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Item No.:
10
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Site:
Recreational Water Facilities-Fecal and Vomit Accident Response
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Violation:
The fecal and vomit accident response for RWFs stated that pH was to be maintained between 7.0 and 7.8 during the disinfection process. The VSP Clarifications Page indicates that CDC recommends a pH range of 7.2 to 7.5 for loose stool accidents for inactivating cryptosporidium. This clarification also applies to Annex 13.8.
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Recommendation:
Ensure that pH levels are maintained between 7.2 and 7.5 during the disinfection process. Ensure that pH levels are maintained between 7.2 and 7.5 during the fecal and vomit accident disinfection process.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal and Vomit Accident Response
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Violation:
Housekeeping records documented a vomit accident in the main pool midship on 10 August at 20:50 stating that the pool was closed immediately. The RWF chart indicated that the pool had been closed since14:00 that day. The information in these two records did not match.
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Recommendation:
Ensure the information in the vomit accident log records and the RWF charts match.
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Item No.:
10
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Site:
Recreational Water Facilities-Slide Safety Sign
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Violation:
There was no posted safety sign for the slide. A new sign was received and was going to be installed during the inspection.
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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 #. For children's RWF signs, include the exact wording "TAKE CHILDREN ON FREQUENT BATHROOM BREAKS" or "TAKE CHILDREN ON FREQUENT TOILET BREAKS."
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Item No.:
10
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Site:
Recreational Water Facilities-Aft Pool
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Violation:
The water in the pool was water, but it was closed and no passengers were inside.
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Recommendation:
Ensure the water is not green.
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Item No.:
18
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Site:
Galley-Appetizer Pantry Cold Room 31
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Violation:
A pan of cured salmon was stored above a tray of sliced bread. According to the staff, the salmon was cured with salt and was not heat treated.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (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. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Galley-Appetizer Pantry Cold Room 31
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Violation:
Two trays of butter roses were stored uncovered.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
The top shelf of the salad line had exposed food items that were not protected by the sneeze shield.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Buffet-Officers Mess
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Violation:
The top shelf of the service line had exposed food items that were not protected by the sneeze shield.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
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Site:
Preparation Room-Potato
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Violation:
There was one slotted fastener on each of the two plastic insert pieces for the potato peeling machines. There was also one slotted fastener on one of the brackets inside the potato peeling machine near the entrance.
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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:
Preparation Room-Pastry
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Violation:
The dough sheeter belt was made of a felt material. According to the staff, the belt was cleaned in the laundry on a regular basis. The belt was not soiled.
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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; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
22
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Site:
Other-Deck 2 Crew Elevator/Stairway
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Violation:
A large plastic bin with six ice buckets was on the deck in the area labeled 'Deck 2 Stair P100.' The bin was moved to a dishwashing area.
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Recommendation:
Do not store soiled items on the deck in the elevator/stairway area.
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Item No.:
25
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Site:
Bar-Blue Iguana
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Violation:
The wiping cloth was draped over the edge of the sanitizing bucket near the handwashing station.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
25
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Site:
Bar-Azure
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Violation:
A rolled wet wiping cloth was on a tray on the bar counter.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Preparation Room-Potato
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Violation:
The area around the metal bracket and slotted fastener on one of the previously-cleaned plastic insert pieces for the potato peeling machine was soiled with dried residue. This piece had been inserted in the potato peeling machine farthest from the entrance.
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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:
Buffet-Staff Mess Beverage Station
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Violation:
There was a sticky adhesive residue on the counter behind the two front legs of the juice machine. This was corrected.
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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.:
29
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Site:
Other-Lido Crew Break Room
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Violation:
The toilet room door was locked. The lido galley was in operation during the inspection.This was corrected.
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Recommendation:
Ensure toilet facilities intended for use by galley personnel are not locked when the galley is in service.
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Item No.:
29
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Site:
Other-Cherry on Top
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Violation:
There was no handwashing station in this area. The crew member in this area refilled self-service candy containers and also served other food items.
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Recommendation:
Ensure each food preparation area, bar, warewashing area, and garbage-processing area has at least one handwashing facility located in it.
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Item No.:
30
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Site:
Galley-Near FSD 9.052
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Violation:
The soap dispenser was leaking soap into the handwash sink. This was corrected.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
32
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Site:
Galley-Cold Pantry
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Violation:
Several pieces of plastic film with food residue were in the waste receptacle at the handwashing station near the buffet entrance. This was corrected.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
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Site:
Galley-Galley Freezer Room 38
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Violation:
The deck tiles around the evaporator drain line were raised and loose. It appeared that the deck had buckled, perhaps from freezing and thawing. This item was on the vessel's plan for deck repairs.
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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-Hot Galley
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Violation:
There was missing deck grout below the deep fat fryers. This item was on the vessel's plan for deck repairs.
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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-Platinum Dishwash Area
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Violation:
Liquid was dripping from the deckhead light fixture above the glasswash machine to the side of the machine below. No clean items were impacted.
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Recommendation:
Ensure liquid does not drip from the deckhead light fixture.
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Item No.:
33
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Site:
Galley-Bakery Freezer 7
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Violation:
The deck tiles around the evaporator drain line were raised and loose. It appeared that the deck had buckled, perhaps from freezing and thawing. This item was on the vessel's plan for deck repairs.
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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-Aft Lift E
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Violation:
The door track was soiled and had an accumulation of water. This was corrected.
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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:
Other-Cherry on Top
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Violation:
There was carpet on the deck in front of the self-service candy display. The cruise line had submitted a variance to allow carpet in the area and the variance was being reviewed by VSP.
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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. Do not use carpet in these areas.
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Item No.:
33
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Site:
Provisions-Poultry Freezer Room 7
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Violation:
The stainless steel on the bulkhead corner at the right of the entrance was bent, exposing a gap.
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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:
Bar-Casino
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Violation:
The light intensity was less than 110 lux at the two handwashing stations during operations. This item was on the vessel's lighting plan.
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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-Lobby
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Violation:
The light intensity at the handwashing station was less than 110 lux during operations. The light intensity in front of the coffee machine on the back bar could not be raised to 220 lux for cleaning. These items were on the vessel's lighting plan.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
39
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Site:
Galley-Appetizer Pantry
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Violation:
There were three small insects that appeared to be ants on the bulkhead next to the board with the posted time control plans. The pest management personnel was called immediately and all food and equipment on the shelf and counter below the bulkhead were moved.
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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-Vomit Accident Procedures
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Violation:
Staff stated that the final step in the response procedures for vomit accidents in public areas was fogging the perimeter with vital oxide, but that last step was not included in the written procedure.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard.
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Item No.:
44
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Site:
Buffet-Guy's Burger Joint and Blue Iguana
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Violation:
The Blue Iguana and Guy's Burger Joint that were installed during the 2012 dry dock did not have dedicated passenger handwashing stations for the self-service condiment buffets, as required in the 2011 VSP Construction Guidelines. Guy's condiment station offered different hamburger toppings for passenger self-service and the Blue Iguana had different salsas and other toppings for passenger self-service.
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Recommendation:
Provide one handwashing station per 100-passenger seating or fraction thereof. Stations should be equally distributed between the major passenger entry points to the buffet area and must be separate from the toilet room.
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