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Item No.:
01
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Site:
Medical-4-Hour Update Report
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Violation:
A 4-Hour update report was not sent prior to arrival on 5 February, current inspection day. The acute gastroenteritis (AGE) log had 4 crew reportable cases at 21:30 on 4 February and the ship arrived on 5 February to Saint Thomas at 10:00. Last report stated that 2 crew were reportable.
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Recommendation:
If there is an update to the AGE surveillance log after the 4-hour report is submitted, submit an additional 4-hour report if the vessel is still more than 4 hours from arrival in the U.S. port.
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Item No.:
01
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
A crew member that reported to medical on 13 January was placed on the AGE log for the voyage ending on 12 January. As a result, the routine reporting for the voyage dated 13-19 January had incorrect number of crew AGE cases.
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Recommendation:
Ensure reports are accurate and complete. Ensure the AGE report contains the following: (1) name of the vessel; (2) port of embarkation; (3) date of embarkation; (4) port of disembarkation; (5) date of disembarkation; (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) total numbers of reportable cases of AGE among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) total number of passengers and crew members on the cruise.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The underlying illness column on the AGE log for the crew member that reported on 24 January was left blank. No underlying illness information was recorded on medical records either. The previous inspection dated March 2018 found underlying illness column fields left blank as well. The corrective action statement (CAS) sent by the cruise line after the inspection stated 'The requirement to record underlying illness and how to enter this information was reviewed with the entire medical team.'
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Reportable total number of passengers ill; (7) Total number of crew; (8) Reportable total number of crew ill. Total number of passengers and total number of crew must be the totals at the beginning of the voyage (i.e., totals on ?date from?). Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Patient ID; (2) Date of the first medical visit or report to staff of illness; (3) time of the first medical visit or report to staff of illness; (4) person's last name; (5) person's first name; (6) person's age; (7) person's sex; (8) designation as passenger or crew member; (9) cabin number; (10) crew member position or job on the vessel, if applicable; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24 hour period; (b) bloody stools (yes/no); (c) number of episodes of vomiting in a 24 hour period; (d) fever (yes/no); (e) abdominal cramps (yes/no); (f) headaches (yes/no); (g) myalgia (yes/no); (14) date of last symptom; (15) time of last symptom; (16) entry (yes/no) for whether a specimen was requested; (17) entry (yes/no) for whether a specimen was received; (18) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) entry (yes/no) for whether this was a reportable case; (20) presence of underlying medical conditions that may affect interpretation of AGE. If none, write ?none,? ?not applicable,? ?N/A,? or similar wording. Comments may also be added to the log in this column after the information about underlying illness. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
A crew member that reported to medical on 13 January was placed on the AGE log for the voyage ending on 12 January. As a result, the AGE logs for the voyages dated 5-12 January and 13-19 January had incorrect number of crew AGE cases.
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Recommendation:
List in the AGE surveillance log (1) the name of the vessel, cruise dates, and cruise number; (2) all reportable cases of AGE; and (3) all passengers and crew members who are dispensed antidiarrheal medication from the master of the vessel, medical staff, or other designated staff.
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Item No.:
07
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Site:
Potable Water-Disinfection
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Violation:
The entire potable water system was disinfected during wet dock on January 18. The system was disinfected at 100 ppm from 08:05 am to10:35 am, for a total of 2.5 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:
Galley-Deck 5 - Pastry
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Violation:
Chilled water lines to three ice cream machines and a blast freezer were not uniquely identified as non-potable water.
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Recommendation:
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Galley-International Café
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Violation:
The backflow prevention device for the left espresso machine was continuously leaking.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
09
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Site:
Recreational Water Facilities-Beach Resort Portside Whirlpool Spa
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Violation:
The inspector took bromine residual samples at the recreational water facility (RWF) and received values of 0.89 ppm, 1.04 ppm, and 1.06 ppm. A crew member took samples and received values of 0.90 ppm, 0.89 ppm, and 0.89 ppm. A staff member stated the low level alarm for the (RWF) is set to go off at 4.2 ppm. Documentation showed that the low level alarm went off when the bromine residual is below 4.2, but no one was notified. The inspection team went to the pump room, where the analyzer was reading a value of 0.14 bromine. Staff stated the RWF had been closed the morning of the inspection due to chemical values being out of range, but it was then reopened. The inspection team closed the RWF.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (2) children's pools, between1.0 and 5.0 mg/L (ppm); (3) wading pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); (5) baby-only water facilities, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine; and (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine. If facilities meet the definition of more than one type of RWF, apply the more protective halogen residual. If a facility is modified, apply the most protective halogen residual.
