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Item No.:
01
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Site:
Medical-4-Hour Report
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Violation:
The embarkation and disembarkation dates on the 4-hour report submitted prior to arrival in Miami, FL, on 2 January were listed as 29 January and 2 February. The correct voyage dates were 29 December to 2 January.
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Recommendation:
Ensure the AGE report contains the following: (3) date of embarkation; (5) date of disembarkation.
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Item No.:
05
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Site:
Potable Water-Distribution Far Point
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Violation:
The inspector's first two far point test results were 2.31 ppm and 2.18 ppm, and the crew member's test results were 2.01 ppm and 2.15 ppm. The far point analyzer was reading 1.61 ppm during these first two tests. The third test was taken when the analyzer was reading 1.46 ppm, and the inspector and crew member's result was 1.21 ppm and 1.74 ppm, respectively. The fourth and final test was taken when the analyzer was reading 1.56 ppm, and the inspector and crew member's result was 1.55 ppm and 1.83 ppm, respectively. The inspector's average result was 1.81 ppm; the crew member's average result was 1.83 ppm; and average analyzer reading was 1.56 ppm. The calibration of the crew member's test kit was verified and the analyzer was recalibrated to 1.85 ppm.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
07
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Site:
Potable Water-System Disinfection
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Violation:
Since 16 August 2017, the ship had conducted 14 planned super halogenation disinfection events on various sections of the potable water system (ranging from individual cabins to entire fire zones and decks). Three of these super halogenation events had a recorded chlorine concentration of 250 ppm with a contact time of 3 hours 12 minutes, 3 hours 20 minutes, and 3 hours 15 minutes; and the final three events used a concentration of 200 ppm for 1 hour.
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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-System Disinfection
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Violation:
Since 16 August 2017, 10 separate super halogenation events only recorded the final chlorine value of the system as less than 5 ppm before being placed into service.
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Recommendation:
Document the free halogen residual level.
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Item No.:
08
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Site:
Potable Water-Laundry Fill Line
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Violation:
The water line after the reduced pressure assembly on the laundry fill line was stripped blue/green/blue for potable water.
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Recommendation:
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-Deck 2 Incinerator/Pulper Room
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Violation:
The potable water line before the reduced pressure assembly supplying the grease separator units was not striped blue or blue/green/blue 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. 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. 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:
Recreational Water Facilities-Deck 12 Splash Pool Machinery Room
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Violation:
The potable water fill line before the reduced pressure assembly was not striped blue or blue/green/blue 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. 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Buffet-Garden Cafe Beverage Station #1
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Violation:
The vents of the backflow preventer in the technical space under the ice machine were excessively soiled and blocked. Crew immediately began cleaning the device.
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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-Great Outdoor Ice Machine
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Violation:
Crew were unable to present a backflow preventer or air gap for inspection. Crew stated there was only a solenoid.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (10) food service equipment.
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Item No.:
08
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Site:
Bar-Coffee Bar
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Violation:
The backflow preventer for the espresso machine was excessively soiled with a thick sludge protruding down below the vents. The backflow preventer for the potable water line for the soda multiflow was soiled with both a pink and dark debris. There was a black cap on the vent of the carbonator backflow preventer.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 12 Splash Pool Machinery Room
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Violation:
The splash pool had an original waterfall feature that staff stated has not been used in years. However, the pipes and pumps to the waterfall were still connected to the splash pool's recirculation system.
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Recommendation:
Disconnect the pipes to the waterfall so the splash pool is not classified as an interactive water facility.
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Item No.:
16
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Site:
Provisions-Milk and Egg Store
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Violation:
The temperatures of at least 10 eggs were measured from various locations within various boxes, including boxes on the top of the stack, the middle, and the far side of the stack. Only 2 eggs measured between 40-44F. At least 8 eggs measured 50-51F with a tip-sensitive thermometer. Crew also measured the temperature of the eggs and had similar temperatures. Crew reported the eggs had been provisioned that day, and had been between the refrigerated truck and the provisions room for possibly up to 45 minutes. Crew reported they measured the temperature of 2-3 eggs before loading them, and the eggs were in temperature. Thermometers in the walk-in cooler measured 44-48F. There were 50 boxes of 30 eggs. Crew voluntarily discarded all of the eggs.
