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Item No.:
07
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Site:
Potable Water-
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Violation:
There were a few records for the potable water tanks that did not show cleaning and disinfection after the tank inspection. These records did not show that the tanks were not entered either.
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Recommendation:
Ensure that disinfection following potential contamination is accomplished by increasing free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintaining this concentration for 4 hours or by way of another procedure recognized and accepted by the VSP.
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Item No.:
08
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Site:
Potable Water-
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Violation:
There airgap was not sufficient for the drain line from the reduced pressure backflow prevention device for the mickey pool fill line.
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Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
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Item No.:
08
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Site:
Potable Water-
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Violation:
The list that was said to be a listing for the detergent dispensers showed the connection location and type of protection but did not specify what was connected to the potable water system.
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Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The potable water lines for the photography laboratory were not painted or striped blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The potable water hoses supplying the nautapool machinery room spray hose and compensation tank fill line were not painted or striped blue.
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Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
10
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Site:
Recreational Water Facilities-Mickey Pool
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Violation:
The shepherd's hook was under a staircase and not in a prominent location.
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Recommendation:
Ensure that an easy-access shepherd's hook and approved floatation device (with a length of line 1/2 the pool width or 16 m (50 feet)) is provided at a prominent location near each public swimming pool.
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Item No.:
10
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Site:
Recreational Water Facilities-Nautapool
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Violation:
There were numerous readings from the electronic record keeping system that showed either low or high free chlorine residuals which were out of the set point range of 3-6 ppm. It was not clear from the pool operator's notes whether the calibration check verified these readings or if the analyzer was out of calibration. The facility was kept in operation during these times. Per the pool operator, there were days when he would stay in the pump room to perform numerous calibration adjustments so that the water flow would continue. Per the Staff Captain, part of the problem resulted from water not flowing through the system from the facility drains when the vessel was listing away from the drains.
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Recommendation:
Provide adequate maintenance/repair of the electronic recording system such that frequent daily calibrations are not necessary. Replace defective equipment as necessary.
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Item No.:
11
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Site:
Medical-
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Violation:
The interviews of close contacts of crew members ill with gastrointestinal illness were only conducted initially and at 24 hours which corresponded to the isolation time of the contact. There was no interview at 48 hours.
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Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms. Ensure that the initial, 24-hour, and 48-hour interviews are recorded.
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Item No.:
20
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Site:
Buffet-Ice Machines
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Violation:
Inside the ice bin, there was a piece of metal used to control the dispensing of the ice that was attached to the side of the ice bin with slotted fasteners. These were replaced.
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Recommendation:
Ensure that all fasteners in the ice bin are smooth, low profile and non-corroding.
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Item No.:
21
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Site:
Room Service-
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Violation:
Behind the Nescafe coffee machine, the stainless steel conduit had separated from the electrical box on the bulkhead.
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Recommendation:
Repair the conduit.
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Item No.:
21
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Site:
Pantry-Promenade Bar
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Violation:
In technical space #312, there was loose and torn insulation on the front pipe. The insulation was absorbent and wet.
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Recommendation:
Replace the damaged insulation and ensure replacement insulation is not absorbent.
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Item No.:
21
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Site:
Bar-Pinnochio
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Violation:
In the technical compartments for the undercounter refrigeration units on the back bar counter, there was a slot along the lower back edge of the compartments that opened to the void space behind the counter.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Parrot Cay Kids Line
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Violation:
There was an unsealed pipe penetration in the back of the technical compartment below the bain marie.
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Recommendation:
Seal the pipe penetration.
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Item No.:
21
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Site:
Galley-Lumieres Galley
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Violation:
In the technical compartment for the bain marie at the aft end of the hot line, there was damaged insulation material on the pipe at the back of the compartment. There was also a gap along the lower back part of the compartment.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Repair or replace the damaged insulation material.
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Item No.:
33
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Site:
Food Service General-Galley Decks
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Violation:
A new deck material was installed in the galleys. In several locations there was not a smooth transition between the new material and the gutterways. In some locations, the new material covered the deck/bulkhead coving. In other locations, the material extended up the bulkhead a few inches, and was peeling away from the bulkhead.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Deck 4 Pastry
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Violation:
Below under counter refrigeration units #474, the coving profile strip was separating from the deck, creating a gap. The sealant used to fill the gap was loose.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Bar-Promenade Bar
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Violation:
In technical compartment #298, there was an unsealed deck penetration.
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Recommendation:
Seal the deck penetration.
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Item No.:
33
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Site:
Pantry-Promenade Bar
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Violation:
In technical space #312, the multi-flow system had been removed and the hoses cut off at the deck penetration. The ends of these hoses were visible and not sealed.
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Recommendation:
Remove the hoses and seal the deck penetration.
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Item No.:
33
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Site:
Galley-Paulo Show Galley
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Violation:
The cabinet/deck juncture at the front preparation counter was not coved.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
37
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Site:
Galley-Hot Galley
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Violation:
There was condensate collecting on the deckhead above the tilting kettles. The kettle was open and the soup inside was boiling. No condensate was dripping from the deckhead
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Recommendation:
Ensure that exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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