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Item No.:
09
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Site:
Recreational Water Facilities-Terrace Pool
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Violation:
The inspector took chlorine residual samples at the recreational water facility (RWF) and received values of 0.20 ppm, 0.21 ppm, and 0.17 ppm. A crew member took samples several minutes later and received a value of 0.25 ppm. The inspection team went to the pump room, where the analyzer was reading a value of 0.04 ppm. The chart recorder indicated that the chlorine value went below 1 ppm around 11 am. Documentation showed that the low level alarm went off around 10:30 am, but no one was notified. The inspection team sampled the facility around 12:30 pm. Staff stated there was an air bubble in the chlorine injection line, and that was why the chlorine value was low. Staff said they fixed the chlorine injection line. There were guests in the facility during the inspection. The facility was closed immediately.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (2) children's pools, between1.0 and 5.0 mg/L (ppm); (3) wading pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); (5) baby-only water facilities, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine; and (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine. If facilities meet the definition of more than one type of RWF, apply the more protective halogen residual. If a facility is modified, apply the most protective halogen residual.
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Item No.:
10
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Site:
Recreational Water Facilities-Plunge Pool
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Violation:
A child in a diaper was observed in the swimming pool. This facility was not designed for children in diapers. The child was removed from the facility.
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Recommendation:
Prohibit children in diapers or who are not toilet trained from using any RWF that is not specifically designed and approved for use by children in diapers.
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Item No.:
10
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Site:
Recreational Water Facilities-Terrace Pool
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Violation:
The inspector took chlorine residual samples at the recreational water facility (RWF) and received values of 0.20 ppm, 0.21 ppm, and 0.17 ppm. A crew member took samples several minutes later and received a value of 0.25 ppm. The inspection team went to the pump room, where the analyzer was reading a value of 0.04 ppm. The chart recorder indicated that the chlorine value went below 1 ppm around 11 am. Documentation showed that the low level alarm went off around 10:30 am, but no one was notified. The inspection team sampled the facility around 12:30 pm. Staff stated there was an air bubble in the chlorine injection line, and that was why the chlorine value was low. Staff said they fixed the chlorine injection line. There were guests in the facility during the inspection. The facility was closed immediately.
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Recommendation:
Install chart recorders or electronic data loggers with certified data security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children?s pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF. Ensure that manual samples from the RWF tub are compared to the analyzer samples in the pump room to assess potential water quality differences in the RWF. If an electronic data logger is used in lieu of a chart recorder, ensure it has certified data security features. Conduct manual comparison tests for free halogen residual and pH before opening the RWF to verify calibration. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours and in increments of less than or equal to 15 minutes.
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Item No.:
10
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Site:
Recreational Water Facilities-Beach Resort Portside Whirlpool Spa
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Violation:
The inspector took bromine residual samples at the recreational water facility (RWF) and received values of 0.89 ppm, 1.04 ppm, and 1.06 ppm. A crew member took samples and received values of 0.90 ppm, 0.89 ppm, and 0.89 ppm. A staff member stated the low level alarm for the (RWF) is set to go off at 4.2 ppm. Documentation showed that the low level alarm went off when the bromine residual is below 4.2, but no one was notified. The inspection team went to the pump room, where the analyzer was reading a value of 0.14 bromine. Staff stated the RWF had been closed the morning of the inspection due to chemical values being out of range, but it was then reopened. The inspection team closed the RWF.
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Recommendation:
If an electronic data logger is used in lieu of a chart recorder, ensure it has certified data security features. Conduct manual comparison tests for free halogen residual and pH before opening the RWF to verify calibration. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours and in increments of less than or equal to 15 minutes.
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Item No.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
The review of the AGE logs revealed that there was a food employee who experienced AGE symptoms with an onset on 23 January at 15:00 but reported to the medical center at 18:11 that day. The food employee did not work between the onset of symptoms and the time he reported to the medical center. A disciplinary action was on file.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
14
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Site:
Galley-Deck 5 - Bakery
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Violation:
A food employee was observed with fingernails extending approximately 10mm from the ends of his fingers. Dark debris was observed on the underside of several fingernails. This employee was not observed handling food items at the time of the finding. This employee was instructed by senior crew members to cut his fingernails.
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Recommendation:
Ensure food employees keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough.
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Item No.:
18
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Site:
Galley-Deck 6 - Soup Station
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Violation:
A large hotel container full of pooled fresh eggs was stored above a smaller container of diced spring onions inside an undercounter reach in refrigerator. The spring onions were immediately relocated to another refrigerator.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Galley-Deck 5 - Hot Galley Cold Room 5614 - Blast Chiller
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Violation:
Water steadily dripped from a center deckhead seam in the walk-in blast chiller room and pooled on the deck below. Uncovered cooling food items were in the room, but were not immediately impacted by the dripping water.
