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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
Staff used the alternative method for cleaning and disinfection of potable water tanks per section 5.3.4.1.7 of the 2011 VSP Operations Manual and internal procedures on the SQM. The following tanks were cleaned, disinfected, and placed back in service without verification that tank surfaces remained wet with the chlorine solution for at least 2 hours: tank 1 Port (13 April), tank 1 Starboard (27 March), tank 3 Port (20 March), tank 3 Center (15 March), tank 5 Starboard (11 March). It was documented and discussed with the staff that after the 200 ppm solution was sprayed on the walls of the tanks, the tanks were closed to avoid contamination, and re-filled. Internal procedures instructed to go back in the tanks to verify that surfaces were still wet.
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Recommendation:
If the alternative potable water tank cleaning and disinfection procedure described in this section is used, ensure it is only used for routine cleaning and disinfection and not for known or suspected contaminated tanks.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The list of testable backflow prevention devices included some information on differential pressures recorded during tests but the testing and documentation procedure could not be clarified by the staff. Specifically, eight reduced pressure zone (RPz) backflow prevention devices had no documented differential pressure at the time they started to leak from the intermediate relieve vents as required by the device manufacturer's testing methods. In addition, 21 RPz had three differential pressures documented during their tests but staff could not clarify to which step of the device manufacturer 4-step testing procedure corresponded their recorded data.
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Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device. Ensure the follow the manufacturer's instructions for testing each device and record differential pressures as required by the manufacturer to identify correct functioning or possible failure.
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Item No.:
08
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Site:
Potable Water-Carpenter's Workshop
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Violation:
The hot water pipe to the handwashing station was not identified as a potable water line.
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Recommendation:
Ensure each bunker station potable water filling line is striped or painted blue or in accordance with the color designation in ISO 14726 (blue/green/blue) and clearly labeled "POTABLE WATER FILLING" in letters at least 13 millimeters (0.5 inch) high, stamped on a noncorrosive label plate or the equivalent, and located at or near the point of the hose connection.
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Item No.:
10
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Site:
Recreational Water Facilities-Shock-halogenation Records
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Violation:
Numerous entries of shock-halogenation for the 6 whirlpools and the flow rider stated that the chlorine concentrations at start and end of one hour were either > 0 or > 6. Staff stated that the responsible individual for the records could have written these numbers wanting to write a 10 but due to the handwriting looked like 0s and 6s. These records were reviewed and signed by a supervisor.
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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. Superhalogenate 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.
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Item No.:
10
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Site:
Recreational Water Facilities-Roman Spa
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Violation:
There was no shepherd's hook for the spa pool. The stand where it goes next to the flotation device was empty.
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Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool #4
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Violation:
The temperature of the water was 109°F instead of the maximum temperature of 104°F. No users were in the whirlpool at the time of the evaluation. The inspection team closed the access to the whirlpool and adjusted the temperature control mechanism in the pump room to lower the temperature. The ECR also received an alarm but it was unclear why the out of range temperature was not reported.
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Recommendation:
Provide a temperature-control mechanism to prevent the temperature from exceeding 40°C (104°F) on whirlpool spas and spa pools.
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Item No.:
16
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Site:
Room Service-Interactive Television
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Violation:
On the 'All-Day Menu' a partial consumer advisory was displayed for the two seed rye baguette, containing cold smoked salmon, and the steak sandwich which could be cooked to order. Guests needed to go to the second page on the screen to read the complete advisory, something that was not necessary to order.
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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 by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order. Display the consumer advisory on a single screen for easy viewing.
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Item No.:
17
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Site:
Galley-Windjammer
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Violation:
The cooling log for 3 May was not complete for onion and tomato mixture. Cooling was only documented to 70°F and not to 41°F or below.
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Recommendation:
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Potable Water-Tank Top Chlorine Generator
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Violation:
This process of creating chlorine from water and salt for potable water and recreational water uses is to be conducted per strict controls set forth in a variance. Although specific guidelines were agreed between the cruise line and the Vessel Sanitation Program (VSP) for its implementation, this variance is still not approved. An inspection of the chlorine generator area for potable water in the engine room found that the storage container of dozens of salt bags used for the generation of chlorine to be injected to potable water was next to a gray water tank and gray water pump station. Staff stated that a permanent solution for storing the salt in a food area, as required by VSP, was being discussed with the cruise line corporate office.
In addition, the salt was labeled all in Chinese and not even a crew member that was a Chinese native speaker could read from the label that the salt was meant for food or drinking, another requirement of the agreement that the salt had to be food-grade. Staff shared with the inspector email communications indicating the purchase and delivery of food-grade salt in addition to a 'Declaration of product of food grade' from the Engineering Technology Institute Co. LTD of CNSIC. However, it was not possible to link all this documentation to the actual salt product.
