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Item No.:
28
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Site:
Pantry-Ice Pantries
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Violation:
The refrigeration technician who cleans the ice machine did not wash his hands before handling the interior food contact surfaces. He also used a cleaning cloth from his pocket to wipe out the mold noted above. Also, the lower edge of the front ice maker panel was placed directly on the deck. This panel edge would be in a drip area to the ice storage bin below. The housekeeping director immediately took this ice machine out of service.
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Recommendation:
Reassemble equipment so food-contact surfaces are not contaminated. 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.
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Item No.:
21
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Site:
Buffet-Beverage Station "A"
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Violation:
Inside the left technical compartment below the coffee machine, there were gaps where the water line penetrated the lower left corner on the back of the compartment.
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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-Hot Line "B"
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Violation:
On the counter top between the scrambled egg and the toast stations, there was a seam where the sealant was missing.
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Recommendation:
Seal the seam in the counter top.
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Item No.:
19
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Site:
Buffet-Line "C"
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Violation:
Two platters of donuts and sliced bread did not have serving utensils. A passenger was observed obtaining a donut with his bare hands.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
21
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Site:
Buffet-Line "C"
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Violation:
The right door hinge was damaged for undercounter time control cabinet 4811.111.5815, resulting in the door being misaligned. Staff showed the work order number for this door hinge.
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Recommendation:
Repair or replace the door hinge.
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Item No.:
21
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Site:
Buffet-Line "D"
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Violation:
The right door hinge was damaged for undercounter time control cabinet 4811.111.5707, resulting in the door being misaligned.
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Recommendation:
Repair or replace the door hinge.
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Item No.:
21
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Site:
Food Service General-Buffet Counter-Mounted Ice Machines
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Violation:
On the front of some of the ice machines, the black plastic panels were cracked and damaged. Staff stated at least three new panels had been ordered.
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Recommendation:
Repair or replace the damaged ice machine front panels.
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Item No.:
21
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Site:
Buffet-Beverage Station "D"
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Violation:
Inside the second to left technical compartment below the coffee machine, the right and back sides of the compartment around the juice dispensing box were soiled with rust.
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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.
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Item No.:
22
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Site:
Galley-Glasswash Machine
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Violation:
The wash basket was soiled with paper scraps and plastic cups. Also, the final rinse spray nozzle closest to the side door was clogged, resulting in a small stream of water. The machine was in operation during the inspection.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean. 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.
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Item No.:
22
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Site:
Galley-Dishwash Machine
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Violation:
The final rinse basket was soiled with a small amount of food debris. The machine was in operation during the inspection.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
29
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Site:
Galley-
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Violation:
At the clean end of the glasswash and dishwash machines, the water temperature of the handwash station was 126F. Users could not adjust the temperature.
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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).
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Item No.:
16
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Site:
Other-Johnny Rocket's
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Violation:
The time control plan did not include set-up and discard times for potentially hazardous foods during the dinner service on embarkation days.
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Recommendation:
Update the time control plan to include the set-up and discard times for the dinner service on embarkation days.
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Item No.:
21
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Site:
Other-Johnny Rocket's
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Violation:
On the front service counter, there was a seam at the support column/counter top juncture.
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Recommendation:
Seal the seam at the support column/counter top juncture.
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Item No.:
36
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Site:
Other-Johnny Rocket's
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Violation:
To the right of the counter-mounted ice machine, the light intensity was less than 220 lux on the preparation counter.
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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.:
21
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Site:
Galley-Deck 5 - Room Service
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Violation:
There was rust around the drain on the inside of the bain marie. Staff stated a new shipment of rust cleaner would be delivered on the day of the inspection.
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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.
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Item No.:
26
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Site:
Galley-Deck 5 - Room Service
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Violation:
The blade of the can opener was soiled. The area was not in use during the inspection.
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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.:
28
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Site:
Galley-Deck 5
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Violation:
Four plate trolleys were soiled with food debris. The trolleys were full of previously cleaned plates that were stacked inverted. Staff removed all of the trolleys and plates to the dishwash area.
