|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Cloud 9 Spa
|
|
Violation:
The Inspector's bromine level readings at approximately 1:00 pm were 3.59, 3.68, 3.54, and 3.58 for an average of 3.59 ppm. Staff had readings of 3.56, 4.58, 3.51, and 2.11 ppm for an average bromine level of 3.44 ppm. Neither the inspector nor the ships staff reached the minimum residual level of 4.0 ppm for spa pools. The inspector went to the spa equipment room and viewed the chart recorder. At 1:00 pm, the chart recorder read 5.6 ppm. Staff stated the bromine levels for the spa were taken from the spa equipment room and that reading was used for calibration, rather than the water directly in the spa itself. Therefore, no alarm sounded. Prior to testing the recreational water facilities (RWFs), the inspector used the ship's secondary standards kit to calibrate with the ship.
|
|
Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
For the voyage ending December 10, the underlying illness column was blank for one passenger. For the voyage ending November 5, the underlying illness column was blank for one passenger.
|
|
Recommendation:
Ensure the underlying illness column is not left blank.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Late Reporting
|
|
Violation:
On November 19, a nonfood worker had acute gastroenteritis (AGE) symptom onset at 14:20. The crewmember was working at the time of symptom onset and clocked out of work at 15:01. The last symptom was at 15:15. They reported to the medical center at 15:22. On November 20, a food worker had AGE symptom onset at 04:00, clocked into work at 06:01, clocked out at 06:23, and reported to medical at 09:17. On November 20, a food worker had an AGE onset of symptoms at 0600, clocked into work at 07:13, clocked out of work at 08:41, ate at the crew mess at 10:00, and reported to medical at 10:48. For all three of these crewmembers, there was no record of retraining, counseling, or other action to address the late reporting.
|
|
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.
|
|
|
Item No.:
44
|
|
Site:
Medical-Crew Late Reporting
|
|
Violation:
On November 19, a nonfood worker had AGE symptom onset at 14:20. The crewmember was working at the time of symptom onset and clocked out of work at 15:01. The last symptom was at 15:15. They reported to the medical center at 15:22. For this crewmember, there was no record of retraining, counseling, or other action to address the late reporting.
|
|
Recommendation:
Ensure crew members are properly trained to report to the medical center after onset of AGE symptoms.
|
|
|
Item No.:
13
|
|
Site:
Medical-Crew Late Reporting
|
|
Violation:
On November 20, a food worker had AGE symptom onset at 04:00, clocked into work at 06:01, clocked out at 06:23, and reported to medical at 09:17. On November 20, a food worker had an onset of AGE symptoms at 06:00, clocked into work at 07:13, clocked out of work at 08:41, ate at the crew mess at 10:00, and reported to medical at 10:48. For both of these crewmembers, there was no record of retraining, counseling, or other action to address the late reporting.
|
|
Recommendation:
Ensure crew members are properly trained to report to the medical center after onset of AGE symptoms.
|
|
|
Item No.:
02
|
|
Site:
Medical-AGE Surveillance Log
|
|
Violation:
As indicated on the AGE log, a crewmember had an onset of AGE symptoms at 13:05 on November 7 and reported to the medical center the same day at 13:04. Staff were not sure, why the report time was one minute before symptom onset time, but stated it could be related to a time change.
|
|
Recommendation:
Ensure the AGE surveillance logs are accurate.
|
|
|
Item No.:
15
|
|
Site:
Provisions-Shellstock Certification
|
|
Violation:
The original tag for raw oysters served on December 3 had been discarded and only the print out of a photograph of the tag was available for review. Staff stated the original tag had been discarded because it was wet.
|
|
Recommendation:
Ensure shellstock shellfish tags: (1) Remain attached to the container in which the shellstock are received until the container is empty. (2) Are maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by using an approved record-keeping system that keeps the tags or labels in chronologic order correlated to the date when the shellstock are served and the date when the last shellstock from the container is served is recorded on the tag or label.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Dry Stores
|
|
Violation:
A wooden pallet was stacked on top of another pallet of boxed cooking oil in plastic jugs. When the top pallet was removed, small pieces of wood were left behind on top of the boxes of oil.
|
|
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.
