|
|
|
Item No.:
06
|
|
Site:
Potable Water-Bunker Analyzer
|
|
Violation:
The analyzer at the right bunker station was reading a chlorine value of 2. 24 ppm during active bunkering. The inspector had a chlorine test result of 2.97 ppm and the crew member had a result of 3.00 ppm. Staff stated that the analyzer was malfunctioning and could not be calibrated during the inspection. This is a new requirement of the 2018 VSP Operations Manual.
|
|
Recommendation:
Calibrate at the beginning of bunkering or production, and each time bunkering or production is restarted, when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart or logbook. Ensure the free residual halogen and pH measured by the halogen/ pH analyzer are accurate to within 0.2 mg/L (ppm) of the free residual halogen and 0.2 of the PH as measured by the manual test.
|
|
|
Item No.:
06
|
|
Site:
Medical-Microbiologic Sample Procedure
|
|
Violation:
Staff stated that the heating unit for the microbiologic testing, had a 'ramp-up' period before the unit reaches the designated temperature of 35C. According to the manufacturer, the sample needs to be held at 35C for a 24-hour time frame. With this 'ramp-up' period, the 24-hour time period was not met. According to staff, the water sample was typically placed in the heating unit during the 'ramp-up' period before the incubator reached 35C.
|
|
Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers' specifications.
|
|
|
Item No.:
08
|
|
Site:
Medical-Ward #2 and #4
|
|
Violation:
The backflow prevention devices for the showers in ward 2 and 4 were corroded. No dripping was observed during the inspection.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Evaporator Aft Production Dosing Station
|
|
Violation:
The first two stripe markings on the potable water line after the chlorine injection point were blue/gray/blue.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunker Hose Lockers
|
|
Violation:
This sign posted on all four bunker hose lockers only stated 'POTABLE WATER HOSE STORAGE ONLY.'
|
|
Recommendation:
Label potable water hose lockers "POTABLE WATER HOSE AND FITTING STORAGE" in letters at least 13 millimeters (0.5 inch) high.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 3 Vegetable Station
|
|
Violation:
The backflow prevention device for the combination oven was corroded and dripping water consistently during the inspection. Remediation began immediately.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 3 Beverage Station
|
|
Violation:
The undercounter backflow prevention device for the hot water dispenser, located next to the knife locker, was heavily corroded and installed with the vent upright.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
The backflow prevention device for the water supply hose to the dough machine was heavily corroded and constantly dripping water during the inspection. Remediation began immediately.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 4 Coffee Station
|
|
Violation:
The backflow prevention device for the hot water dispenser was dripping water consistently. Additionally, the vent for the device was upright and not positioned properly.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 4 Beverage Station
|
|
Violation:
The backflow prevention device for the juice machine was heavily corroded and constantly dripping water. Additionally, the vent for the device was positioned upright and not properly installed. Remediation began immediately.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Slides
|
|
Violation:
The two slide RWF only had one data logger sample point on the combined return line from the bottom of each slide run-out. Each slide had its own water supply line that came from a combined compensation tank. Each line goes through its own filtration and chemical dosing and supplies the top of the each slide, respectively. The water at the bottom of each slide drains into the same combined compensation tank.
|
|
Recommendation:
Install chart recorders or electronic data loggers with certified data security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children's pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF. Ensure that manual samples from the RWF tub are compared to the analyzer samples in the pump room to assess potential water quality differences in the RWF.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Pool 2
|
|
Violation:
Pool 2 was a combined wading pool and swimming pool but had a stainless steel divider. However, water was able to freely flow through the divider. The wading pool side of the facility had its own entrance and pool safety sign as did the swimming pool side of the facility. This combined RWF had a turnover rate of 3.8 hours. VSP received a plan from the corporate office to remove the stainless steel divider by 31 December 2018.
|
|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool. For facilities that meet the definition of more than one type of RWF, the more protective turnover rate applies.