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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:
Buffet-Horizon Court - Portside International Selection
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Violation:
A previously used empty soiled container of food used on the buffet line was stored on the bread preparation counter top. Staff stated this container was used for bacon and the container could have been placed on the preparation counter when the bacon containers were being refilled. Bread was being prepared for service at the time the soiled container was removed by the inspector. The area was in use at the time of the inspection.
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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:
Buffet-Horizon Court - Starboard Side - Food Line
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Violation:
The handles for two sets of tongs were resting in two different containers of bread. The inspector removed both sets of tongs during the inspection. The bread was discarded during the inspection and the tongs were removed for cleaning.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57°C [135°F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Buffet-Horizon Court - Starboard Side - Aft Service Line
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Violation:
There was no serving utensil for the bowl of salad on this buffet line area. Remediation began 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.:
20
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Site:
Galley-Deck 15 Aft - Potwashing Area
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Violation:
The previously cleaned cutting board stored in the clean side storage rack had an excess amount of groves/crevices on the surface. This board was also soiled. The inspector used an alcohol pad to remove the debris.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. 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; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.:
20
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Site:
Buffet-Deck 5 - Crew Mess Beverage Station
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Violation:
The bulk milk container dispensing tube protruding from the chilled area was cut on the horizontal. This unit was on temperature control.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Pantry-Horizon Court - Portside - Seaview
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Violation:
The glass bar pantry shelves were chipped. Bottles of liquor were being stored on these shelves at the time of the inspection.
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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.:
21
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Site:
Buffet-Horizon Court - Starboard Side - Aft Waiter Station
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Violation:
The bulkhead mounted light above the clean side of this waiter station was heavily soiled with more than a day's worth of dust and debris. The light had features that were difficult to clean. The area was open for service at the time of the inspection.
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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.:
21
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Site:
Galley-International Café
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Violation:
The power cable bundle under the left espresso machine was draped on the counter, making cleaning difficult.
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Recommendation:
Shorten and/or support the cables above the counter to allow for easy cleaning.
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Item No.:
22
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Site:
Pantry-Housekeeping Warewash Machines
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Violation:
The warewash machines in pantries on deck 9 (aft and forward), deck 11, and deck 14 were out of service. Staff explained that they were diverting the cleaning of utensils to other deck pantries. It was also explained that staff have been waiting on parts for a few weeks.
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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-Horizon Court - Portside - Dishwashing Area
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Violation:
The top-left nozzle for the sanitizing section of the flight-type dishwashing machine was clogged during the inspection. Utensils were being washed and sanitized during this time. The machine was stopped and the nozzle was cleaned during the inspection. The utensils were rewashed.
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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:
Galley-Deck 15 Aft Preparation Area
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Violation:
The water in the sanitizing bucket adjacent to the potwashing machine had an oily film resting on the top of the water. The water was replaced immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 15 Aft - Potwashing Area
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Violation:
The water in the rinse compartment of the three-compartment sink had an oily film resting on the surface. No utensils were in the rinse compartment at the time of the inspection. The compartment was drained and cleaned.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 15 Aft- Potwashing Area
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Violation:
The water in the sanitizing bucket adjacent to the three-compartment sink had an oily film resting on the surface of the water. The water was replaced during the inspection.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Horizon Court Dishwashing Area
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Violation:
The glasswashing machine was out of service at the time of the inspection. This machine was being worked on during the inspection. Glasses were being diverted during the inspection.
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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:
Galley-Deck 5 - Crew Dishwash
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Violation:
Four of the six auxiliary rinse spray nozzles were blocked with food debris and were not emitting an effective spray pattern when evaluated. The spray arm was immediately removed by staff and the food debris was dislodged.
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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-Deck 15 Aft Potwashing Area
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|
Violation:
The previously cleaned cutting board stored in the clean side storage rack had an excess amount of groves/crevices on the surface. This board was also soiled. The inspector used an alcohol pad to remove the debris.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Buffet-Horizon Court - Portside International Selection
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Violation:
A previously used empty soiled container of food used on the buffet line was stored on the bread preparation counter top. Staff stated this container was used for bacon and the container could have been placed on the preparation counter when the bacon containers were being refilled. The counter top under the empty container of bacon was soiled with a greasy material. Bread was being prepared for service on this counter top at the time the soiled container was removed by the inspector. The area was in use at the time of the inspection.
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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:
Galley-International Café
|
|
Violation:
The power cable bundle under the left espresso machine was soiled with more than a day's accumulation of debris.
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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-International Café
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Violation:
The bottom panel of the technical space under the left espresso machine had pooled water with debris.
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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-International Café
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Violation:
The power cables under the right espresso machine were soiled with more than a day's accumulation of debris.
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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:
Buffet-Deck 5 - Crew Mess Dining Store Room
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Violation:
An unwrapped toaster and four single-service boxes of food service film were stored in this storage room that had an open deckhead design. The deckhead had open slots which exposed difficult to clean features such as cables, ductwork, and piping.
