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Item No.:
07
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Site:
Potable Water-Disinfection
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Violation:
Disinfection was documented done at 200 ppm for 1 hour on several pipes during a scheduled nonemergency job on 13 December 2018. All other scheduled jobs documented a disinfection procedure of 50 ppm for 4 hours.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
08
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Site:
Potable Water-Villas Steam Rooms
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Violation:
The hot water hose in the Villa 14000 steam room was long enough to reach the deck and had no backflow prevention. In addition, the hot water hose in the Villa 14500 steam room was about 1 cm from the deck, thus not having a proper air gap.
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Recommendation:
Use air gaps where feasible and where water under pressure is not required. Install backflow prevention devices when air gaps are impractical or when water under pressure is required. Provide an air gap for the atmospheric vent of all backflow prevention devices. Ensure a mechanical backflow prevention device has an atmospheric vent. 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:
Buffet-Deck 12 Garden Cafe
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Violation:
At the mid-ship beverage station, the undercounter backflow prevention device for the countertop coffee maker was corroded and continuously dripping water. Remediation 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:
Galley-Deck 6 Alazar
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Violation:
The backflow prevention device for the combination oven was continuously dripping water. Remediation 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:
Galley-Deck 6 Grand Pacific
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Violation:
The backflow prevention device for the hood cleaning system was continuously dripping water during the inspection. Remediation 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:
Buffet-Deck 5
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Violation:
The undercounter backflow prevention device for the countertop coffee machine was constantly dripping water. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Water Chemistry - Alkalinity
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Violation:
Staff was unaware of what was total alkalinity and was not monitoring it in RWFs. The inspector explained what was alkalinity and the way they could measure it with their test kit.
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Recommendation:
Monitor and adjust the RWF?s flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry. Install flow meters to monitor flow rates.
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Item No.:
10
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Site:
Recreational Water Facilities-Villa 14500 Whirlpool Safety Sign
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Violation:
The safety sign was partially blocked by a towel bin. This was corrected immediately.
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Recommendation:
Do not block safety signs.
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Item No.:
17
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Site:
Galley-Deck 12
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Violation:
The inspector noticed a food worker transporting three containers of raw meat cut for steaks on a food transportation cart. The crew member had a transportation log with him at the time. The inspector asked to see the log. At the top right corner, the log stated the 'start time and discard time.' According to the log, the meat on the cart stated 5:30 am as the start-time and 10:30 am as the discard-time, which designated a single time-control plan of 5-hours. Staff explained to the inspector that a 'batch-time' is used and that there can be over-laps of the time control period. Staff stated when this happens, the time-control sticker on the container of food being transported, lists the proper discard- timed based on when the food was removed from temperature control. The inspector and staff decided to re-label the transportation log to state the time the food actually enters the time-temperature danger zone as the start time, so not to confuse the item as being in time-control for 5-hours.
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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:
Galley-Deck 12
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Violation:
In cold box #265, a stainless-steel pan of peppers was stored partially un-covered. Remediation began immediately.
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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
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Site:
Provisions-Deck 4 Vegetable Storage Room 0378
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Violation:
In the vegetable storage cold-room, the deckhead above approximately 25 boxes of red peppers and broccoli was wet with condensation that was continuously dripping water from the seams of many stainless steel panels that make up the deckhead. The water drops were seen falling into the boxes of the red peppers and broccoli during the inspection. Additionally, the tops of many other boxes of vegetables located in other areas of the cold-room were soiled with water due to constant water dripping. The boxes of red peppers and broccoli were removed and discarded during the inspection. The deckhead was cleaned and the items stored under this area that were not soiled were moved to a clean dry storage space within the cold room. The source of the water could not be identified.
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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.:
19
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Site:
Provisions-Deck 4 Walk-In 0458
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Violation:
An excessive amount of frozen condensate was gathered throughout the entire cold unit. From the door entrance to the most back bulkhead, frozen condensate was gathered on both the deckhead and bulkhead. Additionally, multiple boxes containing sealed bags of food had ice shavings on the top of the box. The inspector and staff discussed the provisioning process and ways to shorten the time the doors to the walk-in unit were open during active provisioning.
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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:
Buffet-Deck 12 Garden Cafe
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Violation:
The coffee maker at the mid-ship beverage station was out-of-service. A work order had been placed.
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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; 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:
Buffet-Deck 12 Top Siders
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Violation:
The food splash zone area of the heat lamps located above the hot buffet line was rusted and soiled in several areas. The inspector used an alcohol pad to remove rust and food debris. The area was not in service at the time of the inspection. Cleaning began immediately.