|
|
|
Item No.:
19
|
|
Site:
Bar-Solarium Temporary Bar
|
|
Violation:
Four juice jugs with large openings and a container of slice limes were stored on the side table of the temporary bar with no lid or other protection. There was no deckhead above this table. The sliced limes were moved to the Solarium Bar and the covers were placed on the juice jugs.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 3 Pantry
|
|
Violation:
In the cold store #1, condensation was pooled on a plastic container lid. The lid was closed and no food was impacted during the inspection. Remediation began immediately.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Vegetable Preparation Room
|
|
Violation:
Outside the vegetable preparation room, twenty-used, soiled, collapsed potato boxes were stored on four boxes of fresh, bagged, assorted herbs. Additionally, six boxes of fresh potatoes on a cart, were resting against the used, soiled boxes. Remediation began immediately. No food was visibly impacted nor discarded.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 11 Windjammer Jade Entrance - Starboard
|
|
Violation:
The plastic container storing lentils removed from the original package was not identified with the common name. Corrections started immediately.
|
|
Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 11 Windjammer Dry Storage
|
|
Violation:
The metal container storing flour removed from the original package was not identified with the common name. Corrections started immediately.
|
|
Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
|
|
|
Item No.:
20
|
|
Site:
Other-Engine Control Room
|
|
Violation:
The coffee machine inside the engine control room had two slotted fasteners on either side of the dispenser nozzle in the food-splash zone. This was written on the previous inspection report.
|
|
Recommendation:
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:
Other-Engine Control Room
|
|
Violation:
The coffee machine was not raised 100 mm (4-inches) above the countertop to facilitate cleaning.
|
|
Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 11 Windjammer Jade
|
|
Violation:
The white bucket containing sanitizing solution was cloudy. A rag used for wiping was stored inside the solution. Corrections started immediately.
|
|
Recommendation:
Ensure the sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 11 Windjammer Scullery
|
|
Violation:
The sanitizing solution inside the final rinse compartment of the three-compartment sink was cloudy and tinted brown. A greasy sheen was present on the top surface of the solution. Corrections started immediately.
|
|
Recommendation:
Ensure the sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 12 Johnny Rockets
|
|
Violation:
A steady water drip was present from the dirty end of the rack-type dishwashing machine. Water was pooled on the deck beneath this drip. Corrections started immediately.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 12 Johnny Rockets
|
|
Violation:
The spray nozzles along the final rinse arm of the rack-type dishwashing machine were unable to produce an effective fan-like pattern. The second spray nozzle from the left of the machine was missing, causing water to gush out in a thick, straight spray. Additionally, the left-most spray nozzle was not function properly and sprayed water straight down. Corrections started immediately.
|
|
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.
|
|
|
Item No.:
25
|
|
Site:
Galley-Deck 11 Windjammer Jade
|
|
Violation:
The white bucket containing sanitizing solution was cloudy. A rag used for wiping was stored inside the solution. Corrections started immediately.
|
|
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.:
26
|
|
Site:
Galley-Deck 11 Windjammer
|
|
Violation:
The top surface of the inside of the pizza conveyor oven was soiled with food debris and brown residue. The conveyor used to move food items through this oven was directly below this debris. This area was recently cleaned. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 11 Windjammer Ice Station Portside
|
|
Violation:
The deflecting panel of the ice machine was covered in a brown, mold-like substance along the right side. This mold-like substance was present on splash-zone of the panel and the ice cuber. The inspector rubbed an alcohol wipe over this substance, and the swab became soiled with brown debris. Staff stated this machine was out-of-service; however, there was no sign identifying the machine out-of-service and the ice scoop was present inside the machine. Corrections started immediately.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 11 Windjammer Scullery
|
|
Violation:
Five large previously-cleaned serving glasses used for shrimp cocktail were soiled with a white film. The inspector rubbed an alcohol wipe over the surfaces of each serving glass, and the wipe became soiled with an orange and brown residue. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 11 Windjammer Portside Jade
|
|
Violation:
Two bowls, stored inverted and out-for-service, had visible pieces of food debris on the food-contact surface. Additionally, moisture was visible on the food-contact surface. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 11 Windjammer Scullery
|
|
Violation:
Three, previously cleaned bowls were soiled with pieces off brown food residue on the food-contact surface. This bowls were stored inverted on the drying rack.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 14 Diamond Lounge
