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Item No.:
08
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Site:
Medical-Deck 0 Medical Center - Shower
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Violation:
The atmospheric vacuum breaker device for the shower head was not designed for continuous pressure created by the on/off valve located downstream on the shower head.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Pantry-Deck 7 Housekeeping Pantry - Starboard Across from Cabin 7273
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Violation:
The left chilled water line serving the ice machine was not identified with blue/white/blue striping or another uniquely identifiable method.
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Recommendation:
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:
Provisions-Deck 0
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Violation:
A crew member was seen washing their eyeglasses in the handwashing sink.
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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; (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) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (8) 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.
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Item No.:
14
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Site:
Galley-Deck 0
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Violation:
A chef was seen with an excessively soiled and stained uniform and apron while actively working.
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Recommendation:
Ensure food employees wear a clean uniform or apron to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
19
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Site:
Provisions-Deck 0 Corridor
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Violation:
During active provisioning, packaged water was positioned in close proximity to carts with trash bags.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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:
Dining Room-Deck 3 Horizons FWD Starboard Pantry
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Violation:
The grout was chipped along the cold well making the area difficult to clean.
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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.:
21
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Site:
Galley-Deck 10 - Soup Station
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Violation:
Sealant along the soup kettle/bulkhead juncture was missing. Creating a seam.
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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.:
22
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Site:
Galley-Deck 10 - Potwash
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Violation:
Food debris clogged three of the final sanitizing spray arm nozzles. This was corrected immediately.
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Recommendation:
Ensure warewashing machines 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
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Site:
Galley-Deck 3 Flight-Type Dishwash
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Violation:
Water leaked from the bottom of the dishwashing 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; (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.:
26
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Site:
Pantry-Deck 7 Housekeeping Pantry - Starboard Across from Cabin 7273
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Violation:
The food splash zone of the ice machine's deflector panel was soiled to sight and touch with a gray residue, which accumulated on an alcohol wipe when the surface was rubbed. Staff initiated corrective action.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of equipment and utensils are cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (2) Each time there is a change from working with raw foods to working with ready-to-eat foods; (3) Between uses with raw fruits and vegetables and with potentially hazardous food; (4) Before using or storing a food temperature measuring device; (5) At any time during the operation when contamination might have occurred.
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Item No.:
27
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Site:
Galley-Deck 10 - Guy's Burgers Show Galley
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Violation:
Grease residue was on the top shelf of the storage rack next to the handwashing station. Cleaning and sanitizing started immediately.
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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.:
27
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Site:
Pantry-Deck 5 - Havana
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Violation:
More than a day's accumulation of dust was on the top of the cleaning locker. This was cleaned immediately.
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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.:
27
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Site:
Pantry-Deck 5 - Fahrenheit 555
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Violation:
The previously cleaned exhaust hood overhang had an accumulation of grease residue. This was cleaned immediately.
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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:
Galley-Deck 3 Linen Store F.S.D 3.3.08
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Violation:
The previously cleaned and laundered napkins were found soiled with dust and red debris. Crew immediately removed the items and cleaned the 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). Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled. 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.:
28
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Site:
Galley-Deck 3 Flight-Type Dishwash Clean Storage
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Violation:
Two stacks of cups were stored wet nested and could not dry effectively.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Galley-Deck 3 Flight-Type Dishwash Clean Storage
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Violation:
An overwhelming number of saucers stored wet nested and could not dry effectively. The inspector suggested to not have such a high volume of utensils stored in the storage racks.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
29
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Site:
Provisions-Deck 0
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Violation:
A crew member was seen washing their eyeglasses in the handwashing sink.
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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:
Bar-Deck 4 Heroes
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Violation:
The handwashing station water temperature measured only 70°F after being engaged for over a minute. The area was in use at the time of the finding.
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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.:
32
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Site:
Provisions-Deck 0 Corridor
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Violation:
During active provisioning, more than 10 carts of trash and soiled waste blocked the passageways to the recycling center and provisions corridors making it difficult to maneuver. The recycling center was completely full during operations causing the blockage.
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Recommendation:
Ensure the garbage and refuse storage room is large enough to store and process the garbage and refuse.
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Item No.:
33
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Site:
Provisions-Deck 0 Corridor
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Violation:
The blue decking throughout the entire provisions (I-95) corridor was poorly pitted and chipped causing holes in the deck. Crew stated there is an active work order to have this repaired.
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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:
Galley-Deck 3 Flight-Type Dishwash Machine
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Violation:
Water pooled on the deck from the leaking dishwash 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:
Food Service General-Soiled Deckhead - Main Galley
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Violation:
Multiple areas of the main galley deckhead were soiled with heavy accumulation of dust or condensate. Areas included the deckhead above the hot galley bains maries stations (starboard), ice machine (starboard), dishwash areas (port side and starboard), hood canopies (starboard and port side), and passageways (starboard).
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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.:
36
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Site:
Galley-Deck 5 - Pig & Anchor Outside
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Violation:
The protective coating was peeling off one of the light bulbs above the hot plates. The area was not in operation. This was changed immediately.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Pantry-Deck 4 Casino
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Violation:
The light above the hood-type potwash machine was less than the required 220 lux.
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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.:
37
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Site:
Food Service General-Soiled Deckhead - Main Galley
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Violation:
Multiple areas of the main galley deckhead were soiled with heavy accumulation of dust or condensate. Areas included the deckhead above the hot galley bains maries stations (starboard), ice machine (starboard), dishwash areas (port side and starboard), hood canopies (starboard and port side), and passageways (starboard).
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
39
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Site:
Food Service General-Pest
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Violation:
Flies were seen on multiple decks in the following areas: deck 11 JiJi's pantry by biodigester (1); deck 10 port side beverage station technical space under coffee area (1), buffet forward hot line port side (2) and starboard side (2), Blue Iguana pantry (2), Horizons pantry (4); Deck 3 Main Galley coffee machine (1), Lobby Bar (2), and Crew galley potwash (3).
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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.:
40
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Site:
Integrated Pest Management-Mooring Line - Ship Forward
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Violation:
The rat guard was placed on the mooring line directly over the dock, exposing 1.5 feet of the mooring line directly over the pier for pests and vermin to access.
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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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