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Item No.:
02
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Site:
Medical-Close Contact Follow Ups
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Violation:
During the voyage January 5 - January 12, two asymptomatic cabin mates of AGE cases did not have a recorded 48 hour follow up.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic cabin mates or immediate contacts of symptomatic crew: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
08
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Site:
Potable Water-Blue/Gray/Blue Pipe Striping
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Violation:
Water piping from the two evaporators directed to technical water tanks were striped blue/gray/blue. It was discussed with staff that all distillate and permeate lines not directed to the potable water system must not be striped with this color designation.
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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). Ensure no other lines have the above color designations. 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. 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:
Potable Water-Deck 17 - Teen Center - AC Closet
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Violation:
The two potable water lines before the reduced pressure zone assemblies for deck washing were not striped or identified as potable water.
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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). Ensure no other lines have the above color designations. 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. 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.:
10
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Site:
Recreational Water Facilities-Fecal Vomit Accident Records
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Violation:
The date of the vomit incident in the Deck 16 Sky Pool Aft did not match the pool chart records. Specifically, the Fecal and Vomit Response Log indicated a vomit incident on August 6, 2024, at 1:30 AM. However, the halogen and pH chart records for that day did not reflect that the pool was closed for disinfection. The chart records for August 7 did indicate thorough disinfection. Staff reported that the date on the response log was entered incorrectly and should have been August 7, 2024.
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Recommendation:
For combined facilities subject to fecal accidents, ensure fecal accident procedures include all features of these combined facilities.
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Item No.:
10
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Site:
Recreational Water Facilities-Crew Pool Turnover Rate
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Violation:
The listed turnover rate calculated by the ship for the Crew pool was calculated at 4.53 hours. Pools built to the 2011 and later Construction Standards are required to meet a 4 hour turnover rate. A turnover rate under 4 hours was calculated from the actual flow rate displayed on the in-line flow meter. Staff were unaware of the 4 hour turnover requirement and have not been monitoring to ensure this facility always operates within these parameters.
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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. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours.
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Item No.:
11
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Site:
Medical-Medical Records
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|
Violation:
A food handler had onset of Acute Gastroenteritis (AGE) symptoms on 7 January 2025 at 2100 and did not report to medical until 0100 on 8 January 2025. It was confirmed that the food handler worked between the onset of AGE symptoms and reporting to medical.
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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. 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.:
13
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|
Site:
Provisions-Deck 4 - Food Storage Containers
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|
Violation:
Numerous white coolers and beverage dispensers were stored on plastic pallets in a provisions corridor. The equipment were heavily soiled with dust, old food debris, and were in poor condition on the food and non food contact surfaces. It was explained that the food equipment is used to transport food from the ship to offshore BBQ events. The items were not properly stored in a finished storage locker or in a designated soiled area for cleaning and sanitizing. In addition, the equipment was stored next to pallets of garbage that is planned to be offloaded from the ship.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: food equipment is stored in an appropirate location and is properly cleaned and sanitized after use.
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Item No.:
15
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|
Site:
Provisions-Deck 3 - Dry Store
|
|
Violation:
The inspector identified more than 20 dented cans of figs. Crew immediately discarded these items. According to staff, these items were received three days before the inspection and the condition of the cans were yet to be fully checked.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
16
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|
Site:
Galley-Deck 5
|
|
Violation:
A crew member was observed removing a beef roast from the combination oven and placed it on the carving station without taking temperatures to ensure the roast was thoroughly cooked. An internal temperature of 91F was measured by the inspector. The roast was immediately placed back into the oven for additional cooking. According to staff the roast was to be fully cooked for service. Retraining of the crew member took place.