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Recommendation:
Ensure plate trolleys are cleaned, sanitized, and free of visible soil before clean plates are stored in them.
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Item No.:
22
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Site:
Galley-Deck 5 - Glasswash
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Violation:
The final rinse gauge of the rack-type conveyor machine indicated the temperature was 140F while the machine was in operation. The temperatures measured at the upper final rinse spray nozzles were 175F and 181F and a temperature-sensitive sticker affixed to a plate and placed through the machine measured the final rinse temperature above 160F at the surface level. An audible or visual alarm did not activate to indicate the low final rinse sanitizing temperature as measure by the gauge.
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Recommendation:
Repair the gauge to reflect the final sanitizing rinse temperature of the machine. For vessels built to VSP 2005 Construction Guidelines or warewash machines installed/replaced after the VSP 2005 Construction Guidelines, ensure that the warewash machines are equipped with an audible or visual alarm that indicates when the sanitizing temperature or chemical sanitizer level has dropped below the levels stated on the machine data plate.
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Item No.:
22
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Site:
Galley-Deck 5 - Glasswash
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Violation:
Most of the upper final rinse sanitizing nozzles only sprayed a small amount of water in a steady stream and did not cover the entire width of the machine.
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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.
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Item No.:
28
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Site:
Pantry-Ice Pantry - Deck 12 Aft Port
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Violation:
The splash shield between the clean and soiled dish storage areas to the right of the dishwash machine had become loose and slid down the supporting poles of the clean storage rack, exposing the clean dishes to the soiled utensils. The splash shield was moved back into its protective position by the housekeeping crew.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
26
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Site:
Pantry-Ice Pantry - Deck 8 Midship
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Violation:
The ice machine was soiled with mold in the areas of the plastic deflector shield and upper areas that had rough white sealant.
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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.:
12
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Site:
Pantry-Ice Pantries
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Violation:
The refrigeration technician who cleans the ice machine did not wash his hands before handling the interior food contact surfaces. He also used a cleaning cloth from his pocket to wipe out the mold noted above. Also, the lower edge of the front ice maker panel was placed directly on the deck. This panel edge would be in a drip area to the ice storage bin below. The housekeeping director immediately took this ice machine out of service.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before working with clean equipment and utensils.
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Item No.:
42
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Site:
Children Area-Large Play Equipment
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Violation:
A large plastic play stove had old soil in the tight corners and crevices that could not be effectively cleaned with the current wiping procedures. Large flat surfaces and all small toys examined in the child activity center were very clean.
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Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
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Item No.:
26
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Site:
Galley-Deck 4 Potwash Area
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Violation:
One previously cleaned hotel pan found on the clean storage rack had visible food residue on the interior lower surface.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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-Deck 4 Potwash Area
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Violation:
Eight previously cleaned skillets were found on the clean storage rack with visible food debris on the interior surfaces.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
16
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Site:
Food Service General-Time Control Plans
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Violation:
In addition to the individual venue time control flow diagrams, a general description of the time control system was posted. In that description appeared a statement that discard time labels would not be placed on individual containers of food unless the time of service for that venue exceeded four hours. In a number of the venues there were pans of potentially hazardous foods set on counters and others where the chef stated that foods in containers were set on counters. Each container of food found did have a discard time label affixed and these areas were open for less than four hours. The written plan statement should be changed to ensure discard time labels were used for these food items in containers on counters.
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Recommendation:
Make the adjustment in the written and posted time control plans so that pans of potentially hazardous food items placed on counters continue to be labeled with discard times even when the food outlet has service periods of less than four hours. See Clarifications to the 2011 VSP Operations Manual at VSP website.
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Item No.:
19
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Site:
Galley-Deck 4 Bakery
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Violation:
One tray of unwrapped rolls was found uncovered on the top shelf of a trolley in the walk-in freezer.
