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Item No.:
*
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Site:
Children Area-Venture Ocean Deck 12
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Violation:
The under counter storage areas for both the boys and girls bathrooms and the cabinets where toys are stored were chipped, dented and worn making these areas difficult to clean. All of these areas need some repair work so as not to affect the ability to keep the toys and restrooms clean.
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Recommendation:
Repair the surfaces of these storage areas, which will make them easy to clean and disinfect.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
A crew member had an onset of AGE symptoms on July 24 and according to the log they reported to medical at 22:07. However, a review of the notes in the electronic medical database indicated that the crew member reported to medical at 19:50 and isolation started at 22:07. A crew member had an onset of AGE symptoms on July 25 and according to the log they reported to medical at 07:49. However, a review of the notes in the electronic medical database indicated that the crew member reported to medical at 07:00 and isolation started at 07:49.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
05
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Site:
Potable Water-Lower Loop Far Point
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Violation:
Five different free residual chlorine readings were taken at the lower loop far point by the inspector and crew. The inspector had values of 1.36 ppm, 1.15 ppm, and 1.51 ppm, and the crew member had values of 1.24 ppm and 1.28 ppm. The digital chlorine analyzer was reading values between 2.60 ppm and 2.80 ppm during the inspection. The analyzer was immediately recalibrated to 1.30 ppm.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
08
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Site:
Potable Water-Forward Hose Locker 1709L
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Violation:
At least 5 potable water hoses were stored in this locker on heavily corroded and rusted galvanized steel shelving. The hoses were rolled up but the ends were not capped. A loose fitting ziploc bag was placed over the ends on the hoses and had standing water at the bottom, which was from water draining from the hoses.
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Recommendation:
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. Flush potable water hoses with potable water before being used and drain after each use. 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:
Preparation Room-Chemical Locker
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Violation:
The atmospheric vacuum breaker on the bulkhead-mounted chemical dispenser was heavily corroded on the top and it appeared that the top piece was missing.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Laundry Water Hose
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Violation:
An old potable water hose was used to bunker laundry water through the dedicated technical water filling line. The hose was labeled 'Laundry Filling Only,' but the fitting on the end of the hose could be connected to the potable water bunker station. To use this hose for the laundry water, a removable adaptor was used so it could connect to the technical water filling line.
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Recommendation:
Bunker technical water, if used on the vessel, through separate piping using fittings incompatible for potable water bunkering. Ensure potable water hoses have unique fittings from all other hose fittings on the vessel. Do not use potable water hoses for any other purpose.
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Item No.:
08
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Site:
Potable Water-Deck 1 Garbage Room
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Violation:
The potable water supply line to the table spray hose both a Watts 9D and Watts N9 backflow prevention device installed. The Watts 9D device had a screw blocking the relief vent and water was consistently leaking from the atmospheric vents on the Watts N9 device.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Production Station
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Violation:
The water lines from bunkering and evaporator 2 that were directed toward the laundry tank were striped blue indicating potable water. However, these water line were before the chlorine injection point.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Production Station
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Violation:
Water was consistently dripping from the relief vent on the reduced pressure backflow assembly on laundry fill line 2, indicating a possible failure.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Production Station
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Violation:
The water line immediately after the chlorine injection point on the production line from evaporator 1 was striped blue/gray/blue indicating distillate water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-AC Control Room 2716
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Violation:
The potable water supply lines to the utility sink were not striped blue or blue/green/blue to indicate potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
10
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Site:
Recreational Water Facilities-Racing Slides
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Violation:
The safety sign at the entrance to racing slides did not advise users to shower before entering.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (3) shower before entering the facility.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
A food worker had an onset of AGE symptoms on July 25 at 02:00 and reported to medical at 07:00. A review of the work records indicated that he/she signed into work at 07:03. The inspector was told that he/she had reported to work and was told by a supervisor to report directly to medical. This crew member was reported to the executive committee.
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Recommendation:
Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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Item No.:
16
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Site:
Preparation Room-Walk-in Refrigerator
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Violation:
A tray of cooked lamb and a tray of cooked pork ham were labeled with the preparation date and not the discard date.
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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.
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Item No.:
19
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Site:
Buffet-Mess
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Violation:
The portable sneeze guard on the table with the bowls of bread rolls was positioned such that it was not fully protective of the food. In addition, the food-contact surfaces of the serving tongs were not protected. The sneeze guard was moved forward and the tongs were moved under.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches). During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
19
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Site:
Provisions-Red Wine Walk-in Refrigerator
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Violation:
A box of bottled wine was stored on the deck.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Galley-Deck 3 Roast and Sauce Walk-In
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|
Violation:
Two rolling containers with powdered substances were not labeled with the common name of the food. Staff stated these flour and cornstarch.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Galley-Deck 4 Bakery
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|
Violation:
Two rolling containers with powdered substances were not labeled with the common name of the food. Staff stated these flour and fiber nugget premix.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Pantry-Deck 5 Officers Mess
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|
Violation:
Several plastic-coated food service containers stored on the clean storage rack were damaged at the top corners and edges, exposing the metal beneath. This included four small square containers, eleven large bowls, three rectangular platters, and two round platters.
