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Item No.:
08
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Site:
Potable Water-Potable Water Tanks
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Violation:
The atmospheric vacuum breakers, located on the sample cocks for all potable water tanks, 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-Pool Showers
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Violation:
The backflow prevention devices for the hose-type shower heads 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-Evaporator Unit Area
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Violation:
The air-gap between the drain pan and the relief vent on the reduced pressure assembly was insufficient.
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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-Pool to Ballast Line
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Violation:
For the potable water pool line to ballast tank line, the air gap between the drain pan and relief vent on the reduced pressure assembly was insufficient.
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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-Garbage Room
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Violation:
The atmospheric vacuum breaker for the potable water line used to fill mop buckets was not listed on the backflow prevention device log.
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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: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) Hi-Fog or similar suppression systems which are connected to potable water tanks; (29) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
08
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Site:
Potable Water-Technical Office Area
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Violation:
The backflow prevention device for the countertop coffee maker was not listed in the backflow prevention device log.
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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.:
10
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Site:
Recreational Water Facilities-Spice H2O Starboard Whirlpool Spa
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Violation:
At the whirlpool spa, one inspector measured the pH at 7.96 and 8.00. A second inspector measured 7.93. A crew member measured 7.91 and 7.72. The pool was closed immediately. In the pool machinery room, the analyzer read 7.49. One inspector tested a manual sample and measured 7.94. When the analyzer read 7.37, the second inspector measured 7.99. When the analyzer read 7.44, the crew member measured 7.84.
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Recommendation:
If an electronic data logger is used in lieu of a chart recorder, ensure it has certified data security features. 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-Haven Whirlpool
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|
Violation:
A young child in a diaper was in the whirlpool with a parent. Staff drained and refilled the whirlpool.
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Recommendation:
Prohibit children in diapers or who are not toilet trained from using any RWF that is not specifically designed and approved for use by children in diapers.
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Item No.:
10
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Site:
Recreational Water Facilities-Pools
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|
Violation:
The level of water in the three swimming pools and spa pool were not high enough to reach the skim gutters. This was observed in the Haven pool, deep pool 1, deep pool 2, and Vitality spa pool. The ship was listing slightly starboard (0.3 degrees according to the staff on board), but only a slight overflow of water was observed on the starboard sides of each pool.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Vitality Whirlpool
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|
Violation:
There was a large amount of foam in the whirlpool. Staff stated it was probably from a guest and they would add defoamer to correct it.
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Recommendation:
Keep RWFs clean of debris, organic materials, and slime/biofilm in accessible areas in the water and on surfaces.
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Item No.:
11
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|
Site:
Medical-Crew Late Reporting
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|
Violation:
A food worker had an onset of acute gastroenteritis symptoms at 0745 on January 21. They reported to work at 0800, left work at 0905, and reported to the medical center at 0925. This crew member received disciplinary action and retraining.
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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.
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Item No.:
13
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|
Site:
Galley-Haven Galley
|
|
Violation:
A crew member working on the clean side of the dishwash was observed with a disposable cloth in their hands. When asked what the cloth was used, for, the crew member answered that the cloth was used to wipe anything that was soiled when exiting the dishwash.
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Recommendation:
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; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
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Item No.:
16
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|
Site:
Dining Room-Haven Galley
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|
Violation:
The consumer advisory on the dinner menu was partially obstructed by the tab used to secure the paper menu inside the menu book.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
18
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|
Site:
Galley-Haven Galley
|
|
Violation:
In the walk-in refrigerator, a tray of green beans wrapped in raw bacon was stored above ready-to-eat smoked salmon and sushi-grade tuna. The green beans and raw bacon were relocated in the refrigerator.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
|
|
Site:
Provisions-Frozen Fish
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|
Violation:
Seven cases of kipper were frozen together with a significant amount of water and condensate. The boxes were damaged and ice was throughout the boxes. Of the boxes located in front, one was so significantly frozen to the shelf that the inspector could not break the ice to examine the box.
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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
|
|
Site:
Provisions-Frozen Fish
|
|
Violation:
The shrimp was stacked in approximately 12 large cases. Many cases were damaged from frost build up with some deterioration. Four of the cases were significantly damaged and coated with frost.
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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
|
|
Site:
Bar-Atrium
|
|
Violation:
A glass jar with cherries was chipped on the outside rim. When the inspector rubbed a finger across the chipped area, a small glass shard came off. The jar was discarded.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
|
|
Site:
Bar-Garden Cafe
|
|
Violation:
While dispensing soda for a customer, the bartender leaned his body across the speed rail and the dispensing nozzles of at least four liquor bottles directly contacted the bartender's uniform.
|
|
Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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|
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Item No.:
19
|
|
Site:
Galley-Deck 5 Bakery
|
|
Violation:
Two trays of prepared bread dough on separate trolleys were stored unprotected on the top shelf of the trolley inside the freezer.
|
|
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
|
|
Site:
Other-Engine Control Room and Office Area
|
|
Violation:
Multiple cases of water were resting on the deck in both the engine control room and the technical office area. Remediation began immediately.
|
|
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.:
20
|
|
Site:
Galley-Deck 6 Potwash
|
|
Violation:
A brown previously cleaned cutting board stored in the clean area contained a significant amount of scoring and scratches making the surface difficult to clean.
