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Item No.:
06
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Site:
Potable Water-Static Mixer
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Violation:
The sample point was less than 15 feet from the chlorine injection point on the production line. A static mixer was installed before the chlorine injection point but no documentation was available from the manufacturer to evaluate this installation.
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Recommendation:
Ensure that the mixer is installed per the manufacturer's recommendation. Ensure to have all manufacturers' literature for installation, operation, and maintenance.
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Item No.:
08
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Site:
Other-Distillate Water Line Striping
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Violation:
The distillate production water line was striped blue/green/blue indicating potable water before the chlorine injection point.
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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.:
09
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Site:
Recreational Water Facilities-Halogen Residuals
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Violation:
The ship was maintaining several recreational water facilities with halogen levels above the required limits. Specifically, the main pools 4 and 5 were operated as spa pools, maintaining chlorine levels of 3.0 to 10.0 ppm. A record review of the chlorine levels showed values consistently above 5.0 ppm. When tested, the chlorine value of pool #4 was 9.68 ppm and the temperature was at 84F. The pools had several spray features on the beach level and several water jets spraying into the pools. In addition, the three slides were maintained and operated as spa pools. A record review of the chlorine levels showed values consistently above 5.0 ppm. The children's pool was also maintained and operated as a spa pool. A record review of the chlorine levels showed values consistently above 5.0 ppm. The chlorine concentration was 5.55 ppm when tested by the inspector.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (2) children's pools, between1.0 and 5.0 mg/L (ppm); (3) wading pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); (5) baby-only water facilities, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine; and (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine.
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Item No.:
09
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Site:
Recreational Water Facilities-Whirlpool #8
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Violation:
The pH levels of whirlpool #8 were measured at 6.64 and 6.77 by the inspector and at 6.50 by the crew member. The whirlpool was open during the inspection and was immediately closed.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
10
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Site:
Recreational Water Facilities-Hair and Lint Strainer and Housing Disinfection
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Violation:
The disinfection log for the hair and lint strainers and housings did not list a disinfection concentration or contact time.
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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-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
From the current voyage ending 11 January thru the five previous voyages, there were six crew members with documented acute gastroenteritis (AGE) symptoms who reported to the medical center late. On 19 January, an assistant cook experienced an onset of AGE symptoms at 3:00 pm, ate lunch in the crew mess at 5:00 pm, and reported to the medical center at 6:00 pm. His work history was not complete for review. On 29 December, a youth coordinator experienced an onset of AGE symptoms at 8:00 am and reported to the medical center at 4:30 pm. On 31 December, an acrobat experienced an onset of AGE symptoms at 5:00 am and reported to the medical facility at 3:20 pm. On 29 December, a galley utility experienced an onset of AGE symptoms at 11:00 am, ate lunch in the crew mess at 11:00 am and reported to the medical center at 5:00 pm. On 24 December, an entertainer experienced an onset of AGE symptoms at 6:00 am, ate breakfast in the crew mess, ate lunch in the Garden Caf passenger buffet, worked from 9:00 pm to 11:00 pm, and reported to the medical center at 11:20 pm. On December 19, a nail technician experienced an onset of AGE symptoms at 7:00 am, ate breakfast and lunch in the crew mess, worked from 11:30 am to 1:15 pm, ate dinner in the Garden Caf passenger buffet, and reported to the medical center at 10:15 pm that evening. All the above crew members other than those currently in isolation received re-training on AGE illness reporting.
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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.:
12
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Site:
Galley-Cagney's
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Violation:
The uniform shoes of a chef were heavily torn, bad condition, and disrepair.
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Recommendation:
Ensure uniform shoes are clean and in good repair.
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Item No.:
13
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Site:
Galley-H2O/Spice Grill
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Violation:
The food employee cooking burgers stated to the VSP inspector that he wanted to cook the fully cooked burgers to a minimum internal temperature of 148F instead of 155F as required.
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Recommendation:
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; (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats.
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Item No.:
16
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Site:
Bar-Waves Bar
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Violation:
A refrigerated open container of ice cream mix had no 7-day discard label.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food is discarded if not consumed within 7 calendar days from the date of preparation or opening.
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Item No.:
19
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Site:
Buffet-Garden Caf - Aft/Starboard Line
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Violation:
A large bowl of bread was partially outside the protection of the counter-mounted sneeze guard. This was corrected.
