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Item No.:
*
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Site:
Recreational Water Facilities-Antientrapment Drain Cover - Swimming Pool # 3
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|
Violation:
The starboard side antientrapment drain cover for swimming pool # 3 was missing the screw on the aft side of this cover. When the inspector approached this facility, the swimming pool was drained and netted. Corrections started immediately.
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Recommendation:
Ensure antientrapment drain covers are installed per the manufacturer's recommendations.
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Item No.:
*
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|
Site:
Dining Room-Deck 2 Crew Mess
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|
Violation:
A yellow drip was observed dripping over the dining tables in this area. A technical piece of equipment was visible inside the deckhead containing this same yellow substance.
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|
Recommendation:
Fix the yellow drip to prevent unknown substances from dripping onto dining tables.
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Item No.:
06
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|
Site:
Potable Water-Distant Point Halogen Analyzer-Chart Recorder Chart
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|
Violation:
An overlap of approximately 45 minutes was observed on the distant point halogen analyzer-chart recorder chart, dated 29 July 2018. Staff stated the distant point charts were changed at approximately 08:30 daily; however, this chart was not changed until approximately 09:30 the following day. Staff stated a time zone change was most likely the cause of the overlap, but there were not any notations on the chart to identify the cause.
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|
Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system. If electronic data loggers are used in lieu of chart recorders, record notations of any unusual events in the potable water system log.
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Item No.:
08
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Site:
Potable Water-Potable Water Bunkering Records
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|
Violation:
On 26 November 2018, over an hour elapsed between the final, hourly bunkering halogen and pH monitoring test and the end of bunkering. The final halogen and pH monitoring test occurred at 05:29 and bunkering of potable water ended at 06:43. The analyzer-chart record identified manual tests replaced the analyzer-chart recorder at 05:15 due to low flow of bunkering potable water. There was no explanation why over an hour elapsed between tests.
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|
Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least hourly during the bunkering of potable water.
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Item No.:
08
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|
Site:
Potable Water-Cross-Connection Control Program Log
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|
Violation:
The ship's cross-connection control program document listed and provided photographs of the ship's air gaps but did not include information on the date of the annual visual inspection. Staff stated visual inspection of the air gaps occurred; however, staff was unable to provide the date these inspections occurred. Additionally, previous dates of annual inspection were not provided.
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|
Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all non-testable backflow prevention devices and air gaps at least annually.
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Item No.:
08
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|
Site:
Potable Water-Deck 10 FSD 10.2.05 Ventilation Room
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|
Violation:
The potable water line for the bridge window washing was not striped or painted in accordance with ISO 14726 (blue/green/blue) or blue only at 5 meter (15 feet intervals). A distance of greater than 5 meters (15 feet) was observed between the potable water line striping and the reduced pressure zone assembly backflow prevention device. Corrections started immediately.
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|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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|
Site:
Buffet-Windjammer Port Beverage Station A
|
|
Violation:
The threaded hose bib connection on the bucket fill tap under the handwash station did not have a backflow prevention device.
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|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (7) hose-bib connections.
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|
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Item No.:
08
|
|
Site:
Galley-Deck 3 Potwash
|
|
Violation:
The atmospheric vacuum breaker on the potwash machine was severely corroded and in disrepair. It did not appear to be leaking.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
15
|
|
Site:
Galley-Deck 4 Dry Store #5411.099A
|
|
Violation:
A large can of sliced beets stored in the pantry area contained a dent along the side seam of the can. The can was discarded.
|
|
Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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|
|
Item No.:
15
|
|
Site:
Provisions-Dry Stores
|
|
Violation:
A large can of mashed potatoes in a plastic pack had a significant dent on the top seam of the can.
|
|
Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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|
|
Item No.:
15
|
|
Site:
Provisions-Dry Stores
|
|
Violation:
A large can of refried beans had a dent along the edge beside a seam.
|
|
Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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|
|
Item No.:
17
|
|
Site:
Galley-Fish N' Ships
|
|
Violation:
Undercounter hot cabinet 1160422 was listed as a time control unit on the posted time control plan, but the physical unit was not labeled as such.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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|
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Item No.:
17
|
|
Site:
Galley-Cafe Promenade
|
|
Violation:
Undercounter refrigerator 4811.056X.1003 was labeled and operated under time control, but it was not listed on the posted time control plan as a time control unit.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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|
|
Item No.:
19
|
|
Site:
Provisions-Beer
|
|
Violation:
Three bottles of gin were found in the back of this area stored on the deck
|
|
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.
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|
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Item No.:
19
|
|
Site:
Provisions-Meat
|
|
Violation:
Dirty cardboard used for the forklifts to drive on was stored on top of frozen meat in this area during provisioning.
|
|
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.
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|
|
Item No.:
19
|
|
Site:
Provisions-Frozen Fish
|
|
Violation:
Several boxes of frozen fish stored in the freezer had a significant accumulation of frozen condensate on the exterior of the boxes. Several boxes of fish were frozen to the shelving from a buildup of condensate and moisture. Also, a large foam box containing freezer blocks was shattered and frozen to the shelf.
|
|
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.
