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Item No.:
07
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Site:
Potable Water-Pipe and Backflow Device Disinfection Log
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Violation:
The disinfection log stated on 3 March and 7 March 2025, the halogen residuals levels for the disinfection of non-continuous backflow prevention devices were measured at <0.5 ppm for 4 hours.
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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-Engine Room - Evaporator #1 and #2
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Violation:
The distillate water lines from the evaporating units to the technical water tanks were striped blue/gray/blue and were not directed to the potable water system.
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Recommendation:
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.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
A potable water line above the two biodigester units was not striped blue/green/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 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.
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Item No.:
08
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Site:
Other-Bunkering Station Port Side
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Violation:
One of the three potable water bunker hoses stored in the hose locker did not have sufficient labeling on each end. The stenciling on this hose was faint. Additionally, the hose was in disrepair with extensive wear causing the hose material to fray.
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Recommendation:
Label potable water hoses with the words ?POTABLE WATER ONLY? in letters at least 13 millimeters (0.5 inch) high at each connecting end. Construct potable water hose lockers of smooth, nontoxic, corrosion resistant, easily cleanable material and maintain in good repair.
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Item No.:
08
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Site:
Potable Water-Medical Ward #4
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Violation:
Rust blocked the atmospheric vents of the backflow prevention device for the hose-end shower head.
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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-Deck 9 - Main Pool
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Violation:
The shepherd's hook and the flotation device were not visible from the full perimeter of the pool deck.
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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.:
13
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Site:
Pantry-Housekeeping Pantries
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Violation:
Staff demonstrated lack of understanding of food safety practices, as evidenced by the storage of uncovered ready-to-eat foods beneath wet utensil drying rack, the placement of beverages among soiled items, and the failure to have proper time control operations.
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Recommendation:
Ensure that the areas of knowledge include: (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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Item No.:
17
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Site:
Pantry-Housekeeping - Deck 10
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Violation:
The reach-in refrigerator was listed as a time control unit, however, the unit was not physically labeled as such.
Staff stated this practice was consistent for all service pantries
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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) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not to be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) 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. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
19
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Site:
Pantry-Housekeeping - Deck 9 and 11
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Violation:
Unprotected trays of canapes (salmon on bread) were stored on the clean side of the countertop under the elevated utensil air-drying rack. The rack was damp with recently cleaned and sanitized glasses that were still wet.
Additionally, on the soiled side of the countertop, six bottles of corked champagne and five bottles of thawing orange juice were stored among soiled utensils, countertop food waste containers, and adjacent to the spray hose.
Staff stated these practices were consistent for all service pantries; however, typically the canapes have covers.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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:
Bar-Deck 9 - Pool Bar
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Violation:
The dipper well did not have protection from possible contamination from passengers who could stand less than one meter away.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
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Site:
Galley-Deck 9 - Patio Coffee Station
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Violation:
Three of the large coffee dispensers had slotted fasteners in the food splash area above the dispensing nozzle.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Buffet-Deck 9 - Colonnade
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Violation:
A seam was at the base of the carving station where it connected to the countertop on the customer side of the buffet line.
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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.:
26
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Site:
Other-Engine Control Room
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Violation:
Two soiled cutting knives were stored among clean drinking glasses in the beverage station area.
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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.:
28
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Site:
Other-Engine Control Room
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Violation:
Two soiled knives were stored among clean drinking glasses in the beverage station area.
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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 9 - Colonnade
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Violation:
The employee side of the buffet did not have a handwashing station for the employees preparing food at the buffet. Bread was observed being cut and placed out for passenger self-service. The crew also mentioned that meat and fish will be carved and served to the passengers.
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Recommendation:
Ensure a handwashing facility is within 8 meters (26 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door where the user makes hand contact with the door. Ensure handwash sinks are at least 750 millimeters (30 inches) above the deck so that employees do not have to reach excessively to wash their hands.
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Item No.:
33
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Site:
Galley-Deck 9 - Patio
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Violation:
Water pooled on the deck to the left of the speed rack near the ice machine. No source could be found.
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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 - Colonnade
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Violation:
The heat lamp/deckhead connection was not flush against the deckhead above the food line creating an opening into the plenum.
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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:
Pantry-Deck 9 - Pool Bar
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Violation:
The grouting around some deck tiles was recessed in front of the wash sink.
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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:
Preparation Room-Deck 4 - Poultry
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Violation:
Water was inside a deckhead light fixture. This was cleaned before the end of the inspection.
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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:
Preparation Room-Deck 4 - Pastry Walk-in
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Violation:
The stainless steel profile strip above the door way, inside the walk-in, was in disrepair.
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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.:
39
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Site:
Food Service General-Pest
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Violation:
Flies were seen in the following areas:
Deck 9 - One at Patio near the right side of the coffee station.
Deck 7 - Three at the Seabourn Square bar pantry.
Deck 4 - One in the main galley cold galley cleaning locker.
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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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