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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. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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-Deck 6
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Violation:
At the aft dishwashing area, an excessive amount of steam was escaping from the wash-tank door of the flight-type dishwashing machine. No condensation build-up on the deckhead was observed during the inspection. 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.:
22
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Site:
Galley-Deck 6
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Violation:
At the aft dishwashing area, an excess amount of water was exiting from the wash-tank and final rinse-tank doors. 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.:
22
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Site:
Galley-Deck 6
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Violation:
At the potwashing machine in this area, a heavy amount of steam was escaping from multiple sides of the front door area. 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.:
22
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Site:
Galley-Deck 5 Dishwashing Area
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Violation:
One spray nozzle of the conveyor-type dishwashing machine was clogged not allowing a fan-like spray pattern. The areas was in operation at the time of the inspection. The machine was closed. 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.:
22
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Site:
Galley-Deck 5 Dishwashing Area
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Violation:
A heavy amount of steam was escaping from all sides of the wash-tank doors for the conveyor-type glasswashing and dishwashing machines causing a slight build-up of condensation on the deckhead above both machines. 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.:
22
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Site:
Galley-Deck 12
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Violation:
The final rinse curtains for the flight-type dishwashing machine were coiled and ineffective. 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.:
23
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Site:
Galley-Deck 12
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Violation:
The flight-type dishwashing machine in this area measured a plate-surface water temperature of 144F, 147F, and 146.5F after three attempts. The machine was in service at the time of the inspection. The soiled plates were re-routed to the second flight-type machine located on the same deck. Remediation began immediately.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
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Site:
Galley-Deck 6
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Violation:
At the aft flight-type dishwashing area, the manifold temperature for the final rinse wash tank reached in excess of 200F. The inspector placed a 200F thermolabel on the manifold and the label-tuned black, indicating the water temperature was at least 200F. Additionally, the internal thermometer for the flight-type dishwashing machine stated the manifold water temperature as <200F as well. Remediation began immediately.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Deck 6
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Violation:
The ice machine in this area had a small amount of brown debris on the water-arm. An alcohol pad was used to remove the debris. Remediation began immediately.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. 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-Deck 12
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Violation:
The ice machine in this area had a small amount of debris on the inside food-contact area of the evaporator protection shield. An alcohol swab was used to remove the debris. Remediation began immediately.
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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:
Buffet-Deck 12 Top Siders
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Violation:
The food splash zone area of the heat lamps located above the hot buffet line was soiled in several areas. The inspector used an alcohol pad to remove rust and food debris. The area was not in service at the time of the inspection. Cleaning began immediately.
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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-Deck 12 Off-Galley Area
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Violation:
The top of the liquor storage cabinet was heavily soiled with dust and an oily residue. Cleaning began immediately.
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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:
Buffet-Deck 12 Garden Cafe
|
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Violation:
The undercounter backflow prevention device for the coffee maker at beverage station #3 was soiled. Cleaning began immediately. The area was in service at the time of the inspection.
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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:
Buffet-Deck 12 Great Outdoors
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Violation:
At the outside buffet station, a container of previously cleaned utensils was stored un-protected. The utensils were immediately removed for cleaning.
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Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
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Item No.:
28
|
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Site:
Buffet-Deck12 Garden Cafe
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Violation:
At the mid-ship entrance, approximately 25 previously cleaned plastic water cups were stored inverted on the buffet line-dripping wet on the food contact surface. The cups were removed for cleaning. The area was open for service at the time of the inspection.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Other-Deck 8 Forward/Port Hotel Store
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Violation:
Galley utensils and chinaware were stored in this locker, in and out of original packaging. The overhead cable trays and air ducts were heavily soiled with dust. Most of the utensils and chinaware were boxed and on pallets, but the pallets were heavily soiled. The deck under the metal-shelving units and under the pallets was heavily soiled. Several stacks of food service plastic containers were stored directly on the deck. Several stacks of boxed plate covers were stored directly on the deck.
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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).
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Item No.:
30
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Site:
Buffet-Deck 12 Top Siders
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Violation:
The crew toilet room door used by food service staff was not self-closing. Remediation began immediately.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Provisions-Deck 4 Walk-In 0458
|
|
Violation:
An excessive amount of frozen condensate was gathered throughout the entire cold unit. From the door entrance to the most back bulkhead, frozen condensate was gathered on both the deckhead and bulkhead. Additionally, multiple boxes containing sealed bags of food had ice shavings on the top of the box. The inspector and staff discussed the provisioning process and ways to shorten the time the doors to the walk-in unit were open during active provisioning.
