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Item No.:
08
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Site:
Buffet-Employee Dining #1
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Violation:
Water was flowing from the vent of the backflow prevention device for the ice machines. The device was replaced.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pools
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Violation:
Both swimming pools were inspected within 30 minutes of opening. Both pools contained a noticeable accumulation white sandy substance at the bottom of the pool along the outside edges. The main pool contained a large clump of hair floating in the middle of the pool. Only one person was in the pool at the time. The aft pool contained rust spots on the bottom caused by debris.
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Recommendation:
6.1.2.1 Keep RWFs clean of debris, organic materials, and slime/biofilm in accessible areas in the water and on the surfaces.
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Item No.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
A nonfood worker had an onset of AGE symptoms on 12/16 at 0730 but did not report to the medical center until 1712 that day. The 72-hour activity questionnaire indicated that they worked in the morning while symptomatic and then visited the crew mess at 1230. The time record confirmed the crew member worked while symptomatic.
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Recommendation:
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.
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Item No.:
17
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Site:
Galley-Deck 10 Guy's Burgers Cold Room 55
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Violation:
Five hotel pans containing raw ground beef for hamburgers were stored on a trolley labeled 'time control.' Staff stated these items were on temperature control. Corrections started immediately.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, 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
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Site:
Galley-Walk-in Refrigerator
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|
Violation:
Water was dripping from the deckhead onto the empty top tray covering a trolley of sliced bread. The trolley was moved from under the drip. No food was directly impacted.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Buffet-Deck 10 Forward Cereal Line
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|
Violation:
Three, one-half pint cardboard containers of 1% low-fat chocolate milk were soiled over all surfaces with a sticky, pink residue. These three cardboard containers were out for service in the undercounter unit labeled 'time control.' Corrections started immediately.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
20
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Site:
Buffet-Deck 10 Aft Cold Line
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|
Violation:
The plastic coating for one decorative plastic tray holding cold cuts of salami and one decorative plastic tray holding cold cuts of ham was peeling, which created a difficult-to-clean surface. This difficult-to-clean surface was not soiled. These two trays were removed.
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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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Item No.:
20
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|
Site:
Buffet-Deck 10 Chef's Choice Deli
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|
Violation:
The coating, located on the inside top of the right, countertop sandwich oven was peeling and flaking. This peeling surface was located above where food items cook inside this oven. The inspector rubbed an alcohol wipe over this peeling and flaking surface, located near the fastener on the top of the oven, and the alcohol wipe became soiled with a deep brown residue. Corrections started 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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Item No.:
20
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|
Site:
Galley-Teppanyaki
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|
Violation:
The surface of both flat grills were heavily nicked. This was written on the previous inspection and staff stated a warranty claim had been made.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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|
Site:
Buffet-Deck 10 Chef's Choice Deli
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|
Violation:
The three countertop sandwich ovens, located on the counter in the deli, had a one centimeter gap between the top plate and the surrounding housing of the machine. This created a difficult to clean to surface. When the inspector rubbed an alcohol wipe inside this gap, the alcohol wipe became soiled with a brown and black residue. This was observed on all three ovens in the area. Staff stated these ovens were recently cleaned. Corrections started 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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Item No.:
20
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|
Site:
Galley-Bonsai Show Galley
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|
Violation:
Two slotted fasteners were on the inside of the lid for the 37-cup rice cooker. These were replaced with nonslotted fasteners.
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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.:
20
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|
Site:
Galley-Deck 10 Extension Galley Scullery
|
|
Violation:
One slate serving tray was chipped on the edge between the food-contact surface and nonfood-contact surface. This created a difficult-to-clean surface. This surface was not soiled. This tray was stored in the soiled area of the scullery. Corrections started immediately.
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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.:
21
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Site:
Galley-Deck 10 Extension Galley Scullery
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|
Violation:
One slate serving tray was chipped on the edge between the food-contact surface and nonfood-contact surface. This created a difficult-to-clean surface. This surface was not soiled. This tray was stored in the soiled area of the scullery. Corrections started immediately.
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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.:
21
|
|
Site:
Galley-Bonsai
|
|
Violation:
There were several difficult to clean crevices on the yakatori grill where the heating elements connected to 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.:
21
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|
Site:
Galley-Outside Pastry
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|
Violation:
The ten wooden cakes stands stored on the rack had difficult to clean features. The top center of each stand was pitted and on one stand the tops of two nails were visible. One was missing a large piece of wood on the top edge, exposing the rough wood. One had cracks on the bottom of the stand. Several had seams where the separate pieces of the pedestal met. One was pitted on the bottom of the stand. Finally, the varnish was wearing off on several of the pieces. Staff stated these cake stands were used for nonfood-contact only.
