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Item No.:
*
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Site:
Recreational Water Facilities-Operations and Maintenance
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Violation:
The records and operations for all of the RWFs were expertly maintained.
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Recommendation:
Keep up the good work.
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Item No.:
03
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Site:
Potable Water-Production Charts
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Violation:
The production chart for 5 September indicated water was produced from 02:00 until 08:00 at the correct free residual halogen and pH levels, but after 08:00 the free residual halogen levels dropped to between 1.25 ppm and 1.75 ppm from 10:00 until 02:00 the next day. During this time, the pH levels were between 8.2 and 8.4 with no notations on the chart. According to the documentation provided, the ship was underway the entire day. Staff stated no water was produced, but the water already in the evaporator was switched from potable water to technical water at 10:00.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The cross-connection control log indicated three Watts N9C devices were installed on the deck 9 Green House Spa steam room shower hoses. Upon inspection of this area, all three devices were an Oras type. Also, the cross-connection control log indicated one Watts AP809DV was installed on the bin washing hose in the garbage room. Upon inspection of this area, there were two Watts 9D devices installed on the hot and cold water line to the bin washing hose.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
16
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Site:
Children Area-Time Control Plans
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Violation:
There were two different time control plans in each of the children's areas including the 3-7 year olds, 8-12 year olds, and 13-17 year olds. The time control plan labeled 'Club Hal Food Service Plan' indicated the set-up and discard times for the Club Hal lunch were 11:00 and 12:30, the set-up and discard times for the kid's and tween's evening snack were 19:30 and 21:00, and the set-up and discard times for the teen's evening snack were 22:00 and 12:00. The time control plan labeled 'Food Safety Plan (daily)' indicated the set-up and discard times were 10:30 and 14:30 for lunch, 19:00 and 23:00 for the kid's/tween's evening snack, and 21:30 and 01:30 for the teen's evening snack.
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Recommendation:
Update the time control plans to reflect accurate set up and discard times of each service period.
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Item No.:
16
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Site:
Galley-Deck 2 Hot and Cold Sections
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Violation:
In the hot section, working containers of diced ham, diced tomatoes, and grilled salmon were not labeled with their 4-hour discard time. In the cold section, working containers of cut watermelon, cut honeydew melon, and cut cantaloupe were not labeled with their 4-hour discard time. The posted time control plans for these sections indicated breakfast service set-up to discard times were 06:00 - 10:00. Staff showed e-mail communication between VSP and the corporate office indicating the time control plans were under review.
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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): (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. As per the VSP Operations Manual clarifications page to section 7.3.5.3.6, containers of potentially hazardous foods under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours.
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Item No.:
16
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Site:
Galley-Deck 2 Pinnacle Grill
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Violation:
The milk compartment for the coffee machine was labeled with a blue sticker. According to the time control plan for this milk, the period for the blue sticker was 05:00 - 09:00. At 09:05 the milk was still labeled with a blue sticker. This milk was immediately discarded.
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Recommendation:
Ensure potentially hazardous food items are discarded at their specified discard time.
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Item No.:
19
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Site:
Buffet-Lido Starboard Omelet Station
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Violation:
A decorative palm tree was over the omelet station. This tree was moved to an appropriate location.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Preparation Room-Room A.1.01
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Violation:
A trolley of bread was outside the proofing oven. Bread on the top tray of this trolley was uncovered. Staff immediately covered this bread with paper.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
44
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Site:
Other-Culinary Arts Center and Club Hal
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Violation:
Staff stated they conduct 1-2 classes per voyage where a maximum of 12 passengers participate in hands-on food preparation activities. These participants were not screened for current or recent respiratory or acute gastroenteritis illnesses. All age groups in the Club Hal actively participate in pizza making, cookie decorating, and mocktails classes. No documentation or procedures were given to the inspector to verify proper public health procedures were being followed during passenger participation in these activities.
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Recommendation:
As per section 12.13.3.3 of the VSP Operations Manual, procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
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