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Item No.:
33
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|
Site:
Galley-Deck 5 Dishwashing Area
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|
Violation:
Faulty door seals on the flight-type dishwashing machine allowed an excessive amount of condensation to escape from within the flight-type dishwashing machine and accumulate on the deckhead inside and outside of the hood-area. No water was observed dripping at the time of the inspection. Remediation began immediately.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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|
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Item No.:
38
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|
Site:
Room Service-Deck 8 Bell Box
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|
Violation:
The food zone of the microwave oven was soiled with a brown material. Staff stated they do not use this oven anymore.
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|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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|
Site:
Room Service-Deck 8 Bell Box
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|
Violation:
The braising pan was out-of-order. Staff stated they did not use it for service, but instead, used the parts for another unit.
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|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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|
|
Item No.:
28
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|
Site:
Dining Room-Deck 5 Main Dining Room
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|
Violation:
At the aft central waiter station, a rack of approximately 30 previously cleaned water glasses were stored wet and in the clean storage area. Staff stated the glasses are used directly for service. The area was not in service at the time of the inspection. Remediation began immediately.
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|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air-drying, and covered or inverted. 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:
Dining Room-Deck 5 Main Dining Room
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|
Violation:
At the aft portside waiter station, a rack of approximately 25 previously cleaned water glasses were stored upright and unprotected. Remediation began immediately. The area was not in service at the time of the inspection.
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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.:
21
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|
Site:
Dining Room-Deck 5 Main Dining Room
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|
Violation:
The waiter stations throughout the dining room had undercounter storage doors that were chipped, dented, or missing, which made them difficult to keep clean. At the time of the inspection, these areas were clean to the sight and touch. Staff stated work orders were placed to repair the existing doors and replace the missing doors as well.
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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.:
28
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|
Site:
Dining Room-Deck 5 Main Dining Room
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|
Violation:
At the forward waiter station, five previously cleaned coffee carafes were stored with dripping water inside food-contact area. The area was not in service at the time of the inspection. Remediation began immediately.
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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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|
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Item No.:
22
|
|
Site:
Galley-Deck 5 Dishwashing Area
|
|
Violation:
Faulty door seals on the flight-type dishwashing machine allowed an excessive amount of condensation to escape from within the flight-type dishwashing machine and accumulate on the deckhead inside and outside of the hood-area. No water was observed dripping at the time of the inspection. Remediation began 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.:
27
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|
Site:
Galley-Deck 5 Buffet Area
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|
Violation:
An excessive amount of dust was resting on top of time control cold units A, B, C, and D. Cleaning began 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.:
21
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|
Site:
Galley-Deck 5 Buffet Area
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|
Violation:
There was a hole in top of time control cold unit A, which exposed the technical area making it difficult to clean the top of the unit.
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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.:
27
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|
Site:
Galley-Deck 5 Room Service Area
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|
Violation:
Multiple single-serve coffee pots had a glue-like sticky material on the bottom non-food-contact area creating an area difficult to clean, Staff stated these coffee pots have stickers on them when they were new. These stickers were washed off during the cleaning process leaving the glue behind. Remediation began 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
|
|
Site:
Galley-Deck 5 Restaurant Coffee Station
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|
Violation:
The undercounter backflow prevention device for the countertop coffee machine was excessively soiled and corroded. No dripping from the device was observed during the inspection. Remediation began 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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|
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Item No.:
27
|
|
Site:
Galley-Deck 5 Galley Entrance
|
|
Violation:
The backflow prevention device for the water fountain was excessively corroded and soiled. No dripping was observed during the inspection. Remediation began 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.:
33
|
|
Site:
Galley-Deck 5 Galley Area
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|
Violation:
Multiple phone boxes attached to the bulkheads had doors that would not shut and were soiled. Two of the boxes were over food preparation counters. No food was impacted and remediation began immediately.
