|
|
|
Item No.:
19
|
|
Site:
Other-Deck 1 - Outside Sanitation Officer's Office
|
|
Violation:
Three metal pallets full of bottled water were stored in this area not constructed to food storage standards. The area had exposed deckhead pipes and cables and was near the ship's open loading doors.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 2 - Officer Mess
|
|
Violation:
A container of rice out for crew self-service did not have a serving utensil.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 9 - Cabanas (Starboard/Aft)
|
|
Violation:
A container of gumbo soup out for passenger self-service did not have a serving utensil.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 9 - Pinocchio's Pizzeria
|
|
Violation:
One small crack was on the bottom of the ice machine's cuber panel.
|
|
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; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck 2 - Crew Mess
|
|
Violation:
The bulk milk dispenser was out of order starting the morning of the inspection. The crew member explained the temperature inside the unit fluctuated.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 2
|
|
Violation:
An open seam was between the left front leg plates of combination oven #24026 and 24025, making it difficult to clean.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 4 - Animator's Galley - Hot Galley
|
|
Violation:
An open seam was between the left front leg plates of combination oven #16404 and 16405, making it difficult to clean.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 4 - Animator's Galley - Hot Galley
|
|
Violation:
The cloth insulation material around the far-left technical compartment's bain marie steam pipes was loose and frayed.
|
|
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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 2
|
|
Violation:
Water dripped from the left soup kettle's technical compartment and pooled on the deck.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Preparation Room-Deck A
|
|
Violation:
The lower portion of the undercounter refrigerator door was loose, which created a gap between the door and the unit.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Triton Galley - Potwash
|
|
Violation:
Approximately six hotel pans were tightly stacked vertically inside the in-use hood-type potwash machine. This impeded the machine's spray cycles from contacting all areas of the pans.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Tiana Galley - Dishwash
|
|
Violation:
Some plates were partially overlapped as they exited the conveyor dishwash machine. This impeded the machine's spray cycles from contacting all areas of the plates.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 2 - Potwash
|
|
Violation:
The manufacturer's data plate for the hood-type potwash machine stated wash cycle #2 was 240 seconds. The inspection team timed this cycle as 3 minutes, 30 seconds.
|
|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 9 - Cabana Galley
|
|
Violation:
Black debris was inside the groove on the back side of both tilting pan handles where the front ball attaches to the black, round handle.
|
|
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 9 - Cabanas - Beverage Station (Starboard)
|
|
Violation:
A sticky substance was on the far-left underside of the counter.
|
|
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:
Galley-Deck 3 - Tiana Galley - Hot Galley
|
|
Violation:
Water pooled on the bottom of two bain marie technical compartments.
|
|
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:
Galley-Deck 3 - Triton Galley - Hot Area
|
|
Violation:
Water pooled at the bottom of both the left and middle bain marie technical compartments.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Triton Galley - Hot Area
|
|
Violation:
Deck tile grout was recessed around the scuppers of the preparation counter.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Triton Galley - Dishwash
|
|
Violation:
Deck tile grout was recessed around the scuppers of the dishwashing machine. Water pooled in the recessed area.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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-Deck 3 - Tiana Galley - Dishwash
|
|
Violation:
Condensate collected on the deckhead and bulkhead on the soiled side of the conveyor dishwashing machine, and also on the deckhead outside the exhaust hood overhang.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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-Deck 4 - Animator's Galley - Dishwash
|
|
Violation:
Deck tile grout was recessed around the handwashing station outside the clean side of the warewash area.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Other-Deck 1 - Outside Sanitation Officer's Office
|
|
Violation:
Three metal pallets full of bottled water were stored in this area not constructed to food storage standards. The area had exposed deckhead pipes and cables and was near the ship's open loading doors.
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 2
|
|
Violation:
Water pooled on the deck below the left soup kettle technical compartment.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 4 - Animator's Galley - Cold Pantry
|
|
Violation:
The handwashing station bucket fill tap faucet was continuously leaking.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 3 - Triton Galley - Hot Area
|
|
Violation:
Water leaked from the steam pipe and pooled on the bottom of the left bain marie technical compartment.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 3 - Tiana Galley - Hot Galley
|
|
Violation:
Water leaked from the steam pipes and pooled on the bottom of two bain marie technical compartments.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Preparation Room-Deck A
|
|
Violation:
The light intensity measured less than 220 lux at both handwashing stations.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 2
|
|
Violation:
The light intensity measured less than 220 lux at the handwashing station.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 3 - Tiana Galley - Dishwash
|
|
Violation:
Condensate collected on the deckhead and bulkhead on the soiled side of the conveyor dishwashing machine, and also on the deckhead outside the exhaust hood overhang. The engineer explained the ventilation exhaust motor broke about one month prior. Parts did not arrive as scheduled on 17 March, and could arrive on the day on the inspection.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 4 - Animator's Galley - Dishwash
|
|
Violation:
An excessive amount of stream exited the soiled side of the rack-type glasswash machine that was not in operation.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 9 - Cabanas - Pastry
|
|
Violation:
One live fly was flying between the two portable transportation carts. The area was in operation during the inspection.
|
|
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.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Handwashing Station in 0-3 Year Old Area
|
|
Violation:
No water dispensed out of the children's handwashing station. Staff stated they keep the water shut off at this sink to prevent children from playing with the sink. The sink was turned back on.
|
|
Recommendation:
For vessels constructed after the VSP 2005 Construction Guidelines, provide at least one handwashing station separate from the toilet room(s) and maintain the handwashing station clean and available at all times.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Nursery
|
|
Violation:
Two plastic mattress covers had two small tears, making them difficult to clean. They were immediately replaced.
|
|
Recommendation:
Ensure materials used to protect mattresses are easily cleanable.
|
|