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Item No.:
10
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Site:
Recreational Water Facilities-Fecal/Vomit Accident Templates - Baby Splash Zone
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Violation:
The fecal/vomit accident log template for the baby splash zone was not updated with the correct pH requirements. The template had '7.0-7.5 pH and more than or equal to 25 C'. The Fecal/Vomit accident plan was updated per 2018 VSP Manual.
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Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.9 is available for review during inspections.
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Item No.:
21
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Site:
Other-Aft Portside Waiter Station
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Violation:
There were two bussing bins stored on the station located near the kid's splash zone on the portside. The station was heavily soiled with food and dirt and was beneath a canvas deckhead with openings to the plenum. Additionally, there were several openings (gaps, seams) on the counter and glass backsplash. These gaps and seams were soiled.
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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. 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:
Other-Aft Portside Waiter Station
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Violation:
There were two bussing bins stored on the station located near the kid's splash zone on the portside. The station was heavily soiled with food and dirt and was beneath a canvas deckhead with openings to the plenum. Additionally, there were several openings (gaps, seams) on the counter and glass backsplash. These gaps and seams were 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.:
33
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Site:
Other-Aft Portside Waiter Station
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Violation:
There were two bussing bins stored on the station located near the kid's splash zone on the portside. The station was heavily soiled with food and dirt and was beneath a canvas deckhead with openings to the plenum. Additionally, there were several openings (gaps, seams) on the counter and glass backsplash. These gaps and seams were soiled.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
43
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Site:
Housekeeping-Spa Showerhead Disinfection
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Violation:
There were a total of six showerheads noted on the most recent showerhead disinfection logs (May) for the male spa shower but previous records noted only five showerheads. Staff stated that this was incorrectly documented and was corrected on the May documentation. Staff also stated that all six showerheads were always disinfected, but were just incorrectly documented.
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value. Ensure shower head cleaning and disinfection is recorded in a log and maintained on the vessel.
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Item No.:
29
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Site:
Preparation Room-
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Violation:
The handwash station water temperature was measured at 131F and the user could not adjust the temperature. The area was in use during the inspection. A technician was called and the temperature was lowered immediately.
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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.:
08
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Site:
Buffet-Crew Mess Beverage Station
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Violation:
The atmospheric vent for the water dispenser backflow prevention device was plugged by a bolt. This was corrected.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
35
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Site:
Galley-
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Violation:
Water was dripping from the bottom of the left combination oven onto the deck below.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
28
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Site:
Galley-Potwash
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Violation:
A deck stand with soiled items was stored 70 cm from the clean landing of the potwash machine. In addition, this 70 cm-wide area was used to transport clean items from the sanitizing sink to the clean storage area. The deck stand was moved.
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Recommendation:
Provide adequate separation between clean and soiled operations.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
The deck grout was missing and recessed in this 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.:
20
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Site:
Galley-Deck 3 Beverage Station
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Violation:
The stainless steel ring around the middle group filter was loose.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface.
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Item No.:
28
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Site:
Galley-Deck 3 Wine Cellar
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Violation:
The beer trolley had been reassembled while still wet.
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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.:
27
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Site:
Galley-Deck 3 Wine Cellar
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Violation:
The drain line for the ice bin in the undercounter technical compartment was heavily soiled where it connected to the bottom underside of the bin.
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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.:
30
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Site:
Galley-Deck 5 Food Worker Toilet Rooms - Male and Female
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Violation:
The signs advising users to wash hands after using the toilet was on the outside of the doors.
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Recommendation:
Ensure signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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Item No.:
21
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Site:
Dining Room-Deck 5 Main Waiter Stations
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Violation:
The undercounter storage area doors were chipped in several areas. This was written on the previous inspection. Many doors had been repaired since the previous inspection and staff provided documentation that new replacement doors had been ordered.
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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.:
33
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Site:
Dining Room-Sorrento's Beverage Station
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Violation:
There was no coving at the deck/bulkhead juncture adjacent to the coffee dispensers. This was corrected.
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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.:
39
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Site:
Dining Room-Sorrento's Beverage Station
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Violation:
Two small flies were in this area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
08
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Site:
Other-Sorrento's Self-Service Soda Machines
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Violation:
A hose was attached to the atmospheric vent on each backflow prevention device for the two machines. The hoses were not sloped to drain and the ends of the hoses were attached to metal plugs. No water was in the hoses, and staff stated they drained them twice per day.
