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Item No.:
08
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Site:
Potable Water-Bunker Hoses Shore Connection
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Violation:
Due to the sediment and rocks surrounding the port's connector/flow meter and bunker hoses, it was apparent that they had been stored on the ground for over 48-hours. Crew had the ship's bunker hoses connected to the port's equipment. This issue of the port's connector/flow meter and bunker hoses being stored outdoors on the ground was previously addressed with corporate.
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Recommendation:
Handle potable water hoses with care to prevent contamination from dragging their ends on the ground, pier, or deck surfaces, or from dropping the hose into contaminated water. Handle and store all hoses, fittings, water filters, buckets, equipment, and tools used for connection with the bunkering of potable water in a sanitary manner.
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Item No.:
34
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Site:
Pantry-Deck 7 Portside
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Violation:
Water dripped from the dishwasher's drain line and pooled on 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.:
33
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Site:
Pantry-Deck 7 Portside
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Violation:
Water dripped from the dishwasher's drain line and pooled on the deck.
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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.:
10
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Site:
Recreational Water Facilities-Serenity Waterfall and Pool
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Violation:
The pH values taken at the Serenity pool and in the pump room did not correspond with the analyzer's reading. At the Serenity pool, the inspector's test equipment measured the pH at 6.96 and 7.19, while the crew measured the pH at 7.01 on two separate tests. In the pump room, the inspector's test equipment measured the pH at 7.19, while the crew measured the pH at 7.15. The analyzer's reading displayed 7.42 consistently. Crew recalibrated the analyzer.
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Recommendation:
Maintain halogenation and pH control systems in good repair and operate them in accordance with the manufacturer?s recommendations. Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
39
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Site:
Food Service General-Flies and Cockroaches
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Violation:
Numerous flies and cockroaches were observed throughout food service outlets. Inspectors observed tiny cockroach nymphs and adult cockroaches. Locations included: Cucina Pantry (6 flies); Cucina beverage station garbage can (8 flies); JiJi Show Galley (1 fly); Havana Bar orange juice machine (5 flies); Havana Bar passenger bar counter (1 cockroach); Cucina galley (1 fly); Marketplace galley hood cleaning cabinet (1 cockroach); Marketplace pizza station (4 flies); Menage deck 10 (2 flies); Marketplace galley handwash station near potwash (1 cockroach); Sunrise dining room starboard beverage station (1 fly); main galley soup station (2 cockroaches); Marketplace portside beverage station (1 cockroach); Blue Iguana Galley (1 fly); and the vegetable preparation room (1 fly).
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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.:
44
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Site:
Food Service General-Flies and Cockroaches
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Violation:
Numerous flies and cockroaches were observed throughout food service outlets. Inspectors observed tiny cockroach nymphs and adult cockroaches. Locations included: Cucina Pantry (6 flies); Cucina beverage station garbage can (8 flies); JiJi Show Galley (1 fly); Havana Bar orange juice machine (5 flies); Havana Bar passenger bar counter (1 cockroach); Cucina galley (1 fly); Marketplace galley hood cleaning cabinet (1 cockroach); Marketplace pizza station (4 flies); Menage deck 10 (2 flies); Marketplace galley handwash station near potwash (1 cockroach); Sunrise dining room starboard beverage station (1 fly); main galley soup station (2 cockroaches); Marketplace portside beverage station (1 cockroach); Blue Iguana Galley (1 fly); and the vegetable prep room (1 fly).
IPM records showed a history of flies and cockroaches in food service areas with the majority of the entries made by the IPM technician during active monitoring. When the inspectors inquired about the issue, the IPM technician stated the chemical they use cannot reach the cracks and crevices in the deckheads where the insects live.
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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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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
Deck grouting was recessed, and tiles were missing or chipping in multiple food areas. These areas included: Marketplace galley; JiJi's galley and potwash; Blue Iguana galley; main galley; and crew galley.
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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.:
20
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Site:
Galley-Cucina del Capitano Potwash - Cast Iron Skillet
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Violation:
A heavily soiled large cast iron skillet was observed on the soiled staging area of the Cucina del Capitano potwash. Due to the amount of accumulation of grease and charred food residue, it was apparent that it had been used during food cooking operations. When the inspectors asked food personnel what this skillet was used for, no one was able to provide an explanation for its use and staff repeatedly told the inspectors it is not used. Food personnel directed staff to discard the skillet, however, it was observed later in the inspection in the Marketplace potwash.
