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Item No.:
07
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Site:
Potable Water-Pipe Maintenance
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Violation:
On 20 March, maintenance was conducted on a portion of the distribution system. According to the written records, this pipe was disinfected with 200 ppm chlorine and flushed with potable water for 5 minutes. There was no contact time documented for the chlorine solution.
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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.:
08
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Site:
Potable Water-Sauna Steam Generator
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Violation:
There was no air gap below the backflow prevention device. It could not be determined if the device was leaking.
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Recommendation:
Ensure backflow prevention devices and air gaps are accessible for inspection, service, and maintenance.
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Item No.:
08
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Site:
Potable Water-Sauna (Fire Door 7.2.6)
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Violation:
The hot and cold main water lines for the sauna were not striped to indicate potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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.:
08
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Site:
Galley-King's Court
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Violation:
The backflow prevention device for the water supply line for combination steamer ovens #1 and #3 had water leaking from the intermediate air relief vent holes, indicating a possible failure.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Pastry Preparation
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Violation:
The chilled water lines to the ice cream machines were not uniquely identified as nonpotable.
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Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
09
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Site:
Recreational Water Facilities-Water Tunnel
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Violation:
On 23 April, according to the chart, the water tunnel was chlorinated at less than 2 ppm between 07:00 - 15:00. There was no alarm installed to indicate low chlorine. Staff stated installation of the alarm was in progress.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm).
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal/Vomit Accident
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Violation:
Written documents indicated that on 27 March, the deck 12 pool had a fecal accident. It was not documented if this was a loose or formed stool accident. Staff stated this was a vomit accident. The pool was sanitized with 50 ppm chlorine for 4 hours, as per the posted instructions. These instructions indicated this contact value for all fecal and vomit accidents.
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Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.8 is available for review during inspections. Ensure a written or electronic record is made of all accidents involving fecal material or vomit. Ensure the record includes the name of the RWF, date and time of the accident, type of accident, response steps taken, and free residual halogen level and contact time reached during disinfection. For a fecal accident, ensure the record also includes whether the fecal material was formed or loose.
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Item No.:
10
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Site:
Recreational Water Facilities-Sample Lines and Analyzers
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Violation:
The two whirlpools each on decks 8, 12, and 13 did not have separate analyzers, sample points, and chart recorders. Within the last 2 week prior to the inspection, progress had been made to install these missing components.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Shock Bromination
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Violation:
For numerous days, the free residual bromine was increased to at least 10 ppm, but the circulation time varied between 1 minute and 2 hours, with the estimated average being 45 minutes. Some of the written documents stated 'no shocking', but times were written in the appropriate column.
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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-Water Tunnel
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Violation:
On 23 April, according to the chart, the water tunnel was chlorinated at less than 2 ppm between 07:00 - 15:00. There was no alarm installed to indicate low chlorine. Staff stated installation of the alarm was in progress.
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Recommendation:
Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
11
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Site:
Medical-Reporting
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Violation:
During the 26 April - 3 May voyage, a galley worker had a 12.5-hour lapse in reporting an onset of gastrointestinal illness symptoms which included 2 episodes of diarrhea and 1 episode of vomiting. Time sheets indicated that this crew member did not work during this time period.
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Recommendation:
Ensure crew members report to the medical center immediately upon the first symptom of acute gastroenteritis.
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Item No.:
16
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Site:
Pantry-Sir Samuel Bar
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Violation:
According to the time control plan, sandwiches were on time control, but kept in the temperature control refrigerator located inside the pantry. The refrigerator was not labeled as being on time control nor was the refrigerator listed on the time control plan. The refrigerator also operated on temperature control for other PHF items.
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Recommendation:
Determine whether the refrigerator is on time or temperature control. If on time control, label it accordingly and update the plan to reflect the procedure of the sandwiches
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Item No.:
16
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Site:
Galley-Bulk Milk Refrigerators
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Violation:
According to staff, the milk in the bulk milk refrigerators at both beverage stations were being kept on time control, however, the refrigerators were not labeled as being on time control nor did the posted time control plan reflect this. Also, there were 3-day discard labels on the milk bag inside the unit. Temperatures of the milk were measured at 38F
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Recommendation:
Determine whether the milk in both bulk milk refrigerators is on time or temperature control. If on time control, label them accordingly. Update the time control plan to reflect this procedure.
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Item No.:
16
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Site:
Galley-Time Control Plan
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Violation:
The posted time control plan for this area did not include set-up times for breakfast, lunch, and dinner service during embarkation days, rather the plan indicated only the start and end of service. These services, with the additional one hour set times, did not exceed four hours.
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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.
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Item No.:
20
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Site:
Bar-Sir Samuel Bar
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Violation:
There were 3 slotted fasteners at the coffee/water juncture to the espresso machine.
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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.:
22
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Site:
Galley-Warewash
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Violation:
Water from the rinse compartment was spraying into the final sanitizing rinse compartment disrupting the spray pattern.
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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.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
The temperature gauge for the final rinse nozzle/manifold for the in-use flight-type warewash machine was out of calibration. The digital display indicated 225F, but the manual reading of the compartment measured 162F. No steam was observed.
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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-Queen's Grill
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|
Violation:
The glasswash temperature gauge was not accurate. The installed gauge read 170F while the tank temperature measured with the inspector's thermocouple measured the wash solution at 157F.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (2) 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-Queen's Grill
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Violation:
The potwash's lower final rinse manifold was loose and was lodged under the wash arm manifold which prevented it from turning to provide the proper spray pattern.
