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Item No.:
*
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Site:
Potable Water-Microbiologic Monitoring
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Violation:
While reviewing the microbiological monitoring records, the inspector observed that ice machines and potable water tanks were tested regularly, but no testing was logged for potable water sources in the galleys. Although multiple countertop water dispensers were tested throughout the ship, very few potable water sources in crew areas were examined. The inspector recommended that the ship collect samples from various locations, including all galleys and drinking fountains. Additionally, the inspector reminded the staff that microbiological samples from ice machines and potable water storage tanks do not fulfill the requirements for monthly routine distribution system monitoring.
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Recommendation:
Collect samples for microbiological monitoring from various locations, including all galleys and drinking fountains.
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Item No.:
02
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Site:
Medical-Acute Gasteroenteritis Log (AGE)
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Violation:
A food worker experienced the onset of acute gastrointestinal illness (AGE) symptoms on August 16, 2024, at 0840, with their isolation period starting at 0900. The food and beverage questionnaire indicated that the worker had dinner in the crew mess at 1930 on the day their symptoms began. Staff and the inspector concluded that the questionnaire had been incorrectly filled out.
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Recommendation:
Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log. Ensure the Acute Gasteroentertitis Food and Beverge Log is filled out with the correct information.
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Item No.:
07
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Site:
Potable Water-Potable Water/ Bunkering Hose Disinfection
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Violation:
As the inspectors approached the ship, they noticed that one of the hoses used for bunkering was yellow and lacked a 'potable water only' label. When asked about the hose, the crew explained that they did not have enough hoses to reach from the bunker locker to the dock's potable water manifold, so they borrowed one from the port. Upon inquiring whether the port had disinfected the yellow hose, the crew mentioned that a port representative had claimed it was disinfected, but they did not have written verification of the disinfection time and chlorine concentration. The inspector requested that the hose be disconnected and disinfected before commencing the bunkering process. Staff documented the procedure with photos and a video to ensure compliance with proper protocols. When the inspector asked if they had requested additional potable water hoses, the crew confirmed that an order had been placed.
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Recommendation:
Clean, disinfect, and flush potable water tanks and all affected parts of the potable water distribution system with potable water: (1) before being placed in service; (2) before returning to operation after repair, replacement; or (3) after being subjected to any contamination, including entry into a potable water tank. If any work is done during dry docks and wet docks to the potable water distribution system and piping system that affects a potable water tank(s), clean and disinfect the affected potable water tank(s).
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Item No.:
08
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Site:
Potable Water-Medical Center - General Ward
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Violation:
Two backflow prevention devices under the handwashing sink were in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Cross-Conection Control Log
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Violation:
The cross-connection control log stated the medical center had six backflow prevention control devices; however, only five devices were installed. Staff corrected the log immediately.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Incinerator Room
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Violation:
The potable water lines throughout the incinerator room did not have designated (blue or blue/green/blue) potable water striping.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
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Item No.:
10
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Site:
Recreational Water Facilities-Main Pool
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Violation:
Two screws were missing on the portside drain cover. One screw was missing on the starboard side drain cover. The drain covers were intact.
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Recommendation:
Drain covers must be maintained in good repair.
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Item No.:
13
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Site:
Food Service General-Emergency Fire Triggers for Deep Fryers
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Violation:
At each galley deep-frying station, the emergency fire triggers and fire suppression sprinklers were heavily soiled with oil residue. Galley crew and technicians were unsure how to clean these items due to the trigger sensitivity. Crew consulted with the safety technician, who stated devices should be cleaned with a degreaser and a soft brush.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment;
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Item No.:
18
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Site:
Bar-Deck 8 - Pool Bar
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Violation:
A dead bee was found inside the grenadine bottle, which was immediately discarded.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Cleaning and sanitizing equipment and utensils. (2) Storing the food in packages, covered containers, or wrappings.
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Item No.:
19
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Site:
Buffet-Deck 8 - Pool Grill Waiter Station
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Violation:
Water had accumulated on the bottom shelf of the undercounter food storage cabinet near the entrance, where items like salt, pepper, and olive oil were stored.
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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-Deck 8 - Pool Grill Outdoor Service Line
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Violation:
Water had accumulated on the bottom shelf of the undercounter food storage cabinet near the entrance. Food products stored in this area were immediately removed.
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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:
Galley-Deck 6 - Main Galley
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Violation:
An excessive buildup of frozen condensate was observed on the deckhead of the walk-in pastry freezer, as well as on the plastic wrap covering several stainless-steel bins containing frozen food items.
