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Item No.:
08
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Site:
Potable Water-Forward Starboard Bunkering Station
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Violation:
The third from right bunkering fill line was dripping continuously onto the deck. Staff stated the leak was because the line had not been fully drained before being capped.
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Recommendation:
Ensure bunkering fill lines are drained after use.
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Item No.:
08
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Site:
Potable Water-Aft Mooring Station
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Violation:
The air gap under the backflow preventer on the fire suppression line was not sufficient. This was corrected.
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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-Whirlpool Spa Super Halogenation
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Violation:
Whirlpool spas 1 and 2 were not super halogenated on March 5, 7, 10, 12, and 14. Whirlpool spas 3, 4, 5, and 6 were not super halogenated on March 6, 8, 10, 13, and 15. The company policy for dumping the whirlpool spas was updated on February 25 and was implemented on the vessel on March 5. The new company policy stated whirlpool spas should be drained every 48 hours, instead of 24 hours as was done previously. Staff stated it was difficult to maintain water chemistry if the system was shock halogenated but not dumped every 24 hours. Prior to March 5, records showed the whirlpool spas had been shock halogenated every 24 hours.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Super halogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing. Ensure heated activity pools, including interactive RWFs, that have features that break the water surface of the RWF or create a mist are shock halogenated as described. This includes activity pools and interactive RWFs that can be heated by the sun and/or exterior temperature.
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Item No.:
44
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Site:
Recreational Water Facilities-Whirlpool Spa Super Halogenation
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Violation:
Whirlpool spas 1 and 2 were not super halogenated on March 5, 7,10, 12, and 14. Whirlpool spas 3, 4, 5, and 6 were not super halogenated on March 6, 8, 10, 13, and 15. The company policy for dumping the whirlpool spas was updated on February 25 and was implemented on the vessel on March 5. The new company policy stated whirlpool spas should be drained every 48 hours, instead of 24 hours as was done previously. Staff stated it was difficult to maintain water chemistry if the system was shock halogenated but not dumped every 24 hours. Prior to March 5, records showed the whirlpool spas had been shock halogenated every 24 hours.
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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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Item No.:
40
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Site:
Integrated Pest Management-Active Monitoring Log
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Violation:
Fruit flies were reported in the buffet pantry prep on February 6. There was no documentation of a follow-up inspection noted in the log until February 16. Staff stated follow-up had occurred prior to February 16, but was not recorded.
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Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
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Item No.:
30
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Site:
Bar-Pool Bar
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Violation:
The soap at the handwash station located inside the bar had been diluted with water. The area was open during the inspection. This was corrected immediately.
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Recommendation:
Do not dilute soap.
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Item No.:
26
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Site:
Pantry-Pool Bar
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Violation:
Three glasses stored in clean areas of the pantry had food debris on the food contact surface. These were sent to be rewashed.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The cross-connection control log listed a back flow prevention device on the hose bib located at the forward mooring station. However, the backflow prevention device could not be located. A new backflow preventer was installed on the line and the log was updated to reflect the new device.
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Recommendation:
Maintain an accurate record of backflow prevention devices.
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Item No.:
25
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Site:
Galley-Potwash
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Violation:
A wet wiping cloth was hanging on the top of the door to the technical compartment of the pulper machine.
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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.:
30
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Site:
Galley-Crew Food Worker Toilet Room
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Violation:
The crew food worker toilet room did not have toilet paper.
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Recommendation:
Provide a supply of toilet tissue at each toilet at all times.
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Item No.:
25
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Site:
Galley-Mini Cold Galley
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Violation:
A wiping cloth was hanging over the side of the sanitizing bucket.
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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.:
22
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Site:
Galley-Mini Cold Galley
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Violation:
The sanitizing solution in the sanitizing bucket was dirty. This was immediately replaced.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
21
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Site:
Galley-Walk-in Refrigerator
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Violation:
Lids on three plastic storage containers were cracked, which made 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:
Galley-Mini Hot Galley
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Violation:
Dirty water was dripping from the bottom of combination oven #2 while it was in use.
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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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Item No.:
35
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Site:
Galley-Mini Hot Galley
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Violation:
The dirty water dripping from combination oven #2 was pooling on the deck between the combination units.
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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.:
33
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Site:
Galley-Mini Hot Galley
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Violation:
Two of the three deck mats in front of the tilting pans were heavily damaged. Each mat was missing large sections of material.
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Recommendation:
Ensure mats are designed to be removable and easily cleanable.
