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Item No.:
*
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Site:
Potable Water-Disinfection Records
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Violation:
The inspection team searched for any records, back to 2011, that documented disinfection of potable water piping repairs or replacements and nothing was found. The ship had a dry dock in 2014. It was unlikely that the ship did not need to deal with leak repairs or pipe replacements for many years.
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Recommendation:
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
There was no underlying illness information on the AGE surveillance log or other record for a passenger that reported AGE symptoms on 7 April.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (16) presence of underlying medical conditions that may affect interpretation of AGE.
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Item No.:
08
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Site:
Potable Water-Air Gaps
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Violation:
The air gaps of the chemical dispensers in food areas were not on the list of cross-connections.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Log
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Violation:
The cross-connection control log did not always identify the plumbing system component protected by a backflow preventer. For example, the log listed 2 RPz for the medical center but did not mention that these were connected to the sluice; the log listed 1 Watts SC8 at the cambusa entrance but did not mention to what was it connected; the log listed 3 Watts N9 at the workshop drinking fountain when only 1 was connected to the fountain filter and another one to the adjacent sink faucet.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Officer's Launderette
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Violation:
One of the backflow prevention devices connected to the washing machine had a pipe connected to its relief vent. The pipe was facing up and was full of stagnant water.
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Recommendation:
Remove the pipe connected to the backflow prevention device relieve vent or have this pipe face down.
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Item No.:
08
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Site:
Potable Water-Engine Workshop
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Violation:
The potable water line to the handwashing sink and drinking fountain was not painted blue or striped blue/green/blue to indicate potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). 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. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
10
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Site:
Recreational Water Facilities-RWF Maintenance Log
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Violation:
The RWF Maintenance Log documented the cleaning and disinfection of hair and lint strainer housings but not the strainer itself. The AMOS job description stated that both the strainer and the housing had to be cleaned and disinfected.
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Recommendation:
Modify the log so that it documents cleaning and disinfection of hair and lint strainers and housings.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpools
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Violation:
The water temperature of both whirlpools was 44.4°C (112°F). The whirlpools were open but had no bathers. After the finding, the facilities were immediately netted and the combined thermostat for both whirlpools was adjusted to 38°C (100.4°F); the temperature gauge measured 40°C (104°F) after a few minutes. The system did not log temperature readings and it was impossible to know for how long the facilities had the out-of-range temperature.
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Recommendation:
Provide a temperature-control mechanism to prevent the temperature from exceeding 40°C (104°F) on whirlpool spas and spa pools.
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Item No.:
13
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Site:
Other-Chef's Table Variance
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Violation:
The Chef's Table variance 'Food Safety and Hygiene Procedures' was dated September 2015. However, the signed approval letter was dated September 2014. Staff could not determine if this was a misprint or if updates were made, since current versions of the variance had overridden previous versions on the cruise line's electronic shared intranet folder.
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Recommendation:
Ensure the approval letter date matches the most recent variance. Contact VSP if updates are made to the variance.
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Item No.:
16
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Site:
Buffet-Crew Mess
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Violation:
The reach-in counter-mounted refrigerator was identified as a time control unit. At 10:30 two trays with about 8 small yogurt containers were inside the unit with a yellow 4-hour discard sticker attached to one tray. The lower tray did not have a sticker. According to the posted time control plan, yellow referred to 05:30-09:30. The yogurts were immediately discarded.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (4) Is discarded within 4 hours of placement on time control.
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Item No.:
19
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Site:
Provisions-Wines and Spirits
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Violation:
A coat was laying on top of beverage boxes. The coat was immediately removed.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Buffet-Staff / Officer Mess
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Violation:
Two trays of sliced bread and one tray of pastries out for crew self-service had plastic lids that could be completely removed, with no part of the lid self-closing.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Buffet-Staff / Officer Mess
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Violation:
Above the hot items on the buffet line, excess condensation was on the underside of the bain marie overshelf and on the back side of the sneeze shield. No condensation was observed dripping onto the foods. Condensation beads had dripped down the sneeze guard and were along the bottom.
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Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Pantry-Deck 8 Captain's Pantry
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Violation:
The officer's launderette was inside this pantry. Users of the launderette had to enter the pantry to use the washer/dryer. A door had to be open to operate the washing machine and dryer. During the inspection of the pantry, the door leading to the washing machine was open and the machine was washing clothes. Canned food products were inside the refrigerators.
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Recommendation:
Ensure to either remove the washer/dryer machine from the pantry or make a separate access to the washer/dryer so that users of the launderette don't need to enter the food area. 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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Buffet-Staff / Officer
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Violation:
When the inspection team entered the area at approximately 08:00, an outside technician was standing on the counter reaching over the juice machine as he worked. It was unclear how long he had been standing on the counter working while the buffet was in operation. Less than one meter from where he was standing, food items were on the counter out for crew self-service. Crew members working in the area stated they did not see him. The inspector observed the technician using his own cloth to wipe the counter and chair he used to get on to the counter.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
23
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Site:
Galley-Dishwash Machine
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Violation:
The wash tank temperature measured 146-147°F by the crew member and inspector. The manufacturer required a minimum temperature of 150°F.
