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Item No.:
08
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Site:
Galley-Deck 12 Lido Preparation
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Violation:
The flexible-filling-hose for the counter-mounted-kettle had a backflow prevention device located too close to the end of the filling nozzle, allowing the device to potentially be submerged.
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Recommendation:
Install an atmospheric vacuum breaker at least 150 millimeters (6 inches) above the flood-level rim of the fixtures.
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Item No.:
08
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Site:
Galley-Combination Oven
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Violation:
The backflow prevention device on Oven #2 was constantly dripping into the scupper while the unit was in use. Corrections began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Bar-Crooners
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Violation:
The plastic drain line attached to the carbonation backflow prevention device was folded and tied off, thus eliminating the ability to see if the device was leaking. Corrections began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
Backflow prevention devices for the cart washing hose, the soap mixing line, and the bio-care mixing machine were physically in place, but were not documented in the backflow prevention device log. Remediation began immediately.
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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-Medical Facility
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Violation:
Three backflow prevention devices located on the three-(3) hose-type showerheads were not listed in the backflow prevention device log. Remediation began immediately.
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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 Room
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Violation:
Multiple drinking fountains located throughout the engine room had backflow prevention devices installed on the potable water line and filter juncture that were not listed in the backflow prevention device log. Remediation began immediately.
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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 Room / Potable Water Filter Washing Area
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Violation:
The backflow prevention device located on the potable water line used to clean swimming pool filters was not listed in the backflow prevention device log. Additionally, the vent for the device was pointing up (vertical) preventing a visual inspection to test for leaking.
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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. Install vented backflow prevention devices so that the vent can drain effectively.
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Item No.:
08
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Site:
Potable Water-Engine Room / Bunkering, Production, Distribution Dosing Stations
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Violation:
The air-gap between the sample line and the drain pan was insufficient. The hose was resting inside the drain pan eliminating the air-gap. Remediation began immediately.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Potable Water-Lido Jacuzzi Dosing Stations
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Violation:
The air-gap for the sample line to drain pan was insufficient. The sample line was resting inside the drain pan during the inspection. Remediation began immediately.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
10
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Site:
Recreational Water Facilities-Splash Pool
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Violation:
The maximum fill level was below the skim gutter level during the inspection. Remediation began immediately.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool. This applies to wading or swimming pools but not to children's pools. The water for the slide must come directly from the basin of the pool and return directly to the basin of the pool. Flow rates from flow meters must be used to calculate turnover rates. Apply the most protective turnover rate for facilities that meet the definition of more than one type of RWF.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
On 9 December 2019, documentation stated a food worker designated as a second cook reported AGE symptoms at 21:00. This worker went to their cabin and fell asleep for the night. The following morning, 10 December, this food worker reported to work at 05:30, and was asked to leave and call the medical center. The worker went back their cabin, fell asleep and did not report to the medical facility until 10:45 am 10 December. The ship staff formally reprimanded this worker and the documentation was presented to the inspector during the inspection. Additionally, a Food Employee Assessment Form was completed
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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. When nonfood 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 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
13
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Site:
Galley-Ice Machines
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Violation:
On three (3) consecutive ice machine inspections, the technician placed the food contact side of the inner ice machine panel against the potentially soiled top of the ice machine. This occurred at the Lido Ice machine, deck 9 Bell box ice machine, and the Deck 7 Sabatini ice machine.
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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. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) 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; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
21
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Site:
Provisions-Potato Peeling Room
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Violation:
The potato peeler was leaking water from inside the machine through the bottom-housing unit of the machine. The water from both locations was pooling on the deck.
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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 equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Dining Room-Waiter Station
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Violation:
The water in the sanitizer bucket at the starboard aft station was very cloudy and dirty during breakfast service. A soiled wiping cloth was present in the sanitizing bucket. Remediation began immediately.
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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:
Galley-Dishwash
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Violation:
The second from the left final rinse spray nozzle was partially blocked on the plate conveyor-type dishwashing machine during breakfast service. Remediation began immediately.
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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.:
25
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Site:
Dining Room-Waiter Station
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Violation:
The water in the sanitizer bucket at the starboard aft station was very cloudy and dirty during breakfast service. A soiled wiping cloth was present in the sanitizing bucket. Remediation began immediately.
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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:
Bar-Pool
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Violation:
Lipstick was observed on one plastic glass in a stack of 20 glasses out-for-service. The area was open for service at the time of the inspection. The glasses were removed to 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.:
29
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Site:
Galley-Deck 5 Vegetable Preparation
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Violation:
A large metal kettle on wheels blocked the handwash station in this area. The area was in service at the time of the inspection. The kettle was moved during the inspection.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Galley-Deck 5 Hot Galley
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Violation:
A black-oily substance was dripping from the deckhead onto the deck from a square compartment hatch adjacent to the combination oven. The galley was in operation at the time of the inspection. The area was cleaned immediately.
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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 5
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Violation:
The area surrounding the soup kitchen, the grouting for the tiles was significantly recessed allowing water to puddle in the cracks between the tiles. Corrections began immediately.
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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.
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Item No.:
34
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Site:
Galley-Deck 6 Potwash
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Violation:
There was a 0.5 inch uncapped pipe extending vertically approximately 4-inches up from the deck under the sanitizer compartment of the sink. Corrections began immediately.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Provisions-Potato Peeling Room
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Violation:
The potato peeler was leaking water from the potable water supply line. The water was pooling 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.:
35
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Site:
Provisions-Potato Peeling Room
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Violation:
The potato peeler was leaking water from inside the machine through the bottom-housing unit. The water was pooling on the deck.
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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.:
38
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Site:
Housekeeping-Pantries
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Violation:
Staff stated six (6) countertop coffee makers, located in six (6) other pantries were not used for general food operations and had not been used for some time. They were clean to the sight and touch during the inspection.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Medical-Pantry
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Violation:
The countertop coffee maker was not-in-service at the time of the inspection. Staff nurse stated this unit is operational, but never used and the space could be better utilized if removed. The coffee machine was clean to the sight and touch.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
40
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Site:
Bar-Pool
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Violation:
The bar-door leading to the pool deck was open when the inspector entered the area. Further inspection revealed that this door was not self-closing.
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Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer?s specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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