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Recommendation:
Ensure cast iron is not used for utensils or food contact surfaces of equipment. 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.:
13
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Site:
Galley-Cucina del Capitano Potwash - Cast Iron Skillet
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Violation:
A large heavily soiled cast iron skillet was observed on the soiled staging area of the Cucina del Capitano potwash. The surface of the skillet appeared to be flaking but was hard to confirm due to the amount of charred food residue. When the inspectors asked staff how the skillet was used, no one was able to provide an explanation for its use and staff repeatedly told the inspectors it is not used. Staff directed for the skillet to be discarded, however, it was later observed in the Marketplace potwash.
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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 by compliance with these guidelines.
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Item No.:
16
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Site:
Galley-Roast - Walk-in #32
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|
Violation:
Six food entries in the cooling log were recorded above 70F at the two-hour critical control limit. Recorded temperatures ranged from 76F to 78F and entries spanned from July 3-7, 2023. These food items included: beef brisket, prime rib, pork rib, short rib, fried chicken, and marinated chicken. Seven white plastic bins containing prime rib, short rib, and pork rib in this walk-in were discarded by staff. All other products identified had been previously consumed or discarded. These entries had been signed off by the supervisor. Retraining of ship staff was conducted before the end of the inspection.
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|
Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
13
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Site:
Galley-Roast - Walk-in #32
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|
Violation:
Six food entries in the cooling log were recorded above 70F at the two-hour critical control limit. Recorded temperatures ranged from 76F to 78F and entries spanned from July 3-7, 2023. These food items included: beef brisket, prime rib, pork rib, short rib, fried chicken, and marinated chicken. Seven white plastic bins containing prime rib, short rib, and pork rib in this walk-in were discarded by staff. All other products identified had been previously consumed or discarded. These entries had been signed off by the supervisor. Retraining of ship staff was conducted before the end of the inspection.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; and (2) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. 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 by compliance with these guidelines.
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Item No.:
33
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|
Site:
Provisions-Fish Freezer
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|
Violation:
A deckhead light fixture was full of ice.
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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.:
36
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|
Site:
Buffet-Ice Cream Machine
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|
Violation:
Light intensity at the soft-serve ice cream machine could not be raised to 220 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.:
33
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|
Site:
Buffet-Marketplace Starboard Beverage Station
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|
Violation:
Dust was on the beams directly above the coffee machine and previously cleaned mugs.
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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.:
28
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|
Site:
Buffet-Marketplace Starboard Beverage Station
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|
Violation:
Twenty stacked metal condiment containers were stored in the undercounter technical compartment.
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|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
26
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|
Site:
Buffet-Marketplace Starboard Beverage Station
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|
Violation:
The hot chocolate machine food splash surface and nozzle were soiled with more than a day's worth of accumulation.
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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.:
33
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|
Site:
Pantry-Cucina
|
|
Violation:
Two deckhead lights were not flush against the deckhead, creating a large opening in the deckhead.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
26
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|
Site:
Pantry-Cucina
|
|
Violation:
The undercounter storage units contained previously cleaned and sanitized utensils that were soiled with old food debris.
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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). Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
21
|
|
Site:
Pantry-Cucina
|
|
Violation:
An open seam at the juncture between the counter-recessed freezer and the countertop was soiled with old food residue.
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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.:
27
|
|
Site:
Pantry-Cucina
|
|
Violation:
An open seam at the juncture between the counter-recessed freezer and the countertop was soiled with old food residue.
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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.:
36
|
|
Site:
Dining Room-Cucina Portside Beverage Station
|
|
Violation:
Light intensity at the ice/water machine could not be raised to 220 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.:
27
|
|
Site:
Dining Room-Cucina Portside Beverage Station
|
|
Violation:
Spilled sugar of more than a day?s accumulation was on the countertop tray underneath the beverage condiments.
|
|
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
|
|
Site:
Dining Room-Cucina Starboard Beverage Station
|
|
Violation:
A gap was present along the deck/bulkhead coving underneath the beverage condiment stand that had an accumulation of old food debris.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
35
|
|
Site:
Dining Room-Cucina Starboard Beverage Station
|
|
Violation:
Water was pooling in the technical compartment underneath the juice machine. This was corrected before the end of the inspection.
