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Item No.:
06
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Site:
Potable Water-Potable Water/Calibration Test Kit
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Violation:
While inspecting the medical facility, staff stated that the medical staff used a potable water test kit to the pH and chlorine levels during the bunkering process. The inspector asked staff to provide their secondary standards test kit to verify the calibration of the test kit. Staff returned with the secondary standards kit that did not have the reference values included to ensure calibration. The inspector asked where the documentation for the reference values was and how calibration was verified without this information. Staff stated the reference values were not used. Later in the inspection, staff provided another secondary standards kit that was complete with the proper information. The inspector asked to go back to the medical facility and to see if the water test kit was properly calibrated. During the process, it was difficult for staff to use the machine efficiently. After multiple attempts, the calibration of the machine was verified. The inspector asked staff to discard the test kit provided earlier and only use the kit that was sufficient.
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Recommendation:
Ensure the halogen test kit used to calibrate the halogen analyzer is accurate to within 0.2 mg/L (ppm) for halogen and graduated in increments no greater than 0.2 mg/L (ppm) in the range of free residual halogen normally maintained in the potable water system. Ensure all reagents used with the test kit are not past their expiration dates. Where available, maintain appropriate secondary standards onboard for electronic test kits to verify test kit operation.
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Item No.:
06
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Site:
Potable Water-Potable Water Bunkering and Production Records
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Violation:
The charts for production, distribution, and bunkering of potable water did not have notations detailing any unusual events. In multiple situations, the residual levels for both pH and halogen dipped below allowable levels. These dips were not below the acceptable level for more than fifteen minute increments; however, no notations were made. Additionally, while potable water was being reallocated to the technical water tank system, significant dips in the chart values were noticed but no documentation was noted.
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Recommendation:
Provide detailed information on the charts when pH and chlorine levels are below the required levels.
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Item No.:
06
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Site:
Potable Water-Potable Water Bunkering and Production Records
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Violation:
The bunkering and production charts did not have the proper calibration times listed. Stickers had been placed on the charts that indicated the charts were calibrated at different times than what the charts actually showed. For example, January 12, 16, 18, 22, and 24,calibration was noted on a sticker placed at the top of the chart as beginning at 8:30 am; however, in these occasions and many others, the actual bunkering or production process began after 9:00 to 9:30 am.
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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. Maintain the halogen analyzer-chart recorder properly and operate it in accordance with the manufacturer?s instructions. Conduct a manual comparison test daily to verify calibration. Calibrate whenever the manual test value is greater than 0.2 ppm higher or lower than the analyzer reading.
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Item No.:
07
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Site:
Potable Water-Pipe Disinfection Logs
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Violation:
On 2 February 2019, the potable water pipe disinfection log stated a piece of pipe was disinfected between 10:00 am ? 11:30 am; however it did not state the halogen concentration after flushing. In many other circumstances, times of disinfection, concentrations, and times for the complete process were not listed in the log. Additionally, some logs had 200 ppm for 1 hour listed on the document as the proper process, but 50 ppm for 4 hours was listed as the method used. It could not be determined by the inspector if proper disinfection occurred.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
08
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Site:
Housekeeping-Deck 9 Pantry
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Violation:
The backflow prevention device for the countertop water machine was soiled and corroded.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis Units
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Violation:
The potable water lines after the halogenation injection point were striped blue/white/blue on the port and starboard reverse osmosis units.
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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. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Testable Backflow Prevention Device Log
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Violation:
For multiple testable devices, two logs were maintained. The information in each log was not consistent with the other. For example, for evaporator production, the ?open? pressure reading and differentials were listed in log #1 as; 3.9. In log 1B, the same readings were listed as 3.0. The overall differential was listed as 0.4 in log #1 and 0.7 for the same device in log 1B. This happened again for the aft evaporator unit. 3.9 was listed in log #1, and 3.8 in log 1B. The overall differential was listed as 0.3 in log #1 and 0.7 in log B.
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Recommendation:
Maintain accurate records.
