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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The AGE surveillance log did not contain the information specified in the 2011 VSP Operations Manual Annex 13.2.2 in the exact order.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The cabin showers were not included in the program. For several of the connections, the quantity of devices was listed as 'all' instead of the actual numbers. The backflow prevention devices on the salon hair wash sinks were Watts N9 devices, but they were listed on the program as '1/2 inch model B969.'
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Whirlpool 1 Machinery Room
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Violation:
There were no air gaps between the pressure relief valves on two reduced pressure assemblies and the funnels connected to the drain line. This was corrected.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (28) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
08
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Site:
Potable Water-Distillate and Permeate Lines
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Violation:
These lines were directed to the potable water system but were not striped blue/gray/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 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 at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. 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-Cross-connection Control Program
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Violation:
There were no backflow prevention devices on the potable water lines on the pedicure flexible hose.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (28) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
08
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Site:
Potable Water-Port Aft Bunker Station
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Violation:
One of the potable water filling hoses in the hose locker was not labeled 'potable water only' at each connecting end. It was labeled further from the connecting ends and in the middle.
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Recommendation:
Label potable water hoses with the words ?POTABLE WATER ONLY? in letters at least 13 millimeters (0.5 inch) high at each connecting end.
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Item No.:
08
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Site:
Food Service General-Ice Machines
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Violation:
The chilled water lines entering from deckheads and bulkheads into the ice machines were not identified in any way as nonpotable chilled water.
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Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pool Signs
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Violation:
The safety signs for the swimming pools did not include the following: do not use these facilities if you are experiencing vomiting, diarrhea or fever; shower before entering the facility; and bather load number.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool and Spa Pool Safety Signs
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Violation:
The safety signs for the whirlpools and spa pool did not include the following: do not use these facilities if you are experiencing vomiting, diarrhea or fever; shower before entering the facility; and bather load number. In addition, they did not include cautions against use by individuals with diabetes, elderly persons, and children.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. In addition to the safety sign requirements in section 6.7.1.1.1, 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; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
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Item No.:
10
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Site:
Housekeeping-Individual Cabin Whirlpools
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Violation:
The documentation for the disinfection of the individual cabin whirlpools indicated a range of 50-100 ppm of chlorine for 10 minutes. It was not clear if a CT value of 600 was achieved.
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Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
10
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Site:
Recreational Water Facilities-Bather Loads
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Violation:
There was no documentation of the bather loads for each of the RWFs.
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Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow.
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Item No.:
10
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Site:
Recreational Water Facilities-Hair and Lint Strainers and Housing
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Violation:
There was no documentation that the hair and lint strainers and housings on each RWF were disinfected weekly.
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Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Test Kit Secondary Standards
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Violation:
There were secondary standards for the pool test kit, but they were only for the low range. The test kit was also used in the high range.
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Recommendation:
Where available, ensure appropriate secondary standards are onboard for electronic test kits to verify test kit operation.
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Item No.:
10
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Site:
Recreational Water Facilities-Shock Halogentation
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Violation:
The level of free residual halogen was not recorded at the beginning of shock halogenation for the whirlpools and spa pool.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Draining
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Violation:
The draining for each of the whirlpools was not recorded.
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Recommendation:
Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Chart Recorders
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Violation:
There were no chart recorders installed for each of the RWFs for measuring pH and free residual halogen.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children?s pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates
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Violation:
There was no documentation of the turnover rates for each of the RWFs.
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Recommendation:
Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment
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Violation:
The swimming pools had 2 gravity drains greater than 3 feet apart. The drain covers were a standard design and there were no alarms.
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Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency.
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Item No.:
13
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Site:
Bar-Cafe Promenade
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|
Violation:
A beverage supervisor was observed washing his hands at the middle handwashing sink that did not have any soap. The supervisor did not re-wash his hands at another handwashing sink located in the same area and did not inform his staff to not use the sink until soap was available. The supervisor continued on with his duties and admitted to the inspector he knew there was no soap available when he washed his hands.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (4) Food employees are effectively cleaning their hands.
