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Item No.:
02
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Site:
Medical-
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Violation:
THE STANDARDIZED GASTROINTESTINAL ILLNESS LOG DID NOT HAVE ALL OF THE REQUIRED DATA ELEMENTS. THE LOGS ALTERNATELY WERE MISSING EITHER THE COLUMN FOR CREW POSITION OR THE COLUMN INDICATING WHETHER OR NOT THE CASE WAS REPORTABLE. THE VESSEL WAS USING THE 2000 VSP OPERATIONS MANUAL 72-HOUR QUESTIONNAIRE.
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Recommendation:
Ensure that the forms used are from the 2005 VSP Operations Manual.
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Item No.:
08
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Site:
Potable Water-MEDICAL CENTER
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Violation:
BACKFLOW PROTECTION DEVICES WERE NOT PROVIDED ON SEVERAL HOSE CONNECTIONS IN THE TOILET ROOMS. THIS WAS NOTED AT THE HOSES UNDER THE SINKS AND IN THE SHOWERS.
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Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
41
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Site:
Children Area-
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Violation:
THE TOILET SEAT HAD A LARGE OPENING THAT WAS NOT CHILD-SIZED.
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Recommendation:
Ensure that child-size toilet and handwashing facilities are provided, if toilet rooms are located in a child-activity center.
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Item No.:
19
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Site:
Provisions-DRY STORES ROOM 3
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Violation:
AN OPEN BOX OF CHOCOLATE DISCS WAS NOTED.
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Recommendation:
Tightly reseal opened packages of food.
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Item No.:
19
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Site:
Provisions-CORRIDOR
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Violation:
A LARGE AMOUNT OF DRY STORES WERE STORED IN THE CORRIDOR. THE STAFF HAD NOT IDENTIFIED WHETHER OR NOT WASTE LINES WITH MECHANICAL COUPLINGS WERE OVER THESE STORAGE AREAS.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck. Ensure that food is not stored: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; or (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers. Ensure that the areas over the food storage in the corridors are assessed to identify potential sources of contamination from waste lines with mechanical couplings.
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Item No.:
33
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Site:
Other-DINNING ROOMS
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Violation:
THE DECK-COUNTER JUNCTURES AT THE WAIT STATIONS WERE NOT COVED, MAKING CLEANING DIFFICULT. THIS IS A NEW REQUIREMENT UNDER THE 2005 VSP OPERATIONS MANUAL.
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Recommendation:
7.74.1.3 Ensure that deck-counter junctures at the wait stations are coved.
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Item No.:
28
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Site:
Other-DINNING ROOMS
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Violation:
CLEAN LINENS WERE TRANSPORTED IN A TROLLEY MARKED "USED TOWELS".
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Food Service General-
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Violation:
SLOTTED FASTENERS WERE NOTED IN THE ICE/WATER CONTACT SURFACES OF THE ICE MACHINE, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (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; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 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 such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. Replace the fasteners with smooth, corrosions resistant, easy to clean fasteners.
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Item No.:
26
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Site:
Galley-DECK 5 GALLEY
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Violation:
THE AREA AROUND THE SLOTTED FASTENERS IN THE ICE MACHINE WAS SOILED.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-DECK 5 HOT GALLEY
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Violation:
THE VALVE UNDER THE FRYER WAS SOILED WITH OLD GREASE.
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Recommendation:
Ensure that 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 5 HOT GALLEY
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Violation:
THERMOMETERS WERE NOT PROVIDED IN THE OLDER HOT HOLD UNITS. THIS WAS CORRECTED DURING THE INSPECTION.
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Recommendation:
Ensure that ambient temperature thermometers are provided in all hot hold units.
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Item No.:
26
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Site:
Galley-DECK 5 HOT GALLEY
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Violation:
THE GROOVED GRILL WAS SLIGHTLY SOILED WITH FOOD RESIDUE.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-DECK 5 HOT GALLEY
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Violation:
THE GRILL DRIP PAN HOUSINGS WERE SOILED WITH GREASE RESIDUE.
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Recommendation:
Ensure that 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.:
39
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Site:
Galley-DECK 5 HOT GALLEY
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Violation:
A JUVENILE ROACH WAS NOTED ON THE BULKHEAD NEXT TO THE FLAT-TOP GRILL.
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Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
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Item No.:
33
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Site:
Galley-DECK 5 HOT GALLEY
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Violation:
GREASE WAS NOTED ON THE BULKHEAD ADJACENT TO THE FLAT-TOP GRILL. LOOSE BULKHEAD PANELS WERE NOTED IN THIS AREA, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that 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 5 HOT GALLEY
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Violation:
THE DECK WAS SOILED UNDER REFRIGERATION UNIT 4811056008.
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Recommendation:
Ensure that 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 5 BAKERY
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Violation:
ROACH BAIT STATIONS WERE WEDGED BEHIND A LOOSE BULKHEAD PANEL.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
21
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Site:
Other-DECK 4 DINING ROOM LINEN CABINET
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Violation:
THE CABINET WAS IN DISREPAIR MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Ensure that 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.:
27
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Site:
Galley-DECK 4 HOT GALLEY
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Violation:
TWO BEER BOTTLE CAPS WERE NOTED IN THE TECHNICAL COMPARTMENT OF THE BROILER.