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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:
Provisions-Freezers
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Violation:
In each provision freezer, condensate dripped from the deckhead and froze on several food containers and boxes.
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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
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Site:
Buffet-Deck 8 - Pool Grill Waiter Station
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Violation:
The undercounter evaporator unit for the refrigerator was heavily soiled with dust.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
26
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Site:
Galley-Deck 7 - La Dame
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Violation:
One of the three nozzles on the water dispenser had a pink substance inside, which the inspector removed with an alcohol swab.
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Recommendation:
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:
Other-I-95 Corridor
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Violation:
The inspector observed a food worker transporting two previously cleaned and sanitized pans that were soiled on the food-contact surface with a cart, heading to the butcher. Staff indicated that the pans were intended for transferring meat to the Lido galley.
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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-Deck 7 - La Dame
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Violation:
The water dispensing unit's air filter was heavily soiled with dust.
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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:
Buffet-Deck 8 - Pool Grill Waiter Station
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Violation:
Water had accumulated on the bottom shelf of the undercounter food storage cabinet near the entrance, where items like salt, pepper, and olive oil were stored.
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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:
Buffet-Deck 8 - Pool Grill Waiter Station
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Violation:
Water had accumulated on the bottom shelf of the undercounter food storage cabinet near the entrance. Food products stored in this area were immediately removed.
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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.:
33
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Site:
Galley-Deck 10 - Observation Lounge Pantry
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Violation:
The area under the full-size refrigerator was dirty with old debris and had raised, uneven grouting.
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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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 6 - Main Galley
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Violation:
An excessive buildup of frozen condensate was observed on the deckhead of the walk-in pastry freezer, as well as on the plastic wrap covering several stainless-steel bins.
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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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 7 - La Terrazza
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Violation:
Two light covers directly above the cooking and grilling area were coated with food residue.
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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:
Food Service General-Emergency Fire Triggers for Deep Fryers
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Violation:
At each galley deep-frying station, the emergency fire triggers were heavily soiled with oil residue. Due to their sensitivity, they could not be easily cleaned.
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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. 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:
Dining Room-Deck 3 - Crew Mess
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Violation:
The deck beneath the bread station was heavily soiled with old food debris.
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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-Freezers
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Violation:
In each provision freezer, excessive frozen condensate accumulated on the deckhead near the condensing units. The deckhead panels in these areas were sagging, creating gaps between the panels. Crew members noted that the damaged panels will be repaired during the November 2024 dry dock.
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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, 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:
Food Service General-Decks
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Violation:
In several food service areas?including the crew galley, main galley, pool bar pantry, provision rooms, and preparation rooms?deck tiles, grouting, coving, and concrete surfaces were in poor condition, missing, or recessed. The crew indicated that these issues will be addressed during the November 2024 dry dock.
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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:
Other-Incinerator Room
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Violation:
The cold storage room deckhead had multiple areas where the seams were separated, creating gaps open to the plenum, which resulted in difficult-to-clean spaces and potential pest migration.
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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. 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:
Galley-Deck 10 - Observation Lounge Pantry
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Violation:
Two deck drains had about two inches of standing water in the scupper due to an elevated drainpipe.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
39
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Site:
Bar-Deck 8 - Pool Bar
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Violation:
A dead bee was found inside the grenadine bottle, which was immediately discarded.
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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.:
40
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Site:
Bar-Deck 8 - Pool Bar
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Violation:
A dead bee was found inside the grenadine bottle, which was immediately discarded.
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Recommendation:
Inspect all food areas at a frequency that can quickly detect the evidence of pests, harborage conditions, cleanliness, and protection of outer openings. In nonfood areas, give reasonable care to conduct inspections for the presence of insects, rodents, and other pests. Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log.
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Item No.:
44
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Site:
Potable Water-Potable Water/Bunkering Hose Disinfection
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Violation:
As the inspectors approached the ship, they noticed that one of the hoses used for bunkering was yellow and lacked a 'potable water only' label. When asked about the hose, the crew explained that they did not have enough hoses to reach from the bunker locker to the dock's potable water manifold, so they borrowed one from the port. Upon inquiring whether the port had disinfected the yellow hose, the crew mentioned that a port representative had claimed it was disinfected, but they did not have written verification of the disinfection time and chlorine concentration. The inspector requested that the hose be disconnected and disinfected before commencing the bunkering process. Staff documented the procedure with photos and a video to ensure compliance with proper protocols. When the inspector asked if they had requested additional potable water hoses, the crew confirmed that an order had been placed.
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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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