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Item No.:
44
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Site:
Recreational Water Facilities-Whirlpool #2, #3, and Pool
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Violation:
Due to a lack of managerial control, there were multiple recreational water violations noted, including: 1) the bromine level dropped below allowable values for 30 minutes or more while whirlpool #3 was open during 18 days in March; 2) on 20 March, the pH level in the whirlpool spa was below 7.0 for 2.5 hours total; 3) on 31 March, the bromine in whirlpool #2 was above 10 ppm for 50 minutes; 4) during 3 days in March, the chlorine in the pool was out of range for over 1 hour; and 5) the whirlpool safety signs did not include the words 'No children in diapers or who are not toilet trained.'
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP-during inspections and on request - knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 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 6 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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Item No.:
44
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Site:
Galley-Deck 4 Main Restaurant Entrance
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Violation:
During dry-dock of July 2018, the vessel was cut in half, made longer, and underwent a major renovation in which VSP was not involved. This area was altered, which removed the clean side exit to the restaurant. Therefore, at the time of the inspection, the food service and soiled drop-off entrance utilize the same corridor. This corridor was lined with filled soiled dish carts and dishes ready to be washed at the adjacent dishwashing machine. The inspector directed staff to remove the carts and not to use this area as a soiled storage, due to the lack of a 1-meter separation between food service and soiled dishes and utensils. The carts full of soiled dishes were removed during the inspection.
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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. Communicate with VSP about the actions planned to correct the flow of clean and soiled that was altered with the renovation.
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Item No.:
16
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Site:
Buffet-Deck 7 La Terrazza
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Violation:
The consumer advisory for the under-cooked salmon and herring was not present during active service. The inspector entered the buffet area, noticed the advisory signs were not set at the stations serving salmon and herring. The inspector waited, and then brought the over-sight to the attention of crew working in the area. No passengers were at this specific station at the time of the inspection; however, the area was open for breakfast. The signs were brought out and posted immediately.
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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 menu advisories, 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 one of the two following methods: (1) On 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 OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
33
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Site:
Buffet-Deck 7 La Terrazza
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Violation:
In multiple areas of the food buffet, where the marble trim of the buffet island bulkhead meets the deck, no coving was in place. Additionally, the waiter stations did not have coving at the storage cabinet to deckhead juncture making these areas difficult to clean. The area was in service at the time of the inspection. Remediation began immediately.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Buffet-Deck 7 La Terrazza
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Violation:
The portside waiter station deckhead to bulkhead juncture had seams greater than 0.8 mm making this area difficult to clean. A profile strip is needed in this area.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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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Item No.:
30
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Site:
Buffet-Deck 7 La Terrazza
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Violation:
The passenger handwashing stations in this area was connected exclusively to the cold potable water line. The water temperature for the handwashing station was cold, which was insufficient for hand cleaning purposes.
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Recommendation:
Provide a handwashing station with a handwash sink with hot and cold water, soap dispenser, and single-use paper towel dispenser. Provide waste receptacles in close proximity to the handwash sink and size to accommodate the quantity of paper towel waste generated. The handwashing station may be decorative. Ensure the handwashing station is nonabsorbent, durable, and easy cleanable.
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Item No.:
20
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Site:
Galley-Deck 7 La Terrazza
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Violation:
The dough sheeter belt in the bakery was extremely tattered at the edges. The belt was replaced immediately.
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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. 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.
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Item No.:
08
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Site:
Bar-Deck 9 Pool
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Violation:
The backflow prevention device for the water dispenser was corroded and continuously dripping water.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
44
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Site:
Potable Water-Backflow Prevention Device Disinfection
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Violation:
During the inspection, the inspector advised the accompanying technical personnel to disinfect multiple backflow prevention devices in case devices were needed to be replaced during the inspection. While in the pool bar pantry, a backflow prevention device was noted as needing to be replaced. Approximately 1-hour later, it was reported to the inspector that the device at the pool bar had been replaced. The inspector asked it this device had been disinfected as detailed earlier in the inspection. The staff personnel stated no. The device was removed and remediation began immediately.
