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Item No.:
*
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Site:
*General Comment-Flies in Non-food areas
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Violation:
Tiny flies were seen in non-food areas of the vessel to include the following: three in the medical center's pharmacy and one in the doctor consultation room; one in the engine control room, and one in the office where recreational water records were reviewed.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presences aboard the vessel.
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Item No.:
03
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Site:
Other-Engine Room/ Bunkering Chart
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Violation:
On March 26, 2023 the halogen levels for bunkering did not reach at least 2.0 ppm during the entire bunkering period except for the final 15 minutes. Records indicated a continuous value of 1.5ppm from the start of bunkering at 11AM until 1:45PM. A 2.0 ppm value was only observed at 1:45 PM, which was about 15 minutes before bunkering stopped around 2PM. There was no indication or note on the record as to why the value did not reach at least 2.0 ppm and no indication of any action taken. When the inspector asked a crew member about the requirement of the halogen residual it was stated at least 1.5 ppm. The inspector corrected the crew about the values and they agreed that the chart was incorrect.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
08
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Site:
Other-Engine Room / Bunkering Chart
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Violation:
On March 26, 2023 the halogen levels for bunkering did not reach at least 2.0 ppm during the entire bunkering period except for the final 15 minutes. Records indicated a continuous value of 1.5ppm from the start of bunkering at 11AM until 1:45PM. A 2.0 ppm value was only observed at 1:45 PM, which was about 15 minutes before bunkering stopped around 2PM. There was no indication or note on the record as to why the value did not reach at least 2.0 ppm and no indication of any action taken. When the inspector asked a crew member about the requirement of the halogen residual it was stated at least 1.5 ppm. The inspector corrected the crew about the values and they agreed that the chart was incorrect.
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Recommendation:
Adjust the free halogen residual level to at least 2.0 MG/L (ppm) and the pH not to exceed 7.8 within 30 minutes of the start of the bunkering and production processes. Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least hourly during the bunkering of potable water. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water. Ensure a test kit is available for testing free halogen levels and pH. Ensure test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free residual halogen normally maintained in the potable water system. Ensure test kits for pH are accurate to within 0.2.
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Item No.:
08
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Site:
Medical-Cardiac Room Bathroom
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Violation:
The backflow preventor underneath the sink had some corrosion and blockage within the vents. This was corrected immediately and verified.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
16
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Site:
Buffet-Lido - Starboard Omelete Station
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Violation:
The consumer advisory was not posted at the outlet where raw eggs could be cooked to order.
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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 or 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.
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Item No.:
18
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Site:
Galley-Deck 1 - Appetizer Preparation
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Violation:
A container of breaded raw chicken was stored above a container of breaded raw shrimp inside an undercounter reach-in refrigerator.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
18
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Site:
Provisions-Deck A
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Violation:
During provisioning, a full pallet of boxed, partially frozen, raw chicken was positioned against a pallet of bananas and other non-poultry products. Condensate from the frozen chicken collected on the outside of the boxes and plastic wrapping used to secure the boxes. This pallet was quickly relocated. Additionally, a wooden pallet with one layer of boxed raw turkey was positioned directly on top of a pallet with of two layers of boxed bananas. A reddish liquid was observed dripping from one of the boxes of raw turkey onto the top and sides of the banana boxes stored below. The bananas were discarded and staff were retrained on ensuring proper storage of raw products during provisioning.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Buffet-Team Dining Room 1
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Violation:
Two containers of bread out for self-service did not have a self-closing lid nor were they protected by a sneeze shield or other means. These containers were removed.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Provisions-Walk-in Freezers and Refrigerators
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Violation:
Water dripped from deckhead panels and hatches in multiple provision rooms. This included the Frozen Produce room, the Meat Freezer, and Meat and Poultry Thaw rooms. Water was observed dripping onto the deck and onto the top surface of frozen boxes of meat in the Frozen Meat room. Water was dripping into white bins placed on the deck in the Meat Thaw room to catch the dripping water. According to staff, this was a result of poorly insulated refrigerant lines in the deckhead above. Staff reported the issue is planned to be corrected in the upcoming drydock in April 2023.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Food Service General-Flies
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Violation:
Multiple food areas of the ship had locations that were infested with flies that were too many to count. These areas included: Sweet Spot handwash technical compartment and drain; Lido Galley menage area where condiments, spices, rice, and food items were stored; Normandie deck 2 starboard pantry bar walk-in cooler where beverages were stored. Additionally, more than one fly was observed in the other food areas: Pizza Pirate buffet, Lido Center Galley, Guys Burger Galley, Technical compartment 125 at Guys Burger show galley, Normandie dining deck 2 port side pantry, Crew galley, and Meat Preparation room.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Galley-Deck 1 - Walk-in Refrigerator 11-10
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Violation:
Water leaked from several deckhead panels onto the deck and onto the top white plastic cover of a container of quesadillas stored on a rack below the dripping water.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Buffet-Lido - Starboard Omelete Station
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Violation:
A small fly was observed landing on food ingredients at the omelet station.
