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Item No.:
*
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Site:
Recreational Water Facilities-Testing Methods
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Violation:
Crew were gathering a water sample from the side of the swimming pool but were not reaching at least 18 inches deep into the water. The inspector asked them to pour the samples out and get a stick to reach into the water 18 inches deep. Crew returned with a welded, metal stick which had two inserts for the glass vials. Crew taped the top of the vials to keep them from floating out of the inserts. The inspector discussed the need for a more appropriate method of water sampling.
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Recommendation:
Obtain samples from a location with the following qualities: 1) At least 18 inches (45.7 cm) below the surface of the water, and 2) A water depth of between three to four feet (91.4 cm to 1.2 m) when available, and 3) A location between water inlets.
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Item No.:
08
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Site:
Galley-Supper Club
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Violation:
Inside the bar multiflow cabinet, the hose on the backflow prevention device vent for the right carbonator was sloped up and could not drain. When the inspector moved the hose to slope down, water spilled out. The hose was repositioned.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
There was a blue stripe on the seawater inlet pipe feeding reverse osmosis unit #4. Staff removed the stripe right away.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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.
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Item No.:
08
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Site:
Galley-Potwash
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Violation:
A hardened, sticky, purple substance leaked out of the vent for the atmospheric vacuum breaker for the detergent on the flight-type conveyor potwash machine. Crew immediately replaced the backflow prevention device and stated it had been sanitized.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Drain Cover Documentation
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Violation:
There was no documentation provided that proved the pool drain covers met the antientrapment requirements of the VSP 2018 Operations Manual. Additionally, there was no documentation provided that noted the life expectancy of these drain covers. The only document staff provided was a letter from the shipyard stating the drain covers were installed in November 2014.
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Recommendation:
Ensure the testing of manufactured drain covers is by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover: (1) certification standard and year; (2) type of drain use (single or multiple); (3) maximum flow rate (in gallons or liters per minute); (4) type of fitting (suction outlet); (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both); (7) manufacturer's name or trademark; and (8) model designation. Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter. Ensure antientrapment protection equipment (covers, suction fittings, safety vacuum release system, etc.) complies with ASME A112.19.8-2007-or any successor standards-whether the equipment is manufactured or field fabricated.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal/Vomit Accident Procedures
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Violation:
There were three instances on the June 30, 2019 fecal/vomit log where a pH of 7.6 was recorded during disinfection. The 2018 VSP Operations Manual requires a pH of 7.5 or less.
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Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.9 is available for review during inspections. Ensure a written or electronic record is made of all accidents involving fecal material or vomit. Ensure the record includes the name of the RWF, date and time of the accident, type of accident, response steps taken, and free residual halogen level and contact time reached during disinfection. For a fecal accident, ensure the record also includes whether the fecal material was formed or loose.
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Item No.:
13
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Site:
Other-Deck 2 Near the Repair Shop
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Violation:
There was a black cart loaded with galley equipment including five cutting boards, a mechanical unit with a plexi glass top, a hotel pan filled with knives, squeeze bottles, and a plastic tray. Staff stated they thought this was stored in the corridor near the repair shop for repairs, but nothing appeared broken. Staff later stated the cart was going to be sent to the garbage area, but crew must have mistakenly placed it in the pass-through from the I-95 corridor to the repair shop because it was too busy in the corridor near the garbage area. The cart was soiled but all equipment appeared to be in working order, good condition, and previously cleaned. The hotel pan of utensils was neatly covered with plastic wrap in a way that protected the clean utensils inside. The items were discarded in the garbage area.
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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 the VSP 2018 Operations Manual.
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Item No.:
17
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Site:
Galley-Haven
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Violation:
The time control plan for embarkation lunch did not list a discard time for the second batch. The plan stated 'Closed' under the column labeled 'DISCARDING TIME SECOND BATCH.' Staff were not immediately aware of when the restaurant closed. The plan was corrected before the end of the inspection.
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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 and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet.
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Item No.:
18
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Site:
Galley-Food Republic
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Violation:
A pan of raw spicy tuna mix was stored above a pan of pickled ginger and pans of various produce items.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
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Item No.:
21
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Site:
Galley-O'Sheehan's
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Violation:
The sealant around the electrical box for the bain-marie was loose and peeling. A technician was called immediately.
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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:
Other-Engine Control Room (ECR)
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Violation:
There was a gap around the coffee machine tubing penetration, located in the cabinet below the sink. This opening was approximately three inches wide.
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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
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Site:
Galley-Potwash
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Violation:
During three cycles of the front-loading potwash machine, the inspector did not measure the wash temperature at 150°F or above. Additionally, the inspector did not measure a temperature of 160°F at the utensil surface during the final rinse during any of the three cycles. The crew obtained a measurement above 160°F at the end of only one final rinse cycle after the water had finished spraying. The inspector and crew used thermocouple thermometers. Additionally, the crew placed two maximum registering thermometers in the machine and measure 160°F or above at the end of the wash and rinse cycles, but the temperature was not isolated to the final rinse.
