|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 2
|
|
Violation:
An out of service combination oven door was dismantled and placed against the clean storage shelving. In addition, two pieces of soiled carboard, ropes and a rag were wrapped in front and behind the door to prevent touching the clean storage shelving. Crew stated the door was placed there because staff needed to fix the oven. The door was immediately removed, and the shelving was cleaned and sanitized.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
13
|
|
Site:
Galley-Deck 4 Flight-Type Warewash
|
|
Violation:
While in active operation, the flight-type warewash machine's high temperature alarm was flashing, indicating a temperature error, when the inspector arrived at the machine. Staff stated the alarm was on all morning but did not take appropriate action and told the inspector the unit was functioning correctly and within temperatures. As noted in previous observations, sanitizing temperatures were not reached during evaluation.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Log
|
|
Violation:
Twenty testable, reduced pressure principle backflow prevention assemblies were not tested at least annually. They were tested 13 October 2022 and 28 October 2023.
|
|
Recommendation:
Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
|
|
|
Item No.:
*
|
|
Site:
Other-Deck 3 SLKR 3739
|
|
Violation:
The handwashing sink, in the distant point locker for the potable water system's lower loop, did not have a supply of single-service hand towels available.
|
|
Recommendation:
Each handwashing facility must have a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Mineralizers
|
|
Violation:
Water lines leading from the mineralizers, but before the chlorination injection point, were striped blue/green/blue for potable water.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Baby-Only Water Facility
|
|
Violation:
During an adult-only charter cruise from 23 - 29 October 2023, the baby-only water facility was operating as requested by the charter for aesthetics but closed for use and roped off. While operating, coliform and E. coli were not tested daily; however, all other required variance procedures were conducted. Staff stated they did not test for coliform and E. coli because no one was using the facility. They did use a bacterial indicator strip to test the water three times a day.
|
|
Recommendation:
Prohibit children in diapers or who are not toilet trained from using any RWF that is not specifically designed and approved for use by children in diapers. Variance requirements for baby-only facilities must be followed any time the RWF is operating, even when it is closed for use.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Whirlpool Deck 11
|
|
Violation:
The hair and lint strainer and hair and lint strainer housing were not cleaned, rinsed, and disinfected at least weekly. Inspection and cleaning occurred eight days apart on 29 September 2023 and 7 October 2023.
|
|
Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures. Ensure that if there is not a hair and lint strainer but there is a filter before the pump, this filter must be cleaned, rinsed, and disinfected weekly.
|
|
|
Item No.:
44
|
|
Site:
Recreational Water Facilities-Riptide Mat Racer Waterslide
|
|
Violation:
Two of eight mats were excessively soiled with black debris. Staff had a written cleaning plan where the mats were cleaned with 50 ppm of chlorine at least daily. Staff stated they also used soap to remove the black debris when excessively soiled and immediately removed the mats for further cleaning.
|
|
Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP?during inspections and on request ? knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 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 6 of the VSP 2018 Operations Manual as it relates to their assigned duties.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 11 Windjammer Beverage Station Port Side
|
|
Violation:
The juice dispenser had more than a day's worth of food debris on the food splash zone above the nozzles.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 11 Windjammer Aft Beverage Station Port Side
|
|
Violation:
The juice dispenser had more than a day's worth of food debris on the food splash zone above the nozzles.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 11 Windjammer Port Side
|
|
Violation:
The handle of the self-service tongs was touching donuts out for passenger self-service.
|
|
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).
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 11 Windjammer Main Entrees Starboard and Port Side
|
|
Violation:
The countertop had cracks/crevices and unnecessary ledges making the area difficult to clean. This was corrected during the inspection.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 11 Windjammer Aft Fruit
|
|
Violation:
The handle of the self-service tongs was touching the cantaloupes out for passenger self-service.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 11 Windjammer
|
|
Violation:
The deck tile grouting on the crew side of the aft buffet line was in disrepair and recessed.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 11 Chops Grille
|
|
Violation:
The reduced pressure zone (RPZ) assembly for the hood cleaning system had water continuously dripping from the pressure differential relief valve. A maintenance team started working on this during the inspection.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 11 Chops Grille
|
|
Violation:
Sealant at the countertop/bulkhead juncture was rough and peeling which made the area difficult to clean.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 5 Staff Mess
|
|
Violation:
A small fly was by the handwashing station.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Dining Room-Deck 5
|
|
Violation:
A house fly was at the entrance to the galley.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 5 Hot Galley
|
|
Violation:
The curved water filling nozzle above the hot plate was soiled inside with food debris. The crew immediately disconnected it to be cleaned and sanitized.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 5 Bamboo Room
|
|
Violation:
The undercounter drawer freezer at the end of the bar had an excessive amount of frozen condensate throughout the entire inside surfaces. The crew corrected this during the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
On 19 October 2023, a nonfood employee had AGE symptom onset at 1545 and reported to medical at 2024. The employee's Food and Beverage Questionnaire and timecard confirmed they did not eat or work with AGE symptoms. Staff stated that retraining occurred.