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|
Recommendation:
Cook raw animal foods such as eggs, fish, meat, and poultry?and foods containing these raw animal foods?to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food being cooked: (1) 63C (145F) or above for 15 seconds for raw shell eggs that are broken and prepared in response to consumers? orders and for immediate service; and for fish, meat, and pork, including game animals commercially raised for food and game animals under a voluntary inspection program. (2) 68C (155F) or above for 15 seconds or equivalent temperature-time combination for ratites, mechanically tenderized and injected meats, and raw eggs that are not prepared for immediate service; and for the following if they are comminuted: fish, meat, game animals commercially raised for food, and game animals under a voluntary inspection program. (3) 74C (165F) or above for 15 seconds for poultry, wild game animals not specified in above bullet for 68C (155F); stuffed fish, meat, pasta, poultry, or ratites; or stuffing containing fish, meat, poultry, or ratites. (4) Whole beef roasts, corned beef roasts, pork roasts, and cured pork roasts such as ham, must be cooked in an oven preheated to the temperature specified for the oven type and roast?s weight and held at that temperature in accordance with the tables in this section of the manual. (5) A raw or undercooked whole-muscle, intact beef steak may be served or offered for sale in a ready-to-eat form if the steak is labeled to indicate that it meets the definition of ?whole-muscle, intact beef? and the steak is cooked on both the top and bottom to a surface temperature of 63C (145F) or above and a cooked color change is achieved on all external surfaces, (6) serve or offer a raw animal food or a partially cooked food in a ready-to-eat form only if the consumer is informed by the written consumer advisory or if VSP grants a variance from the cooking recommendations based on a HACCP plan submitted by the vessel.
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Item No.:
17
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Site:
Galley-Deck 5
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|
Violation:
Many hot holding cabinets listed on the time control plan had missing or faded time control labels.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled.
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Item No.:
17
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Site:
Galley-Deck 16 World Fresh Marketplace Portside Coffee Pantry
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|
Violation:
The bulk milk unit was not labeled as a time control unit; however, this unit was listed on the time control plan.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
17
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|
Site:
Pantry-Deck 7 Vista Lounge
|
|
Violation:
The espresso machine's milk compartment was not labeled for time control; however, it was listed on the time control plan.
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|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): . (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled.
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Item No.:
17
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|
Site:
Buffet-Deck 16 World Fresh Marketplace Starboard Side International
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|
Violation:
The time control plan listed specific undercounter refrigeration units by number which were on time control, but staff was unable to identify which refrigeration unit pertained to which number. The numbers had been removed from the undercounter refrigeration units.
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|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections.(2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled.
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Item No.:
19
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|
Site:
Buffet-Deck 16 World Fresh Marketplace - Pastry Coffee
|
|
Violation:
The ice scoop was stored upright on the top of the ice container and was not protected by effective means.
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|
Recommendation:
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 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
19
|
|
Site:
Buffet-Deck 5
|
|
Violation:
A serving utensil was missing for the assorted salad mix out for self-service.
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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.:
19
|
|
Site:
Provisions-Deck 4 Wooden Pallets
|
|
Violation:
Approximately 17 wooden pallets with various beverages were stored in provisions. The pallets had difficult to clean features. The last provisioning day was three days before the inspection day. The deckhead was exposed with piping and wiring.
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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
|
|
Site:
Provisions-Poultry Frezer
|
|
Violation:
A box of frozen chicken breasts in plastic wrap was exposed and not fully covered.
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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.:
21
|
|
Site:
Buffet-Deck 5
|
|
Violation:
The temperatures gauges for both bain maries were in disrepair.
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|
Recommendation:
Ensure temperature-measuring devices conform to the following guidelines: (1) In a mechanically refrigerated or hot-food storage unit, the sensor of a temperature-measuring device is located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot-food storage unit; (2) Cold or hot holding equipment used for potentially hazardous food is designed to include and equipped with at least one integral or affixed temperature-measuring device that is located to allow easy viewing of the device?s temperature display; (3) Temperature-measuring device is easily readable.
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Item No.:
21
|
|
Site:
Provisions-Deck 4 - Food Storage Containers
|
|
Violation:
Numerous white coolers and beverage dispensers were stored on plastic pallets in a provisions corridor. The equipment were heavily soiled with dust, old food debris, and were in poor condition on the food and non food contact surfaces. It was explained that the food equipment is used to transport food from the ship to offshore BBQ events. The items were not properly stored in a finished storage locker or in a designated soiled area for cleaning and sanitizing. In addition, the equipment was stored next to pallets of garbage that is planned to be offloaded from the ship.
|
|
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. 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
|
|
Site:
Buffet-Deck 16 World Fresh Marketplace - Portside Bistro
|
|
Violation:
The sealant on the back preparation countertop at the countertop/bulkhead juncture was in disrepair which created difficult to clean surfaces.
