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Item No.:
08
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Site:
Other-Incinerator Room
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Violation:
The potable water line at the handwashing station was not striped, blue/green/blue or blue.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Ensure no other lines have the above color designations.
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis
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Violation:
Remove pipe striping on the potable water line after the RPZ assembly.
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Recommendation:
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.:
16
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Site:
Galley-Deck 16 Top Sail Lounge Pantry
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Violation:
A tray of white toast with potato truffles in the mobile time control unit had a discard label of1030-1430. The area was open for service and food was out on the buffet line. The time of the observation was 1650. The items were removed and discarded immediately.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Is discarded within 4 hours of placement on time control.
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Item No.:
21
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Site:
Galley-Deck 5 Hot Line
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Violation:
A galley trolley next to the bains marie was rusted and chipped.This was removed immediately.
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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.:
22
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Site:
Galley-Deck 5 Potwash
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Violation:
The metal framing to the entrance of the conveyor-type potwash machine was bent and jagged. A request for a new replacement was made immediately.
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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.
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Item No.:
22
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Site:
Galley-Deck 5 Potwash Soiled Area
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Violation:
An excessive amount of soiled dishware and equipment was stored near the soiled drop area. Additional storage racks with soiled dishware and equipment extended near the handwashing stations, potwash area, and food preparation counters. Food operations were not occurring during the time of the inspection and crew agreed to immediately disperse dishware to other galleys.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Deck 15 Marketplace Potwash
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Violation:
The inner door panel of the front-loading potwash machine was dented and in disrepair which made it difficult to pull out the dishwash rack. The crew member had to lean into the machine and lift up the rack several times to get it out of the machine.
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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.
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Item No.:
22
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Site:
Galley-Deck 7 Teppenyaki
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Violation:
Several nozzles of the lower final rinse spray arm of the hood-type dishwash machine were clogged. The machine was in use prior to inspection. The spray arm was removed and cleaning began immediately.
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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.:
26
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Site:
Galley-Deck 16 Top Sail Lounge Pantry
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Violation:
The junction of the ice scoop handle and base was soiled with a thick debris. The scoop was removed from the in-service ice machine and sent to be cleaned.
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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.:
26
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Site:
Galley-Deck 18 Yacht Club
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Violation:
The ice scoop in the in-service ice machine was soiled with a small piece of white debris. It was immediately removed and sent to be cleaned.
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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.:
26
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Site:
Pantry-5 - Forward Housekeeping Pantry
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Violation:
An excessive amount of black debris was on the evaporator shield and water arm of the ice machine.
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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.:
26
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Site:
Pantry-13 - Forward Housekeeping Pantry
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Violation:
A small amount of black debris was on the evaporator shield of the ice machine.
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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.:
29
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Site:
Galley-Deck 15 Marketplace Starboard Dishwash
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Violation:
The water temperature at the three-faucet crew handwashing station measured 127°F to 128°F by both crew and the inspector. The user was unable to make adjustments. Corrections started immediately.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
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Item No.:
29
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Site:
Galley-Deck 5 Handwashing Station
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Violation:
The handwashing station near the potwash soiled storage racks was partially blocked by an excessive amount of soiled dishware and equipment. This was removed immediately.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Pantry-Deck 6 Edge
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Violation:
The handwashing sink's water measured a maximum temperature of 129°F with the inspectors thermometer. The user was unable to make adjustments. A technician was called to adjust immediately.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
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Item No.:
30
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Site:
Galley-Deck 15 Marketplace Women's Food Employee Toilet
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Violation:
The soap dispenser in the women's toilet room was clogged. The dispenser was full of soap but did not dispense sufficient soap correctly.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
30
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Site:
Galley-Deck 15 Marketplace Women's Food Employee Toilet
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Violation:
The handwashing sink's faucet was loose and in disrepair.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Dining Room-Deck 5 Waiter Station #1
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Violation:
The bulkhead/deck juncture had inadequate deck coving. There was no integral coving at the 90 degree angle of the bulkhead/deck juncture. In addition, a metal profile strip was on top of the tiles and covered only a small portion of the deck.
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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.:
39
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Site:
Buffet-Deck 4 Beverage Station
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Violation:
Four tiny flies were seen in the undercounter technical compartment below the ice dispensing machine. Integrated pest management was called immediately.
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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.:
39
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Site:
Pantry-Deck 6 Edge
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Violation:
Two tiny flies were above the beverage fruit mixes. The area was in operation and no food was impacted.
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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.:
39
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Site:
Galley-Deck 12 Room Service
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Violation:
There were one small fly in the dishwash area. The area was in operation.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
44
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Site:
Recreational Water Facilities-Deck 16 Main Pool Whirlpools
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Violation:
The portside whirlpool had a bather load of 8 however, during the inspection there were 9 people inside the facility. In addition, the starboard side whirlpool had a bather load of 8, and during the inspection, 11 people were counted inside the facility.
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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. Ensure bather loads are monitored to ensure proper water chemistry is maintained
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