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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The AGE log did not include several non-reportable passengers or crew who were dispensed antidiarrheal medication during various voyages.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff.
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Item No.:
06
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Site:
Medical-Potable Water Samples
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Violation:
During March and April 2012, there were less than 4 water samples collected in an appropriate location each month around the ship. Most of the water samples collected during these months were only from potable water tanks.
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Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result.
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Item No.:
08
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Site:
Potable Water-Whirlpool #5
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Violation:
The air gap to the fill line for the compensation tank for whirlpool #5 was blocked with masking tape and white plastic. According to the staff, the plastic and tape were put on the end of the fill line as a precaution from painting being done directly above the air gap over one week ago. The masking tape and plastic were removed from the air gap.
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Recommendation:
Ensure that backflow prevention assemblies do not have drains covered or otherwise blocked, so that a person may visually inspect the assembly to ensure it is function correctly.
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Item No.:
08
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Site:
Potable Water-Whirlpool Pool Room
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Violation:
There was a S8 backflow prevention device on a hose used to clean the RWF filters, but there was a valve at the end of the hose. The valve was removed during the inspection.
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Recommendation:
Ensure backflow prevention assemblies are installed and maintained as needed. Ensure that the correct type of backflow prevention assembly is rated for continuous pressure if a hose with a valve or nozzle is used at the end.
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Item No.:
08
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Site:
Potable Water-Whirlpool Pool Room
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Violation:
The potable water line to the sink was not striped blue every 15 feet
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Whirlpool Pool Room
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Violation:
There was a hose bib on the faucet of a sink used both for handwashing and for connecting a hose to clean the RWF filters, but there was no backflow prevention device on the hose bib.
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Recommendation:
Attach an appropriate backflow prevention assembly on the hose bib. If a hose with a nozzle/valve is attached, ensure the backflow prevention assembly is rated for continuous pressure.
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Item No.:
08
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Site:
Potable Water-Hoses
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Violation:
There was a hole in the fourth potable water hose from the entrance used for bunkering near the base of the filling line and water was leaking out of the hose and into a bucket below. Also, the labeling of 'potable water only' on the end of the first two potable water hoses used for bunkering from the entrance closest to the filling line was faded and hard to read.
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Recommendation:
Label potable water hoses with the words "POTABLE WATER ONLY" in letters at least 13 millimeters (0.5 inch) high at each connecting end. Construct all hoses, fittings, and water filters used in the bunkering of potable water of safe, easily cleanable materials approved for potable water use and maintain them in good repair.
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Item No.:
08
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Site:
Potable Water-Striping
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Violation:
Permeate and distillate lines for the reverse osmosis and the evaporators were not striped blue/gray/blue to the chlorine injection system.
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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). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment
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Violation:
It was unknown if the suction fittings for the 5 whirlpool spas met the antientrapment requirements. Each whirlpool spa had 4 suction fittings that were greater than 3 feet apart.
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Recommendation:
For each whirlpool spa, determine which suction lines are connected to one another, then take a measurement between each of the connected covers. If the distance between the covers is greater than 3-feet a secondary antientrapment system such as a Suction Vacuum Release System (SVRS) or Automatic Pump Shutoff (APS) is not needed, but if the distance between the covers that are connected in the drain is less than 3-feet, then a secondary system, as listed above, is necessary. For RWFs with suction fittings and multiple drains (2 or more drains per pump with drains greater than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/anti-entanglement drain cover. For RWFs with suction fittings and a single un-blockable drain (per ASME A112.19.8-2007), provide an ASME A112.19.8 compliant antientrapment/anti=entanglement drain cover and a safety vacuum release system or automatic pump shut-off system. For RWFs with suction fittings and a single blockable drain or multiple drains (less than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/anti=entanglement drain cover and a safety vacuum release system or automatic pump shut-off system.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates and Bather Loads
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Violation:
The turnover rates and bather loads were calculated using the pump capacities and not the installed flow meters.
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Recommendation:
Bather loads and turnover rates must be determined by actual flow rate measurements. Pump efficiency curves can vary as the pump ages.
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Item No.:
13
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Site:
Galley-Deck 5 - Hot
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Violation:
When asked, the cook in charge of the uncooked diced carrots, onions and garlic stated that he did not see any problems with the packaged salt and chicken stock being inside the hotel pan, because he intended to immediately use all of the ingredients. The chef instructed the cook to discard the items, immediately, but the cook hesitated and took all the items back to the tilt braising pan, where it appeared he intended to use the items. The chef again instructed the cook to discard all the items, at which point the cook discarded the diced carrots, onions and garlic in the waste bin at the pot wash.
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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, and the food-safety guidelines in this manual.
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Item No.:
15
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Site:
Bar-Breakers Bar
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Violation:
A live fruit fly was observed floating inside a partially filled bottle of Nassau Royale liquor at the back bar bottle storage counter.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
16
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Site:
Children Area-Time Control Plans
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Violation:
Potentially hazardous foods such as cheese and pepperoni pizza and BLT sandwiches were served on time control as a late night snack to both the small children's area and the teen's area, but there were not time control plans in these areas.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
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Site:
Preparation Room-Deck 3 - Butcher
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Violation:
A fly trap was located above the knife locker, which was located immediately above the preparation counter.
