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Item No.:
01
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Site:
Medical-Disease Reporting
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Violation:
For voyage H505 from 18 January 2025 to 4 February 2025, the embarkation port was incorrectly identified for the 24-hour report. The embarkation port was identified as 'NYC,' when it was departing from 'NUS' (not in the United States).
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Recommendation:
Ensure the AGE report contains the following: (2) port of embarkation.
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Item No.:
08
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Site:
Potable Water-Testable Assembly Results
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Violation:
There were no testing results or records for testable backflow prevention assemblies with measured pressure differences on both sides of the valves.
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Recommendation:
Retain the visual inspection and/or test results for backflow prevention devices and air gaps for at least 12 months and ensure they are available for review during inspections. Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
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Item No.:
08
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Site:
Potable Water-Non-testable Device Inspection
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Violation:
The visual inspection results for the non-testable backflow prevention devices were not documented.
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Recommendation:
Retain the visual inspection and/or test results for backflow prevention devices and air gaps for at least 12 months and ensure they are available for review during inspections. 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.
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Item No.:
08
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Site:
Potable Water-Tank Sample Cocks
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Violation:
Some of the potable water tank sampling cocks were not completely installed. Engineers explained the ship was delivered with approximately half of the sampling cocks turned downward and equipped with appropriate backflow prevention devices. Engineers identified the other half of the sampling cocks were not installed, with open tank attachments and no means for sampling.
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Recommendation:
Ensure potable water tanks have labeled sample cocks that are turned down.
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Item No.:
08
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Site:
Potable Water-Tank Coating
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Violation:
There was no documentation of the potable water tank interior coating application, drying, curing, and disinfection prior to the ship being placed in service after delivery from the shipyard.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 9 - Lido Pool
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Violation:
The shepherd's hook was not visible from the full perimeter of the pool. It was laying on top of the bench behind the flotation device.
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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-Deck 5 - Crew Whirlpool Shower
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Violation:
The RWF shower is located inside the closed female toilet room and is not always accessible. There was no sign stating the shower is located inside this toilet room. The addition of a sign stating that a shower is inside the toilet room is insufficient to comply with the VSP 2018 Construction Guidelines. This was written on the April 2024 construction inspection report.
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Recommendation:
Ensure showers provide potable at a temperature not exceeding 43C (110F) during normal operations. Install showers within 10 meters (33 feet) of every entry point to each RWF. For beach entry RWFs, install a minimum of one showerhead per 10 meters (33 feet) of perimeter within 10 meters (33 feet) of the beach perimeter. Install a minimum of one shower at each water slide staircase entrance.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 5 - Crew Whirlpool
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Violation:
No safety signs were provided at the two entrances to the whirlpool. The sign was installed on the bulkhead outside the female toilet room.
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Recommendation:
In addition to the safety sign requirements in section 6.8.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities.
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Item No.:
16
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Site:
Dining Room-Deck 10 - Aji Wa Menu
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Violation:
There was no menu linked asterisk to the disclosure statement identifying the risks of consuming raw or undercooked seafood and meat items offered for purchase from the Aji Wa restaurant. There was no consumer advisory statement provided for the eight raw fish nigiri items, the seven raw fish sashimi items, the four raw fish sushi items, and the two beef items that could be ordered raw or undercooked from the menu. Crew initiated corrective action.
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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: (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.:
17
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Site:
Galley-Deck 9 - Hot Preparation Line
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Violation:
The time control plan provided for the portside and starboard service lines identified all mobile hot holding 'scan boxes labeled as portside and starboard side' are units on time control. Two mobile hot holding boxes stored in the starboard show galley were physically labeled as 'time control' units, but did not have a 'time control' or a 'port/starboard' side designation on the physical unit. Crew initiated corrective action.
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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 and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (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.
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Item No.:
17
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Site:
Buffet-Deck A - Beverage Station
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Violation:
Crew placed the beverage station and the crew buffet line on the same time control plan; however, the service periods for each area were different. The beverage station was operational for 24 hours and used colored dots to designate the service period. The setup and discard times for the beverage station were not listed on the posted time control plan. The crew buffet line had four distinct service periods with service times identified on the time control plan. Crew developed a separate time control plan for the beverage station.
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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 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.:
19
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Site:
Buffet-Deck A - Forward Hot Line
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Violation:
No serving utensil was provided for the container of mashed sweet potatoes offered for self-service. Crew initiated corrective action.
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Recommendation:
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.:
19
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Site:
Buffet-Deck 9 - Artisans' Foodhall Portside Cold Line, Aft
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Violation:
No serving utensil was provided for the container of cold-smoked sliced salmon offered for passenger self-service. Crew initiated corrective action.
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Recommendation:
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.:
20
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Site:
Galley-Deck 10 - Aji Wa Portside
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Violation:
Brown food residue accumulated inside recessed areas of the three slotted fasteners installed in the food splash zone of the Japanese griddle.
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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. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Deck 2 - Forward Production Area
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Violation:
Liquid steadily dripped from the bottom of the technical compartment for the soup kettle. Liquid accumulated on the deck underneath the drip.
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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.
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Item No.:
21
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Site:
Buffet-Deck 9 - Artisans' Foodhall Portside Cold Line, Aft
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Violation:
The undercounter door for the technical compartment, located underneath the coffee machine, was missing. This technical compartment was open to the show galley.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Buffet-Deck A - Hot Line
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Violation:
The door handles for undercounter hot holding units # 2, 4, 6, and 7 were broken - creating difficult-to-clean, sharp surfaces. Crew identified these handles broke shortly after delivery from the yard.
