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Item No.:
*
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Site:
Potable Water-Electronic Data Logger
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Violation:
The electronic data logger system had documentation stating the features were secure. However, ship staff stated they were able to modify ship's time on the system. The inspector and staff were not able to modify any other data.
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Recommendation:
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis Log and Food/Beverage Questionnaire
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Violation:
The AGE log and the 72-hour Food and Beverage questionnaires did not comply with the 2018 VSP Operations Manual.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP. Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log.
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Item No.:
07
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Site:
Potable Water-Pipe Maintenance
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Violation:
On March 27, maintenance was conducted on a potable water pipe in forward pump room 1 main fire zone 3. The pipe maintenance log stated the pipe was disinfected at 50 ppm chlorine from 1000 to 1209. A narrative portion of the log stated the pipe was sanitized at 50 ppm for 4 hours.
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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-Cross-Connections Control Log
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Violation:
The cross connections control log had three entries for backflow preventers located in the deck 6 spa. Two of the entries were labeled as 'spa salon deck 6' and listed 3 backflow preventers on the wash basins, for a total of 6, and five backflow preventers, for a total of 10. Another entry was labeled as 'beauty salon deck 6mfz2 spa. Under this section, there were three backflow preventers listed as on the hair spray sink and 5 on the pedicure throne. It was determined that the wash basin and the hair spray sink were the same thing. Additionally, the foot spa and the pedicure throne were the same thing and that the backflow prevention devices were listed twice on the log. It was also determined that the backflow entry for the spa had been entered three times. Two of the entries were deleted before the end of the inspection.
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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:
Buffet-Park 150
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Violation:
The backflow device in the technical space under the coffee station was corroded.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 17 Coastal Cafe
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Violation:
The backflow prevention device for the coffee maker was constantly dripping. Water was pooled in the undercounter technical space and was not direct to the scupper.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
13
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Site:
Galley-Burger Grill
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Violation:
The crew member at the grill cooking hamburgers was not confident in the correct procedures and temperatures for preparing burgers. The area was open for lunch service. The Chef took advantage of the learning opportunity.
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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: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation.
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Item No.:
19
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Site:
Provisions-Fresh Vegetable
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Violation:
Five soiled wooden pallets were stored leaning on two stacked pallets of fresh tomatoes.
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Recommendation:
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:
Buffet-Light Bites
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Violation:
At the Light Bites and International Flavor buffet stations, multiple sets of serving tong handles were in direct contact with food in a tray. The tray contained apples, nectarines, cheese and cold cut meats.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Galley-Deck 16 - Windjammer
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Violation:
Refrigeration unit #0.94 registered ambient temperatures of 45F - 47F during the inspection. This unit was a temperature control unit; however, no food was inside at the time of the inspection. Staff stated that the unit was out of calibration and fixed during the inspection.
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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.
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Item No.:
20
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Site:
Galley-Deck 16 - Show Galley
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Violation:
Ten 1-gallon containers of orange juice were stored in a reach-in refrigerator, sitting in water.
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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.:
21
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Site:
Galley-Deck 16 - Windjammer Dishwash Area
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Violation:
Three plastic serving trays used to transport coffee cups and serving plates were chipped, cracked and in disrepair, making them difficult to clean.
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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-Deck 17 Coastal Cafe
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Violation:
A strip of velcro located on top of the juice machine was used to hold a label in place but made this surface difficult to clean.
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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.:
21
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Site:
Galley-Deck 17 Coastal Cafe
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Violation:
The wooden chemical locker located in the waiter station, just before the entrance to the galley, had previously drilled holes on top and on the side making these surfaces difficult to clean.
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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:
Bar-Tequila Bar
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Violation:
The surface of the bar top where the liquor was displayed was pitted, chipped and in general disrepair in multiple areas. This surface was not easily cleanable but was clean to sight and touch during the inspection.
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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.:
22
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Site:
Bar-Starbucks
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|
Violation:
The water in the sanitizing bucket for the counters was soiled and cloudy. The area was open for service and customers were present.
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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:
Other-Deck 2 Garbage Off Loading Area
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Violation:
Three trolleys with soiled dishes and food debris were stored unattended in this area. Staff stated the trolleys contained dishes and food from room service. Staff also stated the trolleys were brought down from the cabin decks to the deck 2 garbage off load area and then sent to deck 5 main galley for washing.
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Recommendation:
Ensure that sink compartments are large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, ensure a warewashing machine or alternative equipment, such as a three-bucket system, is used. 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-Giovanni's
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Violation:
Soiled dishes and discarded food debris was stored next to the bain-marie station and handwash sink.
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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.:
26
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Site:
Galley-Deck 16 - Windjammer
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|
Violation:
The starboard side ice machine had black debris located on top of the water supply arm. This machine was cleaned 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:
Pantry-Pool Bar
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|
Violation:
The brown ice trolley stored in this area had a large buildup of pinkish brown debris inside the drain spout. The ice was reportedly transported in this bin to the bar area and served in drinks. The inspector was able to wipe this debris away with an alcohol pad. This cart had been used to transport ice earlier in the day.