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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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Item No.:
21
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Site:
Pantry-Deck 9 Pool
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Violation:
The ice machine adjacent to the dishwashing area had a rusty evaporator mounted spring. This spring allows the evaporator tray to lower. This spring was mounted over a non-recirculating bath. The spring was replaced immediately.
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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.
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Item No.:
21
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Site:
Bar-Deck 9 Pool
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Violation:
The liquor display/storage cabinet at the back of the bar had wood shutter security doors that use a lock system that fastens into the counter top. This system requires holes to be drilled into the counter top, which are difficult to clean. Food debris was found in one of the holes. Staff stated they would look into a different lock system for these cabinets.
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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.
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Item No.:
27
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Site:
Bar-Deck 9 Pool
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Violation:
The liquor display/storage cabinet at the back of the bar had wood shutter security doors that use a lock system that fastens into the counter top. This system requires holes to be cut into the counter top, which are difficult to clean. Food debris was found in one of the holes. Staff stated they would look into a different lock system for these cabinets.
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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.:
33
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Site:
Buffet-Deck 9 Pool Grill
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|
Violation:
The deck in this area was not finished. It had chips, and was missing grout in many areas under the hot grill equipment area. Additionally, the deckhead to bulkhead-mounted stainless-steel casing for the fire door mechanism had a 0.5-inch gap on both sides of the door. The television screen case, which is situated over a food service area, had gaps around the bulkhead-mounted case making this area difficult to clean. Many of these areas were soiled with food debris. This area was not in service and had been previously cleaned.
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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 bulkheads and deckheads have smooth, hard finishes. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. 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.:
27
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Site:
Galley-Deck 9 Pool Grill Show Galley
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Violation:
The counter top next the hot-rock oven was soiled with food crumbs and dust. The food-contact counter top in the food service area was soiled with dust and food crumbs. Additionally, an oily residue was found on the front of the hot grill. This grill was last used the night before the inspection and had not been used for the morning service. This area was not in service and had been previously 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.:
26
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Site:
Galley-Deck 9 Pool Grill Show Galley
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Violation:
The counter top next the hot-rock oven was soiled with food crumbs and dust. The food-contact counter top in the food service area was soiled with dust and food crumbs. Additionally, an oily residue was found on the front of the hot grill. This grill was last used the night before the inspection and had not been used for the morning service. This area was not in service and had been previously cleaned.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
33
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Site:
Pantry-Deck 9 Hotel Locker/Pool Grill Area
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Violation:
The bulkhead in this unfinished locker had two holes exposing soiled insulation material. The shape of this bulkhead created a surface difficult to clean. This locker is used to store operational equipment.
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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.:
08
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Site:
Galley-Galley Entrance
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Violation:
The backflow prevention device for the water station was soiled and dripping water continuously. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 4 Bakery
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|
Violation:
The backflow prevention device for the combination over was dripping water continuously. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
39
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|
Site:
Galley-Deck 4 Cold Area
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Violation:
Two fruit flies were noted in this area.
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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.:
22
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Site:
Galley-Deck 4 Three-Compartment Sink
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Violation:
When the inspector entered the three-compartment sink area, no crew members were present. The rinse compartment had soiled dishes in the water and an oily sheen on the surface of the water. Additionally, the sanitizing compartment had one dish in the bottom, the halogen was sufficient; however, the surface of the water had an oily sheen. Eventually, crew members returned and drained the water for all compartments and cleaned the sink prior to filling and continuing cleaning operations.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
23
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Site:
Galley-Deck 4 Three-Compartment Sink
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Violation:
When the inspector entered the three-compartment sink area, no crew members were present. The rinse compartment had soiled dishes in the water and an oily sheen on the surface of the water. Additionally, the sanitizing compartment had one dish in the bottom, the halogen residue was sufficient; however, the surface of the water had an oily sheen. Eventually, crew members returned and drained the water.