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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. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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|
Site:
Galley-Windjammer Grill
|
|
Violation:
Adjacent to the ice machines, two handles to hot holding units were broken and two were missing parts (screws and handle guides).
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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|
Site:
Other-Outside Crew Cabin 4219
|
|
Violation:
The front white panel inside the ice machine cracked at the bottom and had duct taped at the top on the exterior nonfood contact side.
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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:
Galley-Potwash
|
|
Violation:
The outside of the pulper motor housing was corroded.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Galley-Deck 3 Beverage Station
|
|
Violation:
The legs for the espresso machine were corroded.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Galley-Deck 3 Pastry Freezer
|
|
Violation:
The back one-third of the condenser unit was covered with a thick layer of ice.
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|
Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining. 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.:
21
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Site:
Other-Cafe Promenade
|
|
Violation:
The electrical cord to the heating lamp/carving station on the counter was frayed where it connected to the bottom of the unit, exposing the wires and fabric insulation. In addition, bare wire was exposed.
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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.:
22
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Site:
Galley-Chops
|
|
Violation:
The potwash machine had been out of order for approximately two weeks.
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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
|
|
Site:
Bar-Sky Bar
|
|
Violation:
The glasswash machine was out of order on the morning of 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
|
|
Site:
Buffet-Windjammer Buffet Line #2 Waiter Station
|
|
Violation:
An excess amount of dirty dishes were stacked in a 'dirty area' waiter station, however the dishes were from breakfast, yet were still present as the buffet line opened for lunch.
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|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
23
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Site:
Pantry-Duck and Dog
|
|
Violation:
A lemon wedge was under a glass on a tray of clean glasses that had just been removed from the dishwash machines.
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Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
24
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Site:
Pantry-Midship Panrty Deck 10
|
|
Violation:
The chlorine concentration in the white bucket chlorine solution in the pantry was measured above 200 ppm.
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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).
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Item No.:
26
|
|
Site:
Bar-Pool Bar Deck 11
|
|
Violation:
The ice machine closest to the door/bar area was soiled with an excess amount of pink and black debris on food contact areas around and above the cuber. The ice cuber panel cover was also soiled with an excess amount of black debris as well as the ice thickness sensor.
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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-Chops
|
|
Violation:
The white part of the ice chute on the ice dispenser was soiled with an orange substance. The chute cover was also soiled on the inside with what looked like beverage splash. The area was not in operation and had been previously cleaned.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Pantry-Duck and Dog
|
|
Violation:
A lemon wedge was under a glass on a tray of clean glasses that had just been removed from the dishwash machines.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of equipment and utensils are cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (2) Each time there is a change from working with raw foods to working with ready-to-eat foods; (3) Between uses with raw fruits and vegetables and with potentially hazardous food; (4) Before using or storing a food temperature measuring device; (5) At any time during the operation when contamination might have occurred.
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Item No.:
26
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Site:
Dining Room-Deck 3 Back of House
|
|
Violation:
Three previously-cleaned pitchers for hot water stored on one of the counters had pieces of string inside. One additional previously-cleaned pitcher had a used tea bag inside.
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|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Galley-Deck 3 Soup Station
|
|
Violation:
The blade protector on the previously-cleaned stick blender was soiled with dried food debris.
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|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
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Site:
Buffet-Officers Mess Beverage Station
|
|
Violation:
The ice chute on the ice/water dispenser was soiled with a black material around the bottom edges.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
|
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Site:
Buffet-Windjammer Buffet Line #1, #2 Port Side
|
|
Violation:
The buffet area heat lamps, the top of three undercounted refrigerator handles and the tops of three shelves on the buffet line were soiled with food particles, dust and liquid food debris. Staff stated that the area had been clean prior to the inspection.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
|
Site:
Galley-Potwash
|
|
Violation:
The outside of the pulper motor housing was heavily soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
|
|
Site:
Galley-Windjammer Dishwash
|
|
Violation:
In the clean storage area, about 300 serving trays were stored wet nested.
|
|
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
|
|
Site:
Dining Room-Deck 3 Back of House
|
|
Violation:
Approximately 35 previously-cleaned pitchers for hot water were stored upright and wet inside on one of the counters.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. 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
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
Water dripped from the edge of the duct cover onto the previously-cleaned steam kettle below.