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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:
Galley-Deck 4 Dishwash
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|
Violation:
Four rectangular, plastic, half-gallon previously-cleaned containers for dispensing fruit juice from a machine contained fruit juice debris on the food contact surface inside the container.
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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-Pool Bar
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|
Violation:
There were three previously-cleaned drinking glasses which had food debris on the food-contact surface. These were sent 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-Deck 16 - Windjammer Bain Marie Station
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|
Violation:
The food splash area along the bain marie station had an excessive amount of condensation accumulated. Condensation formed due to lids not being placed on food ready for service. No droplets were formed directly above food items and no food was impacted 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.:
27
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|
Site:
Galley-Deck 16 - Windjammer Bain Marie Station
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|
Violation:
The heat lamps above the bain marie station had an excess amount of food debris on the heating coils and lamp housing. The area had been previously cleaned.
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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:
Pantry-Tequila Bar
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|
Violation:
The previously-cleaned popcorn machine stored on the countertop was soiled with oil and grease on the underside surface. This was corrected right away.
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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
|
|
Site:
Other-Engine Control Room Coffee Station
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|
Violation:
The counter under the counter top refrigerator was soiled with more than one day's worth of accumulation. This was immediately cleaned.
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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:
Galley-Deck 17 Coastal Cafe
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|
Violation:
The wooden chemical locker located in the waiter station, just before the entrance to the galley, had drilled holes on top and on the side making these surfaces difficult to clean. There was an oily residue in these holes.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-Deck 5 Dishwash
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|
Violation:
An insect was on the outer surface of a previously cleaned clear plate cover. The plate cover was in a large stack of over 50 covers drying on the counter.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
32
|
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Site:
Pantry-Room Service
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Violation:
The trash can in the room service pantry had food debris inside. The trash can was left open, without a lid and unattended. The trash can was labeled for plastic only. There were no staff in this area at the time.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
32
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Site:
Galley-Deck 16 - Windjammer Hot Line
|
|
Violation:
A trash can next to the fryer labeled for 'plastic only' had egg shells, and food debris inside. The trash can was unattended and did not have a lid.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Galley-Deck 16 - Windjammer Hot Line Station
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Violation:
The deck adjacent to the deep fat fryer was heavily soiled with grease form the breakfast service period.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 16 - Show Galley
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|
Violation:
The technical space beneath the cold well next to the handwash sink was soiled with dirty water and food debris on the bulkhead. The water was also pooled on the deck inside the space and was not directed to a scupper.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
|
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Site:
Buffet-Deck 17 Coastal Cafe
|
|
Violation:
The backflow prevention device for the coffee maker was constantly dripping. Water was pooled in the undercounter technical space and was not direct to the scupper.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Other-Engine Control Room Coffee Station
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Violation:
The deck directly in front of the cabinet was soiled with more than one day's worth of accumulation. This was immediately cleaned.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 16 - Windjammer Dishwash Area
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Violation:
The steam pipe below the three compartment sink was leaking which caused water to pool on the deck.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
|
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Site:
Pantry-Pool Bar
|
|
Violation:
The access hatch on the bulkhead between two clean dish storage shelves was open which exposed the void space behind. This area was in operation but there was no reason for the hatch to be open for any repairs. This hatch was secured during the inspection.
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Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
|
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Site:
Galley-Deck 4 Vegetable Station
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|
Violation:
The grout in the deck tiles across from the tilting kettles was missing and recessed in some areas making it difficult to clean. The area was clean during the inspection.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.:
34
|
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Site:
Galley-Deck 16 - Windjammer Dishwash Area
|
|
Violation:
The steam pipe below the three compartment sink was leaking which caused water to pool on the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
|
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Site:
Galley-Deck 16 - Windjammer Bain Marie Station
|
|
Violation:
The food splash area along the bain marie station had an excessive amount of condensation. Condensation formed due to lids not being placed on food ready for service. No droplets were formed above food items and no food was impacted during the inspection period.
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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.:
37
|
|
Site:
Provisions-Frozen Meat
|
|
Violation:
During active provisioning a large amount of condensate was allowed to collect on the deckhead of this freezer. At the time of inspection none was observed dripping back onto the stores in the area.
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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:
Galley-Deck 5 Dishwash
|
|
Violation:
A small fruit fly was observed on a clear plate cover in a large stack of over 50 covers drying on the counter.
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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:
Pantry-Pool Bar
|
|
Violation:
There was one live fruit fly noted in this area. Staff responded right away.
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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.:
42
|
|
Site:
Children Area-Child Activity Center
|
|
Violation:
There was no supply of soap in the children's restroom in the 4 - 5 year old's room. Staff stated that this issue had been identified and a request/work order had been place the prior day and current day.
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|
Recommendation:
Ensure soap, paper towels or air dryers, and a waste towel receptacle are located at handwashing stations.
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Item No.:
42
|
|
Site:
Children Area-Child Activity Center - Nursery
|
|
Violation:
The two-toned, checkered, vinyl, blue play mat was cracked along the seam on one side which created a difficult to clean surface. Staff stated that a request/work order had already been placed.
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|
Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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