|
|
Violation:
One coffee mug, stored inverted and out for service next to the coffee machine, was soiled with pieces of black and brown debris on the beverage-contact surface. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-Engine Control Room
|
|
Violation:
The two slotted fasteners on either side of the dispenser nozzle of the coffee machine in the engine control room were heavily soiled with more than a day's worth of coffee residue. This was written on the previous inspection report. In addition, the surface area around the dispenser nozzles were heavily soiled with more than a day's worth of coffee residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 Ice Machine Area
|
|
Violation:
The forward ice machine was soiled with a small amount of brown and pick debris inside the ice sensor unit. The unit was cleaned immediately. The machine was not taken out of service during the inspection.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 Ice Machine Area
|
|
Violation:
The aft ice machine was soiled with a small amount of brown and pick debris inside the ice sensor unit, on the water dispenser unit, and on the gasket surrounding the evaporator. The machine was taken out of service during the inspection. The unit was cleaned immediately.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 4
|
|
Violation:
The aft ice machine was heavily soiled with brown and pink debris on the water dispenser arm and the ice cuber thickness sensor. An alcohol pad was used to remove the debris. The machine was closed and remediation began immediately.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 Ice Machines
|
|
Violation:
The forward ice machine had a small amount of debris inside the ice cuber sensor. An alcohol pad was used to remove the debris. Remediation began immediately. The machine remained in service.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 Ice Machines
|
|
Violation:
The aft, middle ice machine was heavily soiled with pink and brown debris on the water dispenser arm, the ice cuber unit, and on the water tray. An alcohol pad was used to remove the debris. The machine was closed and remediation began immediately
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Deck 14
|
|
Violation:
The deflecting panel of the ice machine was covered in a brown, mold-like substance on the corner. Additionally, spots of a pink, mold-like substance were present over the entire surface of this panel on the splash-zone with the ice cuber. The inspector rubbed an alcohol wipe over this substance, and the swab became soiled with brown and pink debris. There was ice present in the bin.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 Starboard Side Hot Area
|
|
Violation:
A heavy amount of condensation was resting on the back bulkhead and on the under shelf above the bain marie station. No food was present at the time of the inspection. Remediation began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4 Coffee Station
|
|
Violation:
Water from the hot water dispenser unit was dripping from the bottom of the unit onto the counter top and pooling on the deck below. Remediation began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Other-Engine Control Room
|
|
Violation:
The countertop under the coffee machine was soiled with coffee debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 Pantry
|
|
Violation:
In the cold store #1, condensation was pooled on a plastic container lid. The lid was closed and no food was impacted during the inspection. Remediation began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 Pantry
|
|
Violation:
In the vegetable cold room #1, an excess amount of water was on the evaporator face-plate and on the deckhead surrounding the unit. No dripping was noticed and no food was impacted. Remediation began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 14 Diamond Lounge
|
|
Violation:
The bottom of the cabinet storing the waste receptacle for cans was soiled with a sticky, pink residue. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled pink. Additionally, the sticky pink residue was present on the deck in this cabinet. This area was recently cleaned and not in service.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Children Area-Deck 12 Adventure Ocean - Infant Area
|
|
Violation:
The bottom shelf of the cabinet used to stored bottle water for infants was excessively soiled with numerous pieces of brown residue. These pieces of residue were affixed to the bottom shelf. No bottles of water were stored on this shelf; however, approximately 24 bottles of water were present on the two shelves above.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 11 Windjammer Scullery
|
|
Violation:
The top of the locker labeled 'Cleaning Materials Only' was soiled and sticky to touch. The inspector rubbed an alcohol wipe over the surface, and the wipe became soiled with dust and a black residue. Also, the inside of the locker labeled 'Cleaning Materials Only' was heavily oxidized. An excessive amount of orange and brown oxidation was visible along the edges and surrounding the profile strips on the top of the locker. Cleaning supplies were stored inside this locker.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 4 Pantry
|
|
Violation:
