An employee placed his jacket over cans of soda that were removed from their cardboard box.
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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:
Provisions-Dry Storeroom 2
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Violation:
A ball cap was stored hanging from the corner of a food storage shelf.
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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.:
08
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Site:
Food Service General-Automatic Hood Cleaning Locker
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Violation:
A plastic tube was connected to the vent of the backflow prevention device that went to the drain in the back right corner of the locker. The tube was not clear and this prevented crew from identifying if the backflow prevention device was continuously leaking which would indicate it needed to be replaced. Also, It could not be determined if there was an air gap at the end of the drain. This set-up was observed in at least 5 automatic hood cleaning lockers on the ship.
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Recommendation:
Ensure that the tube connected to the vent on the backflow prevention device does not prevent crew for determining of the device is leaking. Ensure there is an air gap for the vent.
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Item No.:
25
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Site:
Buffet-Chef's Choice
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Violation:
A rag used to wipe down equipment was not stored in a sanitizing bucket. The rag was soiled with grease and food debris.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
33
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Site:
Galley-Center Lido Cold Room 50
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Violation:
Water was dripping from a deckhead seam on the right side of the room onto the deck below. No food was impacted but two trolleys of food were moved as a precaution.
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Recommendation:
Ensure water does not drip from the deckhead.
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Item No.:
16
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Site:
Galley-Lido Comfort & Chef's Choice Hot Time Control Plan
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Violation:
Hot holding cabinet #1 was labeled as time control and was used during the embarkation breakfast but was not listed on the time control plan.
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Recommendation:
Ensure the hot holding cabinet is listed on the time control plan.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
There was missing deck grout below the deep fat fryers. Water was accumulated in the recessed areas. This area was listed on the vessel's deck grouting replacement plan.
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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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