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Item No.:
07
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Site:
Potable Water-Pipe Maintenance Records
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Violation:
On twelve pipe replacement records dated from December 30, 2018 to January 27, 2019, the pipe maintenance records indicated that planned maintenance to the potable water system had been conducted. However, the contact time and halogenation value indicated on the records were for emergency maintenance. Staff said that temporary solutions were implemented and then the pipe maintenance was performed. During the same time period, two records had no indication as to whether the maintenance was planned or was emergency.
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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:
Potable Water-Bunkering Records
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Violation:
On December 23, the ship started bunkering water with a pH above 7.8 at 7:20 am. At 7:30 am, the pH was 7.9. The pH was not tested again until 8:10 am.
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Recommendation:
Adjust the free halogen residual level to at least 2.0 MG/L (ppm) and the pH not to exceed 7.8 within 30 minutes of the start of the bunkering and production processes.
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Item No.:
08
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Site:
Potable Water-Starboard Forward Bunker Station
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Violation:
Four hoses were stored in a rolling cart. Blue pads used to protect the hoses were resting on top of the hoses. Both the bottom of the cart and the blue pads were soiled. Additionally, the pads were wet. The pads were discarded. The cart was cleaned.
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Recommendation:
Ensure other equipment and tools used in the bunkering of potable water are constructed of safe, easily cleanable materials, dedicated solely for potable water use, and maintained in good repair. Handle and store all hoses, fittings, water filters, buckets, equipment, and tools used for connection with the bunkering of potable water in a sanitary manner. Ensure potable water hoses are rolled tight with the ends capped, on reels, or on racks, or with ends coupled together and stowed in potable water hose lockers.
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Item No.:
08
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Site:
Potable Water-Starboard Forward Bunker Station
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Violation:
The bottom shelf of the hose locker was soiled with black and brown debris. Staff stated the hose locker was cleaned. When the inspector returned to the area, the bottom shelf of the hose locker was still soiled with black and brown debris and there was a used pair of gloves locked inside.
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Recommendation:
Construct potable water hose lockers of smooth, nontoxic, corrosion resistant, easily cleanable material and maintain in good repair.
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Item No.:
08
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Site:
Preparation Room-Potato
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Violation:
There was no air gap for the potable water filling on the potato peeler next to the handwash station. The bracket holding the potable water line to the side of the peeler was loose and the line had slipped down.
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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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Item No.:
08
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Site:
Buffet-Deck 10 Lido Market
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Violation:
At the portside beverage station, the backflow prevention device for the countertop hot chocolate maker was soiled and dripping water.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Pantry-Deck 10 Lido
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Violation:
At the forward buffet area, the backflow prevention device for the coffee machine was soiled and dripping water.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
15
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Site:
Provisions-Shellstock Tag Logs
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Violation:
Raw oysters were served in both the Seafood Shack and the Steakhouse. However, it was not clear from the logs of shellstock tags which outlet each box of oysters had been served.
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Recommendation:
Ensure shellstock shellfish tags: (1) Remain attached to the container in which the shellstock are received until the container is empty. (2) Are maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by using an approved record-keeping system that keeps the tags or labels in chronologic order correlated to the date when the shellstock are served and the date when the last shellstock from the container is served is recorded on the tag or label.
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Item No.:
19
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Site:
Buffet-Team Dining Room 2
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Violation:
Bowls and jars of sauces on display for self-service were positioned three-deep, and the consumer had to reach almost their entire arm under the sneeze guard in order to access the sauces at the back. This was corrected immediately by rearranging the bowls and jars.
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Recommendation:
Position food on display so it is not exposed to contamination during service.
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Item No.:
19
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Site:
Buffet-Team Dining Room 2 - Salad Line
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Violation:
Containers of salad toppings on display for self-service were positioned three-deep, and the consumer had to reach almost their entire arm under the sneeze guard in order to access the toppings at the back. This was corrected immediately by rearranging the containers.
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Recommendation:
Position food on display so it is not exposed to contamination during service.
