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Item No.:
08
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Site:
Pantry-Ice Machine
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Violation:
No backflow prevention device was installed on the potable line before the water filter.
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Recommendation:
Install a continuous pressure backflow prevention device.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
On the list of backflow prevention devices: (1) there was no plumbing system component or actual backflow prevention device installed for the showers in the medical center, and the inspection of the area revealed that they were hose-bib vacuum breakers installed on the shower hoses; (2) a Watts 9D was listed as being located in B/S Main Engine but the plumbing system component was not documented, and upon inspection of the area it was found that the device was installed on the potable water line that ultimately supplies a sink; (3) a Watts 009 was listed for deck 7 photo gallery, and staff confirmed that the device was removed when the area changed some time ago; (4) a Combraco device was listed as being located on deck 4 by cabin 4510 and the plumbing system component was not described.
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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.:
08
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Site:
Potable Water-Engine Room
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Violation:
There was no air gap under the reduced pressure assembly relief vent of evaporator #2. A large funnel was located around the vent. In addition, there was no air gap between the cleaning tank filling line and to the funnel below in compartment 14 starboard/forward.
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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.:
10
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Site:
Recreational Water Facilities-T-Rex Pool and Splash Pools
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Violation:
The shepherd's hook was not long enough to reach the center of the deepest portion of the pool from the side plus two feet.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
10
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Site:
Recreational Water Facilities-T-Rex Pool and Splash Pools
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Violation:
The calculated turnover rate for the combined system was 2 hours and not the required 30 minutes for a children's pool.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. 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; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
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Item No.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
The review of the AGE logs revealed that there was a restaurant steward who experienced AGE symptoms with an onset on 2 June at 0200 and reported to the medical center on 3 June at 1115. The food employee worked her full shift on 2 June. The employee received a disciplinary action.
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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. When nonfood 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 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
14
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Site:
Galley-Cagney's
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Violation:
A food employee making waffles was wearing a string bracelet.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
16
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Site:
Dining Room-Aqua
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Violation:
The special Fourth of July menu had the consumer advisory for eating raw or undercook foods but did not have an asterisk next to a sirloin entree and a burger entree. Both items could be 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 raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
19
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Site:
Provisions-Poultry Freezer
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Violation:
A box containing two frozen turkey breasts were stored under a light fixture that had a icicle formed on the cover. The top of the box had a thick layer of ice on the outside. When the box was opened both turkeys were frozen together by a large piece of ice in the middle. No active drip was observed but both turkeys were discarded.
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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:
Preparation Room-Mechanical Potato Peeler
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Violation:
Nine slotted fasteners were present in the interior of the mechanical potato peeler.
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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.:
21
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Site:
Galley-Aqua Galley Flat/Groove Grills
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Violation:
The underside panel of the grill that had the tracks for the drip tray was loose and created a seam in the front of the unit where a significant amount of grease and food debris was accumulated.
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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.:
21
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Site:
Galley-Crew Flat/Grooved Grill
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Violation:
The underside panel of the grill that had the tracks for the drip tray was loose and created a seam in the front of the unit where a significant amount of grease and food debris was accumulated.
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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.:
21
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Site:
Buffet-Staff Mess Soda Machine
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Violation:
The soda machine next to the buffet line was not installed at least six inches above the deck.
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Recommendation:
Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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Item No.:
22
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Site:
Galley-Warewashing
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Violation:
The rack-type glass wash machine on the port side was out of order since 25 December 2013. Staff stated they were waiting for spare parts and provided documentation showing the expected arrival date was 25 July 2014.
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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.:
23
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Site:
Galley-Mechanical Pot Wash
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Violation:
The water temperature for the wash cycle was between 136F-141F when measured in three separated cycles. The machine was in active use during the inspection.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
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Site:
Galley-Mechanical Pot Wash
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Violation:
The water temperature for the final rinse was measured at 157F, 150F, and 156F for three separate cycles. A maximum temperature thermolabel that was placed on a clean pan and placed into the machine did not change color to indicate the surface temperature reached 160F. The machine was in active use during the inspection.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Port Ice Machine
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Violation:
The interior side of the white deflector panel was soiled with some black residue.
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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-Crew Flat/Grooved Grill
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Violation:
The underside of the grills were the drip tray is held in place was soiled with a significant amount of grease. The underside panel of the grill that had the tracks for the drip tray was loose and created a seam in the front of the unit where a significant amount of grease and food debris was accumulated.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Aqua Beverage Station
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Violation:
The drain under the counter-mounted coffee machine was soiled with a significant accumulation of coffee grounds.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Aqua Galley Flat/Groove Grills
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Violation:
The underside of the grills were the drip tray is held in place was soiled with a significant amount of grease. The underside panel of the grill that had the tracks for the drip tray was loose and created a seam in the front of the unit where a significant amount of grease and food debris was accumulated.
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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:
Galley-Venetian Beverage Cold Room
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Violation:
A horizontal profile strip on the lower part of the bulkhead to the right of the beverage cold room was loose and not flush against the bulkhead.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Blue Lagoon
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Violation:
Water sprayed up from a deck tile at the entrance to galley when stepped on.
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Recommendation:
Ensure water does not spray up from the deck tiles.
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Item No.:
33
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Site:
Buffet-Staff Mess Soda Machine
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Violation:
The deck under the soda machine was heavily soiled with dust and debris. A large area of what appeared to be soda residue from a previous spill was present.
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Recommendation:
Ensure the deck under the soda machine is maintained clean.
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Item No.:
33
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Site:
Food Service General-Garden Cafe
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Violation:
The air exhaust vents above the food buffet lines were heavily soiled with a significant amount of dust. In several areas the vent cover was missing exposing the interior space of the ventilation system that was also heavily soiled with a significant amount of dust. This item was noted on the previous VSP inspection report.
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Recommendation:
Ensure dust is not allowed to accumulate in the air exhaust vents.
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Item No.:
36
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Site:
Room Service-Dry Storage Locker
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Violation:
The lighting intensity in front of the dry storage locker next to the entrance was less than 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
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Site:
Buffet-Garden Cafe Bain Maries
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Violation:
During the breakfast service steam from the bain maries was condensing on the underside of a large metal panel that was being used as a hot serving top above the bain marie. This condensate was dripping from the underside of the metal serving top and onto the preparation counter where the bain marie was located. A similar violation was noted on the previous VSP inspection report.
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Recommendation:
Ensure steam from the bain maries is not allowed to condensate and drip onto the counter.
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Item No.:
37
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Site:
Galley-Warewashing
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Violation:
Condensation was accumulating on the deckhead above and the bulkhead adjacent to the clean landing of the flight-type dishwash machine. Water was observed dripping onto the dishwash machine but no plates were impacted.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
38
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Site:
Galley-Blue Lagoon
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Violation:
The cleaning locker in the potwash area between the clean pot storage and dry storage cabinet was not labeled 'CLEANING MATERIALS ONLY' or other similar wording.
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
42
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Site:
Children Area-Diaper Changing Toilet Room
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Violation:
The diaper changing table was soiled with a yellow/brown residue. Staff instructed the crew members to clean it immediately. Also, there was no sign posted in the toilet room advising the providers to wash their hands and the children's hands after assisting children with using the toilet. In addition, a previously cleaned toy kitchen was soiled with debris in many areas.
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Recommendation:
Clean and disinfect diaper changing, handwashing facilities, and toilet rooms daily and when soiled during use. 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 toys used in the child-activity center are maintained in a clean condition.
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