|
|
|
Item No.:
16
|
|
Site:
Dining Room-Sabor (Deck 4)
|
|
Violation:
The asterisk beside the consumer advisory on the menu was very small, making it difficult to correlate this asterisk with the food item it pertained to.
|
|
Recommendation:
Enlarge the size of the asterisk beside the consumer advisory.
|
|
|
Item No.:
33
|
|
Site:
Galley-Chops Grille
|
|
Violation:
Above the fire screen doors at the show galley windows, some areas were soiled with dust. This area was immediately cleaned.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Diamond Lounge
|
|
Violation:
In both technical compartments below the utility and handwash sinks, gaps were around the utility sink drain line and around the water supply lines for both sinks. Also, there were two holes on the back left side of the handwash station technical compartment. All pipes and holes lead to a void space between the two technical compartments. By the end of the inspection, staff informed the inspector that all gaps and holes were closed.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
*
|
|
Site:
Buffet-Diamond Lounge and Concierge Club
|
|
Violation:
In the Diamond Lounge the closest waste receptacle was located approximately 5 meters from the passenger handwash station, and in the Concierge Club the closest waste receptacle was located approximately 3 meters from the passenger handwash station.
|
|
Recommendation:
Although the distance is not specified in the VSP manual, it is good practice to have the waste receptacle convenient to the handwash stations.
|
|
|
Item No.:
21
|
|
Site:
Galley-Bell Box (Deck 8)
|
|
Violation:
A gap was around the flat grill grease drain line going into the grease housing. By the end of the inspection, staff informed the inspector that this gap was closed.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Vegetable Room 1875
|
|
Violation:
Two boxes of lettuce were stored on the deck as the team was actively working to unpack food items during loading.
|
|
Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Fruit Storage
|
|
Violation:
An unused deck stand was resting on its side with the feet in contact with a box of apples.
|
|
Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
28
|
|
Site:
Other-Store T905A (Tween Deck)
|
|
Violation:
At least 10 of the 20 large plastic coolers were stored wet with the lids tightly closed. Staff explained the coolers were used to transport and store cold beverages when docked in the islands.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
36
|
|
Site:
Other-Cafe Promenade
|
|
Violation:
The light intensity was less than 110 lux behind the coffee equipment. As the inspection team left the area, electricians were positioning the deckhead-mounted lights to direct them to the area.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
38
|
|
Site:
Galley-Sorrento's
|
|
Violation:
An empty mop bucket was stored near the cleaning locker. The bucket was immediately removed from the galley.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 5
|
|
Violation:
A fly was in the area as a crew member was slicing bread.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Galley-Outside Dishwash Area (Deck 5)
|
|
Violation:
The temperature at the 4-faucet handwash station measured 127F. Many crew members were working in the galley and in the dishwash area.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
22
|
|
Site:
Other-Officer Mess Dishwash (Deck 5)
|
|
Violation:
The warning light continuously flashed on the in-use dishwash machine. The control panel message stated 'batterie fault.' Staff explained this indicated a low battery in the control panel. As the inspection team left the area, an engineer arrived with new batteries.
|
|
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.
|
|
|
Item No.:
23
|
|
Site:
Galley-Room Service Pantry (Deck 5)
|
|
Violation:
The combination steamer oven had more than a dozen rusting metal wire fragments on the bottom panel of the oven. The fragments were from a scrub brush previously used to clean the oven.
|
|
Recommendation:
Ensure washed equipment and utensils are rinsed so that abrasives are removed.
|
|
|
Item No.:
36
|
|
Site:
Galley-Dry Store Room (Bakery/Officers Mess Passageway) (Deck 5)
|
|
Violation:
The light fixture behind the evaporator unit in the dry store room was not working.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in dry storage areas.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash (Deck 4)
|
|
Violation:
The final rinse gauge was not working.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (2) water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
38
|
|
Site:
Dining Room-Deck 3
|
|
Violation:
A wet mop was in a mop bucket stored in the corner of the dining room.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-Decks 3 and 5
|
|
Violation:
Wet coffee carafes were stored directly on trays on the waiter station. They were not allowed to completely air dry before storing, leaving the interior of the carafes wet.
|
|
Recommendation:
After cleaning and sanitizing, ensure utensils are air dried or adequately drained.
|
|
|
Item No.:
19
|
|
Site:
Galley-Pastry (Deck 3)
|
|
Violation:
An uncovered chocolate sheet cake was stored on the top shelf of the walk-in freezer.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
|
|
|
Item No.:
16
|
|
Site:
Galley-Hot Galley (Deck 10)
|
|
Violation:
A trolley of grilled, partially cooked fish was designated by staff as time control. The trolley had a 4-hour discard label. The trolley was not included on the Windjammer's time control plan and was not labeled as a time control unit.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
|
|
|
Item No.:
19
|
|
Site:
Buffet-Windjammer
|
|
Violation:
Tongs were not provided for the hot dog buns and the alfalfa sprouts.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
19
|
|
Site:
Bar-Plaza Bar (Deck 10)
|
|
Violation:
The ice bin lid at the front bar was not closed between uses.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
|
|
|
Item No.:
32
|
|
Site:
Bar-Squeeze Bar (Deck 10)
|
|
Violation:
The food waste bin in this open bar was not covered. Food waste was observed in the bin from the original bar set up.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Main Pool
|
|
Violation:
After disembarkation at approximately 11:00, the main pool was inspected and appeared cloudy.
|
|
Recommendation:
Monitor and adjust the RWF?s clarity to maintain optimum public health protection and water chemistry.
|
|
|
Item No.:
07
|
|
Site:
Potable Water-Disinfection Procedures
|
|
Violation:
On 23 July, routine, non-emergency maintenance was performed in fire zone 4 tank top AWP port side. On 5 Nov maintenance was performed in fire zone 4 tank top fresh water. In both instances these spaces were sanitized according to Fleet Operations 4.01.06 Potable Water Pipe Sanitation June 05, 2015. which stated ''shall be inspected, cleaned and sanitized prior to installation/replacement' and 'maintain a 200 ppm chlorine solution inside pipe for 1 hour'.
|
|
Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP. The procedure to disinfect with 200ppm for 1 hour is specifically for emergency cases.
|
|