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Item No.:
*
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Site:
Medical-Acute Gastroenteritis Close Contacts
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Violation:
A crew member with acute gastroenteritis symptoms onset on 26 June 2018 at 07:32 was not isolated from his asymptomatic cabin mate. On 26 June 2018 at 07:57, medical staff sent an electronic request for an extra cabin to house the asymptomatic cabin mate; however, staff responded at 19:38 stating there were no cabins available to fulfill this request. Medical staff stated the move was impossible and monitored both the symptomatic and asymptomatic crew members until the required time elapsed. The asymptomatic crew member did not develop symptoms.
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Recommendation:
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log Reporting Software
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Violation:
The AGE Log did not comply with the 2018 VSP Operations Manual.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person's name; (5) person's age; (6) person's sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
08
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Site:
Buffet-Windjammer Port/Starboard Aft Beverage Stations
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Violation:
The chilled water lines supplying the new ice machines at both beverage stations were not uniquely identified.
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Recommendation:
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Buffet-Windjammer Port/Starboard Center Beverage Stations
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Violation:
The chilled water lines supplying the multiflow soda machines on both sides were not uniquely identified.
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Recommendation:
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Program Log and Testing
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Violation:
The reduced pressure zone (RPZ) assembly between the reverse osmosis unit and the overboard saline discharge line was not listed on the ship's cross connection control program log. Staff stated this reverse osmosis unit was newly installed in December 2017 and replaced the reverse osmosis unit that was identified on the log as 'BLINDED - OSMOSIS OUT OF SERVICE.' There were no records of annual testing for this newly installed RPZ. Corrections started immediately.
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Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all non-testable backflow prevention devices and air gaps at least annually. Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
Maintenance began on Tank 2 Starboard on 27 June 2018. Staff identified this tank required touch-up painting on 28 June 2018. Staff documented the paint was allowed to dry for a time period of six days; however, did not document the internal temperature inside the tank prior to drying. The manufacturer's recommendations for drying time of the paint identified different drying times for the paint based on internal temperature of the tank.
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Recommendation:
When disinfecting potable water tanks, follow manufacturer's instructions for applying paint. Ensure the appropriate drying/curing time is met and documented.
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Item No.:
10
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Site:
Recreational Water Facilities-Starboard Water Slide Shower
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Violation:
The starboard water slide (blue) did not have a shower installed at the water slide staircase entrance. This water slide was added during the June 2018 dry-dock and was identified as an observation during the 22 June 2018 VSP construction inspection. This is a new requirement for the 2018 VSP Operations Manual.
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Recommendation:
Ensure showers provide potable at a temperature not exceeding 43C (110F) during normal operations. Install showers within 10 meters (33 feet) of every entry point to each RWF. For beach entry RWFs, install a minimum of one showerhead per 10 meters (33 feet) of perimeter within 10 meters (33 feet) of the beach perimeter. Install a minimum of one shower at each water slide staircase entrance. Ensure vessels constructed to the 2018 Construction Guidelines or later have toilets and showers installed.
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Item No.:
10
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Site:
Recreational Water Facilities-Flow-Rider and Slides Mechanical Room
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Violation:
The sample line for the analyzer probe for the Flow-Rider recreational water facility (RWF) was located on the line leaving the compensation tank, immediately prior to the filtration system. This sample line was not located directly from the RWF, or on the return line from the RWF and before the compensation tank. The Flow-Rider RWF was installed during the June 2018 dry-dock.
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Recommendation:
Install chart recorders or electronic data loggers with certified data security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children's pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF. Ensure that manual samples from the RWF tub are compared to the analyzer samples in the pump room to assess potential water quality differences in the RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Flow-Rider and Slides Mechanical Room
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Violation:
Two water slide recreational water facilities, with two different points of entry, were installed during the June 2018 dry-dock. These slides ended in the same location, side-by-side of each other. The water leaving both these slides filled into one compensation tank. When the inspector went into the mechanical room for these RWFs, there was only one sample analyzer probe for both water slides. Additionally, the sample line analyzer probe for these slides was located on the line leaving the compensation tank, prior to the filtration system. The inspector observed two different lines leaving the compensation tank directed towards two filtration systems (one for each slide). Staff stated a diversion line was created; connecting these two lines together for a point of sampling. This sample line was not located directly from each RWF, or on the return line from the RWF and before the compensation tank.
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Recommendation:
Install chart recorders or electronic data loggers with certified data security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children's pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF. Ensure that manual samples from the RWF tub are compared to the analyzer samples in the pump room to assess potential water quality differences in the RWF.
