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Item No.:
*
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Site:
Recreational Water Facilities-Whirlpool Safety Signs
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Violation:
The safety signs included a statement that children under the age of 12 must be supervised. VSP recommends that this age be changed to 16.
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Recommendation:
Consider changing the age to 16.
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Item No.:
08
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Site:
Potable Water-Distillate and Permate Lines
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Violation:
The distillate and permeate lines directed to the potable water system were not striped blue/gray/blue.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings.
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Item No.:
08
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Site:
Bar-Pool
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Violation:
There was a continuous leak from the atmospheric vent on the backflow prevention device on the potable water line to the coffee machine.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Italian Restaurant
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Violation:
The backflow prevention device on the potable water line to the pasta cooker was installed with the atmospheric vent pointed up. Water was pooled in the vent.
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Recommendation:
Install the backflow prevention device with the vent pointing down.
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Item No.:
10
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Site:
Housekeeping-Showerhead Disinfection
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Violation:
The logs for the showerhead disinfection included a concentration of 50 ppm chlorine for 10 minutes, or a CT value of 500. According to the Chief Housekeeper, a new procedure with a minimum CT value of 600 would be implemented in the next disinfection.
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Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
10
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Site:
Recreational Water Facilities-Automated Monitoring
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Violation:
The sample lines for the analyzer probes for monitoring pH and halogen for all RWFs were not either directly from the RWF or on the return line from each RWF and before the compensation tank.
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Recommendation:
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. 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-Turnover Rates
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Violation:
The turnover rate for pax pool 1 was 6.7 hours. The turnover rate for the kid's pool was 2.1 hours.
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Recommendation:
Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; and (3) children's pool: 0.5 hours.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Protection
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Violation:
The drains in the pools were multiple gravity drains, but the covers were not certified for antientrapment and there were no alarms for draining. This included pax pool 1, pax pool 2, pax pool 3, the children's pool, and the splash pools for the waterslides.
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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.:
10
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Site:
Recreational Water Facilities-Depth Markers
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Violation:
The depth markers on all of the pools greater than 1 meter were in feet only.
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Recommendation:
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.
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Item No.:
10
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Site:
Recreational Water Facilities-Water Sildes Safety Signs
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Violation:
There were no safety signs posted for the two water slides. There were safety signs in the vicinity, but they were labeled 'Main Pool.'
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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-Hair and Lint Strainers
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Violation:
The CT values for the disinfection of the hair and lint strainers on all of the RWFs were not recorded.
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Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
11
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Site:
Medical-Food Worker Reporting
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Violation:
A waiter reported to medical with acute gastroenteritis (AGE) symptoms on 23 January at 13:55. The waiter's onset of symptoms was 22 January at 22:30. The waiter did not work during this period and he received a reprimand.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work.
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Item No.:
16
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Site:
Buffet-Market Cafe Time Control Plan
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Violation:
The time control plan specified the set up and operating hours for the port buffet on embarkation day from 0530 to 1000. The plan stated that food placed on the buffet would be logged for temperature and then labled for time control since the period exceeded four hours. At 0900, food had been and continued to be resupplied without the specified temperature logging and time labeling. According to the staff, the set up of this buffet line was actually about 0700 and the operation was staggered with the earlier set up and operation of the starboard buffet line.
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Recommendation:
Ensure the time control plan matches the actual operations of the buffet line.
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Item No.:
16
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Site:
Buffet-Market Cafe Service
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Violation:
It was not clear if undercounter refrigerator 7 was on time or temperature control, and there was no label on the unit. When asked whether the unit was under temperature or time control, some staff answered time and other staff answered temperature control.
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Recommendation:
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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
Ensure staff are aware of the time control procedures.
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Item No.:
16
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Site:
Buffet-Market Cafe Service
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Violation:
The omelette service station provided undercooked shell eggs on request. There was no sign describing the eggs and that they could be undercooked.
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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.
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Item No.:
17
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Site:
Provisions-Bread/Milk Cold Room
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Violation:
The internal temperatures of 1/2 pints of milk were measured at 45F and the bulk milk had external temperatures between 47 and 49F.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
19
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Site:
Other-Crew Store
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Violation:
In the crew store food storage area, the bulkeads were not easily cleanable and there was no coving at the bulkhead/deck juncture.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
19
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Site:
Provisions-Vegetable Freezer
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Violation:
Liquid had leaked from a deckhead hatch and a large amount of ice had formed on the outer cartons of the goat cheese, whole porcini, and peeled fava beans.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Other-Crew Store
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Violation:
The food items on the lowest shelf of the storage rack were less than 6 inches from the deck.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Market Cafe - Potwashing
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Violation:
Four severly scored plastic cutting boards were in the clean utensil storage area. The boards were removed from clean storage and sent for resurfacing.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Galley-Italian Restaurant
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Violation:
The drain line for the counter-mounted combination oven was installed directly on the counter and there was no space for cleaning under and around the line.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Market Cafe - Dishwashing
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Violation:
The glasswash machine had been out of service since the morning set up check.