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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.:
21
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|
Site:
Other-Cherry On Top
|
|
Violation:
The back of both decorative signs on the back bulkhead were mounted on frames constructed of raw, unsealed wood.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
|
|
Site:
Galley-Deck 10 Dishwashing Station
|
|
Violation:
The conveyor-type dishwashing machine was out-of-service since the 7:00 AM on 06 January 2019. Staff stated this machine was out-of-service due to low pressure on the final rinse spray. Technicians were working on this machine during the inspection.
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|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
|
|
Site:
Galley-Deck 10 Dishwashing Station
|
|
Violation:
Seven serving spoons, stored in a tray exiting the clean-end of the rack-type dishwashing machine, were filled with water and pieces of orange, brown, and black food debris on the food-contact surface. These items were recently cleaned and stored upright in the tray. Corrections started immediately.
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|
Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
|
|
Site:
Galley-Deck 10 Dishwashing Station
|
|
Violation:
Two sugar packets were observed on the bottom of the wash tank for the rack-type dishwashing machine. This machine was in-use. Corrections started immediately.
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|
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 10 Dishwashing Station
|
|
Violation:
Five steady drips were observed from the bottom of the wash tank for the rack-type dishwashing machine. Water was observed pooled on the deck underneath these leaks.
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|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
26
|
|
Site:
Galley-Deck 11 Cucina del Capitano Service Counter
|
|
Violation:
One bowl, stored inverted and out for service, was soiled with green pieces of food debris on the food-contact surface. This area was in service and passengers were present.
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|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
|
|
Site:
Buffet-Deck 10 Portside Ice Cream Station
|
|
Violation:
One blue bowl, stored inverted an out for service to the left of the ice cream machine, was soiled with an excessive amount of brown residue on the bottom of the food-contact surface. Passengers were present in the area. Corrections started immediately.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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|
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Item No.:
26
|
|
Site:
Buffet-Deck 10 Forward Hot Line
|
|
Violation:
One plate, stored inverted and out for service directly on the counter, was excessively soiled with numerous pieces of brown and black debris on the food-contact surface. Passengers were present in the area. Corrections started immediately.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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|
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Item No.:
26
|
|
Site:
Buffet-Deck 10 Chef's Choice Deli
|
|
Violation:
The coating, located on the inside top of the right, countertop sandwich oven was peeling and flaking. This peeling surface was located above where food items cook inside this oven. The inspector rubbed an alcohol wipe over this peeling and flaking surface, located near the fastener on the top of the over, and the alcohol wipe became soiled with a deep brown residue. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Buffet-Deck 10 Chef's Choice Deli
|
|
Violation:
The three countertop sandwich ovens, located on the counter in the deli, had a one centimeter gap between the top plate and the surrounding housing of the machine. This created a difficult to clean to surface. When the inspector rubbed an alcohol wipe inside this gap, the alcohol wipe became soiled with a brown and black residue. This was observed on all three ovens in the area. Staff stated these ovens were recently cleaned. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Galley-Forward Service Line
|
|
Violation:
Carbonized material was on the plates of both previously-cleaned water grills.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
|
|
Site:
Galley-Pastry
|
|
Violation:
The insulation on the refrigerant lines in the technical space 3-120 PA below the dipper well was wet and soiled with a pink material and a slimy material.
|
|
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-Pastry
|
|
Violation:
The insulation on the refrigerant lines in the technical space 3-112 PA was wet and soiled with a pink material and a slimy material.
|
|
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-Bonsai
|
|
Violation:
The crevices on the yakatori grill where the heating elements connected to the unit were soiled with carbonized material. In addition, the bottom corners on the sides had a small amount of grease.
|
|
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-Pastry
|
|
Violation:
The insulation on the refrigerant lines in the technical space 3-119 PA below the dipper well was wet and soiled with a pink material and a slimy material.
|
|
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-Wine Cellar - Aft
|
|
Violation:
The insulation on the refrigerant lines in the technical spaces above the three upright refrigerators were soiled with dark and pink material. Condensate was dripping from the lines and pooling on the bottom of the compartments.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
|
|
Site:
Galley-Potwash
|
|
Violation:
A heavily soiled large mixer bowl was stored inverted on the top shelf of the clean storage rack directly adjacent to and above clean items. In addition, there was a panel separating the clean and soiled storage racks, but this panel did not extend to protect clean items stored on the top shelf. The soiled bowl was removed for cleaning. In addition, a stack of soiled pans were directly adjacent to clean items and a clean tray was leaning onto those soiled pans. The clean items were removed immediately for rewashing.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
|
|
Site:
Galley-Potwash
|
|
Violation:
A trolley of soiled items was stored between the soiled landing and the sanitizing sink so that there was less than one meter of space for the walking path where the cleaned and sanitized pots were carried to the storage racks. The trolley was moved to create sufficient space.
|
|
Recommendation:
Provide sufficient space between clean and soiled operations.