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Item No.:
13
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Site:
Dining Room-Izumi Variance
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Violation:
One passenger's public health and safety agreement for the 19 July 2018 sushi-making class was signed, but the question regarding experiencing diarrhea and/or vomiting symptoms was not answered. This public health and safety agreement was required per the approved variance for the sushi-making class.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
16
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Site:
Buffet-Deck 5 Staff Mess
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Violation:
The bulk milk dispenser was labeled as a time control unit, but was not listed on the posted time control plan.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Buffet-Suite Lounge
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Violation:
The undercounter hot holding cabinet was listed on the time control plan as a time control unit, but was not physically labeled as such.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
17
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Site:
Buffet-Windjammer Forward Hot Line
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Violation:
Undercounter hot cabinets #6031, #6032, and #5852 were labeled as time control units, but were not listed on the posted time control plan. The posted time control plan also identified that undercounter hot cabinets #6033 and #5853 were located in the service island, but they were actually under the starboard hot line.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
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Site:
Buffet-Windjammer Forward Hot Line - Port Corner
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Violation:
A container of raisins out for self-service at the soup station was not protected by the sneeze shield. Additionally, the serving spoon was laying on top of the raisins inside the container.
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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). 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.:
20
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Site:
Galley-Jamie's Italian
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Violation:
Several stacks of difficult to clean serving dishes, from small to large plates and small to large bowls, were stored on the clean storage shelf. These serving dishes had a raised bump design around the perimeter of the food contact surface. Staff stated these serving dishes often need to go through two or three warewash cycles to become clean to sight and touch. All serving dishes found during the inspection were clean.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Other-Engine Control Room
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Violation:
The coffee machine inside the engine control room had two slotted fasteners on either side of the dispenser nozzle. These slotted fasteners were soiled with greater than a day's worth of accumulation of brown residue.
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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 5 Buffet Preparation
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Violation:
Approximately twenty wooden planks, used as displays on the buffet lines to hold serving dishes, were stored on the clean storage shelves. These wooden planks were absorbent.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Dining Room-Chops
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Violation:
The storage shelves and the inside door of the bottom right compartment of the waiter station in front of the show galley were in poor repair and had exposed wood. Several condiment containers were stored in the compartment.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Windjammer Hot Galley
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Violation:
The sanitizing solution in the bucket by the combination oven had an oily sheen on the surface. This solution was immediately replaced.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Windjammer Warewash
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Violation:
The front nozzle on the auxiliary rinse in the conveyor-type dishwash machine was not producing any water during operation.
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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-Windjammer Warewash
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Violation:
The water temperature at the final rinse manifold of the rack type glass washing machine was measured at 170F during operation. Additionally, two separate 180F thermolabels placed on the manifold during operation during operation did not turn black, identifying that the 180F temperature was not reached. The digital temperature display on the machine indicated a final rinse manifold temperature between 168F and 172F; however, after three attempts, the plate surface temperature was measured above 160F.
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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 Soup Station
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Violation:
The final rinse sanitizing temperatures of the rack type glasswashing machine were not consistently reaching 180F at the manifold and 160F at the plate surface. The plate surface temperature was measured four different times with results of 152F, 157F, 155F, and 158F. Two separate 180F thermolabels placed on the final rinse manifold did not turn black, identifying that a temperature of 180 was not achieved at the manifold; however, the final rinse manifold temperature was measured at 182F at the spray nozzles during operation.
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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 Warewash
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Violation:
The bottom-left spray nozzle of the final rinse of the conveyor-type dishwashing machine was partially blocked. This produced an ineffective fan-like spray pattern.
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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 4 Warewash
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Violation:
The final rinse sanitizing temperature of the in use conveyor-type dishwashing machine was not consistently reaching 180F at the manifold and 160F at the plate surface. At least four different attempts of measuring the plate surface final rinse temperature were needed to reach 160F. Three attempts were necessary to measure 180F at the final rinse manifold spray nozzles. Three, separate 180F thermolabels placed on the final rinse manifold did not turn black, identifying that a temperature of 180F was not reached at the manifold.
