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Item No.:
*
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|
Site:
Housekeeping-Deck Crew Handwash Sinks - Aft
|
|
Violation:
The handwash sinks for the crew housekeeping work zones on decks 8-15 were installed in the passenger corridors with the plumbing directly over carpeted areas.
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|
Recommendation:
Ensure this handwash sink is kept protected, clean and in good repair. Ensure that the carpet remains dry to eliminate any fungal growth.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Pools
|
|
Violation:
The pools (all) were not skimming on one side as the ship was listed for fueling purposes. The skim level must be reached to ensure proper recirculation. Staff/crew can lower the level of the pools to the lowest level inside the tub so that the facility skims even when listed.
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|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool. This applies to wading or swimming pools but not to children's pools. The water for the slide must come directly from the basin of the pool and return directly to the basin of the pool. Flow rates from flow meters must be used to calculate turnover rates. Apply the most protective turnover rate for facilities that meet the definition of more than one type of RWF.
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Item No.:
08
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|
Site:
Potable Water-Cross Connection Control Log
|
|
Violation:
There were no inspection results for the air gaps and some non-testable devices. Staff stated this would be corrected.
|
|
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.
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Item No.:
08
|
|
Site:
Potable Water-Spa Reduced Pressure Assemblies
|
|
Violation:
The two reduced pressure assemblies installed on the aromatherapy lines in the spa, did not have sufficient air gaps beneath the atmospheric vents.
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|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
|
|
Site:
Potable Water-Far Point
|
|
Violation:
There was no air gap on the sample line. The sample line was located several inches below the flood rim level of the funnel drain.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
33
|
|
Site:
Housekeeping-Deck Crew Handwash Sinks - Aft
|
|
Violation:
The side station had no coving on the front facing where the station met the deck. There was a profile strip which created a 90-degree angle.
|
|
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.:
44
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|
Site:
Buffet-Pastry Shop
|
|
Violation:
During breakfast service, waffle making was taking place in the front countertop outside of the coverage area of the local exhaust of the front counter. Staff stated that this operation would be moved under the front local exhaust ventilation.
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|
Recommendation:
Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
|
|
|
Item No.:
36
|
|
Site:
Galley-Port and Starboard Coffee Pantries
|
|
Violation:
The light intensity behind and around the regular coffee machines was less than 110 lux.
|
|
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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|
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Item No.:
19
|
|
Site:
Buffet-Lido
|
|
Violation:
During breakfast service, there were two bread trays with no serving utensil. The trays were rearranged and this corrected the issue.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches). Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
16
|
|
Site:
Dining Room-Princess Dinner Menu
|
|
Violation:
The filet mignon on the item named 'Filet mignon and lobster tail' could be cooked to order and had no asterisk to link it to the consumer advisory on the menu. Corrections started immediately.
|
|
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: (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 or 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 OR (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.:
44
|
|
Site:
Other-Swirl
|
|
Violation:
The popcorn machine in the front counter did not have at least local exhaust ventilation directly above. Staff discussed that the popcorn could be made in the nearby galley.
|
|
Recommendation:
Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
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|
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Item No.:
08
|
|
Site:
Other-Swirl
|
|
Violation:
The chilled water lines to the two ice cream machines were not uniquely identified.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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|
|
Item No.:
19
|
|
Site:
Galley-Slice Show Galley
|
|
Violation:
The lower part of the sneeze guard where the food employees pass the food to the passengers did not have edge guards. Staff explained that they did not pass any food to passengers above the sneeze guards.
|
|
Recommendation:
To protect against chipping, provide edge guards.
|
|
|
Item No.:
44
|
|
Site:
Galley-Slice Show Galley
|
|
Violation:
The pizza hot holding units on the front counter did not have at least local exhaust ventilation directly above.
|
|
Recommendation:
Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
|
|
|
Item No.:
20
|
|
Site:
Galley-Blast Chiller
|
|
Violation:
The walk-in blast chiller was out of service since November 2019. The ship was delivered in October.
|
|
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.:
*
|
|
Site:
Galley-Food Transportation Corridor
|
|
Violation:
The corridor between the galley and the service elevators had no deck coving.
|
|
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.:
*
|
|
Site:
Buffet-Concierge Lounge
|
|
Violation:
The handwashing station for passengers was not positioned along the passenger flow to the buffet. It was located in front of the concierge staff's desk away from the buffet. Consumers did not need to go near the handwashing station to serve themselves. Operationally, route the passenger flow so that passengers serve themselves only after using the handwashing station.
|
|
Recommendation:
|
|
|
Item No.:
29
|
|
Site:
Other-Deck 11 Garbage Store
|
|
Violation:
This area had a spray hose for cleaning trolleys, a handwashing station, and a cleaning locker. The handwashing station was blocked by a large mop bucket.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
16
|
|
Site:
Dining Room-Crown Grill Menu
|
|
Violation:
The raw salmon caviar had no asterisk to link it to the consumer advisory on the menu. Corrections started immediately.
