|
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Item No.:
24
|
|
Site:
Bar-Windjammer Plaza
|
|
Violation:
The concentration of chlorine in the sanitizing bucket was measured at less than 10 ppm. The area was in service during the inspection.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Bar-Windjammer Plaza
|
|
Violation:
A piece of wallpaper on the back bar bulkhead was peeling vertically, starting at the deckhead.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Windjammer Self-service Soda Machines
|
|
Violation:
The backflow prevention devices inside the two soda machines (port and starboard) had a clear plastic hose attached to the atmospheric vents and the hoses were not sloped to drain. The hose on the starboard unit had liquid in it.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Windjammer
|
|
Violation:
At least one dozen plastic serving containers being removed from the lines at the end of service were chipped and peeling at the top corners. Food was in these containers.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Windjammer
|
|
Violation:
At least one dozen plastic serving containers being removed from the lines at the end of service were chipped and peeling at the bottom corners. Food was in these containers.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
The deck grout was missing and recessed near the soiled end of the flight-type conveyor warewash machine. Staff stated a tile team was on board and would be repairing this area.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
19
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
A trolley with six cases of bottled water, two cases of bottled beer, and one box with a disposable beer keg was stored in the soiled drop off directly adjacent to a trolley with soiled items. The beverage trolley was removed immediately.
|
|
Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
21
|
|
Site:
Other-Diamond Lounge
|
|
Violation:
The portable satellite bar had several difficult to clean features, including exposed raw wood, corrugated metal edges, and velcro.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Chops
|
|
Violation:
The vertical glass panel on the waiter station in front of the show galley was chipped on both bottom corners.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Chops
|
|
Violation:
Two plastic containers in the waiter station adjacent to the show galley were chipped on the corners and edges. Boxed cereal and individual jams were stored in these containers.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Johnny Rockets
|
|
Violation:
A large fly was in the multiflow soda cabinet.
|
|
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.:
26
|
|
Site:
Galley-Johnny Rockets Show Galley
|
|
Violation:
The three previously-cleaned mixing arms on the milkshake twister machine were soiled and sticky to the touch.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Johnny Rockets Show Galley
|
|
Violation:
The left-most cup support on the previously-cleaned milkshake twister was soiled and sticky to the touch.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
44
|
|
Site:
Galley-Izumi Show Galley
|
|
Violation:
Staff stated that edamame was steamed on the back counter. The area was renovated during May 2018 and the bulkhead was a decorative material and glass instead of stainless steel. Staff stated the edamame could be steamed in the adjacent galley.
|
|
Recommendation:
Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required. If food preparation occurs on the back counter, replace the decorative materials on the back bulkhead with stainless steel.
|
|
|
Item No.:
26
|
|
Site:
Galley-Izumi
|
|
Violation:
The previously-cleaned ice machine on the beverage counter had juice residue on the panel behind the dispensing chute.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
39
|
|
Site:
Galley-Izumi
|
|
Violation:
One small fly was at the beverage station.
|
|
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.:
30
|
|
Site:
Galley-Sorrentos
|
|
Violation:
The handwash station closest to the pizza oven did not have a waste receptacle. The area was open during the inspection. This was corrected.
|
|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
08
|
|
Site:
Dining Room-Sorrentos Self-service Soda Machines
|
|
Violation:
The backflow prevention devices inside the two soda machines had a clear plastic hose attached to the atmospheric vents and the hoses were not sloped to drain.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Fish and Ships Hood Cleaning Cabinet
|
|
Violation:
The end of the drain hose on the atmospheric vent for the backflow prevention device was completely submerged in the degreasing solution. This was corrected immediately.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch). Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 Hot Galley
|
|
Violation:
The deck grout was missing and recessed between the bains marie and cooktop units. Staff stated a team was on board to repair the deck grout.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Dishwash Area
|
|
Violation:
The flight-type warewash machine had been out of order since April 8. Staff stated there was an issue with the control panel and after attempts to repair it on board, the manufacturer was being contacted for technical assistance. Documentation of this contact was provided.
|
|
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.
|
|
|
Item No.:
30
|
|
Site:
Other-Bridge Coffee Station
|
|
Violation:
There were no paper towels at handwash station at the bridge coffee station. This was corrected.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
38
|
|
Site:
Other-Bridge Coffee Station
|
|
Violation:
The cabinet under the utility sink had coffee machine cleaner and other cleaning supplies in it. The cabinet was not labeled 'CLEANING MATERIALS ONLY.' This was corrected.