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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.:
24
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Site:
Galley-Deck 3 Soup Station
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Violation:
The final rinse sanitizing temperatures of the rack type glasswashing machine were not consistently reaching 180F at the manifold and 160F at the plate surface. The plate surface temperature was measured four different times with results of 152F, 157F, 155F, and 158F. Two separate 180F thermolabels placed on the final rinse manifold did not turn black, identifying that a temperature of 180 was not achieved at the manifold; however, the final rinse manifold temperature was measured at 182F at the spray nozzles during operation.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Deck 4 Warewash
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Violation:
The final rinse sanitizing temperature of the in use conveyor-type dishwashing machine was not consistently reaching 180F at the manifold and 160F at the plate surface. At least four different attempts of measuring the plate surface final rinse temperature were needed to reach 160F. Three attempts were necessary to measure 180F at the final rinse manifold spray nozzles. Three, separate 180F thermolabels placed on the final rinse manifold did not turn black, identifying that a temperature of 180F was not reached at the manifold.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Windjammer Warewash
|
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Violation:
The water temperature at the final rinse manifold of the rack type glass washing machine was measured at 170F during operation. Additionally, two separate 180F thermolabels placed on the manifold during operation during operation did not turn black, identifying that the 180F temperature was not reached. The digital temperature display on the machine indicated a final rinse manifold temperature between 168F and 172F; however, after three attempts, the plate surface temperature was measured above 160F.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Other-Engine Control Room
|
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Violation:
The coffee machine inside the engine control room had two slotted fasteners on either side of the dispenser nozzle. These slotted fasteners were soiled with greater than a day's worth of accumulation of brown 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:
Dining Room-Chops
|
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Violation:
The storage shelves and the inside door of the bottom right compartment of the waiter station in front of the show galley were in poor repair and had exposed wood. Several condiment containers were stored in the compartment.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6-inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5-inches).
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Item No.:
28
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Site:
Galley-Jamie's Italian
|
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Violation:
The splash shield on the back of the clean equipment storage rack did not extend high enough to protect the clean equipment from the food products stored on the top shelf behind the storage rack.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Buffet-Deck 5 Staff Mess
|
|
Violation:
The surface of the carving station was wet and had a clean cutting board stored on top of this surface. The area was not open for service.
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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.
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Item No.:
30
|
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Site:
Galley-Deck 5 Women's Crew Toilet
|
|
Violation:
The toilet room door did not close properly.
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|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors, which are kept closed except during cleaning or maintenance.
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Item No.:
32
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Site:
Galley-Deck 5 Potwash
|
|
Violation:
Two, yellow garbage cans - completely filled with food debris - were covered with a plastic garbage bag and not a tight fitting lid.
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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. Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Galley-Deck 3 Soup Station
|
|
Violation:
Water was dripping from the perimeter of the exhaust hoods, above both bains-marie, onto the deck below. No food or equipment was impacted.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Dining Room-Chops
|
|
Violation:
The deck juncture of the waiter station, in front of the show galley, was not coved.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Buffet-Diamond Lounge
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Violation:
The grouting between the small tiles on the back bulkhead of the buffet counter was not sealed and was absorbent. When the inspector poured water over the grouting, the water was absorbed into the grouting.
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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:
Buffet-Windjammer Starboard Line 2
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Violation:
The deckhead on the crew side of the buffet was significantly corroded in several areas. In addition, more than a day's worth of dust accumulation was observed around the recessed light fixtures on the deckhead.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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 Pastry
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Violation:
Water was leaking from the bucket fill tap underneath the handwash station.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Bar-Cafe Promenade
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Violation:
The light bulbs above the bar were not covered or shatter-resistant.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Buffet-Windjammer Port/Starboard Aft Beverage Stations
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Violation:
The new ice machines at both beverage stations had a light bulb installed directly above the dispensing chute behind the front panel. The light bulb was not shielded or shatter-resistant.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
38
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Site:
Galley-Deck 4 Water Hose Locker
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Violation:
Several of the water hoses with spray nozzles were stored with standing water inside. Once the spray nozzles were removed, water was able to drain from the hoses.
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Recommendation:
Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
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Item No.:
39
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Site:
Galley-Deck 3 Galley Entrance
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Violation:
Two fruit flies were observed by the galley door. 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.:
39
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Site:
Galley-Deck 5 Chef's Uniform Locker
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Violation:
One, live housefly was observed outside the chef's uniform locker.
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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 5 Hot Galley
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Violation:
One, live housefly was observed by the blast chiller. 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.:
39
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Site:
Galley-Deck 5 Pastry
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Violation:
One fruit fly was observed by the deck oven. 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.:
40
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Site:
Integrated Pest Management-Active Sighting Log
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Violation:
On 16 June 2018 from 08:00 to 08:15, pest management staff identified one housefly inside the Chop's galley. Staff inspected the area and sprayed pesticide. There was no follow-up inspection after the spray. The active sighting log identified this incident was resolved without a follow-up inspection.
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Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
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Item No.:
42
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Site:
Children Area-Adventure Ocean
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Violation:
The gap between the red cushion and the teal cushion on the seating area in front of the TV was visibly soiled with dust and debris. The inspector rubbed an alcohol swab inside this surface, and the swab became soiled with dust and brown pieces of debris.
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Recommendation:
Ensure surfaces that children touch with their hands are cleaned and disinfected at least daily with products labeled by the manufacturer for that purpose.
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