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Item No.:
08
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Site:
Other-Recycling Center
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Violation:
The atmospheric vent of the double check backflow prevention device connected to the washing hose, was inverted upwards and had corrosion along the vent.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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|
Site:
Potable Water-Evaporator Portside & Starboard
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|
Violation:
The distillate production line directed to the potable water system was striped, blue, white, blue with black arrows prior to the halogen injection point. Crew stated this was the incorrect interpretation for the pipe striping.
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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:
Bar-Deck 10 - Tides
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|
Violation:
The backflow prevention device for the counter top coffee maker was in disrepair with the vents blocked.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 10 - Beverage Station - Forward/Portside Side
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|
Violation:
The backflow prevention device for the countertop ice machine was in disrepair with the vents blocked.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Sand Filters & Cartridge Filter Sanitation Log
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|
Violation:
Multiple entries had clerical errors regarding the backwashing of sand filters, sanitation of cartridge filters, and replacement of cartridge filters. There were entries where documentation stated cartridges were replaced but no sanitation occurred. Additionally, when the inspector asked the person in charge of the pools and the supervisor of the sanitation process it was unclear, they fully knew their duties. They both agreed the record keeping was incorrect and need to better understand the requirements.
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|
Recommendation:
Monitor filter pressure differentials. Backwash granular filter media until the water viewed through a sight glass runs clear and at the following frequencies: (1) whirlpool spa and spa pool: every 72 hours, or sooner if the whirlpool spa is drained; (2) baby-only water facility: daily; and (3) all other RWFs: at a frequency recommended by the manufacturer. For automatic backwashing systems, ensure an individual is present in the filter room to ensure that backwashing is repeated as necessary until the water runs clear. Clean cartridge filters according to the manufacturer?s recommendations. Maintain a written or electronic record documenting filter backwashing and cleaning.
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Item No.:
13
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|
Site:
Other-Deck 10 Guys Burgers - Toppings Bar
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|
Violation:
At the toppings bar condiment station during the afternoon service, four, 2-inch deep stainless-steel serving pans of food (chili, lettuce, tomatoes, and cheese) were resting in the cold well without lids during active service with rain falling into each pan. Additionally, the countertop and sneeze guards were very wet due to the rain. The inspector had to ask the staff to close the bar and remove the food. Passengers were in line ready to serve themselves at the time of the observation. During the morning service period, the inspector visited the Blue Iguana condiment station while rain was beginning to fall and talked to the staff about not opening these toppings/condiments stations while raining due to possible food adulteration issues.
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|
Recommendation:
Monitor to prevent food exposure to rain. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (2) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
13
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|
Site:
Food Service General-Warewash Machines
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|
Violation:
Due to the abundance of warewash machines out-of-order there were inadequate facilities for warewashing.
Significant mechanical and process issues were identified in the cleaning and sanitizing operations as described in the preceding observations. Demonstration of duties and supervisory monitoring of these operations showed inadequate control and oversight of this critical public health operation.
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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: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (2) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual. Ensure the supervisor or person in charge of food operations on the vessel monitors that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
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Item No.:
18
|
|
Site:
Other-Deck 10 - Guys Burgers - Toppings Bar
|
|
Violation:
At the toppings bar condiment station during the afternoon service, four, 2-inch deep stainless-steel serving pans of food (chili, lettuce, tomatoes, and cheese) were resting in the cold well without lids during active service with rain falling into each pan. Additionally, the countertop and sneeze guards were very wet due to the rain. The inspector had to ask the staff to close the bar and remove the food. Passengers were in line ready to serve themselves at the time of the observation. During the morning service period, the inspector visited the Blue Iguana condiment station while rain was beginning to fall and talked to the staff about not opening these toppings/condiments stations while raining due to possible food adulteration issues.
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|
Recommendation:
Discard a food that is unsafe or adulterated. Protect food from cross-contamination or other sources of contamination by the following methods: Storing the food in packages, covered containers, or wrappings.
