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Item No.:
*
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Site:
*General Comments-Records
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Violation:
The potable water, recreational water, and integrated pest management records were thorough, complete, and accurate. The records in the medical facility for crew acute gastroenteritis (AGE) cases included information about work history and schedule in addition to the required information. And the vessel had compiled information for each excursion, including menus, and shipboard menus in order to assist passengers with completing the AGE questionnaire.
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Recommendation:
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Item No.:
10
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Site:
Recreational Water Facilities-Automated Monitoring Alarms
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Violation:
There were no audible alarms in a continuously occupied location to indicate low and high free halogen and pH readings for each RWF. According to the staff, this installation was in progress. (VSP 2011 Operations Manual)
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Recommendation:
Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Flow Meters, Bather Loads and Turnover Rates
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Violation:
Flow meters were not installed, and the manufacturer's pump rate was used to calculate the bather load. In addition, turnover rates were not documented. Documentation was provided indicating that the flow meters were on board and were scheduled to be installed. (VSP 2011 Operations Manual)
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Recommendation:
Install flow meters and use the actual flow rates to calculate bather loads and turnover rates.
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Item No.:
10
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Site:
Recreational Water Facilities-Starboard Whirlpool
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Violation:
The antientrapment drain cover in the bottom of the whirlpool had a small crack. In addition, two fasteners were securing the cover, but they were not installed in the manufacturer-provided holes. The four holes meant for the fasteners were open, indicating that the cover was not installed according to the manufacturer's instructions. The whirlpool was closed and empty at the time of the inspection.
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Recommendation:
Replace the drain covers and ensure that the cover is installed according to the manufacturer's instructions using the provided fastener holes.
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Item No.:
10
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Site:
Recreational Water Facilities-Spa Whirlpool
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Violation:
The safety sign did not include all of the requirements in the VSP 2011 Operations Manual.
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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: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
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Item No.:
20
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Site:
Galley-Ice Station (Starboard)
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Violation:
Left ice machine had cellophane tape covering the ice shield's magnetic closer.
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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.
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Item No.:
21
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Site:
Galley-Saucier Area
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Violation:
The support on the right side of the right kettle had an open seam that had been repaired with fraying tape creating a very difficult to clean surface.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Galley-Bakery / Pastry
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Violation:
The proofer had a profile strip that was loose that created a difficult to clean area. Mildew was observed growing in the proofer in this area.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Buffet-Officer's Mess
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Violation:
A rubber hose in the undercounter technical compartment below the milk dispenser was excessively long and draped on the frame and bottom of the compartment.
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Recommendation:
Shorten or secure the hose.
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Item No.:
21
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Site:
Buffet-Bistro Buffet (Lido)
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Violation:
The profile strip on the back right side of the fryer was loose which made cleaning difficult.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
22
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Site:
Buffet-Bistro Buffet (Lido)
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Violation:
Port side grill station wiping cloth bucket water was soiled with grease and food debris. This solution was immediately changed during the inspection.
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Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Dishwashing
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Violation:
The outboard dishwasher's final rinse cycle was activating a little late for the first row of plates passing through the spray to get a full sanitizing treatment. This condition was corrected immediately. The final rinse triggering arm was also severely bent.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
22
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Site:
Buffet-Bistro Buffet (Lido)
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Violation:
Automatic dishwasher final rinse spray manifold had the first two nozzles slightly blocked which created an erratic spray pattern.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
22
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Site:
Galley-Pot Wash
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Violation:
The automatic pot wash machine was out of order.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
26
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Site:
Buffet-Bistro Buffet (Lido)
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Violation:
Two large plates in a clean stack of plates on the buffet had egg and cheese residue on them.
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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.:
28
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Site:
Buffet-Bistro Buffet (Lido)
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Violation:
A portable grill was stored closed in the undercounter cabinet with wet grill surfaces.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying.
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Item No.:
28
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Site:
Buffet-Bistro Buffet (Lido)
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Violation:
Clean utensil storage pantry had plates that were wet when stored on the shelf in a manner that prevented air drying.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying.
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Item No.:
28
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Site:
Buffet-Bistro Buffet (Lido)
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Violation:
Dishwashing machine's drying section had condensate leaking back onto the clean dishes from the exhaust shaft as all the racks of clean dishes were exiting the dishwashing machine's final rinse section.
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Recommendation:
Protect cleaned equipment and utensils from splash or other contamination.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
There was a gap where the hot water line for the faucet for the rinse and sanitize sinks penetrated the bulkhead.
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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:
Buffet-Bistro Buffet (Lido)
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Violation:
Starboard omelet station had a soiled bulkhead and deck corner behind the corridor door.
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Recommendation:
Ensure decks and bulkheads in food preparation areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Bistro Buffet (Lido)
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Violation:
The bulkhead beside and behind the cooking equipment and the attached fire suppression system piping was coated with old grease and dust.
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Recommendation:
Ensure bulkheads and attached equipment in food preparation areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Bistro Buffet (Lido)
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Violation:
Port side grill station bulkhead seam was open and profile strip had come loose in another area making the area difficult to clean. Other areas of the cooking line had old grease and dust accumulating on the bulkhead.
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Recommendation:
Ensure bulkheads in food preparation areas are maintained in good repair. Ensure bulkheads in food preparation areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Bistro Buffet (Lido)
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Violation:
Ice cream station had soil on the deck in the back corners under the two soft serve ice cream machines.
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Recommendation:
Ensure decks in food preparation areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Pinnacle Grill Station
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Violation:
Deck under the back left corner of the combination steamer oven was soiled in a difficult to clean area.
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Recommendation:
Ensure decks in food preparation areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Daily Walk-In Cooler (#19)
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Violation:
Fan guard on the evaporator was soiled with an accumulation of dust.
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Recommendation:
Ensure attached equipment in food storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Room Service Area
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Violation:
A bulkhead profile strip was loose behind the flat grill and the seam to the right of it was open making the area difficult to clean. This was repaired immediately.
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Recommendation:
Ensure bulkheads in food preparation areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Room Service Area
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Violation:
A pipe flange on the bulkhead was loose around a water pipe penetration under the left kettle.
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Recommendation:
Ensure bulkheads in food preparation areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Saucier Area
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Violation:
Broken deck tiles and recessed grout were noted in this area. Overall, this ship has a very effective deck maintenance program.
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Recommendation:
Ensure decks in food preparation areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Fish Prep Area Corridor
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Violation:
A pipe flange on the bulkhead was loose around a water pipe penetration at the end of the corridor.
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Recommendation:
Ensure bulkheads in food areas are maintained in good repair.
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Item No.:
34
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Site:
Preparation Room-
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Violation:
There was a leak from the hot water line for the faucet for the rinse and sanitize sinks. This was corrected.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Bistro Buffet (Lido)
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Violation:
The spotlight over the portside ice cream machine was missing its shield.
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Recommendation:
Ensure light bulbs are shielded in areas where there is exposed food, clean equipment, and utensils.
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Item No.:
36
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Site:
Food Service General-Food Area Lighting
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Violation:
Lighting behind and around counter-mounted and deck-mounted equipment such as grills, ice machines and combination steamer ovens in lido, main galley, crew galley, and deck pantries was less than 110 lux. Work has been started by ship staff on a correction plan. (VSP 2011 Operations Manual)
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Pot Wash
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Violation:
The light over the clean utensil landing area was measured at 110 lux. New energy efficient bulbs that produced low light levels had been added to the light fixtures above this table.
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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 warewashing areas.
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Item No.:
38
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Site:
Buffet-Officer's Mess
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Violation:
The cleaning locker was not labeled.
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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