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Item No.:
08
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Site:
Potable Water-Cross Connection Log
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Violation:
Staff presented the inspector with the non-testable cross-connection control log. There were two devices listed for the Mandara SPA Pedicure (cold & hot lines) on the log. Upon inspection, there were a total of three Mandara SPA Pedicure stations, one device for each hot and cold water lines, making a total of six devices. Additionally, there were two backflow prevention devices for the Mandara Salon Female Shower Room on the log. Upon inspection, there were a total of five shower rooms making a total of five devices. An updated list was presented to the inspector before the conclusion of the inspection.
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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.
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Item No.:
08
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Site:
Galley-Teppanyaki
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Violation:
The backflow prevention device for the espresso machine was partially clogged and continuously dripping, causing water to pool on the deck.
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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-Haven Pool
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Violation:
The shepherd's hook for this facility was in a location that was difficult to access. The walking distance was about six inches in between the pool and the starboard whirlpool.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Spice H2O Aft Pool
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Violation:
As written on the 6 February 2020 inspection report, when the movable pool bottom was lowered into position for the facility to be used as a pool, there were large gaps between the pool bottom and the sides of the pool around the cables and in the corners. Additionally, the size of the gap running the perimeter of the pool bottom and the side of the pool was unknown. Also a fastener was missing on the right lower corner of the inner panel.
A full evaluation of antientrapment from the certified engineer is needed for this facility.
No corrective action statement was submitted following this inspection.
The inspector was provided an email dated 6 March 2023 from the ship engineer to corporate office requesting evaluation of the pool. No response was received as of the day of the inspection.
USPH conducted a final construction inspection in Miami, Florida on 25 September 2010 and observed similar findings of this pool. As written on that report 'The pool bottom has a movable platform that doubles as a stage. When the pool deck is lowered, there is a gap along the pool bottom/platform that ranges from 10mm to 75mm. In addition, the metal cables along the sides also have a gap ranging from 5mm to 50mm. These gaps create an entrapment hazard, and the gaps should be covered when the pool is open.
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Recommendation:
Submit documentation of an antientrapment evaluation by registered design professional (e.g., professional engineer) to VSP including hand/limb/hair entrapment.
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Item No.:
10
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Site:
Recreational Water Facilities-Spice H2O Aft Pool
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Violation:
The two standard design drain covers were located below the movable pool platform. These drain covers were approximately three meters apart. There was no audible alarm that sounds at the pool and in a continuously manned space during draining. Also, the inspection team observed plastic cups on the drain covers. Staff stated the area below the pool is cleaned during each draining.
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Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency.
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Item No.:
10
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Site:
Recreational Water Facilities-Spice H2O Aft Pool
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Violation:
As written on the 6 February 2020 inspection report, there were horizontal rods under the pool bottom where water could collect. It was not clear if this water would be fully recirculated during disinfection during a fecal/vomit incident. Further evaluation is necessary.
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Recommendation:
Follow up with VSP to ensure all water in the facility would be disinfected in case of a fecal/vomit incident.
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Item No.:
13
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Site:
Other-Spice H20
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Violation:
In the port and starboard lockers below the theater-style stairs and seating, food service equipment (e.g., strainers, bowls, metal mixing paddles, and single-service items (e.g.,18 boxes of paper cups, clam-shell food boxes) were stacked full in this unfinished area without being sealed or resealed in original packaging, in plastic boxes with complete coverage (plastic wrap if needed), and/or wrapped in plastic. Majority of boxes were dusty and loosely covered. The items were haphazardly stored in some areas and underneath ductwork which was also heavily soiled. Additionally, the soft bulkhead and deckhead material was heavily soiled with dust and debris as well as the deck below the stored items. This finding was observed on the previous inspection on 6 February 2020.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: food employees are properly storing food equipment and single service items.
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Item No.:
19
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Site:
Dining Room-Great Outdoors
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Violation:
At the portside ice cream machine, a red nozzle was in poor repair with peeling plastic. The item was quickly replaced.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.
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Item No.:
19
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Site:
Provisions-Deck 4 - Meat Freezer
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Violation:
Excessive ice from dripping water was on the top of frozen beef boxes stored along the back bulkhead and under the evaporator near the butcher room access door.
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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.
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Item No.:
19
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Site:
Galley-Deck 5 - Bakery
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Violation:
A large fly was observed landing on pie dough being rolled on the dough sheeter.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Pantry-Waves Bar
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Violation:
One of the ice machines in Waves Bar pantry had a black substance on the inside lid, which faced the forming ice. The substance could be removed with an alcohol swab.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
20
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Site:
Pantry-Deck 15 - Spice Bar
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Violation:
The tip of a large chef's knife stored on the cleaned storage rack was broken and jagged.
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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.
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Item No.:
20
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Site:
Pantry-Spice
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Violation:
One previously cleaned and sanitized ice cream paddle for the ice cream machine was discolored and in disrepair with plastic was peeling from one side.
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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.
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Item No.:
21
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Site:
Galley-Deck 5 - Taste Beverage Station
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Violation:
Electrical cables for the coffee grinder and espresso machine were resting on the counter behind and below the units.
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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.:
21
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Site:
Buffet-Deck 4 - Staff Mess Beverage Station
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Violation:
The gray plastic milk holster of the bulk milk dispenser was cracked and not easily cleanable. This was removed for a replacement.
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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.:
21
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Site:
Preparation Room-Deck 3 - Potato Peeler
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Violation:
Silicone was soiled and peeling around the right potato peeler's exit door housing. This was corrected.
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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-Garden Cafe
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Violation:
The wash spray arms of the flight-type glasswash machine were not properly engaged in their tracks, which caused an improper spray pattern.
