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Item No.:
07
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Site:
Potable Water-Pipe Disinfection Log
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Violation:
In multiple log entries, the disinfection times for potable water piping disinfection was less than four hours. Staff stated the crew member in charge filled out the column incorrectly, but that the pipes were disinfected for four hours. The inspector met with the crew member and asked him to explain the disinfection process. The crew member was knowledgeable, properly explained the process, and stated that he mistakenly put the time it took to remove the piping for the job in the column for the disinfection time.
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Recommendation:
Accurately document pipe disinfection time on the logs. Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
08
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Site:
Potable Water-Forward Bunkering Station
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Violation:
One of the in-use bunkering line hoses was not clearly labeled 'POTABLE WATER ONLY'. The stamp was wearing out and the inspector could only read the word 'POTABLE'.
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Recommendation:
Label potable water hoses with the words "POTABLE WATER ONLY" in letters at least 13 millimeters (0.5 inch) high at each connecting end.
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Item No.:
08
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Site:
Potable Water-Reduced Pressure Assembly for Laundry - Striping
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Violation:
The line supplying potable water to the laundry was stripped 'blue' for potable water after the reduced pressure assembly. The striping was removed during the inspection.
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Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
10
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Site:
Recreational Water Facilities-Roman Spa
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Violation:
The shepherd's hook for the Roman spa did not reach 24 inches above the water line at the deepest part of the spa. The inspector put the shepherd's hook into the deepest part of the spa and only five inches of the pole emerged from the water line of the spa.
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Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, non-telescoping material with rounded, non-sharp ends.
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Item No.:
16
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Site:
Galley-Deck 5 Room Service
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Violation:
The public health advisory for the eggs on the breakfast menu stated 'consuming raw or undercooked meats may increase your risk for foodborne illness, especially if you have certain medical conditions' but did not include eggs, which was the only undercooked product served at breakfast.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Galley-Deck 11 Windjammer Pantry
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Violation:
The time control plan was not clear that upright refrigerator WJ-C-01 had a different food flow from temperature to time to discard than the rest of the time control units on the plan. The time control plan listed with specific service lines and specific time control periods for the associated lines. The food out on the lines did not have stickers or labels because the time control at each line lasted 4 hours or less. When the lines were closed, the food was discarded. While an individual line was only open for 4 hours or less, the galley servicing the Windjammer was open for longer than 4 hours because it served many lines. Upright refrigerator WJ-C-01 was listed on the time control plan but did not correspond to a service line and time like all other items did. In this refrigerator was food such as yogurt on time control. Each tray had different time control stickers on it for food that was served only upon request, and never placed on the buffet line. Crew reported other nearby refrigerators were used the same way; however, they did not contain potentially hazardous food at the time of the inspection.
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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. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (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-Deck 2 Crew Mess
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Violation:
There were five trays of bread, but only three tongs. One of the tongs' handles were placed directly on the bread. After the inspector pointed out the problem, the bread was removed.
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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).
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Ensure that if there is self service of scooped frozen dessert, service is out of shallow pans no deeper than 4 inches (100 millimeters) and no longer than 12 inches (300 millimeters).
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Buffet-Deck 11 Windjammer Line 1 Island 1
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Violation:
A bowl of apples out for service on the buffet line was missing a set of tongs. Two passengers were observed picking up apples with bare hands. In addition, the handles of a set of tongs were laying on top of a bowl of mixed cut fruit. Corrections began after the inspector noted the issues. Then the food was taken away from the buffet.
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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).
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Ensure that if there is self service of scooped frozen dessert, service is out of shallow pans no deeper than 4 inches (100 millimeters) and no longer than 12 inches (300 millimeters).
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Preparation Room-Deck 1 Poultry Box
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Violation:
Water accumulated on a deckhead light above two white bins containing chicken. No dripping was noted onto the chicken.
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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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Galley-Deck 5 Room Service Office
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Violation:
The specification plate for the refrigerator in the office which contained soda and alcohol for guests stated 'Household Refrigerator'. Crew could not produce documentation that the refrigerator was NSF certified or commercial grade. The refrigerator was immediately removed and sent to the incinerator.
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Recommendation:
Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.
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Item No.:
20
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Site:
Preparation Room-Deck 1
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Violation:
Blast Chiller 008 was out of service since 5 Aug. Crew expect the equipment to be fixed later on the day of the inspection.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
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Item No.:
20
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Site:
Buffet-Deck 11 Windjammer Pizza Station
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Violation:
There was a gap at the juncture of the metal strip and the light of directly over the hot line which created a difficult to clean area.