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Item No.:
10
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Site:
Recreational Water Facilities-Main Pool
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Violation:
The shepherd?s hook was not easily identifiable. Remediation began immediately.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width. Ensure the rescue or shepherd?s hook is long enough to touch the bottom center of the deepest portion of the RWF plus 2 feet (0.6 meters) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 2 feet (0.6 meters) distance from where the shepherd?s hook crosses the fill line of the RWF.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log Review
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Violation:
On 10 January 2019, a non-food handler crew member had an AGE onset at 0200 and did not report to medical until 1145 on 11 January. The crew member did not call in to the emergency number. The crew member received disciplinary action.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
13
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Site:
Bar-Pool Bar
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Violation:
A crew member washed their hands at the handwash sink located in the bar. The inspector washed their hands after the crew member. When the inspector washed their hands, the water temperature reached a maximum temperature of 82F. The soap was also extremely runny and it was difficult to get a lather.
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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.:
17
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Site:
Buffet-Officer and Staff Mess
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Violation:
The time control plan for the crew galley and the officer and staff mess did not match. The officer and staff mess had a time control plan that listed lunch service, including set up time, as 10:30-14:30. Food on the buffet line was prepared in the crew galley, which had a time control plan that listed lunch service, including set up time, as 10:00-14:00.
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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.:
17
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Site:
Buffet-La Terrazza
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Violation:
The time control plan posted at the coffee station had a service time, including set up, of 06:30-10:30. Containers of whole milk and skim milk set on the counter in front of the espresso machine had time control labels of 08:00-11:00.
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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.:
18
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Site:
Galley-Cold Room 25
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|
Violation:
Cold smoked trout was stored above ready-to-eat fig compote. This was corrected.
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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.:
18
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Site:
Galley-Cold Room 25
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Violation:
Cold smoked salmon was stored on a rolling cart above ready-to-eat fruits, salami, cheeses, and dressings. This was corrected.
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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.:
18
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Site:
Galley-Cold Room 24
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|
Violation:
Cold smoked salmon croissants were stored above ready-to-eat strawberries. This was corrected.
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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.:
18
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Site:
Galley-Cold Galley
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|
Violation:
In undercounter refrigerator 6, cured salmon was stored above ready-to-eat fully cooked lobster. This was corrected.
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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.:
18
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Site:
Preparation Room-Butcher Walk-in Refrigerator
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|
Violation:
Ground beef patties were stored above whole muscle beef. This was corrected.
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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.:
18
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Site:
Other-Engine Control Room
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|
Violation:
In the engine room office area, a small refrigeration unit was positioned on the deck. This unit was heavily soiled on the non food contact outside surface area, on the food contact inside surface area, and was resting on a soiled deck. Additionally, a rotten apple, two cartons of spoiled milk, some soda cans, and a bottle of water were inside this unit. The unit was not working and had an ambient temperature of 78F during the inspection.
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Recommendation:
Discard a food that is unsafe or adulterated.
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Item No.:
19
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|
Site:
Buffet-Service Line
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|
Violation:
A tray with two hamburger buns and a bowl of hot dog buns were stored on top of the service line unprotected by a sneeze guard or other means. The buns were discarded.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Buffet-La Terrazza
|
|
Violation:
At the smoothie station, smoothie ingredients were set on the counter in three rows. While preparing a smoothie, a crew member's uniform sleeve touched the spinach.
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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-La Terrazza
|
|
Violation:
The hand-contact portion of a set of tongs was directly touching slices of dried apples. The apples were removed.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Food Service General-Espresso Machines
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|
Violation:
The espresso machines located at La Terrazza coffee station, in the room service pantry, Arts Cafe, and Panorama Lounge each had eight slotted fasteners in the food splash zones. These slotted fasteners were difficult to clean.
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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:
Pantry-Room Service
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|
Violation:
The coffee grinder had six slotted fasteners in the food splash zones. A fastener was also missing in the food splash zone, making the area difficult to clean.
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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:
Other-Engine Control Room
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|
Violation:
In the engine room office area, a small refrigeration unit was positioned on the deck. This unit was heavily soiled on the non food contact outside surface area, on the food contact inside surface area, and was resting on a soiled deck. Additionally, a rotten apple, two cartons of spoiled milk, some soda cans, and a bottle of water were inside this unit. The unit was not working and had an ambient temperature of 78F during the inspection.