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|
Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Staff Mess Dishwashing Area
|
|
Violation:
The flight-type dishwashing machine registered a final rinse temperatures between 155F - 162F at the plate surface after multiple attempts using a thermocouple device. Additionally, a 180F (82C) thermolabel was placed on the manifold. After several rinse cycles, the thermolabel did not turn black indicating 180F (82C), the manifolds minimum required temperature, had not been reached. During the manual testing, the dishwashing machines water temperature-measuring device registered an average maximum final rinse manifold temperature above 180F consistently. During the testing period, the wash tank-temperature ranged between 160F - 162F. Lastly, no spray pattern or rinse-curtain deficiencies were observed. Remediation began 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. Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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|
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Item No.:
24
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|
Site:
Galley-Deck 5 Staff Mess Dishwashing Area
|
|
Violation:
The flight-type dishwashing machine registered a final rinse temperatures between 155F - 162F at the plate surface after multiple attempts using a thermocouple device. Additionally, a 180F (82C) thermolabel was placed on the manifold. After several rinse cycles, the thermolabel did not turn black indicating 180F (82C), the manifolds minimum required temperature, had not been reached. During the manual testing, the dishwashing machines water temperature-measuring device registered an average maximum final rinse manifold temperature above 180F consistently. During the testing period, the wash tank-temperature ranged between 160F - 162F. Lastly, no spray pattern or rinse-curtain deficiencies were observed. Remediation began immediately.
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|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator. 7.5.3.1.1
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.
7.5.1.1.1
Ensure water temperature measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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|
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Item No.:
20
|
|
Site:
Galley-Deck 5 Staff Mess
|
|
Violation:
The ice machine adjacent to the dishwashing area had three small holes in the plastic housing around the ice cuber creating rough areas difficult to clean. The entire unit was clean to the sight and touch during the inspection. Remediation began immediately.
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|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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|
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Item No.:
27
|
|
Site:
Galley-Deck 5 Staff Mess
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|
Violation:
At the cold / bread counter, the top shelf had a more than a day's worth of accumulated dust. Remediation began immediately. The area was not in service at the time of the inspection. The area had been previously cleaned.
|
|
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.:
21
|
|
Site:
Galley-Deck 5 Staff Mess
|
|
Violation:
At the cold / bread counter, the upright toaster oven had an instrument panel faceplate that was pealing creating a surface difficult to keep clean, Remediation began immediately. The area was not in service at the time of the inspection. The area had been previously cleaned.
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|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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|
|
Item No.:
25
|
|
Site:
Galley-Deck 4 Pantry
|
|
Violation:
A sanitizing-cloth was left on a previously cleaned preparation counter in an area that was unattended. Staff stated they cleaned the area and left the rag on the countertop instead of returning it to the sanitizing bucket. Remediation began 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.
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|
|
Item No.:
34
|
|
Site:
Galley-Deck 4 Coffee Station
|
|
Violation:
The water supply line for the countertop coffee maker was leaking water that pooled on the undercounter shelf. Remediation began immediately.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4 Coffee Station
|
|
Violation:
The water supply line for the countertop coffee maker was leaking water that pooled on the undercounter shelf. 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.:
33
|
|
Site:
Galley-Deck 4 Coffee Station Area
|
|
Violation:
The deckhead above the ice machine adjacent to the coffee station had an access hatch that did not fit tight to the deckhead leaving a 1-inch gap exposing the plenum. Remediation began immediately.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 4 Coffee Station Area
|
|
Violation:
The backflow prevention device adjacent to the handwashing station was soiled and clogged with debris. Remediation began immediately.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 Coffee Station Area
|
|
Violation:
A coffee grinder that was not in use was stored on the countertop adjacent to the coffee machine. The grinder was soiled on the food and nonfood contact surfaces. The area was not in use at the time of the inspection. The machine was removed for proper cleaning and storage.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 Coffee Station Area
|
|
Violation:
A coffee grinder that was not in use was stored on the countertop adjacent to the coffee machine. The grinder was soiled on the food and nonfood-contact surfaces. The area was not in use at the time of the inspection. The machine was removed for proper cleaning and storage.
|
|
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 3 Coffee Station Area
|
|
Violation:
A coffee grinder that was not in use was stored on the countertop adjacent to the coffee machine. The grinder was soiled on the food and nonfood-contact surfaces. The area was not in use at the time of the inspection. The machine was removed for proper cleaning and storage.