On 30 September 2023, a nonfood employee had AGE symptom onset at 0900 and reported to medical at 1307. The employee's timecard confirmed they were working from 0920 to1145 while symptomatic. Staff stated that retraining occurred.
|
|
Recommendation:
When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
|
|
|
Item No.:
29
|
|
Site:
Preparation Room-Handwashing Sink
|
|
Violation:
The handwashing sink's water temperature, with the manual mixing valve on the coldest setting, measured 126F with a tip-sensitive thermometer.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Potato Peeler
|
|
Violation:
The potato peeling compartment that gathers water in the machine was overfilling and caused an excessive amount of water to pool on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 2
|
|
Violation:
An out of service combination oven door was dismantled and placed against the clean storage shelving. In addition, two pieces of soiled carboard, ropes and a rag were wrapped in front and behind the door to prevent touching the clean storage shelving. Clean and sanitized pans and bowls were stored 3 inches away from the oven door on adjacent shelving. Crew stated the door was placed there because staff needed to fix the oven. The door was immediately removed, and the shelving was cleaned and sanitized.
|
|
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).
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 2
|
|
Violation:
The combination oven was out of order. Staff had the combination oven door dismantled to fix the oven.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 2
|
|
Violation:
The blast chiller was out of order. Staff were unsure how long the equipment has been out of order.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 3 Hot Galley
|
|
Violation:
Staff confirmed the exhaust ventilation was not operating effectively; therefore, condensate collected on the deckhead above the combination oven. This area was in operation during the inspection.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 Hot Galley Area
|
|
Violation:
Condensate collected on the deckhead above the combination oven. Crew confirmed that the exhaust ventilation was not operating effectively. This area was in operation during the inspection.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 3 Juice Dispenser Beverage Station
|
|
Violation:
The backflow prevention device's vents were visibly clogged and corroded. This was immediately replaced with a new and sanitized device.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 3 Hot Galley
|
|
Violation:
All three undercounter refrigerators were out of order. Staff were unsure how long they had been out of order.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
Three pastry ovens were out of order. Staff stated they had been out of order for two weeks.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
One undercounter refrigerator was out of order. Staff were unsure how long this equipment had been out of order.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 Dishwash
|
|
Violation:
The rack-type dishwash machine was out of order. Technicians were working on the machine during the inspection.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 Dishwash
|
|
Violation:
The deckhead air supply vent above the dishwash's clean side was in disrepair and not flush with the deckhead which created a difficult to clean surface. This was immediately repaired.
|
|
Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 Flight-Type Warewash
|
|
Violation:
The plate surface temperature measured 153F with the inspector's thermocouple ( 0.2F accuracy) and 161F with the crew's maximum registering digital thermometer ( 1.0F accuracy). The inspector then placed a 150-170F thermolabel on a plate which only turned black for 150F, indicating the plate surface temperature did not reach 160F. This process was completed a second time with the same result. Additionally, the crew used their thermometer to measure the final sanitizing rinse at the manifold spray arm and the temperatures measured 161F, 157F and 151F while in operation. Staff stated the machine was in operation all morning with the temperature alarm on. The warewash machine was immediately shut down after the final sanitizing rinse temperatures were measured. Technicians immediately worked on the machine, and it was fixed before the end of the inspection.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 4 Flight-Type Warewash
|
|
Violation:
The plate surface temperature measured 153F with the inspector's thermocouple ( 0.2F accuracy) and 161F with the crew's maximum registering digital thermometer ( 1.0F accuracy). The inspector then placed a 150-170F thermolabel on a plate which only turned black for 150F, indicating the plate surface temperature did not reach 160F. This process was completed a second time with the same result. Additionally, the crew used their thermometer to measure the final sanitizing rinse at the manifold spray arm and the temperatures measured 161F, 157F and 151F while in operation. Staff stated the machine was in operation all morning with the temperature alarm on. The warewash machine was immediately shut down after the final sanitizing rinse temperatures were measured. Technicians immediately worked on the machine, and it was fixed before the end of the inspection.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|