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Item No.:
19
|
|
Site:
Other-Deck 10 Guys Burgers - Toppings Bar
|
|
Violation:
At the toppings bar during the afternoon service, four pans of food (chili, lettuce, tomatoes, and cheese) were resting in the cold well without lids during active service with rain falling into each pan. Additionally, the trays holding the food were very wet with rainwater dripping down from the stairwell.
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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:
Provisions-
|
|
Violation:
A crew member was transporting four large plastic water dispensers and an upright water pitcher on a cart. The crew member stated they were taking the cart and items outside the ship to serve water for people waiting to board. The water containers had lids; however, the water dispensing units and pitcher were unprotected. The crew member was directed to cover the cart before going outside in the rain.
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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
|
|
Site:
Bar-Liquid Night Club
|
|
Violation:
A wet wiping cloth was stored on top filled water bottles in the walk-in refrigerator.
|
|
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.:
20
|
|
Site:
Galley-Deck 10 - Lock Storage Closet - Forward
|
|
Violation:
The locker next to storage room #54 had multiple slate-plates used for food service that had chips on the corners of the food contact side making them difficult to clean. These plates were discarded immediately.
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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.
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Item No.:
21
|
|
Site:
Provisions-Corridor Across from Room 11 and 12
|
|
Violation:
Eight pallets of bottled water were stored on wooden pallets. Crew stated the pallets had been there since 16 March 2024.
|
|
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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|
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Item No.:
21
|
|
Site:
Buffet-Deck 10 - Swirls Ice Cream (Aft and Forward)
|
|
Violation:
The stand-alone portable ice-cream dispensers in both the forward and aft locations had black foam like insulation material wrapped around the cold potable water supply lines located in the back of the machines. This insulation for both machines was heavily soiled with dust due to the material being porous. The inspector talked to the technical team about applying a coating on the insulation material that is done in the undercounter technical areas to make the material easily cleanable.
|
|
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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|
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Item No.:
21
|
|
Site:
Other-Deck 10 - Seafood Shack - Beverage Station Aft/Starboard Side
|
|
Violation:
Two coffee machines at this station were in disrepair. Both faceplates of the machines were dislodged exposing the electrical area behind them.
|
|
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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|
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Item No.:
21
|
|
Site:
Dining Room-Bonsai Sushi
|
|
Violation:
Fraying yellow ribbon was on light fixtures above the service counter used for sushi preparation, which created a difficult to clean surface.
|
|
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. 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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|
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Item No.:
22
|
|
Site:
Galley-Forward Flight-Type Warewash
|
|
Violation:
Crew members were seen loading dishes into the flight-type machine too close together, which prevented an ineffective wash and sanitizing spray of all sides. Crew on the clean side of the warewash machine had a pile of dishes that had chunks of food stuck on the dishes after being sanitized. These dishes were being racked for clean storage.
|
|
Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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|
|
Item No.:
22
|
|
Site:
Galley-Forward Flight-Type Warewash
|
|
Violation:
The initial wash tank temperature measured between 140F and 147F with the inspector's thermometer. When the inspector returned to recheck the machine, the wash temperatures increased to 160F for the wash tank and 168.4F for the final sanitizing rinse. However, the data plate on the warewash machine read different temperatures ranging from 146F-148F for the wash tank water. Staff stated calibration needed to be done.
|
|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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|
|
Item No.:
22
|
|
Site:
Galley-Forward Glasswash
|
|
Violation:
The machine was out-of-order. It was unclear how long the machine had been out-of-order. Additionally, there was part of a slice of pizza laying on the clean side of the machine.
|
|
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.:
22
|
|
Site:
Galley-Warewash
|
|
Violation:
The final sanitizing rinse spray arm emitted a weak spray pattern. The machine was closed to adjust the pressure for this spray arm. This was fixed before the inspector left the crew galley.
|
|
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.:
22
|
|
Site:
Galley-Glasswash Machine
|
|
Violation:
At the time of the inspection, the glasswash machine was out-of-order due to a blocked soap dispenser. This was fixed before the inspector left the crew galley.
|
|
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.:
22
|
|
Site:
Galley-Aft Warewash
|
|
Violation:
Crew stated the flight-type ware wash machine was out-of-order for approximately four hours before the inspector entered the area. Crew stated dishes were diverted to the forward main galley warewash machine. Fourteen carts of dishes were waiting to be transported.
