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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log & Food/Beverage Questionnaire
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Violation:
These forms did not follow sections 4.1.2.1.3 and 4.1.2.2.1 of the 2018 VSP Operations Manual.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP. Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The underlying illness column of the AGE log was not always completed with information about underlying illnesses.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
08
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Site:
Potable Water-Haven Deck 19 / Fire Zone 1
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Violation:
No backflow prevention device was identified for the shower hose that was long enough to reach the deck. Staff installed one after the finding.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities.
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Item No.:
08
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Site:
Provisions-Deck 3
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Violation:
The atmospheric vacuum breaker for the hose connection below the hand washing sink was corroded and in disrepair. This sink was located to right of the fish thawing door D-03-5-008. Corrections started immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Margaritaville
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Violation:
There was not a full air gap at the bottom of the vent of the backflow preventer for the automatic hood washing machine.
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Recommendation:
Provide an air gap for the atmospheric vent of all backflow prevention devices. Ensure a mechanical backflow prevention device has an atmospheric vent.
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Item No.:
08
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Site:
Galley-Cagney's
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Violation:
There was not a sufficient air gap below the vent of the backflow prevention device of the automatic hood washing system.
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Recommendation:
Provide an air gap for the atmospheric vent of all backflow prevention devices. Ensure a mechanical backflow prevention device has an atmospheric vent.
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Item No.:
10
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Site:
Housekeeping-Private Cabin Whirlpool Spa Cleaning
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Violation:
The private cabin whirlpool spa cleaning and disinfection log identified the ship's fourteen private cabin whirlpool spas were cleaned and disinfected on 20 April 2018. The subsequent record identified these fourteen private cabin whirlpool spas were cleaned and disinfected on 29 April 2018 - nine days later.
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Recommendation:
Clean and disinfect individual hydrotherapy pools, including associated recirculation systems, between customers. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
10
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Site:
Recreational Water Facilities-Shock Halogenation of Interactive RWFs
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Violation:
Staff was not shock halogenating the five slides and the waterfall feature. These facilities are interactive RWFs that have temperature control devices with set points of 32.5C and can also be heated by the sun/exterior temperature. The RWFs produce mist mainly when the bather ends the slide ride and when the waterfall water breaks the water surface.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing. Ensure heated activity pools, including interactive RWFs, that have features that break the water surface of the RWF or create a mist are shock halogenated as described. This includes activity pools and interactive RWFs that can be heated by the sun and/or exterior temperature.
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Item No.:
12
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Site:
Galley-La Cucina Show Galley
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Violation:
A crew member was observed lifting a trash can lid, placing items inside the waste bin, and then resuming the activity of cutting eggplant with a deli slicer. The crew member touched the equipment but not the eggplant.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross- contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands. Ensure food employees wash their hands.
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Item No.:
13
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Site:
Galley-La Cucina Show Galley
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Violation:
A crew member was observed lifting a trash can lid, placing items inside the waste bin, and then resuming the activity of cutting eggplant with a deli slicer. The crew member touched the equipment but not the eggplant.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (4) Food employees are effectively cleaning their hands; (12) Employees are properly trained in food safety as it relates to their assigned duties.
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Item No.:
16
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Site:
Galley-Food Republic
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Violation:
Braised lamb was cooked and cooled on 9 Aug. Lamb dumplings, which used that braised lamb, were created and cooled on 11 Aug. The label on the dumplings had a production date of 11 Aug and a discard dated of 17 Aug. The food was stored in the upright refrigerator.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
16
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Site:
Galley-O'Sheehan's
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Violation:
A crew member was actively working in an area using flour to dust chicken wings. The bowl containing chicken was labeled with a time control sticker, but the bowl containing flour along with chicken debris was not labeled. The items were stored on a counter top and the area was open for greater than 4 hours of service.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentinally hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
16
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Site:
Galley-O'Sheehan's
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Violation:
An open container of pre-made thousand island dressing was stored on Time Control Counter 2 but did not have a time control label. Other items on the counter had a time control label. The dressing was measured <41F at the time of inspection. Crew stated that the dressing was not potentially hazardous, but could not provide documentation. Additionally, an unopened container of sour cream was in the cold well, but did not have a time control label. Crew noted that the product was not potentially hazardous due to the acid but did not have documentation.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentinally hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
17
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Site:
Buffet-Deck 5
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Violation:
The time control plan identified a discard time of 13:00 for the container of milk inside the cappuccino machine. The actual container of milk inside the cappuccino machine was labeled with identified with a discard sticker of 12:30. Staff stated there was confusion between the time control plan for the cappuccino machine and the time control for the crew buffet.
