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Item No.:
*
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Site:
Galley-Deck 10 Steakhouse
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Violation:
The deck inside the technical area behind fire door 10.21 contained about 4 cm of rusty slimy water. This area could allow harborage for pests.
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Recommendation:
Ensure decks are maintained in good repair. Maintain areas in a manner to prevent harboarage of pests.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The underlying illness column of the AGE logs contained information that was not applicable to AGE symptoms. This column is to record the presence of underlying medical conditions that may affect interpretation of AGE. The underlying illness column in the log was automatically generated from the illness and surgical history data entry field in the medical surveillance database.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (16) presence of underlying medical conditions that may affect interpretation of AGE.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The cross-connection control log did not include the backflow preventers installed on the automatic hood cleaning systems in the galleys. This was immediately corrected, and the visual inspections were conducted that day.
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Recommendation:
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:
Pantry-Deck 7 Forward (adjacent to #7269)
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Violation:
The chilled water line to the ice machine was not labeled.
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Recommendation:
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:
Galley-Buffet Pantry
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Violation:
At the three compartment, sink a clear hose was connected to the spigot and submerged into the dirty rinse water of the sink defeating any air gap backflow prevention,
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Galley-Gaylord
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Violation:
The backflow preventer for this unit had the drain line submerged into the soap container. This defeated the back flow air gap between the device and soap reservoir.
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Recommendation:
Maintain backflow prevention devices in good repair. Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpools
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Violation:
Anti-entrapment drain covers had been newly installed on the whirlpool spas, and no information was available to verify the drain covers met the ASME requirements.
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Recommendation:
For RWFs with gravity drainage and a single unblockable drain (per ASME A112.19.8), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency.
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Item No.:
16
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Site:
Galley-Deck 10 Steakhouse
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Violation:
An open container of milk was stored with unopened containers of milk and did not have a discard label.
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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:
Galley-Deck 9 Cantina
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Violation:
Three crew members were serving tortillas behind the counter. None were wearing gloves. After the inspector arrived one crewmember obtained gloves and passed out to everyone. Only one of the crew properly washed their hands before donning the gloves.
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Recommendation:
Ensure food employees minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The rack type dishwasher in the main galley was out of service and being repaired at the time of inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Buffet Pantry
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Violation:
Potwasher 005 was out of service and repair was being conducted during the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
Six previously cleaned blue cups exited the conveyor wash unit full of wash water. The operator dumped out the water and placed all of the cups into the clean area and did not rewash.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
24
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Site:
Bar-Azure
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Violation:
The concentration of chlorine in the sanitizer measured 10 ppm while the bar was open.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
25
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Site:
Bar-Red Frog
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Violation:
The wiping cloth for the sanitizer solution was draped on the edge of the container.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Pantry-Deck 6 Forward (adjacent to #6272)
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Violation:
An excessive accumulation of gray sediment was in the left cuber ice water recirculating bath. Gray sediment was also noted in the right cuber recirculating bath.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Pantry-Deck 7 Forward (adjacent to #7269)
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Violation:
A slight black debris was noted on the deflector shield of the cuber on the ice machine.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Bar-Lobby
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Violation:
One previously cleaned glass on the counter for service contained tomato juice residue on the food contact surface.
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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.:
32
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Site:
Buffet-Lido
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Violation:
The trash container at handwash station by the salamander contained grapes and lettuce while the line was open for breakfast.
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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.
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Item No.:
33
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Site:
Galley-Deck 10 Steakhouse
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Violation:
Standing water was observed under the counter where the clean plates were stacked and stored.
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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:
Buffet-Lido
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Violation:
The technical space behind fire door 9.33 contained approximately 3 cm of stranding water on the deck allowing potential places for harborage for pests.
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Recommendation:
Ensure decks are maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 9 Cantina
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Violation:
The bucket filling station on the handwash station closest to the cooler was dripping onto the deck.
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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:
Galley-Soup Kitchen
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Violation:
A large water leak was observed emanating from the bulkhead behind the third kettle from the left in this area.
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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:
Galley-Potwash
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Violation:
The light intensity at the handwash sink measured 90 lux.
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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.:
37
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Site:
Preparation Room-Deckhead
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Violation:
Condensation was dripping from a ventilation panes over the preparation sink onto the preparation counter. No food was present.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent condensate from collecting on the bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
A large amount of condensate was observed on the deckhead above the dirty end. The condensate was dripping back onto the deck in this area. Steam was observed not being drawn into the vent above that end of the machine. It was later explained that this machine was operating incorrectly causing an accumulation of condensate to exit the machine.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent condensate from collecting on the bulkheads and deckheads. Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
39
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Site:
Galley-Escalator
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Violation:
One fruit fly was observed in the transition area to the escalator adjacent to the bakery.
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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:
Bar-Lobby
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Violation:
One fruit fly was observed in the fruit juice service in this open bar.
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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:
Dining Room-Crew
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Violation:
Six fruit flies were observed on the bulkhead in the room during lunch.
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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-Dishwash
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Violation:
Five ants were observed at the dirty drop off area on the plastic discharge instruction sign just after breakfast while 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:
Buffet-Lido
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Violation:
A honey dew melon on the buffet line Aft starboard contained a fruit fly during breakfast. It was discarded.
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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-Buffet Pantry
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Violation:
Two fruit flies were observed on the bulkhead in this pantry during breakfast.
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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:
Buffet-Lido
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Violation:
One fruit fly was observed on the cantaloupe out for service during breakfast. The food was removed.
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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 10 Steakhouse
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Violation:
Three fruit flies were in the vicinity of the starboard handwash station behind the buffet line. The area was not open.
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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 10 Steakhouse
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Violation:
Three additional fruit flies were also observed at the wrapped and stacked clean plate area just outside of the pantry door. The area was not open.
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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.:
43
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Site:
Ventilation-Air Handling Units 6.1.2 & 6.1.3
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Violation:
An orange-brown slimy liquid was in the condensate collection pans. It was unknown where this substance originated.
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Recommendation:
Keep air handling units clean.
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