|
|
Recommendation:
Conduct cleaning of equipment such as ice bins; beverage dispensing nozzles; and enclosed components of equipment such as ice makers, cooking oil storage tanks, and distribution lines, beverage dispensing lines, and syrup dispensing lines or tubes; and coffee bean grinders: (1) at a frequency specified by the manufacturer; or (2) in the absence of manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
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|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 Coffee Station Area
|
|
Violation:
Sealant was used to close two seams on the countertop coffee machine. This sealant was chipping and peeling on the nonfood-contact surface creating a difficult to clean surface. The sealant was clean to the sight and touch. Remediation began immediately.
|
|
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. Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 3 Dishwashing Area
|
|
Violation:
The flight-type dishwashing machine had an excess amount of condensation escaping from the pre-wash, wash, and final rinse doors causing a heavy buildup of condensation on the deckhead inside the hooded area. Staff stated the seals to the doors needed to be changed and the ventilation extraction system needed to be checked. No condensation was dripping to the time of the inspection. No clean utensils were impacted. Remediation began immediately.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 Dishwashing Area
|
|
Violation:
The flight-type dishwashing machine had an excess amount of condensation escaping from the pre-wash, wash, and final rinse doors causing a heavy buildup of condensation on the bulkhead and deckhead inside and outside of the hooded area. Staff stated that the seals to the doors needed to be changed and the ventilation extraction system needed to be checked. No clean utensils were impacted. Remediation began 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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 5 Provisions
|
|
Violation:
An excess amount of ice and condensation formed on the deckhead and bulkhead inside the portside cold storage unit. Active provisioning was going on during the inspection. A cleaning strategy was implemented during the inspection.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross Connection Control Program Testing Log
|
|
Violation:
The annual test, dated 20 February 2018, for the reduced pressure zone assembly backflow prevention device attached to the portside reverse osmosis unit was incorrectly filled out on the cross connection control program-testing log. The column for pressure differential on both sides of the valve was completed as 'N/A.' Staff stated this was a typo.
|
|
Recommendation:
Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room - Reverse Osmosis Unit Aft # 1
|
|
Violation:
The permeate water line leaving reverse osmosis unit aft # 1, directed towards the potable system, was not striped or painted in accordance with ISO 14726 (blue/gray/blue) at 5 meter (15 feet) intervals. The distance between where the permeate line exited the reverse osmosis unit and the first blue/gray/blue stripe was in excess of 5 meters (15 feet).
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room - Evaporator Starboard Side
|
|
Violation:
The air gap located beneath the reduced pressure zone assembly backflow prevention device for the brine discharge on the starboard side evaporator was not sufficient. A 1.5-inch metal pipe was attached to the bottom of the vent for this backflow prevention device, which directed the discharge water towards the bilge. The bottom opening of this pipe was blocked, which prohibited the formation of an air gap twice the diameter of the pipe. Corrections started immediately.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Fecal/Vomit Accident Plan
|
|
Violation:
The ship's fecal/vomit accident plan did not identify to maintain pH levels 7.5 or less at 77F (25C) or higher during super chlorination. This is a new requirement for the 2018 VSP Operations Manual.
|
|
Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.9 is available for review during inspections.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Swimming Pool # 4 Records
|
|
Violation:
On 27 November 2018, a fecal accident occurred at 15:20 inside swimming pool # 4. The ship's fecal/vomit accident plan identified the filter required replaced; however, the whirlpool/spa pool/interactive daily log did not identify the filter to be replaced. This log identified only sanitization of 100 ppm for 1 minute occurred. Staff stated the filter was replaced; however did not document this on the log. Staff spoke with corporate regarding this issue and stated future logs would identify when filter replacement occurred.
