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Item No.:
10
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Site:
Recreational Water Facilities-Superchlorination
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Violation:
Since the beginning of September, the free halogen residuals at the beginning and end of superchlorination were not recorded for the two whirlpool spas or the spa pool. Staff stated the forms had changed and there were no longer columns to record this information.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Records for Superchlorination, Backwash, and Draining
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Violation:
The logs for the two whirlpool spas and spa pool (thalasso) did not match the chart records for superchlorination, backwash, and draining for the months of October and November and the two records had conflicting information. For most dates, the backwashing was conducted between 2200 and 2210 or 2210 and 2220 and then drained from 2210 or 2220 to 2300. However, the superchlorination periods and draining times written on the chart records occurred during the backwashing and draining period above. in addition, the times for superchlorination written on the chart record were often less than one hour. A similar violation was written on the previous inspection. The ship was sailing outside of the U.S. during October and November, but it arrived at its first U.S. port on December 7th.
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Recommendation:
Ensure documentation for the various recreational water facility procedures and protocols are accurate and recorded correctly.
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Item No.:
44
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Site:
Recreational Water Facilities-Records
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Violation:
The logs for the two whirlpool spas and spa pool conflicted with the information recorded on the chart records for superchlorination, backwashing, and draining. Several of these logs were signed by a supervisor. In addition, staff had not been recording the free halogen residual at the beginning and end of superchlorination since the beginning of September. Staff stated that the forms had changed and there were no longer columns to record this information.
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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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Item No.:
03
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Site:
Potable Water-Production in the Amazon River
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Violation:
The vessel produced water while sailing in the Amazon river on November 25, 26, 27, 28, 29, and 30 and December 1 and 2. The first U.S. port following this cruise was on December 7.
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Recommendation:
Operate a reverse osmosis unit, distillation plant, or other process that supplies water to the vessel's potable water system only while the vessel is making way, and do not operate in polluted areas, harbors, or at anchor.
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Item No.:
10
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Site:
Recreational Water Facilities-Bather Loads
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Violation:
There was no documentation on board for the bather loads for the two whirlpool spas, the spa pool, or the swimming pool.
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Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow.
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Item No.:
33
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Site:
Other-Spa
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Violation:
At the tea station, there was no coving where the cabinet met the deck and there were gaps on either side of the cabinet where it met the bulkhead pillars. In addition, the painting directly behind the station was not easily cleanable. Tea, water, and condiments (sugar) were at this station as well as an under cabinet refrigerator with bottled beverages.
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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). 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.:
36
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Site:
Other-Spa
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Violation:
At the tea station, the light intensity was less than 220 lux. Tea, water, and condiments (sugar) were at this station as well as an under cabinet refrigerator with bottled beverages.
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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:
Pantry-8 Forward
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Violation:
The light intensity on the left side and behind the ice machine was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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.:
34
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Site:
Bar-Grand
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Violation:
The espresso machine had a leak on the underneath side. Staff stated a spare part had been ordered and was expected to arrive the day of the inspection.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
22
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Site:
Pantry-Waves
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Violation:
The undercounter warewash machine had been out of order since the morning of the inspection. A work order had already been submitted.
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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.:
31
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Site:
Bar-Waves
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Violation:
A container of disinfecting wipes were stored in an undercounter cabinet on the back bar next to toothpicks, drink parasols, and napkins. The container was immediately removed.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
28
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Site:
Bar-Waves
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|
Violation:
A container of disinfecting wipes were stored in an undercounter cabinet on the back bar next to toothpicks, drink parasols, and napkins. The container was immediately removed.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
16
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Site:
Bar-Waves
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|
Violation:
A container of lemon sour mix was in the front counter ice well but was not on time control. The lemon sour mix was prepared from a powder mixed with water and one of the ingredients was egg whites. There was no documentation on board from the manufacturer of the powder that the lemon sour mix was not potentially hazardous when reconstituted with water.
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|
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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (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. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
A crew member (buffet waitress) had an onset of AGE symptoms on November 24 at 0600 but the AGE surveillance log indicated that she did not report to the medical center until 0900. The crew member's medical records indicated that she reported to the medical center at 0800. The 72-hour questionnaire completed by the crew member indicated that she ate at the crew mess at 0645 on the day of illness onset. Her time record indicated that she worked from 0657 to 0749.
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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.:
02
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|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
The log for the cruise dated November 19 to December 11 indicated that a crew member reported to the medical center at 0900, but the medical records indicated that she reported at 0800. In addition, the crew position column was not completed for this log.
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Recommendation:
Ensure the AGE surveillance log is accurate.
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Item No.:
02
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|
Site:
Medical-AGE Close Contacts
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|
Violation:
A crew member who reported on November 24 with AGE symptoms had one close contact, but there was no notation in the records she had no additional close contacts.
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|
Recommendation:
Document if the crew case has no additional close contacts.
