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Item No.:
38
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Site:
Galley-Center Galley Ice Machine
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Violation:
The ice machine had been out of order since November 2017. Staff stated the compressor needed to be replaced and provided a work order indicating spare parts had been ordered.
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Recommendation:
Repair the ice machine.
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Item No.:
24
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Site:
Galley-Dishwash Area
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Violation:
Just outside the entrance to the area, a sanitizing bucket was measured with a concentration less than 50 ppm. The bucket was removed immediately.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
21
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Site:
Galley-Deli
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Violation:
The bottom of the drip tray housing on the teppanyaki grill was corroded.
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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-Deli
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Violation:
The two previously-cleaned trays for cooking sandwiches in the convection oven were greasy to the touch.
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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.:
20
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Site:
Galley-Deli
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Violation:
One of the trays for cooking sandwiches in the convection oven had a small tear.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (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.
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Item No.:
26
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Site:
Galley-Deli
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Violation:
The inside of both the convection ovens was soiled along the back panel, top panel, and junctures between the top and sides, especially in the corners.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Deli
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Violation:
The inside of the doors for both convection ovens was soiled with black debris all around the edges with the gasket.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
39
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Site:
Galley-Dishwash Area
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Violation:
A small fly was in the area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
19
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Site:
Galley-Deli
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Violation:
The drain line for the utility sink did not have an air break. The end of the drain line was secured with duct tape to the deck drain pipe. In addition, the drain line was leaking where is joined with the bottom of the sink. Both were corrected immediately.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
33
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Site:
Galley-Deli
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Violation:
Water was pooled on the deck below the leaking drain line for the utility sink.
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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.:
22
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Site:
Galley-Dishwash Area
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Violation:
The rack-type conveyor machine had been out of order since March 17, 2018. Staff provided a work order indicating spare parts had been order. All glasses were sent to room service for washing and no back up of soiled items was observed.
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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.:
12
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Site:
Room Service-Ice Machine
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Violation:
The staff member who opened the ice-making compartment of the ice machine touched the top of a sheet of newly formed ice with his bare hand. Other team members in the area removed the touched ice and discarded it.
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Recommendation:
Ensure food employees do not contact exposed, ready-to-eat food with their bare hands and that they use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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Item No.:
13
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Site:
Room Service-Ice Machine
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Violation:
The staff member who opened the ice-making compartment of the ice machine touched the top of a sheet of newly formed ice with his bare hand. Other team members in the area removed the touched ice and discarded it.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines.
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Item No.:
33
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Site:
Galley-Deck 3
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Violation:
Behind the port ice crushing machine, the bulkhead was rough and difficult to clean around the pipe penetrations from previously-removed insulation.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
39
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Site:
Dining Room-Aft Port Pacific Pantry
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Violation:
Two small flies were next to the ice dispenser.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
16
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Site:
Dining Room-Aft Port Pacific Pantry
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Violation:
No time control plan was posted for the coffee machine milk. This was corrected.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used.
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Item No.:
38
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Site:
Galley-Deck 3 Cleaning Material Locker
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Violation:
A wet mop head was in the bottom of the mop sink instead of hung to dry.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
28
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Site:
Galley-Deck 3 Outside Bakery
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Violation:
The power cord and plug for the bread slicer was on top of the food-contact surfaces.
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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.
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Item No.:
39
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Site:
Galley-Deck 3 Bakery
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Violation:
A German cockroach (as identified by the pest manager) was on the deck behind the deck-mounted mixer. The roach was immediately killed.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
33
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Site:
Galley-Deck 3 Bakery
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Violation:
Behind the deck-mounted mixer, the vertical bulkhead profile strip was loose, exposing a gap.
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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, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
37
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Site:
Galley-Deck 3 Potwash
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Violation:
Condensate was dripping from the deckhead light fixture to the in-use rinse compartment of the three-compartment sink. Even after the inspector identified the dripping condensate, crew members continued to put items into the sink until stopped by the ship's management. Staff stated the ship was conducting a generator test which caused the ventilation to shut off.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
22
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Site:
Galley-Deck 3 Potwash
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Violation:
Condensate was dripping from the deckhead light fixture to the in-use rinse compartment of the three-compartment sink. Even after the inspector identified the dripping condensate, crew members continued to put items into the sink until stopped by the ship's management.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
27
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Site:
Galley-Deck 3 Hot Service Lines
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Violation:
The lever technical compartments on the salamanders in the aft and forward hot service lines were soiled.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
39
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Site:
Buffet-Crew Mess Beverage Station
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Violation:
A large fly was by the milk dispenser.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Crew Mess Soup and Salad Station
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Violation:
A small fly was by the clean bowls and microwave.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
28
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Site:
Preparation Room-Pastry and Buffet
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Violation:
The plastic basket for the lettuce dryer had been placed inside the unit with the lid while still wet to the touch. It was removed to be properly air dried.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
26
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Site:
Preparation Room-Pastry and Buffet
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Violation:
A small amount of food soil was on the splash zone of the previously-cleaned deck-mounted mixer.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
|
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Site:
Preparation Room-Pastry and Buffet
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Violation:
Pieces of food items were in the bottom of the right utility sink. The area was closed and had been previously-cleaned.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
12
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Site:
Galley-Guy's Burger Joint
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Violation:
The crew member cooking hamburgers on the right grill was perspiring heavily. No perspiration was observed dripping. The crew member was sent on a break.
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Recommendation:
Ensure employees cooking food are not perspiring heavily.
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Item No.:
27
|
|
Site:
Bar-Red Frog Rum
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Violation:
The light bulb in the previously-cleaned popcorn machine was soiled with grease.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
29
|
|
Site:
Bar-Sirens
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Violation:
A red liquid identified as fruit punch was on the handwash station, including on the edge, behind the faucet, and in the basin. The area was cleaned immediately.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
08
|
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Site:
Potable Water-Garbage Room
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Violation:
During a recent painting of this area, all of identification for the potable water lines for the eyewash and handwash stations was removed or painted over.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
34
|
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Site:
Galley-Deli
|
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Violation:
The drain line for the utility sink did not have an air break. The end of the drain line was secured with duct tape to the deck drain pipe. In addition, the drain line was leaking where is joined with the bottom of the sink. Both were corrected immediately.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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