|
|
|
Item No.:
32
|
|
Site:
Provisions-Corridor Outside Frozen Misc. Room
|
|
Violation:
Approximately 25 red garbage bins full and overflowing with food waste were stored in the provision corridor on top of wooden pallets and directly outside a lift labeled for food. Some food waste had spilled onto the deck and pallets and liquid from the food waste bins was on the deck. The lids on many of the bins were either not placed to be tight fitting or would not fit because the food was above the top of the bin. Two stacks of approximately 12 gray bins per stack were stored directly adjacent to the food waste bins. The gray bins were used in the food service operations to distribute food items to different galleys.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
|
|
|
Item No.:
28
|
|
Site:
Provisions-Corridor Outside Frozen Misc. Room
|
|
Violation:
Approximately 25 red garbage bins full and overflowing with food waste were stored in the provision corridor on top of wooden pallets and directly outside a lift labeled for food. Some food waste had spilled onto the deck and pallets and liquid from the food waste bins was on the deck. The lids on many of the bins were either not placed to be tight fitting or would not fit because the food was above the top of the bin. Two stacks of approximately 12 gray bins per stack were stored directly adjacent to the food waste bins. The gray bins were used in the food service operations to distribute food items to different galleys.
|
|
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.:
27
|
|
Site:
Provisions-Corridor Outside Frozen Misc. Room
|
|
Violation:
Approximately 25 red garbage bins full and overflowing with food waste were stored in the provision corridor on top of wooden pallets and directly outside a lift labeled for food. Some food waste had spilled onto the deck and pallets and liquid from the food waste bins was on the deck. The lids on many of the bins were either not placed to be tight fitting or would not fit because the food was above the top of the bin. Two stacks of approximately 12 gray bins per stack were stored directly adjacent to the food waste bins. The gray bins were used in the food service operations to distribute food items to different galleys.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Corridor Outside Frozen Misc. Room
|
|
Violation:
Approximately 25 red garbage bins full and overflowing with food waste were stored in the provision corridor on top of wooden pallets and directly outside a lift labeled for food. Some food waste had spilled onto the deck and pallets and liquid from the food waste bins was on the deck. The lids on many of the bins were either not placed to be tight fitting or would not fit because the food was above the top of the bin. Two stacks of approximately 12 gray bins per stack were stored directly adjacent to the food waste bins. The gray bins were used in the food service operations to distribute food items to different galleys.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
13
|
|
Site:
Provisions-Corridor Outside Frozen Misc. Room
|
|
Violation:
Staff had placed approximately 25 red garbage bins full and overflowing with food waste in the provision corridor on top of wooden pallets and directly outside a lift labeled for food. Some food waste had spilled onto the deck and pallets and liquid from the food waste bins was on the deck. The lids on many of the bins were either not placed to be tight fitting or would not fit because the food was above the top of the bin. Two stacks of approximately 12 gray bins per stack were stored directly adjacent to the food waste bins. The gray bins were used in the food service operations to distribute food items to different galleys. One of the managers stated that the food pulper in the main garbage room had been out of service since early in the morning. However, during the in brief with senior management before beginning the inspection, the lead VSP inspector asked if there were any issues in any areas on board and no one mentioned the pulper. The manager stated that he had only heard about the pulper 30 minutes prior to the inspector finding the food waste bins.
|
|
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; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-
|
|
Violation:
Two inserts for the vegetable slicer were nicked on the blade edges, creating rough and difficult to clean surfaces.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Fish Thaw Room
|
|
Violation:
Water was on the deck along the back bulkhead and two side bulkheads.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
21
|
|
Site:
Provisions-Beer and Soda Room
|
|
Violation:
Two trolleys stored in this room had difficult to clean features, including rough edges on the sides of the platforms, gaps where the platforms met the frames, and sharp protruding ends of fasteners. Staff stated these were used to transport beverages to the bars.
|
|
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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
27
|
|
Site:
Provisions-Beer and Soda Room
|
|
Violation:
Two trolleys stored in this room were soiled with dried residue on the platforms and soil/debris in the gaps where the platform met the frames.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Preparation Room-
|
|
Violation:
The outside hinge on the rice cooker was in disrepair. There was a gap between the hinge mechanism and the lid, and the area was heavily corroded.
