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Item No.:
08
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Site:
Potable Water-Engine Room - Evaporator #2
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Violation:
The air break below the relief vent of the reduced pressure backflow preventer measured 1/2 inch, which was insufficient. Crew confirmed the distance was less than 1 inch. On the previous inspection report, it was noted that the air gap was not at least twice the diameter of the vent. Crew reported the distance had been increased since the last inspection.
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Recommendation:
Provide an air gap for the atmospheric vent of all backflow prevention devices.
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis Unit #3
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Violation:
A water line containing permeate water for the antiscaling chemical tank was blue and was not striped blue/gray/blue. A permeate water line that filled the sodium metabisulphite chemical tank was blue and was not striped blue/gray/blue. Additionally, the air gap was not listed on the cross connection control log.
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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. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections. Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Engine Changing Room
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Violation:
The two backflow preventers installed on the shower hoses were not on the cross connection control log. There was no documentation of visual inspections.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Engine Control Room (ECR)
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Violation:
There was no backflow prevention device installed on the potable water line of the espresso machine.
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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.:
10
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Site:
Recreational Water Facilities-Data Logger
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Violation:
Paper documentation for the data logger noted times of +3 or +4 hours compared to the GMT listed on the data logger. However, the time listed on the data logger was synced with the computer which was off by 9-10 minutes, and was not actual GMT. Times on print outs and PDFs of the data logger would be inaccurate by approximately 10 minutes compared to the manual documentation regarding opening and closing times, halogen values, etc. Documentation of the data logger security features was presented to the inspector. However, crew were unable to show the inspector data from the data logger from any days prior to the day of the inspection. Crew were only able to provide the inspector with print-outs or PDFs of the halogenation and pH levels. Staff changed the computer?s time manually and this altered the data logger time which demonstrates the ability to alter the information in the data logger.
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Recommendation:
Ensure that the recreational water facility (RWF) records are recorded and accurately documented for review. Retain logs and charts for 12 months and ensure that they are available for review during inspections. Install chart recorders or electronic data loggers with certified data security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children?s pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF. Ensure that manual samples from the RWF tub are compared to the analyzer samples in the pump room to assess potential water quality differences in the RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Indoor Pool
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Violation:
One of three safety signs was blocked by a table.
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Recommendation:
Ensure the safety signs and equipment are located in a conspicuous place near the recreational water facilites and are accessible to guests and crew.
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Item No.:
13
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Site:
Galley-Windjammer - Starboard - Aft
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Violation:
During the inspection, staff explained to the inspector that the final rinse was delivered by building pressure. There was no pressure range or requirement noted on the data plate of this unit. Staff showed the inspector a pressure gauge beneath the unit and verified that the final rinse operated via pressure. Additionally, staff stated that the manufacturer's pressure requirement was approximately 3 Bar but when observed during the inspection, the gauge never peaked 2 bar during operation. Staff made arrangements to place pressure range requirments on the placard. Information provided to the inspector later in the inspection contradicted the original information the building pressure final rinse and created confusion on the operation of the warewash machines. Additional information provided to the inspector after the inspection indicated that the final rinse was actually pumped.
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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, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (9) By explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment
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Item No.:
13
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Site:
Other-Deck 4 Stairwell
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Violation:
A crewmember was observed transporting food directly from the Pizzeria up to Chops uncovered in a nonfood transportation corridor in front of the elevators and up the stairwell.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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Item No.:
19
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Site:
Provisions-Frozen Mixed
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Violation:
A significant amount of frost was built up on cases of mandarin orange sauce in this freezer. Other cases of food in this area also had evidence of minor frost buildup. Inside the freezer a significant amount of frozen condensate was observed on the deckhead beyond a normal day's accumulation.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Other-Deck 4 Stairwell
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Violation:
A crew member was observed transporting food directly from the Pizzeria up to Chops uncovered in a nonfood transportation corridor in front of the elevators and up the stairwell.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
21
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Site:
Galley-Deck 3 Dishwash
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Violation:
Many previously-cleaned waiter trays were stored in the clean area of the dishwash. It was noted that some contained worn and frayed edges where the rubber was starting to fray making cleaning difficult. Staff pointed out that these trays were being replaced with a new type of tray that appeared more durable. The conversion to the new trays had only partially been completed.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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:
Dining Room-Wonderland Waiter Stations
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Violation:
The two waiter stations located at the far ends of this dining room had open gaps around the sides where the station meets the bulkhead. Staff responded right away to apply the appropriate sealant.
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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:
Galley-Windjammer - Starboard - Aft
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Violation:
There were two square serving dishes with a rubber-like coating which was chipped off and missing. One dish was heavily chipped along the top edge the other was slightly chipped on a bottom corner. All of the chips were on the non-food contact surface. These were clean to sight and touch.
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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-Windjammer - Starboard - Aft
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Violation:
The juice machine on the countertop had two small waste bins on each side which were badly chipped and peeled on the inside and outside surfaces. The paint/coating on them was missing in multiple places making the surface difficult to clean. Staff presented documentation to the inspector that showed replacements were ordered. The bins were clean to sight and touch during the inspection.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
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Site:
Galley-Windjammer - Starboard - Aft
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Violation:
The pressure gauge installed on the flight-type conveyor machine had a bent needle so it was not displaying accurately.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines. Ensure warewashing machines that provide a fresh hot water sanitizing rinse are equipped with a pressure gauge or similar device such as a transducer that measures and displays the water pressure in the supply line immediately before entering the warewashing machine. If the flow pressure measuring device is upstream of the fresh hot water sanitizing rinse control valve, ensure the device is mounted in a 6.4-millimeter (1/4-inch) iron pipe size (IPS) valve. 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-Solarium
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Violation:
The rack-type dishwash machine in this area was out of order. Staff stated that it broke the morning of the inspection. There was signage on the machine indicating it was out of order. In the interim, dishes were being routed to the crew galley and the small hood-type warewasher located nearby.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Pantry-Sky Bar
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Violation:
The hood-type dish wash in this area had five blocked spray nozzles inside. This unit did not have dishes inside but was warm to the touch and the area was in operation during the inspection.
