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Item No.:
08
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Site:
Potable Water-Waterfall Pump Room - Deck 15
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Violation:
The air gap to the relief valve of the reduced pressure assembly backflow preventer installed on the potable water supply for the waterfall was not at least twice the diameter of the supply line and at least 1 inch. A catch basin was installed beneath the relief valve and the drain line went into the deck.
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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.:
08
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Site:
Potable Water-Cabin 16124
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Violation:
A continuous pressure backflow prevention device located in a hallway plumbing access hatch to this cabin was leaking continuously from the relief valve indicating a possible malfunction.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Deck 14 - Staircase #10
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Violation:
A continuous water leak from the relief valve of the reduced pressure assembly backflow preventer located on the bridge hot water window washing connection was observed, indicating a possible malfunction.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
09
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Site:
Recreational Water Facilities-Kids Area
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Violation:
Water jetting from a floor spray feature located adjacent to the children's pool was directed at an angle allowing some of the water spray to land approximately 2 feet inside the basin of the children's pool. This continuous spray landing in the basin of the children's pool and breaking the surface classifies the pool as an interactive RWF, which requires a minimum 2 ppm free chlorine residual. Manual tests taken by the inspector and the crew from the children's pool measured 1.75, 1.65, 1.91 PPM free chlorine residual. When an RWF meets the definition for more than one type of RWF, the most protective halogen residual applies. Due to the windy weather conditions on the day of the inspection, it was not clear if the wind caused the water jets to land in the pool or if it was due to the design of the water spray feature.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (2) children's pools, between1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm). For facilities that meet the definition of more than one type of RWF, the more protective HALOGEN residual applies. For example, if a children's pool also has features of an interactive RWF or ACTIVITY POOL, the HALOGEN range must be 2.0 to 5.0 ppm. Finally, if a facility is modified, the most protective HALOGEN residual applies.
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Item No.:
11
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Site:
Medical-Crew Gastrointestinal (GI) Illness Reporting
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Violation:
A hotel utility with GI illness symptom onset at 5 pm on 28 February, 2014 reported to the medical center at 8:05 am on 1 March. A sales assistant with GI illness symptom onset at 12 pm on 1 March reported to the medical center at 6 pm on 2 March. He worked on 1 March from 1-4 pm and 6-11 pm, and ate breakfast, lunch, dinner and a snack (at 1 am on 3 March) in the crew mess. An assistant cook with GI illness symptom onset at 7 am on 5 March reported to the medical center at 12:50 pm and did go to the crew mess for breakfast that day. An assistant waitress with GI illness symptom onset at 4:30 pm on 5 March reported to the medical center at 7:50 pm. This crew member worked from 5-7:30 pm on 5 March. All the late reporting crew received disciplinary action according to records reviewed on board.
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Recommendation:
Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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Item No.:
13
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Site:
Provisions-Hotel Store Room- 367 & 368
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Violation:
Single service plastic cups, food containers, and other food related items were stored in an unfinished storage rooms (hotel store rooms FD-03-6-007 (367) and FD-03-6-008 (368)) with exposed deckhead, electrical wiring, and gray water pipes. These rooms were not constructed to store food equipment and single service items. A similar item was noted in the last inspection for FD 09-04-093.
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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: (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned.
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Item No.:
19
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Site:
Pantry-Deck 5 Midship Pantry
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Violation:
The ice scoop was found inside the ice machine with the handle in contact with the ice.
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Recommendation:
During pauses in food dispensing, ensure food dispensing utensils are stored: (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed; (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous).
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Item No.:
22
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Site:
Pantry-Deck 5 Midship Pantry
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Violation:
The undercounter warewash machine was loaded with glassware and running when this pantry was inspected. Two permanently installed clean glass racks and one additional rack of equal size on wheels were noted in the pantry, all of which were completely filled with 11 large previously cleaned ice chests. No clean storage racks were available to accommodate clean glassware, which is cleaned and air-dried in this room according to staff.
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Recommendation:
Ensure racks large enough to accommodate all cleaned items that may accumulate during hours of operation are provided for necessary utensil holding after sanitizing.
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Item No.:
22
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Site:
Galley-Garden Cafe - Deck 15 - Warewashing
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Violation:
The soiled dishware storage was completely overloaded with both breakfast and lunch dishes and serving utensils and pans. The soiled dishware extended the length of aft wall from the deck to almost the deckhead three rows deep. The prewash counter was lined with soiled utensils two rows in front of the counter and both sides of the counter to the deckheads, The partition counter between the port and starboard warewash machines and area between the counter and the prewash station was completely filled with soiled utensils. Almost no space was available at the prewash station to rinse the dishware.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning.
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Item No.:
22
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Site:
Galley-Garden Cafe - Deck 15 - Warewashing
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Violation:
The wash solutions were very dirty and there did not appear to be a detergent present in either of the dishwashing machines.
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Recommendation:
When used for warewashing, ensure the wash compartment of a mechanical warewasher contains a wash solution of soap, detergent, or other cleaning agent according to the cleaning agent manufacturer's label instructions. Ensure the wash solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Garden Cafe - Deck 14 - Prep Potwashing
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Violation:
A line of soiled utensil carts extended into the adjacent cold prep station. The serving shelf along the hot line open to the adjacent bain marie was also completely filled with soiled utensils when the inspection team entered this area.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning.
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Item No.:
23
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Site:
Galley-Garden Cafe - Deck 15 - Warewashing
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Violation:
The dishware being loaded into the dishwashers was not adequately prewashed. Food, including mashed potatoes, and other soil caked on the back of plates was observed being loaded into the port dishwashing machine. This machine had sugar and artificial sweetener packages floating in the prewash tank as well as french fries, wooden skewers and other food floating in the wash compartment. The starboard dishmachine was equally soiled in both the prewash and wash solutions.
