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Item No.:
08
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Site:
Buffet-Deck 11 - Windjammer
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Violation:
The backflow prevention device vents for the starboard side countertop ice maker were blocked, corroded, and in disrepair. Additionally, the device was heavily soiled with an excess amount of black, slimy debris.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Crew Member Late Reporting
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Violation:
A Restaurant Assistant had an onset of acute gastroenteritis symptoms on 5 December 2022 at 11:00 but did not report to the medical center until 6 December at 13:25. His last symptom was 6 December at 12:00. He was working when symptoms started, handling clean and soiled plates, cups, and utensils. No food items were impacted. He worked on 5 December from 14:00 - 18:25, and on 6 December from 00:01 - 07:10. Corrective actions were taken.
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Recommendation:
Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food related areas or operations, including working with exposed food, warewashing, equipment, utensils, table linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours. Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours.
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Item No.:
12
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Site:
Galley-
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Violation:
While waiting for the elevator, a cleaner was eating in the galley.
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Recommendation:
Ensure employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and table linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
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Item No.:
19
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Site:
Buffet-Deck 2 - Crew Mess
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Violation:
The serving utensil handle was touching a pastry out for crew service. This was immediately corrected.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
20
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Site:
Galley-Deck 5 - Beverage Station
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Violation:
Plastic covers underneath the soda machine dispensing nozzles were peeling, which made them difficult to clean. On the middle and far left soda dispensers, the underside plastic panel was missing, exposing the fasteners.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
20
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Site:
Galley-Deck 4 - Beverage Area
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Violation:
On the underside of the two center soda dispensers, the underside plastic panel was missing, exposing the fasteners.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
20
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Site:
Galley-Deck 11 - Windjammer
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Violation:
Peeling tape was on the inside access panels of the standalone ice machines in the cold area, making them difficult to keep clean. During the inspection, these areas were clean to the sight and touch.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface.
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Item No.:
21
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Site:
Galley-Deck 11 - Windjammer
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Violation:
The door of combination oven 6111-14 had a bad seal, causing condensation to steadily escape.
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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.
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Item No.:
22
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Site:
Galley-Deck 11 - Windjammer
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Violation:
The flight-type machine had a nozzle on the left side sanitizing arm that was not spraying with an effective pattern. Remediation began 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 4 - Dishwash
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Violation:
The second from right upper final sanitizing rinse spray nozzle produced an ineffective pattern. Water was only spraying from the left side of the nozzle. Crew removed the spray arm and cleaned the nozzle, which corrected the concern.
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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 4 - Dishwash Area
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Violation:
The soiled drop off area was overwhelmed with soiled plates, cups, mugs, trays, and plate covers. Eight trolleys of soiled plates, trays, and plate covers were also in the narrow walkway between the dishwash area and the bakery. Of the three main galley dishwash machines available (decks 3, 4, and 5), only deck 4 machine was on operation. While the inspection team was in the area, the eight trolleys were removed to the deck 5 dishwash area. Staff stated they would prepare the deck 5 dishwash for operation and alleviate this overwhelmed area.
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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-Chops Galley
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Violation:
The hood-type glasswash machine was out of order for one month. Staff stated the spray arm kept falling off.
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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 11 - Windjammer
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Violation:
The front door to the hood-type potwash machine had a bad seal causing excess condensation to escape and collect on the deckhead above 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.:
23
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Site:
Galley-Deck 12 - Johnny Rockets
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Violation:
The hood-type glasswash machine registered wash temperatures of 144F, 147F, and 143.6F consistently. Remediation began immediately.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
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Site:
Galley-Deck 11 - Windjammer
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Violation:
The final sanitizing rinse manifold temperature for the potwash machine reached temperatures greater than 200F consistently. A 200F thermal label was placed on the upper and lower final sanitizing rinse manifolds, which turned black indicating the 200F threshold had been exceeded.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines.
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Item No.:
27
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Site:
Buffet-Deck 11 - Windjammer
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Violation:
The top surfaces of the food dispensing machines in the starboard side coffee station were soiled with excess dust. This area had previously been cleaned.
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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:
Buffet-Deck 11 - Windjammer
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Violation:
The backflow prevention device vents for the starboard side countertop ice maker were blocked, corroded, and in disrepair. Additionally, the device was heavily soiled with an excess amount of black, slimy debris.
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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:
Galley-Deck 3 - Beverage Station
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Violation:
Orange juice soiled inside the top compartment of the juice machine. The area was not in operation during the inspection.
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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 12 - Johnny Rockets
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Violation:
When the inspector entered the galley, a push-cart full of table linens used to wrap clean utensils was stored unprotected. The linens were removed and cleaned.
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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.:
28
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Site:
Galley-Deck 11 - Windjammer Dishwash
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Violation:
At the dishwash station, 20 previously cleaned plates were stored upright without protection. The plates were immediately removed to be cleaned and sanitized.
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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).
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Item No.:
33
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Site:
Galley-Deck 11 - Windjammer
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Violation:
The deck in front of the hot soup kettle area was in disrepair. Staff stated a deck repair project was planned for mid-December.
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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. 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 11 - Windjammer
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Violation:
Excess condensate accumulated on the deckhead above the flight-type dishwash machine on both the clean and soiled ends. Water dripped onto the deck below. Staff stated the ventilation pressure was at the maximum level.
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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-Deck 11 - Windjammer
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Violation:
The front door to the hood-type potwash machine had a bad seal causing excess condensation to escape and collect on the deckhead above the 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.:
34
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Site:
Buffet-Deck 11 - Windjammer
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Violation:
The potable water line for the portside countertop juice dispenser continuously dripped water, indicating a leak at the water line connection.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Deck 11 - Windjammer
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Violation:
Excess condensate accumulated on the deckhead above the flight-type dishwash machine on both the clean and soiled ends. Water dripped onto the deck below. Staff stated the ventilation pressure was at the maximum level.
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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.:
38
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Site:
Galley-Deck 12 - Johnny Rockets
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Violation:
Staff stated the countertop toaster had not been used for quite some time and was not necessary for daily operations.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Deck 3 - Beverage Station
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Violation:
Two small, live flies were in this area. The area was not in operation during the inspection.
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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 5 - Pastry
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Violation:
Two small, live flies were in the area while it 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.:
39
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Site:
Galley-Deck 5 - Buffet Preparation
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Violation:
One small, live fly was flying around the preparation counter where ready-to-eat sandwiches were being prepared.
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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:
Buffet-Deck 11 - Windjammer
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Violation:
The backflow prevention device vents for the starboard side countertop ice maker were blocked, corroded, and in disrepair. Additionally, the device was heavily soiled with excess amount of black, slimy debris. When the inspector asked the engineer responsible for backflow device disinfection procedures, he was unable to answer correctly.
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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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