|
|
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.:
22
|
|
Site:
Galley-Aft Glasswash
|
|
Violation:
The glasswash machine was out-of-order at the time of the inspection. A work order had been placed on 13 March 2024.
|
|
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.:
22
|
|
Site:
Galley-Aft Warewash
|
|
Violation:
When the technicians removed the technical space cover for the clean side of the conveyor belt, a thick layer of old food debris was found on the ledge. It was unclear how this food had gotten to the clean side of the warewash machine.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 10 - Warewashing Area
|
|
Violation:
The conveyor-type dishwashing machine was placed out-of-order during the morning service period and prior to 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.:
23
|
|
Site:
Galley-Forward Flight-Type Warewash
|
|
Violation:
The initial wash tank temperature measured between 140F and 147F with the inspector's thermometer. When the inspector returned to recheck the machine, the wash temperatures increased to 160F for the wash tank and 168.4F for the final sanitizing rinse. However, the data plate on the warewash machine read different temperatures ranging from 146F-148F for the wash tank water. Staff stated calibration needed to be done.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
|
|
|
Item No.:
23
|
|
Site:
Galley-Forward Flight-Type Warewash
|
|
Violation:
Crew members were seen loading dishes into the flight-type machine too close together, which prevented an ineffective wash and sanitizing spray of all sides. Crew on the clean side of the warewash machine had a pile of dishes that had chunks of food stuck on the dishes after being sanitized. These dishes were being racked for clean storage.
|
|
Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
|
|
|
Item No.:
25
|
|
Site:
Bar-Liquid Night Club
|
|
Violation:
A wet wiping cloth was stored on top of water bottles in the walk-in refrigerator.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
26
|
|
Site:
Galley-Forward Flight-Type Warewash
|
|
Violation:
Crew members were seen loading dishes into the flight-type machine too close together, which prevented an ineffective wash and sanitizing spray of all sides. Crew on the clean side of the warewash machine had a pile of dishes that had chunks of food stuck on the dishes after being sanitized. These dishes were being racked for clean storage. The inspector found food debris on several plates and bowls in the clean area. Additionally, some of these dishes were wet nested.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Ice Cream Machine
|
|
Violation:
A layer of ice and condensate collected on the dispensers in the food splash area above the ice cream dispensers.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Other-Deck 10 - Seafood Shack
|
|
Violation:
The heat lamp underside areas and bulbs located above the hot holding countertop were heavily soiled with food debris on the food splash areas.
|
|
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:
Galley-Deck 10 - Clean Equipment Storage Area- Forward
|
|
Violation:
Two portable countertop heat lamps were stored soiled on the food splash and non-food splash areas. Additionally, the shelves these units were stored on were 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:
Galley-Deck 10 - Clean Equipment Storage Area - Forward
|
|
Violation:
Two portable countertop heat lamps were stored soiled on the food splash and non-food splash areas. Additionally, the shelves these units were stored on were soiled with food debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 10 - Swirls Ice Cream (Aft and Forward)
|
|
Violation:
The stand-alone portable ice-cream dispensers in both the forward and aft locations had black foam-like insulation material wrapped around the cold potable water supply lines located in the back of the machines. This insulation for both machines was heavily soiled with dust due to the material being porous. The inspector talked to the technical team about applying a coating on the insulation material that is done in the undercounter technical areas to make the material easily cleanable.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Other-Deck 10 Guys Burgers - Toppings Bar
|
|
Violation:
At the toppings bar condiment station during the afternoon service, four, 2-inch deep stainless-steel serving pans of food (chili, lettuce, tomatoes, and cheese) were resting in the cold well without lids during active service with rain falling into each pan. Additionally, the countertop and sneeze guards were very wet due to the rain. The inspector had to ask the staff to close the bar and remove the food. Passengers were in line ready to serve themselves at the time of the observation. During the morning service period, the inspector visited the Blue Iguana condiment station while rain was beginning to fall and talked to the staff about not opening these toppings/condiments stations while raining due to possible food adulteration issues.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Ice Cream Machine
|
|
Violation:
More than a day's worth of food debris accumulated on the front cover of the machine (behind the ice cream dispensers).