|
|
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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-
|
|
Violation:
On the inside of the rice cooker lid, the black plastic on the frame behind the gasket appeared to be disintegrating. When the inspector ran her finger behind the gasket, a black powder came off very easily.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
19
|
|
Site:
Preparation Room-
|
|
Violation:
In the meat thawing room, a piece of wadded plastic film had been placed in the container of thawing pork chops.
|
|
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.
|
|
|
Item No.:
13
|
|
Site:
Provisions-"Food Ops Room" - Door 0.114
|
|
Violation:
Many pieces of food equipment, decorations, and food service items were stored in this room in various states of disrepair and cleanliness. The insert in the lettuce dryer was heavily chipped along the top edge and soiled on the top and in the holes with black debris. In addition, a small piece of lettuce was on the side of the insert. The Merrychef eikon e2S oven had several difficult to clean features, including gaps and holes. The inside of the oven was soiled with dried debris. A handled tray with a plastic/rubber piece on top was wet beneath the piece. Staff did not know the purpose for this tray. The meat grinder was soiled in the chute. The pushing tool for the vegetable slicer was rough and heavily worn. The inside of a small, counter mounted stainless steel cabinet for food display was soiled. The top compartment of the ice cream machine was soiled. A vacuum sealing machine was soiled on the inside and outside and had a top gasket that was not removable for cleaning. One of the three-deli slicers stored on an undercounter rack was soiled on the back plate and the underside of the edge where the food exited the slicer. The other two slicers could not be easily accessed for inspection. Several decorations were stored in this room, and many were in disrepair and corroded, including metal stands used to hold bowls on the buffet. Many of the plastic grasses and herbs used for decoration were found wet and sticky to the touch in four plastic bins. A broom was stored in the corner of the room, although the cleaning locker was completely empty. No passive pest traps were located in this room, and there were so many items crowded into the room it would be difficult to do a proper active inspection. After exiting the room, the inspector spoke with the onboard pest manager and he stated he inspected the room regularly and there were no passive traps because the room was empty. The inspector asked when he last inspected the room and he stated three days prior.
|
|
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; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
|
|
|
Item No.:
26
|
|
Site:
Provisions-"Food Ops Room" - Door 0.114
|
|
Violation:
Many pieces of food equipment, decorations, and food service items were stored in this room in various states of disrepair and cleanliness. The insert in the lettuce dryer was heavily chipped along the top edge and soiled on the top and in the holes with black debris. In addition, a small piece of lettuce was on the side of the insert. The Merrychef eikon e2S oven had several difficult to clean features, including gaps and holes. The inside of the oven was soiled with dried debris. A handled tray with a plastic/rubber piece on top was wet beneath the piece. Staff did not know the purpose for this tray. The meat grinder was soiled in the chute. The pushing tool for the vegetable slicer was rough and heavily worn. The inside of a small, counter mounted stainless steel cabinet for food display was soiled. The top compartment of the ice cream machine was soiled. A vacuum sealing machine was soiled on the inside and outside and had a top gasket that was not removable for cleaning. One of the three-deli slicers stored on an undercounter rack was soiled on the back plate and the underside of the edge where the food exited the slicer. The other two slicers could not be easily accessed for inspection. Several decorations were stored in this room, and many were in disrepair and corroded, including metal stands used to hold bowls on the buffet. Many of the plastic grasses and herbs used for decoration were found wet and sticky to the touch in four plastic bins. A broom was stored in the corner of the room, although the cleaning locker was completely empty. No passive pest traps were located in this room, and there were so many items crowded into the room it would be difficult to do a proper active inspection. After exiting the room, the inspector spoke with the onboard pest manager and he stated he inspected the room regularly and there were no passive traps because the room was empty. The inspector asked when he last inspected the room and he stated three days prior.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
38
|
|
Site:
Provisions-"Food Ops Room" - Door 0.114
|
|
Violation:
