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Item No.:
*
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Site:
Medical-Medical Ward
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Violation:
The rapid Norovirus test kit was stored on a pantry shelf. The recommended temperature for storing this kit is 0-20C. Staff relocated this kit to the refrigerator.
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Recommendation:
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Item No.:
02
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Site:
Medical-Food/Beverage Questionnaire and Acute Gastroenteritis (AGE)
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Violation:
The current version of the AGE Log did not list the date and time of the case's last symptom per section 4.1.2.1.3. Additionally this log was not in the same format as required by the 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:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP. Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log.
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Item No.:
07
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Site:
Potable Water-Log
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Violation:
During the previous inspection, it was noted that there was no backflow prevention device installed on the Deck 5 window washer and crew noted that a new one would be installed after 4 hour sanitization with 50 ppm chlorine. During the current inspection, crew could not provide documentation of the sanitization of the backflow preventer, but did confirm that the sanitization occurred. Crew stated that they only include pipes on the log.
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Recommendation:
Clean, disinfect, and flush potable water tanks and all affected parts of the potable water distribution system with potable water: (1) before being placed in service; (2) before returning to operation after repair, replacement; or (3) after being subjected to any contamination, including entry into a potable water tank. If any work is done during dry docks and wet docks to the potable water distribution system and piping system that affects a potable water tank(s), clean and disinfect the affected potable water tank(s).
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Item No.:
08
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Site:
Buffet-Deck 11 Thirst Quencher Starboard Side
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Violation:
The undercounter backflow prevention device, located beneath the coffee machine was corroded, soiled, and leaking water consistently. Proper disinfection of 50 ppm for 4 hours was discussed prior to installation of the device.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 12 Sky Bar
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Violation:
The backflow prevention device, located on the spray hose for the dirty side dish scraping area, was heavily corroded, soiled and dripping water consistently. Proper disinfection of 50 ppm for 4 hours was discussed prior to installation of the device.
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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-Flowrider and Slides Mechanical Room
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Violation:
The vacuum breakers installed on the potable water lines for the spray hose in the mechanical room were not designed for continuous pressure.
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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-HVAC Room
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Violation:
A backflow prevention device for a carbonator was installed on the sink. Crew reported they connect hoses to the sink. The backflow preventer was not designed for this use.
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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:
Galley-Deck 12 Johnny Rockets
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Violation:
The undercounter backflow device, located under the cold well, was heavily soiled, corroded and dripping water continuously. Proper disinfection of 50 ppm for 4 hours was discussed prior to installation of the device.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 11 Windjammer Thirst Quenchers Portside
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Violation:
The undercounter backflow prevention device for the coffee maker was corroded, soiled and dripping. Proper disinfection of 50-ppm for 4-hours was discussed prior to installation of the device.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 11 Windjammer Thirst Quenchers Portside
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|
Violation:
The undercounter backflow prevention device for the 'Freestyle' soda beverage machine, was corroded, soiled and dripping water consistently. Proper disinfection of 50 ppm for 4 hours was discussed prior to installation of the device.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Deck 11 Windjammer Thirst Quenchers Portside
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Violation:
At the coffee and beverage station, the backflow prevention device was corroded and leaking water consistently. Proper disinfection of 50-ppm for 4-hours was discussed prior to installation of the device.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
15
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Site:
Provisions-Dry Store #1
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Violation:
There were multiple boxes of frozen fish, which were stacked and crushed. One box was crushed flat, which exposed loose packaging for some frozen fish filets.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
15
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Site:
Provisions-Dry Store #1
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Violation:
A loose can of peppadew peppers and a loose can of red pimentos were stored on the shelving in this area and were dented along seams. These were placed for discard.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
19
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Site:
Provisions-Corridor near Vegetable Preparation
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Violation:
There was a trolley containing four, uncovered, plastic containers of heads of lettuce. This area was beneath an open deckhead with exposed plenum. Crew were not working in the area or in the process of moving the cart. Staff stated that the heads of lettuce were to be properly cleaned in the vegetable preparation area. Staff corrected this right away,
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Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
19
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Site:
Other-Pier
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Violation:
During the inspection, approximately 10 pallets of beer, soda, and other beverages were on the dock when crew had to stop provisioning due to weather. The boxes on the pallet became soaked with rain such that some tops of the boxes became loose and were blowing in the wind. Crew ensured that dairy, meat, and produce had been provisioned prior to the storm.