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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.:
22
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Site:
Galley-Potwash
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Violation:
After multiple measurements (at least 10) of the flight-type conveyor warewash machine utensil surface with a maximum registering tip-sensitive thermometer, thermocouple, and thermolabel stickers, the inspector did not measure at least 160°F. The machine was in-use with pans in the machine. Crew measured the final rinse utensil surface greater than 160°F during only the first measurement but not during any subsequent measurement. The upper final rinse spray arm measured 180°F with both a thermolabel sticker and with a thermocouple. The final rinse compartment in the dishwash machine measured less than 160°F on two occasions. During the evaluation, the final rinse spray arm stopped spraying on multiple occasions. Crew reported it may have been related to an issue with the backflow prevention device for the detergent that was malfunctioning. Later during the inspection, crew reported the solenoid valve for the final rinse had been replaced.
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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.:
22
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Site:
Galley-Dishwash
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Violation:
The forward-most flight-type conveyor dishwash machine was not producing an effective fan-like pattern from the upper final rinse spray arm. The proper surface temperature was measured.
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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.
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Item No.:
23
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Site:
Galley-Potwash
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Violation:
During three cycles of the front-loading potwash machine, the inspector did not measure the wash temperature at 150°F or above with a thermocouple.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66°C (150°F) for a stationary-rack, dual-temperature machine;
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Item No.:
24
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Site:
Galley-Potwash
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Violation:
After multiple measurements (at least 10) of the flight-type conveyor warewash machine utensil surface with a maximum registering tip-sensitive thermometer, thermocouple, and thermolabel stickers, the inspector did not measure at least 160°F. The machine was in-use with pans in the machine. Crew measured the final rinse utensil surface greater than 160°F during only the first measurement, but not during any subsequent measurement. The upper final rinse spray arm measured 180°F with both a thermolabel sticker and with a thermocouple. Additionally, the final rinse compartment in the dishwash machine measured less than 160°F on two occasions. During the evaluation, the final rinse spray arm stopped spraying on multiple occasions. Crew reported it may have been related to an issue with the backflow prevention device for the detergent that was malfunctioning. Later during the inspection, crew reported the solenoid valve for the final rinse had been replaced.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Potwash
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Violation:
The inspector did not measure a temperature of at least 160°F at the utensil surface during the final rinse during three cycles of the front-loading potwash machine. The crew obtained a measurement above 160°F at the end of only one cycle after the water finished spraying. The inspector and crew used thermocouple thermometers. Additionally, the crew placed two maximum registering thermometers in the machine and measured 160°F or above at the end of the wash and rinse cycles, but it was not isolated to the final rinse cycle.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Moderno
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Violation:
A thread, likely from a cleaning cloth, was on the inside of the right churrascaria oven in the food-contact area. The thread was removed.
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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-Starboard Pantry Ice Machine
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Violation:
There was a small amount of pink debris on the food-contact surface of the splash shield in the ice machine. It was removed for cleaning.
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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:
Galley-Cagney's Show
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Violation:
In the grease tray housing for the flat top grill, the top of the housing was soiled where the removable chute profile was not flush. This area was cleaned 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-La Cucina Show Galley
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Violation:
A wet plastic bag was draped over previously cleaned pitchers stored in the closed cabinet below the dough press. The inside of the doors were wet and a small amount of water was pooled on the bottom shelf. Staff stated the plastic bag was placed there during cleaning to protect the pitchers.
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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.
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Item No.:
28
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Site:
Other-Deck 2 Near the Repair Shop
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Violation:
There was a black cart loaded with galley equipment including five cutting boards, a mechanical unit with a plexi glass top, a hotel pan filled with knives, squeeze bottles, and a plastic tray. Staff stated they thought this was stored in the corridor near the repair shop for repairs, but nothing appeared broken. Staff later stated the cart was going to be sent to the garbage area, but crew must have mistakenly placed it in the pass-through from the I-95 corridor to the repair shop because it was too busy in the corridor near the garbage area. The cart was soiled but all equipment appeared to be in working order, good condition, and previously cleaned. The hotel pan of utensils was neatly covered with plastic wrap in a way that protected the clean utensils inside. The items were discarded in the garbage area.
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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.
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Item No.:
30
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Site:
Galley-Hot Line
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Violation:
There was no soap at the handwash station adjacent to the combination ovens. The area was in operation.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
Excessive condensation collected on the deckhead above the soiled end of the in-use forward-most flight-type conveyor dishwash machine. Dripping was noted onto the soiled end of the machine.
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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.:
37
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Site:
Galley-Hot Line
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Violation:
Excessive condensation accumulated on the deckhead above the in-use combination oven 0660166. No dripping was observed.
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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.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The letter to notify embarking passengers that there was an outbreak on the previous voyage that was presented to the inspector was general and did not specifically mention the acute gastroenteritis (AGE) outbreak or the voyage.
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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: (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage.
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