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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 equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Deck A - Scullery
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Violation:
The left final rinse nozzle was unable to deliver a fan-like spray pattern. Crew initiated corrective action.
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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.
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Item No.:
22
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Site:
Galley-Deck 2 - Starboard Potwash Station
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Violation:
The rinse solution inside the three-compartment sink setup was cloudy, with numerous pieces of white food debris floating throughout. It was not possible to see the bottom of the compartment. Crew initiated corrective action.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
24
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Site:
Galley-Deck 9 - Hot Preparation Area
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Violation:
The chlorine sanitizing solution, stored inside the bucket underneath the grooved grill, measured less than 50 mg/L (PPM). Crew initiated corrective action.
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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:
Galley-Deck 3 - Hot Preparation Area
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Violation:
The chlorine sanitizing solution inside the red bucket measured less than 25 mg/L (PPM). Crew initiated corrective action.
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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.:
26
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Site:
Galley-Deck 2 - Portside Pastry Area
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Violation:
Food-contact surfaces of the recently cleaned and sanitized deck-mounted mixer were soiled with greater than a day's accumulation of food residue. Yellow, orange, and white food residue accumulated on the mixing arm. Additionally, white food residue accumulated on the plastic splash shield in the food-splash zone of the mixer. Crew initiated corrective action.
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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 10 - Aji Wa Portside
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Violation:
Brown food residue accumulated inside recessed areas of the three slotted fasteners installed in the food-splash zone of the Japanese griddle.
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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 2 - Hot Service Line
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Violation:
Six dinner plates were stored stacked inside the undercounter storage cabinet with a greasy yellow residue accumulated on the food contact surfaces. Additionally, two dinner plates were stored stacked with dust, liquid, and debris accumulated on the food contact surfaces. Crew initiated corrective action.
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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 2 - Deli Portside
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Violation:
A piece of purple food debris accumulated on the recently cleaned and sanitized metal blade of the portable mixer. Crew initiated corrective action.
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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 2 - Portside Dishwashing Area, Aft
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Violation:
Four, recently cleaned and sanitized rubber pound cake baking molds were soiled with white and gray residue on the food-contact surfaces. These rubber molds were stored inside a clean equipment storage cabinet. Crew initiated corrective action.
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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:
Galley-Deck 2 - Hot Service Line
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Violation:
Six dinner plates were stored stacked inside the undercounter storage cabinet with a greasy yellow residue accumulated between the food-contact surfaces and the non-food contact surfaces. Additionally, two dinner plates were stored stacked with dust, liquid, and debris accumulated on the nonfood-contact surfaces. Crew initiated corrective action.
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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:
Galley-Deck 2 - Portside Dishwashing Area, Aft
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Violation:
Ten, recently cleaned and sanitized rubber pound cake baking molds were stored stacked and visibly dripping inside a clean equipment storage cabinet. Liquid visibly dripped from the surfaces when unstacked. Crew initiated corrective action.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
29
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Site:
Galley-Deck 3 - Room Service
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Violation:
The lowest temperature of water dispensed through the mixing valve for the middle handwashing sink faucet measured greater than 127F. Though the user could adjust the temperature, cold water was unable to dispense. Crew initiated corrective action.
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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 2 - Forward Production Area
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Violation:
Liquid accumulated on the deck underneath a steady drip from the bottom of the technical compartment for the soup kettle.
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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:
Buffet-Deck 9 - Artisans' Foodhall Portside Waiter Station, Mid
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Violation:
The decorative circular flange between the juncture of the pole and the deck was missing, creating a difficult-to-clean surface. Food debris and dust accumulated in recessed areas from the missing flange.
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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 surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. 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:
Galley-Deck 2 - Garde Manager
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Violation:
Greater than a day's accumulation of beige liquid pooled at the bottom of the technical compartment underneath the utility sink. This area was recently cleaned and sanitized.
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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 A - Meat and Poultry Walk-In Refrigeration Unit # 21
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Violation:
A layer of ice accumulated on bulkheads, deckheads, and the evaporative condenser unit inside the walk-in refrigeration unit. No food items were impacted.
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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.:
36
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Site:
Galley-Deck 2 - Pastry Freezer # 30
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Violation:
The light intensity at the far right corner behind the evaporative condenser unit measured less than 110 lux. The light bulb in the fixture was burnt out. Crew initiated corrective action.
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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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Item No.:
39
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Site:
Provisions-Deck A - Dry Storage
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Violation:
One black fly was flying near the rear evaporative condenser unit.
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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 2 - Starboard Coffee Station
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Violation:
One fruit fly was flying near the counter-mounted latte machine.
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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.:
42
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Site:
Children Area-Deck 12 - Play Zone
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Violation:
The blue drawers were soiled with greater than one day's accumulation of dust.
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Recommendation:
Ensure surfaces that children touch with their hands are cleaned and disinfected at least daily with products labeled by the manufacturer for that purpose.
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Item No.:
42
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Site:
Children Area-Deck 12 - Baby Zone
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Violation:
The plastic play mat was soiled with greater than one day's accumulation of dust inside the small grooves.
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Recommendation:
Ensure surfaces that children touch with their hands are cleaned and disinfected at least daily with products labeled by the manufacturer for that purpose. Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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Item No.:
44
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Site:
Recreational Water Facilities-Deck 5 - Crew Whirlpool Shower
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Violation:
The RWF shower is located inside the closed female toilet room and is not always accessible. There was no sign stating the shower is located inside this toilet room. The addition of a sign stating that a shower is inside the toilet room is insufficient to comply with the VSP 2018 Construction Guidelines. This was written on the April 2024 construction inspection report.
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP?during inspections and on request ? knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 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 6 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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