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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: (4) 66°C (150°F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
25
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Site:
Room Service-Beverage Station
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Violation:
A wet cloth was stored inside an empty sanitizing solution container.
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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.:
28
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Site:
Buffet-Staff / Officer Mess
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Violation:
When the inspection team entered the area at approximately 08:00, an outside technician was standing on the counter reaching over the juice machine as he worked. It was unclear how long he had been standing on the counter working while the buffet was in operation. Less than one meter from where he was standing, food items were on the counter out for crew self-service. Crew members working in the area stated they did not see him. The inspector observed the technician using his own cloth to wipe the counter and chair he used to get on to the counter.
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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. Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
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Item No.:
28
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Site:
Dining Room-Pantry
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Violation:
Clean linens were stored alongside a vacuum, broom, mop and mop bucket in this storage room.
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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-Stationary / Galley Equipment Lockers
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Violation:
In the far right locker, a large clean skillet had water inside it, which caused the bottom of a smaller pan stored inside it to be wet along the bottom.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Pantry-Deck 8 Captain's Pantry
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Violation:
The officer's launderette was inside this pantry. Users of the launderette had to enter the pantry to use the washer/dryer. A door had to be open to operate the washing machine and dryer. During the inspection of the pantry, the door leading to the washing machine was open and the machine was washing clothes.
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Recommendation:
Ensure to either remove the washer/dryer machine from the pantry or make a separate access to the washer/dryer so that users of the launderette don't need to enter the food area. 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.
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Item No.:
28
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Site:
Provisions-Central Hotel Stores
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Violation:
Boxes of single-service and single-use articles, such as paper napkins, disposable cups, bamboo skewers, and pan plastic liners were stored in this room. The room had an open deckhead with exposed duct pipes and cables that were soiled with dust. Also, the boxes were stacked on mats about 1 inch above the deck. The deck under the mats was soiled with debris. Also, some bulkheads had exposed insulation that was difficult to clean.
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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.
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Item No.:
30
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Site:
Other-Garbage Room
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Violation:
The handwashing station had no sign advising users to wash hands often.
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Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
33
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Site:
Provisions-Central Hotel Stores
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Violation:
Boxes of single-service and single-use articles, such as paper napkins, disposable cups, bamboo skewers, and pan plastic liners were stored in this room. The room had an open deckhead with exposed duct pipes and cables that were soiled with dust. Also, the boxes were stacked on mats about 1 inch above the deck. The deck under the mats was soiled with debris. Also, some bulkheads had exposed insulation that was difficult to clean.
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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, 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:
Pantry-Deck 8 Midhsip
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Violation:
During operation, the drain pipe of the undercounter warewasher splashed water all around the deck drain when discharging the used water. The coaming around the deck drain had openings that led the water out of the deck drain, causing the used water to pool around the machine.
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Recommendation:
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-Outside Hot Galley
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Violation:
A corkboard was on the far left of the bulkhead. This material was not easily cleanable.
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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.
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Item No.:
35
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Site:
Pantry-Deck 8 Midhsip
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Violation:
During operation, the drain pipe of the undercounter warewasher splashed water all around the deck drain when discharging the used water. The coaming around the deck drain had openings that led the water out of the deck drain, causing the used water to pool around the machine.
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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.:
36
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Site:
Other-Garbage Room
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Violation:
The light intensity at the handwashing station was less than 220 lux.
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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.
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Item No.:
37
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Site:
Buffet-Staff / Officer Mess
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Violation:
Above the hot items on the buffet line, excess condensation was on the underside of the bain marie overshelf and on the back side of the sneeze shield. No condensation was observed dripping onto the foods. Condensation beads had dripped down the sneeze guard and were along the bottom.
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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:
Dining Room-Pantry
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Violation:
The storage room was full of clean linens. Inside this room was a large wooden locker containing a vacuum, broom, mop and mop bucket.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
38
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Site:
Galley-Soiled Dishwash Area
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Violation:
On the outside of the soiled dishwash area, a wet mop head was stored inside an empty mop bucket.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles. 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.:
38
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Site:
Buffet-Crew Mess
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Violation:
The espresso machine had been out of service since 7 February awaiting parts.
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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.:
38
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Site:
Dining Room-Pantry
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Violation:
Inside the wooden locker, the wet mop head was stored inside the empty mop bucket.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles. 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.:
41
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Site:
Other-ECR Toilet Room
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Violation:
The sign advising users to wash hands was placed on the bulkhead next to the handwash sink at knee height and was not entirely visible.
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Recommendation:
Ensure that the sign is placed in a more visible location, closer to the handwashing sink.
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