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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. During preparation, ensure unpackaged food is protected from environmental sources of contamination such as rain.
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Item No.:
19
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Site:
Buffet-Deck 11 Windjammer
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|
Violation:
The temporary sneeze guard, located at the 'Fresh Bread' station on the buffet line, did not have sufficient side guards, nor was the front shield constructed effectively.
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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 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:
Provisions-Frozen Fish Freezer
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|
Violation:
There was a hotel pan full of breaded, frozen shrimp stored on a shelf which had plastic wrap halfway covering the product leaving it partially exposed. There were also pieces of plastic wrap inside the food product.
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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:
Potable Water-NaOCl Variance
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|
Violation:
The salt containers in the engine room and in the mechanical room for the flow rider and slides were cracked and chipped. The salt bags were exposed and could be seen due to the cracking and chipping of the approved containers. Crew noted this had occurred due to overloading of the bins with salt. The bin in the engine room had been taped and stapled in some areas to try to close the bin.
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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.:
19
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|
Site:
Galley-Deck 12 Sky Bar
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|
Violation:
A soiled trash can was stored next to a stack of bottled water. Additionally, a soiled glass rack was resting on top of the stack of bottled water. The area was in operation during the inspection. Remediation began immediately.
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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:
Buffet-Deck 11 Windjammer Carving Station Portside
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|
Violation:
At the two bread stations, located on either side of the carving area, the side sneeze guards were insufficient. Side guards are needed for food protection in both areas.
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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 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
|
|
Site:
Galley-Deck 12 Johnny Rockets
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|
Violation:
When the inspector entered the restaurant area, a pan of French fries and onion rings was stored exposed and under a heat lamp. Additionally, a container of cheese, which had a lid with an open utensil hole, was stored unprotected. The inspector asked staff what the process was with this food. Staff stated that the waiters put the french fries, onion rings, and cheese on the plate as the burgers were ordered. However, the inspector noticed that there were long waiting times between customers and that these food items were exposed for long periods of time.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.:
21
|
|
Site:
Buffet-Deck 11 Windjammer Port and Starboard Waiter Stations
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|
Violation:
The waiter stations throughout the windjammer buffet lines, had multiple areas where the wood was unfinished or chipped making the surface difficult to clean. All of these stations should be sealed and smooth so they are easily cleanable.
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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.
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Item No.:
21
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Site:
Buffet-Deck 11 Windjammer Thirst Quenchers Portside
|
|
Violation:
The countertop to bulkhead juncture did not have sufficient sealant making the areas 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-Deck 11 Hot Line Starboard Side
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|
Violation:
The equipment labels, mounted on the front of the convection oven units were chipping and peeling making these areas difficult to clean. The areas under the peeling labels was soiled with grease from the previous service period. This area had been cleaned previously. 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.:
21
|
|
Site:
Potable Water-NaOCl Variance
|
|
Violation:
The salt containers in the engine room and in the mechanical room for the flow rider and slides were cracked and chipped. The salt bags were exposed and could be seen due to the cracking and chipping of the approved containers. Crew noted this had occurred due to overloading of the bins with salt. The bin in the engine room had been taped and stapled in some areas to try to close the bin.
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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
|
|
Site:
Galley-Deck 5 - Cold Pantry
|
|
Violation:
The countertop slicer had six slotted fasteners on the food splash surface of the sliding arm. Staff replaced them during the inspection.
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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-Deck 11 Windjammer Glasswash Area
|
|
Violation:
On the final rinse arm of the glasswash machine, the bottom, right spray nozzle did not have a fan-like spray pattern. Corrections began immediately.
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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
|
|
Site:
Provisions-Deck 0 Galley Locker
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|
Violation:
In this area, there was a waffle press wrapped in plastic which had well beyond a day's accumulation of grease and food debris on the side of the iron press (food contact). There was a sticky note on top of the machine which stated 'grounded' staff stated that this machine was to be repaired. A similar finding was noted on the previous report.
