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Item No.:
*
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Site:
Recreational Water Facilities-Whirlpool Spa # 7
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Violation:
The antientrapment drain cover was missing one of two screws. The facility did not have any water in it, and was closed when the inspector approached the facility. The inspector was able to lift the cover and place multiple fingers under the cover.
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Recommendation:
Maintain antientrapment drain covers in proper repair and in accordance with manufacturer specifications.
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Item No.:
*
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Site:
Buffet-Garden Buffet - Lido
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Violation:
There was a potable water line, located inside the technical space beneath the forward beverage station (directly under the milk dispenser), which resulted in a dead-end. The line was previously connected to a filter which serviced a juice or coffee machine which was no longer installed. Staff stated the line was not flushed regularly.
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Recommendation:
Remove unnecessary dead-ends. Where dead-ends exist, ensure they are routinely flushed to prevent stagnation.
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Item No.:
08
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Site:
Potable Water-Pipe Disinfection Records
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Violation:
The seven pipe disinfection records from June through October 2018 did not record the specific halogen value of less than or equal to 5 ppm before being placed back into service. The records stated '<5 ppm', but did not state a specific value.
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Recommendation:
Document the free halogen residual level. Ensure a specific value for the free halogen residual level is recorded.
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Item No.:
08
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Site:
Housekeeping-Pantry FSD 10-3-020
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Violation:
A backflow prevention device designed for noncontinuous pressure was installed on the ice machine. Crew confirmed there was an internal valve inside the ice machine, downstream from the backflow prevention device.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Housekeeping-Pantry FSD 09-3-026
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Violation:
A backflow prevention device designed for noncontinuous pressure was installed on the ice machine. Crew confirmed there was an internal valve inside the ice machine, downstream from the backflow prevention device.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spas # 7 and # 8 Logs
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Violation:
There was no documentation of any calibration verification performed for these two facilities for the entire month of October 2018. During spot checks for previous months, no documentation of calibration verification was found. Crew reported that they verified calibration when they opened the facilities but did not record it. There was no column on the log for these two facilities.
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Recommendation:
Conduct manual comparison tests for free halogen residual and pH before opening the RWF to verify calibration. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours and in increments of less than or equal to 15 minutes.
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Item No.:
10
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Site:
Recreational Water Facilities-Spa Safety Signs
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Violation:
The safety signs for the male whirlpool spa, female whirlpool spa, and hydropool did not comply with the 2018 Operations Manual:
1) The signs stated 'No diapers allowed' but did not state 'No children in diapers or who are not toilet trained.'
2) The signs did not caution against use by children.
3) The signs did not caution against use by individuations who have diabetes.
Crew noted that no children were allowed in the spa area, but the vessel did not have a variance to allow them to remove wording related to children from the safety signs. Crew replaced the signs while the inspector was on the vessel.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.? In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure. Those under 16 years of age are considered children for the purpose of whirlpool safety sign requirements.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spas # 7 and # 8
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Violation:
Crew had been draining the facilities every seven days or between occupancy, whichever was shorter, but were not draining the facilities every 72 hours. There was no variance on file. The inspector reviewed documentation for the past three cruises, and crew reported that this would be consistent for all other sailings. The whirlpool spas were private facilities that could only be accessed by persons with access to the associated suites; however, the whirlpool spas were designed to hold more than four persons.
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Recommendation:
Change the whirlpool spa water, including compensation tank, filter housing, and associated piping, every 72 hours, provided that the system is operated continuously and that the correct water chemistry levels are maintained during that period, including daily shock halogenation. Change spa pool water as often as necessary to maintain proper water chemistry. Change the water at least every 30 days. Record the date and time of whirlpool spa and spa pool water changes in the log.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Case Review
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Violation:
A food worker experienced an onset of symptoms of acute gastroenteritis (AGE) at 2:00 AM one day during October 2018. The crew member dined in staff mess at 7:40 AM and reported to medical at 9:30 AM when the medical center opened for crew. The crew member received disciplinary action.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work.
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Item No.:
13
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Site:
Other-Haven Court
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Violation:
The Haven Court was set up for a special event on the day of the inspection. There were five plastic coolers containing soda, beer, wine, and water stored directly on the deck. There was one cooler labeled 'clean ice' that was stored directly on the deck. When the inspector inquired about a scoop for placing the ice in drinks, the crew responded that the area was not fully set up and that an ice scoop would be delivered. Crew stated that there would be a crew member at the station to serve the beverages, but there was none present when the inspector approached the area and there were no passengers in the area. The cooler containing ice was soiled with dark debris that the inspector could wipe away with an alcohol pad. There was a piece of hair on the inside of the lid of the cooler containing water bottles. Crew reported the coolers did not belong to the vessel but were brought on by a third party for the special event. Two sleeves of single-use plastic cups were stored on the deck under a table. Additionally, there were three cases of beer and three cases of water stored on the deck under the table. Crew noted the area was not open for guests yet. When the inspector approached the area at approximately 1:30 PM, 10 tables were pre-set with glasses set upright on the table, including on a soiled linen. Crew reported that guests would not be coming to the area until approximately 6:00 PM. Adjacent to the tables, a coffee station had been set up. A jug of skim milk and a jug of regular milk had yellow time control stickers with a discard time of '1400', but the only time control plan in the area was from 6:30-10:30 AM. Both containers of milk measured temperatures less than 41F. Crew printed a new time control plan.