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Recommendation:
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-Lido - Starboard Omelete Station - Toast
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Violation:
Trays containing individual containers of cream cheese, butter, and service bowls of peanut butter and other toppings on a raised self-service counter were not protected by a sneeze guard or other means.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Buffet-Lido - Sweet Spot
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|
Violation:
Six serving tongs for passenger self-service were placed on plates in front of the sneeze shield and the food contact ends were not protected by other means.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding.
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Item No.:
19
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Site:
Bar-Lido Cafe
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|
Violation:
The handle to the ice scoop was stored in contact with beverage ice that was stored inside a plastic bin in the time control undercounter refrigerator.
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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.
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Item No.:
21
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Site:
Galley-Lido Center Galley
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|
Violation:
A bulkhead taped paper time control label for the preparation table adjacent the deep fat fryer was soiled and peeling.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Lido Center Galley
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|
Violation:
The gasket to an undercounter reach in refrigerator across from the tilting pan was in disrepair and soiled with food residue. This was corrected.
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Recommendation:
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-Dishwash
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|
Violation:
Multiple sections of the flight-type dishwash track were missing or broken. Staff reported they have been fixing the track as they receive parts but plan to replace the entire track during drydock.
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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.:
25
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Site:
Galley-Lido Center Galley
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Violation:
A soiled damp wiping cloth was found inside a metal tray with unused clean wiping cloths.
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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.:
25
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Site:
Galley-Deck 1 - Hot Galley
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|
Violation:
A wiping cloth was not stored in a bucket of sanitizer. This was corrected.
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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:
Preparation Room-Can Opener
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Violation:
The blade and the mechanical gears to the table mounted can opener were soiled with debris of more than a service period of accumulation. This unit was taken apart and cleaned and sanitized before the end of the inspection.
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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:
Preparation Room-Dough Sheeter
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|
Violation:
Old dough residue was lodged between the upper dough roller and the inside of the machine's metal housing. According to staff, the unit was previously cleaned and sanitized. This was recleaned and sanitized before the end of the inspection.
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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-Lido Center Galley
|
|
Violation:
A bulkhead taped paper time control label for the preparation table adjacent the deep fat fryer was soiled and peeling.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Buffet-Lido Cafe
|
|
Violation:
Excessive dust and old coffee debris of more than a day's accumulation coated the back bar counter behind the POS station and the coffee machine,
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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|
Site:
Galley-Deck 1 - Dishwash
|
|
Violation:
Excessive water leaked from the pre-wash spray hose plumbing and onto the biodigester and the soiled sorting table. This was corrected.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
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Site:
Galley-Lido Center Galley
|
|
Violation:
The gasket to an undercounter reach in refrigerator across from the tilting pan was in disrepair and soiled with food residue. This was corrected.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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|
Site:
Galley-Lido Center Galley
|
|
Violation:
Water leaked from a deckhead hatch above the tilting pan and landed on the technical counter for the tilting pan.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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|
Site:
Galley-Lido Extension Galley
|
|
Violation:
Old food residue was observed on the housing to the previously cleaned and sanitized deli slicer.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
|
Site:
Buffet-Lido - STBD Beverage Station - Near Guys Burger
|
|
Violation:
Water pooled on the beverage counter underneath the juice dispenser. Staff reported a work order had been submitted to fix the juice machine leak.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Buffet-Guys Burger - Show Galley
|
|
Violation:
Excessive moisture and slimy black residue coated the insulated lines inside undercounter technical compartment 125 across from the grills.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
|
Site:
Galley-Blue Iguana Cantina
|
|
Violation:
Old food soil and standing water was on the counter below the combination oven.
