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Item No.:
02
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Site:
Medical-72-hour Questionnaire
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Violation:
The 72-hour food/beverage questionnaire did not contain a section to identify the patient as a passenger or crew member. This is a new requirement in the 2018 VSP Operations Manual.
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Recommendation:
Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log.
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Item No.:
06
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Site:
Potable Water-Distant Point Analyzer-Chart Recorder Records
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Violation:
The aft distant point analyzer-chart recorder record, dated 12 March 19, had a gap in recording from 08:15 until 09:05. Additionally, the forward distant point analyzer-chart recorder record, dated 12 March 19, had a gap in recording from 08:15 until 09:20. There were no notations on either chart explaining the occurrence of these gaps in recording.
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Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system. If electronic data loggers are used in lieu of chart recorders, record notations of any unusual events in the potable water system log.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program Log
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Violation:
The cross-connection control program log identified non-testable backflow prevention devices were attached to the cabin showers; however, there was no quantity listed for the amount of backflow prevention devices attached to these showers. Additionally, the non-testable backflow prevention devices for the cabin toilets were not listed in this 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. Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
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Item No.:
08
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Site:
Potable Water-Production Record
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Violation:
The potable water production record, dated 4 March 2019, identified potable water production began at 19:08. The first check of the free halogen residual and pH level did not occur until 20:19. Staff provided the production analyzer-chart recorder record for this date; however, the analyzer-chart recorder did not start recording values on this chart until 19:40 for pH and 19:50 for the halogen residual. Staff stated there was an error in recording the accurate start time.
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Recommendation:
Adjust the free halogen residual level to at least 2.0 MG/L (ppm) and the pH not to exceed 7.8 within 30 minutes of the start of the production processes.
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Item No.:
08
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Site:
Galley-Deck 4 Bakery
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Violation:
Water was spraying from the atmospheric vents of the backflow prevention device installed inside the technical compartment of the ice water chiller.
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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-Whirlpool Spa Record Log Books
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Violation:
The daily record sheets for the whirlpool spa books had a previously typed turnover rate of 240 minutes identified on the top of each record. These previously typed records were observed for the Deck 16 Forward Tower Whirlpool Spa, Deck 16 Forward Suite Terrace Whirlpool Spa, and Deck 14 Solarium Whirlpool Spa for a date range from 2 March 2019 until 16 March 2019. Staff stated this error was due to prepopulating the records. Staff stated a turnover rate of less than 30 minutes was maintained for all whirlpool spas.
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Recommendation:
Ensure records accurately reflect the required turnover rate for the recreational water facility.
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Item No.:
10
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Site:
Recreational Water Facilities-Terrace Suite Swimming Pool
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Violation:
The depth markers located inside the tub and on the side of the tub for the Terrace Suite Swimming Pool identified the maximum depth as 1.25 meters (4 feet 2 inches); however, the corresponding depth marker located on the top of the deck identified the maximum depth as 1.2 meters (4 feet). Staff was unable to explain this discrepancy.
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Recommendation:
Prominently display the depth of each RWF that is deeper than 1 meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1 meter (3 feet) change in depth.
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Item No.:
16
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Site:
Other-Rooftop Garden
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Violation:
There was no asterisk linking the consumer advisory statement at the bottom of the menu to items that could be served raw or undercooked. Staff stated the beef burger and the pepper steak were cooked-to-order. Corrections started immediately.
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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 raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (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.:
17
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Site:
Bar-Martini Bar
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Violation:
Two time control plans were posted inside the Martini Bar. One plan had a set up time of 11:00, while the other plan had a set up time of 09:00. Staff stated one plan was for embarkation day and the other plan was for port days; however, there was no designation on either time control plan to indicate which one was for which day. The time control plan that had a set up time of 11:00 was discarded, and staff stated they would follow the time control plan with a set up time of 09:00.
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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.
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Item No.:
19
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Site:
Preparation Room-Walk-in Refrigerator
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Violation:
Four plastic containers of food stored on the top shelf of the walk-in refrigerator were partially uncovered. The lids for these four containers were placed in a position that did not fully cover the food items inside. The food items inside these containers were not in the cooling process.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
20
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Site:
Preparation Room-Blast Chiller
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Violation:
The blast chiller was identified as out of order since 5 March 2019. The ship provided documentation that a claim report was submitted to the shipyard to provide the spare parts needed to repair the unit. Crew were utilizing a blast chiller in the main galley.
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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:
Bar-Caf al Bacio
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Violation:
The coffee grinder, located between the two espresso machines, had slotted fasteners located in the food-splash zone. Corrections started immediately. Additionally, silicone was applied to cover the slotted fasteners on the other two coffee grinders in this area. The silicon was applied in a manner that made the area difficult to clean.