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Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
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Item No.:
19
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Site:
Preparation Room-Deck 4 - Bakery/Pastry
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Violation:
A live drain fly was on a pan of cheese cake inside refrigerator No. 1. The cheese cake was discarded.
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Recommendation:
Do not store foods: Under other sources of contamination.
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Item No.:
19
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Site:
Galley-Deck 5 - Hot
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Violation:
A container of salt and a small box of chicken base stored in direct contact with a hotel pan of raw, diced carrots, onions and garlic. The pan was stored on the ledge of the tilting kettles.
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Recommendation:
Do not store packages or containers in direct contact with unpackaged foods.
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Item No.:
20
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Site:
Preparation Room-Deck 3 - Vegetable
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Violation:
Corrosion covered the round dicing blades of the vegetable processor. In addition, the left side of the vegetable processor was corroding.
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Recommendation:
Replace the dicing blade.
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Item No.:
20
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Site:
Preparation Room-Deck 4 - Bakery
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Violation:
A rubber gasket on the mixer shaft was deteriorating and had exposed cloth-type threads.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Replace the gasket.
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Item No.:
20
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Site:
Galley-Deck 11 - Great Outdoor (Open Galley)
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Violation:
Corrosion covered two of the three cast-iron grills.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Preparation Room-Deck 4 - Bakery/Pastry
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Violation:
The right door of the undercounter refrigerator below the center island, neutral counter was bent.
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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.:
21
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Site:
Galley-Deck 5 - Hot
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Violation:
The gasket along the bottom of the combination oven was compromised, which allowed steam to escape.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (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.:
27
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Site:
Galley-Deck 11 - Garden Cafe - Hot
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Violation:
Grease and food residue soiled the wire handles of the side-by-side portable waffle irons.
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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.:
28
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Site:
Provisions-Deck 2 - Champaign Storage
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Violation:
Water from the deckhead seam dripped onto boxes of new, unused plastic drink containers. Water had dripped on to the boxes long enough such that the boxes were saturated to the point they would fall apartment when gently touched or moved.
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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.:
33
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Site:
Provisions-Deck 2 - White Wine & Beer Storage
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Violation:
Mold soiled some deckhead seams.
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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:
Buffet-Deck 11 - Great Outdoor
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Violation:
Deck material used below the soiled drop-off/waiter station on both the port and starboard sides was unfinished and not easily cleanable. In addition, space adjacent to waiter stations was not coved.
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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. Do not use carpet in these areas. 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).
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Item No.:
33
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Site:
Buffet-Deck 2 - Champaign Storage
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Violation:
Water dripped from the deckhead, along a deckhead seam. In addition, some mold was accumulating along the deckhead seam.
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Recommendation:
Determine the source of the water and mitigate.
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Item No.:
36
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Site:
Galley-Deck 11 - Garden Cafe - Hot
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Violation:
Light intensity on the neutral work counter adjacent to the temperature fridge number 7 and deep fat fryer was less than 220-lux.
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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:
Preparation Room-Deck 4 - Bakery/Pastry
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Violation:
Light behind the stacked ovens 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.:
36
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Site:
Buffet-Deck 4 - Officer Mess Pantry
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Violation:
Light 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.:
36
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Site:
Food Service General-Ice Pantries
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Violation:
Lighting in housekeeping ice pantries behind and around deck-mounted ice machines 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.:
36
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Site:
Bar-Coffee Bar
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Violation:
The artificial light level on the right side of the back bar espresso machine was below the minimum 110 lux. The light level on the left side of the WMF coffee machine was also below the minimum 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.:
39
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Site:
Pantry-Breakers Bar Pantry
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Violation:
A live filth fly was observed in a seam between deckhead panels at the dishwash area of the pantry.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests 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
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Site:
Provisions-Deck 2 - White Wine & Beer Storage
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Violation:
A live drain fly was on a pan of cheese cake inside refrigerator No. 1.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests 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
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Site:
Preparation Room-Deck 4 - Bakery/Pastry - Potwash
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Violation:
Two live drain flies were on the bulkhead above the clean storage racks in the pot wash area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests 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.:
41
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Site:
Housekeeping-Male Spa Changing Room
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Violation:
There were 2 exits after the handwashing station in the men's changing room that did not have a sign posted to advise users to use a hand towel, paper towel, or tissue to open the door. The exits were not hands free.
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Recommendation:
Equip passenger and crew public toilet facilities so persons exiting the toilet room are not required to touch the door handle with bare hands. Where toilet stalls include handwashing facilities, ensure the bare-hands-free contact begins in the toilet stall. Ensure that toilet facilities with multiple exits, such as spa dressing rooms, have bare-hands-free contact at each exit.
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Item No.:
43
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Site:
Ventilation-Shower Head Disinfection
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Violation:
The CT value used to disinfect shower heads was less than 600.
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes (10 ppm * 60 = 600 CT), or an equivalent CT value.
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