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Item No.:
07
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Site:
Potable Water-Disinfection
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Violation:
It was unknown if the level of free residual halogen being used to disinfect the new sections of potable water piping was at least 50 ppm and had a contact time of 4 hours or an alternative procedure with an equivalent CT value.
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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.
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Item No.:
08
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Site:
Potable Water-Disinfection Documentation
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Violation:
Large and small sections of pipe throughout different areas of the potable water distribution system have recently been replaced with new plastic piping. According to staff, these new sections of pipe were disinfected and flushed prior to being put in service, however, there is no documentation available to confirm these procedures.
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service. Document the free halogen residual level. Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
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Item No.:
16
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Site:
Galley-Time Control Plan
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Violation:
The time control plan shows set up and discard time for food as follows: Snack - 0930 - 1030; Lunch 1000 - 1400. Hot Holding Cabinet - HH-02-02 - was identified as a Time Control Unit on the plan. At 0900, several pans of cooked rice was found in this unit. The rice had been cooked at 0800 and placed in this Time Control Unit.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
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Site:
Dining Room-Portofino Restaurant
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Violation:
During the breakfast there were three pitchers filled with juices for serving guests that had no covers to prevent contamination.
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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.
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Item No.:
19
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Site:
Other-Cafe Promenade - Ice Cream Station
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Violation:
The dipper well at the front service counter is not shielded or otherwise protected from the cough or sneeze of passengers at this counter.
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Recommendation:
Install a fixed or portable shield at the dipper well from passengers standing at the counter.
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Item No.:
20
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Site:
Other-Johnny Rockets - Beverage Station
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Violation:
The underside panel for the soda dispenser head labeled diet coke had several exposed slot-head screws fastening it to the dispenser.
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Recommendation:
Notify the manufacturer of the soda dispenser to repair or replace this dispensing head so the underside is easy to clean.
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Item No.:
20
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Site:
Other-Cafe Promenade
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Violation:
The splash zone above the milk steamers of the San Marco espresso machine was open to wires and pipes, making the area difficult to clean. Staff have a repair order with the manufacturer to fabricate a proper plate to close this void. Due to install in early April. This was also noted in the November, 2012 VSP inspection.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Other-Cafe Promenade
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Violation:
The underside panel of the San Marco espresso machine was an open void with exposed wires and pipes, making the area difficult to access and clean. Staff have a repair order with the manufacturer to fabricate a proper plate to close this void. Due to install in early April. This was also noted in the November, 2012 VSP inspection.
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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. 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:
Galley-Bakery - Deck 4
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Violation:
Roll machine has a seam on the left side of the machine that is difficult to clean.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Other-Cafe Promenade - Ice Cream Station
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Violation:
There were gaps surrounding each of the water pipes which penetrated the back panel of the undercounter technical compartment below the ice cream station handwash sink.
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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. Recommend these gaps be closed completely with rubber grommets.
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Item No.:
21
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Site:
Other-Cafe Promenade - Self Serve Coffee Station
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Violation:
There was a large open hole in the interior side panel of the undercounter technical compartment (center) for the self-service coffee station. Additionally, there were open metal tubes installed in the left and right undercounter technical compartment that were once used for cup dispensing. Neither is capped or closed at the end and they should either be removed or closed to prevent access of insects.
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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.:
22
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Site:
Galley-Conveyor Dishwashing Machines
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Violation:
The data plates for these machines have not been upgraded to provide the conveyor speed to the manufacturer's specified conveyor speed in feet per minute or minimum transit time for belt conveyor or rack conveyor machines. The current data plates only indicate a throughput of a maximum rack capacity per hour.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines.
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Item No.:
26
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Site:
Galley-Hot Galley - Deck 3 / Soup/Sauce Station
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Violation:
The drain valve and drain assembly of a previously cleaned tilting kettle still had food soil on it. An old bay leaf fell from the drain when it was opened for inspection.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure washing is done by using alternative manual warewashing equipment in accordance with the following procedures: (1) equipment is disassembled as necessary to allow access of the detergent solution to all parts.
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Item No.:
27
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Site:
Other-Cafe Promenade
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Violation:
The wires and pipes below the San Marco espresso machine were soiled with dust. Staff have a repair order with the manufacturer to correct the problem. Due to install in early April. This was also noted in the November, 2012 VSP inspection.
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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.:
29
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Site:
Other-Deck 9 Concierge Lounge
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Violation:
The counter where alcoholic cocktails are mixed and served has only a handwashing station. There was no utility sink for rinsing out any of the mixer equipment, which forces use of the handwash station for that purpose.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times. Install a utility sink at this counter or make some other arrangement so drink making clearly does not involve use of the handwashing station.
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Item No.:
33
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Site:
Provisions-
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Violation:
A hole was noted in the damaged bulkhead near the deck next to fire door 1.7.3.0 that created a difficult to clean area and an access for vermin in the provisions area.
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Recommendation:
Ensure bulkheads in food areas are maintained in good repair.
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Item No.:
36
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Site:
Other-Johnny Rockets - Preparation and Service Counters
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Violation:
The artificial light level was measured below 50 lux at the garnish station counter and at the handwash station adjacent to it. Throughout the length of the food preparation and service counter the artificial light level was below 110 lux with all lights on.
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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.:
36
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Site:
Other-Cafe Promenade
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Violation:
The artificial light levels along the back preparation counter in the service area was below 200 lux, and as low as 95 lux in some sections between spot lights.
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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.:
38
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Site:
Provisions-Cleaning Lockers
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Violation:
Brooms, dry mops and large dust pans were noted stored directly on the deck rather than on the installed hooks that created a difficult to clean space.
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Recommendation:
Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
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Item No.:
41
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Site:
Housekeeping-Public Restrooms
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Violation:
Restrooms located in rooms 1724 and 1725 had toilets with sinks in the rooms to the right of the main passage way. The exterior doors had the hands free exit buttons and signs. The smaller rooms with toilets and sinks did not have the hands free exit or sign on the doors. These signs were placed on these doors during the inspection.
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Recommendation:
Equip passenger and crew public toilet facilities so persons exiting the toilet room are not required to touch the door handle with bare hands. Where toilet stalls include handwashing facilities, ensure the bare-hands-free contact begins in the toilet stall.
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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