Many pieces of food equipment, decorations, and food service items were stored in this room in various states of disrepair and cleanliness. The insert in the lettuce dryer was heavily chipped along the top edge and soiled on the top and in the holes with black debris. In addition, a small piece of lettuce was on the side of the insert. The Merrychef eikon e2S oven had several difficult to clean features, including gaps and holes. The inside of the oven was soiled with dried debris. A handled tray with a plastic/rubber piece on top was wet beneath the piece. Staff did not know he purpose for the tray. The meat grinder was soiled in the chute. The pushing tool for the vegetable slicer was rough and heavily worn. The inside of a small, counter mounted stainless steel cabinet for food display was soiled. The top compartment of the ice cream machine was soiled. A vacuum sealing machine was soiled on the inside and outside and had a top gasket that was not removable for cleaning. One of the three-deli slicers stored on an undercounter rack was soiled on the back plate and the underside of the edge where the food exited the slicer. The other two slicers could not be easily accessed for inspection. Several decorations were stored in this room, and many were in disrepair and corroded, including metal stands used to hold bowls on the buffet. Many of the plastic grasses and herbs used for decoration were found wet and sticky to the touch in four plastic bins. A broom was stored in the corner of the room, although the cleaning locker was completely empty. No passive pest traps were located in this room, and there were so many items crowded into the room it would be difficult to do a proper active inspection. After exiting the room, the inspector spoke with the onboard pest manager and he stated he inspected the room regularly and there were no passive traps because the room was empty. The inspector asked when he last inspected the room and he stated three days prior.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|
|
Item No.:
20
|
|
Site:
Provisions-"Food Ops Room" - Door 0.114
|
|
Violation:
Many pieces of food equipment, decorations, and food service items were stored in this room in various states of disrepair and cleanliness. The insert in the lettuce dryer was heavily chipped along the top edge and soiled on the top and in the holes with black debris. In addition, a small piece of lettuce was on the side of the insert. The Merrychef eikon e2S oven had several difficult to clean features, including gaps and holes. The inside of the oven was soiled with dried debris. A handled tray with a plastic/rubber piece on top was wet beneath the piece. Staff did not know the purpose for the tray. The meat grinder was soiled in the chute. The pushing tool for the vegetable slicer was rough and heavily worn. The inside of a small, counter mounted stainless steel cabinet for food display was soiled. The top compartment of the ice cream machine was soiled. A vacuum sealing machine was soiled on the inside and outside and had a top gasket that was not removable for cleaning. One of the three-deli slicers stored on an undercounter rack was soiled on the back plate and the underside of the edge where the food exited the slicer. The other two slicers could not be easily accessed for inspection. Several decorations were stored in this room, and many were in disrepair and corroded, including metal stands used to hold bowls on the buffet. Many of the plastic grasses and herbs used for decoration were found wet and sticky to the touch in four plastic bins. A broom was stored in the corner of the room, although the cleaning locker was completely empty. No passive pest traps were located in this room, and there were so many items crowded into the room it would be difficult to do a proper active inspection. After exiting the room, the inspector spoke with the onboard pest manager and he stated he inspected the room regularly and there were no passive traps because the room was empty. The inspector asked when he last inspected the room and he stated three days prior.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. 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.
|
|
|
Item No.:
40
|
|
Site:
Provisions-"Food Ops Room" - Door 0.114
|
|
Violation:
Many pieces of food equipment, decorations, and food service items were stored in this room in various states of disrepair and cleanliness. The insert in the lettuce dryer was heavily chipped along the top edge and soiled on the top and in the holes with black debris. In addition, a small piece of lettuce was on the side of the insert. The Merrychef eikon e2S oven had several difficult to clean features, including gaps and holes. The inside of the oven was soiled with dried debris. A handled tray with a plastic/rubber piece on top was wet beneath the piece. Staff did not know the purpose for the tray. The meat grinder was soiled in the chute. The pushing tool for the vegetable slicer was rough and heavily worn. The inside of a small, counter mounted stainless steel cabinet for food display was soiled. The top compartment of the ice cream machine was soiled. A vacuum sealing machine was soiled on the inside and outside and had a top gasket that was not removable for cleaning. One of the three-deli slicers stored on an undercounter rack was soiled on the back plate and the underside of the edge where the food exited the slicer. The other two slicers could not be easily accessed for inspection. Several decorations were stored in this room, and many were in disrepair and corroded, including metal stands used to hold bowls on the buffet. Many of the plastic grasses and herbs used for decoration were found wet and sticky to the touch in four plastic bins. A broom was stored in the corner of the room, although the cleaning locker was completely empty. No passive pest traps were located in this room, and there were so many items crowded into the room it would be difficult to do a proper active inspection. After exiting the room, the inspector spoke with the onboard pest manager and he stated he inspected the room regularly and there were no passive traps because the room was empty. The inspector asked when he last inspected the room and he stated three days prior.