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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
|
|
Site:
Galley-
|
|
Violation:
Eleven wooden decorative logs were stored in the neutral cabinet. Staff stated glasses were placed on the logs and then sent out for service to guests. Staff stated the logs were washed in the dishwasher and showed the inspector documentation that said the logs were dishwasher safe. After sending the log through the dishwash, the log changed colors, indicating the log was absorbent.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Galley-
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|
Violation:
There were approximately 10 wooden boxes filled with small rocks and covered with a glass cover in the neutral storage cabinet. The rocks, a non-food contact surface, were difficult to clean. On 5 boxes, the corners of the glass covers were chipped. The boxes and covers were discarded.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
|
|
Site:
Galley-La Terrazza
|
|
Violation:
One large piece of food debris and two sugar packets were observed in the wash compartment of the dishwash.
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|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
|
|
Site:
Galley-Starboard Dishwash
|
|
Violation:
The curtain separating the rinse and final rinse compartments of the in use dishwash machine was soiled. This was cleaned.
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|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Pantry-Pool Grill Dishwash
|
|
Violation:
One nozzle on the final rinse spray arm was blocked with food debris. This was cleaned.
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|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Bar-Pool Bar Dishwash
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|
Violation:
One nozzle was blocked on the final rinse sanitizing spray arm. This was corrected.
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|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Galley-Dishwash 032104
|
|
Violation:
One nozzle on the final rinse sanitizing arm was blocked with food debris. This was cleaned.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Galley-Hood Type Potwash
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Violation:
Four nozzles on the sanitizing rinse manifolds were blocked with food debris on the hood type potwash. Additionally, two holes located at the end of the manifolds were blocked with food debris. The manifolds were cleaned.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Galley-Portside Dishwash
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Violation:
The final rinse curtain was soiled. This was cleaned.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
26
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Site:
Galley-
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Violation:
One of the containers stored in the neutral storage cabinet used to serve sake had food debris inside. This was sent for rewashing.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Starboard Restaurant Storage
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Violation:
A coffee machine was stored in the restaurant storage area among new food equipment. The water outlet for the coffee machine was soiled. This was cleaned.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Other-Engine Control Room
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Violation:
In the engine room office area, a small refrigeration unit was positioned on the deck. This unit was heavily soiled on the non food contact outside surface area, on the food contact inside surface area, and was resting on a soiled deck. Additionally, a rotten apple, two cartons of spoiled milk, some soda cans, and a bottle of water were inside this unit. The unit was not working and had an ambient temperature of 78F during the inspection.
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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.:
27
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Site:
Other-Engine Control Room
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Violation:
In the engine room office area, a small refrigeration unit was positioned on the deck. This unit was heavily soiled on the non food contact outside surface area, on the food contact inside surface area, and was resting on a soiled deck. Additionally, a rotten apple, two cartons of spoiled milk, some soda cans, and a bottle of water were inside this unit. The unit was not working and had an ambient temperature of 78F during the inspection.
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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-Potwash
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Violation:
The drain lines from the wash compartment and the rinse compartment were heavily soiled.
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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-
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Violation:
There were approximately 10 wood wooden boxes filled with rocks and covered with a class cover in the neutral storage cabinet. In one box, a large rock was soiled. The box was discarded.
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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.:
28
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Site:
Galley-
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Violation:
Four containers used to serve sake were found stored in the neutral storage cabinet wet. The containers were stored upright and not in a manner that allowed for complete drainage. The containers were sent for rewashing.
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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.:
28
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Site:
Buffet-La Terrazza
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Violation:
Two plates located on a waiter station were stored upright. The plates were removed.
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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.:
28
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Site:
Galley-Portside Dishwash
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Violation:
A pipe located above the clean side of the dishwash was dripping continuously onto the clean landing. A plate of dishes exited the machine, and water dripped onto them. The plates were sent to be rewashed. The machine was closed and the leak was fixed.
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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
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Site:
Buffet-Crew Mess Service Line
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Violation:
Five plastic cups were out on the service line wet. The cups were sent to be rewashed.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Other-Hotel Locker Near Pool Grill
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Violation:
Clean equipment was stored in the hotel locker located near the pool grill. This room was not constructed to food equipment storage standards. The bulkhead was soft and not durable. Exposed pipes and electrical cords were over the equipment.