Approximately 100 previously cleaned shrimp bowls were stored upright on a preparation counter. The area was not in service at the time of the inspection. Staff stated they were there from the night before. Additionally, 20 bowls were stored wet nested.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 11 Windjammer Scullery
|
|
Violation:
The handwashing sink on the dirty end of the scullery was blocked by a black trolley containing three plastic bins of soiled utensils, coffee glasses, and plates. Additionally, three plastic garbage bags full of food debris were stored on other sides of the black trolley. Half of these bags full of food debris were directly underneath the handwashing sink. This area was in operation during the inspection. Corrections started immediately.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 11 Windjammer Scullery
|
|
Violation:
The three faucet handwashing sink had an excessive amount coffee grounds to the left of the middle faucet. Additionally, ten splashes of milk residue were present to the right of the middle faucet. When the inspector entered the area, a trolley containing three, plastic bins storing soiled utensils, coffee glasses, and plates was blocking this handwashing sink.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Pantry-Deck 14
|
|
Violation:
The handwashing sink near the entrance to the pantry was unable to provide water at an appropriate temperature through the mixing valve. The inspector ran the hot water for a period of over four minutes, and the temperature stabilized at 78F. The inspector utilized a needle tip-thermometer to record the temperature. The area was not in service and no staff were present. There were no additional handwashing sinks inside this pantry. Corrections started immediately.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 14 Diamond Lounge
|
|
Violation:
The deck in front of the cabinet storing the waste receptacle for cans was soiled with a sticky, pink residue. This area was recently cleaned and not in service.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Deck 14
|
|
Violation:
The top of the bulkhead mounted electrical box for the pulper was dusty to touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a brown and gray debris. Corrections started immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 12 Johnny Rockets
|
|
Violation:
The junction between the deck and equipment, located along the employee service line for the show galley, was not coved. The deck and the bulkhead below the equipment met at a ninety-degree angle.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 11 Windjammer
|
|
Violation:
Numerous bulkhead/deck, equipment/deck, and cabinet/deck junctures throughout the Windjammer buffet did not have coving. Areas included the employee side of the starboard Jade buffet line and the bulkhead/deck junction underneath the frying and grill equipment of the center omelet station.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 11 Windjammer Jade Starboard Entrance
|
|
Violation:
The grouting between the deck and the bulkhead directly next to the entrance of the galley was in disrepair, with numerous pieces of grout missing.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 11 Windjammer Ice Station Portside
|
|
Violation:
The bulkhead mounted electrical box for the ice machine was sticky to touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with an orange residue. Corrections started immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 11 Windjammer Jade
|
|
Violation:
The top of the bulkhead mounted carbon monoxide sensor was greasy to touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled dark black. Corrections started immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 11 Windjammer Jade
|
|
Violation:
The top of the knife locker was soiled to touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled orange. Additionally, this surface was difficult to clean. A light fixture was located approximately four inches above the front of this locker.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 11 Windjammer Cold Room FD # 11.7.15
|
|
Violation:
The speaker attached to the bulkhead was dusty to touch and sight. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled dust.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 11 Windjammer
|
|
Violation:
The top of the bulkhead-mounted knife locker was soiled to touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with an orange residue. Corrections started immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 Coffee Station
|
|
Violation:
Water from the hot water dispenser unit was dripping from the bottom of the unit onto the counter top and pooling on the deck below. Remediation began immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 Dishwashing Machine Area
|
|
Violation:
At the dishwashing machine area, a heavy amount of condensation was on the deckhead above the machine, inside the hood canopy. Water droplets were formed on the deckhead above the machine on both the dirty and clean sides. No water was seen dripping onto clean utensil surfaces. The inspector talked to staff about increasing the ventilation in the area.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
In cold store 3800-1, a heavy amount of condensation was noticed on the deckhead around cooling unit. No dripping was noticed during the inspection. No food was impacted.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Pantry
|
|
Violation:
