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Item No.:
08
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Site:
Potable Water-Medical Facility
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Violation:
The backflow prevention device for the hose-type showerhead, located in the handicapped restroom was steadily dripping water. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
28
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Site:
Galley-Dishwashing Machine Area
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|
Violation:
In the clean storage area adjacent to the flight-type dishwashing machine, 20 previously cleaned plastic glasses were stored wet in the dry storage area. 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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Item No.:
22
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Site:
Galley-Glasswashing Machine Area
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|
Violation:
In the glasswashing machine area, an excess amount of condensation had accumulated on the bulkhead, deckhead, and above the glasswashing machine in the hooded area. The condensation was due to an excessive amount of steam escaping from wash tank doors 1 and 2. No dripping condensation from the deckhead was observed during 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.:
37
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Site:
Galley-Glasswashing Machine Area
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Violation:
In the glasswashing machine area, an excess amount of condensation had accumulated on the bulkhead, deckhead, and above the glasswashing machine in the hooded area. Staff stated they would check the ventilation exhaust pressure.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. 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.
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Item No.:
19
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Site:
Galley-Dry Storage Area
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|
Violation:
In the undercounter storage area used for dry food storage, four pans of dried, uncooked beans and pasta shells had a small amount of water and food crumbs on their lids. No food inside the pans were impacted during the inspection. The pans of food were removed and cleaning began 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.:
27
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Site:
Galley-Dry Storage Area
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|
Violation:
The counter top area next to the ice machine was soiled with food crumbs and an oily material. 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
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|
Site:
Galley-Ice Machine Area
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|
Violation:
The top of the ice machine across from the dry food area had an excess amount of dirt and dust resting on the surface. 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.:
16
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Site:
Galley-Hot line grill Area
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|
Violation:
As the inspector entered the hot grill area, raw turkey breasts were being prepared to cook. The inspector asked staff about the cooking and serving process. Staff explained the cooking temperature and stated the cooked meat temperature is measured prior to being placed on the hot line for service. The inspector noticed the staff member cooking the turkey breasts did not have a temperature-measuring device on hand. Additionally, when the staff member removed the cooked turkey breasts, the meat was not measured for temperature, yet was placed on the hot line for service. A serving person came and picked up the pan of turkey breasts for service. At that point, the inspector stopped the service staff member and measured the temperature of the turkey breasts. One turkey breast was measured at 129 F, another 145F, and another was 150F. The meat was placed back on the grill for proper heating. Staff stated a plan was set in place to remediate this issue.
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|
Recommendation:
Cook raw animal foods such as eggs, fish, meat, and poultry?and foods containing these raw animal foods?to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food being cooked: (1) 63C (145F) or above for 15 seconds for raw shell eggs that are broken and prepared in response to consumers? orders and for immediate service; and for fish, meat, and pork, including game animals commercially raised for food and game animals under a voluntary inspection program. (2) 68C (155F) or above for 15 seconds or equivalent temperature-time combination for ratites, mechanically tenderized and injected meats, and raw eggs that are not prepared for immediate service; and for the following if they are comminuted: fish, meat, game animals commercially raised for food, and game animals under a voluntary inspection program. (3) 74C (165F) or above for 15 seconds for poultry, wild game animals not specified in above bullet for 68C (155F); stuffed fish, meat, pasta, poultry, or ratities; or stuffing containing fish, meat, poultry, or ratites. (4) Whole beef roasts, corned beef roasts, pork roasts, and cured pork roasts such as ham, must be cooked in an oven preheated to the temperature specified for the oven type and roast?s weight and held at that temperature in accordance with the tables in this section of the manual. (5) A raw or undercooked whole-muscle, intact beef steak may be served or offered for sale in a ready-to-eat form if the steak is labeled to indicate that it meets the definition of ?whole-muscle, intact beef? and the steak is cooked on both the top and bottom to a surface temperature of 63C (145F) or above and a cooked color change is achieved on all external surfaces, (6)serve or offer a raw animal food or a partially cooked food in a ready-to-eat form only if the consumer is informed by the written consumer advisory or if VSP grants a variance from the cooking recommendations based on a HACCP plan submitted by the vessel.
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Item No.:
13
|
|
Site:
Galley-Hot line grill Area
|
|
Violation:
As the inspector entered the hot grill area, raw turkey breasts were being prepared to cook. The inspector asked staff about the cooking and serving process. Staff explained the cooking temperature and stated the cooked meat temperature is measured prior to being placed on the hot line for service. The inspector noticed the staff member cooking the turkey breasts did not have a temperature-measuring device on hand. Additionally, when the staff member removed the cooked turkey breasts, the meat was not measured for temperature, yet was placed on the hot line for service. A serving person came and picked up the pan of turkey breasts for service. At that point, the inspector stopped the service staff member and measured the temperature of the turkey breasts. One turkey breast was measured at 129 F, another 145F, and another was 150F. The meat was placed back on the grill for proper heating. Staff stated a plan was set in place to remediate this issue.
