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Item No.:
02
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Site:
Medical-
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Violation:
On 18 May, an Assistant Team Waiter experienced acute gastroenteritis symptoms. It was not noted if the crew member did or did not have cabin mates or immediate contacts.
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Recommendation:
4.4.1.2.1 Clarification
If the symptomatic crew member has no cabin mate or other immediate contact, this must be documented.
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Item No.:
08
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Site:
Potable Water-
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Violation:
The production water line from the mineralizer to the chlorine and pH injection points was not striped blue/grey/blue. Staff stated this water line was installed during the recent dry dock.
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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, including potable water supply lines in technical lockers.
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Item No.:
08
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Site:
Potable Water-
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Violation:
During the recent dry dock, some new food venues were installed. Staff stated a visual inspection of the food equipment and necessary backflow prevention devices had been completed, but the list of devices had not been updated.
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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.:
10
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Site:
Recreational Water Facilities-Serenity
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Violation:
Procedures for the weekly cleaning, rinsing, and disinfecting of the hair and lint strainers and housings stated 100 ppm chlorine for 10 minutes. However, records only indicated the strainers were cleaned, rinsed, and disinfected, and did not include their housings. Staff stated the housings were also included in the weekly procedures.
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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.:
10
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Site:
Recreational Water Facilities-Midship Port and Starboard Whirlpools
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Violation:
Two whirlpools were installed during the recent dry dock. It was unclear if the drain covers met the requirements in the VSP Operations Manual. During the inspection the whirlpools were filled with water and no spare covers or certificates were available.
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Recommendation:
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); (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both); (7) manufacturer?s name or trademark; and (8) model designation. Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter.
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Item No.:
14
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Site:
Galley-Hot Line
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Violation:
A crew member with a pronounced mustache was grilling chicken without a beard restraint. The mustache broke the corners of the crew member's mouth.
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Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Item No.:
16
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Site:
Buffet-Mongolian Line
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Violation:
Individual loose working containers of omelet ingredients at the omelet preparation counters were not labeled with a discard time. This was corrected before the inspector left the area.
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Recommendation:
Containers of potentially hazardous food 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. - 2011 Operations Manual Clarifications
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
A person was observed sticking his entire hand into a bin of sliced bread out for crew self-service. The handle to the serving utensil was inside the bin and in contact with the bread. It was later confirmed that this person was a contractor working on-board. The bread was discarded.
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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.
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
20
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Site:
Food Service General-Housekeeping Pantries - Ice Machines
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Violation:
Slotted fasteners were found in the food splash area in front of the cuber panel.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. 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:
Buffet-Cast Iron Serving Skillets
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Violation:
Multiple and different types of cast iron skillets were being used for hot food serving containers throughout all lido stations. The skillets were not being used during the cooking process nor were they heated to a temperature of 165F for 15 seconds prior to being placed out for service. According to staff, the skillets were brought on board 2 weeks prior.
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Recommendation:
Ensure cast iron is not used for utensils or food contact surfaces of equipment. Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
22
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Site:
Galley-Flight-Type Dishwash
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Violation:
The second from the left nozzle on the top final rinse spray arm was clogged and not producing spray when examined. The machine was in-use at the time of the inspection.
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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:
Other-Room Service - Dishwash
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Violation:
The final rinse temperature gauge to the in-use flight-type dishwash machine was not working correctly. The final rinse temperature was measured above 160F while the gauge read 124F.
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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-Potwash
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Violation:
The final rinse spray to the in-use flight-type potwash machine had very low pressure when examined by the inspector. This was later corrected by the crew before the inspector left the area. The crew stated that the final rinse spray arms and the rinse spray arms were reversed.
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Recommendation:
Ensure the flow pressure of the fresh hot water sanitizing rinse in a warewashing machine is not less than 34.5 kilopascals (5 pounds per square inch or 0.34 bars) or more than 207 kilopascals (30 pounds per square inch or 2.07 bars) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
Crew members were loading service trays too close together into the flight-type dishwash machine which prevented proper spray exposure from all cycles.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The data plate for the rack-type glasswash machine listed conveyor speed in racks/hour instead of a minimum transit time.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
28
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Site:
Galley-Buffet Pantry
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Violation:
Approximately, 15 previously cleaned and sanitized serving bowls were not stored inverted or covered. This was corrected.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
30
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Site:
Other-Cherry On Top
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Violation:
The crew handwash station was missing soap, signage, and a waste receptacle.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle. Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
33
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Site:
Other-Cherry On Top
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Violation:
Coving was not provided at the deck/candy display juncture.
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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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Item No.:
33
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Site:
Provisions-Transportation Corridor
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Violation:
Approximately, half of this corridor did not have a closed deckhead which exposed electrical cables, piping, and duct work. According to staff, additional electrical cable had to be installed which did not get completed during dry-dock.
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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.
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Item No.:
33
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Site:
Buffet-Mongolian Line
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Violation:
Heavy dust was on the sides of the deckhead slat panels located above the food service line and at the back preparation counter. The space between some of the deckhead panels were open to plenum space.
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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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Crew Break Room
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Violation:
The deck and bulkhead behind and underneath the metal storage shelving was soiled with old food residue and general debris.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Coffee Bar
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Violation:
The deckhead slat panels were soiled with an accumulation of dust above the espresso machine and bar counter. The space between the slat panels were open to the plenum space above.
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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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
36
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Site:
Buffet-Aft Middle Starboard Beverage Station
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Violation:
Light intensity on the beverage counter behind the ice/water dispenser could not be raised to 110 lux of light.
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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-Fish and Chips Beverage Station
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Violation:
Light intensity to the left of the ice/water machine could not be raised to 110 lux of light.
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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-Fwd Beverage Stations
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Violation:
Light intensity could not be raised to the required 110 lux of light along the side bulkhead areas to the coffee and juice machines. This was observed at the forward starboard and port beverage stations and was a repeat violation from the previous inspection.
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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-Crew Break Room
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Violation:
Light intensity along the left side of the food storage shelving could not reach 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 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:
Dining Room-Chic Dining Room - Deck 3
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Violation:
Light intensity could not be raised to 220 lux of light for cleaning at the four waiter stations located in the raised center dining area.
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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-Aft Port and Starboard Beverage Stations
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Violation:
The light intensity at the coffee machines could not be raised to 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 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:
Buffet-Aft Middle Port Beverage Station
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Violation:
Light intensity at the juice machine and behind the ice machine could not be raised to 220 and 110 lux of light respectfully.
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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. 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:
Bar-Red Frog Pub
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Violation:
Light intensity at the waiter station could not be raised to 220 lux for cleaning.
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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.:
39
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Site:
Galley-Blue Iguana Cantina
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Violation:
A live fly was observed in the in-use galley.
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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.:
39
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Site:
Buffet-Mongolian Line
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Violation:
A live fly was observed along the back worker side counter of this outlet.
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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-
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Violation:
Following the recent dry dock, Camp Carnival was temporarily relocated for a few weeks. The diaper changing station in the public toilet room was not equipped with the required signage. Also, the temperature at the handwash station reached 54C (130F).
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Recommendation:
Post signs in the diaper changing area advising handwashing after each diaper change. Post signs in children's toilet rooms advising the providers to wash their hands and the children's hands after assisting children with using the toilet. Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
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Item No.:
44
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Site:
Other-Cherry On Top
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Violation:
A dedicated passenger handwash station was not provided for the self-service candies. A handwash station was located for crew members, but was located behind the service counter and was not accessible for passenger use.
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Recommendation:
12.13.3.3 Areas Not Identified (44)
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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