|
|
Recommendation:
Ensure the IPM Plan includes passive surveillance procedures such as glue traps or other passive monitoring devices and the location of each. Maintain a passive device-monitoring log. Ensure the room is able to be inspected for pests.
|
|
|
Item No.:
44
|
|
Site:
Provisions-"Food Ops Room" - Door 0.114
|
|
Violation:
A vacuum sealing machine was stored in this room. Staff stated that the machine had been used briefly to trial a new concept that was discontinued. However, the labels on the outside of the machine were chipped and the lid and gasket had signs of wear. In addition, the ship had not presented any information to VSP about the use of a vacuum sealer on board.
|
|
Recommendation:
Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dry Provision Room 2
|
|
Violation:
The deck in the corner by the single use cups was corroded.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant.
|
|
|
Item No.:
28
|
|
Site:
Provisions-Dry Provision Room 2
|
|
Violation:
An electrical cord was placed on top of a box of takeout containers.
|
|
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.:
28
|
|
Site:
Other-Marshalling Area Outside Welding Shop
|
|
Violation:
Two whisk inserts for use in a mixer were stored on the deck in a disorganized way with other nonfood equipment. Staff stated they were waiting for repair. It was discussed that food equipment should be handled in a better manner, and staff stated that the whisks would be discarded. Staff confirmed later that the whisks were discarded. However, when the inspection team passed by this area again, both whisks were still in the same location.
|
|
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.:
20
|
|
Site:
Preparation Room-Potato
|
|
Violation:
The bottom abrasive inserts on both potato-peeling machines were chipped along the edges. In addition, the insert from the left machine had small bits of debris from the deteriorating abrasive material.
|
|
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.
|
|
|
Item No.:
25
|
|
Site:
Galley-Deck 3 Upper Sapphire Service Bar
|
|
Violation:
A damp rag had been left on top of two boxes of soda in the walk-in refrigerator.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
21
|
|
Site:
Galley-New Galley
|
|
Violation:
Four wooden boards stored in an equipment locker were chipped along the edges.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-New Galley
|
|
Violation:
Four wooden boards stored in an equipment locker were soiled with debris and one had a sticky residue on top.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
40
|
|
Site:
Galley-New Galley
|
|
Violation:
The passive pest trap in the bottom of the lift chute for the left dumbwaiter was soiled and crushed.
|
|
Recommendation:
Ensure the IPM Plan includes passive surveillance procedures such as glue traps or other passive monitoring devices and the location of each. Maintain a passive device-monitoring log. Replace the trap.
|
|
|
Item No.:
22
|
|
Site:
Galley-Aft Dishwash Area
|
|
Violation:
Several trolleys from housekeeping with food waste and soiled items were brought into the main galley and staged outside the dishwash area while the inspection team was in the area. These trolleys filled up the entrance area to the galley outside of the dishwash area, and extended outside the galley. Staff stated these items were room service items collected from the cabins, but it was unclear why they all arrived at the main galley dishwash at the same time. Staff then stated that the room service dishwash area would be started up to handle the overflow.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Cloud 9 Spa
|
|
Violation:
The Inspector's bromine level readings at approximately 1:00 pm were 3.59, 3.68, 3.54, and 3.58 for an average of 3.59 ppm. Staff had readings of 3.56, 4.58, 3.51, and 2.11 ppm for an average bromine level of 3.44 ppm. Neither the inspector nor the ships staff reached the minimum residual level of 4.0 ppm for spa pools. The inspector went to the spa equipment room and viewed the chart recorder. At 1:00 pm, the chart recorder read 5.6 ppm. Staff stated the bromine levels for the spa were taken from the spa equipment room and that reading was used for calibration, rather than the water directly in the spa itself. Therefore, no alarm sounded. Prior to testing the recreational water facilities (RWFs), the inspector used the ship's secondary standards kit to calibrate with the ship.
