|
|
|
Item No.:
08
|
|
Site:
Children Area-Bathrooms & Diaper Changing Station
|
|
Violation:
The water taps meant for bucket filling had hose quick connections attached and no backflow preventers.
|
|
Recommendation:
Install hose-bib vacuum breakers if open-ended hoses will be connected to the taps. Install continuous pressure type backflow preventers if hoses with spray guns will be connected. Remove the hose quick connections if taps will be used only for bucket filling.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-connection Control Log
|
|
Violation:
The location description for the laundry water tank filling reduced pressure assembly backflow preventer was not on the cross connection control log.
|
|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Testable Devices Records
|
|
Violation:
The March 2014 reduced pressure (RP) assembly backflow preventer test results were missing for the devices at the two evaporators, the distillate water to the technical water tank, and the laundry water tank filling. The RP backflow preventers were recorded as tested in the vessel's electronic system, but the results were unable to be located.
|
|
Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 2 - Engine Room
|
|
Violation:
The water pipe was striped blue indicating potable water after the hot water to technical water tank reduced pressure assembly backflow preventer.
|
|
Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
|
|
|
Item No.:
08
|
|
Site:
Galley-Main Galley - Beverage Station
|
|
Violation:
The backflow preventer on the left side of the large ice machine at the end of the beverage counter was leaking continuously.
|
|
Recommendation:
Inspect backflow prevention devices periodically and replace any failed units.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Deep Pool 2
|
|
Violation:
The pH of the Deep Pool 2 was measured to be 8.11, 7.92, 8.27, 8.19, and 8.12 by the inspector and 7.83, 7.94, 7.79, and 7.90 by staff. One child was swimming in the pool at the time of the inspection. The pool was closed after the finding.
|
|
Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Electronic Data Logger
|
|
Violation:
The electronic data record for 21 January showed a pH level around 7.3 during the time of the pool testing conducted by the inspector and staff for Deep Pool 2. The pH of the Deep Pool 2 was measured to be 8.11, 7.92, 8.27, 8.19, and 8.12 by the inspector and 7.83, 7.94, 7.79, and 7.90 by staff. The electronic data logger showed stable pH levels of 7.2 for most of the day. Although the high pH alarm indicated a pH level above 8.0 at the time of the pool testing, the data logging record did not show any spikes in pH. The logger appeared not to be calibrated as shown by the pH alarm and the pH measurements taken by the staff and the inspector.
|
|
Recommendation:
Ensure that the data collected by the electronic data logger is accurate.
|
|
|
Item No.:
12
|
|
Site:
Galley-Wasabi
|
|
Violation:
One food employee working in the active galleys of Wasabi and Ocean Blue was eating chewing gum.
|
|
Recommendation:
Ensure employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and table linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
|
|
|
Item No.:
12
|
|
Site:
Galley-Garden Caf - Hot Galley
|
|
Violation:
One food employee actively preparing food was eating chewing gum.
|
|
Recommendation:
Ensure employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and table linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
|
|
|
Item No.:
13
|
|
Site:
Galley-Garden Caf - Hot Galley
|
|
Violation:
One food employee actively preparing food was eating chewing gum. Area supervisors were in this cooking section and no action was taken until the VSP inspector brought it up to their attention.
|
|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
|
|
|
Item No.:
13
|
|
Site:
Galley-Wasabi & Ocean Blue
|
|
Violation:
One food employee working in the active galleys of Wasabi and Ocean Blue was eating chewing gum. Area supervisors were in these areas and no action was taken until the VSP inspector brought it up to their attention.
|
|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
|
|
|
Item No.:
13
|
|
Site:
Galley-Bistro
|
|
Violation:
A large bowl with 6 fresh unpasteurized egg yolks were on the food preparation counter for the preparation of hollandaise sauce. The food employee handling the egg yolks explained how he was about to use the egg yolks in this sauce preparation. This food employee was the person in charge and area supervisor.
|
|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats.
|
|
|
Item No.:
14
|
|
Site:
Galley-Garden Caf - Hot Galley
|
|
Violation:
Two food employees actively preparing food had pronounced mustaches and used no facial hair restraints. Staff stated they did not have facial hair restraints on the ship.
|
|
Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
|
|
|
Item No.:
18
|
|
Site:
Galley-Bistro
|
|
Violation:
A large bowl with 6 fresh unpasteurized egg yolks were on the food preparation counter for the preparation of hollandaise sauce. The food employee handling the egg yolks explained how he was about to use the egg yolks in this sauce preparation.