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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 and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, esnure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
18
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Site:
Preparation Room-Deck 3 - Meat
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Violation:
One hotel pan of pork tenderloins wrapped in plastic was stored on a rack above two hotel pans of beef steak tenderloins wrapped in plastic. Staff identified these beef steak tenderloins were cooked-to-order. Corrections started immediately.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Buffet-Garden Cafe
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Violation:
The hand-contact portion of two sets of tongs were laying directly in contact with pastries. A crew member was seen placing one of the trays out for service with the tongs in contact with the pastries. At another area of the service line, the hand-contact portion of tong were pushed by a crew member so that it was over bacon in a manner that would be difficult to use the tongs without contacting the bacon.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized). 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. 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. Ensure that if there is self service of scooped frozen dessert, service is out of shallow pans no deeper than 4 inches (100 millimeters) and no longer than 12 inches (300 millimeters). Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Buffet-Deck 5
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Violation:
A tray of cheesecake and a tray of Neapolitan desserts were out-for-service at the crew self-service buffet without food-dispensing utensils. Corrections started immediately.
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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.:
19
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Site:
Bar-O'Sheehan's
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Violation:
Upon entering the bar area, the counter ice bin was open. No one was actively working with the ice bin and passengers were at the bar.
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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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Other-Haven Pool
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Violation:
Jars of gummy bears and M&Ms, along with serving utensils and cups, were being placed out for service by the pool, but there was no hard, smooth, and easily cleanable deckhead above. Crew reported that during the service time, the items would be served to guests by the crew; however, another manager of the area told another inspector that the area was self-service. There was no passenger handwash station and there was no sneeze guard. The lids to the containers were not self-closing.
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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. Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches). Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Galley-Moderno Bar Locker B-08-6-005
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Violation:
A bottle of syrup was stored under a shelf on the deck which was soiled with greater than a day's accumulation of debris.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
21
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Site:
Galley-Food Republic
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Violation:
The profile strip around the bottom of the grease chute of the flat/grooved grill was loose, which created a difficult to clean area. The area was maintained clean.
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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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Teppanyaki Grills 3 & 4
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Violation:
The base of at least one leg at grill 3 and one at grill 4 were soiled with debris. The grills were counter-mounted. The design of the legs created gaps, seams, and right angles that were difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-O'Sheehan's
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Violation:
Two wash nozzles in the in-use dual-rack hood-type warewash machine were soiled with debris.
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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. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 6 - Dishwash Station
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Violation:
The aft, conveyor-type dishwashing machine had a steady leak of water from the bottom of the machine underneath the exit for clean dishes. Water was pooled on the deck below this leak.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 6 - Potwash Station
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Violation:
A steady stream of water was leaking from the middle of the wash compartment of the conveyor-type potwash machine. Water was pooled on the deck below this leak.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 6 - Potwash Station
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Violation:
The right final rinse spray nozzle was blocked, which created an ineffective fan-like, spray pattern. Corrections started immediately.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 6 - Dishwash Station
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Violation:
The forward, conveyor-type dishwashing machine had a steady stream of water leaking from the front of the wash compartment. Water was pooled on the deck below this leak.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
26
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Site:
Buffet-Garden Cafe
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Violation:
The plastic cover around the three ice dispensers had soil on the food-splash surfaces.
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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:
Galley-Garden Cafe
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Violation:
There was red food debris on the edge of the ice bin.
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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:
Galley-Margaritaville
|
|
Violation:
A small amount of pink/brown debris was noted at the base of the ice scoop handle. It was immediately cleaned.
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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-Cagney's
|
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Violation:
The technical space for the backflow prevention device of the automatic hood washing system was excessively soiled with soap and dust. A crew member immediately began cleaning the area.
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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.:
27
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Site:
Galley-Deck 6 - Cold Pantry
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Violation:
The top of the cabinet labeled 'CLEANING SUPPLIES' was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a gray residue. Corrections started immediately.
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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.:
27
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Site:
Galley-Deck 6 - Hot Preparation
|
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Violation:
Two dishes stored inverted, inside the plate warmer were soiled with an orange residue on the nonfood-contact surface of the plate. The food-contact surfaces of the dishes stacked adjacent to these soiled dishes were not soiled. Corrections started immediately.
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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.:
27
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Site:
Galley-Deck 5 - Bakery
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Violation:
The top of the knife locker was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a gray residue.
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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.:
27
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Site:
Galley-Deck 5 - Bakery
|
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Violation:
The top of the mechanical box for room 562, to the left of D-05-6-005, was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a light brown residue.
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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.:
27
|
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Site:
Galley-Deck 5 - Bakery
|
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Violation:
The top of the cabinet labeled 'Sodium Hydroxide' was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a black and gray residue.
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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.:
27
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Site:
Preparation Room-Deck 3 - Meat
|
|
Violation:
The top of the knife locker was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a black residue. Corrections started immediately.
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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.:
27
|
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Site:
Galley-Teppanyaki Grills 3 & 4
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Violation:
The base of at least one leg at grill 3 and one at grill 4 were soiled with debris. The grills were counter-mounted. The design of the legs created gaps, seams, and right angles that were difficult to clean.
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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.:
28
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Site:
Galley-Moderno Bar Locker B-08-6-005
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Violation:
A juice container was wet and had a cover so that the container could not dry. It was removed for cleaning.
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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.:
28
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Site:
Galley-Bake Shop Locker B 8-5-013
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Violation:
Three bags containing ice cream spoons were stored on the deck. Crew reported they must have fallen when the ship moved. The items were discarded.