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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
|
|
Site:
Bar-Deck 16 Seaview
|
|
Violation:
The countertops were in disrepair with rough divots were embedded sea shells were missing. Staff are actively managing with repairs every few weeks and are awaiting a visit from the manufacturer.
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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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|
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Item No.:
21
|
|
Site:
Provisions-Deck 4 Wooden Pallets
|
|
Violation:
Various packaged beverages were stored on more than 15 wooden pallets in the main provisioning corridor. The wood surfaces were difficult to clean. These products were provisioned three days before the day of 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.
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Item No.:
21
|
|
Site:
Bar-Deck 17 - Retreat
|
|
Violation:
The wooden alcohol storage cabinets had a two inch gap between the cabinet's sides and the vertical shelf supports which created a difficult to clean area. This area was excessively soiled with dust and debris.
|
|
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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|
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Item No.:
21
|
|
Site:
Dining Room-Deck 18 - The Sanctuary
|
|
Violation:
The portside clean utensil storage cabinet had open shelving holes which created a difficult to clean area.
|
|
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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|
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Item No.:
21
|
|
Site:
Pantry-Deck 14 - 14611 Accommodation Pantry
|
|
Violation:
The gasket for the ice machine's metal deflector panel was in disrepair.
|
|
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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|
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Item No.:
21
|
|
Site:
Dining Room-Deck 6
|
|
Violation:
The bottom metal profile strip was missing for the top drawer at waiter station #42 which created a difficult to clean edge.
|
|
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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|
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Item No.:
22
|
|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
Excessive soiled pots and pans accumulated along the soiled storage area. At least five additional deck stands were used in addition to the soiled shelving to hold the soiled equipment. This was also noted in the previous inspection report.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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|
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Item No.:
22
|
|
Site:
Galley-Deck 5 Pastry
|
|
Violation:
The undercounter warewash machine has been out of order since 29 November 2024.
|
|
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
|
|
Site:
Provisions-Deck 4 - Food Storage Containers
|
|
Violation:
Numerous white coolers and beverage dispensers were stored on plastic pallets in a provisions corridor. The equipment were heavily soiled with dust, old food debris, and were in poor condition on the food and non food contact surfaces. It was explained that the food equipment is used to transport food from the ship to offshore BBQ events. The items were not properly stored in a finished storage locker or in a designated soiled area for cleaning and sanitizing. In addition, the equipment was stored next to pallets of garbage that is planned to be offloaded from the ship.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
26
|
|
Site:
Buffet-Deck 16 World Fresh Marketplace Asian
|
|
Violation:
Two plates were soiled with food residue. The plates were stored next to the scrambled eggs.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
27
|
|
Site:
Galley-Deck 6 Warewash
|
|
Violation:
The spray hose's backflow prevention device was excessively soiled with green scale.
|
|
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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|
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Item No.:
27
|
|
Site:
Buffet-Deck 7 Princess Live
|
|
Violation:
The utility sink's faucet was in disrepair and dripping into the sink and pooling on the countertop.
|
|
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
|
|
Site:
Bar-Deck 17 Retreat
|
|
Violation:
The wooden alcohol storage cabinets had a two inch gap between the cabinet's sides and the vertical shelf supports which created a difficult to clean area. This area was excessively soiled with dust and debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 16 Seaview
|
|
Violation:
The countertop below the slushy machine was excessively soiled with more than a day's accumulation of dust. Additionally, the far-right switch cover was soiled with food residue. The area was not in operation and the machine had been previously cleaned and sanitized.
|
|
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
|
|
Site:
Galley-Deck 16 World Fresh Marketplace - Warewash
|
|
Violation:
The wires protruding from the center compartment above the warewash machine were excessively soiled with more than a day's accumulation of dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 16 - Slice
|
|
Violation:
Fifteen white pizza dough storage bins were soiled on the outside with a sticky residue from production labels. The bins had been previously cleaned and sanitized.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Provisions-Deck 4 - Food Storage Containers
|
|
Violation:
Numerous white coolers and beverage dispensers were stored on plastic pallets in a provisions corridor. The equipment were heavily soiled with dust, old food debris, and were in poor condition on the food and non food contact surfaces. It was explained that the food equipment is used to transport food from the ship to offshore BBQ events. The items were not properly stored in a finished storage locker or in a designated soiled area for cleaning and sanitizing. In addition, the equipment was stored next to pallets of garbage that is planned to be offloaded from the ship.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 5
|
|
Violation:
The surfaces of all ceramic hot plates were heavily encrusted with old charred food debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Provisions-Deck 4 - Food Storage Containers
|
|
Violation:
Numerous white coolers and beverage dispensers were stored on plastic pallets in a provisions corridor. The equipment were heavily soiled with dust, old food debris, and were in poor condition on the food and non food contact surfaces. It was explained that the food equipment is used to transport food from the ship to offshore BBQ events. The items were not properly stored in a finished storage locker or in a designated soiled area for cleaning and sanitizing. In addition, the equipment was stored next to pallets of garbage that is planned to be offloaded from the ship.