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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
|
|
Site:
Bar-David's Steakhouse
|
|
Violation:
Two white plastic bins were stored inside the technical compartment below the coffee machine. The technical compartment had exposed electrical cables, drain lines, and not constructed for equipment storage.
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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.:
33
|
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Site:
Bar-David's Steakhouse
|
|
Violation:
Old food soil was on the deck behind the garbage can near the handwash sink.
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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
|
|
Site:
Buffet-Lido - Sandwich Station
|
|
Violation:
Old food residue was observed in the drain to the handwash sink located on the worker side of this outlet. The area had just been cleaned.
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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
|
|
Site:
Buffet-Lido Cafe
|
|
Violation:
An open electrical penetration to a void area was in the back bulkhead behind the POS station.
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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, 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
|
|
Site:
Buffet-Lido Deck 9 - Pizza Pirate
|
|
Violation:
A soiled rag was on top of the deck drain to the handwash sink at the worker side.
|
|
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
|
|
Site:
Buffet-Lido Deck 9 - Pizza Pirate
|
|
Violation:
The electrical outlet cover was missing along the back bulkhead.
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. 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
|
|
Site:
Buffet-Lido Deck 9 - Sweet Spot
|
|
Violation:
Excessive dust coated the deckhead air supply vent near the handwashing sink.
|
|
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
|
|
Site:
Galley-Walk-in Refrigerator
|
|
Violation:
Water dripped from the deckhead light fixture onto the deck below. No food was impacted.
|
|
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
|
|
Site:
Food Service General-Deck Grouting and Tiles
|
|
Violation:
Deck grouting was recessed, and tiles were missing or chipping in multiple food areas. These areas included: the Lido Galley, Main Galley Center and Roast Section, and Crew Galley.
|
|
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
|
|
Site:
Galley-Deck 1 - Walk-in Freezer 11-11
|
|
Violation:
Ice accumulated on the deck in this walk-in freezer. Staff reported the ice was from dripping water from the deckhead above.
|
|
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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|
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Item No.:
33
|
|
Site:
Galley-Deck 1 - Walk-in Refrigerator 11-10
|
|
Violation:
Water leaked from several deckhead panels onto the deck and also onto the white plastic cover of a container of quesadillas stored below.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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|
|
Item No.:
34
|
|
Site:
Galley-Deck 1 - Dishwash
|
|
Violation:
Excessive water leaked from the pre-wash spray hose plumbing and onto the adjacent biodigester and the soiled sorting table. This was corrected.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 1 - Dishwash
|
|
Violation:
Condensate collected on the exhaust hood above the soiled entry to the flight-type dishwash and dripped onto the deck, dishwash machine, and the workers below.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 1 - Walk-in Refrigerator 11-10
|
|
Violation:
Water leaked from several deckhead panels onto the deck and onto the top white plastic cover of a container of quesadillas stored on a rack below the dripping water. Staff reported the water was excessive condensation from poorly insulated refrigerant lines in the deckhead above.
|
|
Recommendation:
Properly insulate refrigeration lines. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
37
|
|
Site:
Galley-Lido Center Galley
|
|
Violation:
Water leaked from a deckhead hatch above the tilting pan and landed on the technical counter for the tilting pan. Staff reported the water was the result of excessive condensate due to poorly insulated refrigerant lines in the deckhead above.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Properly insulate refrigeration lines.
|
|
|
Item No.:
37
|
|
Site:
Galley-Walk-in Refrigerator
|
|
Violation:
Water dripped from the deckhead light fixture onto the deck below. Staff reported the dripping liquid was due to poorly insulated refrigerant lines in the deckhead. No food was impacted.
|
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. Ensure refrigerant lines are properly insulated.
