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Item No.:
02
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Site:
Medical-Immediate Contacts
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Violation:
Only the cabin mate of a casino dealer was documented as the immediate contact. It was not documented if this crew member had or did not have additional contacts.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews. If the symptomatic crew member has no cabin mate or other immediate contact, this must be documented.
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Item No.:
07
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Site:
Potable Water-Distribution System Maintenance
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Violation:
Since the previous inspection, seven work orders were completed on the potable water distribution system for the installation of new pipes, flanges, and a flow meter. The records indicated that these areas were disinfected with 200 ppm chlorine for 3 hours.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
09
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Site:
Recreational Water Facilities-Forward Pool
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Violation:
On 7 April, the chart record indicated that the pH was 8.0 from 13:00 to 19:00 while the pool was in recirculation mode.
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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.:
09
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Site:
Recreational Water Facilities-Aft Serenity Whirlpool
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Violation:
The crew member's test kit measured the pH as 6.86 and 6.80 and the inspector's test kit measured 'lo' on three tests, indicating the pH was below 6.5 inside the whirlpool. The analyzer read a pH level of 7.39. A crew member tested the sample point of the analyzer and measured a pH level of 6.7. The whirlpool was open during the inspection and closed after the finding.
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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.:
12
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Site:
Galley-Dishwash
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Violation:
Two of the three employees working in the prewash and soiled sides of the dishwash area were sweating heavily.
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Recommendation:
Ensure galley employees do not sweat excessively while working on potwash and dishwash operations.
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Item No.:
12
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Site:
Galley-Aft Hot Line
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Violation:
The food employees cooking in the grill station were sweating heavily while preparing foods. The foods did not seem impacted.
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Recommendation:
Ensure food employees do not sweat excessively while preparing or handling foods.
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Item No.:
19
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Site:
Provisions-Gift Shop Liquor Store
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Violation:
The bottom panels of the boxes of liquor bottles adjacent to the pooled water coming from the evaporative condenser drip pan were soaking wet. This liquor store was not clean, impacting the food products. Staff started a thorough cleaning of the area after the finding.
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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.:
19
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Site:
Galley-Aft Hot Line
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Violation:
Pans of food were in the pooled water of the food preparation counter next to the bain marie.
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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.:
21
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Site:
Pantry-Aft Pool
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Violation:
The spring of the prewash spray hose was heavily corroded.
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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.:
21
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Site:
Provisions-Gift Shop Liquor Store
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Violation:
Absorbent and difficult to clean ropes and nets were around the boxes of liquor bottles.
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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.:
21
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Site:
Provisions-Potato Room
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Violation:
The left potato peeler had two fasteners behind the lower abrasive piece that were heavily corroded. This was corrected.
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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.:
22
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Site:
Preparation Room-
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Violation:
The undercounter warewasher was out of order since 29 April. Staff was awaiting spare parts.
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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:
Preparation Room-Poultry/Fish
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Violation:
The undercounter warewasher was out of order since 28 July. Staff was awaiting spare parts.
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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:
Pantry-Main Pool
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Violation:
The hood-type warewasher was out of order since the morning of the day 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:
Galley-Potwash
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Violation:
The hood-type warewasher was out of order since 12 July. Staff showed a work order and stated that they were waiting for spare parts.
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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.:
25
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Site:
Bar-Lobby
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Violation:
A wet wiping cloth was draped on the rim of the sanitation bucket on the front bar counter. This was corrected.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-Pantry
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Violation:
The previously cleaned food slicer had a build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade.
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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.:
26
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Site:
Galley-Aft Hot Line
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Violation:
The spout of the drinking fountain was soiled with dark and pink residues.
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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.:
26
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Site:
Galley-Garde Manger
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Violation:
The previously cleaned food slicer had a build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade.
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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:
Provisions-Gift Shop Liquor Store
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Violation:
The pallets holding liquor boxes were heavily soiled with dust, wet and dry spills, and 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:
Provisions-Gift Shop Liquor Store
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Violation:
The deck under the pallets and the horizontal bulkhead flat surface were heavily soiled with dust, dried liquid spills, cardboard pieces, glass pieces, and debris. Some areas were also heavily wet. In addition, the fan cover and fan blades of the evaporative condenser were heavily soiled with dust.
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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.:
34
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Site:
Galley-Potwash
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Violation:
A plumbing fixture of the bucket filling station was continuously dripping on the deck where it was pooling.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Aft Hot Line
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Violation:
Water was continuously dripping and pooling on the food preparation counter from the faucet next to the bain marie.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Potwash
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Violation:
Water from the bucket filling station above was pooled on the deck.
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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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Item No.:
35
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Site:
Provisions-Gift Shop Liquor Store
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Violation:
The surfaces under and adjacent to the evaporative condenser drip pan were heavily wet with pooled water from the drip pan. The bottom panels of the boxes of liquor bottles adjacent to the pooled water were soaking wet.
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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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Item No.:
36
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Site:
Dining Room-Atlantic and Pacific
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Violation:
The light intensity could not be raised to 220 lux at many of the waiter stations throughout both dining rooms. This was written on the previous inspection report. Improvements were noted and staff stated that they expect to correct the issue soon.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
The ventilation did not seem sufficient at the prewash and soiled sides of the dishwash area. Two of the three employees working in the area were sweating heavily.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
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Site:
Galley-Aft Hot Line
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Violation:
During breakfast service, the ventilation at the grill station did not seem sufficient. The temperature of the area was very high making the cooks sweat.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
40
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Site:
Integrated Pest Management-Mooring Lines
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Violation:
The rat guards were not effective in preventing pests from entering the ship. Many openings were below and above the lines as well as where two lines came together.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
42
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Site:
Children Area-Toilet Room
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Violation:
No signs were posted advising users to wash their hands after each diaper change as well as advising providers to wash the children's hands after using the toilet.
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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.
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Item No.:
42
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Site:
Children Area-Toilet Room
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Violation:
On the diaper changing table, the fasteners below the table and inside the table at the hinge were corroded.
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Recommendation:
Include in each diaper changing station: (1) A changing table that is nonabsorbent, nontoxic, smooth, durable, easily cleanable, and designed for diaper changing.
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