In the vegetable cold room #1, an excess amount of water was on the evaporator face-plate of the condenser and on the deckhead surrounding the unit. No dripping was noticed and no food was impacted. Remediation began immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Dishwashing Area
|
|
Violation:
An excess amount of condensation was exiting for the conveyor-type dishwashing machine on the dirty side. The condensation was collecting on the bulkhead above. The dishwashing machine was in use at the time of the inspection. Remediation began immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Pantry
|
|
Violation:
There were two holes in the bulkhead next to the chopper machine making the area difficult to clean. Remediation began immediately.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Pantry
|
|
Violation:
The technical hatch above the vegetable cold room did not seal tightly to the deckhead making the area difficult to clean. The deckhead was soiled around this gap. Remediation began immediately.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Bar-Temporary Bars
|
|
Violation:
The deckheads above the four temporary bars set-up on the main pool deck area and the one temporary bar set-up by the starboard whirlpool spa in the Solarium were either missing or not easily cleanable. The two temporary bars at the forward end of the pool deck each had two umbrellas installed to serve as the deckhead. However, these umbrellas did not protect the entire bar area and they were constructed of a canvass material that was not easily cleanable. The two temporary bars of the port and starboard side of the main pool deck were under a deckhead, but the hard deckhead was covered by a canvass material that was not easily cleanable. More than half of the temporary bar set-up in the Solarium was not under any deckhead. These temporary bars were set-up due to the increased liquor demand from a charter cruise that was starting on the day of the inspection. All four of these bars only served can/bottle beer and simple mixed drinks.
|
|
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.:
33
|
|
Site:
Galley-Deck 11 Jamie's Italian
|
|
Violation:
The junction between the deck and preparation counter, located along the employee service line for the show galley, was not coved. The deck and the bulkhead below the equipment met at a ninety-degree angle.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 11 Chops Grille
|
|
Violation:
The junction between the deck and preparation counter, located along the employee service line for the show galley, was not coved. The deck and the bulkhead below the equipment met at a ninety-degree angle.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 11 Jamie's Italian Entrance
|
|
Violation:
When staff ran the water for the handwashing sink, located near the entrance to the galley, water began spewing out of the bottom of the drain pipe. Water was observed pooling on the deck from this leak.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 4 Coffee Station
|
|
Violation:
Water from the hot water dispenser unit was dripping from the bottom of the unit onto the counter top and pooling on the deck below. Remediation began immediately.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 12 Johnny Rockets
|
|
Violation:
A steady drip was present from the dirty end of the rack-type dishwashing machine. Water was pooled on the deck beneath this drip. Corrections started immediately.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 11 Jamie's Italian Entrance
|
|
Violation:
When staff ran the water for the handwashing sink, located near the entrance to the galley, water began spewing out of the bottom of the drain pipe. Water was observed pooling on the deck from this leak.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 5 Dishwashing Machine Area
|
|
Violation:
At the dishwashing machine area, a heavy amount of condensation was on the deckhead above the machine, inside the hood. Water droplets were formed on the deckhead above the machine on both the dirty and clean sides. No water was seen dripping onto clean utensil surfaces. The inspector talked to staff about increasing the ventilation in the area.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 3 Dishwashing Area
|
|
Violation:
An excess amount of condensation was exiting for the conveyor-type dishwashing machine on the dirty side. The condensation was collecting on the bulkhead above. The dishwashing machine was in use at the time of the inspection. Remediation began immediately.
|
|
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.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 11 Jamie's Italian Entrance
|
|
Violation:
The locker used to store cleaning materials was not labeled 'CLEANING MATERIALS ONLY.' This locker was located next to the entrance of the galley.
|
|
Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
|
|
|
Item No.:
42
|
|
Site:
Children Area-Deck 12 Adventure Ocean - Aquanauts Area (3 to 5 Year Old)
|
|
Violation:
The gaps between the blue cushions and the bulkhead, located on the circular couch, were visibly soiled with dust and debris. The inspector removed the cushions from the couch, and observed the edges of the cushions were excessively soiled. Once the cushion was removed, debris and glitter were observed on the wood panel below the cushion. The inspector observed dust and debris on along the edge and underneath the two middle cushions.
|
|
Recommendation:
Ensure the cushions and the gaps between them are maintained clean.
|
|