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|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
|
|
Site:
Galley-JiJi Asian Kitchen
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|
Violation:
Light intensity at the left counter-mounted microwave could not be raised to 220 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.:
21
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|
Site:
Galley-JiJi Asian Kitchen
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|
Violation:
Electrical cords of the left counter-mounted microwave were draped on the countertop.
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|
Recommendation:
Elevate the cords above the countertop to allow for easy cleaning.
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Item No.:
33
|
|
Site:
Pantry-JiJi Asian Kitchen
|
|
Violation:
The corner metal profile next to the back counter had pulled away from the bulkhead and was in disrepair.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
|
|
Site:
Pantry-JiJi Asian Kitchen
|
|
Violation:
The pantry deckhead light nearest the door was not working resulting in less than 220 lux in the area.
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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.:
21
|
|
Site:
Buffet-Marketplace Deli
|
|
Violation:
An open gap was present along the right side of the bain-marie/countertop juncture. Additionally, an open seam was along the front of the bain-maire. Both of these openings had an accumulation of old food debris.
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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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|
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Item No.:
27
|
|
Site:
Buffet-Marketplace Deli
|
|
Violation:
An open gap was present along the right side of the bain-marie/countertop juncture. Additionally, an open seam was along the front of the bain-maire. Both of these openings had an accumulation of old food debris.
|
|
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.:
26
|
|
Site:
Buffet-Marketplace Deli
|
|
Violation:
A previously cleaned and sanitized knife and cheese grater were soiled with food debris and a sticky residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
Item No.:
17
|
|
Site:
Bar-Havana Bar
|
|
Violation:
The time control plan did not reflect the corresponding unit number where potentially hazardous foods on time control were stored.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled.
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Item No.:
16
|
|
Site:
Bar-Havana Bar
|
|
Violation:
The milk inside the undercounter refrigerator unit was not discarded at the end of the service period (6:00AM to 9:00AM) according to the time control plan. The observation was made at approximately 10:30AM. All milk products were discarded.
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|
Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food is discarded within 4 hours of placement on time control.
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Item No.:
28
|
|
Site:
Galley-Cucina
|
|
Violation:
Four previously cleaned and sanitized pans were stored wet nested in the undercounter storage unit.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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|
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Item No.:
20
|
|
Site:
Buffet-Marketplace Pizza
|
|
Violation:
The pizza serving stone was heavily pitted. According to crew, prepared pizzas are placed stored directly on this surface prior to serving guests.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; and (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections.
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Item No.:
21
|
|
Site:
Buffet-Marketplace Pizza
|
|
Violation:
The door gasket of the undercounter reach-in refrigerator below the pizza topping cold wells was peeling/split and there was old food debris between the gasket and the door.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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|
|
Item No.:
36
|
|
Site:
Buffet-Marketplace Pizza
|
|
Violation:
The light intensity at the pizza topping station was less than 220 lux.
|
|
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.:
27
|
|
Site:
Other-Deck 9 Food Elevator
|
|
Violation:
The food elevator inner lift door was heavily soiled with dust and debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
31
|
|
Site:
Galley-Marketplace Deli
|
|
Violation:
A bucket of chemical disinfectant was near the galley next to the handwash station.
|
|
Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
08
|
|
Site:
Galley-Blue Iguana
|
|
Violation:
The backflow prevention device relief vent was positioned directly into the chemical reservoir for the hood cleaning system instead of the dedicated drain line.
|
|
Recommendation:
Use air gaps where feasible and where water under pressure is not required. Install backflow prevention devices when air gaps are impractical or when water under pressure is required. Provide an air gap for the atmospheric vent of all backflow prevention devices. Ensure a mechanical backflow prevention device has an atmospheric vent. Locate the vent drain away from the chemical reservoir.
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Item No.:
26
|
|
Site:
Galley-Pastry
|
|
Violation:
The pastry counter-mounted mixer was soiled with an oily substance on the food splash surface of the mixing head.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Marketplace Pizza
|
|
Violation:
The door gasket of the undercounter reach-in refrigerator below the pizza topping cold wells was peeling/split and there was old food debris between the gasket and the door.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|