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Item No.:
26
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Site:
Galley-Deck 3 - Starboard Bakery
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Violation:
Orange residue accumulated inside recessed areas of the six slotted fasteners installed in the food-splash zone of the counter-mounted mixer. Crew initiated corrective action.
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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.:
44
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Site:
Potable Water-Deck 8 - Stairwell FSD 8.004
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Violation:
The valves on the reduced pressure zone backflow prevention assembly for the potable water line that was previously used for window washing were closed. This created a long dead end, potentially filled with standing water. It was not clear if this assembly was on a flushing plan.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 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 5 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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Item No.:
22
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Site:
Galley-Deck 9 - Starboard Warewashing Area
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Violation:
A damp wiping cloth was stored inside a cloudy solution with numerous pieces of food debris floating throughout. Crew initiated corrective action.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
36
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Site:
Galley-Deck 3 - Walk-In Freezer Unit # 38
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Violation:
The light intensity measured less than 110 lux at the packaged foods storage shelf, located to the left of the evaporative condenser unit.
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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.:
34
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Site:
Galley-Deck 3 - Aft Hot Food Holding Line
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Violation:
Liquid steadily dripped from two pipes inside the technical compartment for Bain-Maire unit # TC1. Liquid accumulated on the deck below. Crew initiated corrective action.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 3 - Aft Hot Food Holding Line
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Violation:
Liquid accumulated on the deck underneath two steadily dripping pipes inside the technical compartment for Bain Maire unit # TC1.
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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.:
27
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Site:
Galley-Deck 3 - Aft Hot Food Holding Line
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Violation:
Two drain lines inside the technical compartment for Bain-Marie unit # 4 were wrapped in foil, creating difficult-to-clean surfaces. Dirt and yellow food residue accumulated inside areas of disrepair.
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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.:
21
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Site:
Galley-Deck 3 - Aft Hot Food Holding Line
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Violation:
Two drain lines inside the technical compartment for Bain-Marie unit # 4 were wrapped in foil, creating difficult-to-clean surfaces. Dirt and yellow food residue accumulated inside areas of disrepair.
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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. 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.:
08
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Site:
Galley-Deck 3 - Wine Cellar
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Violation:
The atmospheric vents for the backflow prevention device on the potable water line for the ice machine were blocked with a green corrosion buildup. Crew initiated corrective action.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
20
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Site:
Galley-Deck 3 - Starboard Bakery
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Violation:
Six slotted fasteners were installed in the food-splash zone of the counter-mounted mixer. Orange residue accumulated inside areas of recess. Crew initiated corrective action.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas. Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface.
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Item No.:
28
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Site:
Galley-Deck 3 - Aft Hot Service Line
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Violation:
Twenty-one recently cleaned and sanitized plastic plate covers were stacked wet inside a plate holder. Liquid dripped from the plate cover surfaces when removed from the stack. Crew initiated corrective action.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
28
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Site:
Galley-Deck 0 - Warewashing Area
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Violation:
Recently cleaned and sanitized coffee mugs were stored on a clean storage rack soiled with a used, wet tea bag. Crew initiated corrective action.
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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.
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Item No.:
22
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Site:
Galley-Deck 0 - Warewashing Area
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Violation:
Steam exited the clean end of the conveyor-type warewashing machine and condensed on the deckhead above. The deckhead-mounted ventilation system was unable to direct this excess steam to the HVAC.
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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.:
37
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Site:
Galley-Deck 0 - Warewashing Area
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Violation:
Steam exited the clean end of the conveyor-type warewashing machine and condensed on the deckhead above. The deckhead-mounted ventilation system was unable to direct this excess steam to the HVAC.
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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.:
20
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Site:
Buffet-Deck 0 - Center Beverage Station
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Violation:
The delivery tube for the self-service bulk container of half-and-half creamer extended greater than 1 inch outside of the chilled compartment. Crew initiated corrective action.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
29
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Site:
Galley-Deck 9 - Blue Iguana Portside
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Violation:
A dollop of mayonnaise was discarded into the basin of the handwashing sink. Crew initiated corrective action.
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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.:
33
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Site:
Galley-Deck 9 - Guy's Burgers Starboard
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Violation:
Ice accumulated on bulkheads and the evaporative condenser unit inside walk-in freezer unit # 53. Crew initiated corrective action.
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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.:
17
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Site:
Buffet-Deck 9 - Forward Hot Line
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Violation:
The time control plan identified the portable countertop soup kettle as a time control unit; however, the soup kettle was not physically labeled as a 'time control unit.' Crew initiated corrective action.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled.
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Item No.:
17
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Site:
Galley-Deck 9 - Bonsai Sushi
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Violation:
The time control plan identified the portable rice cooker SS # 4 as a time control unit; however, the soup kettle was not physically labeled as a 'time control unit.' Crew initiated corrective action.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled.