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|
|
Item No.:
19
|
|
Site:
Provisions-Frozen Meat
|
|
Violation:
A significant amount of frost accumulation was observed on a few boxes of meat in this freezer.
|
|
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.
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|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 Dishwash
|
|
Violation:
Several white storage trays stored in the dirty dishwash area had cracked and difficult-to-clean broken edges.
|
|
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.:
21
|
|
Site:
Galley-Windjammer Warewash
|
|
Violation:
Water was dripping from two locations under the combination oven during its cleaning cycle and pooling on the deck.
|
|
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.:
21
|
|
Site:
Buffet-Windjammer Beverage Station D
|
|
Violation:
The counter-mounted hot water dispenser had less than a 100 mm (4-inch) clearance between the bottom of the machine and the countertop.
|
|
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.:
21
|
|
Site:
Galley-Windjammer Warewash
|
|
Violation:
The control panel on the rack-type warewash machine was covered in a clear plastic sheet. The plastic covering was ripped, torn, and peeling in several locations, making the surface 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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Windjammer Pot Wash
|
|
Violation:
The control panel on the rack-type warewash machine was covered in a clear plastic sheet. The plastic covering was ripped, torn, and peeling in several locations, making the surface 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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Windjammer Port Beverage Station A
|
|
Violation:
The counter-mounted hot water dispenser had less than a 100 mm (4-inch) clearance between the bottom of the machine and the countertop.
|
|
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-Windjammer Warewash
|
|
Violation:
The first two curtains in the rack-type glasswash machine were soiled with food debris, especially between the curtain flaps. The glasswash machine was in use during the inspection.
|
|
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.:
22
|
|
Site:
Galley-Deck 3 Dishwash
|
|
Violation:
The water in the sanitizing bucket by the three faucet handwash station was dirty and murky.
|
|
Recommendation:
Ensure the sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 2 Dishwash
|
|
Violation:
The water temperature at the handwash sink measured 135F. The area was open for service.
|
|
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.:
26
|
|
Site:
Galley-Deck 2 Dishwash
|
|
Violation:
Previously cleaned water cups in a green rack contained a piece of red food debris on the food-contact surface. The area was open for service.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Preparation Room-Clean Storage
|
|
Violation:
A previously cleaned white cutting board contained an oily residue
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Dining Room-Sorrento's
|
|
Violation:
A previously cleaned plastic glass at the self-service water beverage station contained what appeared to be a tea residue on the food contact surface.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 Room Service
|
|
Violation:
Four previously cleaned large salad bowls staged with many other bowls stacked for drying in the clean dish area contained food debris on the food contact surface.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 Pastry
|
|
Violation:
One amber plate cover stacked near this area contained a piece of paper inside on the food contact surface.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Johnny Rockets Show Galley
|
|
Violation:
The underside of the previously cleaned overhang lip around the right flat grill was soiled with an accumulation of grease on the left side.
|
|
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-Windjammer Warewash
|
|
Violation:
The surface around the flight-type dishwash machine's control panel had a sticky residue from the clear plastic cover that was recently removed.
|
|
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-Windjammer Port Beverage Station A
|
|
Violation:
The countertop under the hot water dispenser was soiled with more than a day's worth of 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:
Buffet-Windjammer Port Beverage Station A
|
|
Violation:
The bottom of the cabinet underneath the compressor unit in the technical cabinet for the soda machine was soiled with soda syrup.
|
|
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-Windjammer Beverage Station D
|
|
Violation:
The countertop under the hot water dispenser was soiled with more than a day's worth of 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-Chop's Grille Show Galley
|
|
Violation:
The technical area inside the char grill around the ribbed conduit pipe was soiled with an accumulation of grease and food debris. The char grill had been cleaned the night prior to the inspection.
|
|
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 Dishwash
|
|
Violation:
Amber plate covers were staged to dry beside the handwash sink in this area. The plate covers contained water on the nonfood contact side that was splashed from the handwash sink that was located directly to the left.
|
|
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).
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 4 Dishwash
|
|
Violation:
Two large previously cleaned plate trolleys contained over 50 wet nested amber plate covers. They were stored in a manner that did not allow them to air dry. The area was in service.
|
|
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 3
|
|
Violation:
The water temperature at three handwash stations in this area were out of temperature. The water temperature at the beverage station handwash sink was 143F, by grill #1 was 128F, and by grill #2 was 125F.
|
|
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.:
30
|
|
Site:
Galley-Fish N' Ships
|
|
Violation:
The unisex employee toilet room only had a wash hands often sign and not a sign advising users to wash hands after using the toilet.
|
|
Recommendation:
Ensure signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET" in a language that the food employees understand.
