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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log Close Contacts
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Violation:
The review of the AGE logs found that it was not always documented whether the symptomatic crew members had immediate contacts or significant others, other than cabin mates. A review of a reportable case, dated 19 October 2017, found no documentation in the log whether the symptomatic crew member was asked about significant others.
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Recommendation:
Document if the reportable crew member has or does not have additional immediate contacts including boyfriend, girlfriend, etc. in the AGE log follow-up.
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Item No.:
06
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Site:
Potable Water-Distant Point Halogen Log
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Violation:
On 12 January 2018, 3 December 2018, and 27 October 2017, the distant point chart overlapped 2 hours and 30 minutes, 4 hours, and 4 hours and 30 minutes respectively. Staff stated that at these times, he was called to do emergency duties and had to leave this post.
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Recommendation:
Ensure records from the halogen analyzer-chart recorder verifies the free residual halogen of between 0.2 mg/L (ppm) and 5.0 mg/L (ppm) in the water distribution system for at least 16 hours in each 24 hour period since the last inspection of the vessel.
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Item No.:
08
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Site:
Potable Water-Engine Room Compartment #9
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Violation:
The potable water to technical water line just before the Reverse Pressure Assembly, was not striped blue/green/blue just after the bulkhead.
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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). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
10
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Site:
Recreational Water Facilities-Deep Pool #1
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Violation:
The floatation device was tied to the station base and not able to be thrown into the pool during an emergency.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
13
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Site:
Buffet-Lido
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Violation:
In the food employee side of the lunch buffet, an open bottle of beer was behind the sneeze guards and next to a cheese platter. There were at least four food employees in the area and at least two next to the beer. The bottle was only taken away when pointed out by the inspection team.
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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.
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Item No.:
15
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Site:
Provisions-Fish Thawing Room
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Violation:
A plastic bag of raw shucked oysters was removed from its original container and was thawing in a plastic container. The 90-day shellstock identification tag had already been sent to the provision master for filing. Staff did state that all the oysters served onboard the ship were fully cooked.
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Recommendation:
Do not remove shucked molluscan shellfish from the container in which they are received other than immediately before preparation for service. Ensure shellstock shellfish tags: (1) Remain attached to the container in which the shellstock are received until the container is empty. (2) Are maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by using an approved record-keeping system that keeps the tags or labels in chronologic order correlated to the date when the shellstock are served and the date when the last shellstock from the container is served is recorded on the tag or label.
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Item No.:
16
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Site:
Galley-O'Sheehan's Bar and Gill
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Violation:
Cold well #2, which was identified on the time control plan as a time control unit, was not labeled as such.
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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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
19
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Site:
Galley-Soup Station
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Violation:
A rolling trolley of all-purpose flour was not labeled to identify its contents.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Buffet-Lido
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Violation:
In the food employee side of the lunch buffet, an open bottle of beer was behind the sneeze guards and next to a cheese platter.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Other-Refrigeration Work Shops
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Violation:
In the refrigeration work shop, a storage locker contained a bag of 30 plastic spoons, 25 paper cups, a box of cereal, two tea bags in their packets, and a metal spoon.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
21
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Site:
Galley-Cagney's
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Violation:
The casters of the movable locker with spices were heavily corroded and 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.:
21
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Site:
Galley-Moderno
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Violation:
There were twelve raw wood buffet stands in the pantry. The raw wood was 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.:
21
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Site:
Galley-Deck 15 Lido Preparation
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Violation:
The hood above the in-use flat stoves, had a peeling warning sign that was 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:
Buffet-Lido
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Violation:
The casters of the movable locker with bread in the starboard coffee station were corroded and 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:
Galley-Deck 6 Warewash
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Violation:
The bottom spray nozzle on the left side final rinse manifold in the port conveyor dishwash machine was partially blocked creating an ineffective spray pattern. The machine was in-use during the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
26
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Site:
Preparation Room-Deck 5
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Violation:
Water from the previous night's cleaning was trapped inside the red dispensing tube of the glaze spraying machine. The water spray nozzle was removed and when the tube was inverted a significant amount of water drained from the tube. Staff stated the inside of the red dispensing tube was only cleaned with hot water and no chemical sanitizer. However, staff did not mention if the hot water used was 171F or above and used for at least 30 seconds.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Deck 6 Port Service Line
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Violation:
One previously cleaned bowl stored in the cabinets under the service line was slightly soiled with food debris.
