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Item No.:
09
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Site:
Recreational Water Facilities-Deck 12 - Water Park
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Violation:
The free chlorine residual levels sampled from the water park were measured at 1.06 ppm, 1.60 ppm, 1.39 ppm, 1.55 ppm for an average of 1.4 ppm. The facility was open during the inspection. Staff and the inspector checked the free chlorine residual levels in the pump room and measured 2.53 ppm, and 2.55 ppm for an average of 2.4 ppm. The analyzer properly reflected the actual sample readings in the pump room. Staff decided to raise the low set point of the analyzer to increase the free chlorine level for the facility.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (2) children's pools, between1.0 and 5.0 mg/L (ppm); (3) wading pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); (5) baby-only water facilities, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine; and (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine. If facilities meet the definition of more than one type of RWF, apply the more protective halogen residual. If a facility is modified, apply the most protective halogen residual.
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Item No.:
13
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Site:
Buffet-Deck 10- Lido Time Control
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Violation:
Multiple deficiencies were identified with respect to time control as noted in preceding observations. Milk and creamer carafes were replaced 10 minutes earlier than required by the time control plan, and the posted plan on the bulk milk dispenser did not match the plan at the beverage stations. Chicken fingers and cream tarts were out for service without discard labels, and multiple additional PHF/TCS food items were observed at embarkation lunch without four-hour discard labels.
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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. Ensure that the areas of knowledge include: (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
16
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Site:
Buffet-Deck 10- Forward Hot Food Lines
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Violation:
At 1055, two pans of chicken fingers and one pan of cream tarts were out for service but were not labeled with discard times. According to the time control plan, embarkation lunch has two service periods 1) 1000-1400 and 2)1330-1640.
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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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not to be placed on temperature control again. (3) 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. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
16
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Site:
Buffet-Deck 10- Lido Marketplace
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Violation:
The PHF/TCS food items listed below were out for service on time control and not labeled with 4-hour discard labels. According to the time control plan, embarkation lunch exceeds 4 hours and has two batched 1)1000-1400 and 2) 1330-1630. The inspection team was in the area around 1300.
- one pan of lettuce
- two pans of tomatoes
- one pan of quinoa salad
- one pan of tofu salad
- two trays of various deli meats
- one container of diced ham, and
- one container of potato salad.
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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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not to be placed on temperature control again. (3) 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. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
17
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Site:
Buffet-Deck 10- Lido Marketplace Aft Portside and Starboard Beverage Stations
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Violation:
The milk and creamer were replaced 10 minutes prior to when the time control plan said they were supposed to be. At 0950, a total of six milk and creamer carafes with purple handles were out for service. According to the time control plan, milk and creamer should have been labeled with red handles from 0600-1000 and purple handles from 1000-1400. Staff stated the milk was replaced 10 minutes early.
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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:
Buffet-Deck 10- Lid Marketplace Bulk Milk Dispenser and Beverage Station Carafes
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Violation:
The time control plan for the beverage station milk and creamer carafes posted on the bulk milk dispenser did not match the time control plan located at the beverage stations. The time control plan posted on the bulk milk dispenser stated milk/creamer out for service from 1000-1400 should have blue sleeves, milk/creamer out for service from 1400-1800 should have red sleeves, and milk/creamer out for service from 1800-2200 should have blue sleeves. According to the time control plans posted at the beverage stations, milk/creamer out for service from 1000-1400 should have purple sleeves and milk /creamer out for service from 1400-1800 should have blue sleeves. Prior to the end of the inspection, the time control plan on the bulk milk dispenser was updated to match the beverage station 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.:
22
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Site:
Buffet-Deck 10- Lido Flight-type Dishwashing Machine
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Violation:
A small amount of food debris was under the conveyor belt on the clean side of the machine. The machine was cleaned.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
24
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Site:
Galley-Deck 11- Cucina/JiJi's Hood-type Potwash
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Violation:
The final sanitizing rinse water temperature did not reach a minimum of 160F. The crew's thermometer measured 152F, 155F, and 156F. The inspector's thermometer measured 156F twice. The machine was fixed by the end of the inspection.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Deck 3 - Beverage Station Center
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Violation:
The juice machine had more than a day's worth of juice residue on the food splash area. This was cleaned immediately.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Dining Room-Deck 3 - Vista Port Side Beverage Station
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Violation:
More than a day's worth of food debris collected on the food splash area of the hot chocolate dispenser. This was cleaned and sanitized immediately.
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Recommendation:
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:
Dining Room-Deck 3 - Vista Starboard Side Soup Station
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Violation:
The shelf above the station had more than a day's worth of dust accumulation. This was cleaned immediately.
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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:
Galley-Deck 10- Lido Marketplace Extension Galley
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Violation:
The salamander's technical compartment was soiled with dust and debris. The compartment was cleaned prior to the end of the inspection.
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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:
Galley-Deck 10- Center Galley
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Violation:
The salamander's technical compartment was soiled with dust and debris. The compartment was cleaned prior to the end of the inspection.
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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- Lido Marketplace Forward Buffet Line
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Violation:
The gelato machine was stored directly beneath the paper towel dispenser, allowing water from washed hands to drip directly on to it.
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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.:
28
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Site:
Buffet-Deck 10- Lido Marketplace Forward Buffet Line
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Violation:
The gelato machine was stored directly beneath the paper towel dispenser, allowing water from washed hands to drip directly on to it.
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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.:
30
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Site:
Galley-Deck 10- Blue Iguana
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Violation:
There were no paper towels at the handwashing sink inside the galley. This was corrected.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
30
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Site:
Galley-Deck 10- Center Galley Ladies Restroom
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Violation:
The women's toilet was out of order due to a clog. The toilet was back in order prior to the end of the inspection.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
33
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Site:
Provisions-Deck 0 - Gift Shop Store Room
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Violation:
Water was in the deckhead light fixture. This was corrected immediately.
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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 0 - Aft Shell Door
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Violation:
The deck near the shell door was in disrepair. The shore side office is aware of the issue and has a plan in place to fix the area in September 2025.
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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.:
36
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Site:
Buffet-Deck 0 - Team Dining One
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Violation:
The lighting below the hot plates was below 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (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.
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Item No.:
38
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Site:
Buffet-Deck 10- Lido Cleaning Locker
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Violation:
Two wet mops were stored upright and touching other cleaning equipment. The mops were hung to allow for air drying.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
39
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Site:
Buffet-Deck 10- Lido Marketplace Forward Buffet Line
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Violation:
One fruit fly was near the handwashing sink.
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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 10- Pizzeria
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Violation:
One house fly and one fruit fly were near the toppings station.
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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:
Food Service General-Flies
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Violation:
Flies were seen in the following areas:
Deck 3 - Horizons starboard side beverages on juice dispenser. One small fly.
Deck 3 - Horizons galley wine cellar. One house fly.
Deck 3 - Main galley potwash biodigestor. One small fly.
Deck 0 - Crew galley potwash area. One house fly.
Deck 0 - Crew mess cold line. One house fly.
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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.:
41
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Site:
Housekeeping-Passenger Cabin Cleaning
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Violation:
Staff stated that a passenger in isolation for acute gastroenteritis (AGE) could refuse to have their cabin cleaned during their isolation period, preventing housekeeping staff from entering to clean as required.
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Recommendation:
Ensure cabins that house passengers or crew with AGE are cleaned and disinfected daily while the occupants are ill.
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