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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:
Provisions-Deck 2 - Hotel Stores FSD 02.311 & FSD 02.326
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Violation:
Approximately eight pallets of single-use and single-service items such as cups, lids, bamboo skewers, wood steak markers, food service film, and wooden cutlery were stored in room 02.311 that had an open deckhead design. The deckhead had open slots which exposed difficult to clean features such as cables, ductwork, and piping. This is a repeat finding from the previous inspection on 25 March 2018. Additionally, single-use napkins and cup lids were stored in storage room 02.326 which had the same open deckhead design. The corrective action statement (CAS) sent by the cruise line after the inspection stated 'Single service items have been removed from this storeroom.'
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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:
Buffet-Deck 5 - Crew Mess Dining Store Room
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Violation:
An unwrapped toaster and four single-service boxes of food service film were stored in this storage room that had an open deckhead design. The deckhead had open slots which exposed difficult to clean features such as cables, ductwork, and piping.
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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.
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Item No.:
33
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Site:
Galley-Deck 5 - Hot Galley Cold Room 5614 - Blast Chiller
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Violation:
Water steadily dripped from a center deckhead seam in the walk-in blast chiller room and pooled on the deck below. Uncovered cooling food items were in the room, but were not immediately impacted by the dripping water.
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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. 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 6 - Port Aft Beverage Station
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Violation:
Water dripped from the corner of a deckhead light fixture located between the two deck mounted ice machines and pooled on the deck below.
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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. 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-International Café
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Violation:
A gap was around the pipe penetration for the potable water supply line to the right espresso machine.
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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.
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Item No.:
33
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Site:
Buffet-Horizon Court - Portside Aft Coffee Station
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Violation:
Two soiled difficult to clean electrical outlets were protruding out from the bulkhead at this coffee station. Additionally, clean coffee cups were being stored under these outlets. The cups were not affected during the inspection. The area was open at the time of the inspection. Cleaning began immediately.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. 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-Horizon Court - Starboard Side - Aft Waiter Station
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Violation:
The bulkhead mounted light above the clean side of this waiter station was heavily soiled with more than a day's worth of dust and debris. The light had difficult features to clean as well. The area was open for service at the time of the inspection.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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 2 - Hotel Stores FSD 02.311 & FSD 02.326
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Violation:
Approximately eight pallets of single-use and single-service items such as cups, lids, bamboo skewers, wood steak markers, food service film, and wooden cutlery were stored in room 02.311 that had an open deckhead design. The deckhead had open slots which exposed difficult to clean features such as cables, ductwork, and piping. This is a repeat finding from the previous inspection on 25 March 2018. Additionally, single-use napkins and cup lids were stored in storage room 02.326 which had the same open deckhead design. The corrective action statement (CAS) sent by the cruise line after the inspection stated 'Single service items have been removed from this storeroom.'
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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.
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Item No.:
33
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Site:
Buffet-Horizon Court - Starboard Side - Aft Waiter Station
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Violation:
The deckhead tile above the clean side of the waiter station was rough and difficult to clean. An excess amount of sealant used on the deckhead tile was chipping and peeling during the inspection. During the final meeting, staff stated that the material seemed more like an accumulation of salt and corrosion instead of sealant.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
34
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Site:
Galley-Deck 5 - Hot Galley Cold Room 5614
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Violation:
The evaporator drain line was clogged and condensate water was overflowing onto 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.:
35
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Site:
Galley-Deck 5 - Hot Galley Cold Room 5614
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Violation:
The evaporator drain line was clogged and condensate water was overflowing onto the deck.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Buffet-Horizon Court - Portside International Selection
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Violation:
The light intensity was in sufficient in the area above the bread preparation counter top. A maximum of 175 lux was reached during the inspection. 220 lux is needed for cleaning purposes.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
39
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Site:
Pantry-Horizon Court - Portside - Seaview
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Violation:
Two fruit flies were noticed in this 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:
Pantry-Horizon Court - Portside - Dishwashing Area
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Violation:
Two flies were noticed in this 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:
Buffet-Horizon Court - Midship
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Violation:
Two fruit flies were noticed in this 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.:
44
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Site:
Recreational Water Facilities-Terrace Pool and Beach Resort Portside Whirlpool Spa
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Violation:
No immediate action was taken went low level alarms in the engine control room indicated that the chlorine residual level was low in the Terrace Pool and the bromine level was low in the Beach Resort Portside Whirlpool Spa.
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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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Item No.:
44
|
|
Site:
Potable Water-Disinfection
|
|
Violation:
The entire potable water system was disinfected during wet dock on January 18. The system was disinfected at 100 ppm from 08:05 am to10:35 am, for a total of 2.5 hours. Staff stated that they understood they could work the CT value but this chlorine concentration and time was not in their internal procedures (PHS 1403).
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 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 5 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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