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Item No.:
*
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Site:
Bar-Cabin Mini Bar Store Room
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Violation:
This room had been converted from a hotel store room. There was a handwashing station in this room intended for housekeeping staff, which was a requirement of the 2011 VSP Construction Guidelines. The handwashing sink was blocked by several stacked cases of canned soda and beer, as well as large paper bags of canned soda and beer. In addition, an empty paper box was in the handwashing sink and a step stool had been placed on top of the box.
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Recommendation:
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Item No.:
*
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Site:
Recreational Water Facilities-Waterfall Pool
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|
Violation:
A 1-inch scum line was noted around the pool sides on the tiles at the water line. Ship staff said they remove the scum line daily, but the turbulent water falling on the large number of people wash off their sun tan lotion and sun screen to create the scum before the day is half over. The scum was easily removed by scrapping to show that it had not been there long.
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Recommendation:
Recommend that pools and spas surfaces be maintained clean.
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Item No.:
*
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Site:
Recreational Water Facilities-Waterfall Pool
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|
Violation:
The coating material for the pool was cracking on the corners of the pillars supporting the waterfall which created difficult to clean surfaces. A warranty claim has been submitted to the shipyard on this issue, the ship staff reported.
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Recommendation:
Recommend that pools and spas surfaces be maintained in good repair to facilitate cleaning.
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Item No.:
08
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Site:
Potable Water-Deck 8 Fire Zone 2 Fan Room FD 08-02-003
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Violation:
The water line to the hose bibb was not striped blue or blue/green/blue. According to the staff in charge of the HVAC units, this water was potable. In addition, he stated that a similar water line and hose bibb was installed in all fan rooms.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
There were no backflow prevention devices installed on the shower hoses located on the spa tubs in 80 suites located on deck 14, 15, and 16. These shower hoses were long enough to fall below the flood level rim of the tubs.
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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: (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities.
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Item No.:
08
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Site:
Potable Water-Distillate and Permeate Water Lines
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Violation:
The potable water production line up to the chlorination injection point from the mineralizers was striped blue indicating potable water. Also, the permeate line from reverse osmosis #3 was not striped or painted in accordance with ISO 14726 standards (blue/gray/blue) up to the mineralizers.
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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).
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Item No.:
08
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Site:
Potable Water-Evaporators
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|
Violation:
The air gap to the relief vent of the reduced pressure assembly device installed for the high saline discharge at both the evaporators was not at least twice the diameter of the supply line and a minimum of 1 inch.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Pantry-Spiegeltent Bar
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|
Violation:
The vents on the backflow prevention devices on the two outside carbonators were continuously leaking. Water was pooled on the bottom of the cabinet below the devices.
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Recommendation:
Maintain backflow prevention devices in good repair. Inspect backflow prevention devices periodically and replace any failed units.
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Item No.:
13
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Site:
Galley-O'Sheehan's
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|
Violation:
A food worker on the hot line was observed cooking hamburgers and chicken. The cook did not use a thermometer before placing the cooked items on plates for the guests. When asked by the inspector, the cook stated the hamburgers were cooked to 160F. The inspector measured the temperature of the hamburger at 163F and the chicken at 180F. During the second batch of cooking, the cook was observed taking the temperature of a piece of chicken with a stem probe thermometer instead of a tip-sensitive thermometer. The probe was not inserted completely into the chicken in order to take an accurate reading. This individual did not have a tip-sensitive thermometer. The supervisor in charge of this area did not use their tip-sensitive thermometer to take food temperatures of the food cooked in this area and did not correct this cook when he was not taking food temperatures and not using the correct thermometer. The hamburgers cooked in this area were offered cooked to order on the menu.
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|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines.
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Item No.:
13
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Site:
Bar-Cabin Mini Bar Store Room
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|
Violation:
This room was not constructed for food and beverage storage and was being used to store canned soda and beer, bottled water, and boxes of packaged peanuts and gummy candies. In addition, many food and beverage items were stored directly on the deck, including three stacks of canned soda with 15 cases in each stack, four stacks of mixed canned soda and beer with 10 to 12 cases in each stack, four stacks of boxed peanuts with approximately five boxes in each stack, and a stack of crated bottled water that nearly reached the deckhead. Finally, there were three large paper bags filled with canned soda and beer stored directly on the deck and a large cardboard box labeled 'facial tissue' filled with packaged peanuts stored directly on the deck.
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|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines.
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Item No.:
16
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Site:
Galley-Cagney's
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|
Violation:
The small milk refrigerator for the coffee machine was labeled as on time control, but the time control plan did not reflect this. The time control plan was updated
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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).