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|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
20
|
|
Site:
Galley-Hot line grill Area
|
|
Violation:
As the inspector entered the hot grill area, raw turkey breasts were being prepared to cook. The inspector asked staff about the cooking and serving process. Staff explained the cooking temperature and stated the cooked meat temperature is measured prior to being placed on the hot line for service. The inspector noticed the staff member cooking the turkey breasts did not have a temperature-measuring device on hand. Additionally, when the staff member removed the cooked turkey breasts, the meat was not measured for temperature, yet was placed on the hot line for service. A serving person came and picked up the pan of turkey breasts for service. At that point, the inspector stopped the service staff member and measured the temperature of the turkey breasts. One turkey breast was measured at 129 F, another 145F, and another was 150F. The meat was placed back on the grill for proper heating. Staff stated a plan was set in place to remediate this issue.
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|
Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
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Item No.:
18
|
|
Site:
Galley-Cold Room 30
|
|
Violation:
A food transportation cart was noticed in the walk-in freezer. This cart was wet on the storage/shelf surface, and handle. Three plastic containers full of raw chicken were stored on this cart as well. The tops and sides of the container were wet. On the other side of the cart and near the cold room condensing unit, single-service items (bread and butter) were being stored. In this situation, the soiled cart would have to be moved to get to the single-service items. The cart was removed and washed. The plastic containers of raw chicken were removed and cleaned. Proper storage of food containers was discussed.
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|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
33
|
|
Site:
Galley-Freezer Room #30
|
|
Violation:
An excessive amount of condensation had formed on the deckhead of this unit. The condensate was frozen and no dripping occurred during the inspection. No food or packaging was impacted. Remediation began immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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|
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Item No.:
27
|
|
Site:
Preparation Room-Potato Preparation Room
|
|
Violation:
The food-waste chute of the potato peeler machine, adjacent to the handwashing sink, was heavily soiled with potato debris. This machine was previously cleaned. 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.:
22
|
|
Site:
Galley-Dishwashing Area
|
|
Violation:
At the starboard side aft dishwashing area, a heavy amount of steam was coming from the wash tank door area. The doors were misaligned at the time of the inspection. Additionally, eight pre-final-rinse nozzles were clogged and not providing a fan-like spray pattern. 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.
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|
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Item No.:
26
|
|
Site:
Galley-Wine Cellar Area
|
|
Violation:
The ice thickness sensor in the ice machine was soiled with a pink-like material. The inspector removed the material with an alcohol swab. Remediation began immediately.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
27
|
|
Site:
Galley-Landing Table Area
|
|
Violation:
The landing table area was soiled with food crumbs and a powder-like material. Additionally, the shelf above this area was soiled with food crumbs as well. This area had been previously cleaned and not in operation at the time of the inspection. Cleaning 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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|
|
Item No.:
27
|
|
Site:
Galley-Hot line Area
|
|
Violation:
The heat lamps above the hot line area were soiled with food residue. The area was in service at the time; however, no food was under the heat lamps at the time of the inspection. Remediation began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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|
|
Item No.:
27
|
|
Site:
Galley-Hot line Area
|
|
Violation:
The counter top alongside the bain marie area was soiled with food debris. The area was not in service at the time of the inspection. Remediation began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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|
|
Item No.:
28
|
|
Site:
Galley-Pastry Area
|
|
Violation:
Three trays of mixing spoons and whisks were stored on the counter top un-protected. The service period was not until the evening and the inspection took place in the afternoon. No galley staff was present in this area at the time of the inspection.
|
|
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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|
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Item No.:
19
|
|
Site:
Galley-Room 40 Freezer
|
|
Violation:
Three plastic containers of bread were stored with the lids dislodged and not fully covering the contents within. Additionally, a cart was stored just inside the freezer door with slightly wet plastic door curtains resting on the cart and draped over desserts being stored on this cart. The desserts were covered at the time of the inspection. The inspector and staff determined that there were too many carts inside this unit to secure proper food storage.
|
|
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.:
33
|
|
Site:
Bar-Steakhouse
|
|
Violation:
The decorative purple globes attached to the deckhead were soiled with dust.