|
|
Recommendation:
Ensure a written or electronic record is made of all accidents involving fecal material or vomit. Ensure the record includes the name of the RWF, date and time of the accident, type of accident, response steps taken, and free residual halogen level and contact time reached during disinfection. For a fecal accident, ensure the record also includes whether the fecal material was formed or loose.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Baby Splash Zone Record Review
|
|
Violation:
The variance for the Baby Splash Zone stated the halogen and pH calibration was required prior to opening, and at least every three hours once opened. On 02 November 2018, a halogen and pH calibration test occurred at 06:03. This facility opened at 08:00. The time of the next documented calibration test was not listed. This field was left blank. The first calibration test with a documented time occurred at 13:25, a period of almost 5..5 hours after the opening of the facility. Staff stated the time of the calibration test was inadvertently left blank. A similar violation was noted on the previous inspection report of July 2018.
|
|
Recommendation:
Adhere to the varience as it pertains to the calibration time schedule. Prohibit children in diapers or who are not toilet trained from using any RWF that is not specifically designed and approved for use by children in diapers.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Solarium Swimming Pool Safety Equipment
|
|
Violation:
The floatation device's attached rope for the Solarium swimming pool was tied to the railing behind it. The distance between the tied floatation device and the edge of the swimming pool was approximately five meters. Corrections started immediately.
|
|
Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width. Ensure the rescue or shepherd's hook is long enough to touch the bottom center of the deepest portion of the RWF plus 2 feet (0.6 meters) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 2 feet (0.6 meters) distance from where the shepherd's hook crosses the fill line of the RWF.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Whirlpool Spa # 1 Safety Sign Bather Load
|
|
Violation:
Two different bather loads were posted on either side of the safety sign for whirlpool spa # 1. The portside of the safety sign identified a bather load of 16 people; while the starboard side of the safety sign identified a bather load of 18 people. The inspector went to the mechanical room and observed a flow meter rate of 18.75 gal/min, which calculated to a maximum bather load of 16.44 people. Corrections started immediately.
|
|
Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow. Ensure the rates of the from the meters is used to calculate bather loads.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Forward Rat Guard
|
|
Violation:
The rat guard attached to the forward mooring line was insufficient to prevent the entry of pests onto the vessel. Three metal plates were pieced together surrounding the end of mooring line, which created a large open space approximately four (4) inches by four (4) inches where the plates met. Additionally, these rat guards were approximately 1.5 feet from the edge of the pier.
|
|
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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Safety Signs - Whirlpool Spa # 2 and Current Pool Bather Loads
|
|
Violation:
The posted bather load of 18 people for whirlpool spa # 2 and the posted bather load of 53 people for the current pool exceeded the allowable bather load based on the flow rate. The inspector observed a flow meter rate of 18.5 gal/min for whirlpool spa # 2, which calculated to a maximum bather load of 16.22 people. Additionally, the inspector observed a flow meter rate of 54.5 gal/min, which calculated to maximum bather load of 47.8 people. Corrections started immediately.
|
|
Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow. Ensure the rates of the from the meters is used to calculate bather loads.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross Connection Control Program Log
|
|
Violation:
The two dual check valve with immediate atmospheric vent backflow prevention devices, located on the hot and cold potable water lines of the handwashing sink inside pump room # 1, were not listed on the ship's backflow prevention device log. Staff stated they would remove of these devices from the two potable water lines.
|
|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
16
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Site:
Galley-Caf Promenade
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|
Violation:
The time control plan was not followed. The plan indicated set-up and discard times for embarkation day of 5:00 am - 9:00 am and 10:30 am - 1:00 pm. However, next to the espresso machine, a milk container was labeled 5:43 - 9:43 and a whipped cream can was labeled 9:02 - 13:02. Corrections started immediately.
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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 potentially 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.:
27
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Site:
Galley-Caf Promenade
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|
Violation:
The top of the upright refrigerator was heavily soiled with dust. 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-Ben & Jerry's
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|
Violation:
The top of the upright refrigerator was heavily soiled with dust. 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.:
36
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Site:
Bar-Bull & Bear
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Violation:
The light intensity for cleaning operations did not reach 220 lux at all the counter surfaces. There were also two light fixtures that did not work. Corrections started immediately.
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Recommendation:
Provide 220 lux (20-foot candles) light intensity during cleaning operations.