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Item No.:
16
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Site:
Buffet-Uptown Bar and Grill
|
|
Violation:
The menu posted in front of the buffet line indicated cold smoked salmon, but the salmon was not identified with an asterisk and there was no consumer advisory on the sign.
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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.:
16
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|
Site:
Dining Room-O'Sheehan's Consumer Advisory
|
|
Violation:
There was a consumer advisory statement on the menu for the hamburgers cooked to order, but the advisory was printed so small that it was not readable.
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|
Recommendation:
Ensure the advisory is readable.
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Item No.:
16
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|
Site:
Galley-O'Sheehan's
|
|
Violation:
The discard times for the second, third, fourth, and fifth batches of food during the service periods on the time control plan were all more than four hours from the original set-up time for the first batch indicated at 11:00 a.m. on the time control plan. It was unknown from looking at the time control plan and talking to staff when each set-up time was for each batch. For example, the discard time was indicated at 6:30 p.m. for the second batch of food during the dinner service. Staff stated only one labeling system was used and the food was not kept on time control for more than four hours.
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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.
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Item No.:
16
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|
Site:
Buffet-Lido Garden Cafe Starboard Aft
|
|
Violation:
Hamburgers could be cooked to order, but the consumer advisory sign did not specifically mention hamburgers and did not state the burgers were cooked to order.
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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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|
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Item No.:
16
|
|
Site:
Galley-Haven
|
|
Violation:
There was a set-up time on the time control plan of 5:00 p.m. for the dinner service, but the discard time for the second dinner service was indicated at 11:00 p.m. According to the staff, the food was not on time control for more than 4 hours, but it was unknown what the set-up time was for the second dinner service.
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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.
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|
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Item No.:
16
|
|
Site:
Dining Room-Haven Consumer Advisory
|
|
Violation:
Sonoma duck breast was offered cooked to order, but the menu did not identify this food item with an asterisk. There was a consumer advisory statement on the menu.
|
|
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 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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|
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Item No.:
19
|
|
Site:
Buffet-Lido Garden Cafe Starboard Forward
|
|
Violation:
There was no serving utensil for the container of salami salad.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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|
|
Item No.:
19
|
|
Site:
Buffet-Lido Garden Cafe Starboard Aft
|
|
Violation:
The lower right sneeze shield for the dessert counter was not self-closing.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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|
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Item No.:
19
|
|
Site:
Buffet-Lido Garden Cafe Starboard Aft
|
|
Violation:
A passenger was observed getting an apple from the fruit station with the tongs, handling the apple with their hands, and then putting the apple back into the container. There was no food monitor for this area.
|
|
Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Ensure that if there is self service of scooped frozen dessert, service is out of shallow pans no deeper than 4 inches (100 millimeters) and no longer than 12 inches (300 millimeters).
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Item No.:
19
|
|
Site:
Provisions-Poultry Freezer
|
|
Violation:
A layer of ice was on the top of approximately, 20 boxes of frozen drink mixes that were being stored underneath the deckhead where frozen droplets had accumulated. The boxes of frozen drink mixes were moved.
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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
|
|
Site:
Provisions-Fish Freezer
|
|
Violation:
Three pallets of frozen seafood boxes were stored directly below the deckhead where a heavy amount of frozen water droplets had accumulated. The tops of several boxes on each of the three pallets had a significant layer of ice accumulation from what appeared to be dripping condensate from the deckhead above. No water was observed dripping at the time of the violation. The pallets were immediately moved to a different area of the freezer.
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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
|
|
Site:
Bar-Cabin Mini Bar Store Room FD 09-04-093
|
|
Violation:
Several cases of canned soda and beer, crates of bottled water, and boxes of packaged peanuts were stored directly on the deck. This included three stacks of canned soda with 15 cases in each stack, four stacks of mixed canned soda and beer with 10 to 12 cases in each stack, four stacks of boxed peanuts with approximately five boxes in each stack, and a stack of crated bottled water that nearly reached the deckhead. In addition, there were three large paper bags filled with canned soda and beer stored directly on the deck and a large cardboard box labeled 'facial tissue' filled with packaged peanuts stored directly on the deck.
|
|
Recommendation:
Do not store foods: (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas. 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
|
|
Site:
Galley-Haven
|
|
Violation:
There was a seam on the back plate of the slicer.
|
|
Recommendation:
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|
|
Item No.:
20
|
|
Site:
Galley-O'Sheehan's
|
|
Violation:
Not everyone cooking thin foods such as chicken and hamburgers had a tip-sensitive thermometer.
|
|
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
|
|
Site:
Bar-Cabin Mini Bar Store Room FD 09-04-093
|
|
Violation:
The shelving units in the room had holes, seams, and difficult to clean features and were made of galvanized steel.