|
|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (2) children's pools, between1.0 and 5.0 mg/L (ppm); (3) wading pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); (5) baby-only water facilities, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine; and (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Cloud 9 Spa
|
|
Violation:
The shepherd's hook was tucked up under the deckhead near the lights. The light bases were silver in color and so was the Shepard's hood making it hard to see, thus not easily accessible.
|
|
Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Bunkering Analyzer Chart Record
|
|
Violation:
On 19 November 2017, the bunker analyzer chart record did not have the calibration recorded on the chart.
|
|
Recommendation:
Calibrate at the beginning of bunkering or production when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Deck 5 Steakhouse Fahrenheit 555
|
|
Violation:
The deck in front of the wine refrigerators at the entrance to the Fahrenheit 555 Steakhouse was in disrepair. There was also a gap between the bottom of the left refrigerator and the lower bulkhead. The area was difficult to clean and soiled with dust.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
08
|
|
Site:
Dining Room-Deck 5 Steakhouse Fahrenheit 555
|
|
Violation:
There was a film around the vents of the backflow preventer for the espresso machine.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 5 Steakhouse Fahrenheit 555
|
|
Violation:
At least five 2-inch pans were stacked together inverted and wet-nested on the clean rack near the warewash machine. There were at least five other stacks of pans. All pans were sent for cleaning.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 5 Steakhouse Fahrenheit 555 Toilet
|
|
Violation:
The nozzle of the soap dispenser in the toilet room was broken. Crew immediately retrieved a replacement for installation.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Deck 5 Disco Bar
|
|
Violation:
Three previously cleaned plastic bins were stored inverted on the clean rack. The bins were soiled on the bottom with black debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Deck 5 Disco Bar
|
|
Violation:
Six plastic bins were stored on the counter. At least two had multiple stacks of glasses that appeared to have been previously cleaned, and the glasses were stored wet-nested. Crew reported that the area was treated as a soiled area and that they glasses were soiled and would be sent for cleaning. There was no signage to indicate the area was a soiled area. Crew posted a sign to designate the space as soiled.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
20
|
|
Site:
Pantry-Deck 5 Disco Bar
|
|
Violation:
The left ice machine was leaking water from the side, which was pooling on the deck.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Deck 5 Disco Bar
|
|
Violation:
The left ice machine was leaking water from the side, which was pooling on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 Bonsai
|
|
Violation:
The paint was peeling from the base and feet of the soup kettle stored in the undercounter cabinet BRBON-3, which made these areas of the kettle difficult to clean. The paint easily came off the kettle when touched. The area was not in service.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 5 Red Frog Pub
|
|
Violation:
Three beer tap handles were peeling, which made the surface difficult to clean. It was located directly above where beer would be poured into a glass. The area was not open at the time. Crew requested new tap handles.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 11 Cucina
|
|
Violation:
There was one slotted screw in the deep fryer that was soiled with grease.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 11 Cucina
|
|
Violation:
There was one slotted screw in the deep fryer that was soiled with grease.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
08
|
|
Site:
Dining Room-Deck 11 Cucina
|
|
Violation:
The backflow preventer for the espresso machine was excessively corroded.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
22
|
|
Site:
Other-Deck 12 Seadogs
|
|
Violation:
A soiled small dessert cup was stored in the undercounter cabinet. Crew reported it must have been from a passenger.
|
|
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.:
21
|
|
Site:
Other-Deck 12 Seadogs
|
|
Violation:
The front decorative hot dog was chipped, cracked, and peeling, which made it difficult to clean.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
28
|
|
Site:
Other-Deck 0 Stairway 28 Corridor
|
|
Violation:
A small refrigerator was stored soiled on the deck. Crew reported this was to be disposed of.
|
|
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.:
27
|
|
Site:
Other-Deck 0 Stairway 28 Corridor
|
|
Violation:
A small refrigerator was stored soiled on the deck. Crew reported this was to be disposed of.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 10 Pizza Pirate Pantry
|
|
Violation:
One wash nozzle of the hood dishwasher was blocked. The area was open for service.