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Item No.:
16
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Site:
Galley-Time Control Plan
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Violation:
There was no time control plan posted in the galley for the management of hot foods during the breakfast, lunch, and dinner service periods. A copy of the galley time control plan was found in another area during the inspection and posted.
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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. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (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.:
16
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Site:
Dining Room-Chops Grille - Menu
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Violation:
The broiled sirloin steak can be cooked to order and the asian spicy tuna appetizer was served undercooked, but these items were not identified on the menu as needing a consumer advisory.
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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 using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Ensure that disclosure is made by one of the two following methods: (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with 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.
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Item No.:
16
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Site:
Food Service General-Galley and Crew/Officer Buffets
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Violation:
The time control plans were not posted in all of the main galley sections where time control was used. The time control plans did not identify all of the equipment on time control and not all of the time control equipment was labeled.
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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. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Galley-Portofino
|
|
Violation:
The menu contained animal derived foods that could be served undercooked. These items were not identified and there was no consumer advisory on the menu.
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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 using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Ensure that disclosure is made by one of the two following methods: (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with 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.
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Item No.:
16
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Site:
Buffet-Staff, Crew, and Officer's Mess
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|
Violation:
There was no set-up or discard times listed for the milk on time control in the small coffee machine refrigerated compartment. Also, the time control plan indicated the milk was removed from undercounter refrigerators before placed in the coffee machine, but staff stated the milk was taken from the counter-mounted bulk milk refrigerators.
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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. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (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.:
18
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Site:
Preparation Room-Walk-in
|
|
Violation:
One covered plastic bin of raw ground lamb meat was stored on the top shelf in the walk-in meat refrigerator, over pans of cut raw beef. The pans were immediately re-arranged.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Galley-Deck 3 Pastry
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|
Violation:
Three plastic bins filled with fruit cocktail, fruit salad, and halved apricots in liquid were uncovered inside walk-in refrigerator 3.7.14. Staff stated these foods were not in the cooling process at the time.
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|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
19
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Site:
Buffet-Aft Port Windjammer
|
|
Violation:
There was no serving utensil for a container of waffles and a container of sausage on the in-use buffet line.
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|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
|
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Site:
Galley-Walk-in Refrigerator 5411.055A
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|
Violation:
The trays used for prepared pizzas were worn and cracked.
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|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Food Service General-Food Preparation
|
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Violation:
None of the staff responsible for ensuring maintenance of food temperatures had tip-sensitive temperature-measuring devices.
|
|
Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
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Item No.:
20
|
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Site:
Galley-Deck 3 Beverage Station
|
|
Violation:
There were six slotted fasteners in the splash zone around each of the six soda dispensing nozzles at the starboard side soda dispenser.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
|
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Site:
Galley-Deck 5 Buffet Station
|
|
Violation:
The groove along the slicer blade was pitted along the entire metal coating and the surface was rough, making cleaning difficult.
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|
Recommendation:
Food contact equipment must be maintained 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 operating specifications of these guidelines.
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Item No.:
20
|
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Site:
Galley-Deck 3 Sauce Station
|
|
Violation:
The large floor mixer has been in disrepair for at least one month, according to staff.
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|
Recommendation:
Food contact equipment must be maintained 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 operating specifications of these guidelines.
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Item No.:
21
|
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Site:
Galley-Deck 3 Pastry
|
|
Violation:
There was a large gap on the lower half of the far right door on the three-door undercounter reach-in refrigerator R-03-57 when fully shut.
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|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
|
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Site:
Bar-Cafe Promenade
|
|
Violation:
There were 2 large open pipe penetrations in the technical compartment where the draught beer system used to be. One of the penetrations led to a void space containing standing water.
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|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
Remove the pipes and seal the penetrations.