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Recommendation:
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 4 Warewash
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Violation:
The front spray nozzle, located on the auxiliary rinse manifold for the portside flight-type dishwashing machine, was clogged with food debris. This nozzle was unable to produce water during operation.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used). Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
22
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Site:
Galley-Warewashing Station
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Violation:
The curtains on both sides of the wash compartment, located inside the flight-type dishwashing machine, were heavily soiled with food debris. This accumulation of food debris was extremely significant between the curtain flaps. This dishwashing machine was in operation during the inspection.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Buffet-Cold Line #4
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Violation:
The sanitizing solution inside the sanitizing bucket was soiled with food debris. There was a cloth stored inside this bucket. Corrections started immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
25
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Site:
Buffet-Cold Line #4
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Violation:
The sanitizing solution inside the sanitizing bucket was soiled with food debris. There was a cloth stored inside this bucket. Corrections started immediately.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
27
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Site:
Buffet-Coffee and Juice
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Violation:
The ledge under the removable panels, located on the front of the coffee station counter, was soiled with brown debris. When these panels were removed, a strong odor was released. The inspector was able to wipe away the debris with an alcohol wipe. Staff stated these panels were sealed with silicone to prevent the panels from moving, but the silicone had worn away. Corrections started 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:
Galley-Fine Cut
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Violation:
The technical compartment of the salamander was soiled with more than one day's worth of accumulation. Corrections started 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:
Galley-Deck 4 Bakery
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Violation:
The technical compartment of the ice water chiller was drenched in water from the backflow prevention device. This backflow prevention device was spraying water from the atmospheric vents. The bottom of the compartment was filled with water that was pouring out from the drain into the deck scupper in front of the unit.
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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-Eden Show Galley
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Violation:
The backflow prevention device for the combination oven was heavily soiled with a white sludge material.
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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:
Other-Retreat Lounge
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Violation:
At the wine station, four cleaned champagne glasses were stored upright and unprotected. These items were sent for rewash.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
29
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Site:
Pantry-8 Ice Station B-08-1-004
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Violation:
The only handwashing station inside of this ice station was unable to achieve a temperature of less than 120.0F through the mixing valve. The inspector ran the water for over two minutes, and recorded a maximum temperature of 125.1F with a tip-sensitive maximum/minimum recording thermometer. The temperature remained over 120.0F for the entire two minutes. The user was unable to adjust the temperature. This area was not in service. Corrections started immediately.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Other-Deck 11 Bridge
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Violation:
The deck, located on either sides and behind the undercounter refrigeration unit, was soiled with greater than a day's worth of accumulation of dust and debris. This undercounter refrigeration unit was not elevated off the deck, but was movable for cleaning underneath. Corrections started immediately. Additionally, the juncture between the deck and the bulkhead on the right side of this refrigeration unit was not coved.
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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. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Other-Retreat Lounge
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Violation:
Three stacks of approximately five decorative paper books were attached to the bulkhead behind the coffee station. These paper books were not easily cleanable. These books were discarded.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Other-Retreat Lounge
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Violation:
There was no coving between the two side bulkhead/deck junctures for the coffee station and the wine station.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
35
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Site:
Galley-Hot Galley
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Violation:
Water pooled on the bottom of the bain-marie's technical compartment. Staff stated the bain-marie was recently emptied, and some of the water from the bain-marie may not have been directed to the drain. Additionally, condensate formation was observed on the top of the technical compartment. This condensate was not dripping.
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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.:
37
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Site:
Galley-Hot Galley
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Violation:
Water pooled on the bottom of the bain-marie's technical compartment. Staff stated the bain-marie was recently emptied, and some of the water from the bain-marie may not have been directed to the drain. Additionally, condensate formation was observed on the top of the technical compartment. This condensate was not dripping.
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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.:
42
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Site:
Children Area-Child-Size Toilet
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Violation:
The child-size toilet measured a height greater than 280 millimeters (11 inches) from the deck to the top of the toilet seat. A step stool was provided to minimize the height. Since this vessel was recently constructed, this portable step stool was not in compliance with section # 10.2.2.1.1 of the 2018 VSP Operations Manual.
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Recommendation:
If toilet rooms are located in a child-activity center, provide a child-size toilet(s) or child-accessible toilet(s) and handwashing facilities. Ensure child-size toilets (to include the toilet seat) have a maximum height of 280 millimeters (11 inches) and a toilet seat opening no greater than 203 millimeters (8 inches). Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck.
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