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Item No.:
26
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|
Site:
Buffet-Waves Grill Buffet
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|
Violation:
A bowl has some food soil that was stored on counter for passenger self-service.
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|
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.
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Item No.:
44
|
|
Site:
Buffet-Waves Grill Buffet
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|
Violation:
The buffet counter was added in 2014, and staff reported sometimes passengers use this as self-service counter. No handwashing station for passengers was available, which is a requirement for ships that underwent renovation after the 2011 Construction Guidelines was implemented. During the inspection at lunch time, a passenger was observed using this counter as a self-service buffet. A similar finding was written on the 10/31/2014 inspection report. On previous inspections, inspectors had been told that the counter was not used for self-service.
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|
Recommendation:
Install a handwash station for passengers.
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Item No.:
19
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|
Site:
Buffet-Terrace Cafe
|
|
Violation:
Salad bowls were stored not covered or protected on the front service counter and in a place between the two sneeze shields. Passengers could stand less than 1 meter (3 feet) from these unprotected plates.
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|
Recommendation:
Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
29
|
|
Site:
Galley-Terrace Cafe
|
|
Violation:
The temperature of the handwashing station in the galley was less than 100F.
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|
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-Terrace Cafe Dishwash
|
|
Violation:
The temperature of the handwashing station on the clean side of the conveyor dishwasher was less than 100F.
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|
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.:
22
|
|
Site:
Galley-Terrace Cafe Dishwash
|
|
Violation:
A plastic container was on the deck below the wash compartment of the conveyor and was full of water. Staff were using this container to collect the water as there was active dripping below the wash compartment.
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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
|
|
Site:
Galley-Terrace Cafe Dishwash
|
|
Violation:
The wash tank temperature gauge on the conveyor dishwash machine was inaccurate by at least 10F.
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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.:
29
|
|
Site:
Galley-Dishwash
|
|
Violation:
The temperature of the handwashing sink was less than 100F adjacent to the clean area of the dishwasher.
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|
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-Soup Station
|
|
Violation:
The temperature of the handwashing sink was over 120F adjacent to the soup station.
|
|
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.:
18
|
|
Site:
Galley-Cold Galley
|
|
Violation:
Smoked salmon was stored above ready-to-eat and cooked food items in undercounter refrigerator 4-03.
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|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
20
|
|
Site:
Galley-Cold Galley
|
|
Violation:
A slotted fastener was observed in the ice thickness probe of the ice machine.
|
|
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.:
18
|
|
Site:
Galley-Butcher
|
|
Violation:
Raw chicken breasts were stored above ground beef patties in undercounter refrigerator 4-15.
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|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
39
|
|
Site:
Provisions-Deck 3 Outside Meat Walk-in Refrigerator
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|
Violation:
At least five live fruit flies were observed by the plastic containers used to store vegetables and fruits.
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|
Recommendation:
Effectively control the presence of insects 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
|
|
Site:
Provisions-Deck 3 Vegetable Preparation
|
|
Violation:
One live fruit fly was observed by the potato peeler.
|
|
Recommendation:
Effectively control the presence of insects 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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|
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Item No.:
33
|
|
Site:
Provisions-Deck 2 Dry Store
|
|
Violation:
An accumulation of dust and debris was noted on the deck under 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.
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|
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Item No.:
29
|
|
Site:
Galley-Crew Mess
|
|
Violation:
The temperature of the handwashing station was over 120F adjacent to the conveyor dishwasher.
|
|
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.:
39
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
Two live fruit flies were observed in the undercounter technical compartment of the espresso machine.
|
|
Recommendation:
Effectively control the presence of insects 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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|
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Item No.:
29
|
|
Site:
Galley-Deck 5 Pantry
|
|
Violation:
The temperatures of the two handwashing stations were over 120F.
|
|
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.:
35
|
|
Site:
Galley-Polo/Toscano
|
|
Violation:
A large accumulation of gray water was on the deck beside and under the conveyor dishwasher.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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|
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Item No.:
34
|
|
Site:
Galley-Polo/Toscano
|
|
Violation:
The drain pipe of the handwashing station was too short and caused water not to be directed to the drain.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
29
|
|
Site:
Galley-Waves Grill
|
|
Violation:
The temperature of the handwashing station on the front counter of the grill was over 120F even though the faucet handle was adjustable.
|
|
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.:
18
|
|
Site:
Galley-Waves Grill
|
|
Violation:
The upright freezer in the inside pantry had a stainless steel pan of raw duck, not in its original packaging, stored over a bag of french fries and hotdogs.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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|
|
Item No.:
13
|
|
Site:
Food Service General-Handwashing Sinks
|
|
Violation:
Multiple handwashing sinks had temperatures below 100F or above 120F and these sinks were located in operational areas. None of these sinks were reported by the food workers that were working in these areas.
|
|
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.
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