|
|
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. Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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|
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Item No.:
24
|
|
Site:
Bar-Waves Starboard
|
|
Violation:
The bucket of chlorine sanitizing solution was less than 50 ppm.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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|
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Item No.:
26
|
|
Site:
Galley-Haven
|
|
Violation:
There was a small amount of food debris in the seam on the back plate of the slicer.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Galley-Warewashing Ice Machine
|
|
Violation:
There was a small amount of black residue on the inside of the cover over the ice cuber panel.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-Lido Garden Cafe Starboard Aft Waiter Stations
|
|
Violation:
The food contact surfaces of five forks stored on a clean counter across from the beverage station were not covered or protected. The food contact surfaces of a small container of forks and knives stored on a clean counter across from the ice cream station were not covered or protected.
|
|
Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
|
|
|
Item No.:
28
|
|
Site:
Provisions-Hotel Store Room - 367
|
|
Violation:
A pallet of previously cleaned and sanitized plastic hotel pans were stacked while still wet. Excessive water was pooling in the inverted handle areas of the pans. The pallet of hotel pans were sent to be re-cleaned and allowed to properly air dry.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Bar-Waves Starboard
|
|
Violation:
When the inspector washed their hands the clean glasses next to the sink became wet from the handwashing. There was no splash shield.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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|
|
Item No.:
29
|
|
Site:
Pantry-Waves Bar Port
|
|
Violation:
The bottom of the handwashing sink was covered with ice cubes.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
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Item No.:
29
|
|
Site:
Galley-Dishwash
|
|
Violation:
The water temperature at the handwash sink nearest the entrance was greater than 135F. The temperature could not be adjusted by the user.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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|
|
Item No.:
29
|
|
Site:
Galley-O'Sheehan's
|
|
Violation:
The water temperature at the handwashing sink near the hot line was approximately 76F. The was corrected during the inspection.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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|
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Item No.:
33
|
|
Site:
Buffet-Uptown Bar and Grill
|
|
Violation:
The was no coving along the entire counter/deck juncture on the passenger side of the buffet line or along the counter/deck juncture of the beverage station.
|
|
Recommendation:
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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|
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Item No.:
33
|
|
Site:
Buffet-Haven Wine Self-Service Station
|
|
Violation:
There was either no coving or soft sealant was used as coving at the counter/deck juncture.
|
|
Recommendation:
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). Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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|
|
Item No.:
33
|
|
Site:
Dining Room-Haven Waiter Stations
|
|
Violation:
Soft sealant was used as coving at the counter/deck junctures of the waiter stations.
|
|
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. Do not use carpet in these areas.
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|
|
Item No.:
33
|
|
Site:
Provisions-Ice Cream Freezer
|
|
Violation:
A heavy accumulation of frozen water droplets was on the deckhead near the condenser units.
|
|
Recommendation:
Ensure frozen water does not accumulate on the deckhead.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Poultry Freezer
|
|
Violation:
A heavy amount of frozen water droplets were on the deckhead near the bulkhead where the 2 evaporative condensers were located in the back freezer room. Ice accumulation was on the deck in several areas below the deckhead where the frozen ice droplets were located. No water dripping was observed.
|
|
Recommendation:
Ensure frozen water does not accumulate on the deckhead or deck.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Fish Freezer
|
|
Violation:
A heavy amount of frozen water droplets were on the deckhead near the bulkhead where the 2 evaporative condensers were located. Cardboard was placed on the decks below these areas to catch dripping water and several pieces of cardboard had a layer of frozen water accumulation. No water dripping was observed.
|
|
Recommendation:
Ensure frozen water does not accumulate on the deckhead or deck.
|
|
|
Item No.:
33
|
|
Site:
Bar-Cabin Mini Bar Store Room FD 09-04-093
|
|
Violation:
This room was used to store mini bar items such as packaged peanuts, gummy candies, bottled water, and canned beer and soda. The deckhead had exposed cables, piping, ventilation ducts, and air and water lines. There was also a hole in the bulkhead next to the entrance door. There was no coving at the deck/bulkhead juncture, and the deck under the shelving units was soiled with dust and other debris. Finally, several empty cardboard boxes were scattered on the deck, impeding cleaning.
|
|
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. Do not use carpet in these areas. Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable. 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.:
42
|
|
Site:
Children Area-Toilet Rooms
|
|
Violation:
There were no airtight waste receptacles in the two toilet rooms (girls and boys).
|
|
Recommendation:
Conveniently locate an airtight, washable waste receptacle to dispose of excrement, soiled sanitary wipes, and soiled gloves. Remove waste materials from the child activity center each day.
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|