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Recommendation:
Ensure that 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 4 HOT GALLEY
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Violation:
THE AREA UNDER THE GRILLS WAS SOILED WITH GREASE.
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Recommendation:
Ensure that 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 5 HOT GALLEY
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Violation:
THE COMPARTMENT BETWEEN THE TILT PAN AND THE FLAT-TOP GRILL WAS SOILED WITH GREASE.
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Recommendation:
Ensure that 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 5 VEGETABLE STATION
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Violation:
A DIFFICULT TO CLEAN GAP WAS NOTED BETWEEN THE TILT PAN AND THE STEAMER.
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Recommendation:
Ensure that 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.
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Item No.:
27
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Site:
Galley-
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Violation:
THE AREA AROUND THE GRILL RECESS (CHANNEL) WAS SOILED WITH GREASE.
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Recommendation:
Ensure that 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-
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Violation:
THE IN USE SPATULA WAS STORED IN THE RECESS ON THE LEFT SIDE OF THE GRILL.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are frequently cleaned and sanitized at least every four hours.
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Item No.:
36
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Site:
Buffet-STAFF MESS
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Violation:
THE DECKHEAD MOUNTED HALOGEN BULBS WERE NOT SHIELDED OR SHATTER-RESISTANT OVER THE CONDIMENT, BREAD, AND COLD STATIONS. A FEW LIGHTS WERE NOT WORKING AND THE LIGHT LEVEL WAS NOT ADEQUATE IN THIS AREA.
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Recommendation:
Ensure that 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. Ensure that 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.:
33
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Site:
Buffet-CREW MESS
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Violation:
THE SEALANT AT THE TOP OF THE BOTTOM BULKHEAD TILES WAS SOILED AND NOT SMOOTH.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces.
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Item No.:
33
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Site:
Buffet-MESS ROOMS
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Violation:
THE SERVICE AREAS AND SOILED DROP-OFF AREA DID NOT HAVE COVING AT THE BULKHEAD-DECK JUNCTURES, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Other-SOLARIUM CAFE
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Violation:
THE BOTTOM BULKHEAD TILES WERE CRACKED, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Other-SOLARIUM CAFE
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Violation:
THE BULKHEAD-DECK JUNCTURE WAS NOT COVED, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Buffet-WINDJAMMER HOT BUFFET PORT
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Violation:
DEAD ROACHES WERE NOTED IN THE TECHNICAL COMPARTMENT.
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Recommendation:
Ensure that 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.:
21
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Site:
Buffet-WINDJAMMER YOGURT STATION
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Violation:
RAW WOODEN BLOCKS WERE USED TO STABILIZE THE YOGURT MACHINE. THESE BLOCKS WERE DIFFICULT TO CLEAN.
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Recommendation:
Ensure that 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.
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Item No.:
19
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Site:
Buffet-WINDJAMMER DESSERT STATION
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Violation:
TWO SERVING UTENSILS WERE USED FOR SERVING APPROXIMATELY 8 ITEMS.
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Recommendation:
Ensure that food-dispensing utensils are available for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
33
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Site:
Buffet-HOT STATIONS
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Violation:
DUST WAS NOTED ON THE DECKHEAD.
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Recommendation:
Ensure that 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.:
21
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Site:
Food Service General-
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Violation:
THERMOMETERS WERE NOT PLACED IN THE WARMEST PART OF THE REFRIGERATION UNITS.
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Recommendation:
In a mechanically refrigerated or hot-food storage unit, ensure that the sensor of a temperature measuring device is located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot-food storage unit.
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Item No.:
19
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Site:
Bar-
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Violation:
LARGE SCOOPS WERE USED FOR DISPENSING ICE IN TO SMALL GLASSES.
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Recommendation:
Ensure that the scoop for dispensing ice is sized appropriately for the receptacle to be filled.
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Item No.:
16
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Site:
Bar-SOLARIUM BAR
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Violation:
MILK WAS TESTED AT 48F IN THE KEG REFRIGERATOR. THE THERMOMETER IN THIS UNIT NOTED 48F. THE MILK WAS DISCARDED.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less.
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Item No.:
33
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Site:
Bar-SOLARIUM BAR
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Violation:
SODA LINES DRAPED THE DECK UNDER THE CARBONATOR CABINET, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that exposed utility service lines and pipes, including lines for fire detection and protection systems, are installed so they do not obstruct or prevent cleaning.
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Item No.:
06
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Site:
Potable Water-
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Violation:
CALIBRATION OF THE ANALYZER CHART RECORDER WAS NOT DOCUMENTED ON THE CHARTS OR IN A LOG BOOK FOR BUNKERING FROM JULY 2005 TO PRESENT.
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Recommendation:
Ensure that halogen analyzer-chart recorders used in lieu of manual tests and logs are calibrated at the beginning of bunkering or production, and the calibration is recorded on the chart or in a log book.
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Item No.:
41
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Site:
Ventilation-DECK 10 ZONE 4 STB SIDE AIR HANDLING UNIT
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Violation:
THE CONDENSATE DRAIN PAN WAS NOT ACCESSIBLE FOR INSPECTION DUE TO THE INSTALLATION OF A DROPLET ELIMINATOR. THIS IS THE ONLY AIR HANDLING UNIT WITH THIS DEVICE INSTALLED. ALL OTHER UNITS WERE ACCESSIBLE FOR INSPECTIONS.
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Recommendation:
Remove the droplet eliminator.
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