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Item No.:
19
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Site:
Galley-Walk-in Freezer
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Violation:
A deckstand had been placed on its side and a foot was resting on the side of a tray holding a pan of food. The deckstand was moved immediately.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Buffet-Deck 10 Lido Market
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Violation:
At the deli station next to the Mongolian line, a tray of cookies was on the counter with no serving tongs. The area was open for service and passengers were in line for food.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
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Site:
Buffet-Deck 10 Guys Burger
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Violation:
The undercounter refrigerator was placed out of service on 26 December. A work order has been placed.
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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.:
20
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Site:
Buffet-Team Dining Room 1
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Violation:
The bottom inside of the microwave door had been scorched in a small area and the surface was no longer smooth or easily cleanable. Staff stated the microwave was removed and would be replaced.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth. Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.
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Item No.:
20
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Site:
Pantry-Deck 10 Lido
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Violation:
At the forward dishwashing area, ten plastic plates used for food service were chipped and dented on the food surface area.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Bar-Deck 10 Red Frog
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Violation:
Both of the margarita mixing machines located on the back bar area had chips and broken pieces of plastic on the bottom base area creating areas difficult to clean. Remediation began immediately. The bar was in use at the time of the inspection.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Bar-Deck 10 Red Frog
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Violation:
The forward-most margarita machine had a sticker removed, leaving a glue residue on the front of the mixer. This glue residue made this area difficult to clean. The bar was in use at the time of the inspection.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Buffet-Deck 10 Lido Market
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Violation:
At the Sweet Spot, the sanitizing bucket water had an oily sheen on the surface and the halogen concentration was below 50 ppm. The bucket was removed.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Dishwash Area
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Violation:
Two dishwash racks were stored on the directly deck on the soiled side of the area. These were removed immediately.
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Recommendation:
Do not store dishwash racks on the deck.
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Item No.:
22
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Site:
Preparation Room-Meat Preparation
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Violation:
The undercounter warewash machine had been out of order since December 26, 2018. Replacement parts had been approved for order on January 9, 2019. Staff stated the utensils used in this area were washed in the buffet preparation room.
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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.
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Item No.:
22
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Site:
Pantry-Deck 10 Lido
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Violation:
At the dishwashing area, a heavy amount of condensation was coming from the hood-type dishwashing machine and forming on the deckhead above the machine.
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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-Deck 10 Lido
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Violation:
At the entrance to the lido galley, a bucket of dirty water was stored in a cleaning bucket.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
23
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Site:
Pantry-Deck 10 Red Frog
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Violation:
The undercounter dishwashing machine reached wash temperatures of 144°F, 146°F, and 145°F for an average temperature of 145°F.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74°C (165°F) for a stationary-rack, single-temperature machine; (2) 66°C (150°F) for a stationary-rack, dual-temperature machine; (3) 71°C (160°F) for a single-tank, conveyor, dual-temperature machine; (4) 66°C (150°F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
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Site:
Buffet-Deck 10 Lido Market
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|
Violation:
At the Sweet Spot, the sanitizing bucket water had an oily sheen on the surface and the halogen concentration was below 50 ppm. The bucket was removed.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
26
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Site:
Galley-Ice Machine
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Violation:
The inside of the cuber splash panel was slightly soiled with pink and black debris. This was corrected immediately.
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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:
Pantry-Deck 10 Lido
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Violation:
At the forward pantry area, three hot units were stored soiled on a previously cleaned preparation counter. The countertop was soiled with oil and food debris from the heating units. Staff stated the area had been previously cleaned.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Deck 10 Lido
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Violation:
At the deli preparation area, four cutting boards on the preparation counter were soiled with dust and debris. The areas was open for service; however, no food preparation had occurred in this area. Staff stated the area had been used for breakfast, cleaned, and was reopened for lunch service.
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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:
Pantry-Deck 10 Lido
|
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Violation:
At the forward pantry area, three hot units were stored soiled on a previously cleaned preparation counter. Staff stated the units had been used for breakfast, cleaned, and placed on the counter.
