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Item No.:
*
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Site:
Other-Garbage Room
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Violation:
Tiny flies, too numerous to count were inside a yellow garbage container containing empty wine and other glass containers. When the inspector kicked the bin, flies flew out into the area.
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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.:
08
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Site:
Potable Water-Striping Production Line
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Violation:
The production water line before chlorine injection was not striped blue/gray/blue after it passed through the bulkhead.
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|
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. 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-Turnover Rate - Resort Pool
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|
Violation:
The calculated turnover rate for the Resort Pool was 4.55 hours. The minimum turnover rate is 4 hours.
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|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours;
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Item No.:
19
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Site:
Provisions-I-95 Corridor
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|
Violation:
During active provisioning, three white cardboard containers of asparagus and two brown cardboard containers of mushrooms were stored on the deck.
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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.
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Item No.:
19
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Site:
Provisions-Deck 0 - Vegetable Refrigerator
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|
Violation:
Water dripped from the deckhead onto food boxes below no food was impacted. No food impacted. The boxes were moved immediately.
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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.
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Item No.:
20
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|
Site:
Pantry-Housekeeping Pantry 7.029
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|
Violation:
The metal ice cream scoop was bent and jagged. The scoop was removed to be replaced.
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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.
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Item No.:
20
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Site:
Buffet-Deck 10 Lido Marketplace - Portside Ice Cream Station Storage Cabinet
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|
Violation:
A black ring ice cream cone holder was found broken and wrapped with soiled tape.
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|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Buffet-Deck 10 - Lido Marketplace- Deli Line
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|
Violation:
The meat carving cutting board was scored. It was discarded immediately.
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|
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. Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
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Item No.:
21
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|
Site:
Buffet-Deck 10 Lido Marketplace - Forward Line
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|
Violation:
Two undercounter refrigerators were pitted and chipped on the outside door which created a difficult to clean surface.
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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.
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Item No.:
21
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|
Site:
Galley-Deck 5- Bonsai
|
|
Violation:
The decorative door paneling on three undercounter refrigerators was chipped and in disrepair.
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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.
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Item No.:
21
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|
Site:
Provisions-Deck 0 - Potato Preparation Room
|
|
Violation:
The sealant around the potato release door was peeling on both potato peeler machines.
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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. 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.:
22
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|
Site:
Galley-Deck 10 - Lido Marketplace- Center Galley Potwash
|
|
Violation:
The plate surface sanitizing did not reach minimum of 160F. The plate surface temperature for the hood-type potwash machine measured 155F and 153F with the inspector's thermocouple ( 0.2F accuracy) and 159.1F and 158.4F with the crew's maximum registering digital thermometer ( 1.0F accuracy). The inspector then placed a 160-180F thermolabel on a plate which did not change colors, indicating the plate surface temperature did not reach 160F. The technician stated the final sanitizing rinse spray arm on the left side was blocked. The machine was in operation during the inspection but was immediately shut down after the temperatures were measured.
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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.:
24
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|
Site:
Galley-Deck 10 - Lido Marketplace- Center Galley Potwash
|
|
Violation:
The plate surface sanitizing did not reach minimum of 160F. The plate surface temperature for the hood-type potwash machine measured 155F and 153F with the inspector's thermocouple ( 0.2F accuracy) and 159.1F and 158.4F with the crew's maximum registering digital thermometer ( 1.0F accuracy). The inspector then placed a 160-180F thermolabel on a plate which did not change colors, indicating the plate surface temperature did not reach 160F. The technician stated the final sanitizing rinse spray arm on the left side was blocked. The machine was in operation during the inspection but was immediately shut down after the temperatures were measured.
|
|
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.
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Item No.:
26
|
|
Site:
Galley-Deck 10 - Lido Marketplace- Extension Galley Clean Storage Locker
|
|
Violation:
Multiple previously cleaned and sanitized bowls, utensils and serving trays were soiled with food debris and an oily substance. Additionally, the storage locker shelves were soiled with dust. Everything inside the locker was removed to be cleaned and sanitized.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 10 Lido Marketplace - Portside Ice Cream Station Storage Cabinet
|
|
Violation:
A black ring ice cream cone holder was found broken and wrapped with soiled tape.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 10 Lido Marketplace - Portside Beverage Station
|
|
Violation:
Red lipstick was on the rim of a previously cleaned and sanitized coffee mug for passenger use.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 10 Lido Marketplace - Portside Beverage Station
|
|
Violation:
Three previously cleaned and sanitized spoons had dried food debris on the handles.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-Deck 10 - BlueIguana Storage Locker
|
|
Violation:
Previously cleaned and sanitized glasses were soiled with food debris and stored wet inside four different bins. Additionally, the inside of the bins were wet.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Other-Deck 10 - Red Frog Locker
|
|
Violation:
Previously cleaned and sanitized glasses were stored inside a bin that was wet and soiled with food debris.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 10 Lido Marketplace - Ice Cream Station Storage Cabinet Portside
|
|
Violation:
A broken handle for the ice cream machine was wrapped with soiled tape.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 10 - Lido Marketplace- Extension Galley Clean Storage Locker
|
|
Violation:
Multiple previously cleaned and sanitized bowls, utensils and serving trays were soiled with food debris or an oily substance. Additionally, the storage locker was soiled with dust. Everything inside the locker was removed to be 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.