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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.
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Item No.:
19
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Site:
Buffet-Great Outdoors - Starboard Line
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Violation:
Two serving utensils were outside the protection of the counter-mounted sneeze guard. This was corrected.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
19
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Site:
Buffet-Garden Caf - Port and Starboard Lines
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Violation:
The bread toast stations had no side protection for sneeze guards. The bread was within 1 meter of consumers at both sides of each station and only the centers were protected with sneeze guards.
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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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Item No.:
19
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Site:
Buffet-Garden Caf - Aft/Port Lines
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Violation:
A bowl of French toast had no serving utensil.
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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.:
20
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Site:
Galley-Teppanyaki
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Violation:
In the food splash zone, the side panel light fixture of the counter-mounted combination oven had 4 slotted fasteners. This was corrected.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
20
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Site:
Galley-Moderno
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Violation:
In the food splash zone, the side panel light fixture of the bottom combination oven had 4 slotted fasteners. This was corrected.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
20
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Site:
Galley-Cagney's
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Violation:
In the food splash zone, the top panel of the counter-mounted microwave oven had 2 slotted fasteners. This was corrected.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
20
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Site:
Preparation Room-Meat Preparation
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Violation:
Inside reach-in thawing refrigerator #1, several raw strip loin pieces were thawing. Although the food probe connected with this thawing refrigerator was giving an accurate temperature for the strip loin where it was inserted, several temperatures taken of other pieces in the unit confirmed deep internal temperatures of 33-35F, while those taken very close to but still below the meat surface were at temperatures of 44-46 F on average. Staff stated that the unit was supposed to alarm when the probe registered 39F at the near surface probe thermometer to indicate removal to a holding refrigerator or changing the settings on the existing thawing unit to refrigeration to keep the meats cold. At the time of inspection, the probe indicated 39 F and no alarm was sounding.
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Recommendation:
Recommend a strict review of both the temperature and time settings on this thawing refrigerator, and a close check of temperatures near the food surface to ensure it does not exceed 41F. If a higher temperature is measured some action should be taken to move those foods to refrigeration mode.
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Item No.:
21
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Site:
Galley-Le Cirque
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Violation:
The braided metal water line after the bulkhead-mounted water filter to the coffee machine was rough and difficult to clean.
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Recommendation:
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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Item No.:
27
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Site:
Other-Engine Control Room Office
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Violation:
The countertop under the espresso machine was heavily soiled with coffee debris.
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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-Cold Pantry
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Violation:
Just inside the entry door to the walk-in refrigerator #1375, there was a continuous water leak from a deckhead fire sprinkler to the deck below.
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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-Bakery
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Violation:
There was water dripping from two ends of a deckhead access hatch just inside the entry door to the walk-in refrigerator #0421. The water was pooling on top of two pans set on the top shelf of two trolleys filled with food. No food was impacted, but the trolleys were moved and the leak repaired immediately during the inspection.
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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-O'Sheean's
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Violation:
The large bulkhead-mounted clock had the front glass broken into several pieces, making it difficult to clean.
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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:
Galley-Garden Caf / Italian
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Violation:
The deckhead-mounted smoke detector next to the bulkhead-mounted microwave oven was heavily soiled with grease. The smoke detector was cleaned on the spot.
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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.:
44
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Site:
Recreational Water Facilities-Halogen Residuals
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Violation:
The ship was maintaining several recreational water facilities with halogen levels above the required limits. Specifically, the main pools 4 and 5 were operated as spa pools, maintaining chlorine levels of 3.0 to 10.0 ppm. A record review of the chlorine levels showed values consistently above 5.0 ppm. When tested, the chlorine value of pool #4 was 9.68 ppm and the temperature was at 84F. The pools had several spray features on the beach level and several water jets spraying into the pools. In addition, the three slides were maintained and operated as spa pools. A record review of the chlorine levels showed values consistently above 5.0 ppm. The children's pool was also maintained and operated as a spa pool. A record review of the chlorine levels showed values consistently above 5.0 ppm. The chlorine concentration was 5.55 ppm when tested by the inspector.
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP-during inspections and on request - knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 of the VSP 2011 Operations Manual or by responding correctly to the inspector's questions as they relate to the specific operation, and properly trains employees to comply with Section 6 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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