|
|
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
|
|
Site:
Buffet-Deck 16 World Fresh Marketplace - Portside Beverage Station
|
|
Violation:
Three spoons out for passenger use were unprotected from possible contamination.
|
|
Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 14 Concierge Lounge
|
|
Violation:
Plates out for passenger use were not stored inverted or covered.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
|
|
|
Item No.:
30
|
|
Site:
Bar-Deck 16 - Mix Bar
|
|
Violation:
Soap was not available at the handwashing sink. The area was preparing to open.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 16 - Slice
|
|
Violation:
The bulkhead next to the ice machine was soiled from a transportation cart's soiled wheels. The cart was stored between the ice machine and the bulkhead.
|
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Provisions-Deck 4 Wooden Pallets
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Violation:
Approximately 17 wooden pallets with various beverages were stored in provisions. In addition, the deckhead was open with piping and wires.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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:
Galley-Deck 15
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Violation:
Liquid was pooling on the deck below the stacked combination oven which was dripping condensate.
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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 16 World Fresh Marketplace Portside International
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Violation:
The deck tile grout was recessed and missing in a few spots near the hot grill.
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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-Deck 6 Pantry Aft
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Violation:
A deck tile was cracked in front of the handwashing station. The cracked area was soiled with more than a day's accumulation of debris.
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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.:
34
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Site:
Buffet-Deck 7 Princess Live
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Violation:
The utility sink's faucet was in disrepair and dripping into the sink and pooling on the countertop.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Buffet-Deck 5
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Violation:
The bain marie drain line in the undercounter compartment was heavily corroded with rust which caused the pipe to break.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Deck 16 World Fresh Marketplace Portside International
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Violation:
A heat lamp bulb's protective coating was peeling, which made the bulb not shatter resistant. The heat lamp was the left lamp in the far-right pair from the crew side.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
38
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Site:
Galley-Deck 16 - Slice
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Violation:
The deck-mounted mixer is not used for food operations. Staff stated it is only used for parts.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Galley-Deck 5 Bakery
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Violation:
An air blower used to dust off food equipment was stored on the clean storage racks directly next to food items in containers. This was immediately moved to a proper storage room.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
39
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Site:
Provisions-Deck 3 - Dry Store
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Violation:
One fruit fly was seen near the evaporator.
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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:
Other-Deck 10 - Garbage Storeroom
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Violation:
Two fruit flies were near the dirty storage racks.
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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-Deck 17 - Retreat
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Violation:
One small fly was flying throughout the area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 16 Slice - Warewash
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Violation:
One small fly was near the warewash machine. The area was in operation.
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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:
Galley-Deck 7 Crown Grille
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Violation:
One small fly was flying in the show galley. The area was not in operation.
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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.:
43
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Site:
Ventilation-Stateroom Air Filters
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Violation:
Three of the four cabin stateroom air filters that were examined were heavily soiled with dust accumulation. These soiled air filters included staterooms: M-434 (Deck 15), B-706 & B-708 (Deck 11). Staff stated these are examined and cleaned every 3 months and replaced every 6 months.
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Recommendation:
Keep air handling units clean.
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Item No.:
44
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Site:
Recreational Water Facilities-Crew Pool Turnover Rate
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Violation:
The listed turnover rate calculated by the ship for the Crew pool was calculated at 4.53 hours. Pools built to the 2011 and later Construction Standards are required to meet a 4 hour turnover rate. A turnover rate under 4 hours was calculated from the actual flow rate displayed on the in-line flow meter. Staff were unaware of the 4 hour turnover requirement and have not been monitoring to ensure this facility always operates within these parameters.
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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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