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Recommendation:
Ensure that the food-grade property of the salt is unmistakably recognized. 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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Deck 4 - Bakery
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Violation:
On the exit end of the dough sheeter belt, a large area was broken off and torn, making cleaning difficult.
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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; (3) finished to have a smooth, easily cleanable surface. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Galley-Giovanni Table
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Violation:
The counter top next to the ice dispenser had deep crevices and cuts where the coffee machine was removed.
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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.:
22
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Site:
Galley-Deck 3 - Potwash
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Violation:
Many items were tightly stacked together in the three-compartment sink sanitizing compartment, not allowing the unobstructed exposure of the items with the sanitizing solution.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
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Site:
Galley-Deck 5 Dishwash
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Violation:
The electrical display on the dishwash machine was difficult to read.
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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.
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Item No.:
22
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Site:
Galley-Windjammer
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Violation:
The glasswash machine had been out of service since 3 May. Parts were estimated to be delivered on 30 June. Glasses were taken to Johnny Rockets to be washed.
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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.
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Item No.:
22
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Site:
Galley-Johnny Rockets
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Violation:
Temperatures of the final rinse sanitizing spray nozzles measured 166°F, 171°F, and 160°F. A 180°F thermolabel was placed on the upper final rinse spray arm, which did not turn black to indicate proper temperature was reached. The utensil surface temperature properly measured 162°F.
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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.
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Item No.:
22
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Site:
Galley-Deck 4 - Potwash
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Violation:
Many items were tightly stacked together in the three-compartment sink sanitizing compartment, not allowing the unobstructed exposure of the items with the sanitizing solution.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
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Site:
Galley-Deck 5 - Dishwash
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Violation:
Food residue was in the second wash tank when the machine was in operation.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Cafe Promenade
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Violation:
The bucket of chlorine sanitizing solution was cloudy. The solution was immediately remade.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
28
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Site:
Galley-Deck 5 Dishwash
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Violation:
The fan coil above the clean end inside the dishwash machine was soiled with grease and dust. Staff stated the area was cleaned every three months.
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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.
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Item No.:
28
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Site:
Provisions-Hotel Store T731 (Tween Deck)
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Violation:
Two boxes of soda straws were stored on the deck. Many boxes were stored on stands 2-3 inches (50-75 mm) above the deck.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Other-Deck 3 - Crew Back Deck
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Violation:
Numerous boxes of glassware were stored in this open deck area and exposed to the elements of weather and the sea. Some boxes were open. The bulkheads were cage-like bars that were rusted and difficult to clean. All boxes were soiled from being in the outside environment. The deckhead had exposed pipes.
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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.
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Item No.:
30
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Site:
Bar-Crew Bar
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Violation:
At the outside crew bar, the handwash station sign was posted on the opposite counter next to the utility sink. At the inside crew bar, the handwash station sign was missing.
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Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
33
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Site:
Bar-Crew Bar
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Violation:
At the outside crew bar, the deckhead fan was heavily soiled with dust. The bar was not in operation during the inspection.
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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 3 - Crew Back Deck
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Violation:
Numerous boxes of glassware were stored in this open deck area. The bulkheads were cage-like bars that were heavily rusted and difficult to clean. The deckhead had exposed pipes. The deck/bulkhead junctures were not coved.
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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. 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). Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant.
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Item No.:
38
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Site:
Buffet-Johnny Rockets
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Violation:
On the front counter, the soda dispenser and draft beer dispenser had not been used for at least six months.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Deck 4 - Entrance in Galley
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Violation:
A fly was near the two lockers at the entrance to the galley from the dining room. The fly was immediately destroyed.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 5 - Dry Store
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Violation:
A fly was inside the dry store cabinet.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Integrated Pest Management-Training
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Violation:
The individuals inspecting and accepting incoming provisions for the photo department on 22 April and the concessionaire on 9 and 22 April did not have 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.:
44
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Site:
Recreational Water Facilities-Shock-halogenation Records
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Violation:
Although these records were reviewed and signed by a supervisor, numerous entries of shock-halogenation for the 6 whirlpools and the flow rider stated that the chlorine concentrations at start and end of one hour were either > 0 or > 6. Staff stated that the responsible individual for the records could have written these numbers wanting to write a 10 but due to the handwriting looked like 0s and 6s.
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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 2011 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 2011 Operations Manual as it relates to their assigned duties.
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