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Item No.:
25
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Site:
Galley-Deck 9 - Starboard Warewashing Area
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Violation:
A damp wiping cloth was stored inside a cloudy solution with numerous pieces of food debris floating throughout. Crew initiated corrective action.
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Recommendation:
Restrict wiping cloths to the following: (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
33
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Site:
Food Service General-
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Violation:
The deck, deckheads, and bulkheads were in disrepair, creating difficult to clean surfaces throughout multiple food service areas, including:
Deck 9 ? lido galley hot preparation area: The grouting behind the tilting pan and the flat top grill was missing, with dust and debris accumulating inside areas of disrepair.
Deck 3 ? Renoir dining room portside coffee station: The deckhead surrounding the recessed light fixture was cracked, with dust and debris accumulating inside areas of disrepair.
Deck 3 ? main galley portside garde manager: The grouting between the juncture of the floor drain and the deck around the handwashing sink was recessed, with liquid accumulating inside areas of disrepair.
Deck 3 ? main galley aft hot food line: The grouting between the juncture of the floor drain and the deck was recessed and chipped, with liquid accumulating inside areas of disrepair.
Deck 3 ? main galley potwash area: A deck tile was missing underneath the prewash station, with dust and liquid accumulating inside the areas of recess.
Deck 3 ? main galley bakery walk-in refrigeration unit # 30: One deck tile was missing, and one deck tile was in disrepair in front of the door to the walk-in freezer unit.
Deck 0 ? provisions meat walk-in freezer unit # 4: Numerous deck tiles throughout the walk-in freezer were cracked, missing, or buckling. Ice accumulated inside areas of recess.
Deck 0 - provisions room # 11 poultry and fish preparation: The grouting between the deck and undercounter storage cabinets was damaged, with liquid accumulating inside areas of recess.
Deck 0 ? crew galley hot preparation: The deckhead to the left of the ventilation hood was heavily corroded, creating difficult-to-clean surfaces and gaps into the plenum. Dust and debris accumulated inside areas of recess.
Deck 0 ? crew galley hot preparation: Grout was missing throughout the deck to the left of the soup kettles, with water accumulating in areas of recess.
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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. 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). Ensure bulkheads and deckheads have smooth, hard finishes. 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.:
39
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Site:
Food Service General-
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Violation:
Numerous insects were present throughout multiple food service areas, including:
Deck 9 ? lido buffet starboard self-service salad station: One fruit fly flew around the forward buffet line.
Deck 3 ? main galley portside revolving door: One fruit fly flew around the entrance of the galley.
Deck 3 ? main galley portside garde manager: Two infant cockroaches were crawling on the bulkhead behind the food digester.
Deck 3 ? main galley wine cellar: One fruit fly flew in front of the ice storage bin.
Deck 3 ? main galley starboard warewashing area: One small cockroach crawled on the deck underneath the food digester.
Deck 3 ? main galley potwash area: Two fruit flies flew in front of the food digester.
Deck 3 ? main galley starboard bakery: One fruit fly flew behind the deck-mounted ovens.
Deck 3 ? main galley portside warewashing area, aft: One small cockroach crawled on the bulkhead next to the clean end of the conveyor-type warewashing machine.
Deck 0 ? provisions room # 11 poultry and fish preparation: One fruit fly flew in front of the utility sink.
Deck 0 ? provisions vegetable preparation room: One fruit fly flew near the rear bulkhead.
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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.:
43
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Site:
Ventilation-Deck 7 - AC Unit 7.9.2
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Violation:
The galvanized steel compartment prior to the intake filters was excessively rusty. The paint coating was chipping off the unit. Loose pieces of paint debris and rust collected in this compartment.
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Recommendation:
Keep air handling units clean.
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Item No.:
42
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Site:
Children Area-Deck 12 - Children's Handwashing Station
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Violation:
The distance from the top of the step stool to the children's handwashing sink counter measured 29.5 inches.
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Recommendation:
Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
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Item No.:
08
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Site:
Potable Water-Deck 0 - Engine Casing
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Violation:
Potable water lines throughout this room were not striped blue or blue/green/blue to indicate potable water. Numerous potable water lines serving the AC room were not striped prior to the reduced pressure zone (RPZ) backflow prevention assembly.
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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. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Deck 8 - Stairwell FSD 8.004
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Violation:
The technical water line supplying the window washing system was striped 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.:
*
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Site:
Potable Water-Deck 8 - Stairwell FSD 8.004
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Violation:
The valves on the reduced pressure zone (RPZ) backflow prevention assembly for the potable water line that was previously used for window washing were closed. This created a long dead end, potentially filled with standing water. It was not clear if this assembly was on a flushing plan. Additionally, with the valves closed, only technical water served the window washing system.
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Recommendation:
Test the reduced pressure backflow prevention assembly. Flush the potable water line. Remove the connection to technical water.
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