|
|
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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
19
|
|
Site:
Bar-Deck 10 Tides Red Door
|
|
Violation:
Approximately 40 boxes containing soda were stored in a room that was not constructed for food storage. There were exposed pipes and technical equipment present. The bulkheads and deckheads were not smooth and easily cleanable. The food products were moved.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; and (3) Where it is not exposed to splash, dust, or other contamination. Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 10 Tides Red Door
|
|
Violation:
Approximately 40 boxes containing soda were stored in a room that was not constructed for food storage. There were exposed pipes and technical equipment present. The bulkheads and deckheads were not smooth and easily cleanable. The food products were moved.
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable.
|
|
|
Item No.:
08
|
|
Site:
Bar-Deck 10 Tides
|
|
Violation:
The backflow preventer for the counter mounted ice machine was excessively corroded.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
35
|
|
Site:
Bar-Deck 10 Tides
|
|
Violation:
The Vitamix mix machine drain line ran into a red bucket. There was no appropriate drain.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Tandoor Beverage Station
|
|
Violation:
The backflow preventer for the espresso machine was excessively corroded.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Aft Starboard Salad Bar/ Chef's Choice
|
|
Violation:
Two stacks of previously cleaned plates were stacked inverted on a counter soiled with food debris at the passenger plate pick up.
|
|
Recommendation:
If used with potentially hazardous food, ensure equipment, food-contact surfaces, and utensils used on a continuing basis are washed, rinsed, and sanitized at least every 4 hours.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Aft Starboard Salad Bar/ Chef's Choice
|
|
Violation:
Four previously cleaned plates stored at the passenger plate pick up were visibly soiled with debris on the bottom of the plates.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
20
|
|
Site:
Galley-Center
|
|
Violation:
The coating of the nozzle of the crew water fountain by fire safety door 10.065 was chipping.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
One auxiliary rinse nozzle and two wash nozzles were blocked on the flight-type conveyor dishwash machine. The blocked auxiliary rinse nozzle was observed spraying down in a straight stream, and not spraying an effective fan-like pattern.
|
|
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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Deck 10 Lido Midship Port Beverage Station
|
|
Violation:
Two soiled buckets were stored stacked together in the undercounter technical space below the espresso machine.
|
|
Recommendation:
Do not store soiled buckets in this technical space. Move them to a proper dishwash area
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 10 Guy's Burgers
|
|
Violation:
There was a seam running along the edge of the grill that created a difficult to clean area. Crew were aware of the issue and reported it to the inspection team prior to the inspection. They noted that there was a work order in place.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 10 Swirls Portside
|
|
Violation:
There was a gap between the counter and the bulkhead, creating a difficult to clean area.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 10 Pizza Pantry
|
|
Violation:
Two slotted screws were noted on the larger ice machine on the cuber adjustment panel.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Deck 10 Red Frog Rum
|
|
Violation:
There was a film of bubbles in the recirculating ice bath.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Deck 10 Red Frog Rum Outdoor Storage Locker
|
|
Violation:
The hood glasswash gauge measured the water temperature at a maximum of 135F during at least 7 cycles. The inspector measured the same temperature with her thermocouple. Maximum registering thermolabel stickers were place on both wash arms, and both stickers registered at 150F. The machine was taken out of service.
|
|
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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Deck 10 Red Frog Rum Outdoor Storage Locker
|
|
Violation:
The locker outside the red frog rum bar contained 12 plastic bins of food service utensils. Four bins were opened, and in each at least 80 beverage glasses were stored wet-nested. It appeared they had been previously cleaned. The locker was labeled 'soiled area' inside, but was not an appropriate soiled storage area.
|
|
Recommendation:
Do not store soiled utensils in this locker. Move them to a proper dishwash area.
|
|
|
Item No.:
28
|
|
Site:
Pantry-Deck 10 Blue Iguana Outdoor Storage Locker
|
|
Violation:
The outdoor clean storage locker contained multiple plastic bins containing clean and unused promotional beverage utensils. At least one bin containing promotional items was soiled inside.