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Item No.:
21
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Site:
Dining Room-Sorrento's
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|
Violation:
At the coffee station, the cabinet door hinges were corroded. In addition, the right-most door was in bad state of repair in the corners exposing difficult to clean raw wood. Corrections started immediately.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
33
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Site:
Dining Room-Sorrento's
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Violation:
At the coffee station, the baseboard to the left of the counter was heavily cracked, making the area difficult to clean.
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Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Sorrento's
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Violation:
The cork material for the bulkhead-mounted bulletin board next to the utility sink was extremely wet and in bad repair, making it difficult to clean. The board was removed during the inspection.
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Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. 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.:
39
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Site:
Galley-Sorrento's
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Violation:
A small crawling insect resembling an ant was on the cork bulletin board.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
33
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Site:
Galley-Sorrento's
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|
Violation:
The top of the bulkhead-mounted cleaning locker was heavily soiled with dust. Corrections started immediately.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Sorrento's
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|
Violation:
There was a seam greater than 0.8 mm around a bulkhead pipe penetration in the technical space under the utility sink. Corrections started immediately.
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Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. 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.
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Item No.:
22
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|
Site:
Room Service-Deck 8 Bell Box
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|
Violation:
The portside hood-type warewash machine was out-of-order for at least a month per staff.
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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.:
33
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|
Site:
Room Service-Deck 8 Bell Box
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|
Violation:
The tops of the bulkhead-mounted food storage cabinets and cleaning locker were heavily soiled with dust. Corrections started immediately.
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|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
21
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|
Site:
Room Service-Deck 8 Bell Box
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|
Violation:
There was a seam greater than 0.8 mm around the grease drip tray chute of the flat grill. The seam was 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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|
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Item No.:
26
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|
Site:
Room Service-Deck 8 Bell Box
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|
Violation:
The food zone of the microwave oven was soiled with a brown material. Staff stated they do not use this oven anymore.
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|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
20
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|
Site:
Room Service-Deck 8 Bell Box
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|
Violation:
The braising pan was out-of-order. Staff stated they did not use it for service, but instead, used the parts for another unit.
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|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
30
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|
Site:
Galley-Giovanni's Table
|
|
Violation:
The handwashing station next to the fire blanket was not working. A very small flow of water came out of the faucet.
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|
Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
21
|
|
Site:
Galley-Giovanni's Table
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|
Violation:
The dining room table used for the pasta maker had raw edges exposing difficult to clean raw wood. It also had corroded casters.
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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.:
27
|
|
Site:
Galley-Giovanni's Table
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|
Violation:
The technical space of the pasta maker was heavily soiled with more than a day's worth of accumulated food debris. Cleaning began 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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|
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Item No.:
21
|
|
Site:
Galley-Giovanni's Table
|
|
Violation:
The sanitizing bucket in front of the utility sink was heavily cracked. Corrections started immediately.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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|
Site:
Galley-Giovanni's Table
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|
Violation:
In the show galley, the pasta cooker was dripping water from the underside. The water was pooling on the deck below.
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|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
35
|
|
Site:
Galley-Giovanni's Table
|
|
Violation:
In the show galley, the pasta cooker was dripping water from the underside. The water was pooling on the deck below.
|
|
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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|
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Item No.:
21
|
|
Site:
Galley-Giovanni's Table
|
|
Violation:
In the show galley, the electrical box in the technical space under the hot plates was heavily cracked and difficult to clean. Corrections started immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
27
|
|
Site:
Galley-Giovanni's Table
|
|
Violation:
In the show galley, the back of the technical space under the hot plates was soiled with more than a day's worth of accumulated debris. Corrections began immediately.
|
|
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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|
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Item No.:
21
|
|
Site:
Dining Room-Giovanni's Table
|
|
Violation:
Under the display-only espresso machine, the top center drawer of the utensil and food storage cabinet was in disrepair and difficult to clean.
|
|
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. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
20
|
|
Site:
Dining Room-Chops Grille
|
|
Violation:
The espresso machine had slotted fasteners in the food splash zone.
|
|
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.