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Recommendation:
Remove the hoses or allow the hoses to drain freely; always sloped to drain.
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Item No.:
08
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Site:
Buffet-Deck 11 Windjammer
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Violation:
Two self-service beverage dispensers had plastic hoses attached to the backflow prevention device vents that were looped prior to the drain. This loop prevents the water from properly draining and allows water to stay inside the hose until physically removed.
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Recommendation:
Remove the hoses or allow the hoses to drain freely with no loops at the end of the hoses.
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Item No.:
20
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Site:
Buffet-Deck 11 Windjammer Thirst Quenchers - Starboard Side
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Violation:
The ice machine at the starboard side thirst quencher buffet line had a broken ice thickness sensor, which allowed a buildup of frost on the evaporator unit. The sensor was fixed during the inspection.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
28
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Site:
Buffet-Deck 11 Windjammer Thirst Quenchers - Portside
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Violation:
The large, plastic previously-cleaned ice transportation bucket was stored at the beverage station upright and without a lid. The bucket was removed for cleaning.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. 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). Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
36
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Site:
Galley-Deck 11 Windjammer Show
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Violation:
On both port, and starboard sides of the show galley, the lighting on the back preparation counters was insufficient. A maximum light intensity of 146 lux was measured. 220 lux is needed for this area.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
26
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Site:
Buffet-Deck 11 Windjammer Thirst Quenchers - Aft
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Violation:
The soda dispenser was soiled on the outside non-food contact area of the handle area and on the inside food-contact part of the spout. This area was previously cleaned and not in service at the time of the inspection.
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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.:
27
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Site:
Buffet-Deck 11 Windjammer Thirst Quenchers - Aft
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Violation:
The soda dispenser was soiled on the outside non-food contact area of the handle area and on the inside food-contact part of the spout. This area was previously cleaned and not in service at the time of 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.:
21
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Site:
Buffet-Deck 11 Windjammer
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Violation:
The power cord for the portable heating plate was frayed as it enters the unit. Remediation began immediately.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
26
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Site:
Buffet-Deck 11 Windjammer Thirst Quenchers - Aft Portside
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Violation:
The juice dispenser handle was soiled on the non-food contact area of the handle and on the inside food contact area of the spout. Cleaning began immediately.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. 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:
Buffet-Deck 11 Windjammer Thirst Quenchers - Aft Portside
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Violation:
The juice dispenser handle was soiled on the non-food contact area of the handle and on the inside food contact area of the spout. Cleaning 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.:
39
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Site:
Buffet-Deck 11 Windjammer Thirst Quenchers - Aft Portside
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Violation:
One fruit fly was noticed in this area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
21
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Site:
Buffet-Deck 11 Windjammer
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Violation:
Several buffet line sneeze guards had small chips in various areas along the buffet line. No food was impacted.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
19
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Site:
Buffet-Deck 11 Windjammer Bread Station
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|
Violation:
When the inspector entered the buffet area, four large bowls of bread rolls were placed at the beginning of the buffet line. All four sets of tongs allocated for the bread roils were resting inside the bowls and on the bread. Five passengers were noticed using the tongs and placing them immediately back on to the bread. There was no staff attendant at this part of the buffet line at the time of the inspection. The inspector talked to staff about placing an attendant at this area at all times. The bread rolls were removed and discarded during the inspection.
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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.:
19
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Site:
Buffet-Deck 11 Windjammer Aft Starboard Side Carving Station
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Violation:
One bowl of mustard and one bowl of horseradish was placed in front of the meat carving station for the passengers to use. During the service period, passengers would reach over these bowls to get their food. In one instance, a passenger's shirt sleeve fell into the mustard during service. On another occasion, a passenger rested their forearm on top of the bowl while being served. No front of the house staff workers were in this area during the service period. The inspector talked with staff on how to minimize these challenges.