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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:
Pantry-Deck 10 Iguana
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|
Violation:
The top of the chemical locker was heavily soiled with dust. 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:
Buffet-Deck 10 Lido Market
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Violation:
At the starboard side beverage station, the backflow prevention device for the countertop hot chocolate maker was 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.:
28
|
|
Site:
Buffet-Deck 10 Lido Market
|
|
Violation:
At the Mongolian Line, a cart used to store clean lids for the cooking areas was soiled and resting against a clean storage area. The cart was removed immediately.
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Recommendation:
Maintain proper separation of clean and soiled items.
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Item No.:
28
|
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Site:
Buffet-Deck 10 Lido Market
|
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Violation:
Thirty plastic glasses were stored wet nested at the ice cream station. The glasses were removed immediately.
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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:
Galley-Deck 10 Lido
|
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Violation:
At the deli preparation area, a tray of previously cleaned cooking utensils was left unprotected.
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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:
Bar-Deck 10 Iguana
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Violation:
Two trashcans, at the entrance to the bar, were stored resting against the clean glass rack. The glass rack was full of clean glasses. The bar was open at the time of the inspection. The glasses were removed.
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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:
Pantry-Deck 10 Red Frog
|
|
Violation:
Fifty previous cleaned plastic bar glasses were stored in the pantry clean area unprotected. 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.:
28
|
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Site:
Pantry-Deck 10 Red Frog
|
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Violation:
Three trashcans with trash inside were stored resting against the clean glass storage rack. The clean glass rack was full of previously cleaned glasses at the time of the inspection.
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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-Team Dining Room 1
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|
Violation:
At the beginning of the hot service line, a tray of spoons was stored with the food-contact surfaces unprotected. The tray was removed and replaced.
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Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
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Item No.:
29
|
|
Site:
Bar-Deck 10 Red Frog
|
|
Violation:
The water temperature for the handwash station reached a maximum of 84°F through the mixing value. Remediation began immediately.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
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Item No.:
29
|
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Site:
Bar-Deck 10 Red Frog
|
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Violation:
The water temperature for the handwash sink inside the bar area reached a maximum temperature of 83°F through the mixing value. Remediation began immediately.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
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Item No.:
30
|
|
Site:
Pantry-Deck 10 Lido
|
|
Violation:
At the entrance to the lido galley, the female restroom door was not self-closing.
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|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
33
|
|
Site:
Galley-Deck 10 Lido
|
|
Violation:
At cold room #50, the emergency trap housing was dislodged from the bulkhead leaving an area 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
|
|
Site:
Pantry-Deck 10 Lido
|
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Violation:
At the dishwashing area, a heavy amount of condensation was coming from the hood-type dishwashing machine and forming on the deckhead above the machine and outside of the hooded area.
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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:
Buffet-Deck 10 Seafood Shack
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|
Violation:
Several deckhead tiles located above the hot grill and service counters were dented and displaced creating areas difficult to clean.
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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
|
|
Site:
Buffet-Deck 10 Seafood Shack
|
|
Violation:
In front of the hot grill, the deckhead had a 1-inch strip that ran the entire length of the grill that was soiled, rusted, and in disrepair. Staff stated a profile strip would be placed over this area for cleaning purposes.
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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. 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
|
|
Site:
Buffet-Deck 10 Lido Market
|
|
Violation:
The beverage station across from the Seafood Shack has an excessive amount of water on the deck in the technical space.
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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
|
|
Site:
Galley-Deck 10 Lido
|
|
Violation:
In cold room #53, condensation had formed on the deckhead in front of the condenser unit. No food was impacted.
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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
|
|
Site:
Galley-Food Elevators
|
|
Violation:
The deck and door track inside both food elevators were soiled. The galley was not in service at the time of the inspection.
|
|
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.:
38
|
|
Site:
Buffet-Team Dining Room 1 - Cleaning Locker
|
|
Violation:
Two mops were stored wet in a mop bucket with the heads down instead of being allowed to air dry.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
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|
Item No.:
39
|
|
Site:
Galley-Dishwash
|
|
Violation:
One house fly was observed at the soiled drop off of the crew dishwash.
|
|
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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