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Recommendation:
If necessary for effective cleaning, ensure utensils and equipment are preflushed, presoaked, or scrubbed with abrasives.
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Item No.:
22
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Site:
Galley-Deck 4 Main Restaurant Entrance
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|
Violation:
During dry-dock; this area was altered, which removed the clean side exit to the restaurant. Therefore, at the time of the inspection, the food service and soiled drop-off entrance utilize the same corridor. This corridor was lined with filled soiled dish carts and dishes ready to be washed at the adjacent dishwashing machine. The inspector directed staff to remove the carts and not to use this area as a soiled storage, due to the lack of a 1-meter separation between food service and soiled dishes and utensils. The carts full of soiled dishes were removed during the inspection.
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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.:
26
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Site:
Galley-Deck 10 Pizza Show Galley
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Violation:
Three previously cleaned cutting boards were sitting in a rack at the clean side of the hood-type dishwashing machine. The inspector used an alcohol pad to remove orange food residue from all three cutting boards on the food-contact side. Cleaning began immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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 10 Pizza Show
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Violation:
Three cutting boards in this area had gouges and grooves greater than 0.8 mm (1/32 inch) on the food-contact side making them difficult to clean. The cutting boards were removed.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (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 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. Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
08
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Site:
Galley-Deck 10 Pizza Show Galley
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Violation:
The water station did not have a backflow prevention device. Remediation began immediately.
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|
Recommendation:
Use air gaps where feasible and where water under pressure is not required. Install backflow prevention devices when air gaps are impractical or when water under pressure is required. Provide an air gap for the atmospheric vent of all backflow prevention devices. Ensure a mechanical backflow prevention device has an atmospheric vent.
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Item No.:
33
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Site:
Galley-Deck 10 Pizza Show
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Violation:
The deck underneath the cooking equipment in this area was either not finished or had several cracks and grout was missing making this area difficult to clean. Additionally, the deck was soiled in multiple areas. The area was previously cleaned and not in service at the time of the inspection. Cleaning began immediately.
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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 surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
03
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Site:
Potable Water-Production/Bunkering Charts
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Violation:
Bunkering began 27 March and continued on a new chart dated 28 March. The chart was changed at 0740 on 28 March. It was calibrated at 1.5 ppm and bunkering continued below 1.5 ppm until 1100. There were no notes on the chart to explain this event. On the previous inspection report from 15 February, a similar violation was noted that notations were missing when values were out of range.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
06
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Site:
Potable Water-Production/Bunkering Charts
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Violation:
Bunkering began at 1630, but calibration was noted at 1730. Crew reported this was a clerical error.
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Recommendation:
Calibrate at the beginning of bunkering or production, and each time bunkering or production is restarted, when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart or logbook. Ensure the free residual halogen and pH measured by the halogen/ pH analyzer are accurate to within 0.2 mg/L (ppm) of the free residual halogen and 0.2 of the PH as measured by the manual test.
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Item No.:
03
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Site:
Potable Water-Production/Bunkering Charts
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Violation:
On 27 March, the pH during bunkering was above 8.4 from 1630-2000 and the chlorine was below 2 ppm for the majority of that time. Crew reported they also took hourly manual values, but documentation was not available.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
06
|
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Site:
Potable Water-Production/Bunkering Charts
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|
Violation:
On many days during the month of March, calibration was not documented at the start of production on the analyzer chart record. On 26 March, production began at 2220, but the only calibration sticker on the chart was at 0600. Production stopped at 0600 on 27 March. On 22 and 25 March, production began, but there were no calibration times noted. On 21 March, production began at 1930, but there was no calibration noted at that time. There was a calibration sticker without a time located near the time the chart was changed. On 20 March, calibration was done at 1047 when the chart was changed, but production started the following day at 0030 and there was no calibration documented at that time. Crew reported they also took manual samples, but records were not available. On the last report on 15 February, it was noted that calibration times were not accurately recorded.
