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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The nontestable cross-connection control log was missing a pass or replace entry for the backflow prevention device labeled 'Sport Deck bib cock basketball portside.'
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Distillate Evaporator Line Starboard
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Violation:
The distillate production line directly underneath the evaporator was incorrectly striped blue/green/blue prior to the halogen dosing point.
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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. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis Line Starboard
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Violation:
The entire permeate production line from the reverse osmosis to the halogen dosing point was striped blue/green/blue.
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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. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
13
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Site:
Other-Deck 2 FWD & AFT Crew Cabin Corridors
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Violation:
Multiple types of food equipment including toasters, panini grills and buffet chafing dishes were stored soiled with old food debris on three trolley carts along crew cabin corridors. These items were also wrapped in plastic which also was soiled in some areas. Staff were unsure how long and why these items were stored in this area. A brown napkin with a handwritten message of ?Do not move? was placed on one of the carts.
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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; Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (2) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (3) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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Item No.:
16
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Site:
Galley-Spa Cafe
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Violation:
Potentially hazardous food (PHF) items stored inside the undercounter refrigerator along the back counter were measured at temperatures ranging from 44 to 48F. Small hotel containers of PHF products measured at these temperatures included: salmon salad mix, tuna salad, and sliced deli meats. The gasket on one of the refrigerator doors was not properly aligned possibly contributing to elevated ambient temperatures inside the unit.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
19
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Site:
Bar-Gelateria
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Violation:
The dipper well containing two gelato scoops was located approximately 20 inches from the front counter where passengers stand when ordering without any means of protection. A guard was constructed during the inspection.
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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. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
19
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Site:
Buffet-Oceanview Cafe - Line 1 Port Side
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Violation:
A bowl of peanut butter and jelly out for passenger self-service was not adequately positioned under the sneeze guard. This was corrected.
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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-Oceanview Cafe - Mid Beverage and Condiment Station Port Side
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Violation:
Two glass jars of mustard and one jar of mint jelly were offered for passenger self service at the condiment station, however, the jars were not designed for product protection once the lid was removed by the passenger. The jars did not dispense and required the user to use a small wooden spoon to portion out the product.
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Recommendation:
Protect condiments from contamination by keeping condiments in: (1) Dispensers designed to provide protection; (2) Protected food displays provided with the proper utensils; (3) Original containers designed for dispensing; OR (4) Individual packages or portions. Ensure that condiments at a vending machine location are in individual packages or provided in dispensers that are filled at an approved location, such as the galley that provides food to the vending machine location, a food-processing plant, or a properly equipped facility located on the site of the vending machine location.
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Item No.:
20
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Site:
Buffet-Spa Cafe
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Violation:
The black plastic lid of a blender was cracked making the surface difficult to clean. This was removed and replaced.
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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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Galley-Spa Cafe
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Violation:
Potentially hazardous food items stored inside the undercounter refrigerator along the back counter were measured at temperatures ranging from 44 to 48F. Small hotel containers of PHF products measured at these temperatures included: salmon salad mix, tuna salad, and sliced deli meats. The gasket on one of the refrigerator doors was not properly aligned possibly contributing to elevated ambient temperatures inside the unit.
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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.:
21
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Site:
Dining Room-Deck 4 - San Marco Wine Storage
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Violation:
A large refrigerator did not have adequate cleaning space underneath nor was the unit easily movable.
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Recommendation:
Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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Item No.:
21
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Site:
Provisions-Wooden Pallets
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Violation:
Approximately 30 wooden pallets with packaged beverages were stored in the provision corridors on Deck 1 and Deck 0. According to staff, they have ordered additional metal pallets to replace the wood pallets.
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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.:
21
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Site:
Food Service General-Grooved and Flat Grills
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Violation:
Open seams between the grease chute penetration and the underside of flat and grooved grills were observed throughout food outlets where these units were located.
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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.:
26
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Site:
Other-Deck 2 FWD & AFT Crew Cabin Corridors
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Violation:
Multiple types of food equipment including toasters, panini grills and buffet chafing dishes were stored soiled with old food debris on three trolley carts along crew cabin corridors. These items were also wrapped in plastic which also was soiled in some areas. Staff were unsure how long and why these items were stored in this area. A brown napkin with a handwritten message of 'Do not move' was placed on one of the carts.