|
|
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.:
08
|
|
Site:
Food Service General-Hood Cleaning Cabinets
|
|
Violation:
The hoses attached to the backflow preventer atmospheric vents were not sloped to drain in at least three cabinets. When the inspector repositioned the hoses so they were sloped, a significant amount of water poured from the hoses. This was observed in the pizzeria pantry, aft lido galley, and the Blue Iguana Cantina pantry.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
15
|
|
Site:
Buffet-Seafood Shack
|
|
Violation:
The shellshock tag logs for the raw oysters served in the Seafood Shack were labeled 'Steakhouse Oyster Tracking. Staff stated the oysters were kept stored in the Steakhouse and when a customer ordered oysters in the Seafood Shack, a crew member would bring them down from the Steakhouse. However, based on the logs, there were no notes indicating when oysters were transferred from the Steakhouse to the Seafood Shack. This inaccuracy in the logs makes trace back of oyster consumption difficult.
|
|
Recommendation:
Ensure the logs include information about transfer of oysters from one venue to another.
|
|
|
Item No.:
34
|
|
Site:
Galley-Potwash
|
|
Violation:
The tap for the bucket fill below the handwash station was leaking. Staff provided documentation that a work order had been submitted on 10/26/2018 and they were still awaiting spare parts.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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|
|
Item No.:
33
|
|
Site:
Galley-Aft
|
|
Violation:
In front of the grill line, red liquid was seeping from the intersection corner of four tiles. When the inspector stepped on one of the tiles, the liquid bubbled up from below. Staff stated the red liquid was epoxy and these tiles had been replaced the day before. Water had seeped underneath before the epoxy dried and cured, causing it to seep out. Staff stated a team was sent to the area to repair the tiles.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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|
|
Item No.:
34
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
The faucet of the handwash station at the clean end of the area was leaking.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deli
|
|
Violation:
The top plate inside the sandwich oven was flaking and white debris fell when the inspector touched the top.
|
|
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. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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|
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Item No.:
26
|
|
Site:
Buffet-Deli
|
|
Violation:
The top, front edge inside the sandwich oven was slightly soiled with grease. When the inspector rubbed an alcohol swab on the area, it became soiled with brown residue. Cleaning began immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
39
|
|
Site:
Pantry-Blue Iguana Cantina
|
|
Violation:
A large fly was in the pantry. The pest management team was called immediately.
|
|
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.:
34
|
|
Site:
Other-Pig and Anchor
|
|
Violation:
The drain line for the handwash sink was loose, causing water to drain onto the deck instead of into the scupper. Remediation began immediately.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Other-Pig and Anchor
|
|
Violation:
The drain line for the handwash sink was loose, causing water to drain onto the deck instead of into the scupper. Remediation began 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.:
20
|
|
Site:
Buffet-Seafood Shack
|
|
Violation:
Several pieces of plastic greenery were in the ice well with raw, whole snapper, shrimp and crab. Some of the greenery was in direct contact with the food items. The greenery had many crevices and other difficult to clean features.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface. Ensure multiuse food-contact surfaces are: (1) Smooth and (3) Free of sharp internal angles, corners, and crevices;
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|
|
Item No.:
26
|
|
Site:
Buffet-Seafood Shack
|
|
Violation:
Several pieces of plastic greenery were in the ice well with raw, whole snapper, shrimp and crab. Some of the greenery was in direct contact with the food items but it was not clear if it was approved for food contact. In addition, the greenery had many crevices and other difficult to clean features. Staff stated the greenery was washed after each use, but when the inspector examined one of the pieces, a small brown piece of debris was found and a sticky residue was left on the inspector's fingers after handling the item. The greenery was removed immediately.
|
|
Recommendation:
Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
13
|
|
Site:
Buffet-Mongolian Grill
|
|
Violation:
During operation, a cook was observed making stir-fry in a wok for immediate service for a consumer. A bowl of raw chicken and a bowl of raw shrimp were to the right of the cook. The consumer requested shrimp for the stir-try and the cook used a pair of tongs to scoop a portion of shrimp. While moving the tongs from the bowl of shrimp to the wok, juice from the raw shrimp dripped into the bowl of raw chicken. This practice resulted in allergen cross-contamination. The Food and Drug Administration's 2017 Model Food Code includes crustacean shellfish (such as crab, lobster, or shrimp) on their list of eight foods that can cause a serious allergic reaction in sensitive individuals.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
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|
|
Item No.:
06
|
|
Site:
Potable Water-Potable Water Bunkering Records
|
|
Violation:
The potable water bunkering record, dated 23 January 2019, did not identify that a calibration check occurred at the beginning of bunkering. Staff stated a calibration occurred; however, they did not document it on this bunkering record.
|
|
Recommendation:
Calibrate at the beginning of bunkering or production, and each time bunkering or production is restarted, when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart or logbook. Ensure the free residual halogen and pH measured by the halogen/ pH analyzer are accurate to within 0.2 mg/L (ppm) of the free residual halogen and 0.2 of the PH as measured by the manual test.