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Recommendation:
Calibrate at the beginning of bunkering or production, and each time bunkering or production is restarted, when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart or logbook. Ensure the free residual halogen and pH measured by the halogen/ pH analyzer are accurate to within 0.2 mg/L (ppm) of the free residual halogen and 0.2 of the PH as measured by the manual test.
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Item No.:
06
|
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Site:
Potable Water-Production/Bunkering Charts
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|
Violation:
On 10 March, calibration was recorded at 1745 when production began. However, production stopped and started two more times without further notes of calibration. Additionally, on numerous charts during March, potable water production was stopped while the reverse osmosis unit was backwashed; however, there were no notes of calibration after the backwash when production was started again.
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Recommendation:
Calibrate at the beginning of bunkering or production, and each time bunkering or production is restarted, when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart or logbook. Ensure the free residual halogen and pH measured by the halogen/ pH analyzer are accurate to within 0.2 mg/L (ppm) of the free residual halogen and 0.2 of the PH as measured by the manual test.
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Item No.:
09
|
|
Site:
Recreational Water Facilities-Whirlpool 3 Chart Records
|
|
Violation:
On March 6, 7, 8, 9, 10, 11, 12, 13, 14, 16, 18, 19, 21, 29, 28,, 29, 39, and 31, the bromine dropped below 4 ppm for 30 minutes or more while the whirlpool spa was open. In most instances, after the whirlpool was opened in range, the bromine levels steadily dropped below 4 ppm before correcting above 4 ppm. There were no notes to explain any corrective action and crew reported the facility stayed open.
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|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (6) whirlpool spas and spa pools, between 4.0 and 10.0 mg/L (ppm) bromine.
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Item No.:
09
|
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Site:
Recreational Water Facilities-Whirlpool #2 Chart Records
|
|
Violation:
On 31 March, the bromine was recorded above 10 ppm from 1820 -1910. There were no notes to explain the event or corrective actions taken.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine.
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Item No.:
09
|
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Site:
Recreational Water Facilities-Whirlpool Spa
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|
Violation:
On 20 March, the pH was recorded less than 7.0 from 1115-1145 and 1715-1815 and 2000-2100. There were no notes to explain any corrective action and records indicated the facility was open.
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|
Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
09
|
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Site:
Recreational Water Facilities-Pool Chart Records
|
|
Violation:
On 31 March, the chart recorded that the chlorine dropped below 1 ppm from 1030-1600. On 30 March, the chart recorded that the chlorine dropped below 1 ppm from 1330-1530. On 22 March, the chart recorded that the chlorine dropped below 1 ppm from 1230-1445. The charts noted that the pool was open and crew confirmed the facility was open. There were no notes to explain the events or any corrective action.
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|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm);
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Starboard, Center, and Aft Whirlpool Safety Signs
|
|
Violation:
The safety signs did not include the words 'No children in diapers or who are not toilet trained'. Crew explained that the sign noted 'Children must be over 12 years old to use the whirlpool'; however, there was no variance on file to allow this wording.
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|
Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (2) no children in diapers or who are not toilet trained.
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Item No.:
08
|
|
Site:
Potable Water-Engine Room - Aft Reverse Osmosis Units
|
|
Violation:
The permeate lines were stripped blue instead of Blue/Gray/Blue.
|
|
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. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
|
|
Site:
Potable Water-Engine Room - Production Chemical Injection Dosing
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Violation:
The pipes containing distillate and permeate water from the evaporators and reverse osmosis units were striped blue instead of blue gray blue prior to the chemical injection. Crew reported this line was only for production and not for bunkering.
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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. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
40
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Site:
Integrated Pest Management-Logs
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Violation:
On the previous inspection dated 15 February, it was noted that there was one housefly in La Terrazza. Crew were unable to provide documentation that this fly was identified, reported, treated, and/or followed-up.