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
30
|
|
Site:
Provisions-Crew Toilet Room
|
|
Violation:
The crew toilet room across from the dairy refrigerator had garbage overflowing from the waste receptacle and collected on deck.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Crew Toilet Room
|
|
Violation:
The crew toilet room across from the dairy refrigerator had garbage overflowing from the waste receptacle and collected on 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.:
33
|
|
Site:
Galley-Decks
|
|
Violation:
Deck grout around the edges of drains, food equipment, and coving was in disrepair.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Chef's Table
|
|
Violation:
Food debris collected in the drain for the back right corner. The area had not been used since the night before.
|
|
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-Soup Area
|
|
Violation:
The deck drain for the undercounter refrigerator was entirely clogged.
|
|
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-Aft Mooring Line
|
|
Violation:
Above the middle of the flight-type pot wash machine, excessive condensate collected on the deckhead, vent cover, and vent drain. Condensate from the deckhead dripped onto the deck.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Room 8 - Frozen Misc
|
|
Violation:
The heating element on the left condenser was not working and the drain was completely filled with ice. Additionally, ice was on the deck beneath the condenser.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 10 - Omelets Your Way - Aft/Starboard Side
|
|
Violation:
The venue name sign attached to the deckhead directly above the food service/storage counter area was cracked and chipped making it difficult to clean. The area was in operation at the time of the inspection.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure bulkheads and deckheads have smooth, hard finishes.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Ice Block Freezer
|
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Violation:
An excessive amount of frozen condensate was on the deckhead, bulkhead, and 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.:
33
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Site:
Other-Deck 10 Pizza Pirate
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Violation:
The deckhead above the forward serving area was heavily soiled with more than a day's worth of accumulation. This venue was open at the time of 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:
Preparation Room-Fish
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Violation:
Excessive condensate collected on the inside of the deckhead light cover above the warewash machine.
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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:
Preparation Room-Biodigester
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Violation:
Excessive thick pulp from the biodigester clogged the deck drain.
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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:
Bar-Deck 10 - Tides
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Violation:
The back bar bottle storage shelves were in disrepair. The shelves were chipped and scored making this area difficult to clean.
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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.
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Item No.:
33
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Site:
Buffet-Deck 10 Omelets Your Way - Aft/Starboard Side
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Violation:
The deckhead above the passenger side of the serving area was heavily solid with more than a day's worth of an oily material. The area was open for service at the time of the inspection. No food was impacted.
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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:
Buffet-Deck 10 - Beverage Station - Aft/Starboard Side
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Violation:
The deckhead tiles above this beverage station was perforated and did not have a lining inside the deckhead tiles protecting the beverage station below from the plenum space above. The inspector used a flashlight to shine through the perforated deckhead tiles and could see plenum space, cables, and wires.
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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-Potwash
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Violation:
Above the middle of the flight-type potwash machine, excessive condensate collected on the deckhead, vent cover, and vent drain. Condensate from the deckhead dripped onto 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.:
34
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Site:
Preparation Room-Biodigester
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Violation:
Excessive thick pulp from the biodigester clogged the deck drain.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Provisions-Room 8 - Frozen Misc
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Violation:
The heating element on the left condenser was not working and the drain was completely filled with ice. Additionally, ice was on the deck beneath the condenser.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Soup Area
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Violation:
The deck drain for the undercounter refrigerator was entirely clogged.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
40
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Site:
Other-Aft Mooring Line
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Violation:
The single rat guard did not fully protect the line from outside pests entering the ship.
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Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer?s specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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Item No.:
44
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Site:
Recreational Water Facilities-Sand Filters & Cartridge Filter Sanitation Log
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Violation:
Multiple entries had clerical errors regarding the backwashing of sand filters, sanitation of cartridge filters, and replacement of cartridge filters. There were entries where documentation stated cartridges were replaced but no sanitation occurred. Additionally, when the inspector asked the person in charge of the pools and the supervisor of the sanitation process it was unclear, they fully knew their duties. They both agreed the record keeping was incorrect and need to better understand the requirements.
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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.
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