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Item No.:
24
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Site:
Buffet-Windjammer - Aft Port Serivce Area
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Violation:
A sanitizer bucket at the forward port side waiter station had 0 ppm free chlorine residual in it. The sanitizer solution was changed immediately.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
33
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Site:
Preparation Room-
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Violation:
There was a hole on the door to the produce walk-in where part of the locking cylinder was missing.
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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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Item No.:
33
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Site:
Provisions-Store Room 76
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Violation:
There was excess sealant on the bulkhead near the deck in the right corner behind the evaporator. This was corrected.
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Recommendation:
Remove the excess sealant.
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Item No.:
33
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Site:
Provisions-Fruit/Banana Walk-in Refrigerator
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Violation:
There was loose and peeling sealant on the bulkhead near the deck to the left of the entrance door. This was corrected.
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Recommendation:
Replace the sealant.
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Item No.:
33
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Site:
Preparation Room-Fish
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Violation:
There was a gap around the potable water line below the two-compartment sink where it penetrated the bulkhead.
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Recommendation:
Close the gap.
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Item No.:
33
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Site:
Galley-
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Violation:
There was missing and recessed deck grout in front of the soup kettles. A work order had already been submitted for this.
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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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Item No.:
22
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Site:
Food Service General-Rack Conveyor Warewash Machine
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Violation:
The data plates indicated speed in racks per hour instead of minimum transit time or feet per minute.
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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: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
14
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Site:
Galley-Deck 3 Soup Station
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Violation:
A cook actively preparing food had a goatee and was not wearing a beard restraint.
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Recommendation:
Remove the goatee or wear a beard restraint.
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Item No.:
21
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Site:
Galley-Deck 5 Pastry Distribution
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|
Violation:
There was a large gap around the pipe penetrations in the back of the undercounter technical compartment for the ice cream freezer.
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Recommendation:
Close the gap.
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Item No.:
14
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Site:
Galley-Deck 4 Potwash Area
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Violation:
A crew member actively washing pans had a goatee and was not wearing a beard restraint.
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Recommendation:
Remove the goatee or wear a beard restraint.
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Item No.:
16
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Site:
Galley-Deck 5 Room Service
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Violation:
The time control plan did not include set up and discard times. This was corrected.
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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): (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.:
34
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Site:
Galley-Deck 5 Room Service
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Violation:
The steam pipe in the bain marie technical compartment was leaking. This was corrected.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
27
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Site:
Galley-Deck 5 Beverage Station
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|
Violation:
There was a white residue on the panel above the milk frother on the espresso 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.:
33
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|
Site:
Bar-Cafe Promenade
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|
Violation:
Some of the coving was missing at the deck/cabinet juncture at the self-service condiment station.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
31
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Site:
Pantry-Cafe Promenade
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|
Violation:
Two bottles of Oxivir Five 16 solution were stored in the dishwash area of the pantry. The solutions were used to disinfect the consumer tables in the coffee bar.
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Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
33
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|
Site:
Pantry-Cafe Promenade
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|
Violation:
Part of the corner bulkhead panel in front of the cleaning locker was loose.
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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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Item No.:
21
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|
Site:
Bar-Bull and Bear
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|
Violation:
There were gaps and seams between the stainless steel inserts and the wood in the garbage station cabinets.
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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.:
36
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|
Site:
Bar-Bull and Bear
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|
Violation:
The light intensity at the handwashing station was less than 110 lux when the lighting was set for operations.
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|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
33
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|
Site:
Other-Soda Machines Outside Sorrentos
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|
Violation:
The deck drain for these machines was heavily soiled. This was corrected.
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|
Recommendation:
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.:
06
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|
Site:
Potable Water-Test Kit Calibration Standards
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|
Violation:
There were no mid-range calibration standards for the electronic test kit being used to calibrate the analyzers for the potable water system. Low range standards were available, however, the range for these standards was only from 0.0 - 1.55 ppm.