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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.:
29
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Site:
Bar-Pool Bar
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Violation:
A crew member washed their hands at the handwash sink located in the bar. The inspector washed their hands after the crew member. When the inspector washed their hands, the water temperature reached a maximum temperature of 82F. The soap was also extremely runny and it was difficult to get a lather. After running for approximately two minutes, the water temperature reached the appropriate temperature. The bar was open for service during the inspection.
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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
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Site:
Buffet-La Terrazza
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Violation:
The handwash station at the omlette station reached a maximum temperature of 94F. The area was open for service during the inspection and paper towels were in the paper towel bin.
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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.:
30
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Site:
Bar-Pool Bar
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Violation:
A crew member washed their hands at the handwash sink located in the bar. The inspector washed their hands after the crew member. When the inspector washed their hands, the water temperature reached a maximum temperature of 82F. The soap was also extremely runny and it was difficult to get a lather. After running for approximately two minutes, the water temperature reached the appropriate temperature. The bar was open for service during the inspection.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available. Ensure soap is not runny and lathers properly.
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Item No.:
30
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Site:
Other-Garbage Room
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Violation:
There was no soap in the soap dispenser at the garbage room handwash sink.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Other-Hotel Locker Near Pool Grill
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Violation:
Clean equipment was stored in the hotel locker located near the pool grill. This room was not constructed to food equipment storage standards. The bulkhead was soft and not durable. Exposed pipes and electrical cords were over the equipment.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
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Site:
Other-Arts Cafe
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Violation:
A hot water dispenser was located in the corridor between the seating area and the Arts Cafe. There was no coving at the deck/counter juncture.
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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).
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Item No.:
33
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Site:
Housekeeping-Pantries
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Violation:
In all of the house keeping pantries, the deckhead above the undercounter dishwasher had a heavy amount of condensation forming on the deckhead located on the clean side of the pantry. On decks 5, 7, and 9, this condensation was located directly over beverage cans used for food service. No food was impacted at the time of the inspection.
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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.:
33
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Site:
Other-Engine Control Room
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Violation:
In the engine room office area, a small refrigeration unit was positioned on the deck. This unit was heavily soiled on the non food contact outside surface area, on the food contact inside surface area, and was resting on a soiled deck. Additionally, a rotten apple, two cartons of spoiled milk, some soda cans, and a bottle of water were inside this unit. The unit was not working and had an ambient temperature of 78F during the inspection.
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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:
Other-Pool Bar Water Dispenser Station
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Violation:
The deckhead above the water dispenser station located near the pool bar was made of canvas and tied with rope. There were several openings in the deckhead, making it difficult to clean.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
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Site:
Preparation Room-Butcher Galley Storage Locker
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Violation:
There was a depression in the deck surrounding the drain. The drain was raised in the middle of the depression, causing water to pool around the drain.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Pastry
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Violation:
The bulkhead to the right of the rotating oven was soiled with more than one day's worth of accumulation. This was cleaned.
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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-Portside Dishwash
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Violation:
A pipe located above the clean side of the dishwash was dripping continuously onto the clean landing. A plate of dishes exited the machine, and water dripped onto them. The plates were sent to be rewashed. The machine was closed and the leak was fixed.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
39
|
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Site:
Buffet-La Terrazza
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Violation:
One house fly was observed in the cold cut area. The house fly was resting on a cloth lining a basket of crackers. The house fly then landed on a plate of cheese. The basket of crackers and plate of cheese were discarded.
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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:
Potable Water-Potable Water Record Review
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Violation:
A lack of knowledge was demonstrated by staff working with the potable water system. For example, while in the medical facility, a reference standard kit was brought to the inspector without the reference values document. When the inspector asked where this document was, staff stated the document was not used to verify the calibration of the water test kit. There were also discrepancies in the chart analyzer calibration times on bunkering and production records. There were two testable backflow prevention device logs, which had different values recorded for the same device on the same date. On the bunkering, production, and distribution charts, values for pH and chlorine were below the required amounts, and no notation had been made on the charts to indicate why. Finally, it was unclear which method was being used to disinfect pipes and values such as the times of disinfection and concentrations were missing from records.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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