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Item No.:
06
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Site:
Potable Water-Tank Maintenance
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Violation:
During the month of October, there were 16 potable water bunkering records and none of them indicated a calibration check had been conducted. All records were manual readings, and crew explained that every time they took a manual reading, they verified calibration of the analyzer, so every reading represented a calibration check. This was not clear on the form that the calibration checks were being conducted. Crew explained all previous records prior to October would be the same.
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Recommendation:
Calibrate at the beginning of bunkering or production, and each time bunkering or production is restarted, when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart or logbook. Ensure the free residual halogen and pH measured by the halogen/ pH analyzer are accurate to within 0.2 mg/L (ppm) of the free residual halogen and 0.2 of the PH as measured by the manual test.
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Item No.:
07
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Site:
Potable Water-Pipe Disinfection Records
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Violation:
Thirty-two pipe disinfection records out of more than 50 total records recorded over the past year listed 50 ppm for four hours of disinfection; however, time durations listed in the ?Time Column? did not equate to four hours. For example, times were sometimes as low as 30 minutes or an hour apart. Crew explained that the form had been updated and recent logs reflected four-hour time increments.
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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:
Buffet-Service Line
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Violation:
The backflow prevention device for the countertop coffee maker was corroded and the vents were clogged. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Engine Room - Reverse Osmosis
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Violation:
The permeate line was striped blue/green/blue prior to the chlorine and pH control injection.
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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).
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Item No.:
08
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Site:
Potable Water-Engine Room - Reverse Osmosis
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Violation:
There was no backflow prevention device or permanent air gap for the hose that was hard plumbed into the permeate line. The hose was reportedly used for the chemical drum for the protection of the membranes.
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Recommendation:
Install an atmospheric vacuum breaker at least 150 millimeters (6 inches) above the flood-level rim of the fixtures. Install an atmospheric vacuum breaker only in the supply line on the discharge side of the last control valve.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The water line was striped blue/gray/blue after the reduced pressure principle backflow prevention assembly on the water line from the evaporator to the technical water tank.
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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:
Recreational Water Facilities-Pump Room and Treatment Room
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Violation:
The pool and whirlpool spa recirculation lines were 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. Ensure no other lines have the above color designations.
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Item No.:
08
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Site:
Potable Water-Pipe Disinfection Records
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Violation:
Thirty-two pipe disinfection records out of more than 50 total records recorded over the past year listed 50ppm for four hours of disinfection; however, time durations listed in the ?Time Column? did not equate to four hours. For example, times were sometimes as low as 30 minutes or an hour. Crew explained that the form had been updated and recent logs reflected four-hour time increments.
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Recommendation:
Ensure pipe disinfection records are accurate.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
On five of the eight documents of potable water tank disinfection that were conducted over the past year, it was not documented that the tank was verified wet after two hours. The practice was recently changed, and crew began documenting this.
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
Potable water tank 2S was inspected, painted, and disinfected between 15-30 June 2019. Documentation did not verify that the first paint coat dry time had reached the manufacturer specifications.
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
Painting of potable water tank 3S was completed on March 7 at 1800 and washing of the tank began on March 18. The temperature of the tank was verified 19.5°C. At 20°C, the manufacturer specified 12 days were required for curing, but 12 days was not met.
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal/Vomit Accident Plan
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Violation:
The plan did not document that a temperature of 25°C or higher should be maintained during disinfection.
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Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.9 is available for review during inspections.
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Item No.:
19
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Site:
Provisions-Outside Trolley Wash
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Violation:
Two pallets of bottled water were stored on wooden pallets adjacent to the shell door. The deck was soiled with an unknown liquid. The deck, deckheads, and bulkheads were not easy to clean. The area was not constructed for food storage.
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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. Do not store foods: (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
19
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Site:
Buffet-Service Line
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Violation:
A side sneeze shield was missing from the center sneeze guard. Staff stated this sneeze shield was broken during the last voyage. There was no food present at the time of inspection.
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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.:
21
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Site:
Dining Room-Terazza
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Violation:
A drawer at the starboard side waiter station did not have a stainless-steel cap, which left difficult-to-clean, exposed, chipped wood.
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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:
Galley-Pool Grill Show Galley
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Violation:
The gasket attached to the door for the food transportation cart was in disrepair. Remediation began immediately.
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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.
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Item No.:
21
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Site:
Provisions-Outside Trolley Wash
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Violation:
Two pallets of bottled water were stored on wooden pallets adjacent to the shell door. The water was provisioned five days prior to the inspection.
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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.:
22
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Site:
Pantry-AO 7.216
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Violation:
Two wash and two final rinse nozzles were blocked with debris. Crew stated the machine had been used in the morning and would soon again be used.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
26
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Site:
Dining Room-Terazza Wine Cellar
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Violation:
The ice machine in the wine cellar had an excessive amount of pink and black debris around the plastic ice chute and the stainless-steel deflector panel. These areas were food-contact areas. An alcohol swab was used to remove the debris. The ice machine was closed, and cleaning began immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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-Main Entrance
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Violation:
The ice machine had a small amount of debris on the food-contact area of the water arm. Cleaning began immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Buffet-Terazza
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Violation:
The ice machine in this area had a small amount of black debris on the nonfood-contact area of the plastic evaporator housing. An alcohol swab was used to remove the debris. Cleaning began immediately.
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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:
Pantry-Pool Bar
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Violation:
The ice machine had a small amount of debris on the evaporator tray housing. Cleaning began immediately.
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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:
Pantry-Pool Bar
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Violation:
Thirty previously cleaned glasses were stored inverted on the clean glass storage rack; however, there was a layer of dust on the nonfood-contact side of the glasses. Cleaning began immediately.
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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:
Other-Deck 8 Crew Toilet
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Violation:
The door to the crew toilet was not self-closing. Remediation began immediately.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Bar-Panorama
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Violation:
At the juncture of the mirror and bulkhead on the back bar beverage storage area, there were difficult-to-clean gaps and seams where a profile strip was missing. Additionally, there were difficult-to-clean seams at the juncture of the beverage storage shelf and back bulkhead.
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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. Do not use carpet in these areas.
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Item No.:
33
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Site:
Bar-Panorama
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Violation:
Coving was not sufficient and/or chipped in many places along the deck inside the bar serving area.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Bar-Pool
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Violation:
The waiter pick-up area on the passenger side of the bar did not have deck coving.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Pantry-Pool Bar
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Violation:
Several areas at the deck to bulkhead juncture had coving that was missing or in disrepair.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Provisions-Outside Trolley Wash
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Violation:
Two pallets of bottled water were stored on wooden pallets adjacent to the shell door. The deck was soiled with an unknown liquid. The deckheads and bulkheads were not easy to clean. The area was not constructed for food storage.
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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. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure bulkheads and deckheads have smooth, hard finishes. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. Install exposed utility service lines and pipes, including lines for fire detection and protection systems, so they do not obstruct or prevent cleaning. 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.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP stated 'If surfaces may come in contact with food, the Peroxide Multi Surface Cleaner and Disinfectant must be rinsed off with warm water after disinfection'. There was no documentation that this cleaner was approved for food-contact surfaces. Crew explained that in reality, they only use a chlorine solution.
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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: (3) 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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