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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. 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). Protect condiments from contamination by keeping condiments in: (1) Dispensers designed to provide protection; (2) Protected food displays provided with the proper utensils; (3) Original containers designed for dispensing; OR (4) Individual packages or portions. Ensure that condiments at a vending machine location are in individual packages or provided in dispensers that are filled at an approved location, such as the galley that provides food to the vending machine location, a food-processing plant, or a properly equipped facility located on the site of the vending machine location. Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Ensure that if there is self service of scooped frozen dessert, service is out of shallow pans no deeper than 4 inches (100 millimeters) and no longer than 12 inches (300 millimeters).
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Item No.:
28
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|
Site:
Dining Room-Deck 11 Chops Grill
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|
Violation:
Thirty previously cleaned serving utensils were stored at a waiter station in a sorting bin uncovered. The area was not in-service at the time of the inspection. The utensils were removed for cleaning.
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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.:
19
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Site:
Buffet-Deck 11 Windjammer
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|
Violation:
Several beverage station lines have front sneeze guards; however, lines for passengers can form on the side. Therefore, sided sneeze guards need to be installed.
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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. 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.:
21
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Site:
Galley-Deck 11 Giovanni's
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|
Violation:
For both the upright refrigeration unit and the undercounter refrigeration unit, the inside ambient air temperature did not match the outside mounted temperature gauge of the units. The upright inside air temperature registered 38F with a tip-sensitive thermometer, while the outside gauge registered a temperature of 40F. Additionally, the undercounter unit registered an inside ambient air temperature of 39F with a tip-sensitive thermometer, while the outside mounted gauge registered a temperature of 30F. The food inside both units were in the temperature range during the inspection.
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Recommendation:
Provide food temperature measuring devices and ensure they are readily accessible for use in attaining and maintaining food temperatures. Maintain utensils and temperature measuring devices in good repair and proper adjustment: (1) Utensils must be maintained in a state of repair or condition that meets the materials, design, and construction specifications of these guidelines, or the utensils must be discarded; (2) food temperature measuring devices must be calibrated in accordance with the manufacturer's specifications to ensure accuracy.
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Item No.:
08
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|
Site:
Galley-Deck 11 Jade
|
|
Violation:
The backflow prevention device for the drinking fountain was dripping water continuously. Remediation began immediately.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
33
|
|
Site:
Galley-Deck 11 Jade Dishwashing Area
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|
Violation:
Excess water was pooled on the deck in the dishwashing area during the inspection. Cleaning began immediately. The source of the water could not be identified. The area was in use at the time of 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
|
|
Site:
Galley-Deck 11 Jade Dishwashing Area
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|
Violation:
The access hatch at the entrance to the galley had an excess amount of rust on the hinges making the area difficult to clean. Cleaning began immediately.
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|
Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
27
|
|
Site:
Galley-Deck 11 Jade
|
|
Violation:
The backflow prevention device for the ice machine was corroded and soiled. Cleaning 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.:
24
|
|
Site:
Pantry-Deck 5 R - Bar
|
|
Violation:
The water inside the sanitation bucket was cloudy. The bucket was replaced.
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|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
21
|
|
Site:
Other-Deck 5 Cup Cakes
|
|
Violation:
A heavy amount of condensation was formed on the front of all four doors of the beverage refrigeration units. The engineer was asked to look into the design of the units. Staff stated the seals to the windows inserted in the doors might not be constructed properly.
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|
Recommendation:
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.:
33
|
|
Site:
Other-Deck 5 Cup Cakes
|
|
Violation:
A heavy amount of condensation was formed on the front of all four doors of the beverage refrigeration units and dripping on to the deck. Water was pooled on the deck under the doors.
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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.:
21
|
|
Site:
Other-Deck 5 Ben and Jerry's
|
|
Violation:
The back counter had a wood molding strip mounted above the backsplash. The finish on the wood strip had been worn off due to excessive cleaning exposing raw wood that was porous, soiled, and sticky to the touch.
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|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
27
|
|
Site:
Other-Deck 5 Ben and Jerry's
|
|
Violation:
The back counter had a wood molding strip mounted above the backsplash. The finish on the wood strip had been worn off due to excessive cleaning exposing raw wood that was porous, soiled, and sticky to the touch.
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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:
Pantry-Deck 5 Pool Bar
|
|
Violation:
The previously cleaned ice scoop was resting on top of the counter top un-protected during active service. The scoop was removed and cleaned.
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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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