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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.
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Item No.:
21
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Site:
Buffet-Deck 11 Windjammer Pizza Station
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Violation:
The covers for the regulators for the two left undercounter combination ovens were in disrepair, which created difficult to clean areas. The plastic covers were missing. The metal frames were loose and not in place. Excessive unnecessary sealant 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. 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.:
22
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Site:
Galley-Deck 2 Dishwash
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Violation:
The flight type conveyor dishwasher was leaking. Excessive standing water accumulated under the machine and was not directed to a scupper.
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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.
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Item No.:
22
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Site:
Galley-Deck 3 Dishwash
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Violation:
The rack type glasswash machine was out of service when the inspector approached the area. Crew reported it was due to an electrical issue. The machine was fixed later that day and the final rinse temperature of 160F at the plate surface was reached.
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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 11 Windjammer Dishwash
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Violation:
The glasswash went out of service the day of the inspection due to a water pressure issue with the final rinse spray. When the inspector approached the machine, technical staff were working on fixing the machine.
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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 11 Windjammer Dishwash
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Violation:
The nozzles on the final rinse manifold of the flight type conveyor dishwasher did not create an effective fan-like spray pattern. The inspector was able to measure 160F at the plate surface.
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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.
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Item No.:
22
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Site:
Galley-Deck 5 Dishwash
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Violation:
Crew were working on the flight type conveyor dishwasher as the inspector approached the machine. Crew reported a pressure issue. The machine was fixed and the inspector was able to measure 160F at the plate surface of the final rinse.
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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.:
26
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Site:
Pantry-Deck 9 Ice Station
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Violation:
The ice machine had an excessive amount of brown debris on and above the ice cuber. The pantry was not in use at the time and the ice machine was immediately taken out of service for cleaning.
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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-Deck 12 Johnny Rockets
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Violation:
Dry, chipping black debris was inside the two beer taps. The area was not in service, the beer taps were not in use, and no beer kegs were attached.
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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:
Galley-Deck 11 Windjammer
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Violation:
The two out of service ice machines had black debris on the chilled water lines. The machines were taken out of service prior to the inspection due a positive E.coli test. The machines were sanitized and will be placed back in service after a negative E. coli test.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
33
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Site:
Buffet-Deck 11 Windjammer Line 2
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Violation:
Three light shields were missing, and air was blowing out of the gaps created by the missing light shields. Dust and debris had built up in the exposed space. Technical staff confirmed that the air blowing was not necessary for ventilation but was actually a side effect of the missing light shield. The lights were located between the buffet and show galley on the crew side of the buffet, and were not located directly above food. Crew planned to clean and fix the light shields after the service line closed.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. 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-Deck 2 Dishwash
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Violation:
Excessive standing water accumulated under the conveyor dishwasher and was not directed to a scupper.
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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. 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-Deck 0 Dry Store
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Violation:
Excessive sticky brown debris was on the deckhead over food products such as a pallet of ketchup. Crew immediately began cleaning the area.
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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:
Other-Deck 0 China Store
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Violation:
The deck behind the door labeled 'Flower Store 0846' was soiled with greater than a day's accumulation of debris. The store contained shelving with various china products.
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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:
Provisions-Deck 1 Dairy Box
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Violation:
Water accumulated on the deckhead along the juncture of deckhead panels. Crew stated they believed the water was from condensate from water lines above the deckhead. No dripping was noted. Crew reported the issue was ongoing for approximately 1-2 weeks. Sealant was visible along the juncture of the panels including in areas where the water collected. Crew produced documentation of a work order that was placed the day prior to the inspection and believed the issue would be addressed later on the day of the inspection.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. 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:
Preparation Room-Deck 1 Poultry Box
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Violation:
Water accumulated on a deckhead light above two white bins containing chicken. Dripping was noted but no dripping was noted impacting food.
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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. 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-Deck 3 Dishwash
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Violation:
Excessive condensation accumulated above the soiled area of the flight type conveyor dishwasher and over the soaking area to the side of the machine. Dripping was noted but no clean dishes were impacted.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Deck 5 Dishwash
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Violation:
Excessive condensation accumulated over the clean end of the in-use rack type conveyor dishwasher. The machine was immediately taken out of service. No dripping was noted.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Preparation Room-Deck 1 Poultry Box
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Violation:
Water accumulated on a deckhead light above two white bins containing chicken. Crew stated they believed it was due to a ventilation issue in the room. The water on the deckhead was located in front of the fan unit.
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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.
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