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Item No.:
02
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Site:
Medical-Gastrointestinal (GI) Illness Cases
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Violation:
The electronic database for recording illness data and creating the Acute Gastroenteritis (AGE) Surveillance Log is loaded with the VSP 2005 Operations Manual definition of a GI case. It did not allow a case to be reportable with only two diarrheal episode unless accompanied by vomiting, and it did not allow 3 or more diarrheal episodes to be a non-reportable case if underlying conditions exist.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
08
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Site:
Potable Water-Medical Ward
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Violation:
The atmospheric vacuum breaker installed on the ward room dialysis connection was not sufficient to match the hazard presented with that operation.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (28) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
08
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Site:
Other-Johnny Rocket and Bar Pantries
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Violation:
The chilled water lines from the deckhead/bulkhead to the ice machines were not uniquely identified.
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Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Galley-Deck 4 - Warewash
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Violation:
The pre-wash spray hose was long enough to reach below the flood rim of the drain sink and did not have a backflow device installed. This was corrected during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-General Comment - Recreational Water Facilities (RWF)
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Violation:
Work has begun on compliance with new 2011 VSP Operations Manual compliance. Areas still in process of being addressed: installation of chart recorders on each RWF recirculation system; moving halogen analyzer sampling point from the return line to the RWF to the RWF or to the return line from the RWF to the equalizer tank; calculation of bather loads using one person / 19 liters/minute flow instead of calculated flow rate and square meters of RWF; installation of flow meters on each recirculation system; installation of a pressure gauge after the filter on each recirculation system; acquiring new testing systems for water quality testing; verification of antientrapment drain systems covers meet ASME 112.19.8; and installation of new compliant signs for pools and whirlpool spas.[New requirements 2011 VSP Operations Manual].
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Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow. Monitor and adjust the RWF's flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry. Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.8 is available for review during inspections. Install automated systems for halogen-based disinfection and pH control dosing. Control the amounts injected by flow meters or free halogen and pH analyzers. Ensure a test kit is available for testing water quality parameters, including free and total halogen levels (chlorine and bromine, where applicable), pH, and total alkalinity. Ensure that test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free residual halogen normally maintained in the RWF. Ensure test kits for pH are accurate to within 0.2. Ensure all reagents are not past their expiration dates. Where available, ensure appropriate secondary standards are onboard for electronic test kits to verify test kit operation. Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children's pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF. For whirlpool spas and spa pools, ensure the analyzer probes for dosing and recording systems are capable of measuring and recording levels up to 10 mg/L (10 ppm). Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
If an electronic data logger is used in lieu of a chart recorder, ensure it has certified data security features. Conduct manual comparison tests for free halogen residual and pH before opening the RWF to verify calibration. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours. Initial, date, and change halogen analyzer-chart recorder charts daily. Initial and date strip recorder charts daily and indicate 24-hour increments. 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. 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 #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.? Prominently display the depth of each RWF that is deeper than 1 meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1 meter (3 feet) change in depth. 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. Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width. 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. For RWFs with gravity drainage and a single unblockable drain (per ASME A112.19.8), 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. For RWFs with gravity drainage and a single blockable drain or multiple drains less than 3 feet apart, provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a gravity drainage system. For RWFs with suction fittings and multiple drains (2 or more drains per pump with drains greater than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. For RWFs with suction fittings and a single unblockable drain (per ASME A112.19.8-2007), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a safety vacuum release system or automatic pump shut-off system. For RWFs with suction fittings and a single blockable drain or multiple drains (less than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a safety vacuum release system or automatic pump shut-off system. Ensure the testing of manufactured drain covers is by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover: (1) certification standard and year; (2) type of drain use (single or multiple); (3) maximum flow rate (in gallons or liters per minute); (4) type of fitting (suction outlet);
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Item No.:
16
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Site:
Dining Room-Portofino Restaurant Menu
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Violation:
There was no consumer advisory for the foods such as beef capriccio and tuna capriccio, which according to recipe are not fully cooked. Additionally, foods like beef steaks and grilled tuna which can be cooked to order were on the menu and there was no consumer advisory or asterisk at any of these items to advise about the health risk.