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|
|
Item No.:
28
|
|
Site:
Buffet-Deck 10 Guy's Burger Beverage Station
|
|
Violation:
One dead fruit fly was observed stuck to the lip of the a coffee mug, stored inverted and out for service to the left of the coffee machine. Passengers were present in this area. Corrections started immediately.
|
|
Recommendation:
Do not locate insect-control devices over warewashing, utensil storage areas, equipment, utensils, linens, unwrapped single-service, and single-use articles. Prevent dead insects and insect fragments from falling on clean items.
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Item No.:
29
|
|
Site:
Buffet-Deck 15 Serenity
|
|
Violation:
The handwashing sink, located at the starboard side of the employee service area, was unable to provide water at an appropriate temperature through the mixing valve. The inspector ran the hot water for a period of approximately four minutes, and the temperature reached a maximum of 83F. The inspector utilized a tip-sensitive thermometer to record the temperature. The area was in service and staff were not present. The handwashing sink located at the portside of this area was able to achieve an appropriate temperature through the mixing valve.
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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.:
29
|
|
Site:
Galley-Deck 10 Extension Galley Scullery
|
|
Violation:
When the inspector entered this area, the hot water was shut off to the handwashing sink located near the conveyor-type dishwashing machine. The inspector ran the water stream for approximately one minute, and measured a maximum temperature of 78F through the mixing valve. This inspector measured the temperature with a tip-sensitive thermometer. Staff adjusted the temperature valve. Approximately two minutes later, the inspector measured a temperature of at least 100F. This area was not in service.
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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.:
29
|
|
Site:
Buffet-Deck 10 Forward Omelet Station
|
|
Violation:
The handwashing sink, located at the employee service area of the omelet station, was unable to provide water at an appropriate temperature through the mixing valve. The inspector ran the hot water for a period of approximately three minutes, and the temperature reached a maximum of 82.3F. The inspector utilized a maximum registering tip-thermometer to record the temperature. The area was in service and staff were present preparing cooked-to-order omelets. Corrections started immediately. The same handwashing sink was out of temperature during the July 2018 inspection.
|
|
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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|
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Item No.:
30
|
|
Site:
Galley-Deck 10 Blue Iguana Grill
|
|
Violation:
There were no paper towels inside the paper towel dispenser for the employee handwashing station, located on the employee service area. This area was in service and staff was preparing food.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
32
|
|
Site:
Galley-Deck 10 Handwashing Station in Front of Chef's Office
|
|
Violation:
There were three pieces of brown food debris located inside the handwashing sink waste bin. This waste bin was not insect and rodent resistant and did not have a tight-fitting lid.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
|
|
|
Item No.:
32
|
|
Site:
Preparation Room-
|
|
Violation:
An empty individual serving-size container of chocolate milk and two pieces of plastic with food residue were in the uncovered waste bin. The area was not in operation.
|
|
Recommendation:
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.:
33
|
|
Site:
Preparation Room-
|
|
Violation:
A hole was in the bulkhead where the bottom, left corner of the bulkhead-mounted potato cutter attached. There were also seams between the frame from the potato cutter and the bulkhead.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
|
|
|
Item No.:
33
|
|
Site:
Galley-Walk-in Refrigerator
|
|
Violation:
Liquid was dripping from the deckhead onto the empty top tray covering a trolley of sliced bread. No food was directly impacted.
|
|
Recommendation:
Ensure liquid does not drip from the deckhead.