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Item No.:
22
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Site:
Buffet-Ocean View Cafe Omelet Station
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Violation:
The sanitizing solution in the sanitizing bucket was dirty. This was immediately replaced.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
32
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Site:
Galley-Mini Hot Galley
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Violation:
Four waste containers filled with garbage were stored between the hot galley and the potwash area with no lids. The area was not open during the inspection.
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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.:
38
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Site:
Galley-Warewash
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Violation:
The cleaning material locker between the two warewash machines was not labeled.
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
26
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Site:
Buffet-Ocean View Cafe Aft Beverage Stations
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Violation:
The top ice compartment in the counter-mounted ice dispenser at both the port and starboard aft beverage stations was heavily soiled with a significant accumulation of black debris. Both machines, which were filled with ice, were immediately taken out of service to be cleaned.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
33
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Site:
Buffet-Ocean View Cafe Aft Condiment Stations
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Violation:
The deck in front of the aft condiment stations, which were directly across from the port and starboard beverage stations, was carpeted. Both condiment stations had individual coffee creamers, tea bags, and hot chocolate mix out for self-service.
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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.:
08
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Site:
Buffet-Ocean View Cafe Ice Cream Station
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Violation:
The bucket fill tap under the employee handwash sink was threaded to accept a hose attachment but did not have a backflow prevention device installed.
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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.:
26
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Site:
Pantry-Ocean View Cafe Service Pantry
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Violation:
The interior side of the white deflector panel as well as the white water dispensing tube inside the ice machine was heavily soiled with a significant accumulation of black debris. This ice machine was immediately shut down to be cleaned.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Spa Cafe
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Violation:
The white water dispensing tube inside the ice machine was soiled with a slight accumulation of black debris. The ice machine was immediately shut down for cleaning.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
19
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Site:
Galley-Pastry
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Violation:
The top tray of crepes stored on a rolling trolley inside the walk-in freezer were not covered. The crepes were not in the cooling process.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
21
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Site:
Galley-Pastry
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Violation:
The gasket around the right door of reach-in refrigerator # 121 was loose and not properly installed in several locations.
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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.:
27
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Site:
Galley-Pastry
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Violation:
The loose gasket around the right door of reach-in refrigerator #121 was soiled with black debris.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Walk-in Refrigerator #5
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Violation:
The fan blades and grill on the condenser unit were soiled with significant amount of dust and debris.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
30
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Site:
Galley-Port Hot Galley
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Violation:
The handwash station near the tilting pans did not have a waste receptacle during operation.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
37
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Site:
Galley-Port Hot Galley
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Violation:
Steam from the right tilting pan, which was being used to boil pasta, was escaping from the canopy hood and condensing on the deckhead between the blast chiller. Condensation was also accumulating on the deckhead inside the canopy hood. No food was impacted by dripping water.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
33
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Site:
Galley-Port Hot Galley
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Violation:
A significant amount of pooled water was observed on the deck to the right of the tilting pans. The pooled water was directly under condensation on the deckhead, but no water was actually observed dripping to the floor 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.
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Item No.:
22
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Site:
Galley-Soup Station
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Violation:
A flatbed trolley stacked with soiled plastic containers and hotel pans was stored against the preparation counter and utility sink and within 1 meter of an in-use soup kettle. The soiled storage area of the adjacent potwash area was overwhelmed, causing the flatbed trolley to enter the soup station.
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Recommendation:
Provide a minimum of 1 meter between clean and soiled items. 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.:
33
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Site:
Galley-Soup Station
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Violation:
A bulkhead profile strip to the right of the utility sink was loose creating a difficult-to-clean gap.
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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.:
37
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Site:
Galley-Starboard Hot Galley
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Violation:
An excessive amount of steam from the far left combination oven was escaping from the canopy hood. Also, condensation was accumulating on the deckhead and bulkhead inside the canopy hood.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Starboard Bains-Marie
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Violation:
Condensation was collecting on the bulkhead and underside of the over shelf above the bains-marie. An excessive amount of steam was escaping from the in-use bains-mare, which were being operated on time control. No food was impacted.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
The tongs for two bread baskets and two pastry cakes were not stored beneath the sneeze shield during service.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
34
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Site:
Preparation Room-Fish
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Violation:
The scupper drain under the handwash sink was clogged. Water had accumulated inside the scupper.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
14
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Site:
Preparation Room-Poultry
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Violation:
An employee preparing chicken was wearing a bracelet on his wrist.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
34
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Site:
Bar-Cafe al Bacio
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Violation:
The water supply line to the right espresso machine had a slight leak.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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