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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 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:
Buffet-Cafe Promenade - Time Control
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Violation:
The time control plans for the cafe front service area, the pantry, and the coffee station milk dispenser were all posted in a corridor leading into the cafe pantry. In all plans, the there was no set-up and discard times listed. The milk refrigerator at the coffee station was not labeled time control and the warming light stand for the cooked pizza's was not labeled as time control.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) 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 (4) Is discarded within 4 hours of placement on time control. Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Buffet-Cold Station
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Violation:
Consumer advisories were located at the cold buffet stations where smoked salmon is served but the advisory does not specify the salmon product. (New requirement 2011 VSP Manual)
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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 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:
Other-Johnny Rocket - Front Service
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Violation:
The time control plan for the milk refrigerator to the coffee machine did not include set-up or discard times. Additionally, the milk refrigerator was not labeled time control.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) 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 (4) Is discarded within 4 hours of placement on time control. Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Galley-Johnny Rocket - Time Control Plan
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Violation:
There was no set-up and discard time listed on the time control plan. This area has different service periods on embarkation when dinner only is served, versus lunch and dinner all the other days. The garnish bays (cold basins) were not physically labeled as time control. The time control plan in the galley provided both galley information and front service area information on time control. There was no separate time control plan posted in the front service area and time control was used there.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) 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 (4) Is discarded within 4 hours of placement on time control. Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
17
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Site:
Galley-Cooling Logs
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Violation:
The time control points required for cooling foods was not correctly being followed. A cooling log for baked potatoes cooked on 8 December listed the product was placed in the blast freezer at 1013 at a temperature above 140F and then measured at 68F at 1216. The final temperature was taken at 1620 and was below 41F. Another cooling log indicated that cooked breaded chicken was measured 3 hours after being placed into the blast chiller and not before the required 2 hours.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Housekeeping-Deck 10 - Trolley Storage
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Violation:
Two unopened beverage cans were found in a housekeeping cart with clean linens.
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Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location.
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Item No.:
20
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Site:
Other-Johnny Rocket - Front Service
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Violation:
There were several exposed slot-head screws fastened to the underside of all the front counter soda dispenser nozzle areas.
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Recommendation:
Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Other-Johnny Rocket and Cafe Promenade
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Violation:
Chefs working in these areas, where thin potentially hazardous foods were observed, were not equipped with sensitive-tip thermometers.
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Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
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Item No.:
20
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Site:
Food Service General-Sensitive Tip Thermometers
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Violation:
Sensitive tip food thermometers were not readily accessible. (New requirement 2011 VSP Manual)
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Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
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Item No.:
21
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Site:
Buffet-Port Side Cold Station - Line #1
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Violation:
On the above insect problem, an open seam created by missing sealant where the waiter station counter meets the bulkhead was also noted.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary 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:
Other-Johnny Rocket - Front Service
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Violation:
There was a gap present where the sealant applied to the two flat grill grease pan chute housings was falling away.
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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:
Galley-Windjammer Dishwash
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Violation:
The glass dishwash machine was out of order and was told that it was placed out of order earlier in the morning.
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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-Deck 5 Warewash
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Violation:
The digital thermometer on the in use flight type dishwash machine was reading a final sanitize rinse greater than 250F. The final sanitize rinse taken with the inspector's thermometer at the plate surface was measured at 168F.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (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.:
22
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Site:
Galley-Deck 3 - Warewash
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Violation:
The flight type dishwash machine had been placed out of order since the morning.
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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.:
22
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Site:
Galley-Deck 3 - Warewash
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Violation:
The digital thermometer on the in use glasswash machine was reading a final sanitize rinse temperature greater than 250F. The final sanitizing rinse taken with the inspectors thermometer at the plate surface was measured at 170F.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (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.:
26
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Site:
Galley-Deck 5 Officer Mess Pantry
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Violation:
Dried food residue was found on the food contact surface of a previously cleaned and sanitized serving container.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Pastry
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Violation:
There was dried dough residue on the mixing arm of the smaller Hobart mixer. The machine had been previously cleaned and sanitized.
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Recommendation:
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Item No.:
27
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Site:
Buffet-Beverage Station #4
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Violation:
Food and dust debris, beyond a day's accumulation, was observed on the counter underneath the bulk milk machine.
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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.:
27
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Site:
Buffet-Beverage Station #6
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Violation:
Food and dust debris, beyond a day's accumulation, was observed on the counter underneath the bulk milk machine.
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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.:
28
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Site:
Housekeeping-Deck 10 - Trolley Storage
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Violation:
A rack of soiled glasses and cups from guest rooms was stored on shelf above the housekeeping trolley.