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|
Recommendation:
Ensure the halogen test kit used to calibrate the halogen analyzer is accurate to within 0.2 mg/L (ppm) for halogen and graduated in increments no greater than 0.2 mg/L (ppm) in the range of free residual halogen normally maintained in the potable water system. Ensure all reagents used with the test kit are not past their expiration dates. Where available, maintain appropriate secondary standards onboard for electronic test kits to verify test kit operation.
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Item No.:
08
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|
Site:
Potable Water-Cross-Connection Control Log
|
|
Violation:
The air gaps for the potable to technical water filling lines located at both the port and starboard aft bunker stations were not listed on the cross-connection control log.
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|
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.
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Item No.:
36
|
|
Site:
Bar-Solarium & Squeeze
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|
Violation:
Due to ambient light at the time of inspection, it was unable to be determined if the current light intensity at the handwashing sinks could reach 110 lux during operations.
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|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
08
|
|
Site:
Bar-Solarium
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|
Violation:
There was no backflow prevention device on the threaded hose-bib connection at the hand sink. No hoses were connected.
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|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (7) hose-bib connections.
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Item No.:
26
|
|
Site:
Pantry-Pool Bar
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|
Violation:
There was a piece of dried food residue on the food contact end of a previously cleaned garnish serving tong.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
13
|
|
Site:
Other-China and Bar Store Room - T905A
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|
Violation:
This tween deck store room contained new food equipment and china supplies in cardboard boxes. Also found inside were old, damaged items mixed in the aisles and in corners. At the beginning of the inspection food staff were observed rolling 5 different trolleys into this space. Two contained clean gray food serving containers and platters used in the Windjammer buffet, and many of these had damaged interior and exterior surfaces which were difficult to clean. There were two trolleys containing over 350 damaged waiter serving trays. One trolley contained ten heavily food soiled steel chafing dishes which were also damaged in most cases. A staff member questioned on these items stated that they were to be off loaded today, but they were moved temporarily into this store room. There were three more trolleys filled with clean plates and bowls from the Windjammer buffet area. The trolleys were wrapped with plastic film around the sides in most cases, but the top surfaces were not covered. None of the plates or bows were inverted. Several green waiter utensil racks were filled with clean utensils. At least 10 were filled with clean steak knives. On top of one of the trolleys were 8 filled bags of juice concentrate. Beside the trolleys was a 55 gallon red bin filled with clean plastic drink cups of different types that clearly came from a pool bar. The cups were not stored inverted or in any organized way, and on top of those was a clean bucket filled with several bottles of tabasco sauce, a squeeze bottle of chocolate sauce, 4 filled salt and pepper shakers, 3 bottles of worcestershire sauce, and 4 plastic drink muddlers. None of the utensils or bar materials were covered in storage, and staff present had no instructions to do anything with these items, except new steak knives were due to be delivered today.
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|
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.
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Item No.:
42
|
|
Site:
Children Area-Adventure Ocean and Nursery Child Toilets
|
|
Violation:
The toilets in the two stalls in the Adventure Ocean children's toilet room had heights above 11 inches and no step stool in place. The Nursery child's toilet was also above 11 inches and there was no step stool in place. In each room a single stool was in place for the handwashing sink.
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|
Recommendation:
Ensure child-size toilets (to include the toilet seat) have a maximum height of 280 millimeters (11 inches) above the deck or a step stool.
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Item No.:
41
|
|
Site:
Housekeeping-Crew and Passenger Public Toilets
|
|
Violation:
The crew public toilet at the tween deck staircase 3C starboard had no paper towels inside. Additionally, there was no signs inside the toilet room advising handwashing and no sign advising use of paper towels to touch the door handle upon exit. In the deck 1 forward passenger public toilets (1727 male port side and 1724 female starboard) there were no signs posted inside the handwash equipped stalls near the door to advise use of the paper towel or tissue to open the stall exit door.
|
|
Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (4) A sign advising users to wash hands. 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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Item No.:
09
|
|
Site:
Recreational Water Facilities-Current Pool
|
|
Violation:
The current pool functions as an interactive recreational water facility (RWF), but the staff listed this RWF in the log as a swimming pool and listed the halogen residual as 1-5 ppm, rather than the 2-5 ppm required of an interactive RWF. All manual measures and chart readings from this RWF were at or above 3 ppm free chlorine.