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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:
Buffet-Beverage Station
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Violation:
Brown residue from a prior service period was on the underside of the ice/water machine's dispensing nozzles.
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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.
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Item No.:
27
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Site:
Buffet-Oceanview Cafe - Line 1 Port Side
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Violation:
Light fixtures on posts near the service line were soiled with dust and sticky grease 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.:
28
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Site:
Other-Deck 2 FWD & AFT Crew Cabin Corridors
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Violation:
Multiple types of food equipment including toasters, panini grills and buffet chafing dishes were stored soiled with old food debris on three trolley carts along crew cabin corridors. A cart of single service items and soiled linen was wrapped in plastic and stored on a trolley cart.These items were also wrapped in plastic which was also soiled in some areas. A brown napkin with a handwritten message of 'Do not move' was placed on one of the carts. Staff were unsure how long and why these items were stored in this area.
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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.:
28
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Site:
Other-Deck 2 FWD & AFT Crew Cabin Corridors
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Violation:
A cart of single-service items and soiled linen was wrapped in plastic and stored on a trolley cart. Staff was unsure how long and why these items were stored in this area.
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Recommendation:
Keep single-service and single-use articles in the original protective package or store by using other means that afford protection from contamination until used. Ensure soiled linens are kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single-service and single-use articles.
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Item No.:
29
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Site:
Buffet-Oceanview Cafe - Back Grill
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Violation:
There was no handwashing station for this outlet where food preparation including handling and grilling raw protein items was taking place. A handwashing sink was located inside the galley, however, users had to pass through a closed door by making contact with the door handle.
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Recommendation:
Ensure a handwashing facility is within 8 meters (26 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door where the user makes hand contact with the door. Ensure handwash sinks are at least 750 millimeters (30 inches) above the deck so that employees do not have to reach excessively to wash their hands.
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Item No.:
33
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Site:
Galley-Deck 3 - Hot Galley
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Violation:
Deck tile grout was recessed or missing throughout much of this outlet.
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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.:
33
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Site:
Dining Room-Deck 4 - San Marco
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Violation:
Carpet was installed below a table near the entrance to the galley that was soiled with food and liquid stains. Staff stated they store soiled food items on this stand prior to taking them into the galley.
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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. Do not use carpet in these areas. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Oceanview Cafe - Line 1 Port Side
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Violation:
Deck grout was missing or recessed between deck tiles along the worker side of this station.
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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.:
33
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Site:
Buffet-Oceanview Cafe - Line 1 Port Side
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Violation:
The deckhead exhaust grate above the bain marie was soiled with dust and grease deposits. The grate was removed and cleaned during the inspection.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Oceanview Cafe
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Violation:
Deck grout between deck tiles was missing or recessed throughout much of this 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.:
33
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Site:
Buffet-Oceanview Cafe - Mid Beverage and Condiment Station Port Side
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Violation:
Gaps were in between deckhead slats above the beverage and condiment stations and dust had accumulated on the edges of these slats.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Buffet-Oceanview Cafe - Aft Beverage Station - Port Side
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Violation:
Light intensity could not reach 110 lux behind and around the water and juice counter-mounted units.
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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.
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Item No.:
36
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Site:
Galley-Oceanview Cafe
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Violation:
Light intensity could not reach 220 lux at the cooking kettle in the hot galley.
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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.:
36
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Site:
Buffet-Oceanview Cafe - Mid Beverage and Condiment Station Port Side
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Violation:
Light intensity did not reach 220 lux of light at the milk dispensers, cereal dispensing tubes, or the condiment storage rack.
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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.:
36
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Site:
Buffet-Oceanview Cafe - Pasta Station - Port
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Violation:
Light intensity at the front service counter could not reach 220 lux where sauces were kept warm on the baine marie.
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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.:
36
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Site:
Buffet-Oceanview Cafe - Line 1 Port Side
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Violation:
Light intensity could not reach 220 lux of light at the baine marie where food items were offered for self-service.
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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.:
39
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Site:
Buffet-Oceanview Cafe - Mid Beverage and Condiment Station Port Side
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Violation:
One fruit fly was near the condiment station.
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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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