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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-Deck 4 Vegetable Storage Room 0378
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Violation:
In the vegetable storage cold-room, the deckhead above approximately 25 boxes of red peppers and broccoli was wet with condensation that was continuously dripping water from the seams of many stainless steel panels that make up the deckhead. The water drops were seen falling into the boxes of the red peppers and broccoli during the inspection. Additionally, the tops of many other boxes of vegetables located in other areas of the cold-room were soiled with water due to constant water dripping. The boxes of red peppers and broccoli were removed and discarded during the inspection. The deckhead was cleaned and the items stored under this area that were not soiled were moved to a clean dry storage space within the cold room. The source of the water could not be identified.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Other-Deck 8 Forward/Port Hotel Store
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Violation:
Galley utensils and chinaware were stored in this locker, in and out of original packaging. The overhead cable trays and air ducts were heavily soiled with dust. Most of the utensils and chinaware were boxed and on pallets, but the pallets were heavily soiled. The deck under the metal-shelving units and under the pallets was heavily soiled. Several stacks of food service plastic containers were stored directly on the deck. Several stacks of boxed plate covers were stored directly on the deck.
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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. 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.:
35
|
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Site:
Galley-Deck 6
|
|
Violation:
At the aft dishwashing area, an excess amount of water was exiting from the wash-tank and final rinse-tank doors. This water was pooling on to the deck below. Remediation began immediately.
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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.:
36
|
|
Site:
Buffet-Deck 12 Garden Cafe
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|
Violation:
At the mid-ship entrance and above the buffet line, two lights were not working causing the light intensity to fall below the desired intensity of 220 lux needed for food contact surface cleaning. A light intensity of 145 lux was measured during the inspection. Remediation began immediately.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Buffet-Deck 12 Garden Cafe
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Violation:
At the bread station adjacent to the fruit station, the light intensity was insufficient. A light intensity of 48 lux was measured during the inspection. A light intensity of 220 lux is needed for food contact surface cleaning. Remediation began immediately.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Buffet-Deck 12 Great Outdoors
|
|
Violation:
The light intensity at the aft, portside beverage station was insufficient between the countertop beverage dispensing machines. A light intensity of 89 lux, 64 lux, and 73 lux was measured. A light intensity of 110 lux is needed for cleaning purposes.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
|
|
Site:
Galley-Deck 5 Dishwashing Area
|
|
Violation:
A heavy amount of steam was escaping from all sides of the wash-tank doors for the conveyor-type glasswashing and dishwashing machines causing a slight build-up of condensation on the deckhead above both machines. Remediation began immediately.
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|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
40
|
|
Site:
Integrated Pest Management-Active/Passive Monitoring
|
|
Violation:
The Deck 8 Hotel Store and the coffee station (refrigerator/freezer with espresso machine and undercounter food storage) on Deck 4 Technical Office next to the Engine Control Room were not part of the IPM scheduled monitoring.
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Recommendation:
Inspect all food areas at a frequency that can quickly detect the evidence of pests, harborage conditions, cleanliness, and protection of outer openings. In nonfood areas, give reasonable care to conduct inspections for the presence of insects, rodents, and other pests. Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log.
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Item No.:
40
|
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Site:
Integrated Pest Management-Training
|
|
Violation:
The Engine Store Keeper inspected and accepted incoming deliveries and had no documented IPM training.
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|
Recommendation:
Ensure the IPM Plan includes provisions for logs for active monitoring of pest sightings in operational areas of the vessel. Ensure the IPM plan includes provisions for training of crew members in charge of log completion. Record the time of the active monitoring inspections in the log.
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Item No.:
42
|
|
Site:
Children Area-Exclusion Policy
|
|
Violation:
The posted exclusion policy flow charts were not legible. Faded colors made the letters almost not visible.
|
|
Recommendation:
Ensure that the exclusion policy flow charts can be read. Ensure the child activity center has a written exclusion policy on procedures to be followed when a child develops symptoms of an infectious illness while at the center. Ensure the exclusion policy includes a requirement for written clearance from the medical staff before a child with symptoms of infectious illness can be allowed in the child activity center. Post the policy at the entrance of the child activity center.
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Item No.:
44
|
|
Site:
Recreational Water Facilities-Water Chemistry - Alkalinity
|
|
Violation:
Staff was unaware of what was total alkalinity and was not monitoring it in RWFs. The inspector explained what was alkalinity and the way they could measure it with their test kit.
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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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