|
|
|
Item No.:
28
|
|
Site:
Other-Deck 10 - Red Frog Storage Locker
|
|
Violation:
Previously cleaned and sanitized glasses were stored inside a bin that was wet and soiled with food debris.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Other-Deck 10 - BlueIguana Storage Locker
|
|
Violation:
Previously cleaned and sanitized glasses were soiled with food debris and stored wet inside four different bins. Additionally, the inside of the bins were wet.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5- Bonsai
|
|
Violation:
Condensate was dripping from the deckhead speaker box. When the inspector pressed on the box an excessive amount of water dripped on the deck. The technician explained the condensate was from the ice machine's chilled water line above the deckhead.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 0 - Vegetable Refrigerator
|
|
Violation:
Water dripped from the deckhead onto food boxes below. No food impacted. The boxes were moved immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Other-Deck 10 - Pizzeria
|
|
Violation:
The decorative bulkhead near the bottom of the handwashing station was peeling making a difficult to clean surface.
|
|
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 bulkheads and deckheads have smooth, hard finishes.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 0 - Buffet Pantry
|
|
Violation:
The deck tile grouting on the far side of the center table was in disrepair.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Bakery
|
|
Violation:
Water was continuously dripping from a deckhead hatch. When opened a substantial amount of water drained out of the hatch. The water came from ice buildup on the pipes above. The crew stated that this will be addressed during the next dry dock.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 10 - Lido Marketplace- Extension Galley
|
|
Violation:
Dust was on the deckhead of exhaust vents which was also directly above a covered cart of food. 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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 10 - Lido Marketplace- Center Galley
|
|
Violation:
Condensate collected on the deckhead above combination oven #4.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Soup Station
|
|
Violation:
The sealant along the bulkhead was missing in multiple areas making it difficult to clean. Remediation started immediately.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Other-Gym - Water Fountains
|
|
Violation:
The two water fountains did not have hard decking below (600mm from nozzles), coving along the bulkhead/deck juncture, or light intensity of 220 lux at the dispensing nozzles.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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|
|
Item No.:
34
|
|
Site:
Galley-Deck 3 - Soup Station
|
|
Violation:
Water was leaking from the faucet on the far right soup kettle.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 10 - Lido Marketplace- Ice Cream Station Starboard
|
|
Violation:
The light intensity at the portable ice cream machine measured between 55-70 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Other-Gym - Water Fountains
|
|
Violation:
The two water fountains did not have hard decking below (600mm from nozzles), coving along the bulkhead/deck juncture, or light intensity of 220 lux at the dispensing nozzles.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 10 - Tides Bar - Waiter Station
|
|
Violation:
The light intensity measured 70-100 lux and could not be raised to 220 lux for cleaning procedures. The area was in operation.
|
|
Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 10 - Lido Marketplace- Deli Line
|
|
Violation:
The light intensity at the bread display on the crew side ranged from 40 to 58 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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 10 Lido Marketplace - Aft Serving Line
|
|
Violation:
The light intensity at the two waiter stations ranged from 40-48 lux. The area was in operation.
|
|
Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 10 - Lido Marketplace- Center Galley
|
|
Violation:
Insufficient ventilation from the deckhead air exhaust vent above combination oven #4 caused condensate to collect on the deckhead above the oven.
|
|
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.
|
|
|
Item No.:
38
|
|
Site:
Other-Deck 10 - BlueIguana Locker
|
|
Violation:
Brooms and wet mops were blocking the entrance to the BlueIguana pantry and storage locker. The area was not in operation.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 3 - Chefs Table
|
|
Violation:
A small fly was observed around the clean storage racks. The area was not in operation.
|
|
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:
Other-Deck 3 - Chefs Table
|
|
Violation:
A small fly was observed in the area. The area was not in operation.
|
|
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:
Bar-Deck 0
|
|
Violation:
A small fly was observed around the bar. The area was not in operation.
|
|
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:
Pantry-Deck 3 - Lobby Bar
|
|
Violation:
A small fly was observed in the room. The area was in operation.
|
|
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:
Bar-Deck 3 - Red Frog Pub
|
|
Violation:
A small fly was observed on the crew side at the door to the technical area. The area was in operation.
|
|
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:
Bar-Deck 5 - Ocean View
|
|
Violation:
A fly was observed on the crew side of the bar. The area was not in operation.
|
|
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:
Other-Deck 2 - Family Harbor
|
|
Violation:
A small fly was around the ice cream machine. The area was not in operation.
|
|
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 3 - Horizons Beverage Stations
|
|
Violation:
One small fly was observed on the starboard side and five small flies on the port side. The area was not in operation.
|
|
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:
Provisions-Deck 0 - Buffet Pantry
|
|
Violation:
One small fly was in the area. Active loading was in progress.
|
|
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:
Other-Deck 10 - Seafood Shack
|
|
Violation:
Two flies were inside the galley near the cold refridgerator room. The area was not in operation.
|
|
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.
|
|