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Item No.:
33
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Site:
Galley-Deck 10 Center Galley
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Violation:
The sink drain line was leaking, and gray water pooled on the deck in the technical compartment under 10LC1.
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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 3 Port Side Aft Wine Cellar
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Violation:
The ice machine was dripping from the corner, which caused water to pool on the deck.
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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.:
26
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Site:
Galley-Deck 3 Port Side Aft Wine Cellar
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Violation:
The ice machine had a small bit of debris floating on the surface of the water in the recirculating water bath. Remediation began immediately and was completed before the inspector left the area.
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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.:
20
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Site:
Galley-Deck 3 Bakery
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Violation:
The marble countertop had a seam against the stainless-steel counter that was filled in with grout. The grout was damaged in several areas and difficult to clean. Remediation began immediately and was completed before the inspector left the area.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; and (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections.
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Item No.:
22
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Site:
Galley-Deck 3 Forward Starboard Side Warewashing
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Violation:
The rinse sink and an empty plastic plate trolley had food debris. Additionally, there was a plastic plate trolley with stacks of soiled plate covers. While these items were in the soiled area, the area was not in operation and had been previously cleaned and sanitized after being used for dinner service the night before. It was unclear whether these items had been stacked after the area was no longer in operation.
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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.:
27
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Site:
Galley-Deck 3 Port Side Appetizer
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Violation:
The backflow prevention device for the spray arm above the biodigester equipment was heavily soiled. Remediation began immediately and was completed before the inspector left the area.
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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.:
38
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Site:
Buffet-Deck 2 Family Harbor Pantry
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Violation:
A damp mop was stored improperly in the cleaning materials cabinet. Remediation began immediately
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
33
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Site:
Buffet-Deck 2 Family Harbor Pantry
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Violation:
The drainboard behind the ice machine had food debris accumulated on it.
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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 3 Appetizer Port Side
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Violation:
There was food debris on the deck behind the biodigester equipment. Remediation began immediately.
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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.:
16
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Site:
Buffet-Deck 10 Lido Marketplace
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Violation:
The consumer advisory for the ham benedict at the forward service line did not state the eggs were served undercooked.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
33
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Site:
Buffet-Deck 10 Lido Marketplace
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Violation:
The ceiling above the self-service beverage stations was perforated and open to the plenum.
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Recommendation:
Ensure that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later.
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Item No.:
20
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Site:
Galley-Deck 10 Extension Galley
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Violation:
The bulk milk and half and half dispensing tubes protruded 1 1/2 inches from the chilled dispensing head.
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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.:
35
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Site:
Galley-Deck 10 Center Galley
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Violation:
The sink drain line was leaking, and gray water pooled on the deck in the technical compartment under 10LC1.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
22
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Site:
Galley-Deck 11 Potwash
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Violation:
The upper final sanitizing rinse spray arm of the hood-type potwash machine had one nozzle blocked with food debris. The area was not in operation.
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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.:
21
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Site:
Galley-Deck 5 Steakhouse Show Galley
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Violation:
The handles on two meat resting racks were cracked and in disrepair.
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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.
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Item No.:
36
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Site:
Galley-Deck 10 Guy's Burger Joint Show Galley
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Violation:
The protective shatter-resistant coating on the middle heat lamp (three heat lamps) closest to the pantry was peeling.
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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.:
27
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Site:
Galley-Deck 10 Guy's Burger Joint Show Galley
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Violation:
The two heat lamps closest to the handwashing station were soiled with food debris. The area was previously cleaned and sanitized.
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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.:
44
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Site:
Galley-Deck 4 Carnival Kitchen
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Violation:
There is not an approved variance for guests cooking and eating their own food in the Carnival Kitchen.
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Recommendation:
Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
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Item No.:
20
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Site:
Galley-Deck 5 Teppanyaki
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Violation:
The two electrical grills in the Teppanyaki show galley were heavily scratched and pitted, which made the surface difficult to clean.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; and (2) Free of chips, pits, and similar imperfections.
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Item No.:
33
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Site:
Galley-Deck 5
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Violation:
At Bonsai Sushi and Teppanyaki Grill, the bulkheads at the back of the show galley and food preparation areas were not built to galley standards.
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Recommendation:
Ensure bulkheads in food preparation, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
|
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Site:
Other-Wedding Food Service
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Violation:
Staff stated that wedding receptions with buffet food service are hosted in several lounges, some of which are carpeted.
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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.
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