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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.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
There were five trays and bowls filled with whole apples and pears on the buffet line and only two serving tongs were provided. Some crew members were observed handling the apples with their bare hands.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures.
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Item No.:
26
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Site:
Buffet-Crew Mess
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Violation:
A soiled fork was stored with the clean forks on the buffet utensil station sleeve. A soiled plastic cup was stored as clean on the beverage station.
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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:
Preparation Room-
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Violation:
The previously cleaned meat slicer had a yellow-green food residue on the back side of the lower blade and visible on the blade guard.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
One of the clean cutting boards stored in the walk-in refrigerator had a significantly damaged surface with heavy plastic peeling and a very rough surface, making cleaning very difficult.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
26
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Site:
Galley-Sorrento's Galley
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Violation:
There were piles of a grey granular material accumulating in the water bath beneath the cuber panel inside the upper ice maker of the ice machine.
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Recommendation:
Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
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Site:
Other-Sorrento's Front Service Counter
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Violation:
The grout material between the decorative brick bulkhead and deckhead in the back bar area was porous and very rough. Many sections between the bricks were applied in excess, leaving sharp edges that could not be cleaned. In some areas there was soil residue present in this brick grout.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces.
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Item No.:
33
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Site:
Bar-Champagne Bar
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Violation:
The deckhead trim wood over the front bar had large dust balls wedged in throughout the length of the bar counter. Staff cleaned this area immediately.
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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.:
26
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Site:
Pantry-Pool Bar
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Violation:
Inside both in-use ice machines there was a black mold present along the metal clip on the lower left of the exterior cuber flap. There were patches of black mold along the interior surface of the cuber flap panels. Black and pink mold residue was present along the water drip tube directly above the cuber panel on both interior ice making compartments.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
36
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Site:
Bar-Pool Bar
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Violation:
There were five separate deckhead lights that were not functioning in the front service area of the pool bar.
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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. Repair the non-functioning deckhead lights.
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Item No.:
08
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Site:
Potable Water-Starboard Evaporator
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Violation:
There was a continuous water leak from the relief vent to the reduce pressure assembly installed on the evaporator discharge line indicating possible malfunction. The evaporator was not running and according to staff, the water leaking was residual water left in the system.
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Recommendation:
Maintain backflow prevention devices in good repair. Inspect backflow prevention devices periodically and replace any failed units.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates
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Violation:
The calculated turnover rate for the H2O Zone Pool #4 was 2.2 hours and not in compliance with the 2 hour turnover requirement. According to staff, they have discontinued the waterfall feature, thus the facility falls under the regular swimming pool turnover requirement. During the inspection, the swimming pool was open and the waterfall feature was not in use. The calculated turnover rate for the Flowrider was 2.9 hours and not in compliance with the required 1 hour turnover requirement. Currently, a variance for the Flowrider turnover rate has been submitted to VSP and is pending review.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Drain Covers
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Violation:
The Current Pool had two side-mounted suction/gravity drains that were located more than 3 feet apart. The drain covers were of a standard design and there were no secondary antientrapment requirements. Also, there were two other side-mounted gravity drains located more than 3 feet apart. These drain covers were of a standard design and there were no alarms installed. Staff showed the inspector new approved drain covers, but it was unclear if the installation for the suction/gravity drains would be acceptable since the suction/gravity sump area is larger than the drain covers observed. It was also unclear if a drain cover could be properly mounted to the curved surface of the pool. All drain covers for the Current Pool are pending review by the VSP.
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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 suction fittings and a single unblockable drain (per ASME A112.19.8-2007), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a safety vacuum release system or automatic pump shut-off system.
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Item No.:
10
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Site:
Recreational Water Facilities-Baby Splash Pool Monitoring
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Violation:
The continuous monitoring sample point for the Baby Splash Pool was located after the compensation tank. Staff were unclear that they also needed to have this sampling point as required in the 2011 VSP Operations Manual since their approved variance did not specify this.
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Recommendation:
Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank.
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