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Item No.:
06
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Site:
Potable Water-Legionella Test
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Violation:
The Legionella sampling records did not include testing for the potable water storage tanks and the galleys per the 2025 VSP Environmental Public Health Standards.
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Recommendation:
Sample the potable water system for Legionella at least every 6 months. Ensure sample sites are representative of the potable water and RWF systems and number of samples depends on the size and complexity of the vessel. The Legionella sampling plan must include a selection of the following locations: (1) Potable water storage tanks; (2) Water heaters and hot water storage; (3) Hot water return lines; (4) Representative points of use in cabins, galleys, and recreational areas. Include a mix of fixture types (showers, sink faucets, tubs). Include potable water samples when temperatures are in the range favorable for Legionella growth (77?113F, 25?45C); (5) Decorative water features; (6) Misting systems; (7) Salon and pedicure devices; (8) Technical water sources with a risk of exposure via aerosolization to crew or passengers, such as deck washing.
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Item No.:
08
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Site:
Potable Water-Evaporator 1
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Violation:
The relief vent's air gap was insufficient on the reduced pressure assembly.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
13
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Site:
Buffet-Deck 11 Windjammer - Beverage Station Portside
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Violation:
Crew were cleaning a public vomit incident (PVI) near the beverage station. However, crew attendants were still serving beverages to passengers where fogging occurred. According to the written PVI procedures, food operations must be completely closed.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Persons unnecessary to the food operation are not allowed in the food areas; (2) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with these standards.
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Item No.:
16
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Site:
Buffet-Deck 11 Windjammer
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Violation:
The consumer advisory for the cold smoked salmon was missing the wording about being served undercooked.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure (as specified below using menu advisories, placards, or other easily visible written means) of the significantly increased risk for foodborne illnesses to certain people especially vulnerable consumers eating such food in raw or undercooked form. Locate the advisory at the outlets where these types of food are served.
Ensure the disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?) AND that they can be cooked to order or may be served raw or undercooked AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
19
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Site:
Buffet-Deck 11 - Windjammer Beverage Station Portside
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Violation:
Crew were cleaning a public vomit incident (PVI) near the beverage station. However, crew attendants were still serving beverages to passengers where fogging occurred. According to the written PVI procedures, food operations must be completely closed.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Galley-Deck 6 Chops Grille
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Violation:
The previously cleaned and sanitized cutting board was heavily scored and in disrepair. This was removed immediately.
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Recommendation:
Materials used in the construction of multiuse utensils and food-contact surfaces of equipment must be: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Design and construct food-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure surfaces such as cutting blocks and boards subject to scratching and scoring are resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they cannot be resurfaced.
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Item No.:
21
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Site:
Bar-Deck 11 Windjamer- Beverage Station Starboard
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Violation:
The cords behind the counter-mounted juice machine were draped along the countertop making it difficult to access and clean.
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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.:
22
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Site:
Galley-Deck 6 Giovanni's Three Compartment Sink
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Violation:
An excessive amount of soiled dishware including pots, pans and other food equipment were sitting in the soiled area unattended which created a strong odor. Crew stated this area was not in operation and closed until dinner time. Also, it could not be determined how long the soiled dishware was left unattended.
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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 food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure the equipment performs its intended function; (3) At least every 24 hours (if used). Ensure sink compartments are large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, ensure a warewashing machine or alternative equipment, such as a three-bucket system, is used.
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Item No.:
22
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Site:
Bar-Deck 11 Zumii
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Violation:
The bucket's sanitizing solution was soiled with lime pulp. This was changed immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are kept clean.
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Item No.:
26
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Site:
Galley-Deck 6 Chops Grille
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Violation:
A previously cleaned and sanitized cutting board had an oily residue.
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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. 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.:
26
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Site:
Galley-Deck 4 Ice Machines
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Violation:
Two ice machines had pink and black residue on the food splash area of the white deflector panel. Both machines were closed to be sanitized.
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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.:
26
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Site:
Galley-Deck 3
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Violation:
The ice machine was soiled with pink debris on the food splash of the white deflector panel. The machine was closed to be sanitized.
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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.:
28
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Site:
Galley-Deck 11 Windjammer Dishwash
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Violation:
A trolley cart with soiled dishware was leaned against the clean storage racks with sanitized food equipment. This was moved immediately.
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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.
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Item No.:
29
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Site:
Galley-Deck 4 Handwashing Stations
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Violation:
Six manual handwashing stations on the starboard side had a water temperature of 124F on the coldest setting. The entire starboard side was in operation and the nearest handwashing station for crew was more than 8 meters away to effectively wash hands.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 29.4C (85F) through a mixing valve or combination faucet. For handwashing sinks with electronic sensors and other types of handwashing sinks where users cannot make temperature adjustments, ensure the temperature after the mixing valve does not exceed 49C (120F).
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Item No.:
30
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Site:
Other-Deck 3 Crew Toilet Room
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Violation:
The men's toilet room door did not completely self-close.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Galley-Deck 11 Windjammer Dishwash
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Violation:
An excessive amount of food debris and spillage were on the decks of the soiled side scraping area. This was cleaned 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.:
41
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Site:
Housekeeping-Deck 10 - Chemical Distribution Pantry
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Violation:
The disinfectant's concentration was measured twice and the concentration was above 3000 ppm. The crew members stated that the disinfectant's concentration should be between 800-1300 ppm. The dispensers were being serviced today by a third party technician. The concentration was recalibrated to the correct concentration by the end of the inspection.
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Recommendation:
Ensure disinfectant products or systems (for example, on-site hypochlorous acid generators) are effective against human norovirus or an acceptable surrogate (for example, calicivirus) and used according to the manufacturer's instructions (such as concentration, contact time, and approved surfaces). Clean surfaces thoroughly prior to disinfection.
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