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Item No.:
08
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Site:
Potable Water-Cross-Connection Log
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Violation:
The cross-connection log did not include all the non-testable backflow prevention devices in the recycling center nor did it properly list the type of backflow prevention devices that were installed. Additionally, the air gaps for the mineralizers in the engine room were not on the list provided to the inspector for review. At the end of the inspection, crew presented a different list to the inspector that had the mineralizers listed.
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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:
Potable Water-Deck 14-Spa
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Violation:
There were no backflow prevention devices on the potable water line for the spray hoses on the Spa's pedicure bowl (2) and hair sinks (3). This was corrected by the end of the inspection.
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Recommendation:
Provide backflow prevention devices on all fixtures using potable water and that have submerged inlets.
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Item No.:
08
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Site:
Potable Water-Deck 14 - Spa - Thermal Equipment FSD 14.014
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Violation:
A potable water line in this room was not striped as potable. This was corrected.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
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Item No.:
08
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Site:
Buffet-Deck 10 Lido Forward Beverage Station
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Violation:
The backflow preventor device underneath the juice station was soiled with orange rust that blocked the vents. Crew immediately notified a technician to have it changed.
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Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all non-testable backflow prevention devices and air gaps at least annually. Maintain backflow prevention devices in good repair.
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Item No.:
19
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Site:
Buffet-Deck 10 Lido Forward Buffet Line
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Violation:
A fruit fly landed on jelly and granola at the oatmeal service station. Crew immediately responded and discarded all the items on the oatmeal service line. Pest management was also contacted.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
23
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Site:
Bar-Deck 10 Red Frog Bar Glasswash
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Violation:
The hood-type glasswash machine had a maximum 131F wash temperature and 141F plate surface temperature with the inspectors thermocable. The second cycle measured a maximum 141F wash temperatuer and 143F plate surface temperature. The inspector was told the glasswash machine was in operation all morning. However, it was immediately taken out of service after the temperature checks. A technician was called immediately to fix the machine.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
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Site:
Housekeeping-Bleach Solution Spray Bottles
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Violation:
Spray bottles stored inside housekeeping pantries on Decks 7, 8, and 9 had bleach and not 50-200 ppm bleach solution as indicated on the spray bottle labels. Test strips were sprayed with the solution in the bottles and no color change registered on the chlorine paper test strips even though there was a strong odor of chlorine. The inspector sprayed into a drinking glass and added water and re-checked with the paper test strip which immediately turned a dark blue color. Multiple housekeeping pantries on these decks were checked and all pantries had 2-3 spray bottles labeled as 50-200 ppm bleach solution; no other deck pantries were checked. Staff reported the spray bottles are used by housekeeping stewards to sanitize the passenger stateroom refrigerators on turnaround day. Staff reported the bleach solution is mixed on turnaround day in bulk and then portioned into individual spray bottles for the pantries. Staff believed the spray concentration was incorrectly diluted when mixed on the last turnaround day on 8 April. Corrective action was immediately taken by staff.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Bar-Deck 10 Red Frog Bar Glasswash
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Violation:
The hood-type glasswash machine had a maximum 131F wash temperature and 141F plate surface temperature with the inspectors thermocable. The second cycle measured a maximum 141F wash temperatuer and 143F plate surface temperature. The inspector was told the glasswash machine was in operation all morning. However, it was immediately taken out of service after the temperature checks. A technician was called immediately to fix the machine.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
36
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Site:
Buffet-Deck 10 Lido Forward Buffet Line
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Violation:
Two deckhead lightbulbs were not working near the oatmeal and yogurt stations resulting in insufficient light intensity at this self-service station.
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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.:
36
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Site:
Buffet-Deck 10 Lido Aft Buffet Line
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Violation:
There was insufficient lighting at the cold area near the bread station. The maximum light intensity was 95 lux.
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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.:
39
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Site:
Buffet-Deck 10 Lido Forward Buffet Line
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Violation:
Near the yogurt station there were two fruit flies seen. No food was impacted.
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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.:
43
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Site:
Ventilation-Deck 4 A.C. Station 6.4 Starboard
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Violation:
The air filters were heavily soiled with dust and debris. This was immediately corrected and verified by inspector.
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Recommendation:
Keep air handling units clean.
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Item No.:
44
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Site:
Potable Water-Cross-Connection Log
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Violation:
Staff presented the inspector with the wrong cross-connection control log. The inspector asked multiple times for entries for specific areas including in the spa and for the mineralizers, but staff could not locate on the log provided. After the inspector had moved on from this area, staff reported they had provided the inspector with the wrong log.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2018 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 5 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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Item No.:
44
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Site:
Housekeeping-Chlorine Solution Spray Bottles
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Violation:
Spray bottles stored inside housekeeping pantries on Decks 7, 8, and 9 had bleach and not 50-200 ppm bleach solution as indicated on the spray bottle labels. Test strips were sprayed with the solution in the bottles and no color change registered on the chlorine paper test strips even though there was a strong odor of chlorine. The inspector sprayed into a drinking glass and added water and re-checked with the paper test strip which immediately turned a dark blue color. Multiple housekeeping pantries on these decks were checked and all pantries had 2-3 spray bottles labeled as 50-200 ppm bleach solution; no other deck pantries were checked. Staff reported the spray bottles are used by housekeeping stewards to sanitize the passenger stateroom refrigerators on turnaround day. Staff reported the bleach solution is mixed on turnaround day in bulk and then portioned into individual spray bottles for the pantries. Staff believed the spray concentration was incorrectly diluted when mixed on the last turnaround day on 8 April. Corrective action was immediately taken by staff.
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Recommendation:
Ensure the supervisor or person in charge of housekeeping operations on the vessel demonstrates to the VSP?during inspections and on request ? knowledge of housekeeping operations, is able to demonstrate this knowledge by compliance with section 9 of the 2018 VSP Operations Manual of these guidelines or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with section 9 of the 2018 VSP Operations Manual as it relates to their assigned duties.
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