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Item No.:
37
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Site:
Galley-Deck 1 - Walk-in Freezer 11-11
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Violation:
Ice accumulated on the deck in this walk-in freezer. Staff reported the ice was from dripping water from the deckhead above.
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Recommendation:
Properly insulate refrigeration lines. 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:
Provisions-Freezers and Refrigerators
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Violation:
Water dripped from deckhead panels and hatches in multiple provision rooms. This included the Frozen Produce room, the Meat Freezer, and Meat and Poultry Thaw rooms. Water was observed dripping onto the deck and onto the top surface of frozen boxes of meat in the Frozen Meat room. Water was dripping into white bins placed on the deck in the Meat Thaw room to catch the dripping water. According to staff, this was a result of poorly insulated refrigerant lines in the deckhead above. Staff reported the issue is planned to be corrected in the upcoming drydock in April 2023.
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Recommendation:
Properly insulate refrigerant lines.
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Item No.:
38
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Site:
Galley-Deck 6 - Room Service
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Violation:
Approximately 10 wheelchairs were stored in this galley underneath a counter across from the dishwash. The wheelchairs were removed by the end of the inspection.
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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.:
39
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Site:
Food Service General-Flies
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Violation:
Multiple food areas of the ship had locations that were infested with flies that were too many to count. These areas included: Sweet Spot handwash technical compartment and drain; Lido Galley menage area where condiments, spices, rice, and food items were stored; Normandie deck 2 starboard pantry bar walk-in cooler where beverages were stored. Additionally, more than one fly was observed in the other food areas: Pizza Pirate buffet, Lido Center Galley, Guys Burger Galley, Technical compartment 125 at Guys Burger show galley, Normandie dining deck 2 port side pantry, Crew galley, and Meat Preparation room.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
43
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Site:
Ventilation-HVAC Unit 2.05.06 / Red Frog
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Violation:
Two of the air handling unit filters in this fan room were heavily soiled with dust and debris.
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Recommendation:
Keep air handling units clean.
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Item No.:
44
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Site:
Potable Water-Bunkering
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Violation:
On March 26, 2023 the halogen levels for bunkering did not reach at least 2.0 ppm during the entire bunkering period except for the final 15 minutes. Records indicated a continuous value of 1.5ppm from the start of bunkering at 11AM until 1:45PM. A 2.0 ppm value was only observed at 1:45 PM, which was about 15 minutes before bunkering stopped around 2PM. There was no indication or note on the record as to why the value did not reach at least 2.0 ppm and no indication of any action taken. When the inspector asked a crew member about the requirement of the halogen residual it was stated at least 1.5 ppm. The inspector corrected the crew about the values and they agreed that the chart was incorrect.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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Item No.:
44
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Site:
Food Service General-Flies
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Violation:
Multiple food areas of the ship had locations that were infested with flies that were too many to count. These areas included: Sweet Spot handwash technical compartment and drain; Lido Galley menage area where condiments, spices, rice, and food items were stored; Normandie deck 2 starboard pantry bar walk-in cooler where beverages were stored. Additionally, more than one fly was observed in the other food areas: Pizza Pirate buffet, Lido Center Galley, Guys Burger Galley, Technical compartment 125 at Guys Burger show galley, Normandie dining deck 2 port side pantry, Crew galley, and Meat Preparation room.
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Recommendation:
Ensure the supervisor or person in charge of IPM operations on the vessel demonstrates to the VSP?during inspections and on request?knowledge of IPM operations, and is able to demonstrate this knowledge by compliance with Section 8 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 8 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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