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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; and (2) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (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; (12) Employees are properly trained in food safety as it relates to their assigned duties.
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Item No.:
17
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Site:
Other-Haven Court
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Violation:
A jug of skim milk and a jug of regular milk, located at the coffee station, had yellow time control stickers with a discard time of '1400', but the only time control plan in the area was from 6:30-10:30 AM. Both containers of milk measured temperatures less than 41F. Crew printed a new time control plan.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
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Site:
Other-Haven Court
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Violation:
The Haven Court was set up for a special event. There were five plastic coolers containing soda, beer, wine, and water stored directly on the deck. There was one cooler labeled 'clean ice' that was stored directly on the deck. When the inspector inquired about a scoop for placing the ice in drinks, the crew responded that the area was not fully set up and that an ice scoop would be delivered. Crew stated that there would be a crew member at the station to serve the beverages, but there was none present when the inspector approached the area. There were no passengers in the area. The cooler containing ice was soiled with dark debris that the inspector could wipe away with an alcohol pad. There was a piece of hair on the inside of the lid of the cooler containing water. Crew reported the coolers did not belong to the vessel but were brought on by a third party for the special event. Additionally, there were three cases of beer and three cases of water stored on the deck under the table. Crew noted the area was not open for guests yet.
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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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Galley-Alizar - Hot Galley - Deck 6
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Violation:
The upright oven, located mid-galley closest to the service line, was out of order. Staff stated a work order had recently been placed for repair.
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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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Bar-Java Cafe
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Violation:
The espresso machine had three slotted fasteners installed in each dispenser housing (three separate housing units total). Staff stated that the machine was installed approximately one year ago.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
22
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Site:
Galley-Glasswash Machine
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Violation:
There was a leak dripping onto the deck beneath this machine causing water to pool. The water was not draining to the scupper.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
22
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Site:
Galley-Glasswash Machine - Forward
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Violation:
There was a time control sticker stuck inside the drain of this machine, located at the exit for clean dishware. Staff removed the sticker right away. No dishes were observed to be directly impacted.
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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-Garden Buffet - Potwash - Aft
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Violation:
Three lower wash nozzles, two top wash nozzles, and one top rinse nozzle were blocked with food debris. Staff removed these right away for cleaning. This machine was in service during the time of 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. 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.:
26
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Site:
Galley-Warewash Clean Dish Storage
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Violation:
There were two previously cleaned utensils which had food debris still on the food contact surface. These items were stored on the clean rack. These soiled utensils, along with the entire rack, were removed for recleaning.
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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-Service Line - Mid-Galley
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Violation:
There were approximately 10 stacks of clear, plastic plate covers which were stored on the top shelf above the buffet service line. The plate covers were soiled on the food-contact and nonfood-contact surfaces. The plate covers were removed to be rewashed immediately for rewashing.
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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:
Other-Haven Court
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Violation:
The cooler containing ice was soiled with dark debris that the inspector could wipe away with an alcohol pad.
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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:
Housekeeping-Pantry FSD 10-3-020
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Violation:
There was a small amount of gray debris in the recirculation bath of the ice machine. Crew reported it was most likely from the filter.
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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.:
27
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Site:
Galley-Beverage Station and Wine Storage - Aft
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Violation:
There were approximately 10-15 previously cleaned glasses stored on the middle shelf which had a buildup of dried brown and white debris on the nonfood-contact surface. Staff removed these items and sent them for recleaning.
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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-Service Line - Mid-Galley
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Violation:
There were approximately 10 stacks of clear, plastic plate covers which were stored on the top shelf above the buffet service line. The plate covers were soiled on the food-contact and nonfood-contact surfaces. The shelf was heavily soiled with dust which could be wiped away. The plate covers were removed for rewashing.
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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-Service Line - Mid-Galley
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Violation:
There were approximately 10 stacks of clear, plastic plate covers which were stored on the top shelf above the buffet service line. This shelf was heavily soiled with dust which could be wiped away. These plate covers were removed for rewashing.
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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:
Other-Haven Court
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Violation:
The Haven Court was set up for a special event. Two sleeves of single-use plastic cups were stored on the deck under a table. When the inspector approached the area at approximately 1:30 PM, ten table were pre-set with glasses set upwards on the table, including on a soiled linen. Crew reported that guests would not be coming to the area until approximately 6:00 PM.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches). Ensure tableware that is preset longer than 4 hours before the beginning of service is protected from contamination by being wrapped, covered, or inverted. When tableware is preset, ensure exposed unused settings are either removed at the time a consumer is seated, or washed, rinsed, and sanitized before further use if the settings are not removed when a consumer is seated.
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Item No.:
33
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Site:
Bar-Java Cafe
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Violation:
There was pooled water which was not draining inside the technical space below the utility/dump sink. The pooled water appeared to be from the condensation dripping from around the insulated pipe.
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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:
Provisions-Walk-in Ice Cream Freezer
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Violation:
There was an excessive amount of ice buildup, located right inside the entrance to this walk-in 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. 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
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Site:
Galley-Glasswash Machine
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Violation:
There was water pooled beneath this machine and the water was not draining to a scupper. A leak was observed directly beneath this machine, which caused water to pool.
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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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