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Recommendation:
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Item No.:
29
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Site:
Buffet-Deck 9 Concierge Lounge
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Violation:
There were several liquor bottles with pour spouts stored in the undercounter cabinets. Staff stated that this counter was used for bartender service of mixed drinks, wines, beer, and soda to passengers. There was one sink at this counter, but it was posted as handwashing and supplied with all the standard equipment. There was no utility sink for the drink mixing portion, which leaves only the handwashing sink to use for that purpose.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Housekeeping-Deck 10 Forward Starboard Deck Pantry
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Violation:
Soap dispenser in this pantry had soap in it, but dispenser lever would not discharge soap. Deck pantry was in active use washing room glasses, cups and ice buckets. Staff unclogged dispenser mechanism while inspection was in progress.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
30
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Site:
Galley-Deck 4 - Warewash
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Violation:
No paper towels were in the dispenser at the handwash station closest to the dishwash machine.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Buffet-Port Side Cold Station - Line #1
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Violation:
On the above insect problem, further investigation of the area found the gutterway below the waiter station to be soiled with dried food residue beyond a day's accumulation.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Bar-Portofino Bar
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Violation:
There was an open hole where power cables penetrated the bulkhead inside the undercounter technical compartment at the back bar counter, just left of the espresso machine.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Deck 9 Concierge Lounge
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Violation:
There was no coving where the coffee counter foundation joined the deck below. There was no coving where the buffet table column supports joined the deck below.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures, including buffets.
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Item No.:
34
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Site:
Galley-Hot Galley
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Violation:
The Gaylord hood cleaning drain pipe above the tilt kettle was not properly attached to the hood.
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Recommendation:
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Item No.:
36
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Site:
Buffet-Deck 9 Concierge Lounge
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Violation:
The artificial light level at the coffee counter was below the minimum 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in consumer self-service areas.
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Item No.:
36
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Site:
Buffet-Cafe Promenade Coffee Station
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Violation:
The artificial light level was below the minimum 220 lux at the front side of the self-service coffee station counter.
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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 consumer self-service areas.
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Item No.:
36
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Site:
Other-Johnny Rocket - Front Service
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Violation:
The artificial light level behind and around the coffee machine on the self-service beverage counter was below the minimum 110 lux.
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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:
Other-Johnny Rocket - Front Service
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Violation:
The deckhead light was out over the aft corner of the front service counter. The artificial light level at the aft counter was below the minimum 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Other-Johnny Rocket - Front Service
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Violation:
The artificial light level at the aft handwash station was below the minimum 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:
Bar-Portofino Bar
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Violation:
The artificial fluorescent light tube was missing the end caps to the shield at the aft corner of the front bar counter.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Bar-Pig and Whistle Bar
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Violation:
There was less than the minimum 110 lux of artificial light at the handwash station in the front bar.
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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:
Bar-Pig and Whistle Bar
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Violation:
The fluorescent light tube located over the aft front bar in the bottle rack was missing a cover and was not a shatter-resistant tube.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Housekeeping-Deck Pantries
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Violation:
Lighting behind the ice machines was less than 110 lux. [New requirement 2011 VSP 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:
Buffet-Port Side Cold Station - Line #1
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Violation:
A recessed deckhead light on the self-serving side of this outlet was burnt out.
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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 consumer self-service areas.
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Item No.:
36
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Site:
Buffet-Port Side Cold Station - Line #1
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Violation:
The light intensity at the waiter station adjacent to the cold service line could not reach 220 lux.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Buffet-Beverage Station #6
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Violation:
There was a recessed deckhead light that was burned out at the beverage station and as a result the beverage station could not reach the required 220 lux of light.
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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 consumer self-service areas.
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Item No.:
36
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Site:
Buffet-Omelet Station - Aft
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Violation:
There was a recessed deckhead light at this station that was burned out.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas.
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Item No.:
39
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Site:
Buffet-Port Side Cold Station - Line #1
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Violation:
There were approximately 15 pin head sized mites/ants that were observed crawling on and underneath the waiter station adjacent to the cold service station. Pest management was contacted on the insect sightings. The area was not in use at the time.
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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.:
42
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Site:
Children Area-Adventure Ocean
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Violation:
The previously cleaned TRIO building blocks were stored with several of the pieces connected inside the clean toy storage bin.
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Recommendation:
Ensure toys used in the child activity center are cleaned and disinfected daily and balls used in ball pits/pens are cleaned when contaminated or at least once per week. If a chemical disinfectant is used, ensure toys are air dried before use.
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Item No.:
42
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Site:
Children Area-Adventure Ocean
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Violation:
Staff stated that the TRIO building block toys were cleaned by spray soaking with the Oxivir TB cleaner disinfectant chemical. The label on the spray bottle required gloves, safety glasses and respiratory protection. It also warned against being near children. Some review should be made of this policy and the chemical used, as these small toys have many open voids and could retain liquid if not dried carefully.
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Recommendation:
Ensure surfaces that children touch with their hands are cleaned and disinfected at least daily with products labeled by the manufacturer for that purpose.
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