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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.:
26
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Site:
Galley-Garden Cafe
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Violation:
In the previously clean and sanitized storage area, two water glasses and two wine glasses were found soiled with encrusted food particles.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 5 - Taste Beverage Station - Ice Machines
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Violation:
Black slimy residue was on the interior side of the white plastic ice deflectors inside both deck mounted ice machines in this area. The inspector removed the residue with an alcohol swab.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 5 - Taste Hot Galley
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Violation:
A green cutting board out on the preparation counter ready for use had the original product label on the underside surface, indicating the cutting board had not been cleaned and sanitized.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Preparation Room-Deck 4
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Violation:
Brown food soil was on the food contact side of the previously cleaned and sanitized metal food chopper.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Pantry-Deck 15 - Spice Bar
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Violation:
A previously cleaned and sanitized chef's knife had dried green food residue on the blade. The knife was sent to be recleaned and sanitized.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 4
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Violation:
The mixing head to the previously cleaned and sanitized deck-mounted mixer had dried food residue on the mixing head. This was re-cleaned and sanitized.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 4
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Violation:
Brown dried food residue of more than a day's accumulation was on the back plate behind the can opener blade.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 4 - Potwash
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Violation:
Dried, encrusted, white food residue was on the mixing end of the dough hook that was just previously cleaned and sanitized.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Preparation Room-Deck 3 - Potato Peeler
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Violation:
Silicone was soiled and peeling around the right potato peeler's exit door housing. This was corrected.
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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 5 - Taste Beverage Station
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Violation:
Old food debris and dust were on the back counter behind the espresso machine and on the electrical cables to 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:
Dining Room-Garden Cafe
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Violation:
At the starboard and portside wine stations, a thick layer of dust was observed on the cords and other electrical devices behind the machines. Additionally, dust and debris were observed on the countertop underneath both machines.
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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-Great Outdoors Storage Area
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Violation:
In the unfinished storage area D-1167, over 10 boxes of single-service plastic cups were being stored. The deckhead had exposed ductwork, pipes, and cords running the length of the room.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches). No SINGLE-SERVICE/SINGLE-USE ITEMS or chemicals should be stored in unfinished lockers or rooms.
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Item No.:
28
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Site:
Other-Spice H20
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Violation:
In the port and starboard lockers below the theater-style stairs and seating, food service equipment (e.g., strainers, bowls, metal mixing paddles, and single-service items (e.g.,18 boxes of paper cups, clam-shell food boxes) were stacked full in this unfinished area without being sealed or resealed in original packaging, in plastic boxes with complete coverage (plastic wrap if needed), and/or wrapped in plastic. Majority of boxes were dusty and loosely covered. The items were haphazardly stored in some areas and underneath ductwork which was also heavily soiled. Additionally, the soft bulkhead and deckhead material was heavily soiled with dust and debris as well as the deck below the stored items. This finding was observed on the previous inspection on 6 February 2020.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches). EQUIPMENT can be stored in unfinished lockers or rooms in sealed or resealed original packaging, plastic boxes with complete coverage (plastic wrap if needed), and/or wrapped in plastic. EQUIPMENT must be off the deck (rack/deck stand/pallet) and the deck must be clean. No SINGLE-SERVICE/SINGLE-USE ITEMS or chemicals should be stored in unfinished lockers or rooms. Keep single-service and single-use articles in the original protective package or store by using other means that afford protection from contamination until used.
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Item No.:
33
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Site:
Other-Spice H20
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Violation:
In the port and starboard lockers below the theater-style stairs and seating, food service equipment (e.g., strainers, bowls, metal mixing paddles, and single-service items (e.g.,18 boxes of paper cups, clam-shell food boxes) were stacked full in this unfinished area without being sealed or resealed in original packaging, in plastic boxes with complete coverage (plastic wrap if needed), and/or wrapped in plastic. Majority of boxes were dusty and loosely covered. The items were haphazardly stored in some areas and underneath ductwork which was also heavily soiled. Additionally, the soft bulkhead and deckhead material was heavily soiled with dust and debris as well as the deck below the stored items. This finding was observed on the previous inspection on 6 February 2020.
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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:
Galley-Deck 5 - Taste Hot Galley
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Violation:
Deck grouting was missing or recessed in several areas throughout this area.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Dining Room-Deck 5 - Taste Dining Room - Waiter Stations
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Violation:
The tile decks below the majority of waiter stations had recessed grouting and broken tiles. Several locations had old food soil in the recessed areas.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
|
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Site:
Provisions-Deck 4 - Meat Freezer
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Violation:
Excessive ice was on the back bulkhead and deckhead behind the unit's evaporator near the butcher room access door.
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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:
Galley-Teppanyaki
|
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Violation:
The backflow prevention device for the espresso machine was partially clogged and continuously dripping, causing water to pool on the deck.
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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:
Bar-Deck 16 - Spice Bar - Ice Cream
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Violation:
Open gaps were in the bulkhead behind the counter-mounted ice cream machine where the brine lines penetrated. Additionally, insulation used to close some of the penetration was not easily cleanable.
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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.
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Item No.:
33
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Site:
Galley-La Cucina
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Violation:
Large pools of standing water were observed on the deck beneath the flight-type warewash machine. Water was not seen dripping from the machine. Crew reported that the area was cleaned at least five hours prior to the inspection of this area.
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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.:
39
|
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Site:
Preparation Room-Deck 3 - Potato Peeler
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Violation:
A tiny fruit fly was near the right potato peeling machine. The machine was in operation.
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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 - Bakery
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Violation:
A large fly was observed landing on pie dough being rolled on the dough sheeter.
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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:
Pantry-Waves Bar
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Violation:
One small fly was observed flying around the pantry area.
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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:
Dining Room-Teppanyaki
|
|
Violation:
One small fly was observed flying around the dining room.
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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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