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Recommendation:
Ensure receiving temperatures are as follows: (1) Refrigerated, potentially hazardous food is at a temperature of 5C (41F) or below when received, (2) If a temperature other than 5C (41F) for a potentially hazardous food is specified in law governing its distribution, such as laws governing milk, molluscan shellfish, and shell eggs, the food is received at the specified temperature, (3) potentially hazardous food that is cooked and received hot is at a temperature of 57C (135F) or above, (4) A food that is labeled frozen and shipped frozen by a food-processing plant is received frozen, (5) Upon receipt, potentially hazardous food is free of evidence of previous temperature abuse. Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
18
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Site:
Galley-Room Service Walk-In
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Violation:
A tray of cold smoked salmon sandwiches was stored over two trays of assorted sandwiches and a tray of prosciutto on black forest. This was immediately corrected
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
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Item No.:
19
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Site:
Galley-Elevator Corridor
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Violation:
A crew member was transporting multiple trays of food, such as sandwiches, on a trolley. One of the trays was not completely covered with plastic wrap, which exposed the sides of 1 tray of sandwiches. The crew member immediately returned to the galley for corrective action.
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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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Other-Engine Offices
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Violation:
Several cases of bottled water and soda cans were stored on the deck.
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Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-
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Violation:
The blast chiller was out-of-service since 11 January 2018.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
The sealant around the doors of both potato peelers were soiled and peeling. Crew reported the area the sealant was in was a food contact surface.
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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:
Food Service General-Ice Machines
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Violation:
The front panel of 2 ice machines in the Breakers Bar, 1 ice machine in the Palace Cellar, and 4 ice machines in Main Galley were constructed with a thin plastic on the interior surface that covered the insulation. The plastic had small rips which exposed the insulation behind. Some of the panels were ripped in the corners near the screws, which exposed more insulation. In addition, there were some dark sticky areas from the gaskets that were exposed on the white plastic. Crew reported most machines on board would have a similar design and likely a similar issue.
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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.:
20
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Site:
Provisions-Milk and Egg Store
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Violation:
The temperature of at least 10 eggs were measured from various locations within various boxes, including boxes on the top of the stack, the middle, and the far side of the stack. Only 2 eggs measured between 40-44F. At least 8 eggs measured 50-51F with a tip-sensitive thermometer. Crew also measured the temperature of the eggs and had similar temperatures. Crew reported the eggs had been provisioned that day, and had been between the refrigerated truck and the provisions room for possibly up to 45 minutes. Crew reported they measured the temperature of 2-3 eggs before loading them, and the eggs were in temperature. Thermometers in the walk-in cooler measured 44-48F. There were 50 boxes of 30 eggs. Crew voluntarily discarded all of the eggs.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
22
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Site:
Buffet-Crew Mess
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Violation:
There was an oily film in the sanitizing solution in the bucket. It was removed.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Pantry-Officer Mess
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Violation:
Two wash and two final rinse nozzles of the hood-type glass wash machine were soiled with debris. The area was in operation. Crew immediately began cleaning the machine.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Sundries Locker
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Violation:
Approximately 100 large soiled sheet pans were stored in this area. Staff stated these soiled sheet pans were stored in this locker and waiting to be taken down for cleaning.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Garden Cafe Potwash
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Violation:
The digital display of the potwash machine continuously measured 6-10F lower than the inspector's thermocouple during the wash cycle. Crew explained this was due to the sensor placement, but they would calibrate the machine.
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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.:
24
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Site:
Buffet-Great Outdoor
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Violation:
The chlorine solution in the sanitizing bucket measured less than 50 ppm. Crew immediately removed the bucket.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
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Site:
Buffet-Great Outdoor
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Violation:
A wiping cloth was stored draped over the outside of the sanitizing bucket and was not completely submerged in the solution.
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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:
Buffet-Great Outdoor
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Violation:
Two beer taps on the starboard side were excessively soiled with a thick, dark debris on the food contact surface inside the spout. The area was open and passengers were in the area. One beer tap was in operation and one was not in service. Crew immediately took the one beer tap out of service so that both could be cleaned.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Preparation Room-
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Violation:
The sealant around the doors of both potato peelers were soiled and peeling. Crew reported the area the sealant was in was a food contact surface.
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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:
Food Service General-Ice Machines
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Violation:
The front panel of 2 ice machines in the Breakers Bar, 1 ice machine in the Palace Cellar, and 4 ice machines in Main Galley were constructed with a thin plastic on the interior surface that covered the insulation. The plastic had small rips which exposed the insulation behind. Some of the panels were ripped in the corners near the screws, which exposed more insulation. In addition, there were some dark sticky areas from the gaskets that were exposed on the white plastic. Crew reported most machines on board would have a similar design and likely a similar issue.