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|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
|
|
Site:
Galley-Deck 11 Windjammer Dishwash Area
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|
Violation:
The wash tank to final rinse tank curtains for the windjammer dishwashing machine were soiled, curled, and in disrepair. Remediation began immediately.
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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
|
|
Site:
Galley-Deck 11 Windjammer Glasswash Area
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|
Violation:
The wash tank to final rinse tank curtains for the windjammer glasswash machine, were soiled, curled and in disrepair. Remediation began immediately.
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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
|
|
Site:
Galley-Deck 5 - Flight Type Warewash Machine
|
|
Violation:
There was a large amount of food debris accumulated on a platform inside the warewash machine just beneath the final rinse area.
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|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
23
|
|
Site:
Galley-Deck 5 - Flight Type Warewash Machine
|
|
Violation:
There was a large amount of food debris accumulated on a platform inside the warewash machine just beneath the final rinse area.
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|
Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
24
|
|
Site:
Galley-Deck 12 Johnny Rockets
|
|
Violation:
The final rinse temperature for the stationary rack dish machine was measured at 156F and 158F at the plate surface after two cycles. Additionally, the manifold temperature was below180F during the first two cycles. The engineer adjusted the temperature during the inspection. The dishwashing machine was in service at the time of the inspection.
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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 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
|
|
Site:
Galley-Deck 5
|
|
Violation:
The ice machine had a square patch of what appeared to be adhesive residue stuck to the food-contact side of the deflector panel. The inspector could wipe this away with an alcohol pad. Staff put the unit out of service for proper cleaning.
|
|
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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|
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Item No.:
26
|
|
Site:
Provisions-Deck 0 Galley Locker
|
|
Violation:
In this area, there was a waffle press wrapped in plastic which had well beyond a day's accumulation of grease and food debris on the side of the iron press (food contact). There was a sticky note on top of the machine which stated 'grounded' staff stated that this machine was to be repaired. A similar finding was noted on the previous report.
|
|
Recommendation:
Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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|
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Item No.:
27
|
|
Site:
Other-Slop Chest - Crew Mess
|
|
Violation:
The upright refrigerator, on the right, beside the checkout counter had standing water in the bottom of the unit.
|
|
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:
Buffet-Deck 11 Hot Line Starboard Side
|
|
Violation:
The equipment labels, mounted on the front of the combination oven units were chipped and peeling making these areas difficult to clean. The areas under the peeling labels was soiled with grease from the previous service period. This area had been cleaned previously. Remediation began immediately.
|
|
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:
Galley-Deck 11 Pool Bar
|
|
Violation:
At the bar glass storage area, at least 20 bar glasses were stored wet. The bar was open for service at the time of the inspection. Remediation began immediately.
|
|
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:
Dining Room-Deck 4 & 5
|
|
Violation:
On these two decks at the entrance from the galley to the dining room was a luggage trolley with clean linens. The deck head above this area was open to the plenum.
|
|
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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
|
|
Site:
Provisions-I-95 Corridor
|
|
Violation:
There was a deep fryer stored in the provisions corridor which staff stated was to be offloaded. There was grease on the top of the fryer arm and it was not stored covered or otherwise protected.
|
|
Recommendation:
Clean cooking and baking equipment as follows: (1) clean food-contact surfaces of cooking and baking equipment at least every 24 hours; (2) clean cavities and door seals of microwave ovens at least every 24 hours by using the manufacturer?s recommended cleaning procedure.
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|
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Item No.:
28
|
|
Site:
Galley-Deck 3
|
|
Violation:
There was one plate in the multiple stacks stored on a trolley in this area that was wet nested. This was taken to be rewashed.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Provisions-Deck 0 Galley Locker
|
|
Violation:
In this area the inspector noted multiple food-contact surfaces which were stored wet. These items include a tall coffee/tea urn and two stacks of approximately 10 wooden boards. The boards were tightly covered with clear plastic wrap and staff stated these were cleaned prior to placing them here.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 12 Sky Bar
|
|
Violation:
In the dry storage area, and on the back glass storage shelf inside the bar, there were at least 25 previously-cleaned plastic bar glasses stored wet. The area was in service at the time of the inspection. Remediation began immediately.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 3
|
|
Violation:
The water at the handwash sink to the left of the buffalo chopper was measured at only 88F this could not be easily adjusted by galley staff. This was corrected during the inspection.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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|
|
Item No.:
30
|
|
Site:
Galley-Handwash Sink
|
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Violation:
The handwash sink located to the right of the entrance to the galley (as you face into the galley) did not have a supply of paper towels when the inspector went to wash her hands. Staff stated that they would refill the supply of paper towels right away.
