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Item No.:
08
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Site:
Potable Water-Tank Coating
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Violation:
There was no written documentation of approval from the certification organization for the potable water tank coating.
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Recommendation:
For the tank coatings used, maintain written documentation of approval from the certification organization (independent of the coating manufacturer) onboard the vessel.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spas Shock Halogenation
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Violation:
The free residual halogen for the whirlpool spas (Jacuzzis) and the feature pools was not tested both at the start and completion of shock halogenation (super chlorination).
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Recommendation:
Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
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Item No.:
10
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Site:
Recreational Water Facilities-Halogen Analyzer-Chart Recorders
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Violation:
The halogen analyzer-chart recorders were not installed for the recreational water facilities. Manual readings for pH and free residual halogen were conducted.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pool Safety Signs
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Violation:
The safety signs for the swimming pools did not contain all information required in the 2011 VSP 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 #.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spa Safety Signs
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Violation:
The safety signs for the whirlpool spas (Jacuzzis) did not contain all information required in the 2011 VSP 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.
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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pool Antientrapment
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Violation:
Each swimming pool had two gravity drains constructed of a standard design greater than three feet apart and no alarms were installed.
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Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency.
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Item No.:
16
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Site:
Galley-Time Control
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Violation:
The time as a public health control plan did not include the set-up and discard times for each meal. It referred to the daily program for the meal times, but these did not include the set-up time.
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Recommendation:
Ensure time as a public health control plan(s) includes set-up and discard times for each outlet.
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Item No.:
16
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Site:
Buffet-Pizza/Pasta
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Violation:
Items in the pizza topping station were on time control. The time labels for each item had the 'time in' instead of the discard time. The time as a public health control plan indicated that a color coding system would be used, but these were not being used and the plan did not have times associated with each color.
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Recommendation:
Update the time as a public health control plans to include the times associated with the color coding system. 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 is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours, and is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Galley-Qsine
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Violation:
The steam oven was not labeled as being on time control. It was indicated in the time as a public health control plan.
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Recommendation:
Ensure time as a public health control plan(s) list refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Food Service General-Consumer Advisory
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Violation:
The consumer advisory signs did not describe the animal-derived food that can be served raw or undercooked. The menus in the restaurants did not identify animal-derived foods that can be raw or undercooked with an asterisk and a consumer advisory.
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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 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 and 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.:
16
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Site:
Galley-Cold Room #2
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Violation:
Five shell eggs checked from random areas of a large plastic storage bin had internal temperatures of 49°-50°F. Two quarts of milk in a different area of the cooler had product temperatures of 50°F. Two quarts of heavy cream had product temperatures of 49°F and 50°F. Other products checked between these two areas were less than 41°F, indicating the cooler was capable of maintaining proper temperature. All out of temperature products were immediately discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain cold potentially hazardous foods at 5°C (41°F) or less.
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Item No.:
21
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Site:
Bar-Gelateria
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Violation:
There were excess cables on the back counter behind the point-of-sale station and the whipped cream dispenser.
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Recommendation:
Shorten the cables and secure them above the counter surface.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The final sanitizing rinse did not activate during four trials of the potwash machine while it was in operation. The engineers replaced the control board for the machine.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
24
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Site:
Bar-Sunset Bar
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Violation:
A bucket of chlorine sanitizing solution was measured at less than 50 ppm. The solution was replaced.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: a chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Galley-Potwash
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Violation:
The final sanitizing rinse did not activate during four trials of the potwash machine while it was in operation. The engineers replaced the control board for the machine. The final sanitizing rinse manifold temperature reached 180°F and the utensil surface temperature was measured at 168°F after the repairs were completed.
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Recommendation:
Ensure the final sanitizing rinse activates when the potwash machine is in operation.
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Item No.:
36
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Site:
Bar-Handwash Station Lighting
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Violation:
When the lighting was lowered for bar operations, the light intensity at the handwash stations was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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Item No.:
36
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Site:
Galley-Deck 3 (Port)
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Violation:
There was less than 110 lux of light behind the Combitherm ovens.
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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.:
41
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Site:
Housekeeping-Spa
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Violation:
There was no sign in the women's changing room advising users to use a hand towel, paper towel, or tissue to open the door from the toilet facilities to the treatment room area. This exit was not hands-free.
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Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands-free.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
The outbreak prevention and response plan (OPRP) did not contain procedures for notifying current passengers and crew of an acute gastroenteritis (AGE) outbreak.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: Procedures for informing passengers and crew members of the outbreak.
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