|
|
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: (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 or 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 OR (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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Crown Grill
|
|
Violation:
The ice machine was out of order. Staff stated they go to another galley to get the ice they need.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Other-Deck 7 Port and Starboard Outside Waiter Stations
|
|
Violation:
There were seams and gaps at the bottom profile and in areas of the countertops.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Bistro Sur La Mer Show Galley
|
|
Violation:
The waiter pick-up station was not coved.
|
|
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).
|
|
|
Item No.:
36
|
|
Site:
Galley-Alfredo Pizzeria Pantry
|
|
Violation:
The light intensity behind the espresso machine was less than 110 lux.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-International Caf
|
|
Violation:
There were accumulations of dust around the tracks of the oven rolling shutter.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
17
|
|
Site:
Galley-International Caf
|
|
Violation:
The trolley with food on time control was not identified as a time control unit. The trolley was mentioned on the posted time control plan.
|
|
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.:
33
|
|
Site:
Galley-International Caf
|
|
Violation:
The top corner of the bulkhead above the soup kettle had a large vertical gap.
|
|
Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
|
|
|
Item No.:
36
|
|
Site:
Galley-International Caf
|
|
Violation:
The light intensity was less than 110 lux behind the toaster ovens.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Sabatini
|
|
Violation:
The light intensity was less than 110 lux behind the espresso machine and less than 220 lux on the countertop next to the espresso machine.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 4 - Freezers
|
|
Violation:
Multiple provision freezers had significant build-up of frozen water droplets on deckheads, bulkheads, and condenser units. Boxes of frozen food stored below these areas had droplets of ice accumulation as a result of dripping water from the deckheads. Some boxes had a thin layer of ice on the top surface which was consistently above deckheads with a significant build-up of water droplets. According to staff, the frozen water droplets are the result of cleaning operations. The following provision freezers were observed with frozen water droplets and boxes of food with ice build-up: Frozen Poultry, Frozen Meat, Frozen Vegetable, Cooked/Smoked Fish.
|
|
Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 4 - Freezers
|
|
Violation:
Multiple provision freezers had significant build-up of frozen water droplets on deckheads, bulkheads, and condenser units. Boxes of frozen food stored below these areas had droplets of ice accumulation as a result of dripping water from the deckheads. The following provision freezers were observed with frozen water droplets on the bulkheads and deckheads: Frozen Poultry, Frozen Meat, Frozen Vegetable, Cooked/Smoked Fish.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 5 - Crew Mess Beverage Station
|
|
Violation:
Old juice residue of more than a day's accumulation was on the plastic underside panel directly above the dispensing nozzles to the most left counter mounted juice machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Deck 5 - Crew Mess Beverage Station
|
|
Violation:
The chilled water lines to the ice cream machine were not identified as non-potable water.
|
|
Recommendation:
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 5 - Crew Mess Dining Store Room
|
|
Violation:
A popcorn machine stored in this unfinished locker was not in its original packaging, wrapped in plastic, or protected from potential contamination by other means.
|
|
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).
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 - Potwash
|
|
Violation:
The potwash machine has been out of order since 3 December 2019. A work order to repair the machine was observed.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 5 - Pastry
|
|
Violation:
The chilled water lines to the pastry machine located adjacent to the deck oven were not identified as non-potable.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 6 - Port Side Soda Locker
|
|
Violation:
The hoses attached to the relief vents of the backflow prevention devices on both soda carbonators were not sloped to drain.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 6 - Port Side Dishwash
|
|
Violation:
Water dripped steadily from a deckhead light fixture above the flight-type dishwash machine and onto the top of the unit. Additionally, water dripped from a deckhead speaker near the clean landing side of the machine an onto the deck below. According to crew, the water was the result of improper draining of condensate collected via the unit's exhaust system. This issue was rectified.
|
|
Recommendation:
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 6 - Port Side Dishwash
|
|
Violation:
Water dripped steadily from a deckhead light fixture above the flight-type dishwash machine and onto the top of the unit.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 - Port Side Dishwash
|
|
Violation:
Water dripped from a deckhead speaker box near the clean landing side to the flight-type dishwash machine and onto the deck below.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
19
|
|
Site:
Other-Deck 5 - Gelato
|
|
Violation:
The two dipper wells located behind the service counters were not adequately protected from possible contamination from ordering passengers.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
|
|
|
Item No.:
08
|
|
Site:
Bar-Deck 5 - Vines
|
|
Violation:
The hoses attached to the relief vents of the backflow prevention devices on both soda carbonators were not sloped to drain.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|