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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; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
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Site:
Galley-La Cucina Show Galley
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Violation:
A crew member was observed lifting a trash can lid, placing items inside the waste bin, and then resuming the activity of cutting eggplant with a deli slicer. The crew member touched the equipment but not the eggplant.
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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.:
28
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Site:
Galley-Deck 5 - Hot Buffet Line
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Violation:
Three plates, stored inverted and out-for-service at the third buffet island, had visible moisture on the food-contact surfaces. Passengers were present at the buffet. Corrections started immediately.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Buffet-Deck 5
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Violation:
One plate, stored inverted and out-for-service at the first buffet island, had visible moisture on the food-contact surface. Passengers were present at the buffet. Corrections started immediately.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
30
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Site:
Other-Haven Pool
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Violation:
Jars of gummy bears and M&Ms, along with serving utensils and cups, were being placed out for service by the pool, but there was no hard, smooth, and easily cleanable deckhead above. Crew reported that during the service time, the items would be served to guests by the crew; however, another manager of the area told another inspector that the area was self-service. There was no passenger handwash station and there was no sneeze guard. The lids to the containers were not self-closing.
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Recommendation:
Provide one obvious handwashing station per 100-passenger seating or fraction thereof. Distribute stations equally between the major passenger entry points to the buffet area and ensure they are separate from a toilet room. Provide at least one handwashing station at the passenger entrance of each self-service station outside of the main buffet.
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Item No.:
33
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Site:
Preparation Room-Deck 3 - Vegetable
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Violation:
The tile to right of the handwashing sink was cracked and in disrepair. The grout surrounding this tile was recessed and in poor condition. Water was pooled inside this recessed grout.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.:
33
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Site:
Galley-Garden Cafe
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Violation:
There was excessive standing water between the ice machine and the bulkhead.
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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.:
33
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Site:
Galley-Deck 6 - Freezer D-06-6-005
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Violation:
A thin layer of ice was observed on the deckhead and shelving units inside freezer D-06-06-005. Ice accumulation was visible on numerous tops of hotel pans and on the outside of plastic wrapped boxes of Matzoh balls.
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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.:
33
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Site:
Galley-Moderno Bar Locker B-08-6-005
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Violation:
The deck was soiled with greater than a day's accumulation of debris. The bottom of the lowest shelf was only 5 inches off the deck. The food and equipment was greater than 6 inches off the deck. Due to the size and shape of the locker, this made the deck difficult to clean.
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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.:
33
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Site:
Other-Deck 17 Bar Locker
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Violation:
The deck under the shelving units was soiled with greater than a day's accumulation of debris around the legs close to the bulkhead. The previous report noted that the deck was excessively soiled. During the current inspection, most of the deck under the shelving unit was clean, except in hard to reach areas near the legs. The bottom of the shelf was 5 inches off the deck which made cleaning difficult.
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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.:
33
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Site:
Other-Haven Pool
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Violation:
Jars of gummy bears and M&Ms, along with serving utensils and cups, were being placed out for service by the pool, but there was no hard, smooth, and easily cleanable deckhead above. Crew reported that during the service time, the items would be served to guests by the crew; however, another manager of the area told another inspector that the area was self-service. There was no passenger handwash station and there was no sneeze guard. The lids to the containers were not self-closing.
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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 bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable.
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Item No.:
35
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Site:
Galley-Haven Warewash
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Violation:
There was excessive soiled water which had pooled on the deck. Crew reported it was likely the accumulation of splash from the warewash drain line.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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Site:
Galley-Deck 6 - Potwash Station
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Violation:
A steady stream of water was leaking from the middle of the wash compartment of the conveyor-type potwash machine. Water was pooled on the deck below this leak.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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Site:
Galley-Deck 6 - Dishwash Station
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Violation:
The forward, conveyor-type dishwashing machine had a steady stream of water leaking from the front of the wash compartment. Water was pooled on the deck below this leak.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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Site:
Galley-Deck 6 - Dishwash Station
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Violation:
The aft, conveyor-type dishwashing machine had a steady leak of water from the bottom of the machine underneath the exit for clean dishes. Water was pooled on the deck below this leak.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
37
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Site:
Galley-Garden Cafe Dishwash
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Violation:
Excessive condensation accumulated on the deckhead over the clean end of the flight-type conveyor dishwash machine adjacent to the bulkhead. The machine was in use with plates, but no plates were impacted.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
38
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Site:
Provisions-Deck 3 - Cleaning Materials Room
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Violation:
A recently-used mop was stored facing-down, which did not allow the mop appropriately air dry. This mop was stored inside the utility sink in D-03-5-16. Corrections started immediately.
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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.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
Not all rat guards were closed around the mooring lines and some were rather close to the ship.
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Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer?s specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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Item No.:
42
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Site:
Children Area-3-5 Year Old Toilets
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Violation:
There is a diaper waste bin and some supplies to change diapers in these toilet rooms; however, there is no sign to advise handwahsing after each diaper change. There is a separate diaper change area that includes a changing table, but crew noted that some 3-5 year olds need diaper changes that are not at the diaper change table.
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Recommendation:
Post signs in the diaper changing area advising handwashing after each diaper change.
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