|
|
Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
|
|
|
Item No.:
27
|
|
Site:
Other-Bridge Coffee Station
|
|
Violation:
The counter under the coffee machine was slightly soiled food debris and a sticky substance. This was immediately cleaned.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Splash Away Bay
|
|
Violation:
A child in a diaper was observed in the recreational water facility. A crew member responsible for monitoring the area did not react to the child in a diaper. The inspector pointed the child out, and a supervisor told the crew member to instruct the child to leave the facility.
|
|
Recommendation:
Prohibit children in diapers or who are not toilet trained from using any RWF that is not specifically designed and approved for use by children in diapers.
|
|
|
Item No.:
44
|
|
Site:
Recreational Water Facilities-Splash Away Bay
|
|
Violation:
A child in a diaper was observed in the recreational water facility. A crew member responsible for monitoring the area did not react to the child in a diaper. The inspector pointed the child out, and a supervisor told the crew member to instruct the child to leave the facility.
|
|
Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP-during inspections and on request - knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 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 6 of the VSP 2018 Operations Manual as it relates to their assigned duties.
|
|
|
Item No.:
10
|
|
Site:
Housekeeping-Private Whirlpool Sanitation and Superchlorination Logs
|
|
Violation:
Documentation printed on 21 March listed 11 private cabins with completed superchlorination for turnaround days on 23 and 28 March, but the documentation was not signed to indicate these rooms were superchlorinated. A crew member stated this was a clerical error and that he personally had completed the task.
|
|
Recommendation:
Clean and disinfect individual hydrotherapy pools, including associated recirculation systems, between customers. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
|
|
|
Item No.:
20
|
|
Site:
Pantry-Housekeeping Pantries 2.7.04 and 2.5.06
|
|
Violation:
The ice scoop inside the ice bin in pantry 2.7.04 was brown from rust that could be wiped off with an alcohol pad. The chain attached to the scoop was brown from rust. The side of the bin where the scoop rubbed against was also brown from rust. Brown rust was noted at the bottom of the ice bin. There was ice in the bin at the time of the inspection. Similar issues were noted in panty 2.5.06, with brown rust on the side of the bin near the ice scoop. Additionally, the top of the ice machine over the food bin in this pantry had a significant amount of brown rust on the food contact surface.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Housekeeping-Housekeeping Pantries 2.7.04
|
|
Violation:
One wash nozzle and one final rinse nozzle in the undercounter warewash machine were partially blocked with debris. Crew reported the machine was last cleaned the night prior to the inspection. No clean items were in the machine.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Fan Room 8.1
|
|
Violation:
The potable water faucet extension on the portside utility sink was detached from the sink, which left an exposed thread. Crew confirmed that they attached a hose to this sink. Crew could not identify backflow prevention for this potential cross connection, and stated there was none documented on their cross connection control log. Crew stated they would install a backflow prevention device after sanitation with 50 ppm chlorine for 4 hours.
|
|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (7) hose-bib connections;
|
|
|
Item No.:
26
|
|
Site:
Children Area-Aquanauts (3-5 Year Old Area)
|
|
Violation:
The rubber splash shield around the drinking water fountain nozzle was soiled with debris in the food-contact area.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Children Area-Royal Babies and Tots (Nursery)
|
|
Violation:
A clean dish drying rack was located on the counter directly adjacent to a waste bin. The rack contained at least two bowls, two plates, two bottles, four bottle mouth pieces, plastic utensils, and other items.
|
|
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.
|
|
|
Item No.:
30
|
|
Site:
Children Area-Living Room (Teen Area)
|
|
Violation:
The soap at the handwash station was runny compared to a bottle of the source soap that crew brought to the handwash station. It appeared to be watered down. Crew explained that only the undercounter warewash machine was used in this area to service the nursery.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Training
|
|
Violation:
There was no training record on file available for a designated responsible person for multiple tasks. The crew member had been on the vessel since 18 February. The last pest management training was conducted in January. The manager was new to the role and did not have documentation on file. The IPM plan listed this manager as the responsible person for numerous tasks.
|
|
Recommendation:
Document the training of the pest-control personnel.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Manual
|
|
Violation:
The responsible party for six tasks in the IPM Manual were listed as 'To be completed by each vessel'. However, the vessel did not specify the responsible party. For other tasks, specific roles were listed, such as hotel maintenance manager, horticulturalist, etc. Tasks included: 1) Document and maintain pest sighting logs (designated person); 2) Dispatch inspect monitor traps; 3) place insect monitor traps and bait stations; 4) inspect insect monitor traps and bait stations weekly and replace traps with insects and those that are nonfunctional or destroyed; document weekly inspection; 5) proactive inspections; and 6) monitor, inspect monthly and treats areas as needed.