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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 that meets the standards of the design and construction of these guidelines.
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Item No.:
22
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Site:
Galley-Starboard Warewash
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Violation:
Large black waiter serving trays were being loaded too close together in the flight-type dishwasher obstructing sprays from each of the cycles. Some of the serving trays ended up in contact with each other after passing through the machine.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
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Site:
Galley-King's Court
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Violation:
The automatic potwash temperature gauge was not accurate. The installed gauge read a constant 178F while the tank temperature measured with the inspector's thermocouple measured the wash solution at 154F.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
26
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|
Site:
Galley-Todd English
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|
Violation:
The ice maker's left and right unit water baths were heavily soiled with black sediment.
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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:
Pantry-Deck 4 Pantry 2
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|
Violation:
The ice maker's left unit water bath was soiled with black sediment. Mold was in the ice maker's plastic parts particularly around recesses and at rough silicone edges.
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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:
Pantry-Deck 5 Pantry 1
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|
Violation:
Mold was in the left ice maker's recessed areas and around the hinged front panel wiring.
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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:
Room Service-
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Violation:
Food soil was found on the underside of the back plate near the blade where the sliced food exits the slicer. The slicer had been previously cleaned and sanitized.
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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-La Piazza
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|
Violation:
The ice maker's left unit water bath was heavily soiled with black sediment.
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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-Starboard Ice Station
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|
Violation:
There was a build-up of tiny black granules in both water return baths of the most left deck mounted ice machine.
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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-Starboard Beverage Station
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|
Violation:
There was dried chocolate residue of more than a day's accumulation on the underside lip of the hot chocolate dispenser.
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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:
Galley-Port Hot Galley
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|
Violation:
The black technical covers and fan guards on the front of the deck mounted salamander were soiled with a greasy build-up and dust.
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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.:
27
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|
Site:
Room Service-
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Violation:
The grease pan brackets were soiled with old grease on both the previously cleaned grooved and flat grills.
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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.:
27
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|
Site:
Buffet-Lotus
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|
Violation:
The ice cream machine's drip tray chute was soiled with dust and old food residue.
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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
|
|
Site:
Buffet-Carvery
|
|
Violation:
Wet glasses and cups were in the central beverage station area. The cups were inverted on a solid tray that would not allow them to air dry.
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|
Recommendation:
Store clean utensils in a self-draining position that allows air drying.
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Item No.:
33
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Site:
Galley-Center Hot Galley
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|
Violation:
There was missing deck grout or broken deck tiles in several areas in front of the flat and grooved grills.
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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
|
|
Site:
Galley-Production
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Violation:
There was missing and recessed deck grout along scupper lines and deck drains throughout the soup and sauce stations.
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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
|
|
Site:
Preparation Room-
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Violation:
Soft silicone was used to close seams at the proofer/deck juncture and also at the oven/deck junctures.
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Recommendation:
Provide coving that is hard, durable, easily cleanable, and of sufficient thickness to withstand normal wear. 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:
Preparation Room-
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Violation:
Several of the deck tiles and deck grout in front of the ovens were broken or missing.
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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
|
|
Site:
Galley-Potwash
|
|
Violation:
There was missing or recessed deck grout and broken deck tiles throughout this area.
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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
|
|
Site:
Galley-Port Beverage Station
|
|
Violation:
The deck drains for both counter-mounted coffee machines had a large build-up of brown coffee residue of more than a day's accumulation. These drains were cleaned during the inspection.
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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
|
|
Site:
Galley-Pastry Preparation
|
|
Violation:
The chilled water lines to both the ice cream machines were draped on the deck.
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|
Recommendation:
Remove the chilled water lines from the deck to allow for easy cleaning.
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Item No.:
34
|
|
Site:
Galley-King's Court
|
|
Violation:
The combination steamer oven #1 spray hose had a loose fitting that was constantly leaking water.
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|
Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
36
|
|
Site:
Buffet-La Piazza
|
|
Violation:
The counter lighting under the shelf between the bain marie and the cold well 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 and consumer self-service areas.
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Item No.:
36
|
|
Site:
Dining Room-Upper Level Forward Pantries
|
|
Violation:
The light intensity at the handwash stations in both the port and starboard stations could not be raised to 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
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
Light intensity at the handwash station nearest the buffet could not be raised to 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
|
|
Site:
Food Service General-Lighting
|
|
Violation:
There was less than 110 lux of light behind and around the following equipment: the salamander unit in the main galley; combination ovens and ice cream machines in the pastry preparation; behind beverage serving equipment in both the crew and staff mess.
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|
Recommendation:
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.:
37
|
|
Site:
Galley-Soup Station
|
|
Violation:
A soup cooking in an uncovered tilting braising pan was brought to a boil which allowed for steam to escape and condense on the deckhead above. The lid to the cooker was open and left unattended. No food was impacted by dripping condensate.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
42
|
|
Site:
Children Area-Large Toy Cleaning
|
|
Violation:
Dust and debris were in the recessed areas and crevices of the previously cleaned plastic play stove. An accumulation of soil was in the recessed area of a plastic cooking pan.
|
|
Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
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Item No.:
44
|
|
Site:
Recreational Water Facilities-Shock Bromination
|
|
Violation:
For numerous days, the free residual bromine was increased to at least 10 ppm, but the circulation time varied between 1 minute and 2 hours, with the estimated average being 45 minutes. Some of the written documents stated 'no shocking', but times were written in the appropriate column.
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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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