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Item No.:
*
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Site:
Recreational Water Facilities-Records
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Violation:
The electronic data logging system used by the staff to monitor the water quality of the RWFs lost its data several times during past weeks. Records showed that when the power was lost for any reason, data like chlorine concentration and pH levels were lost from that date to the last date the data was saved. Staff explained that data is saved once a month at the end of the month. Data was missing for: (1) Mickey Pool 1-28 March and 1-9 May, (2) Quiet Spa 1-9 May, (3) Family Spa 1-9 May, (4) Quiet Pool 1-9 May. This was a known issue that the cruise line was trying to correct. During the inspection, staff presented the inspector with RWF data logged through the Val Marine system for those periods. Even though their official system was losing data the ship was able to document water quality data from this second system.
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Recommendation:
Ensure the water quality data from the electronic data logging system for the RWFs is saved.
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Item No.:
02
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Site:
Medical-Acute Gastronenteritis (AGE) Log
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Violation:
The total number of passengers and crew was not listed on the AGE log for voyage 107.
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Recommendation:
Ensure the standardized AGE log is completely filled out for each voyage.
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Item No.:
09
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Site:
Recreational Water Facilities-Quiet Cove Pool
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Violation:
The free chlorine concentration was consistently above the maximum allowed of 5 ppm. Levels were consistently above 10 ppm when measured several times from different parts of the pool by the crew member and the inspector. Both test kits could not measure above 10 ppm and the actual concentration of chlorine was unknown. The facility was immediately closed.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm).
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Item No.:
09
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Site:
Recreational Water Facilities-Nemo's Reef
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Violation:
The free chlorine concentration was below the minimum allowed of 3.0 ppm (2.01 ppm and 2.60 ppm) when measured more than once from different parts of the interactive RWF by the crew member and the inspector. The facility was immediately closed.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (5) baby-only water facilities, between 3.0 and 10.0 mg/L (ppm) free chlorine.
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Item No.:
09
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Site:
Recreational Water Facilities-Aqua Duck
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Violation:
The free chlorine concentration was below the minimum allowed of 2.0 ppm (1.78 ppm, 0.98 ppm, 1.04 ppm, 1.30 ppm ) when measured more than once from different parts of the interactive RWF by the crew member and the inspector. The facility was immediately closed.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm).
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Item No.:
09
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Site:
Recreational Water Facilities-Senses Rainforest Whirlpools
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Violation:
The free chlorine concentration was below the minimum allowed of 3.0 ppm (0.93 ppm and 0.90 ppm) at the aft whirlpool and consistently above the maximum allowed of 10 ppm at the forward whirlpool when measured more than once from different parts of the RWFs by the crew member and the inspector. Both test kits could not measure above 10 ppm and the actual concentration of chlorine was unknown. The facilities were immediately closed.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine.
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Item No.:
10
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Site:
Recreational Water Facilities-Flow Meters
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Violation:
Six whirlpools had no flow meters, and as a result the staff was not monitoring the flow rates. These RWFs were the two Senses Rainforest whirlpools, the two Senses Villa whirlpools, and the Walt and Roy suite whirlpools.
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Recommendation:
Install flow meters. Monitor and adjust the RWF's flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates and Bather Loads
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Violation:
The turnover rates and bather loads for six whirlpools were not calculated with actual flow rates because the RWFs had no flow meters. These RWFs were the two Senses Rainforest whirlpools, the two Senses Villa whirlpools, and the Walt and Roy suite whirlpools.
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Recommendation:
Once the flow meters are installed, use the actual flow rate as measured by the flow meters to calculate turnover rates and bather loads.
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Item No.:
14
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Site:
Galley-Cabanas Warewashing
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Violation:
A crew worker with a pronounced mustache was handling clean plates without a beard restraint.
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Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Item No.:
16
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Site:
Galley-Remy
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Violation:
A six-inch hotel pan of veal ragu was stored in the walk-in refrigerator with an internal temperature of 50F. The veal ragu was cooked and cooled on 9 May. The corresponding cooling log showed the veal product was cooled properly. The veal ragu was discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Buffet-Concierge Lounge
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Violation:
The milk compartment of the espresso machine was listed on the time control plan but the physical unit was not 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): (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.:
19
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Site:
Buffet-Cabana Ice Cream Stations
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Violation:
There were no sneeze guards for the dipper wells which were less than 1 meter (40 inches) from the passengers. This finding was listed on the previous VSP inspection report. Staff provided documentation indicating protective covers for the dipper wells had been ordered and were set to arrive by the end of May 2014.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
22
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Site:
Other-Deck 2 - Bell Box
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Violation:
The conveyor dishwash machine was out of order which created a large backlog of dishes to be washed. The dirty landing table was completely full of soiled dishes and the trolleys of dirty dishes filled the dishwashing area between the prewash stations and the dish machine. This condition impacted the proper function of this dishwashing operation. Ship staff explained that the plan was to move most of the soiled items to another galley's dishwashing area.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
23
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Site:
Galley-Cabanas Pot Wash
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Violation:
The wash compartment of the 3-compartment sink did not have detergent in the water. Staff were actively washing pots in the 3-compartment sink at the time of the inspection.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are effectively washed to remove or completely loosen soils by using whatever manual or mechanical means is necessary.
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Item No.:
26
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Site:
Galley-Deck 2 - Enchanted Garden Galley (Port Beverage Station)
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Violation:
A small amount of mold was noted on the ice machine's plastic framing near the upper edge of where the deflector shield attached on both the left and right ice production units. A black hair was also noted in the chute between the left ice production unit and the bin below it. The ice machine was immediately removed from service. The ice production units and the storage bin were cleaned.
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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:
Preparation Room-Deck A
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Violation:
The fan guards that were located above the items placed into the proofer were soiled with wet dust. The food was removed and the fan guards were cleaned.
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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:
Other-Deck 2 - Bell Box
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Violation:
The flat grill's grease collection pan compartment's top was soiled with a small amount of grease residue after it had been cleaned.
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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.:
39
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Site:
Galley-Flo's Cafe
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Violation:
One live house fly was observed in the galley. No food was exposed at the time.
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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.:
44
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Site:
Recreational Water Facilities-Unsafe Halogen Concentrations
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Violation:
The free halogen levels on several RWFs were out of the allowable ranges. Crew members operating the facilities were not aware of these unsafe levels and kept them open.
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP-during inspections and on request - knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 of the VSP 2011 Operations Manual or by responding correctly to the inspector's questions as they relate to the specific operation, and properly trains employees to comply with Section 6 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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