|
|
|
Item No.:
33
|
|
Site:
Galley-Pastry
|
|
Violation:
There was a dent in the stainless steel deck below the shelf next to walk-in refrigerator room 30. The dented area was corroding.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 10 Electrical Locker FSD 10.2.16
|
|
Violation:
A puddle of light brown liquid was observed pooled on the deck in front of the bundle of blue cords. These cords were located on the right side of this space. A white film was observed on top of this pooled liquid. A similar observation was observed during the July 2018 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.:
33
|
|
Site:
Buffet-Deck 10 Electrical Locker FSD 10.2.04
|
|
Violation:
A puddle of liquid was observed pooled on the deck underneath the power panel and in front of the entrance door to this electrical locker. A similar observation was observed during the July 2018 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.:
33
|
|
Site:
Galley-Deck 10 Potwashing Station Starboard Side
|
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Violation:
The bulkhead-mounted electrical box and the electrical cord for the insect control device were soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a yellow and black residue. This accumulation was greater than a day's worth. This area was in service. 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-Deck 11 Cucina del Capitano
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Violation:
The top of the bulkhead mounted magnetic locking mechanism was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a brown residue. This accumulation was greater than a day's worth. This area was in service.
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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:
Buffet-Deck 15 Serenity
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Violation:
The top of bulkhead mounted refrigeration unit # JC/150110 was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became excessively soiled with dust and a gray residue. This accumulation was greater than a day's worth. This area was not in service, and staff stated this area was recently cleaned. 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-Deck 10 Extension Galley Service Line
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Violation:
The top of the bulkhead-mounted knife locker was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a brown residue. This area was recently cleaned and the top of the locker was soiled with debris greater than a day's accumulation. This area was not in service. 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-Deck 10 Extension Galley Service Line
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Violation:
The top of the bulkhead-mounted locker for cooking oil was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a brown residue and numerous pieces of black debris. This area was recently cleaned and the top of the locker was soiled with debris greater than a day's accumulation. This area was not in service. 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:
Room Service-Deck 6
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Violation:
The top of the bulkhead-mounted paper towel dispenser, located to the left of the handwashing sink next to FSD 6.2.11, was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a greasy yellow residue. This accumulation was greater than a day's worth. 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.:
34
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Site:
Galley-Deck 11 Cucina del Capitano Scullery
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Violation:
Following each cycle for the portside hood-type dishwashing machine, the discharged water would splash outside of the deck sink and accumulate on the side of the hood-type dishwashing machine and the deck below. Staff stated the pipe was improperly designed to discharge gray water into the drain. Water was observed pooled on the deck in front of this machine.
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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 10 Dishwashing Station
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Violation:
Five steady drips were observed from the bottom of the wash tank for the rack-type dishwashing machine. Water was observed pooled on the deck underneath these leaks.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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Site:
Galley-Deck 11 Cucina del Capitano Scullery
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Violation:
Following each cycle for the portside hood-type dishwashing machine, the discharged water would splash outside of the deck sink and accumulate on the side of the hood-type dishwashing machine and the deck below. Staff stated the pipe was improperly designed to discharge gray water into the drain. Water was observed pooled on the deck in front of this machine.
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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.:
39
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Site:
Galley-Deck 10 Extension Galley Portside
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Violation:
One small, light-brown spider was observed hanging from the bulkhead in front of the handwashing sink. This area was not in service. Corrections started immediately.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 10 Extension Galley Portside
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Violation:
One fruit fly was observed flying to the right of the flat grill. This area was not in service. Corrections started immediately.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Deck 10 Portside Desert Station Aft
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Violation:
One housefly was observed flying in front of FSD 10.2.16. Service recently ended in this area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Pantry-Deck 15 Serenity
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Violation:
One dead fruit fly was observed on top of the locked liquor locker. This area was not in service and was recently cleaned. Corrections started immediately.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
40
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Site:
Buffet-Deck 15 Serenity
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Violation:
One dead fruit fly was observed stuck to the sticky insect trap, located inside the technical space below cold sink # 1. Corrections started immediately.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
40
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Site:
Galley-Deck 10 Pizzeria del Capitano
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Violation:
One dead fruit fly was observed stuck to the sticky insect trap, located inside the technical space below the cold counter. Corrections started immediately.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
40
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Site:
Buffet-Deck 10 Guy's Burger Beverage Station
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Violation:
One dead fruit fly was observed stuck to the lip a coffee mug, stored inverted and out for service to the left of the coffee machine. Passengers were present in this area. Corrections started immediately.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
44
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Site:
Other-Cherry On Top
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Violation:
Two waffle irons were on the back bar counter. It was unclear if the bulkhead and deckhead were stainless steel, and there was no dedicated local exhaust above the cooking area. A decorative sign was attached directly behind this cooking area. It was not clear if this area was presented to VSP for review before installation of the cooking equipment.
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Recommendation:
Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
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