|
|
Recommendation:
Ensure the vessel has an IPM plan to implement effective monitoring and control strategies for pests aboard the vessel. Updated the IPM plan with the specific responsible person.
|
|
|
Item No.:
08
|
|
Site:
Galley-Cafe Promenade
|
|
Violation:
Crew were unable to show the inspector a vented backflow prevention for the bucket-fill on the handwash sink near the ice machine. The bucket-fill had a threaded attachment. Crew stated they do not use hoses in this area and would attach a piece to remove the threaded attachment.
|
|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (7) hose-bib connections; Alternatively, remove the potential cross connection by ensuring there are no threads available to attach a hose.
|
|
|
Item No.:
29
|
|
Site:
Galley-Cafe Promenade
|
|
Violation:
The handwash station near the ice machine was blocked by a portable trolley. The area was in operation.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
16
|
|
Site:
Galley-Cafe Promenade
|
|
Violation:
In the upright refrigerator, a large bucket containing whole milk had a date label of 10 April (production) to 17 April (discard), which was longer than the seven day maximum. This was corrected.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
|
|
|
Item No.:
22
|
|
Site:
Galley-Cafe Promenade
|
|
Violation:
Four wash nozzles of the undercounter warewash machine were blocked with debris. The area was in operation and there was a rack full of mugs in the machine.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
16
|
|
Site:
Galley-Cafe Promenade
|
|
Violation:
Inside an upright portable trolley, there were two trays of different mousse desserts, cheese cake, and pineapple upside down cake that were potentially hazardous. There was a time control label (1120-1420) on the outside of the trolley but not on each individual tray of dessert items. These items were being placed into service in the display counter at the bar. The food items were 45-49F. This trolley was not listed on the time control plan. At 1150 when the inspector exited the pantry into the bar, crew members were writing time control labels for the food items in the display cabinet and explained they were just being set up for service. The time control plan stated the area was in operation 24 hours. In front of the display there were two other portable trolleys. One trolley contained four trays of sandwiches and wraps. This trolley was not on the plan. The trays were not labeled when the inspector arrived to the area for service. Crew stated these trolleys were for transportation, but crew also stated the trolleys would remain in this area during service until all food was moved to the display cabinet. At time of inspection, the display trays in the cabinets were full.
|
|
Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
|
|
|
Item No.:
17
|
|
Site:
Galley-Cafe Promenade
|
|
Violation:
Inside an upright portable trolley, there were two trays of different mousse dessert, cheese cake, and pineapple upside down cake that were potentially hazardous. There was a time control label (1120-1420) on the outside of the trolley but not on each individual tray of dessert items. These items were being placed into service in the display counter at the bar. The food items were 45-49F. This trolley was not listed on the time control plan. At 1150 when the inspector exited the pantry into the bar, crew members were writing time control labels for the food items in the display cabinet and explained they were just being set up for service. The time control plan stated the area was in operation 24 hours. In front of the display there were two other portable trolleys. One trolley contained four trays of sandwiches and wraps. This trolley was not on the plan. The trays were not labeled when the inspector arrived to the area for service. Crew stated these trolleys were for transportation, but crew also stated the trolleys would remain in this area during service until all food was moved to the display cabinet. At time of inspection, the display trays in the cabinets were full.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Bar-Cafe Promenade
|
|
Violation:
The backflow prevention device in the under counter technical space below the left espresso machine was excessively soiled with debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
30
|
|
Site:
Bar-Sugar Beach
|
|
Violation:
There was no effective and sanitary method for hand drying at the handwash station. Napkins were stocked in the paper towel dispenser. These easily came apart during the hand drying process. This handwash station was for crew and passengers. The area was not open.
|
|
Recommendation:
Ensure each handwashing facility has a supply of single-service paper towels available.
|
|
|
Item No.:
24
|
|
Site:
Bar-Vintages
|
|
Violation:
The sanitizing solution in the bucket measured less than 50 ppm with both the inspector's and crew's test strips. The bucket was removed.