|
|
|
Item No.:
30
|
|
Site:
Bar-Plaza Bar
|
|
Violation:
The employee handwash station did not have a handwash sign stating 'wash hands often,' 'wash hands frequently,' or similar wording.
|
|
Recommendation:
Post a sign over handwashing sinks stating "wash hands often," "wash hands frequently," or similar wording in a language that the food employees understand.
|
|
|
Item No.:
32
|
|
Site:
Galley-Windjammer Soiled Drop-off
|
|
Violation:
Five garbage cans stored in the soiled drop-off area of the warewash, including under the sorting counter, were filled with food debris and not covered. At least three brown bins used to collect food debris were completely filled and stored on the deck in the soiled drop-off area with no cover.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled. Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
|
|
|
Item No.:
32
|
|
Site:
Galley-Deck 5 Dishwash
|
|
Violation:
The waste container under the sign 'paper and plastic' contained discarded food debris and was not covered. There was no cover in the immediate area and the adjacent waste container were all covered. This area was not in use.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Chop's Grille
|
|
Violation:
The deck/cabinet juncture of the side stand in front of the show galley was not coved. Bottles of oil, vinegar, and ground pepper were stored in this side stand.
|
|
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-Fish N' Ships
|
|
Violation:
The deck in front of the condiment station was not easily cleanable and was stained. The deckhead above the condiment station was a stretched fabric material that was not hard and easily cleanable. The deckhead above the stretched fabric had bundles of cords and pipes that were also not easily cleanable.
|
|
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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Windjammer Warewash
|
|
Violation:
A fabric awning from Chop's Grille and Giovanni's extended over most of the port and starboard busing stations, respectively. The fabric awnings were not hard, durable, or easily cleanable. Windjammer staff used these busing stations to collect food debris and scrap soiled plates, glasses, and utensils during operation. In addition, the forward wood paneling bulkhead (which was the shared wall with the specialty restaurant) in each busing station was cracked, chipped, and in disrepair in multiple areas.
|
|
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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 Room Service
|
|
Violation:
The deck under the handwash sink in this area was stained from the splashing and pooled water.
|
|
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 Soup
|
|
Violation:
The deck in this area was clean but noticeably stained and showing signs of wear.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 2 Crew Mess
|
|
Violation:
The cooler at the beverage station was dripping water, which was pooling on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 2 Crew Mess
|
|
Violation:
Food packaging material from breakfast was observed under the previously cleaned beverage station.
|
|
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:
Provisions-Frozen Meat
|
|
Violation:
Condensate had collected on the deckhead in this 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:
Provisions-Frozen Fish
|
|
Violation:
A significant amount of frozen condensate was observed on the deckhead throughout the walk-in freezer. Several boxes of frozen fish stored in the freezer had a significant accumulation of frozen condensate on the exterior of the boxes. Several boxes of fish were frozen to the shelving from a buildup of condensate and moisture. Also, a large foam box containing freezer blocks was shattered and frozen to the shelf.
|
|
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.:
34
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Site:
Galley-Deck 5 Room Service
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Violation:
The position of the drain for the handwash sink in this area caused a significant amount of water to splash onto the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Deck 5 Room Service
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Violation:
The water splashed by the handwash sink drain in this area was pooling on the deck.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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Site:
Galley-Windjammer Hot Galley
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Violation:
Water was dripping from two locations under the combination oven during its cleaning cycle and pooling on the deck.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Buffet-Windjammer Forward Busing Stations
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Violation:
The light intensity at section of counter in both the port and starboard busing stations under the fabric awning to the bulkhead could not be raised to 220 lux for cleaning operations.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Galley-Fish N' Ships
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Violation:
The plastic shatter-resistant coating on at least three light bulbs above the pass-through countertop was peeling. No food was present.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Buffet-Cafe Promenade Beverage Station
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Violation:
The light intensity at the self-service beverage counter was less than 220 lux during operation. The light intensity was adjusted to above 220 lux by the end of the inspection.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Bar-Vintages
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Violation:
The light intensity at the employee handwash station was less than 110 lux during operation.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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Item No.:
39
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Site:
Buffet-Windjammer Aft Port Busing Station
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Violation:
Two small fruit flies were observed in the busing station. The breakfast service period had just ended and the busing station was filled with food debris and soiled plates.
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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.:
44
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Site:
Galley-Windjammer Warewash
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Violation:
Fish N' Ships, which was added on the ship during the May 2018 drydock, was presented to VSP during a plan review on 27 November 2017. It was stated during the plan review that the condiment station would have tile deck and that only single-service packaged items would be out for self-service. However, a non-tiled deck was installed at the condiment station and large bottles of oil, balsamic vinaigrette, tabasco sauce, and steak sauce were out for self-service on the condiment station. These large bottles out for self-service require a handwash station for passengers, but one was not installed. Also, the fabric deckhead material was not presented to VSP during the plan review.
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Recommendation:
Ensure the construction and operation of the condiment station is in accordance to what was presented to VSP during the 27 November 2017 plan review.
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