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Item No.:
10
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Site:
Recreational Water Facilities-RWF Recordkeeping
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Violation:
The ship did not have written confirmation onboard to show that there were certified data security features for the electronic data logging system being used to record all pH and free chlorine readings at all recreational water facilities (RWFs).
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Recommendation:
If an electronic data logger is used in lieu of a chart recorder, ensure it has certified data security features.
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Item No.:
11
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Site:
Medical-Crew Gastrointestinal (GI) Illness Reporting
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Violation:
A sales assistant developed GI illness symptoms at midnight on 21 April and did not report her symptoms to the medical department until 1540 on 21 April. There was no indication that she worked while ill or ate on the ship, but this was a port day and it was not clear if she went ashore. A junior stateroom steward experienced GI illness symptoms at 0900 on 27 April and did not report to the medical department until 2120. He worked from 0730 to1100 and again from 1130 to1330 and from 0600 to 2130. This staff member also ate lunch at the Great Outdoor buffet with other crew while symptomatic. A similar crew late reporting violation was noted in the previous VSP inspection report.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure crew members who have symptoms of AGE immediately report to the medical center.
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Item No.:
16
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Site:
Buffet-Great Outdoors
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Violation:
A five gallon bag in box container of milk was measured at temperatures between 43-44°F. The milk was discarded,
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
16
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Site:
Galley-Tsar's Hot Galley
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Violation:
A garlic and oil mixture prepared by the crew was on a working counter without a four hour discard label. The garlic and oil mixture was immediately discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
16
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Site:
Buffet-Staff Mess - Ice Cream
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Violation:
The ice cream mix in the ice cream machine hopper was measured at 45°F. Ambient air temperature inside the refrigerator where the ice cream hopper is located measured 55°F. There was no thermometer in this refrigerator.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
19
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Site:
Recreational Water Facilities-Deck 14 Villa Area - Snack and beverage counter
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Violation:
A portable table was set with beverage equipment and self-service snacks on the outdoor villa area near the whirlpool spa. On the snack counter was an uncovered bowl of gummy bears and another uncovered bowl of unpackaged nuts with spoons for self-service. There was also a platter of unpackaged cookies with a plastic top covering, but there was a large opening in the front where passengers could contaminate the cookies.
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Recommendation:
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Item No.:
20
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Site:
Buffet-Garden Cafe - Pizza Station
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Violation:
The pizza cooking stone in the bottom oven was badly cracked and chipped preventing the area from being easily cleaned. According to staff, a new stone had been ordered.
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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; (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.:
20
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Site:
Galley-Room Service - Pizza Oven
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Violation:
An open hole was located inside the pizza oven where a hex head screw was missing. The open hole was located just behind the door to the second from the top oven compartment.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface.
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Item No.:
20
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Site:
Galley-Pizza Oven
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Violation:
An open hole was located inside the pizza oven where a hex head screw was missing. The open hole was located just behind where the oven door closes.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface.
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Item No.:
20
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Site:
Buffet-Garden Cafe - Pizza Station
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Violation:
Two open holes were located inside the pizza oven where hex head screws were missing. The open holes were located just behind where the oven door closes and prevented the inside of the oven from being easily cleaned.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface.
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Item No.:
21
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Site:
Food Service General-Undercounter Refrigerators
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Violation:
The door hinges to many undercounter refrigerator doors throughout the Garden Cafe buffet and galley were loose preventing the doors from opening or closing properly. Several of the doors were also bent, preventing them from making a tight seal. No temperature violations were noted.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Buffet-Garden Cafe - Coffee Station # 2
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Violation:
Old silicone sealant was on the counter surface where the old juice machine was located making cleaning difficult.
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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.
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Item No.:
21
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Site:
Buffet-Garden Cafe - Coffee Station # 2
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Violation:
Several small holes were on the bottom of the technical compartment below the juice dispenser leading to a void space. Staff stated that this was from the old juice machine equipment that was removed.
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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.
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Item No.:
21
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Site:
Buffet-Garden Cafe - Coffee Station # 3
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Violation:
Two small holes were on the bottom of the technical compartment under the coffee machine which led to a void space.
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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.
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Item No.:
21
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Site:
Buffet-Garden Cafe - Coffee Station # 1 & 3
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Violation:
The new juice machines installed at these stations were installed too close to the ice/water dispensing machine which prohibited proper cleaning of the machine's sides.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
21
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Site:
Galley-Butler Pantry
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Violation:
The electrical cables to two juice machines were draped on the counter making cleaning difficult.
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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.
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Item No.:
21
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Site:
Buffet-Great Outdoors - Beverage Station
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Violation:
Old silicone sealant was on the beverage counter where the old juice machine was located.
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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.
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Item No.:
21
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Site:
Buffet-Staff Mess - Ice Cream
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Violation:
There was no thermometer inside the refrigeration unit to the ice cream machine.
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Recommendation:
Ensure temperature-measuring devices conform to the following guidelines: (1) In a mechanically refrigerated or hot-food storage unit, the sensor of a temperature-measuring device is located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot-food storage unit; (2) Cold or hot holding equipment used for potentially hazardous food is designed to include and equipped with at least one integral or affixed temperature-measuring device that is located to allow easy viewing of the device?s temperature display.
