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Item No.:
08
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Site:
Galley-Forward Ice Station
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Violation:
There was no backflow prevention device on the potable water line to the right ice machine and no air gap was observed inside the machine. This was corrected.
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Recommendation:
Install a backflow prevention device.
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Item No.:
08
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Site:
Galley-Forward Wine Cellar
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Violation:
The backflow prevention device on the potable water line to the ice machine was leaking continuously from the atmospheric vent. The bottom piece of the vent was corroding, indicating this was not a new leak. This was corrected.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
13
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Site:
Dining Room-Aft Destiny
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Violation:
At a starboard waiter station, a crew member was observed polishing cutlery with a damp cloth. Several soup spoons on a tray intended for polishing were still wet and the surface of the tray below them was also wet. The polishing cloth was entirely damp, as if it had been submerged in water and wrung out.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines.
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Item No.:
19
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Site:
Galley-Pastry
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Violation:
A rolling cart was not labeled with the food product name. Staff stated flour was inside.
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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:
Buffet-Lido Pantry 2
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Violation:
The food-contact portion of the serving tongs for the bread were not under the sneeze guard or otherwise protected. In addition, the back tray of sliced bread was positioned such that consumers would have to reach across the trays of bread in front to serve themselves, potentially contaminating the bread.
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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:
Dining Room-Aft Destiny
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Violation:
Three out of six bread baskets stored in a waiter station were broken and cracked along the edges. These were removed to be discarded.
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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:
Dining Room-Forward Elation
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Violation:
One out of nine bread baskets stored at a waiter station (Pantry 6) was broken and cracked along the edges. This was removed to be discarded.
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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.:
21
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Site:
Galley-Forward Ice Station
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Violation:
Water was leaking to the deck from the ice making compartment on the right ice machine. Water was pooling on the deck and a crew member in the area was actively using a squeegee to move the water to a nearby drain. Upon inspection of the inside of the compartment, it was determined that the outside cover had not been positioned properly to prevent the water from leaking out.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (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.:
26
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Site:
Pantry-Deck 6 Stairwell 230
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Violation:
The ice machine in this pantry had wet paper towel residue inside the ice compartment on the food contact area. No ice was present and the machine had been recently cleaned.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Pantry-Pizzeria
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Violation:
The under counter technical compartment PZ2 was soiled and wet in the back.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Dining Room-Aft Destiny
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Violation:
At a starboard waiter station, a crew member was observed polishing cutlery with a damp cloth. Several soup spoons on a tray intended for polishing were still wet and they surface of the tray below them was also wet. The polishing cloth was entirely damp, as if it had been submerged and water and wrung out.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Galley-Forward Wine Cellar
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Violation:
Two empty water pitchers were stored upright on top of a stack of gray bins. These were removed.
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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. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
32
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Site:
Buffet-Deli
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Violation:
Two uncovered waste bins were in this area that was closed and previously cleaned. One waste bin was labeled for paper and plastic and had several pieces of plastic film soiled with food debris. The other was label for waste only and the bottom was soiled with what appeared to be raw egg residue.
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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-Forward Ice Station
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Violation:
Water was leaking to the deck from the ice making compartment on the right ice machine. Water was pooling on the deck and a crew member in the area was actively using a squeegee to move the water to a nearby drain.
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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:
Galley-Aft Service Line
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Violation:
The deck grout was chipped and missing in a few areas and a few tiles were cracked.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Room Service-
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Violation:
Some of the deck grout in front of time control counter 1 was missing and recessed.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Fruit Room
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Violation:
Water was dripping from the deck head to the deck from a hatch, the speaker, and several seams. No food items were impacted. Staff stated this would be repaired in dry dock.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-
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Violation:
The deck grout was missing and recessed in front of the walk-in refrigerator.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
37
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Site:
Galley-Dishwash Area
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Violation:
The extraction above the dishwasher machine was not working and condensation was on the deckhead and bulkheads around the machine. Condensate was dripping from the air supply cover over the soiled end to the deck below. In addition, when the inspector entered the area, her eye glasses fogged because the area was so warm. Staff stated the extraction would be repaired in dry dock. The same violation was written on the last two inspections.
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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-Forward Wine Cellar
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Violation:
A candle stick with a small piece of candle wax was stored on top of a wine rack. This was removed.
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Recommendation:
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.:
41
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Site:
Housekeeping-Deck 9 Women's Public Toilet Room
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Violation:
In the toilet room near the hotel manager's office, the handicapped stall did not have a method to dry hands at the hand wash station inside.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands.
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