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Recommendation:
Repair the glasswash machine.
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Item No.:
22
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Site:
Galley-Market Cafe - Dishwashing
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Violation:
The port dishwash machine final rinse digital and analog thermometers read 207 F and 208 F, respectively. The temperature at the untensil surface was measured at 167F. The temperature differences indicated that the thermometers were not accurate.
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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-Market Cafe - Dishwashing
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Violation:
Four racks were stored on the deck under the soiled landing table in the starboard dishwash area.
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Recommendation:
Do not store these items on the deck.
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Item No.:
22
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Site:
Galley-Market Cafe Service
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Violation:
The potwash machine was posted out of order.
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Recommendation:
Repair the potwash machine.
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Item No.:
24
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Site:
Galley-Market Cafe - Potwashing
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Violation:
The hot water sanitizing rinse had recently been changed. At the time of inspection the temperature of the water was only 167F, as measured by both the inspector and the staff. A crew member removed the three pots from the sanitizing water and placed them on the clean landing area before the temperature reached the minimum of 171F. These pots were returned to the sanitizing water immediately upon direction of the staff.
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Recommendation:
In a manual operation, if immersion in hot water is used for sanitizing, ensure: (1) the temperature of the water is maintained at 77C (171F) or above and (2) the food-contact surface is immersed for at least 30 seconds.
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Item No.:
26
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Site:
Galley-Garde Manger
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Violation:
A slight buildup of food soil was under the backplate of the slicer adjacent to the blade.
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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.:
26
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Site:
Preparation Room-Bakery
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Violation:
Old dried food soil was on the upper portion of the inside of the proofer on the right and left sides.
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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.:
26
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Site:
Galley-Italian Restaurant
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Violation:
Rusty water was draining into the bottom of the pasta cooker from holes in the top of the cooker.
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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.:
27
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Site:
Galley-Italian Restaurant
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Violation:
There was liquid between the counter and the drain line for the counter-mounted combination oven.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
33
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Site:
Provisions-Dry Stores
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Violation:
The evaporator was soiled with dust on the front around the fan guard and the back evaporator fins were completely covered with a heavy layer of dust.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
33
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Site:
Buffet-Cold Service Line
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Violation:
There was rust on the deckhead panels.
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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.:
34
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Site:
Provisions-Vegetable Freezer
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Violation:
Liquid had leaked from a deckhead hatch and a large amount of ice had formed on several food cartons.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Buffet-Cold Service Line
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Violation:
Water was leaking from deckhead panels from ice formed on the insulation of refrigeration lines in the deckhead. There was also rust on the deckhead panels, indicating that this was a longstanding problem. The service line had been closed.
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Recommendation:
Ensure the plumbing system in food areas is maintained in good repair.
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Item No.:
35
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Site:
Galley-Hot Galley
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Violation:
The drain line on the operating combination oven was dripping on the deck.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Preparation Room-Buffet Prep
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Violation:
The light intensity was less than 110 lux behind the combination ovens that were not attached to the adjacent bulkheads.
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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-Hot Galley
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Violation:
The light intensity was less than 110 lux behind the combination ovens that were not attached to the adjacent bulkheads.
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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-Hot Galley
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Violation:
The light intensity was less than 110 lux behind the combination ovens that were not attached to the adjacent bulkheads.
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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:
Bar-Gatsby's
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Violation:
The light intensity at the handwashing station was less than 110 lux during operations.
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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:
Pantry-Gatsby's
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Violation:
The light intensity behind the ice machine was less than 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.:
37
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Site:
Galley-Hot Galley
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Violation:
Excessive condensate was above the operating combination oven and was dripping from the deckhead to the deck.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
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Site:
Galley-Grill - Dishwashing
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Violation:
Heavy and dripping condensate was above the conveyor dishwash machine from the soiled, center and clean sections. Steam was escaping from the top of the doors along the length of the machine. No clean items were impacted.
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Recommendation:
Ensure that steam from the dishwash machine does not condensate above the machine.
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Item No.:
41
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Site:
Housekeeping-Public Toilet Rooms
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Violation:
There were no signs posted at the handwashing sinks advising users to wash their hands.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes a sign advising users to wash hands.
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Item No.:
42
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Site:
Children Area-Toilet Room
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Violation:
The height of the child-size toilet was greater than 11 inches from the deck and there was no step stool dedicated to the toilet.
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Recommendation:
If toilet rooms are located in a child-activity center, provide a child-size toilet(s) or child-accessible toilet(s) (child-size seat and step stool) and handwashing facilities. Ensure child-size toilets (to include the toilet seat) have a maximum height of 280 millimeter (11 inches).
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