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Item No.:
26
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Site:
Galley-Room Service
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Violation:
A yellow sticky residue was located on the bottom side of the lid to the ice machine bin.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Room Service
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Violation:
Old dried food reside was on the mixing arm to the previously cleaned deck mounted mixer.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Tsar's - Dishwash
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Violation:
Dried food residue was inside a previously cleaned and sanitized coffee mug.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Buffet-Great Outdoors - Beverage Station
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Violation:
Standing water and drain lines to beverage equipment were laying on the bottom of the technical compartment to the coffee machine.
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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.:
27
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Site:
Galley-Butler Pantry
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Violation:
Dust build-up of more than a day's accumulation was underneath both juice machines.
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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.:
27
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Site:
Buffet-Garden Cafe - Coffee Station # 3
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Violation:
Dust, standing water, and other paper debris was on the bottom of the technical compartment below the juice machine. Heavy dust covered the no longer used juice dispensing equipment.
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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.:
27
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Site:
Buffet-Garden Cafe - Ice Cream Machine
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Violation:
Old food residue of more than a day's accumulation was on the removable black drip tray to this machine. Also, the wheels to this machine were soiled with old sticky residue and had a build-up of old food debris and dust.
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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.:
27
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Site:
Buffet-Garden Cafe - Coffee Station #1
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Violation:
The bottom compartment to the coffee mug storage lowerator was soiled with old food residue and old paper 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.:
28
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Site:
Galley-Tsar's - Hotel Store
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Violation:
A cutting board in it's original packaging and a box of new service tongs were stored on the deck in the hotel store near the dishwash.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Buffet-Garden Cafe - Island #1, 2, & 4
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Violation:
There was recessed and missing deck grouting in front of the worker entrances to these buffet islands.
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Recommendation:
Ensure decks are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Garden Cafe - Ice Cream Machine
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Violation:
The deck under this machine was soiled with old food residue and dust.
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Recommendation:
Ensure decks are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Garden Cafe - Coffee Station #1
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Violation:
Two open electrical penetrations were located on the back bulkhead inside the technical compartment below the coffee machine.
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Recommendation:
Ensure bulkheads are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck Tiles
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Violation:
There were missing, chipping, and cracked deck tiles behind the bank of combination ovens. Also there was a large missing deck tile in front of the walk-in cooler closest to the blast chiller.
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Recommendation:
Ensure decks in food preparation areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Garden Cafe - Coffee Station # 2
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Violation:
There was a large hole in the back bulkhead inside the technical compartment below the juice machine which led to a void space.
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Recommendation:
Ensure bulkheads are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Garden Cafe Island # 5
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Violation:
Recessed deck grouting was located at the crew serving side of this island and outside the island where crew members enter.
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Recommendation:
Ensure decks are maintained in good repair.
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Item No.:
34
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Site:
Galley-Tsar's - Garde Manager
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Violation:
Water was dripping from the bucket filling tap at the handsink near the entrance to this area.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Officer Mess
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Violation:
The light intensity was less than the required 220 lux of light at the self-service juice dispenser.
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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 at consumer self-service areas.
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Item No.:
36
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Site:
Galley-Mama's
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Violation:
Light intensity could not be raised to the required 110 lux of light behind the ice machine.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment.
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Item No.:
36
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Site:
Buffet-Topsiders Grill
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Violation:
The french fry warmer had two unprotected light bulbs above the fry storage area.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Buffet-Blue Lagoon Coffee Station
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Violation:
There was less than 110 lux of light behind and around the beverage equipment at this station.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Garden Cafe - Coffee Station # 2
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Violation:
Light intensity could not be raised to the required 110 lux of light between the counter mounted beverage equipment. This was written on the previous inspection.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Garden Cafe - Coffee Station # 3
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Violation:
Light intensity at the self-service juice dispenser was less than the required 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) at consumer self-service areas.
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Item No.:
36
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Site:
Galley-Ice Machine
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Violation:
Light intensity could not be raised to the required 110 lux of light behind the ice machine.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment.
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Item No.:
38
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Site:
Buffet-Garden Cafe - Coffee Station # 3
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Violation:
Heavy dust covered the no longer used juice dispensing equipment located inside the technical compartment as noted in the previous violation.
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Recommendation:
Remove unused equipment.
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Item No.:
40
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Site:
Pantry-Sky High Bar Pantry
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Violation:
The swinging entry door to the pantry from the bar was pinned open during operation, allowing flying insects easy access into the pantry through this outside bar.
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Recommendation:
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Item No.:
41
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Site:
Housekeeping-Engine Control Room Crew Toilet
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Violation:
There was no sign advising handwashing at the handwash sink in the toilet room. Also, there was no sign posted advising use of a tissue to open the door upon exit and there was no tissue box or paper towels to use to open the door upon exit or a waste bin for disposal.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (4) A sign advising users to wash hands.
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Item No.:
41
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Site:
Medical-Toilet Rooms
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Violation:
There was no sign or pictogram advising handwashing at the handwash sink in either of the two toilet rooms in the medical center.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (4) A sign or pictogram advising users to wash hands.
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Item No.:
42
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Site:
Children Area-Child Activity Center
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Violation:
The hot water in the small handwash station installed between the two child toilet rooms reached a temperature of 124°F.
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Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43°C (110°F).
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Item No.:
42
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Site:
Children Area-Child Activity Center
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Violation:
Some of the previously cleaned Lego building blocks in two different bins were still connected together, indicating they were not properly cleaned.
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Recommendation:
Ensure toys used in the child activity center are cleaned and disinfected daily. Unconnect the blocks prior to cleaning and sanitizing.
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