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|
|
Item No.:
06
|
|
Site:
Potable Water-Potable Water Bunkering Records
|
|
Violation:
The potable water bunkering record, dated 15 January 2019, did not identify that a calibration check occurred at the beginning of bunkering. Staff stated a calibration occurred; however, they did not document it on this bunkering record.
|
|
Recommendation:
Calibrate at the beginning of bunkering or production, and each time bunkering or production is restarted, when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart or logbook. Ensure the free residual halogen and pH measured by the halogen/ pH analyzer are accurate to within 0.2 mg/L (ppm) of the free residual halogen and 0.2 of the PH as measured by the manual test.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Potable Water Bunkering Records
|
|
Violation:
The potable water bunkering record, dated 28 December 2019, identified bunkering started at 10:58 and that a calibration check occurred at 10:50. Staff was unable to explain this discrepancy in the record identifying a calibration check occurred prior to the beginning of water flow from bunkering.
|
|
Recommendation:
Calibrate at the beginning of bunkering or production, and each time bunkering or production is restarted, when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart or logbook. Ensure the free residual halogen and pH measured by the halogen/ pH analyzer are accurate to within 0.2 mg/L (ppm) of the free residual halogen and 0.2 of the PH as measured by the manual test.
|
|
|
Item No.:
33
|
|
Site:
Other-Deck 0 Engineer's Office
|
|
Violation:
The junction between the bottom of counter and the deck, located in front of the espresso machine, was not coved. Greater than a day's worth of accumulation of dust and debris was observed inside this junction. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with dust and brown debris.
|
|
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). Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
29
|
|
Site:
Other-Deck 0 Garbage Room
|
|
Violation:
When the inspector approached the garbage room, three large metal trashcans filled with waste were blocking access to the handwashing sink. These trashcans were stored in between two pieces of equipment on either side of the handwashing sink, which completely blocked access. This was the only handwashing sink inside this room. Staff were present and working in this area. Corrections started immediately.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
30
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Site:
Other-Deck 0 Garbage Room
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Violation:
The only handwashing facility located in the garbage room was not supplied with single-service paper towels. The paper towel-dispensing bin was empty. Staff were present and working in this area. Corrections started immediately.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
08
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Site:
Other-Deck 0 Garbage Room
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Violation:
The potable water line supplying hot and cold water to the handwashing sink was not striped or painted in accordance with ISO 14726 (blue/green/blue) or blue only. Staff identified the stripe previous applied to this line was covered in white paint. 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 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.
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Item No.:
08
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Site:
Potable Water-Engine Room - Aft Evaporator Starboard
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Violation:
The distillate water line leaving the aft evaporator starboard and directed towards the potable water system was not striped or painted either in accordance with ISO 14726 (blue/gray/blue) or blue at 5 meter (15 feet) intervals. A blue/gray/blue stripe was observed directly after this distillate line left the evaporator; however, no additional stripping was observed for a distance of approximately 740 centimeters (24 feet) when this line went below the removable deck. 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.
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Item No.:
40
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Site:
Integrated Pest Management-Pest-Control Personnel Training Records
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Violation:
Crew was unable to produce a record documenting the pest management training for the store manager. Pest-control records identified this individual signed on the inspection of incoming provision shipments on 27 January 2019, 20 January 2019, 13 January 2019, 10 January 2019, and 6 January 2019.
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Recommendation:
Ensure the IPM Plan includes provisions for logs for active monitoring of pest sightings in operational areas of the vessel. Ensure the IPM plan includes provisions for training of crew members in charge of log completion. Record the time of the active monitoring inspections in the log.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 15 Serenity Whirlpool Spa Starboard
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Violation:
The antientrapment covers for the two suction fittings, located near the entrance to the Serenity whirlpool spa starboard, were covered in a significant layer of gray build-up. This build-up was approximately 1/4 inch thick, and covered over 50% of the antientrapment cover. This accumulation was greater than a day's worth. This whirlpool spa was recently opened. No passengers were present inside this facility.
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Recommendation:
Keep RWFs clean of debris, organic materials, and slime/biofilm in accessible areas in the water and on surfaces. Maintain the antientrapment covers for the suction fittings to ensure appropriate functionality. Ensure the antientrapment covers are kept free of debris build-up.
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Item No.:
08
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Site:
Potable Water-Deck 9 Midship Main Swimming Pool Machinery Room
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Violation:
The air gap, located beneath the vent for the reduced pressure zone assembly backflow prevention device on the potable water filling line for both whirlpool spas, was insufficient. The diameter of the delivery fixture opening measured 50 centimeters; however, the air gap only measured 35 centimeters.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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