|
|
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);
|
|
|
Item No.:
22
|
|
Site:
Bar-Ale and Anchor Pub
|
|
Violation:
One final rinse nozzle was blocked with blue debris. The machine was empty but the area was open with passengers at the bar.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
27
|
|
Site:
Bar-Ale and Anchor Pub
|
|
Violation:
There was excessive standing water at the bottom of the undercounter cabinet that contained four disposable beer kegs. The disposable beer kegs were stored in cardboard boxes. The boxes were soaked through at the bottom.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Bar-Ale and Anchor Pub
|
|
Violation:
The disposable beer kegs in the undercounter cabinet were stored in cardboard boxes. The boxes were soaked through at the bottom due to standing water in the cabinet. Crew explained the boxes were necessary for stability because the bottom of the kegs were rounded. There were no keg stands in the cabinet.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Deck 1
|
|
Violation:
The top of the deckhead mounted door latch magnet was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a sticky black residue. This area was recently cleaned. Corrections started 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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Item No.:
27
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Site:
Preparation Room-Deck 1
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Violation:
The outside, nonfood-contact surface of the burger-making machine was covered in a white oxidation. This white oxidation was extremely prevalent surrounding the center hoist and the right switch box. Additionally, caulking surrounding the right switch box was flaking and in disrepair. A slimy residue was visible underneath areas of missing caulk.
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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.:
21
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Site:
Preparation Room-Deck 1
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Violation:
The outside, nonfood-contact surface of the burger-making machine was covered in a white oxidation. This white oxidation was extremely prevalent surrounding the center hoist and the right switch box. Staff stated the outside of this machine was constructed out of aluminum. Additionally, caulking surrounding the right switch box was flaking and in disrepair. A slimy residue was visible underneath areas of missing caulk.
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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.:
27
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Site:
Preparation Room-Deck 1 Meat Thawing
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Violation:
The tops of two rollaway food storage carts were soiled to sight and touch with white debris. The inspector rubbed an alcohol wipe over these surfaces, and the wipe became soiled with a white and gray residue. This area was recently cleaned.
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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:
Preparation Room-Deck 1
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Violation:
Moisture was dripping from the left box inside the technical space above reach-in refrigeration unit # 4811.012.105. A significant amount of moisture accumulated on the bottom of the technical space beneath this drip. A fruit fly flew out from this space into the preparation area. This area was in service.
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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.:
39
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Site:
Preparation Room-Deck 1
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Violation:
When the inspector opened the technical compartment above reach-in refrigeration unit # 4811.012.105, a fruit fly flew out into the preparation area. Moisture was dripping from the left box inside this technical space and pooling on the space below. This area was in service.
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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.:
20
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Site:
Preparation Room-Deck 1
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Violation:
The sealant surrounding the inside of the exit chute for the potato peeling equipment was missing and in disrepair. Numerous areas of missing sealant were present along the bottom of the juncture between the chute and the inside of the equipment. These area was not soiled.
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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.:
33
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Site:
Provisions-Deck 1 Fresh Fish Storage
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Violation:
The deckhead-mounted electrical box was covered in a white, corrosion-like material. The inspector rubbed an alcohol wipe over this surface, and the white became soiled with this white material. Additionally, the side of this box was covered in flaking and peeling brown material. This area was recently 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. 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:
Provisions-Deck 1 Liquor Storage
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Violation:
The deck under numerous boxes of stored liquor was soiled with dust and debris greater than a day's worth of accumulation. Numerous pieces of plastic and one piece of candy accumulated underneath boxes of stored liquor near the evaporative condenser unit. This area was recently 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.:
19
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Site:
Galley-Deck 3 Beverage Station
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Violation:
The metal chain for the left scoop inside ice machine B was detached from the holder and resting on ice inside the bin below. Corrections started 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.:
20
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Site:
Galley-Deck 3 Beverage Station
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Violation:
The fastener above the middle dispenser for the cappuccino machine was missing. This created a difficult-to-clean surface. This recess was soiled with a brown and orange residue.
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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. 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.:
26
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Site:
Galley-Deck 3 Beverage Station
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Violation:
The fastener above the middle dispenser for the cappuccino machine was missing. This created a difficult-to-clean surface. This recess was soiled with a brown and orange residue.
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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.:
28
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Site:
Galley-Deck 3 Dishwashing Station
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Violation:
Five white, large serving bowls were stored wet inside a mobile storage cart, located to the left of the dishwashing machine. These bowls were stored inverted and top of each other. When the inspector lifted these bowls from the stack, moisture dripped off. These bowls were recently washed and sanitized.
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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.:
22
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Site:
Galley-Deck 3 Dishwashing Station
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Violation:
The rack-type dishwashing machine was out of service. Staff stated this machine was out of service since the previous day due to a blown transformer. A contractor was onboard working on the machine during the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 3 Dishwashing Station
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Violation:
The front of the wash compartment for the conveyor-type dishwashing machine was steadily dripping onto the deck. Water was pooled on the deck underneath this leak. This machine was in service.