|
|
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.:
33
|
|
Site:
Pantry-Deck 10 Blue Iguana Outdoor Storage Locker
|
|
Violation:
The ventilation duct in the outdoor clean storage locker was not properly covered, which exposed the void space above. Clean promotional items were stored in plastic containers in this area.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
|
|
|
Item No.:
20
|
|
Site:
Pantry-Deck 1 Aft Starboard
|
|
Violation:
There was one slotted screw on the cuber adjustment panel.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Aft Dishwash Area
|
|
Violation:
Condensate was collected on the deckhead above the soiled end of the flight-type conveyor dishwash machine. A significant amount of steam was exiting the machine.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
22
|
|
Site:
Galley-Aft Dishwash Area
|
|
Violation:
The temperature gauges for the wash 1 and wash 2 tanks on the in use flight-type conveyor dishwash machine were inaccurate. The temperature of wash tank 1 was measured at 145F but the gauge read 198F. The temperature of wash tank 2 was measured at 170F but the gauge read 147F.
|
|
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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
23
|
|
Site:
Galley-Aft Dishwash Area
|
|
Violation:
The temperature of wash tank 1 on the in use flight-type conveyor dishwash machine was measured at 145F, but the data plate indicated the minimum temperature was 150F. The gauge read 198F.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
|
|
|
Item No.:
24
|
|
Site:
Galley-Aft Dishwash Area
|
|
Violation:
The temperature of the final sanitizing rinse of the in use flight-type conveyor dishwash machine was measured at the plate surface by the inspector at 147F, 153F and 156F. In addition, a 3-temperature (150, 160, and 170F) color changing thermolabel placed on a preheated plate did not change color for the lowest temperature of 150F when it was passed through the final rinse cycle. The machine was closed for repair.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
Five stainless steel pans were observed exiting the machine right side up and full of water. Staff sent these back to be 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.:
24
|
|
Site:
Galley-Potwash
|
|
Violation:
When the inspection team entered the area, steam could be heard from the clean end of the in use flight-type conveyor potwash machine. The gauge for the final rinse sanitizing manifold read 213F. A 200F color changing thermolabel placed on the final rinse-sanitizing arm immediately changed color, indicating the temperature was above 200F. The final rinse spray pattern was weak and misty and did not display a fan-type pattern.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
When the inspection team entered the area, steam could be heard from the clean end of the in use flight-type conveyor potwash machine. The gauge for the final rinse-sanitizing manifold read 213F. A 200F color changing thermolabel placed on the final rinse-sanitizing arm immediately changed color, indicating the temperature was above 200F. The final rinse spray pattern was weak and misty and did not display a fan-type pattern.
|
|
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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 0 Induction Locker
|
|
Violation:
One of the induction cookers was very rough on the cooking surface. Staff stated this one needed to be repaired, but it was stacked with other cookers with no label indicating it needed repair. Another cooker in the same locker was labeled with a piece of tape stating it needed to be repaired.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Galley-Ice Machine
|
|
Violation:
The backflow prevention device on the potable water supply line was leaking continuously from atmospheric vent. It was dripping to the deck and there was water on the deck directly below the device. The inspector dried the vent with a paper towel and the vent refilled with water and began to drip again.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
26
|
|
Site:
Galley-Ice Machine
|
|
Violation:
Gray powder was in the water bath. Staff stated a replacement evaporator would be arriving to the ship on December 28.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Lido Dining Area
|
|
Violation:
At the start of the inspection of the Lido dining area, there were many soiled trays, plates, cups, utensils, and napkins on dining tables on both the port and starboard aft sides. Most passengers had disembarked, however a few were still on board. The lunch service had not yet started. As the inspection continued, the inspector passed the collections of soiled items many times. The soiled items had been collected and consolidated on a few tables and were neatly stacked. Over an hour had passed, passengers had embarked, and the buffet was open for lunch when the inspector noted the many collections of soiled items had not yet been cleared. They had been covered with blue napkins. Crew explained that it was a heavy crew turnover day, so they were short staffed among crew who were responsible for clearing the area. The area where the soiled items were located was on dining tables, which were not constructed for soiled storage.
|
|
Recommendation:
Ensue that soiled items generated during service periods are properly stored in warewash areas.
|
|
|