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Item No.:
07
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Site:
Potable Water-Pipe Disinfection Records
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Violation:
The 'hyperchlorination of potable water lines' disinfection records did not include the total number of hours associated with the minimum 50 ppm chlorine residuals. These records were originally provided by the shipyard. The ship was transferred to the owner and departed the shipyard on 14 November 2023.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
08
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Site:
Potable Water-Production Line
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Violation:
The distillate lines after the evaporator and prior to the halogen injection point were not striped blue/gray/blue.
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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.:
13
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Site:
Galley-Culinary Arts Kitchen Variance
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Violation:
Crew could not provide any Health Questionnaires completed by guests participating in the Culinary Arts classes, as required in the approved variance.
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Recommendation:
Ensure all required documents for the approved variance are maintained onboard the vessel for 12 months and are available for review during inspections
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Item No.:
21
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Site:
Bar-Deck 5 - Coffee Connection
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Violation:
The countertop was cracked around the utility sink and at the soiled storage area above the undercounter dishwash machine.
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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:
Dining Room-Deck 11 - La Veranda
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Violation:
All waiter stations had rough and unfinished areas on the underside of the countertop. For example: (1) At the forward starboard station, wood beams were rough and difficult to clean at the back counter above the top drawers and cabinets; (2) At the aft starboard station, raw wood was at the top right and left sides below the counter top; and (3) At the aft port station, the underside of the countertop was rough and difficult to clean.
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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. 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 11 - La Veranda
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Violation:
At the hot line, a cement-like material was installed on the underside of the front edge of the countertop, which was rough and difficult to clean. Also, an abundant amount of sealant material was in the left corner below the countertop.
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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.:
28
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Site:
Provisions-Deck 2 - Beverage Store
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Violation:
Two boxes of glassware were wet. It appeared liquid had dripped from the deckhead hatch above. The glasses inside the boxes were not impacted by the moisture and remained dry,
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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.:
29
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Site:
Buffet-Deck 11 - Pool Grill Island
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Violation:
The minimum temperature at the handwash station measured 129F. It appeared the cold water was not operational.
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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.:
33
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Site:
Galley-Deck 11 - La Veranda
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Violation:
The lock was missing on the door to the cold room walk-in refrigerator, exposing the insulation and making this area of the door difficult to clean.
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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.:
33
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Site:
Food Service General-Deck 3 - Freezers
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Violation:
In the Fruits Freezer, Fish Freezer, Ice Cream Freezer, and Pastry Freezer, excessive frozen condensate was on the deckhead, especially near the evaporator.
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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:
Provisions-Deck 2 - Galley New Equipment Store
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Violation:
The lock was missing on the door, exposing the insulation and making this area of the door difficult to clean.
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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.:
33
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Site:
Provisions-Deck 2 - Beverage Store
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Violation:
Two boxes of new/unused glassware were wet. It appeared liquid had dripped from the deckhead hatch above.
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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.:
36
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Site:
Preparation Room-Deck 3
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Violation:
At the entrance to the area, the light intensity at the handwash station measured 110 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.:
38
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Site:
Galley-Deck 11 - Culinary Arts Kitchen
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Violation:
A mop was improperly stored inside an empty mop bucket. The area was not in operation during the inspection.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles. After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention Response Protocol (OPRP)
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Violation:
The Hypochlorous Acid section did not clearly specify the proper guidelines for 'code red conditions.' The section was missing information about maintaining pH range. Additionally, the OPRP did not match exactly with the manufacturer's instructions that were posted inside the units.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses).
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