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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-Hot Galley Soup Station
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Violation:
The previously cleaned deck-mounted stand mixer was soiled with debris on the food-contact surface above the rotating arm. It was not in-use during the inspection. Crew immediately began cleaning the area.
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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-Palace Cellar
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Violation:
The left beer tap was soiled with a thick, dark debris.
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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:
Galley-FSD 50304B
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Violation:
A linen trolley for the Palace was stored in this locker. The deckhead was made of a soft, difficult to clean material.
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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.
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Item No.:
28
|
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Site:
Housekeeping-Deck 7 & 6A Forward Steward Lockers
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|
Violation:
Five gray plastic containers with lids filled with clean drinking glasses and ice scoops were stored on top of housekeeping trolleys. These lockers were not properly constructed for food equipment storage since the bulkhead was made of a soft material that was not easily cleanable and the deckhead had exposed pipes and wiring. Also, the room was not coved around the deck/bulkhead juncture.
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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.:
29
|
|
Site:
Galley-Garden Cafe
|
|
Violation:
The temperature of the handwash station at the soiled end of the flight type dishwash machine was measured at 133F. The user could not adjust the temperature. Technical staff were contacted to correct the temperature.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Buffet-Officer Mess
|
|
Violation:
The water at the handwash station measured 128F. The temperature could not be adjusted by the user.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
|
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Site:
Bar-Cagney's
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|
Violation:
The water temperature of the handwash station next to the ice machine did not rise above 82F. The area was in operation and the sink ran for a prolonged time. Crew immediately fixed the issue.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
30
|
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Site:
Galley-Garden Cafe Crew Toilet
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Violation:
There was a hand dryer installed in the crew-only toilet that was used by galley staff. There were paper towels in addition to the hand dryer. Crew stated they would remove the hand dryer.
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Recommendation:
Remove the hand dryer. Ensure paper towels are the only method of hand drying in crew toilets for galley personnel.
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Item No.:
33
|
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Site:
Galley-Garden Cafe Mid-Port
|
|
Violation:
There was excessive standing water behind the bulkhead hatch below the automatic hood cleaning system panel. The water was a brown color, similar to the color of rust. Crew immediately began cleaning the 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.:
33
|
|
Site:
Housekeeping-Deck 7 & 6A Forward Steward Lockers
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|
Violation:
Five gray plastic containers with lids filled with clean drinking glasses and ice scoops were stored on top of housekeeping trolleys. These lockers were not properly constructed for food equipment storage since the bulkhead was made of a soft material that was not easily cleanable and the deckhead had exposed pipes and wiring. Also, the room was not coved around the deck/bulkhead juncture.
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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
|
|
Site:
Galley-FSD 50304B
|
|
Violation:
A linen trolley for the Palace was stored in this locker. The deckhead was made of a soft, difficult to clean material.
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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.
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Item No.:
33
|
|
Site:
Bar-Cagney's
|
|
Violation:
There was excessive standing water under the potwash machine and the sanitizing compartment of the 3-compartment sink. The source was unknown.
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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:
Provisions-Beer Store
|
|
Violation:
The small hatch on the left side was missing a deckhead strip, which exposed the insulation.
|
|
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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
35
|
|
Site:
Galley-Breakers Bar Pantry
|
|
Violation:
The drain line of the hood glasswash machine sprayed water on the deck when the machine was in operation.
|
|
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
|
|
Site:
Preparation Room-Deck 4
|
|
Violation:
The buffet preparation room and the corridor outside the room smelled excessively like cigarette smoke. Crew reported they had to install a closed smoking room for crew, and the ventilation system made the buffet prep room smell like smoke.
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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.:
38
|
|
Site:
Galley-Sundries Locker
|
|
Violation:
There was a large red waste bin that had bottles of bleach and trash bags with boxes cleaning supplies such as gloves inside. The boxes were wet. Crew reported the items were used on the private island. The locker was not labeled as a cleaning materials locker.
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|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
39
|
|
Site:
Galley-Garden Cafe Mid-Port
|
|
Violation:
There was one small fly outside the hatch below the automatic hood cleaning system panel.
|
|
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
|
|
Site:
Bar-Cagney's
|
|
Violation:
There was one house fly near the dishwash.
|
|
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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