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Item No.:
08
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Site:
Potable Water-Cross-connection Control Log
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Violation:
Out of 103 entries or cross-connections in the Excel spreadsheet, about 88 stated that they were last checked in 2017. The AMOS system also had cross-connections logged stating that most were checked in 2018. These two records had inconsistent information.
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Recommendation:
Update the cross-connection control program.
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Item No.:
10
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Site:
Recreational Water Facilities-Pools
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Violation:
The shepherd's hooks for both pools were under two different staircases. These were not prominent locations (visible from the full perimeter of the pools). These devices were also not mounted in a manner that allows for easy access during an emergency.
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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-Pools
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Violation:
The water level at these pools was slightly above the skim levels. The previous inspection found that the water level was too low. The inspector explained to the staff the importance of skimming the top layer of the water.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
19
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Site:
Bar-Great Outdoors - Outdoor Bar
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Violation:
The deckhead tubular structure above clean equipment and beverages was heavily soiled with dark materials.
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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.:
19
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Site:
Pantry-Topsider Lido Bar
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Violation:
One of the two ice machines did not have utensils to scoop the ice inside. Corrections started immediately.
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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.:
22
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Site:
Pantry-Bridge
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Violation:
The undercounter warewasher was out of service.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Pantry-Deck 12 Scullery
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Violation:
The undercounter warewasher was out of service.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
26
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Site:
Galley-Garden Caf
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Violation:
The handle of one of the two ice scoops inside the ice machine was soiled with a piece of food. The scoops and their handles were covered with moisture that touched the ice. After the finding, the scoop was sent to rewash.
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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:
Galley-Teppanyaki Grills
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Violation:
The previously cleaned trolleys used for staging the food to be cooked by the Teppanyaki cooks were stored partially under ventilation slots that were open to the plenum above. After the finding, the trolleys were moved under a proper closed deckhead.
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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; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
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Site:
Buffet-Great Outdoors Beverage Station
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Violation:
The deckhead above clean utensils and food equipment had slots exposing the plenum above where there were accumulations of dust.
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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; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
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Site:
Bar-Great Outdoors Outdoor Bar
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Violation:
The deckhead tubular structure above clean equipment and beverages was heavily soiled with dark materials.
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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; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
33
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Site:
Bar-Great Outdoors - Outdoor Bar
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Violation:
The deckhead tubular structure above clean equipment and beverages was heavily soiled with dark materials.
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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-Room Service
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Violation:
The walk-in cooler door was in disrepair being very difficult to open and close. In addition, the top of the coved tiled next to the door was in disrepair. After the findings, repairs began immediately.
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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:
Galley-Four Seasons Hot Section
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Violation:
The deck had recessed and missing grout in several areas.
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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-Bridge
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Violation:
It was dusty above the cabinets.
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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-Moderno Show Galley
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Violation:
The soft sealant on the deckhead was in bad repair.
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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:
Buffet-Great Outdoors Beverage Station
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Violation:
The deckhead above clean utensils and food equipment had slots exposing the plenum above where there were accumulations of dust.
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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. 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-Sushi Bar
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Violation:
The bulkheads and door were heavily scratched. The deckhead appeared to be gypsum board.
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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. 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:
Buffet-Great Outdoors Beverage Station
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Violation:
The light intensity behind and between the counter-mounted food equipment was less than 110 lux.
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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.:
44
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Site:
Galley-Teppanyaki Grills
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Violation:
A second two-grill station, identical to an existing station, was added during the April 2018 dry-dock, making this existing food area to be changed by size by 30% or more from the original. The middle top deckhead part between the grills and the two hoods was a decorative material that seemed laminate and not stainless steel. This area is above the food preparation area.
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Recommendation:
Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required. Replace the material that seems laminate to stainless steel. It can be decorative stainless steel.
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Item No.:
44
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Site:
Galley-Sushi Bar
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Violation:
This area was extended during the April 2018 dry-dock. The magnitude of the size increase and functions was unknown. Bulkheads, door, and pillar on top of front counter were covered by what seemed to be a decorative metal that was not stainless steel. The bulkheads and door were heavily scratched. The deckhead appeared to be gypsum board.
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Recommendation:
Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required. As any food preparation area, deckhead and bulkheads are to be built in stainless steel. This area can use decorative stainless steel since it is in view of passengers.
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