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Item No.:
08
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Site:
Potable Water-Deck C Engine Room - Aft Fresh Water Tank Room
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Violation:
There was no air gap or reduced pressure backflow prevention assembly on the mineralizer drain line.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly).
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Log
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Violation:
The cross-connection control log was not updated to reflect the removal of three hose vacuum breakers (HVB) and the installation of a new HVB during the recent February-March 2025 dry dock.
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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.
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Item No.:
12
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Site:
Galley-Deck 9 Ice Machine
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Violation:
The technician opening the ice machine did not wash their hands between a glove change.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) Before putting on gloves for working with food or clean equipment and between glove changes.
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Item No.:
13
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Site:
Food Service General-Variance - Food Tasting
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Violation:
A guest participated in the 29 January 2025 Food Tasting event and did not check 'yes' or 'no' to the three health questionnaire questions; however, they signed the bottom of the health questionnaire. Medical staff provided confirmation that neither this guest nor their cabin mates visited medical for acute gastroenteritis or other communicable disease symptoms.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas; (2) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (3) Food employees are effectively cleaning their hands.
Health questionnaires are filled out completely by any guest attending an interactive food and beverage activity per approved variance procedures.
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Item No.:
16
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Site:
Bar-Deck 9 Serenity Coffee Shop
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Violation:
A container of half and half had an incorrect 4-hour discard time on the time control label. The start time was 0545 and the discard time was 1015. The inspector was in the area at 0930. Staff immediately discarded the half and half.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours; (2) Is discarded within 4 hours of placement on time control.
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Item No.:
17
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Site:
Dining Room-Deck A - Team Dining 2
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Violation:
The espresso coffee machine's milk compartment was not physically labeled as being on time control. The milk inside the compartment had a time control label and the unit was listed on the time control plan.
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Recommendation:
Cabinets and compartments on time control must be physically labeled.
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Item No.:
17
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Site:
Galley-Deck 9 Pizzeria
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Violation:
The proofing cabinet was physically labeled as a time control unit, but it was not listed on the posted time control plans.
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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) 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.:
19
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Site:
Dining Room-Deck A - Team Dining 1
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Violation:
Three containers of cereal were stored on a condiment station under a perforated ceiling that was visibly soiled with more than a day's accumulation of dust.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
27
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Site:
Bar-Deck 3 Piano
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Violation:
The entertainment equipment stored in the back bar undercounter cabinets was visibly soiled with more than a day's accumulation of dust.
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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:
Buffet-Deck 9 La Playa Grille Aft Starboard Sweet Spot
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Violation:
Three plates out for passenger use were soiled with old food debris on the nonfood-contact surface. Staff removed all plates to be cleaned and sanitized.
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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:
Buffet-Deck 9 La Playa Grille Forward Omelet
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Violation:
Excessive condensate collected around the upright refrigerator's top door seal and dripped into the bottom of the unit when the door was opened. No food was in the refrigerator at the time of the inspection.
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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 9 Warewash
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Violation:
Water from an unknown source was dripping from a deckhead light above the rack-type glasswash machine and pooling on top of the machine's wash compartment.
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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.:
30
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Site:
Galley-Deck 9 Pizzeria
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Violation:
The soap dispenser at the entrance handwashing sink was not working properly. This was corrected before the inspector left the area.
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Recommendation:
Keep handwashing facilities clean and in good repair. Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Galley-Deck 9 Warewash
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Violation:
Water from an unknown source was dripping from a deckhead light above the rack-type glasswash machine and pooling on top of the machine's wash compartment.
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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:
Dining Room-Deck A - Team Dining 1
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Violation:
The perforated ceiling above three containers of cereal stored on a condiment station was visibly soiled with more than a day's accumulation of dust.
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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 1 Appetizer
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Violation:
Water pooled on the deck below the utility sink's potable water supply line near the bulkhead which was in disrepair.
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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 Fruits
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Violation:
Water pooled on the deck below a deckhead hatch near the entrance as a result of condensate collecting on a chilled water line.
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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:
Pantry-Housekeeping Pantry 4521.084.043
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Violation:
Water pooled on the deck below a dislodged ice machine drain line. Corrective action began immediately.
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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.:
34
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Site:
Pantry-Housekeeping Pantry 4521.084.043
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Violation:
The ice machine drain line was dislodged from the machine. Water pooled on the deck below. Corrective action began immediately.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 1 Appetizer
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Violation:
The utility sink's potable water supply line was in disrepair and was dripping water near the bulkhead and pooling on the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Galley-Deck 10 Nouveau Restaurant
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Violation:
The light intensity measured less than 110 lux between the right side of the front loading warewash machine and the bulkhead.
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Recommendation:
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.:
37
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Site:
Provisions-Deck A Fruits
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Violation:
Condensate collected on a poorly insulated chilled water line and was dripping from the deckhead hatch near the entrance and pooling on the deck.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
38
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Site:
Bar-Deck 3 Piano
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Violation:
Entertainment equipment was stored in the back bar undercounter cabinets.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Bar-Deck 9 - Coffee Bar
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Violation:
Two small, live flies were on the counter. The pest manager was called.
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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:
Bar-Deck 9 RedFrog
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Violation:
One small fly was flying around the 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:
Bar-Deck 2 Restaurant Wine Cellar
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Violation:
One small fly was flying around the entrance to the wine cellar.
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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.:
44
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Site:
Housekeeping-Chemical Locker 4521.015.061
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Violation:
Crew reported when measuring the chemical disinfectant concentration, they only estimated the required 60 seconds wait time rather than using a timer prior to comparing the test strip to the values on the test strip container.
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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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