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Item No.:
08
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Site:
Potable Water-Deck 1 - Starboard Mid
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Violation:
The potable water bunker line was striped blue-gray-blue instead of blue-green-blue.
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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 water 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, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
Water lines directed to the pulper system were striped blue after the reduced pressure zone backflow prevention assemblies.
Additionally, a blind line that was approximately 8 feet long and 3/4 inch diameter t'eed off the potable water line that was directed to the pulper system near the reduced pressure assembly.
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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 water 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, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings. 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-Engine Room
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Violation:
Non-potable water lines near the evaporators that were not directed to the potable water systems were striped blue/gray/blue. Crew were informed a ?technical? designation may be added to the blue/gray/blue striping for distillate and permeate water lines not directed to a potable water system.
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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 water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
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Item No.:
10
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Site:
Recreational Water Facilities-Hydropool
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Violation:
Crew indicated this pool was maintained as a normal swimming pool and no longer had the heating, jetted features like a whirlpool spa. However, when the inspectors arrived at the pool, the air bubbles and water features were active and the water measured at 93F which met the definition of a spa pool. Crew indicated these features are usually never activated.
Free chlorine residual values from the pool were measured above 3 ppm; however, chart records from the previous day's operations showed levels below 3 ppm consistently. Additionally, the safety signs did not include the requirements listed in 6.8.1.3.
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Recommendation:
In addition to the safety sign requirements in section 6.8.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) Individuals who are immunocompromised; (2) Individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; (3) Children, pregnant women, and elderly persons. Additionally, caution against exceeding 15 minutes of use. Those under 16 years of age are considered children for the purpose of whirlpool safety sign requirements.
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Item No.:
20
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Site:
Galley-Deck 3 - Pastry
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Violation:
The undercounter refrigerator was out of order for approximately two months.
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Recommendation:
Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards;
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Item No.:
21
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Site:
Buffet-Deck 10 - Oceanview Cafe - Bakery
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Violation:
The dough preparation countertop had an open seam and was soiled with more than a day's worth of food debris.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Pantry-Deck 7 - Housekeeping
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Violation:
Counter-mounted vertical supports for removed beverage equipment had a difficult to clean void space.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
26
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Site:
Buffet-Deck 10 - Spa Cafe
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Violation:
The counter-mounted hot water dispensing unit had an accumulation of residue inside the dispensing unit's nozzle.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. 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:
Buffet-Deck 10 - Spa Cafe
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Violation:
The counter-mounted juice machine cords were resting on the countertop and soiled with more than a day's accumulation of food 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:
Buffet-Deck 10 - Spa Cafe
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Violation:
The counter-mounted juice machine cords were resting on the countertop and soiled with more than a day's accumulation of food 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:
Buffet-Deck 10 - Oceanview Cafe - Bakery
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Violation:
The dough preparation countertop was soiled with more than a day?s worth of food debris along an open seam.
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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.:
30
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Site:
Buffet-Deck 10 - Oceanview Cafe - Bakery
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Violation:
The handwashing station's soap dispenser did not have hand-cleansing soap available. The venue was in operation at the time of inspection.
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Recommendation:
Ensure each handwashing station has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels.
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Item No.:
33
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Site:
Buffet-Deck 10 - Oceanview Cafe - Ice Cream Station
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Violation:
The recessed light fixture above the serving line was not flush with the deckhead which created a large gap that was soiled with dust.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Buffet-Deck 10 - Oceanview Cafe - Line #8
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Violation:
An unknown black residue was on the bulkhead above the serving line. The venue was not in operation at the time of inspection.
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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-Frozen Fish
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Violation:
Frozen condensate accumulated on the deckhead throughout the walk-in freezer
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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.:
38
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Site:
Pantry-Deck 7 - Housekeeping
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Violation:
A water booster switch was stored in this area. Crew stated it was no longer used.
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Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Food Service General-Flies
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Violation:
Several fruit flies were in the following food areas.
- Deck 10 - Line #12: one fruit fly was along the bulkhead.
- Deck 10 - Ice Cream Station: one fruit fly was over the serving line. The venue was not in operation at the time of inspection.
- Deck 10 - Line #11: one fruit fly was on the serving line countertop.
- Deck 5 - Casino Bar Pantry: one fruit fly was near the warewashing dirty area.
- Deck 3 - Main Galley: one fruit fly was above the cleaned and sanitized utensils in the clean storage area.
- Deck 3 - Main Galley: three fruit flies were in between the ice cream machines.
- Deck 3 - Main Galley: one fruit fly was over dessert items being prepared. Food was not impacted at the time of inspection.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
44
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Site:
Recreational Water Facilities-Hydropool
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Violation:
Crew indicated this pool was maintained as a normal swimming pool and no longer had the heating, jetted features like a whirlpool spa. However, when the inspectors arrived at the pool, the air bubbles and water features were active and the water measured 93F which met the definition of a spa pool. Crew indicated these features are usually never activated.
Free chlorine residual values from the pool were measured above 3 ppm; however, chart records from the previous day's operations showed levels below 3 ppm consistently. Additionally, the safety signs did not include the requirements listed in 6.8.1.3.
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Recommendation:
Ensure the supervisor or person responsible for RWFs operations on the vessel demonstrates to VSP, on request during inspections, knowledge of RWF operations, is able to demonstrate this knowledge by compliance with Section 6 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation, and ensure employees are properly trained to comply with Section 6 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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