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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
Adjacent to the central handwashing station, a potable water line had a hose bib vacuum breaker with a hose attached and was used to fill mop buckets for deck cleaning purposes. This hose had a spray nozzle at the end creating a continuous pressure type system; however, the backflow prevention device installed on this line was a noncontinuous pressure type device. Remediation began immediately.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The potable water line supplying the forward handwashing sink was not labeled blue or blue/green/blue. Remediation began immediately.
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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. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The cross-connection control log had incorrectly listed multiple noncontinuous pressure-type backflow prevention devices for the garbage room; however, three of the noncontinuous pressure-type devices listed were actually continuous pressure-type backflow prevention devices. The cross-connection control log was adjusted during the inspection.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The backflow prevention device for the forward sorting table was a noncontinuous pressure type device; however, the table had a hose end sprayer that constantly supplied pressure to the water line. A continuous pressure type backflow prevention device was needed for this hose. Remediation began immediately and proper disinfection for the new device was discussed.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Distribution Line Dosing Station
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Violation:
The dosing station sample point sample line was resting in the drain cup eliminating the air gap. This was fixed during the inspection.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
10
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Site:
Recreational Water Facilities-Main Beach Pool
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Violation:
When the inspector entered the beach pool area, the water level around the 'actual pool-tub' was filled to the skim gutter level; however, for the entire beach level area (half of the pool circumference), the water level was insufficient and did not reach the skim gutter level.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool. This applies to wading or swimming pools but not to children's pools. The water for the slide must come directly from the basin of the pool and return directly to the basin of the pool. Flow rates from flow meters must be used to calculate turnover rates. Apply the most protective turnover rate for facilities that meet the definition of more than one type of RWF.
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Item No.:
13
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Site:
Other-Pool Deck Ice Cream Stations
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Violation:
Each station had one handwash sink for passengers to wash hands before serving themselves. There was a food worker at each station. However, the food workers at each station were allowing and even encouraging the consumers to line from the opposite side to the handwash station, effectively bypassing the handwash station area. Additionally, the food worker at the port side station was partially blocking the passenger handwash sink with his cart full of cone boxes.
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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.:
19
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Site:
Other-Pool Deck Ice Cream Stations
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Violation:
The port and starboard self-service ice cream stations had dozens of passengers around and self-serving area during the inspection. Each station had two machines with two 4-row cone dispensers. The cones were facing the consumers and the inspector noticed that passengers were touching more than one cone prior to choosing their personal cone. The cones were unprotected from cross-contamination.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Buffet-Deck 16 - Windjammer Aft Buffet
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|
Violation:
A pair of tongs were lying with the handle directly on a pan of cooked bacon. Staff removed this at the request of the inspector.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
19
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Site:
Galley-Windjammer - Warewash Area
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|
Violation:
There was a soiled pan stored on a 'food only' transportation cart stored across from the potwash and resting directly against the upright food warmers in the galley. Staff stated that the cart is only for food transportation but someone mistakenly placed a soiled pan on the cart. The cart with the soiled pan was removed for washing.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. 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:
Buffet-Windjammer- Aft Pasta Station
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|
Violation:
The inspector observed a pair of cords draped across a pan of toasted bread at the pasta station. Crew removed the bread at the prompt of management and properly disposed of the food in the galley.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
20
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Site:
Galley-Deck 4 Bakery
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|
Violation:
The arm of the bread slicer had fasteners that were difficult to clean.
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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:
Galley-Deck 4 Bakery
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|
Violation:
The edge of the small blue belt on the bread roller was in disrepair.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Galley-Deck 3 Hot Galley
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|
Violation:
Water was dripping from the bottom of combination oven #0380105 causing water to pool on the deck.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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|
Site:
Galley-Starbucks
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|
Violation:
There were three slotted fasteners on the food contact surface of the coffee grinder.
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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.:
21
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|
Site:
Galley-Deck 16 - Windjammer - Hot Station
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|
Violation:
The data plate on the right side of the salamander was corroded, broken and uneven. This made the surface sharp and difficult to clean. This surface was clean during the inspection.
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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. 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 12 - Wonderland
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|
Violation:
There was one pan stored on the clean dish rack, which had a large gap on the bottom where the surface sits on the stove. This area was difficult to clean. Staff stated this was how the pan was designed.
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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 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. 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
|
|
Site:
Galley-Deck 8 - Chops Grill
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|
Violation:
The scoop stored near the beverage station was cracked at the handle to scoop juncture. This surface 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. 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 16 - Windjammer - Warewash Area
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|
Violation:
There were four previously cleaned wooden boards stored on shelving at the clean dish side. Two of these boards had scores, gouges and nicks on the surface making them difficult to clean. Staff stated these would be discarded.
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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. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
|
|
Site:
Galley-Deck 4 Potwash
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|
Violation:
The bottom of the saut pans had a lip that made them difficult to clean. Five pans had an accumulation of grease and food debris inside the lip.
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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.:
22
|
|
Site:
Galley-Windjammer - Warewash Area
|
|
Violation:
There was a soiled pan stored on a food transportation cart directly across from the potwash. Staff stated that the cart is only for food but someone mistakenly placed a soiled pan. Additionally, the cart with the soiled pan was stored directly against the upright food warmers in the galley.
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|
Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
|
|
Site:
Galley-Deck 4 Potwash
|
|
Violation:
The tops of two nozzles were missing on the potwash machine.
|
|
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
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
The bread slicer located at the entrance to the bakery was soiled with bread debris. Staff stated the slicer was last used three days prior to the inspection. This was immediately cleaned.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
|
|
Site:
Galley-Deck 4 Hot Galley
|
|
Violation:
The back of the salamander was soiled with greater than one-day's worth of accumulated food debris. The salamander was immediately disassembled and cleaned.