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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.:
39
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Site:
Galley-Deck 3 Pastry
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Violation:
One fruit fly was flying in front of the small deck-mounted mixer. This area was in service and staff were present.
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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.:
33
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Site:
Galley-Deck 3 Pastry
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Violation:
The grouting surrounding the forward island inside this area was in disrepair and covered in a black and brown slimy material. Build-up was excessive in areas of missing grout. This accumulation was greater than a day's worth.
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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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
36
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Site:
Galley-Deck 3 Vegetable Station Walk-In Refrigeration Unit
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Violation:
The light intensity to the left side of the evaporative condenser unit was insufficient. The inspector measured the light intensity in the area at approximately 56 lux. Containers of cut leafy greens were stored in this corner.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
39
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Site:
Galley-Deck 3 Soup Station
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|
Violation:
One fruit fly was observed flying in front of stored hotel pans, located to the left of the handwashing station. This area was in service and staff was present.
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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.:
29
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Site:
Galley-Deck 3 Soup Station
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Violation:
The handwashing sink, located to the left of the soup kettles, was unable to provide water at an appropriate temperature through the mixing valve. The inspector ran the hot water for a period of over three minutes, and the temperature stabilized at 143.2F. The inspector utilized a maximum registering tip-thermometer to record the temperature. The area was in service and staff was preparing food.
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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.:
27
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Site:
Galley-Deck 3 Roast/Sauce Walk-In Refrigeration Unit
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Violation:
The top of the mobile storage cart, storing trays of cheese and containers of sauce, was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a gray residue. Corrections started 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.:
22
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Site:
Galley-Deck 3 Potwash Station
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|
Violation:
The gauge on the hood-type potwash machine identified a temperature of approximately 175F during the wash cycle, while the inspector measured a temperature of 158F using a thermocouple. This machine was in service.
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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.:
21
|
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Site:
Galley-Deck 4 Beverage Station
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Violation:
The four casters on the bottom of the mobile trolley, stored in between the milk machine and coffee machine, were heavily corroded on the bottom.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
20
|
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Site:
Galley-Deck 4 Beverage Station
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Violation:
The left fastener inside the food-splash zone of the counter-mounted toast was grooved on the inside. This created a difficult-to-clean surface. The inside of this fastener was not soiled.
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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.:
21
|
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Site:
Galley-Deck 4 Hot Preparation Area
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Violation:
The bottom and right gasket surrounding the door of the left combination oven was in disrepair and unable to create a tight seal surrounding the door. An excessive amount of steam was observed exiting the door to the oven along the right edge. This steam was collecting as condensation on the bottom right of the oven and was dripping onto the deck below.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
37
|
|
Site:
Galley-Deck 4 Hot Preparation Area
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Violation:
The bottom and right gasket surrounding the door of the left combination oven was in disrepair and unable to create a tight seal surrounding the door. An excessive amount of steam was observed exiting the door to the oven along the right edge. This steam was collecting as condensation on the bottom right of the oven and was dripping onto the deck below.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
34
|
|
Site:
Galley-Deck 4 Potwash Station
|
|
Violation:
The pipe in the corner of this area, located underneath the cabinet, had a steady flow of water leaking onto the deck. Water was pooled onto the deck below.
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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-Deck 2
|
|
Violation:
One fruit fly was flying around the forward end of the crew service area of the buffet. This area was in service and crew was present.
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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.:
28
|
|
Site:
Buffet-Deck 2 Beverage Station
|
|
Violation:
One plastic glass, stored inverted and out for service, was stored wet on a storage rack to the right of coffee machine. This plastic glass was dripping water on the tray below. Corrections started 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.:
33
|
|
Site:
Galley-Deck 2
|
|
Violation:
The top of the bulkhead-mounted phone equipment box was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a yellow and gray residue. This accumulation was greater than a day's worth. This area was in service and crew was present.
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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.:
22
|
|
Site:
Galley-Deck 2 Dishwashing Station
|
|
Violation:
The wash tank of the conveyor-type dishwashing machine was excessively soiled with food debris. Numerous pieces of rice and a large brown piece of debris were observed inside this compartment. This machine was in service.
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|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
20
|
|
Site:
Dining Room-Teppanyaki
|
|
Violation:
The four teppanyaki grill tops were all heavily scored and gouged.
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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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|
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Item No.:
35
|
|
Site:
Galley-Deck 3 Dishwashing Station
|
|
Violation:
The front of the wash compartment for the conveyor-type dishwashing machine was steadily dripping onto the deck. Water was pooled on the deck underneath this leak. This machine was in service.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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