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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 and accumulation of excessive debris, 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-Deck 5 - Midship Galley Dishwash
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Violation:
There was a wash curtain panel, located closest to the access door, that was badly torn and almost detached from the track.
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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. Ensure the warewashing machine wash and rinse tanks are equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks.
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Item No.:
22
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Site:
Galley-Deck 5 - Midship Galley Dishwash
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Violation:
The undercounter glasswash at the clean end of the rack-type warewash machine had one blocked nozzle on the bottom wash sprayer. The blockage was cleared by staff during the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use. 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 and accumulation of excessive debris, 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-Deck 3 Dishwash
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Violation:
One sanitizer bucket used for trolley cleaning contained dirty, cloudy water. The area was actively in service.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
26
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Site:
Bar-Brass and Bock Pub
|
|
Violation:
There was one previously-cleaned glass stored on the counter top which had a layer of lipstick along the rim. This was removed for washing.
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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-Sky Bar
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Violation:
The larger ice machine in this area had a small amount of black debris on the inside of the metal panel located beneath the cuber deflector panel where the ice drops. The inspector wiped some of the debris away with an alcohol swab. Staff cleaned this right away.
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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:
Pantry-Sky Bar
|
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Violation:
There were 10-15 previously-cleaned drinking glasses stored in the clean dish storage area. These glasses had a buildup of an oily substance and food debris. These were removed to be rewashed.
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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-Windjammer - Starboard - Aft
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Violation:
A counter-mounted ice dispenser had a pink film around the edge of the ice chute. There was no evidence of this substance inside the ice storage bin. Staff emptied and cleaned and sanitized the unit during the inspection.
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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:
Bar-Sky Bar
|
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Violation:
There was a previously-cleaned drinking glass stored on the counter which had cigarette ashes and debris inside of it. This was removed and discarded.
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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:
Pantry-Sky Bar
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Violation:
The larger ice machine in this area had a small amount of black debris along the bottom of the technical space cover panel. The inspector wiped away some of the debris with an alcohol swab.
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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:
Children Area-Infant/Baby Facility
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Violation:
The tray to the highchair in the baby facility was soiled with food debris.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
29
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Site:
Galley-Deck 4
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|
Violation:
Many of the handwash stations were constructed with the automatic temperature sensor adjustment. The water temperature in many of the sinks was above 120F including: 1). 132F at theentrance to the galley; 2) 125F in the bakery; 3) 123F in the pastry; and 4) 121F in the Sorrento's pantry. Staff reported that the ship currently had a renovation project planned to replace all of the sensor sinks with the standard manual hand-operated version.
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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.:
33
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Site:
Buffet-Windjammer - Drink Station - Starboard
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|
Violation:
The bulkhead and deckhead areas inside the technical space behind the electronic dispensing soda machine was constructed of a black absorbent and difficult to clean material. The inspector put water on the surface and it soaked in.
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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
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Site:
Galley-Windjammer - Starboard - Aft
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|
Violation:
The deck material throughout the galley was cracked, pitted and chipped in multiple areas especially in front of the tilting kettles. Staff stated that the deck will be replaced in dry dock in a year. The ongoing maintenance plan was to repair the cracks with proper sealant however, the sealant which was placed did not adequately close the gaps and there was no sealant in the pitted area directly in front of the tilting kettle.
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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. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
34
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Site:
Galley-Deck 3 Soup Kitchen
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|
Violation:
Combination ovens 0370307 and 0370305 were in use during the inspection and liquid waste was observed leaking and puddling directly onto the deck. An investigation of the problem revealed that the drain pan for the unit was engineered to drain directly onto the deck and not directed into the scupper. Similar drains were also noted oncombination oven 220605 in the crew galley.
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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-Deck 3 Soup Kitchen
|
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Violation:
Combination ovens 0370307 and 0370305 were in use during the inspection and liquid waste was observed leaking and puddling directly onto the deck. An investigation of the problem revealed that the drain pan for the unit was engineered to drain directly onto the deck and not directed into the scupper. Similar drains were also noted oncombination oven 220605 in the crew galley.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
|
|
Site:
Housekeeping-Pantry Deck 11 Pantry# FD 12.2.003
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|
Violation:
The forward, starboard side pantry, had insufficient lighting between the clean storage rack and the ice machine. The lighting measured 64 to 75 lux. The lighting in this area needs to be 110 lux for cleaning purposes. Staff stated that there were other pantries with a similar design that will likely have this same lighting deficiency.
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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.:
37
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|
Site:
Provisions-Frozen Mixed
|
|
Violation:
A significant amount of frozen condensate was observed on the deckhead. The amount was beyond a normal day's accumulation. This was observed during provisioning.
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|
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.:
39
|
|
Site:
Provisions-Provisions Aft
|
|
Violation:
Two fruit flies were observed in this 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.:
39
|
|
Site:
Dining Room-Johnny Rockets Dining Area
|
|
Violation:
There was one live housefly in Johnny Rocket's restaurant dining area.This area was not in service during the inspection and was exposed to the open deck.
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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
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
One fruit fly was observed on the bulkhead in this area during breakfast.
|
|
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
|
|
Site:
Other-Engine Changing Room
|
|
Violation:
There was no handwashing sign installed at the sink next to the urinals.
|
|
Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (4) A sign advising users to wash hands.
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