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Item No.:
21
|
|
Site:
Galley-Deck 5 Buffet Station
|
|
Violation:
There were large gaps on the lower halves of the far right doors on the three-door undercounter reach-in refrigerators R-05-49 and R-05-50 when fully shut.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
|
|
Site:
Galley-Deck 3 Beverage Station
|
|
Violation:
The water supply tubing and conduit cables were draped on the countertop beneath the aft/starboard end of the beverage counter at the espresso machine and hot water dispenser.
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|
Recommendation:
Shorten or secure the tubing and cables above the countertop to allow for cleaning.
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Item No.:
21
|
|
Site:
Buffet-Staff and Officer's Mess - Beverage Station
|
|
Violation:
The power cable to the juice dispenser was draped on the countertop, making cleaning difficult.
|
|
Recommendation:
Shorten or secure the power cables above the countertop to allow for cleaning.
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Item No.:
21
|
|
Site:
Galley-Deck 4 Beverage Station
|
|
Violation:
The cables and water hoses were draped on the counter below the espresso machine and the two counter-mounted coffee machines.
|
|
Recommendation:
Shorten or secure the cables and hoses above the counter to allow for cleaning.
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Item No.:
22
|
|
Site:
Galley-Deck 4 Potwash
|
|
Violation:
The large, trolley type potwash machine was out of order and had been in disrepair for two months, according to staff.
|
|
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.
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Item No.:
22
|
|
Site:
Galley-Deck 3 Warewashing
|
|
Violation:
During active use of the flight-type conveyor warewashing machine, one of the upper spray arm final sanitizing rinse nozzles was completely clogged.
|
|
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.
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Item No.:
22
|
|
Site:
Galley-Deck 3 Pot Wash
|
|
Violation:
The large pot wash machine was out of order and has been in disrepair for two months, according to staff.
|
|
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.
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Item No.:
22
|
|
Site:
Galley-Warewashing
|
|
Violation:
There was excessive steam coming from the bottom edges of the wash and rinse compartment doors on the flight type conveyor warewash machine, causing condensation to collect on the deckhead.
|
|
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.
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Item No.:
24
|
|
Site:
Bar-Pool
|
|
Violation:
The bucket of sanitizing solution did not have any chlorine residual when measured by the inspector. A worker was observed using this solution to sanitize an area of the bar. The solution was changed and the area was re-cleaned.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
|
|
Site:
Pantry-Pool
|
|
Violation:
Three glasses were soiled with food residue and stored in clean dish racks. The glasses were removed.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4 Beverage Station
|
|
Violation:
The exterior top surface of the juice dispenser was heavily soiled with dust.
|
|
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
|
|
Site:
Galley-Deck 3 Cold Pantry
|
|
Violation:
The soap dispenser for the handwash station at the aft bulkhead was positioned too close to the adjacent preparation counter. The inspector observed the preparation counter becoming wet while staff washed their hands.
|
|
Recommendation:
Relocate the soap dispenser.
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|
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Item No.:
30
|
|
Site:
Bar-Cafe Promenade
|
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Violation:
The handwashing sink in the middle of the bar did not have soap. Staff reported the sink had been without soap for two weeks. A supervisor was observed washing his hands in this sink with no soap. Another handwashing sink was in operation less than 25 feet away.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
30
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Site:
Bar-Pool
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Violation:
The soap dispenser at the handwashing sink near the entrance was not working and no soap was available for handwashing. Staff reported this sink had been without soap for two days. There was another handwashing sink less than 25 feet away.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Buffet-Work Station Windjammer
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Violation:
There was recessed and worn coving at the counter/deck juncture.
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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.:
33
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Site:
Bar-Pool
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Violation:
There was a carbon dioxide tank stored on the deck. The tank was used for an in-use draught beer keg.
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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:
Galley-Chops
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Violation:
There was a large open pipe penetration in the bulkhead under the salamander broiler.
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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.:
33
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Site:
Bar-Cafe Promenade Coffee Station
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Violation:
There was soft sealant used as coving at the cabinet/deck juncture.
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Recommendation:
Use a semi-hard or hard material on all junctures requiring coving.