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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.:
32
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Site:
Galley-Deck 12 Sky Bar
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Violation:
Three unattended trash cans containing food debris, were stored without a lid. The area was not in service at the time of the inspection. Staff stated that area was to open during the next service period.
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Recommendation:
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.:
32
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Site:
Galley-Deck 11 Pool Bar
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Violation:
Three unattended trash cans were stored with food debris and without lids. These trash cans were close to the bar entrance leading to the open deck area. Staff stated the food debris was from a previous service period. Remediation began immediately.
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Recommendation:
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
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Site:
Galley-Deck 12 Sky Bar
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Violation:
Water was pooling on the deck near the handwash station in the bar area. The drain pipe for the sink was not directed to the scupper. Remediation began immediately.
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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:
Galley-Deck 11 Windjammer Hot Grill Area
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Violation:
The deck area, located below both hot grills, was soiled with food debris and water was pooled. This area was previously cleaned. Corrections began immediately,
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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-Deck 11 Windjammer Port and Starboard Waiter Stations
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Violation:
The waiter stations throughout the windjammer buffet area needed coving on the deck and at the countertop to bulkhead juncture. In multiple areas, the coving was missing, chipped, and in disrepair. Making all of these areas difficult to clean.
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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:
Buffet-Deck 11 Dessert Island Portside
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Violation:
The lamp mounted on the bulkhead above the dessert island, was not properly sealed leaving a gap exposing the plenum. This area was difficult to clean. 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.
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Item No.:
33
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Site:
Other-Slop Chest - Crew Mess
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Violation:
The deckhead above this area was open to the plenum above and there were some areas near the upright refrigerators that were slightly soiled inside the plenum.
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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:
Provisions-Food Transport Elevator - Deck 1
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Violation:
Both elevators in this area had very soiled tracks at the door threshold. The soiled food and other debris was beyond a day's accumulation.
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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:
Galley-Deck 12 Sky Bar
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Violation:
Water was pooled on the deck in and around the dishwashing machine. The drain line was not directed to the scupper. The area was in use at the time of the inspection. Remediation began immediately.
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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.:
39
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Site:
Galley-Deck 3 - Tilting Kettle and Soup Cooking
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Violation:
There was one live fruit fly observed 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.:
44
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Site:
Recreational Water Facilities-Baby Splash Zone Variance
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Violation:
Since the previous inspection, crew did not comply with three requirements of the approved variance for the baby splash zone: 1) Crew were unable to show the inspector documentation of the March and May monthly training records as required by the variance. 2) The variance required disinfection of the strainer(s) every 72 hours; however, documentation showed disinfection had occurred only weekly since the previous inspection. The log for the baby splash zone also stated 'weekly' for the hair and lint strainer disinfection. 3) The variance required 'logs and record keeping' for 'diverter valves and UV, halogen, and pH alarm testing'. According to the variance, 'at least monthly the shut-down systems and alarms are tested'. 4) Wording on the safety sign of the baby splash zone differed from the variance. The statement 'For children in swim diapers ONLY' was not on the safety sign. The word 'only' was missing from the statement 'This facility is only for use by children in diapers or who are not completely toilet trained' on the safety sign. The statements 'No glassware, food or beverages allowed' and 'be careful when entering and exiting' were missing from the sign as well.
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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 2011 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 2011 Operations Manual as it relates to their assigned duties. Ensure the variance for the Baby Splash Zone is followed.
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Item No.:
44
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Site:
Potable Water-NaOCl Variance
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Violation:
The salt containers in the engine room and in the mechanical room for the flow rider and slides were cracked and chipped. The salt bags were exposed and could be seen due to the cracking and chipping of the approved containers. Crew noted this had occurred due to overloading of the bins with salt. The bin in the engine room had been taped and stapled in some areas to try to close the bin.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2011 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 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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