|
|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
|
|
Site:
Galley-Deck 6 Bakery
|
|
Violation:
During production, loose threads were observed in several places along the edges of the dough sheeter belt at the food contact surface.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
|
|
Site:
Other-Engine Control Room
|
|
Violation:
The countertop refrigeration unit was out-of-temperature during the inspection. The inspector measured ambient air temperatures of 44F, 45F and 42F inside the unit, for an average temperature of 43.6F. No food was in the unit at the time of the inspection. Remediation began immediately.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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|
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Item No.:
21
|
|
Site:
Other-Engine Control Room and Office Area
|
|
Violation:
The top of the refrigeration unit was soiled with dust. The top of the refrigeration unit to deckhead measured 2 inches, which was not enough clearance for proper cleaning purposes.
|
|
Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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|
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Item No.:
21
|
|
Site:
Galley-Deck 6 Fire Door 06-6-005
|
|
Violation:
A large solid block of frozen condensate 20 cm x 15 cm was resting in the drip pan on the condenser. The freezer also had a significant amount of frozen condensation on many of the surfaces.
|
|
Recommendation:
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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|
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Item No.:
21
|
|
Site:
Bar-Atrium
|
|
Violation:
The metal conduit covering the soda tubing was loose at the juncture with the dispensing gun, exposing the tubes. Staff stated they were aware of the issue and the soda vendor had been notified to repair it. This was observed on both dispensing guns.
|
|
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. 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.
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|
|
Item No.:
21
|
|
Site:
Bar-Atrium
|
|
Violation:
A glass jar with cherries was chipped on the outside rim. When the inspector rubbed a finger across the chipped area, a small glass shard came off. The jar was discarded.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Bar-Local
|
|
Violation:
The metal conduit covering the soda tubing was loose at the juncture with the dispensing gun, exposing the tubes. Staff stated they were aware of the issue and the soda vendor had been notified to repair it. This was observed at the dispensing gun closest to the entrance.
|
|
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. 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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Bakery
|
|
Violation:
The water in the sanitizing bucket located at the handwash was significantly cloudy and soiled during production.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 15 Dishwash
|
|
Violation:
The rack type dishwash was out of order since the morning of the inspection.
|
|
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.:
25
|
|
Site:
Bar-Starbucks
|
|
Violation:
The wiping cloths in each of the two countertop sanitizing containers below the milk-frothing wands were not completely submerged in the solution.
|
|
Recommendation:
Restrict wiping cloths to the following: (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.
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|
|
Item No.:
26
|
|
Site:
Galley-Margaritaville
|
|
Violation:
The inside of the splash shield was soiled with black debris. The splash shield was immediately cleaned.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Other-Bridge Refrigerator
|
|
Violation:
On the bridge, the top of the refrigeration unit was heavily soiled with dust. This is a repeat violation.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Other-Engine Control Room
|
|
Violation:
The top of the refrigeration unit was soiled with dust and coffee beans. Cleaning began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 15 Dry Storage
|
|
Violation:
There was a sticky substance on the second from top shelf storing the induction cook tops. This was immediately cleaned.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Haven Galley
|
|
Violation:
The outside corners of two dish racks were soiled. The racks were immediately cleaned.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Other-Engine Control Room and Office Area
|
|
Violation:
The top of the refrigeration unit was soiled with dust. The top of the refrigeration unit to bulkhead measured 2 inches, which was not enough clearance for proper cleaning.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Haven Galley
|
|
Violation:
Three metal utensil containers were stacked wet nested in the ambient storage cabinet. The containers were sent to be rewashed.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Bar-Pool
|
|
Violation:
The previously-cleaned and not-in-use frozen cocktail machine had been reassembled before all of the parts were completely air dried. When the unit was disassembled for inspection, the front dispensing mechanisms were still wet. These were sent to be rewashed and air dried.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
32
|
|
Site:
Other-Garbage Room Cold Storage
|
|
Violation:
Three holes were in the bulkhead on the aft-rear side of the cold storage room. No debris was noticed in these holes at the time of the inspection. Remediation began immediately.
|
|
Recommendation:
Ensure the dry and refrigerated garbage and refuse storage room is constructed of easily cleanable, corrosion-resistant, nonabsorbent, and durable materials.
|
|
|
Item No.:
33
|
|
Site:
Galley-Freezer 0620116
|
|
Violation:
There was a buildup of silicone with a 1 cm gap at the loose profile strip at the deckhead above this unit.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Room Service
|
|
Violation:
Water was pooling inside the mutiflow cabinet under the compressed air cylinder. This was caused by a leak on the potable water line plumbing connection approximately 2 cm before the backflow preventer.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-Soup Preparation
|
|
Violation:
There was little to no ventilation extraction at the deckhead in this area causing a buildup of condensate on some of the deckhead. All of the kettles were in operation. No food was impacted. Engineering explained that the area was on a power saving mode.
|
|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
38
|
|
Site:
Galley-Entrance
|
|
Violation:
A live poinsettia was stored on a room service trolley at the entrance to the galley beside a galley counter containing water dispensers with water. Crew explained that these items were all considered soiled dishware.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
44
|
|
Site:
Recreational Water Facilities-Haven Whirlpool
|
|
Violation:
A young child in a diaper was in the whirlpool with a parent. Several of the ship's staff were in the area, but no action was taken until the inspector pointed out that the child was wearing a diaper.
|
|
Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP-during inspections and on request - knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 of the VSP 2018 Operations Manual or by responding correctly to the inspector's questions as they relate to the specific operation, and properly trains employees to comply with Section 6 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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