|
|
Recommendation:
Substitute pasteurized eggs or egg products for raw shell eggs in the preparation of foods such as Caesar salad, hollandaise, or barnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages or dessert items that are not cooked.
|
|
|
Item No.:
19
|
|
Site:
Galley-Spiegel Tent
|
|
Violation:
There was no splash shield to the left of the handwashing station next to the in-use tilting kettle. Water could splash to the kettle during handwashing. The kettle lid was up and handwashing was not attempted so that food did not get impacted.
|
|
Recommendation:
Install a splash shield to the left of the handwashing station to prevent water from handwashing to splash on the adjacent tilting kettle.
|
|
|
Item No.:
19
|
|
Site:
Galley-Teppanyaki
|
|
Violation:
On the waiter stations, eight unattended jugs full of water and ice were not covered.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
19
|
|
Site:
Galley-Bistro
|
|
Violation:
The water from the water fountain splashed the food trolley staged adjacent to the fountain. The trolley was covered with a plastic liner and food did not seem to have been impacted.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
19
|
|
Site:
Galley-Haven
|
|
Violation:
There was no splash shield to the left of the handwashing station next to the in-use soup kettle. Water splashed to the kettle during handwashing. The kettle lid was properly placed and food was not impacted.
|
|
Recommendation:
Install a splash shield to the left of the handwashing station to prevent water from handwashing to splash on the adjacent soup kettle.
|
|
|
Item No.:
19
|
|
Site:
Galley-Garden Caf - Forward/Starboard Line
|
|
Violation:
The surfaces of the sneeze shields and light fixtures under the sneeze shields and above exposed food were heavily soiled with dust. Food did not appear to have been impacted.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
|
|
|
Item No.:
19
|
|
Site:
Galley-Cagney's - Open Galley
|
|
Violation:
A working container with a granulated white substance was not labeled. Staff stated it was salt and labeled accordingly.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-La Cucina - Potwash
|
|
Violation:
On the clean racks, several pans had their nonstick coatings heavily scratched and scored.
|
|
Recommendation:
Use only nonscoring or nonscratching utensils and cleaning aids on multiuse kitchenware such as frying pans, griddles, sauce pans, cookie sheets, and waffle bakers that have a perfluorocarbon resin coating.
|
|
|
Item No.:
20
|
|
Site:
Galley-Haven
|
|
Violation:
There was one slotted fastener in the food splash zone of the espresso machine.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
|
|
|
Item No.:
21
|
|
Site:
Galley-Cagney's - Open Galley
|
|
Violation:
The braided metallic water hose behind the combination oven was difficult to clean.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Galley-Main Galley - Pot Wash
|
|
Violation:
During active use of the conveyor pot wash machine the final, hot-water, sanitizing rinse was less than the minimum 180 F at the manifold, and the dish surface water temperature was 150 F. Staff made adjustments and re-tests were made with the dish surface level reaching to 157 F only.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
26
|
|
Site:
Galley-La Cucina
|
|
Violation:
The previously cleaned food slicer had a slight build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Garden Caf - Dishwash
|
|
Violation:
On the clean storage racks, at least 5 cups were still soiled with food residues. The cups were sent to be rewashed and sanitized.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Moderno - Hot Galley
|
|
Violation:
The paper towel dispenser over the handwashing station was heavily soiled with dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Cagney's - Open Galley
|
|
Violation:
All overhead deckhead-mounted light fixtures above the sneeze guards of the hotline were heavily soiled with dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Garden Caf - Forward/Starboard Line
|
|
Violation:
The surfaces of the sneeze shields and light fixtures under the sneeze shields and above exposed food were heavily soiled with dust. Food did not appear to have been impacted.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Cagney's
|
|
Violation:
The water of the drinking fountain was hitting and wetting the adjacent food preparation counter.
|
|
Recommendation:
Ensure that water from the drinking fountain does not splash on the adjacent food preparation counter.
|
|
|
Item No.:
30
|
|
Site:
Galley-Moderno - Hot Galley
|
|
Violation:
The paper towel dispenser over the handwashing station was heavily soiled with dust.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
36
|
|
Site:
Galley-Garden Caf - Hot Galley
|
|
Violation:
The light fixtures over the bain marie counter were not working, resulting in a light intensity below 220 lux over the counter.
|
|
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.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Bathroom
|
|
Violation:
There was no airtight, washable waste receptacle to dispose of excrement, soiled sanitary wipes, and soiled gloves.
|
|
Recommendation:
Conveniently locate an airtight, washable waste receptacle to dispose of excrement, soiled sanitary wipes, and soiled gloves. Remove waste materials from the child activity center each day.
|
|