|
|
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.:
29
|
|
Site:
Pantry-Midship Pantry Deck 10
|
|
Violation:
The water at the handwash station was measured at 122F by the inspector. The water temperature could not be adjusted by the user.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
30
|
|
Site:
Pantry-Windjammer Coffee Station
|
|
Violation:
The handwashing station was out of soap. The buffet line was open for lunch at the time.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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|
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Item No.:
30
|
|
Site:
Galley-Deck 5 Dishwash Area
|
|
Violation:
The paper towels at the handwash station at the soiled end of the dishwash machine were wet.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
32
|
|
Site:
Buffet-Windjammer Buffet Line #2 Waiter Station
|
|
Violation:
In the waiter station, three grey dish tubs were filled with garbage (solid waste), milk and coffee grounds. Staff stated that this food was from the breakfast serving time, but was still present during the opening of the buffet line for lunch.
|
|
Recommendation:
Ensure receptacles and waste-handling containers are cleaned when emptied.
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Item No.:
32
|
|
Site:
Galley-Windjammer Hot Galley
|
|
Violation:
A trash can designated for paper only had solid food inside and did not have a lid covering it. The can was located in front of the hot grill. The hot grill area completed service 20 minutes prior to the inspectors' arrival.
|
|
Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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|
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Item No.:
33
|
|
Site:
Buffet-Windjammer Buffet Line #1 Port Side
|
|
Violation:
In several areas on the deck tiles and in the grout coving around the buffet station, black slimy debris as well as food debris was present. In these same areas, an accumulation of water was present. It was noticed by staff and the inspector that the grout used for the coving and the tiles was very sandy and porous making these areas very difficult to clean. In this same area, many of the tiles had chipped grouting and a couple of broken tiles. The threshold leading from the buffet to the galley was chipped and cracked making this area difficult to clean as well.
|
|
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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|
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Item No.:
33
|
|
Site:
Galley-Deck 3 Pastry Freezer
|
|
Violation:
Ice was accumulated on the deck below the condenser.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
|
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Site:
Galley-Deck 4 Hot Galley
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Violation:
The poured deck material in the area with the combination ovens was pitted in several places. Staff stated this deck material was installed as a trial.
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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 surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Galley-Deck 3 Pastry Freezer
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Violation:
Several of the deck tiles were cracked.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
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Site:
Galley-Deck 3 Pastry
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Violation:
Water dripped from the edge of the steam kettle exhaust hood to the deck below and from the edge of the duct cover onto the steam kettle below. Water was also accumulated in the deckhead light fixture at the front of the hood.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
34
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Site:
Galley-Deck 5 Dishwash Area
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Violation:
The drain line for the handwash sink at the soiled end of the dishwash machine was not connected properly.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Buffet-Windjammer Buffet Line #1, #2 Port Side
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Violation:
The technical space under the soup kettles had an excess accumulation of water on the shelf due to a leaking water hose. Staff repaired the hose during the inspection.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Windjammer Dishwash
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Violation:
The dishwash area had an excess amount of condensation forming on the deckhead above the machine. As the inspector arrived, crew was using a squeegee to remove the water from above the dirty dish loading area of the machine. Condensation was also observed on the deckhead and on the deckhead vent covers. However, there was no dripping onto clean utensils or equipment. The ventilation exhaust was working, however not in the capacity needed.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Buffet-Mess
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Violation:
Condensate had collected on the inside of the sneeze guard on the port hot line.
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Recommendation:
Ensure heating, ventilating, and air conditioning systems are designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. Ensure heating, ventilating, and air conditioning systems are designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
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Item No.:
37
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Site:
Galley-Deck 5 Potwash Area
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Violation:
Condensate was dripping from the edge of the exhaust hood to the deck.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
38
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Site:
Galley-Deck 5 Cleaning Locker
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Violation:
Two brooms with dustpans and a squeegee were stored outside the cleaning locker. The area was not in use at the time of the inspection.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles. Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Pantry-Deck 5 Officers Mess
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Violation:
Two flies were around the clean storage rack.
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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.:
39
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Site:
Galley-Deck 3 Dishwash Area
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Violation:
Several small crawling insects were on top of the electrical box for the pulper. The pest management staff identified these as sugar ants.
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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.:
39
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Site:
Preparation Room-Walk-in Refrigerator
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Violation:
A small fly was in the room.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
44
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Site:
Potable Water-Forward Hose Locker 1709L
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Violation:
Staff stated the potable water bunkering hoses were brought to this locker immediately after use so they do not contaminate the clean hoses stored in the potable water hose storage lockers. The hoses were left in this locker for about 1 week until they were sanitized and then placed back into the potable water hose storage lockers for use.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2011 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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