|
|
|
Item No.:
10
|
|
Site:
Housekeeping-Heated Jetted Tubs - Disinfection
|
|
Violation:
During March, the two heated jetted tubs were not drained and disinfected on approximately 15 occasions due to passenger refusal, either verbally or via ?do not disturb? signs. This trend is consistent with previous months. Staff reported that, despite efforts to perform daily cleaning and disinfection, lack of access at times prevents compliance. (2025 Environmental Public Health Standards)
|
|
Recommendation:
Drain jetted tubs once per day and clean and disinfect them every 7 days or between occupancies, whatever is more frequent. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
Implement one of the following procedures for heated jetted tubs: (1) Drain, clean, and disinfect heated jetted tubs daily. Install a safety sign at the tub entrance advising users that using heated jetted tubs without the use of automated halogen and pH control may increase the risk of respiratory infections. (2) With an approved variance, drain heated jetted tubs every 3 days. Clean and disinfect tubs twice a week or between occupancies, whatever is more frequent. No signage is required.
|
|
|
Item No.:
44
|
|
Site:
Recreational Water Facilities-Safety Vacuum Release System (SVRS)
|
|
Violation:
Staff were unaware that the therapy pumps had SVRS installed on the suction lines for all whirlpool spas and were not routinely checking to ensure proper working order.
|
|
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.
|
|
|
Item No.:
17
|
|
Site:
Buffet-Deck 16 - Sun Club Cafe
|
|
Violation:
Two rice cookers that were designated as time control units per the plan were not physically labeled.
|
|
Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available 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 TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
17
|
|
Site:
Buffet-Deck 15 - Tap That Hot Portside Beverage Station
|
|
Violation:
Five milk containers out for passenger use had blue stickers when the inspector checked the time at 0852. Per the time control plan, red stickers were from 0600 - 1000 and blue stickers were from 0900 - 1300.
|
|
Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available 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 TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard. Ensure the correct color sticker is used for the associated meal service.
|
|
|
Item No.:
17
|
|
Site:
Buffet-Deck 15 - The Daily Mix
|
|
Violation:
All TCS/PHF had blue stickers when the inspector entered the area prior to 0900. Per the time control plan, red stickers were from 0600 - 1000 and blue stickers were from 0900 - 1300.
|
|
Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available 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 TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard. Ensure the proper color labels are used for the appropriate service period.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 15 - The Daily Mix
|
|
Violation:
The light intensity measured less than 220 lux in front of the forward toasting oven.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot-candles) on food preparation surfaces.
Ensure the light intensity is at least 220 lux (20 foot-candles) as measured 750 millimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 15 - The Galley
|
|
Violation:
The deck tile grout was in disrepair between the deck tiles and the metal deck below the combination oven. Water collected in the area where grout was missing.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 15 - Noodle Around
|
|
Violation:
Two deckhead profile strips were missing above the grill alcoves, which left behind difficult to clean glue residue.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-Deck 6 - The Wake
|
|
Violation:
A tray of previously cleaned and sanitized eating utensils and two coffee cups were stored not covered nor inverted on a waiter 's cart.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 6 - The Wake
|
|
Violation:
The crew toilet room did not have a sign advising users of the toilet facilities to use hand towel, paper towel, or tissue to open the door. The exit was not hands free.
|
|
Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5
|
|
Violation:
The deck tile grout was recessed throughout the area.
|
|
Recommendation:
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 5
|
|
Violation:
The heat lamp bulbs were soiled with more than a day's accumulation of grease and food debris.
|
|
Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
|
|