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Item No.:
06
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Site:
Potable Water-Bunkering Chart Records
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Violation:
There was no notation of the calibration performed at the beginning of bunkering operations on six bunkering chart records from 6 May to 17 June.
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Recommendation:
Calibrate at the beginning of bunkering or production when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The pipe of a potable water line in the garbage room used for general cleaning purposes (including cleaning the can compactor) was not painted or striped in accordance with ISO 14726 (blue/green/blue) or blue only.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
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Item No.:
08
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Site:
Galley-
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Violation:
The nonpotable chilled water lines connected to the back of the ice cream machine were not uniquely identified.
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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.:
08
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Site:
Potable Water-Bunkering pH
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Violation:
There was no method to accurately calibrate and check the pH level during bunkering. The crew was using pH test strips that measured in increments of 1 and therefore, could not ensure that pH did not exceed 7.8. A manual reading was taken with the inspector's test kit and measured 7.5 during active bunkering. The inspector was informed that a new pH meter had been ordered.
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Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least hourly during the bunkering of potable water. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water.
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Item No.:
08
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Site:
Potable Water-Line Striping
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Violation:
There was a section of potable water line striped blue/gray/blue right after the halogenation station.
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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).
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Item No.:
10
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Site:
Recreational Water Facilities-Depth Markers
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Violation:
The depth markers at the aft pool and the slide pool were only labeled in feet.
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Recommendation:
Prominently display the depth of each RWF that is deeper than 1 meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1 meter (3 feet) change in depth.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment/Antientanglement Requirements
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Violation:
The pools had gravity drains greater than 3 feet apart with standard design covers and no alarm. The slide pool had suction drains greater than 3 feet apart with standard design covers. In addition, it could not be determined if the covers of the suction fittings and the single unblockable drain of the whirlpools were compliant with the antientrapment/antientanglement requirements of the 2011 VSP Operations Manual.
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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. For RWFs with suction fittings and a single blockable drain or multiple drains (less than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a safety vacuum release system or automatic pump shut-off system.
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Item No.:
10
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Site:
Recreational Water Facilities-Water Chemistry
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Violation:
The RWF's flow rates, combined halogen levels, total alkalinity, and clarity were not monitored.
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Recommendation:
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 all RWFs were calculated using the manufacturer's flow rate of the pumps and not actual flow rates measured by flow meters.
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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.:
10
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Site:
Recreational Water Facilities-Flow Meters
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Violation:
There were no flow meters installed on the RWFs.
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Recommendation:
Install flow meters.
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Item No.:
16
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Site:
Bar-Steakhouse
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Violation:
Undercounter refrigerator 11.5301 had a tag identifying it as a time control unit but no time control plan was in place for this area. The staff explained that no time control was used in the bar and the undercounter refrigerator was used for temperature control. The staff removed the tag from the undercounter refrigerator.
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Recommendation:
Ensure only time control units are identified as such.
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Item No.:
16
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Site:
Buffet-Lido Deli
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Violation:
The menu posted at the deli buffet line had a consumer advisory but did not have asterisks at the animal-derived foods that could be served raw or undercooked, such as cold smoked salmon.
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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. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (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.:
20
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Site:
Food Service General-
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Violation:
The splash zones above the milk steamers of the Scharf espresso machines were open to wires and pipes, making these areas difficult to clean. There were also slotted fasteners in direct contact with the ground coffee. The staff explained there are nine similar Scharf espresso machines on the ship.
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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:
Pantry-Port Pool
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Violation:
There were two slotted fasteners on the ice thickness probe in front of the cuber panel of the ice machine.
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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:
Room Service-
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Violation:
In the technical compartment under the coffee machine, the metal holder of the water filter was heavily corroded, making it difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
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Site:
Food Service General-Warewasher Data Plate
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Violation:
The data plates of the rack-type conveyor dishwash machines in Lido galley, main galley, room service, and crew galley indicated a maximum number of racks per hour.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
26
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Site:
Pantry-Disco
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Violation:
There was a dark colored material that appeared to be mold on the side covers of the cuber panels, on the inside and outside of the water curtain panel, and on the water distribution tube of the ice machine.
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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:
Pantry-Port Pool
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Violation:
The bottom panel of the technical compartment of the upright refrigerator was soiled with a white material that appeared to be mold.
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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-Tandoor
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Violation:
The wheels of a transportation trolley were soiled with dust, food residue, and hairs.
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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:
Galley-Pastry
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Violation:
The dough sheeter was blocking a handwashing station. There was another handwashing station accessible within 8 meters. This was corrected.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Dining Room-Port/Forward Pantry
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Violation:
There were no 'WASH HANDS OFTEN' signs over the two handwashing sinks.
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Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
33
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Site:
Food Service General-Bulletin Boards
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Violation:
There were bulletin boards in the galleys and pantries to post time control plans, recipes, and training materials, among others. Some of these boards were on food splash zones, over pot storage racks, and over food preparation areas. The bulletin boards were of a cardboard-like material that was absorbent and not easily cleanable.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces.
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Item No.:
33
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Site:
Other-Pizzeria
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Violation:
There was a dark material that appeared to be mold around the deckhead hatch in the walk-in cooler.
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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.:
36
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Site:
Food Service General-Lighting
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Violation:
The light intensity behind the combination ovens in the Lido galley and main galley, and behind and around the ice machines in housekeeping pantries 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.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP did not list a concentration for the HB Quat disinfectant used to sanitize areas of the ship.
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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 disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times.
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