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Item No.:
08
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Site:
Potable Water-Engine Control Room
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Violation:
Excessive debris blocked the vents of the backflow preventer for the coffee machine, which prevented the vents from being able to function properly. Crew began corrective action immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
29
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Site:
Pantry-Housekeeping Pantry Deck 7 Midship
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Violation:
The handwash sink temperature measured 125F. The user was unable to adjust the temperature. Crew immediately reduced the temperature to the appropriate range.
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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.:
36
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Site:
Pantry-Housekeeping Pantry Deck 7 Midship
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Violation:
The light above the hood type glasswash machine did not turn on and the area was not well lit. Crew immediately began repairs.
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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.:
02
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Site:
Medical-Report Submission
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Violation:
There was no proof onboard that the 24-hour report sent on 16 June was successfully received by VSP. The inspector confirmed that it was received by VSP.
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Recommendation:
Submit routine 24-hour and 4-hour update reports electronically and ensure that the vessel maintains proof onboard that the report was successfully received by VSP.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The AGE log for the voyage 26 May - 4 June had one crew member added to the log by mistake when staff entered the information of a passenger under his name. Medical staff was instructed by the corporate office to make a note on the medical record because they could not delete the entry.
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Recommendation:
Maintain accurate records on the vessel's AGE log for a minimum of 12 months.
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Item No.:
01
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Report
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Violation:
The AGE 24-hour report for the voyage 26 May - 4 June was inaccurate by having one crew member added to the report by mistake when staff entered the information of a passenger under his name. Medical staff was instructed by the corporate office to make a not on the medical record because they could not delete the entry on the log and the report was sent with the information contained on the AGE log.
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Recommendation:
Ensure the AGE report contains the following: (1) name of the vessel; (2) port of embarkation; (3) date of embarkation; (4) port of disembarkation; (5) date of disembarkation; (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) total numbers of reportable cases of AGE among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) total number of passengers and crew members on the cruise.
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Item No.:
37
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Site:
Galley-Deck 3 Hot Line
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Violation:
During breakfast service, there was condensate dripping on the deck from the deckhead air vent next to the food preparation counter. No food was observed being impacted by the 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. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
22
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Site:
Galley-Deck 3 Port Dishwash
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Violation:
The flight-type dishwash machine was out of service since the morning.
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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.:
29
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Site:
Galley-Deck 3 Starboard Coffee Station
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Violation:
The handwashing station water temperature measured 133F and rising. The temperature could not be adjusted by the user. 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.:
15
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Site:
Preparation Room-Fish Preparation Walk-in Refrigerator
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Violation:
A whole snapper of approximately 2 feet/9 pounds was stored on the shelves with all other fresh fish. It was found that this snapper was caught and brought onboard by the crew in Grand Cayman 2 days before the inspection. Crew reported there were plans to prepare and serve the fish to the crew. This snapper was discarded in the incinerator immediately after the finding.
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Recommendation:
Ensure food is safe and unadulterated. Ensure fish, other than molluscan shellfish, intended for consumption in their raw form are obtained from a supplier that freezes the fish to destroy parasites or frozen on the vessel and records are retained. Ensure fish that are received for service are commercially and legally caught or harvested or otherwise approved for service by VSP through an approved variance.
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Item No.:
13
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Site:
Preparation Room-Fish Preparation Walk-in Refrigerator
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Violation:
A whole snapper of approximately 2 feet/9 pounds was stored on the shelves with all other fresh fish. It was found that this snapper was caught and brought onboard by the crew in Grand Cayman 2 days before the inspection. Crew reported there were plans to prepare and serve the fish to the crew. This snapper was discarded in the incinerator immediately after the finding. Managers were aware of the fish sourcing and the plans to serve to the crew.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; Ensure that the areas of knowledge include safe sourcing of food.
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Item No.:
34
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Site:
Preparation Room-
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Violation:
The utility and handwashing sinks were continuously leaking. Corrections started immediately.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
27
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Site:
Preparation Room-Poultry Preparation Walk-in Refrigerator
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Violation:
The plastic curtains at the door were soiled. Provisions for the day had not started at the time of the finding.
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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.:
19
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Site:
Provisions-Concessionaire
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Violation:
During provisioning, boxes of food items were stored directly on the deck. Corrections started 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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
27
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Site:
Galley-Walk-In Refrigerator
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Violation:
The plastic curtains at the door were soiled. 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.:
33
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Site:
Pantry-Caf al Bacio
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Violation:
There was a gap along the side of the deckhead air vent. Corrections started immediately.
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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, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
16
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Site:
Pantry-Michael's Club
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Violation:
The time control plan for the morning breakfast and evening canap services was in the Murano Galley and not in Michael's Club where the service was done. After the finding, a copy of the plan was to be placed in the Michael's Club pantry.
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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. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (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.:
28
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Site:
Buffet-Ocean View Buffet - Line #4
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Violation:
Approximately 15 blue condiment ramekins were stored wet on the service counter in a manner which prevented them from being able to air dry. These were immediately removed for proper cleaning.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
20
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Site:
Buffet-Ocean View Buffet - Line #3
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Violation:
A total of six grey gondola Danish trays out for service on the breakfast serving line were in poor condition which made them difficult to clean. The corners were peeling and chipping. The material covering these trays did not appear to be durable for the frequency of use and washing.
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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;
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Item No.:
21
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Site:
Galley-Mast Grill
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Violation:
Two fasteners were missing on the fitting beneath the hot dog griddle grease drain. The missing fasteners left openings that were difficult to clean. Staff corrected this on site by applying a food grade epoxy filling.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
26
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Site:
Other-Spa Cafe Service Line
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Violation:
Two previously cleaned blenders on the countertop had a light layer of food debris around the top fitting of the lid. These blenders were used to make smoothies using raw vegetable and fruits. Staff promptly removed these for cleaning.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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