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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The current version of the AGE log did not list the date and time of the case last symptoms per section 4.1.2.1.3. Additionally, this log was not in the same format as required by annex 13.2.2 of the 2018 VSP Operations Manual. This is a new requirement for the June 2018 VSP Operations Manual.
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Recommendation:
Maintain the following records on board for 12 months and make them available for review by VSP during inspections and outbreak investigations: (1) medical log/record; (2) AGE surveillance log; (3) 2-hour self-administered questionnaires; (4) interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour]; (5) documentation of the 3-day assessment of crew members with AGE symptoms before joining the vessel; (6) documentation of the date and time of last symptom and clearance to return to work for food and nonfood employees; and (7) documentation of the date and time of verbal interviews with asymptomatic cabin mates and immediate contacts of symptomatic crew.
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Item No.:
08
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Site:
Potable Water-Mineralizer
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Violation:
The reduced pressure assembly (RP) backflow preventer (BFP) installed on the mineralizer lines was actively leaking. Staff stated that this was already in queue to be repaired and the parts arrived during the inspection. Staff provided an invoice detailing the equipment purchase and arrival documentation. Crew began working to repair the BFP during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair. Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all non-testable backflow prevention devices and air gaps at least annually.
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Item No.:
21
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Site:
Galley-Deck 3 Pastry
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Violation:
The microwave oven door handle was not fastened tightly to the oven housing creating an area difficult to maintain and clean. The handle area was clean at the time of the inspection. The micro-wave oven was not in use at the time of the inspection. Remediation began immediately.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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:
Galley-Deck 3 Royal Court
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Violation:
At the hot-line area, adjacent to soup station #17903, a screw was missing from the heat lamp housing, causing a gap and seam greater than 0.8 millimeters (1/32 inch). The area was clean to the sight and touch during the inspection. Remediation began immediately.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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-Cabanas Port Soup Station
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Violation:
The countertop in front of the right soup well was cracked, creating a difficult to clean surface. However, the area was clean during the time of the inspection. Remediation began immediately.
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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.:
24
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Site:
Bar-Cove Cafe
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Violation:
The sanitizing solution in the small bucket next to the espresso machine was less than 50 ppm. The sanitizing solution was immediately replaced.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Dining Room-Deck 3 Royal Court
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Violation:
Four, previously cleaned stainless steel coffee pitchers stored at the clean side of the portside waiter station, were soiled with wet coffee grounds on the inside food contact area. The area was not in-service at the time of the inspection. Remediation began immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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-Deck 3 Dining Attendant Area
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Violation:
The ice machine in this area had a small amount of black debris above the evaporator housing. An alcohol swab was used to remove the debris. The machine was closed and cleaned during the inspection. The area the ice machine was located was not in service at the time of the inspection.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Dining Room-Deck 3 Animation Restaurant
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Violation:
Two, previously cleaned waiter trays used to store water pitchers had an excess amount of water on the top, non-food contact surface. Additionally, an oily-like residue was found on the trays. Remediation began immediately.
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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-Cabanas Port Hot Line
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Violation:
The underside of the ledge around the previously cleaned grooved grill was soiled with more than a day's worth of accumulated grease and food residue. This service line had not been in operation on the day of the inspection. Remediation began immediately.
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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:
Medical-Laboratory Area
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Violation:
The top two shelves of a cart used for storing bottled water were soiled. The bottled water was covered with plastic wrap, and stored in boxes. No food was impacted. Remediation began immediately.
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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-Cabanas Starboard Hot Line
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Violation:
The underside of the ledge around the flat grill was soiled with more than a day's worth of accumulated grease and food residue. This service line had not been in operation on the day of the inspection. Remediation began immediately.
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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 3 Animation Dishwashing Area
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Violation:
Three, previously cleaned serving trays stored in the clean, dry area were stored wet. Remediation began immediately
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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:
Dining Room-Deck 3 Royal Court
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Violation:
Five, previously cleaned stainless steel coffee pitchers were stored wet on the preparation counter. Staff stated this area was the clean, dry storage area, where waiters will take the pitchers our-for-service. The area was not in-service at the time of the inspection. Remediation began immediately.
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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:
Dining Room-Deck 3 Animation Restaurant
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Violation:
Three, previously cleaned water pitchers were stored wet in the clean, service-ready area. Staff stated that waiters would take these pitchers from this area and use them for food service. The area was not in service at the time of the inspection. Remediation began immediately.
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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:
Dining Room-Deck 3 Animation Restaurant
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Violation:
Two, previously cleaned waiter trays used to store water pitchers had an excess amount of water on the top, non-food contact surface. Additionally, an oily like residue was found on the trays. Remediation began immediately.
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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.:
33
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Site:
Buffet-Sweet On You
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Violation:
The grouting between the tiles on the back bulkhead behind the service counter was not sealed and was absorbent. Remediation began immediately.
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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.
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Item No.:
33
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Site:
Other-Deck 11 Open Deck Beverage Stations
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Violation:
The deck juncture in front of the storage cabinet opposite the coffee station on the port and starboard side was not coved. Food, such as tea bags, sugar packets, hot chocolate mix, and single-service service drinking cups were stored in these cabinets. Remediation began immediately.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Other-Eye Scream Service Area
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Violation:
A soft silicone material was used for coving at the deck juncture in front of both self-service ice cream windows. Remediation began immediately.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
37
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Site:
Galley-Deck 2 Crew
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Violation:
As the inspector walked into the fat-fryer area, staff was preparing French fries. An excessive amount of steam was escaping from the hooded area above the fat-fryer. Staff stated the ventilation hood pressure needed to be increased. No condensation had collected on the deckhead nor bulkhead at the time of the inspection. Remediation began immediately.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
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Site:
Galley-Deck 3 Royal Court
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Violation:
In cold room #D-03-2-003, condensation was noticed on the deckhead behind and around the cooling unit. Additionally, condensation formed on the bulkhead behind the cooling unit. No dripping was observed and no food or packaging was impacted. Remediation began immediately.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
42
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Site:
Children Area-Oceaneer Club
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Violation:
The wheelchair accessible stall in both the boy and girl's restrooms did not have a sign advising providers to wash their hands and the children's hands after assisting the children with using the toilet. This sign was posted at the main handwash station in both restrooms, but both handicap stalls had their own handwash sinks that would allow users to bypass the main handwash station.
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Recommendation:
Post signs in children's toilet rooms advising the providers to wash their hands and the children's hands after assisting children with using the toilet.
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