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Item No.:
08
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Site:
Galley-Market Cafe
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Violation:
The backflow preventer on the hot water and steam supply to the three compartment sink had failed and was constantly leaking.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
09
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Site:
Recreational Water Facilities-Paddle Pool
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Violation:
The chlorine analyzer was out of calibration reading 2.93 ppm-4.34 ppm from the return line. Test kit readings measured 5.35 ppm and 5.45 ppm from the sample return line. Direct pool measurements were 5.60 ppm, 4.78 ppm, 6.14 ppm, and HIGH (above 6.00 ppm) with different test kits and from different parts of the pool. The small recreational net suspended approximately 3 feet above the water did not adequately communicate a restricted pool area or closed pool. An additional net was acquired and the pool and immediately and appropriately netted as off limits to users.
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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.:
10
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Site:
Recreational Water Facilities-Paddle Pool Machinery Room
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Violation:
The chlorine analyzer in the pool machinery room measured chlorine levels significantly different from the levels measured at the pool. The analyzer was reading 2.93-4.34 ppm from the return line. Water measured from the return line with different test kits and was 5.35 and 5.45 ppm. The chlorine residual was measured at 5.60 ppm, 4.78 ppm, 6.14 ppm, and HIGH (above 6.00 ppm) with different test kits and from different parts of the pool.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
10
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Site:
Recreational Water Facilities-Japan Pools
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Violation:
The 'Hot Tub' sign between the Japan Pools did not adequately and uniquely identify the hot and cold pools implying an incorrect bather load. The sign stated a bather load of 2 which included both pools not just the 'Hot Tub'.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
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Item No.:
16
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Site:
Buffet-Crew Mess
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Violation:
The thermometer on the in use milk dispenser in the beverage line on temperature control indicated 52F. The actual temperature of the milk was measured as 52F. The milk was removed from service.
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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.:
19
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Site:
Dining Room-
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Violation:
Six pitchers of water were uncovered and unprotected at a waiter station directly adjacent to passengers seated in this area.
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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:
Buffet-Show Galley
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Violation:
The green cutting board behind the service line had stains and deep gouges making the surface difficult to clean,
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.:
20
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Site:
Galley-Pizza
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Violation:
A fastener was missing on the bottom pizza oven compartment just inside the door creating a difficult to clean hole in the cooking area.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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-Under Counter Refrigerator
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Violation:
The under counter refrigerators #5, #6, and #7 had gaskets that were in disrepair and condensation was forming around the gasket.
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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-Show Galley
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Violation:
The combination oven in this area had a failing gasket that caused a constant water leak on the deck.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
26
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Site:
Galley-Bakery
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Violation:
A black oily food debris was caked around the top of the shaft on this floor mixer.
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Recommendation:
Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
26
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Site:
Room Service-Drink Station
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Violation:
The recirculation water tray below the cuber in the ice machine contained a black particulate.
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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.:
28
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Site:
Other-Locker Butler Store 10-6-044
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Violation:
Six espresso machines and four warming cabinets were stored directly on the deck.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
32
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Site:
Room Service-
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Violation:
Approximately 10 sandwiches that contained mold were discarded on an open 55 gallon trashcan and left in a preparation area not in operation.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids. Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Pantry-Deck 10 Aft Butler Pantry
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Violation:
Water was pooled on the deck from a previous cleaning.
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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.:
33
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Site:
Preparation Room-Cold Pantry
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Violation:
The bulkhead under the refrigerator had a buildup of rusty substance that seemed to be dripping from the technical space behind the left unit. The decking and grout in front of this unit was also noticeably stained and dirty.
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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.:
33
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Site:
Preparation Room-Deckhead
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Violation:
The vents in the deckhead above both ends the dough sheeter had fasteners that were not secure creating a 25 mm gap around the vent.
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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:
Buffet-Show Galley
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Violation:
The bain marie to the left of the front serving counter had a constant leak that was splashing and puddling on the deck behind the drain leaving a large pool of rusty brown water in the technical space.
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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. Ensure water does not pool on the deck.
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Item No.:
33
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Site:
Buffet-Show Galley
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Violation:
The combination oven in this area had a failing gasket that caused a constant water leak on the deck.
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Recommendation:
Ensure water does not pool on the deck.
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Item No.:
33
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Site:
Room Service-
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Violation:
The vents in the deckhead above the thawing refrigerators #1 and #2 had fasteners that were not secure creating a 25 mm gap around the vent.
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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:
Preparation Room-
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Violation:
A red safety blanket bag attached to the bulkhead was soiled with dirt and food debris was leaning against the clean dish drying area.
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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:
Buffet-Show Galley
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Violation:
The bain marie to the left of the front serving counter had a constant leak that was splashing and puddling on the deck behind the drain leaving a large pool of rusty brown water in the technical space.
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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-Market Cafe
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Violation:
Dirty water from cleaning pooled on the deck between the combination ovens.
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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.:
37
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Site:
Galley-Market Cafe
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Violation:
Condensate was forming above the landing area of the port side conveyor type dishwash machine that required constant wiping by a crew member. No plates and utensils were impacted.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Preparation Room-Buffet
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Violation:
Condensation collected on the deckhead above combination oven GD11 and dripped and puddled on the deck.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
40
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Site:
Integrated Pest Management-
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Violation:
No training was documented for the Linen Keeper and the Bar Store Manager who were inspecting and accepting provisions onboard.
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Recommendation:
Ensure the IPM Plan includes provisions for logs for active monitoring of pest sightings in operational areas of the vessel. Ensure the IPM plan includes provisions for training of crew members in charge of log completion. Record the time of the active monitoring inspections in the log.
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Item No.:
42
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Site:
Children Area-Vomit Incident
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Violation:
On 8 October after a vomit incident, the public vomit log stated correct procedures were followed to include receiving verification from medical to allow the child back into the play area as required by the exclusion policy posted at the entrance of the area. The medical staff had no knowledge or written record of this child.
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Recommendation:
Do not allow children with infectious illness in the child activity center without written permission from the vessel?s medical staff.
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Item No.:
44
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Site:
Children Area-Vomit Incident
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Violation:
After a public vomiting incident on 8 October the child activity supervisor did not follow up on proper procedures and verification for known sick children returning to the play area.
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Recommendation:
Ensure the supervisor or person in charge of the child activity center operations on the vessel demonstrates to VSP ? during inspections and on request ? knowledge of child activity operations, is able to demonstrate this knowledge by compliance with Section 10 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 10 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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