|
|
Recommendation:
Ensure this RWF is classified as an interactive RWF for halogenation.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Current Pool - Antientrapment
|
|
Violation:
This RWF was not complete in terms of meeting the 2011 Operations Manual requirements for antientrapment on the four different sized and placed gravity drains that were installed. Staff provided documentation that this was in progress and corporate staff have committed the work will be completed by end of April 2013.
|
|
Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency. For RWFs with gravity drainage and a single unblockable drain (per ASME A112.19.8), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency. For RWFs with gravity drainage and a single blockable drain or multiple drains less than 3 feet apart, provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a gravity drainage system.
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|
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Item No.:
26
|
|
Site:
Galley-Windjammer - Hot Galley
|
|
Violation:
The right tilting skillet that had been previously cleaned had dried food soil in the lid.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
22
|
|
Site:
Galley-Windjammer - Dishwashing
|
|
Violation:
Some of the salt and pepper shakers were not inverted in the dishwasher rack. This allowed the soapy water to fill the interior of the shaker resulting in an incomplete wash. The entire rack was rewashed.
|
|
Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Windjammer - Aft Port Serivce Area
|
|
Violation:
Water with food debris in it was noted under the sliding fire door. Cleaning of this area was commenced immediately.
|
|
Recommendation:
Ensure decks in food areas are cleaned as often as necessary.
|
|
|
Item No.:
25
|
|
Site:
Buffet-Windjammer - Aft Port Serivce Area
|
|
Violation:
A soapy cloth from the wash bucket had been placed in the sanitizer solution bucket. The sanitizer solution was changed immediately.
|
|
Recommendation:
Restrict wiping cloths to the following: (2) Cloths used for wiping food spills stored in a chemical sanitizer and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Windjammer - Starboard Service Area
|
|
Violation:
The forward starboard waiter station had a large gap in the deck tiles that was difficult to clean. Old food soil was noted in the large gap in the deck tiles.
|
|
Recommendation:
Ensure decks in food areas are maintained in good repair. Ensure decks in food areas are cleaned as often as necessary.
|
|
|
Item No.:
16
|
|
Site:
Galley-Chops
|
|
Violation:
The time as a public health control plan had not been updated with the set up and discard times as specified. This was corrected immediately. A discard time labeling system mentioned on the plan was being used.
|
|
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): (1) Includes set-up and discard times for each outlet.
|
|
|
Item No.:
33
|
|
Site:
Galley-Chops - Grill Station
|
|
Violation:
Difficult to clean corner seams were noted in the bulkhead/preparation counter juncture behind the counter-mounted grooved grill. This seam was sealed immediately.
|
|
Recommendation:
Ensure bulkheads in food preparation areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Other-Concierge Lounge
|
|
Violation:
The handsink drain line had an open bulkhead penetration around it.
|
|
Recommendation:
Ensure bulkheads in food areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Other-Sorrento's
|
|
Violation:
The pizza pass-through window area had difficult to clean seams at bulkhead framing. Old food soil was found in the areas. These conditions were corrected before the inspection team left the area.
|
|
Recommendation:
Ensure bulkheads in food preparation areas are maintained in good repair. Ensure bulkheads in food preparation areas are cleaned as often as necessary.