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Item No.:
27
|
|
Site:
Dining Room-Chops Grille
|
|
Violation:
The backside of the espresso machine was heavily soiled with more than a day's worth of accumulated dust. Cleaning 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.:
29
|
|
Site:
Galley-Chops Grille
|
|
Violation:
The handwashing station had no hot water. The inspector turned the water on and let it run to see if the proper temperature of at least a 100F through the mixing valve could be reached. The temperature of 100F was not reached. Corrections started immediately.
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|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
27
|
|
Site:
Galley-Chops Grille
|
|
Violation:
The top of the upright refrigerator was heavily soiled with dust. Corrections started 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-Chops Grille
|
|
Violation:
The door handle of the previously cleaned and not in-use combination oven was soiled with grease. Corrections started immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Nursery
|
|
Violation:
The entrance swing door to the diaper changing station and sleeping area had a raw wood edge that was not easily cleanable.
|
|
Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Windjammer
|
|
Violation:
At least three small flies were at the port beverage station B.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Windjammer
|
|
Violation:
At the aft/port buffet island, grease was dripping from the top of the curved foundation in the crew and passenger sides.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Windjammer
|
|
Violation:
At the starboard soiled station, the sanitizing solution inside a bucket was soiled. Wiping cloths were also inside this solution. Corrections started immediately.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
25
|
|
Site:
Buffet-Windjammer
|
|
Violation:
At the starboard waiter station, the sanitizing solution inside a bucket was soiled. Wiping cloths were also inside this 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.
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|
|
Item No.:
21
|
|
Site:
Galley-Windjammer
|
|
Violation:
The filling spout of the aft galley tilting pan splashed around the pan, causing water to pool on the deck below. . In addition, the sealant to the side of the pan peeled, creating difficult to clean seams and gaps. Corrections started immediately.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
35
|
|
Site:
Galley-Windjammer
|
|
Violation:
The filling spout of the aft galley tilting-pan splashed around the pan, creating several drips to the deck below. The water was pooling on the deck. 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.:
22
|
|
Site:
Pantry-Pool Bar
|
|
Violation:
The only warewashing machine for this bar was out-of-service since the morning of the inspection. Staff was taking soiled utensils from this area to wash at a nearby bar.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The wash tank, rinse tank, and curtains for both areas were soiled with an excess amount of food debris. Staff stated they were going to drain and refill the machine.
|
|
Recommendation:
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.:
20
|
|
Site:
Galley-Sabor
|
|
Violation:
Undercounter refrigerators #1 and #2 were out-of-order for at least a month per staff.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
|
|
|
Item No.:
28
|
|
Site:
Galley-Caf Promenade
|
|
Violation:
A new roll of plastic wrapping used to wrap food and food-equipment was stored on the soiled deck under a seat cushion.
|
|
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.:
33
|
|
Site:
Dining Room-Sabor
|
|
Violation:
A new roll of plastic wrapping was stored on the deck under a seat cushion. The deck was soiled.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Training
|
|
Violation:
There was no training on file for one of the two recent provision masters in charge of inspecting and accepting provisions.
|
|
Recommendation:
Document the training of the pest-control personnel.
|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Crew Reporting
|
|
Violation:
The review of the previous five voyages found four crew members that had an onset of AGE symptoms and continued working after the symptoms began. Specifically,(1) a salon attendant had AGE illness onset at 08:30 on 16 December and reported at 11:48 the same day; (2) a retail sales associate had AGE illness onset at 10:30 on 18 December and reported at 12:04 the same day; (3) a restaurant attendant had AGE illness onset at 06:00 on 11 December and reported at 13:45 the same day; (4) a restaurant attendant had AGE illness onset at 10:15 on 11 December and reported at 14:30 the same day. All had disciplinary actions on file.
|
|
Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Questionnaire
|
|
Violation:
Staff was not consistent indicating if the AGE cases were crew members or passengers. Staff was handwriting this information. Proper designation of either crewmember or passenger is a new requirement on this form in the 2018 VSP Operations Manual.
|
|
Recommendation:
Maintain a daily, standardized AGE surveillance log for each cruise by the master of the vessel, the medical staff, or other designated staff.
|
|