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Item No.:
33
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Site:
Galley-Portofino
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Violation:
The coving between the counter/deck juncture was worn and recessed under the time control refrigerators. Also, the coving in front of refrigerator 4811.111.1303 was corroded.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant.
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Item No.:
33
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Site:
Galley-Deck 3 Beverage Station
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Violation:
There was a loose deckhead panel creating a difficult to clean gap over the starboard side counter soda dispenser.
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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.:
33
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Site:
Galley-Chops
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Violation:
The coving at the counter/deck juncture was recessed and worn under the hot holding cabinet.
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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.:
34
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Site:
Galley-Hot Galley
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Violation:
There was a water leak at the canopy exhaust hood exterior where it joined the deckhead. This hood was over the left tilting pan.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Food Service General-
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Violation:
The light intensity was less than 110 lux behind and around counter-mounted and deck-mounted equipment, including: coffee machine in the Deck 9 concierge lounge, Portofino galley Combitherm oven, coffee machine in the Plaza bar, ice machine #4811.15826 in the lido galley, coffee machines in Cafe Promenade, and bulk milk machine in the Promenade galley.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Bar-Plaza
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Violation:
The light intensity was less than 110 lux at the handwashing sink.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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Item No.:
36
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Site:
Bar-Pool
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Violation:
During normal operations, the light intensity at the handwashing sink was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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Item No.:
36
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Site:
Pantry-Deck 6 Forward
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Violation:
The light intensity behind and on the left bulkhead side of the ice machine was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Pantry-Deck 8 Forward
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Violation:
The light intensity behind and on the left bulkhead side of the ice machine adjacent to the cleaning locker was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Lido Warewashing
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Violation:
There was condensation collecting on the deckhead above the flight type conveyor warewashing machine. No clean items were impacted.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
38
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Site:
Pantry-Pool Dry Store Room
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Violation:
There was a deck cleaning machine stored on the deck in the dry store room. Other items in the dry store room included reusable glasses, tables, and other non-food items.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
39
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Site:
Galley-Deck 3 Cold Pantry
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Violation:
One live large fly was observed on the cold basin. There was no work activity in the area 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 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-Public Toilet Rooms
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Violation:
There were no signs in the public toilet rooms advising users to use a paper towel or tissue to open the door.
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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.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP indicated a disinfectant of Oxivir Five 16, but there was no information about the concentration of the disinfectant. According to the staff, they used a concentration of 500-1000 ppm and they had test strips on board.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses).
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Item No.:
41
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Site:
Housekeeping-Spa/Salon
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Violation:
There were no waste receptacles outside the last exit from the men's and women's changing room doors. There were toilet rooms inside the changing rooms and the doors were not automatic.
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Recommendation:
Equip passenger and crew public toilet facilities so persons exiting the toilet room are not required to touch the door handle with bare hands. Where toilet stalls include handwashing facilities, ensure the bare-hands-free contact begins in the toilet stall. Ensure that toilet facilities with multiple exits, such as spa dressing rooms, have bare-hands-free contact at each exit.
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Item No.:
42
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Site:
Children Area-Toilet Room
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Violation:
The height of the child-sized toilets was 17 inches above the deck. The height of the handwashing sink was 27 inches above the deck. According to the staff, they had step stools available for these areas. In addition, the length of the opening on the child-sized toilet seats was 10 inches.
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Recommendation:
If toilet rooms are located in a child-activity center, provide a child-size toilet(s) or child-accessible toilet(s) (child-size seat and step stool) and handwashing facilities. Ensure child-size toilets (to include the toilet seat) have a maximum height of 280 millimeters (11 inches) and a toilet seat opening no greater than 203 millimeters (8 inches). Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
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Item No.:
43
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Site:
Housekeeping-Showerhead Disinfection
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Violation:
The documentation for the disinfection of the showerheads indicated a concentration of 50 ppm chlorine, but there was no time. It was not clear if a CT value of 600 was achieved.
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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