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Item No.:
*
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Site:
Children Area-Renovation
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Violation:
The extent of the renovation that the children area will be subject to during the next dry-dock was unclear to the staff. It was discussed that if the area undergoes a major renovation, the VSP 2011 Construction Guidelines have to be followed.
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Recommendation:
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Item No.:
06
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Site:
Potable Water-Microbiologic Monitoring
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Violation:
No potable water samples were collected and analyzed for the presence of E. coli since March.
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Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result.
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Item No.:
08
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Site:
Galley-Garde Manger
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Violation:
The Watts 9D backflow preventer attached to the crushed ice machine was continuously leaking from the vent.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
12
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Site:
Galley-Pastry
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Violation:
A partially consumed soft drink can was found balanced on the backflow preventer behind the starboard ice machine.
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Recommendation:
Ensure employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and table linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
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Item No.:
14
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Site:
Galley-Crew Members
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Violation:
During lunch food preparation, two crew members with pronounced facial hair were observed wearing no facial hair restraints. One crew member was preparing deep fat fried fish and the other crew member was preparing coleslaw. This deficiency was pointed out to the chef and corrected.
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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:
Buffet-Taste
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Violation:
At the left soft serve ice cream machine, the temperature of the ice cream mix inside the right hopper measured 45.2F and the ice cream mix of the left hopper measured 42.3F. Staff reported that this area was just setup and would open soon for service. Closer examination in comparison with adjacent machine indicated that the mix was added to the machine, but the machine was not turned on.
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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.:
19
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Site:
Provisions-Provisions Corridor
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Violation:
Provisions in the corridors of this area were permanently stored on at least 10 wooden pallets. These wooden pallets and adjacent metal or plastic pallets were not at least 6 inches off of the deck. Staff reported that replacement pallets were onboard, but had not been distributed.
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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.:
20
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Site:
Galley-Ice Machine
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Violation:
The starboard cubed ice machine adjacent to the water fountain contained a slotted fastener in the food splash zone on the cube thickness adjustment mechanism under the white splash shield.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
21
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Site:
Buffet-Taste
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Violation:
The glass sneeze guard was chipped in two places on the port side in front of the meat carving area. This area was not open and no food was impacted.
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Recommendation:
Repair the sneeze guard.
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Item No.:
21
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Site:
Provisions-Provisions Corridor
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Violation:
Provisions were stored on at least 10 wooden pallets in this area that were soiled and difficult to clean.
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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.
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Item No.:
21
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Site:
Bar-Crystal Cove
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Violation:
The technical space beside refrigerators #3 and #4 was soiled and difficult to clean.
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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.
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Item No.:
27
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Site:
Provisions-Provisions Corridor
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Violation:
Provisions were stored on at least 10 wooden pallets in this area that were soiled and difficult to clean.
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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.:
27
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Site:
Bar-Crystal Cove
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Violation:
The technical space beside refrigerators #3 and #4 was soiled and difficult to clean.
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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.:
27
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Site:
Buffet-Taste
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Violation:
The previously cleaned warming light for the carving area contained food debris. The area was not in service and no food was impacted.
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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.:
27
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Site:
Galley-Beverage Station
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Violation:
The previously cleaned concentrate containers inside the juice dispenser in the port side beverage station had a buildup of more than one day's accumulation of colored sticky syrup. The area was not open for service.
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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.:
28
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Site:
Galley-Scullery
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Violation:
All drain lines from the warewashing machines had no air gap or air break to a deck drain.
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Recommendation:
Ensure all drain lines from warewashing sinks or machines drain through an air gap or air-break to a drain or scupper.
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Item No.:
28
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Site:
Pantry-Crystal Cove
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Violation:
All drain lines from the warewashing machines had no air gap or air break to a deck drain.
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Recommendation:
Ensure all drain lines from warewashing sinks or machines drain through an air gap or air-break to a drain or scupper.
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Item No.:
33
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Site:
Galley-Pastry
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Violation:
Nonpotable water was leaking from a stainless steel cabinet in this area onto the deck. Inside the cabinet, the lines that were leaking were labeled as nonpotable. The cabinet was labeled as part of the bakery proofer on the deck below. The nonpotable water from the stainless steel cabinet with the lines to the bakery below was pooling onto the deck in this area.
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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-Deck 4 Bakery
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Violation:
Water was dripping from a light fixture above the 3 compartment sink onto the dirty end of the sink area. The area was not in use and no dishes were impacted.
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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.:
35
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Site:
Galley-Pastry
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Violation:
Nonpotable water was leaking from a stainless steel cabinet in this area onto the deck. Inside the cabinet, the lines that were leaking were labeled as nonpotable. The cabinet was labeled as part of the bakery proofer on the deck below. The nonpotable water from the stainless steel cabinet with the lines to the bakery below was pooling onto the deck in this area.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Galley-Deck 4 Bakery
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Violation:
The light intensity between the proofing cabinet and the 4-compartment oven measured 52 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.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
There was no procedure for cleaning vomit or feces spills in food areas. The OPRP included a procedure for cleaning vomit or feces spills in public areas and staterooms with a disinfectant meant for only nonfood areas. In addition, the procedure requested to clean and disinfect an area with radius of 3 meters from the spill. It was discussed that an 8 meter cleaning radius is recommended.
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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: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (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); (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel's safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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