|
|
|
Item No.:
22
|
|
Site:
Other-China and Bar Store Room - T905A
|
|
Violation:
This tween deck store room contained new food equipment and china supplies in cardboard boxes. Also found inside were old, damaged items mixed in the aisles and in corners. At the beginning of the inspection food staff were observed rolling 5 different trolleys into this space. Two contained clean gray food serving containers and platters used in the Windjammer buffet, and many of these had damaged interior and exterior surfaces which were difficult to clean. There were two trolleys containing over 350 damaged waiter serving trays. One trolley contained ten heavily food soiled steel chafing dishes which were also damaged in most cases. A staff member questioned on these items stated that they were to be off loaded today, but they were moved temporarily into this store room. There were three more trolleys filled with clean plates and bowls from the Windjammer buffet area. The trolleys were wrapped with plastic film around the sides in most cases, but the top surfaces were not covered. None of the plates or bows were inverted. Several green waiter utensil racks were filled with clean utensils. At least 10 were filled with clean steak knives. On top of one of the trolleys were 8 filled bags of juice concentrate. Beside the trolleys was a 55 gallon red bin filled with clean plastic drink cups of different types that clearly came from a pool bar. The cups were not stored inverted or in any organized way, and on top of those was a clean bucket filled with several bottles of tabasco sauce, a squeeze bottle of chocolate sauce, 4 filled salt and pepper shakers, 3 bottles of worcestershire sauce, and 4 plastic drink muddlers. None of the utensils or bar materials were covered in storage, and staff present had no instructions to do anything with these items, except new steak knives were due to be delivered today.
|
|
Recommendation:
Ensure soiled items are brought to a dishwash or potwash area instead of being stored with clean items and food.
|
|
|
Item No.:
28
|
|
Site:
Other-China and Bar Store Room - T905A
|
|
Violation:
This tween deck store room contained new food equipment and china supplies in cardboard boxes. Also found inside were old, damaged items mixed in the aisles and in corners. At the beginning of the inspection food staff were observed rolling 5 different trolleys into this space. Two contained clean gray food serving containers and platters used in the Windjammer buffet, and many of these had damaged interior and exterior surfaces which were difficult to clean. There were two trolleys containing over 350 damaged waiter serving trays. One trolley contained ten heavily food soiled steel chafing dishes which were also damaged in most cases. A staff member questioned on these items stated that they were to be off loaded today, but they were moved temporarily into this store room. There were three more trolleys filled with clean plates and bowls from the Windjammer buffet area. The trolleys were wrapped with plastic film around the sides in most cases, but the top surfaces were not covered. None of the plates or bows were inverted. Several green waiter utensil racks were filled with clean utensils. At least 10 were filled with clean steak knives. On top of one of the trolleys were 8 filled bags of juice concentrate. Beside the trolleys was a 55 gallon red bin filled with clean plastic drink cups of different types that clearly came from a pool bar. The cups were not stored inverted or in any organized way, and on top of those was a clean bucket filled with several bottles of tabasco sauce, a squeeze bottle of chocolate sauce, 4 filled salt and pepper shakers, 3 bottles of worcestershire sauce, and 4 plastic drink muddlers. None of the utensils or bar materials were covered in storage, and staff present had no instructions to do anything with these items, except new steak knives were due to be delivered today.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
|
|
|
Item No.:
38
|
|
Site:
Other-China and Bar Store Room - T905A
|
|
Violation:
This tween deck store room contained new food equipment and china supplies in cardboard boxes. Also found inside were old, damaged items mixed in the aisles and in corners. At the beginning of the inspection food staff were observed rolling 5 different trolleys into this space. Two contained clean gray food serving containers and platters used in the Windjammer buffet, and many of these had damaged interior and exterior surfaces which were difficult to clean. There were two trolleys containing over 350 damaged waiter serving trays. One trolley contained ten heavily food soiled steel chafing dishes which were also damaged in most cases. A staff member questioned on these items stated that they were to be off loaded today, but they were moved temporarily into this store room. There were three more trolleys filled with clean plates and bowls from the Windjammer buffet area. The trolleys were wrapped with plastic film around the sides in most cases, but the top surfaces were not covered. None of the plates or bows were inverted. Several green waiter utensil racks were filled with clean utensils. At least 10 were filled with clean steak knives. On top of one of the trolleys were 8 filled bags of juice concentrate. Beside the trolleys was a 55 gallon red bin filled with clean plastic drink cups of different types that clearly came from a pool bar. The cups were not stored inverted or in any organized way, and on top of those was a clean bucket filled with several bottles of tabasco sauce, a squeeze bottle of chocolate sauce, 4 filled salt and pepper shakers, 3 bottles of worcestershire sauce, and 4 plastic drink muddlers. None of the utensils or bar materials were covered in storage, and staff present had no instructions to do anything with these items, except new steak knives were due to be delivered today.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|