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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-Cagney's
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Violation:
The previously cleaned deep fat fryer was soiled with grease and burnt debris.
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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 17 Bar Locker
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Violation:
A box of bar utensils was soiled with a purple sticky residue.
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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-Cagney's Show Galley
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Violation:
The previously cleaned grill station had a heavily soiled grill holder. In addition, the technical space was soiled with grease residues.
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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:
Preparation Room-Deck 5
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Violation:
The outside of the red dispensing tube on the glaze spraying machine was sticky in several areas.
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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-Reach-in Refrigerator L0506/02-17
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Violation:
The handle for the left door was excessively soiled with an oily residue. This was immediately 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.:
28
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Site:
Galley-Deck 6 Port Service Line
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Violation:
A stack of bowls were stored upright and wet in the cabinets under the waiter service line.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Galley-Deck 6 Wine Bar
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Violation:
Two wine decanters were stored upright and not covered on the top shelf of the clean storage rack.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Preparation Room-Deck 5
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Violation:
Water from the previous night's cleaning was trapped inside the red dispensing tube of the glaze spraying machine. The water spray nozzle was removed and when the tube was inverted a significant amount of water drained from the tube.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Other-Deck 17 Bar Locker
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Violation:
Three large coolers were stored wet inside. Inside two of the coolers, a number of bar utensils were stored also wet. Staff stated that these coolers and utensils were taken from the private island about a week ago.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Galley-Deck 15 Lido Preparation
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Violation:
In the dishwash area above the clean plates, a soiled dessert glass was on the overshelf.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, 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; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Other-Refrigeration Work Shops
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Violation:
In the refrigeration work shop, a storage locker contained a bag of 30 plastic spoons, 25 paper cups, a box of cereal, two tea bags in their packets, and a metal spoon were found.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, 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; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
30
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Site:
Buffet-Lido
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Violation:
During lunch, the handwashing sink at the port/forward line was soiled with sticky residues.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Other-Deck 16 Bar Locker
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Violation:
The deck was heavily soiled under the pallets with debris. In addition, bulkhead and deckhead cable trays were difficult to clean.
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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. 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-Deck 17 Bar Locker
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Violation:
The deck was heavily soiled under the pallets with dry spill and debris. In addition, bulkhead and deckhead cable trays were difficult to clean and a large gap was in the bulkhead where the cables penetrated it.
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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. 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:
Galley-Deck 15 Lido Preparation
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Violation:
In the dishwash area next to the clean storage racks, a column had a gap from a missing phone. The phone bracket was corroded.
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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.
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Item No.:
33
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Site:
Other-Deck 15 Restaurant Locker
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Violation:
The deck was soiled under the pallets with debris.
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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:
Buffet-Teppanyaki
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Violation:
The fire sprinklers on the deckhead above the crew work area at the teppanyaki grills were soiled with grease residue.
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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:
Galley-Margaritaville Show Galley
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Violation:
The deckhead lights above the handwashing stations were included in the circuitry of lights for the entire area that only goes on at dusk. The area is only open during day time. The light intensity at the handwashing stations was less than 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
38
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Site:
Buffet-Mess
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Violation:
The two soda vending machines had been out-of-service for at least two years according to staff.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
40
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Site:
Integrated Pest Management-Pesticide Training
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Violation:
Staff was unable to produce documentation of pesticide applicator training for the previous senior pest controller who signed off the ship on 07 October 2017. Staff stated this senior pest controller took this certificate with him when he signed off the ship and a new senior pest controlled signed on.
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Recommendation:
Document the training of the pest-control personnel.
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Item No.:
41
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Site:
Other-Deck 5 Forward Unisex Passenger Toilet Room
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Violation:
There was no soap at the handwashing station. It was reported to a crew member and found no soap still 20 minutes after.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands.
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