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Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
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Item No.:
05
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Site:
Potable Water-Far Point Calibration
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Violation:
While the far point analyzer measured 1.31-1.35 ppm chlorine, the inspector measured 2.08, 1.83, and 2.01 ppm (average 1.97 ppm). A crew member measured 1.5, 1.7, and 2.04 ppm (average 1.74 ppm). The sample point was one deck below the analyzer. The crew was able to take a sample of water from the same line closer to the analyzer. The inspector measured 2.01 ppm and the crew measured 1.49 ppm. Both the crew and inspector verified the calibration of their photometers. Staff stated they calibrated the system the morning of the inspection.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
33
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Site:
Galley-Potwash
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Violation:
Deck grouting below the three-compartment-sink was recessed. Water had pooled in these areas.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.:
19
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Site:
Galley-Walk-In Refrigerator
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Violation:
A grapefruit stored in a plastic bin among other grapefruits had a manufacturer sticker on the outer skin. There was another sticker at the bottom of the plastic bin. Crew reported the fruit was washed prior to being sent to the crew galley.
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Recommendation:
Thoroughly rinse raw fruits and vegetables in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
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Item No.:
28
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Site:
Galley-Dishwashing Machine
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Violation:
There was a small amount of food debris on the clean landings for the two-hood-type single-rack dishwash machines. The area was in operation.
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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.:
13
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Site:
Galley-Dishwashing Machine
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Violation:
During lunch service, the area was in operation. The inspector asked for the clean landings of both dishwash machines to be washed, rinsed, and sanitized. A crew member from the soiled side of the operation wiped one of the clean landings with his soiled gloves before the inspector intervened. It was explained that due to change of crew, there was only one crew member working in the dishwash. The crew member stated he used disposable gloves and did not change gloves between operations. There were only four pairs of gloves available in the cleaning locker. The gloves the crew member was wearing on the soiled side had many small rips and tears. This was not a sufficient process for maintaining the separation of soiled and clean to prevent cross contamination.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (4) Food employees are effectively cleaning their hands; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused. Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with the VSP 2018 Operations Manual.
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Item No.:
39
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Site:
Preparation Room-
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Violation:
There were three small flies, including one that landed on leeks that had not yet been washed.
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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.:
26
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Site:
Preparation Room-Potwash Machine
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Violation:
A cutting board with pieces of debris on the food-contact surface was stored on the clean dish rack. It was not clear if it was previously cleaned. It was removed. The area was not in operation.
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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.:
10
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Site:
Recreational Water Facilities-Recreational Water Charts
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Violation:
On March 6, 7, 8, 9, 10, 11, 12, 13, 14, 16, 18, 19, 21, 29, 28,, 29, 39, and 31, the bromine in whirlpool #3 dropped below 4 ppm for 30 minutes or more while the whirlpool spa was open. In most instances, after the whirlpool was opened in range, the bromine levels steadily dropped below 4 ppm before correcting above 4 ppm. There were no notes to explain any corrective actions and crew reported the facility stayed open.
On 31 March, the bromine in whirlpool 2 was recorded above 10 ppm from 1820 -1910. There were no notes to explain the event or corrective actions taken.
On 20 March, the pH in the whirlpool spa was recorded less than 7.0 from 1115-1145 and 1715-1815 and 2000-2100. There were no notes to explain any corrective action and records indicated the facility was open.
On 31 March, the pool chart recorded that the chlorine dropped below 1 ppm from 1030-1600. On 30 March, the chart recorded that the chlorine dropped below 1 ppm from 1330-1530. On 22 March, the chart recorded that the chlorine dropped below 1 ppm from 1230-1445. The charts noted that the pool was open and crew confirmed the facility was open. There were no notes to explain the events or any corrective actions.
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Recommendation:
Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual. Additionally, ensure the records include any major maintenance work on the filtration and halogenation systems and UV disinfection systems. Ensure a written or electronic log of RWF filter inspection results, granular filter sedimentation test results, backwashing frequency and length of backwashing, and date and time of water dumping is available for review during inspections. Ensure dual-scale halogen analyzer-chart recorder charts used in recreational water facilities are able to measure the full range of halogen/pH of the facility type for which the chart is installed.
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