|
|
|
Item No.:
08
|
|
Site:
Potable Water-Inspection Results
|
|
Violation:
No inspection results were documented for the non-testable backflow prevention devices. Only the inspection check date was documented. Staff explained if no issues were observed, no notes were recorded.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Tank Maintenance
|
|
Violation:
Potable water tanks 7BS, 7AS, and 7AP were painted in August/September 2016. Records stated the tanks were sanitized using 'VSP Method 2', however the chlorine values were not documented.
|
|
Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
Document the free halogen residual level.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Hyperchlorination Records
|
|
Violation:
A review of the whirlpool spa records from 1 July to 8 August did not indicate that the whirlpools were properly hyperchlorinated to at least 10 ppm chlorine for at least one hour. The records showed the closing times and the facility's chlorine values at that time. After one recorded hour, 10 ppm chlorine was documented. No hyperchlorination records were documented for 23 and 24 July. After 8 August, a few records were missing information, such as the stop hyperchlorination values.
|
|
Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Garden Cafe Omlette Station
|
|
Violation:
Containers of potentially hazardous foods for the omelet station were placed on the counter beside the omelet station and they did not have individual 4-hour discard labels attached.
|
|
Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Garden Cafe Omlette Station
|
|
Violation:
Some of the food containers used for the omelet station were not adequately protected because of a gap between the sneeze shields.
|
|
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).
|
|
|
Item No.:
19
|
|
Site:
Buffet-Garden Cafe Bread Station
|
|
Violation:
The bread was inadequately protected on the self-service line.
|
|
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).
|
|
|
Item No.:
22
|
|
Site:
Buffet-Garden Cafe
|
|
Violation:
The bucket of sanitizing solution was soiled.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Garden Cafe Potwash
|
|
Violation:
The sanitizing temperature gauge of the 3-compartment sink was inaccurate by 10F.
|
|
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.
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Cagenys/Bistro
|
|
Violation:
The sanitizing temperature gauge of the 3-compartment potwash sink was inaccurate by 10F.
|
|
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.
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-7 Seas Dishwash
|
|
Violation:
The glasswasher was not working during the inspection, and a team was repairing it.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The sanitizing temperature gauge of the 3-compartment potwash sink was inaccurate by 9F.
|
|
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.
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
|
|
|
Item No.:
23
|
|
Site:
Galley-Garden Cafe Starboard Conveyor Dishwasher
|
|
Violation:
The wash tank temperature was 145F, and the minimum required temperature for the wash tank was 151F as stated on the data plate.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
|
|
|
Item No.:
24
|
|
Site:
Galley-Garden Cafe Port Conveyor Dishwasher
|
|
Violation:
The final rinse temperature was insufficient and the temperature ranged from 144-157F at the utensil surface. The final rinse temperature was evaluated used a thermocouple thermometer and 180F thermolabel on the upper final rinse arm.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Bar-Topsiders
|
|
Violation:
A buildup of brown debris was found in the right beer tap.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Potwash
|
|
Violation:
A previously cleaned whisk was soiled with food debris.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Great Outdoors Ice Machine
|
|
Violation:
The interior surface of the outside panel of the ice machine had some black debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dry Store
|
|
Violation:
The deck was soiled with debris and dust beneath the deck stands.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Oven
|
|
Violation:
A gap was along the junction of the deck and ovens and coving was absent.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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).
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 1 China Locker
|
|
Violation:
The deck was heavily soiled with dust and debris under the shelving units.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-7 Seas & 4 Seasons
|
|
Violation:
Above each waiter station were large deckhead ventilation slots that exposed the plenum. This was written on the last two inspections. Staff stated this would be corrected during the 2018 dry dock.
|
|
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.
|
|
|
Item No.:
35
|
|
Site:
Pantry-Topsiders
|
|
Violation:
Standing water had accumulated on the deck.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Mooring Lines
|
|
Violation:
Some of the rat guards did not protect pests from entering the ship. The wooden U-shaped guards were not fully closed around the lines. At least one guard had blown off from the wind.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|
|
Item No.:
42
|
|
Site:
Children Area-
|
|
Violation:
Some of the floor mats were ripped, creating a difficult to clean surface.
|
|
Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
|
|
|
Item No.:
44
|
|
Site:
Recreational Water Facilities-Hyperchlorination Records
|
|
Violation:
Whirlpool spa records from 1 July to 8 August did not indicate that the whirlpools were properly hyperchlorinated to at least 10 ppm chlorine for at least one hour. The records showed the closing times and the facility's chlorine values at that time. After one recorded hour, 10 ppm chlorine was documented. Staff stated the records were reviewed.
|
|
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.
|
|