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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
|
|
Site:
Galley-Deck 3 Dishwash
|
|
Violation:
Three clear plastic dishes stored on the clean rack were found soiled. They were sent for rewashing.
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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
|
|
Site:
Galley-Deck 4 Portside Outside Bar Pantry
|
|
Violation:
Two plate covers, stacked for air-drying, were found with food debris. They were sent for rewashing.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
|
|
Site:
Galley-Deck 4 Starboard Outside Bar Pantry
|
|
Violation:
One plate cover, stacked for air-drying, was found with food debris. It was sent for rewashing.
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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
|
|
Site:
Galley-Deck 17 - Coastal Kitchen
|
|
Violation:
There were three plates in the clean storage area with food debris on the food contact surface. Crew removed these for proper cleaning.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
|
|
Site:
Galley-Deck 16 - Windjammer - Warewash Area
|
|
Violation:
There was some brown, sticky debris on a clean dish rack in the warewash area. There were some clean dishes on this rack as well but they were not impacted. Crew removed the rack for proper cleaning.
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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
|
|
Site:
Galley-Deck 4 Potwash
|
|
Violation:
The lip on the bottom of five saut pans had an accumulation of grease and food debris inside the lip.
|
|
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
|
|
Site:
Buffet-Windjammer - Warewash Area
|
|
Violation:
There were multiple stacks of clean plates on the sorting table, which were stored with the top plate uncovered and upright. There was no active sorting taking place during the inspection.
|
|
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
|
|
Site:
Buffet-Cafe Promenade
|
|
Violation:
There were approximately 18 previously cleaned drinking cups, which were out for service with excessive water droplets inside. These were not effectively air-dried.
|
|
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.:
32
|
|
Site:
Galley-Windjammer - Warewash Area
|
|
Violation:
The garbage cans beside the potwash did not have lids and were full of food. The crew were not actively discarding food or working in the area at the time of the inspection.
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|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled. Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
|
|
Site:
Galley-Deck 3 Hot Galley
|
|
Violation:
Water had pooled on the deck beneath the leaking combination oven #0380105.
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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
|
|
Site:
Galley-Deck 3 Hot Galley
|
|
Violation:
The bulkhead behind combination oven #0380105 was soiled with greater than one-day's worth of accumulation.
|
|
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.:
37
|
|
Site:
Galley-Deck 4 Hot Galley
|
|
Violation:
Condensate had collected on the deckhead above the in-use combination oven #0480101. No dripping was observed.
|
|
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.:
39
|
|
Site:
Galley-Deck 4 Starboard Beverage Station
|
|
Violation:
One fruit fly was observed in the technical compartment under the ice machine.
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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.:
39
|
|
Site:
Bar-Wipe Out
|
|
Violation:
One fruit fly was observed during the inspection in this area.
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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.:
39
|
|
Site:
Pantry-Starbucks
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|
Violation:
There was one fruit fly on the refrigerator in this area. Crew responded right away.
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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.:
40
|
|
Site:
Bar-Wipe Out
|
|
Violation:
The door leading into the pantry was closed; however, a gap ranging from 1-cm to 2-cm was observed around the entire door-frame allowing pests to enter the pantry area. One fruit fly was observed during the inspection in this area.
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|
Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer?s specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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Item No.:
40
|
|
Site:
Dining Room-Crew Mess
|
|
Violation:
There was an accumulation of approximately 20 dead winged insects in the light fixture above the handwash sink.
|
|
Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Training
|
|
Violation:
The concessionaire employee that accepted incoming provisions on 12 May did not have IPM training on file. After the finding, the IPM manager re-trained the employee and documented it.
|
|
Recommendation:
Document the training of the pest-control personnel.
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Item No.:
44
|
|
Site:
Children Area-Exclusion Policy
|
|
Violation:
The exclusion policy on procedures detailing when a child develops symptoms of an infectious illness while at the center was not being followed. Specifically, the youth manager explained the inspector how he accepted back in the children center a kid that vomited in his area after he received a phone call from the nurse. The nurse explained him that the kid was cleared to return because it was not gastroenteritis. There was no written clearance. In addition, the inspector spoke to the medical staff and the nurse explained that they did not do a written clearance most probably because they did not receive an email from the children staff. She showed the inspector how they reply to emails related to public vomit incidents clearing the case, but only if they receive an email in the first place. This occurred las cruise on the first sea day per staff.
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|
Recommendation:
Ensure the supervisor or person in charge of the child activity center operations on the vessel demonstrates to VSP ? during inspections and on request ? knowledge of child activity operations, is able to demonstrate this knowledge by compliance with Section 10 of the VSP 2018 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 10 of the VSP 2018 Operations Manual as it relates to their assigned duties. Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP?during inspections and on request?knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP 2018 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 4 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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Item No.:
44
|
|
Site:
Recreational Water Facilities-Main Beach Pool
|
|
Violation:
At the beach pool, the beach side drain extends the length of the pool. From the beach side of the pool, the approximate distance from the water line to the drain ranged between 3 to 5 meters. Water that flows into this drain goes directly to the compensation tank. Under this current design, the pool (tub area) water only reaches the skim gutter level. The beach area water level is insufficient and does not sufficiently meet the skim gutter level according to VSP 2011 and 2018 operations and construction manual standards.
|
|
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 2018 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 2018 Operations Manual as it relates to their assigned duties.
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