|
|
|
Item No.:
08
|
|
Site:
Buffet-Deck 9 - Terrace Cafe - Coffee Station
|
|
Violation:
The backflow prevention device for the countertop coffee machine was in disrepair with blocked atmospheric vents.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Bar-Deck 9 - Terrace Cafe
|
|
Violation:
The backflow prevention device for the counter top coffee maker was in disrepair with blocked atmospheric vents.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 4 - Hot Station
|
|
Violation:
The backflow prevention device for the bottom combination oven was in disrepair with blocked atmospheric vents.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 3 - Warewashing Area
|
|
Violation:
The backflow prevention device for the hot water line of the handwash sink was in disrepair with blocked atmospheric vents.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Shock Halogenation Records
|
|
Violation:
The shock halogenation records documented the port and starboard whirlpools were halogenated for only five minutes (2215 - 2220) on 9 June 2025 and (2210 - 2215) 10 June 2025 . Staff stated this was a recording error.
|
|
Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Portside Whirlpool Halogen Analyzer Calibration
|
|
Violation:
The manual comparison test was greater than 0.2 mg/L (ppm) from the analyzer reading for free halogen. The actual analyzer reading was 3.77 ppm when the technician manually measured 3.12 ppm. The actual analyzer reading was 3.83 ppm when the inspector measured 3.36 ppm. Staff immediately calibrated the analyzer.
|
|
Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Manual Sampling
|
|
Violation:
Staff stated that they do not take manual samples from the recreational water facility tub to compare with the analyzer samples in the mechanical room and only take samples from the return line in the mechanical room. When staff was encouraged by the inspector to collect water samples from the actual facility tub, they collected water from the surface of the whirlpool. Additionally, when they used their sampling stick at the pool, the water was collected from the surface. The inspector showed the technician how to properly tilt the container to ensure water was collected from the proper depth.
|
|
Recommendation:
Ensure manual samples from the RWF tub are compared to the analyzer samples in the pump (mechanical) room to assess potential water quality differences in the RWF. Obtain samples from a location with the following qualities: 1) At least 18 inches (45.7 cm) below the surface of the water, and 2) A water depth of between three to four feet (91.4 cm to 1.2 m) when available, and 3) A location between water inlets.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 9 - Terrace Cafe - Preparation Area
|
|
Violation:
Two 4-inch metal containers of shredded cheese stored under temperature control in an undercounter refrigeration unit registered temperatures of 45F and 55F with the inspectors thermometer with an internal accuracy of 0.2F. The containers of cheese were discarded.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 5C (41F) or less.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 9 - Terrace Cafe - Meat Carving Area
|
|
Violation:
One tray of recently cooked and carved pan of meat was resting on the preparation counter without a time control designation. No galley crew member was present in this are at the time of the inspection. The pan of meat was discarded.
|
|
Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Deck 3 - I-95
|
|
Violation:
Multiple cases of canned soda and beer were stored in front of the shell door area that did not have a closed deckhead. Active provisioning was taking place; however, staff stated these food items were provisioned prior to reaching the current port.
|
|
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 contaminants. Do not store foods: In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 9 -Terrace Cafe - Hot Station
|
|
Violation:
The door handle for the stacked combination oven was in disrepair and would not open the door without applying significant pressure.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 9 - Terrace Cafe - Veranda
|
|
Violation:
Two screws were missing from the hot buffet countertop heating lamp housing making these areas difficult to keep clean.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Deck 9 - Terrace Cafe - Veranda
|
|
Violation:
The solution inside two sanitizing buckets was soiled with food particles floating on the surface.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Deck 9 - Terrace Cafe - Coffee Station
|
|
Violation:
The solution inside the sanitizing bucket was soiled with food particles floating on the surface.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 9 - Terrace Cafe - Warewashing Area
|
|
Violation:
The glasswashing machine went out of service the day prior to the inspection. A service order was placed.
|
|
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.
|
|
|
Item No.:
23
|
|
Site:
Galley-Deck 3 - Warewashing Area
|
|
Violation:
The wash tank water temperature of the flight-type warewashing machine measured 140F, and 143F. This was the only dishwashing machine in this area and in active service at the time of the inspection.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (150F) for a multi-tank, conveyor, multi-temperature machine.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Deck 7 - Forward Housekeeping Pantry
|
|
Violation:
Condensate accumulated on the sides of the undercounter warewash machine and on the underside of the countertop above.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris. 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 9 - Terrace Cafe
|
|
Violation:
The under counter active bottle storage shelves were soiled with more than a day's worth of accumulated 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:
Buffet-Deck 9 - Terrace Cafe - Veranda
|
|
Violation:
Two previously cleaned and sanitized serving trays were stored between chair cushions next to the bar entrance.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 9 - Terrace Cafe
|
|
Violation:
The deckhead above the hot grill was soiled with more than a day's worth of accumulated grease.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 - Hot Station/Warewashing Entrance
|
|
Violation:
The deck was cracked and in disrepair in the hot station and three-compartment sink entrance areas.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
37
|
|
Site:
Pantry-Deck 7 - Forward Housekeeping Pantry
|
|
Violation:
Condensate accumulated on the sides of the undercounter warewash machine and on the underside of the countertop above.
|
|
Recommendation:
Ensure heating, ventilating, and air conditioning systems are designed and installed so that make-up air intake and exhaust vents do not cause contamination of equipment and utensils.
|
|
|
Item No.:
44
|
|
Site:
Recreational Water Facilities-
|
|
Violation:
Staff stated that they do not take manual samples from the recreational water facility tub to compare with the analyzer samples in the mechanical room and only take samples from the return line in the mechanical room. When staff was encouraged by the inspector to collect water samples from the actual facility tub, they collected water from the surface of the whirlpool. Additionally, when they used their sampling stick at the pool, the water was collected from the surface. The inspector showed the technician how to properly tilt the container to ensure water was collected from the proper depth.
|
|
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.
|
|