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Recommendation:
If necessary for effective cleaning, ensure utensils and equipment are preflushed, presoaked, or scrubbed.
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Item No.:
23
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Site:
Galley-Garden Cafe - Deck 15 - Warewashing
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Violation:
The washing solution measured at 141F instead of the manufacturer dataplate required 160F in the starboard machine. The machine's low temperature alarm indicated this failure on the display, but the machine was in active use.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine.
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Item No.:
24
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Site:
Galley-Deck 6- Dishwash
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Violation:
The dishwasher temperature of the sanitizing rinse at the upper manifold did not reach 180F, and the machine was in use when the inspector arrived. The temperature was verified with a thermolabel temperature-sensitive tape (the machine was activated for three cycles) and a thermometer. The temperature of the water exiting the sanitizing rinse nozzles was measured with the inspector's thermometer. The temperature ranged from 150-157F, and the temperatures were measured at the nozzle when the curtain was removed. This item was corrected during the inspection and the inspector verified this was corrected.
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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: (2) 82C (180F) for all other machines.
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Item No.:
26
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Site:
Buffet-Garden Cafe - Deck 15
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Violation:
More than 18 bowls and plates on three different serving areas in the Starboard line were soiled with dried food particles on the front of the dishware.
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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:
Galley-Haven Restaurant - Deck 16 - Hot Galley
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Violation:
A knife stored in the clean knife locker had a greasy finger print on the blade.
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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:
Galley-Wasabi Sushi Bar - Deck 8
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Violation:
One of the two large rice cookers that were stored clean in the counter area had food soil in the lid area.
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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.:
28
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Site:
Galley-Wasabi Sushi Bar - Deck 8
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Violation:
The bottom large round plastic chopping block was stored wet directly on the counter which did not allow proper air drying.
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Recommendation:
Store clean equipment in a self-draining position that allows air drying.
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Item No.:
28
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Site:
Provisions-Hotel Store Room- 367
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Violation:
The hotel store room had an exposed deckhead with electrical wires and water pipes labeled 'Gray Water.' Staff reported this room was used to store extra equipment for the buffet, and most of the items were in boxes. Approximately 30 boxes were directly below the gray water pipes and no dripping or leaking was observed. The boxes contained items such as: food containers, plastic cups, chef hats, and other single service items. The items not in boxes included: 20 ladles, open box of vinyl gloves, and 30 plastic trays. Staff informed the inspector the plastic trays were no longer in use and spare equipment was cleaned before use.
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Recommendation:
Store cleaned equipment and utensils 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.
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Item No.:
29
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Site:
Pantry-Deck 5 Midship Pantry
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Violation:
A layer of ice was noted in the handwash sink basin. Although there were soiled items piled on all areas of the prewash sink landing tables, sufficient room was available to use that sink to dump the ice, and the deck sink below was completely open and available to use for that purpose.
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Recommendation:
Ensure handwashing facilities are used for no other purpose.
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Item No.:
33
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Site:
Provisions-Hotel Store Room- 368
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Violation:
The hotel store room had an exposed deckhead with bundles of electrical wires. The room was full of boxes of consumables to include chopsticks and other single service items.
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Recommendation:
Ensure deckheads in food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Provisions-Poultry Freezer
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Violation:
A heavy amount of frozen water droplets were on the deckhead near the bulkhead by all of the evaporative condensers. Staff reported this was an ongoing issue and a work order was in place. Food was not stored underneath or near the evaporative condensers. This was noted on the last inspection.
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Recommendation:
Ensure decks, bulkheads and deckheads in food storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Provisions-Vegetable/Icecream Freezer
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Violation:
A heavy amount of frozen water droplets were on the deckhead near the bulkhead by all of the evaporative condensers. Staff reported this was an ongoing issue and a work order was in place. Food was not stored underneath or near the evaporative condensers.
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Recommendation:
Ensure decks, bulkheads and deckheads in food storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Provisions-Hotel Store Room- 367
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Violation:
The hotel store room had an exposed deckhead with wires and water pipes labeled 'Gray Water.' Staff reported this room was used to store extra equipment for the buffet, and most of the items were in boxes. Approximately 30 boxes were directly below the gray water pipes and no dripping or leaking was observed. The boxes contained items such as: food containers, plastic cups, chef hats, and other items. The items not in boxes included: 20 ladles, open box of vinyl gloves, and 30 plastic trays. Staff informed the inspector the plastic trays were no longer in use and spare equipment was cleaned before use.
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Recommendation:
Ensure deckheads in food equipment storage areas are constructed and maintained for easy cleaning. Ensure deckheads have smooth and hard finishes and light colored surfaces.
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Item No.:
40
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Site:
Pantry-Spice H2O Bar Pantry
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Violation:
The door from the outside bar to the pantry was pinned open, allowing insect access to the bar pantry and the connected pantry for a food area adjacent.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
42
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Site:
Children Area-Splash Academy Child Activity Center
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Violation:
The two handwash sinks in the boys toilet room reached hot water temperatures of 124 F and 127 F. The two handwash sinks in the girls toilet room reached hot water temperatures of 121 F and 124 F.
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Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
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Item No.:
42
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Site:
Children Area-Splash Academy Child Activity Center
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Violation:
The boys and girls toilet facilities did not have a supply of sanitary wipes. A supply of disposable diapers was not provided in the ADA toilet room where the diaper-changing table was located.
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Recommendation:
Include in each diaper changing station: (2) A supply of disposable diapers. Provide a supply of sanitary wipes in each child's toilet facility.
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