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Item No.:
05
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Site:
Potable Water-Far Point Analyzer
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Violation:
The far point analyzer was more than 0.2 ppm difference from the manual test conducted by the inspector and engineer. The inspector measured 1.56 ppm and 1.78 ppm; the engineer measured 1.52 ppm and 1.60 ppm. The analyzer read 1.92 ppm. The analyzer was immediately recalibrated.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
07
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Site:
Potable Water-Pipe Disinfection Records
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Violation:
During April to June 2023 records stated that 8 of the 11 pipe pieces were disinfected using 50 ppm chlorine for four hours. The time durations listed in the 'Time (Start and Stop)' column did not equate to four hours. For example, (1) on 22 April, disinfection for 1 hour, 30 minutes; (2) on 25 May, disinfection for 1 hour 50 minutes; (3) on 11 June, disinfection for 3 hours, 20 minutes; and (4) on 13 and 15 April, disinfection for 2 hours. This was written on the last inspection report in 2019.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
08
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Site:
Potable Water-Non-Testable Devices Log
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Violation:
On the list of non-testable backflow prevention devices, the 'Remarks' column stated 'last checked February 2023' for all devices, as opposed to the results from the visual inspection.
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Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all non-testable backflow prevention devices and air gaps at least annually. Retain the visual inspection and/or test results for backflow prevention devices and air gaps for at least 12 months and ensure they are available for review during inspections.
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Item No.:
15
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Site:
Provisions-Deck 3 Dry Storage
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Violation:
One 250-gram can of chickpeas had a dent along the seam. This can was immediately discarded.
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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.:
20
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Site:
Buffet-Deck 7 La Terrazza
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Violation:
The undercounter refrigeration unit T6 was out of service since 2 January 2023. This unit is normally used as a temperature control unit. Parts were expected to be delivered 31 August 2023.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment. Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Deck 7 La Terrazza
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Violation:
The undercounter blast chiller was out of service since 22 May 2023. Crew had adjusted operations to use the walk-in refrigeration unit for cooling foods during preparation. Parts were expected to be delivered 31 August 2023.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment. Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Bar-Deck 8 Panorama
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Violation:
The undercounter refrigeration unit #1 was out of service since 22 July 2023. This unit is normally used as a temperature control unit. Parts were expected to be delivered 31 August 2023.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment. Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
21
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Site:
Galley-Deck 4 Cold Pantry
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Violation:
The ice machine was out of service since 13 March 2022. The expected repair date was unclear because the machine needed to be replaced.
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Recommendation:
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
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Site:
Pantry-Deck 3 Crew
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Violation:
The ice machine was out of service since 5 May 2023. Parts were expected to be delivered 31 August 2023.
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Recommendation:
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.:
22
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Site:
Galley-Deck 4 Potwash
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Violation:
The hood-type potwash machine was out of service since 5 June 2023. Crew members were using the three-compartment sink. Although this was the only potwash machine for the vessel, the area did not appear to be overwhelmed with soiled utensils.
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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-Deck 5 Warewash
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Violation:
The rack-type dishwash machine final sanitizing rinse tank was continuously leaking down the corner of the access door and pooling on the deck.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, so that 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.:
26
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Site:
Pantry-Deck 5 Main
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Violation:
The ice machine had an excessive amount of green and brown debris on the edges of the ice delivery chute. The inspector used an alcohol pad to wipe the surface and alcohol pad became soiled. The machine was taken out of service to be cleaned and sanitized.
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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:
Pantry-Deck 8 Panorama
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Violation:
The ice machine had an excessive amount of pink debris along the edges of the ice delivery chute. The inspector used an alcohol pad to wipe the surface and the alcohol pad became soiled. The machine was taken out of service to be cleaned and sanitized.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Deck 7 La Terrazza
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Violation:
The backflow prevention device for the combination oven was heavily soiled with green debris.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Pantry-Deck 5 Main
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Violation:
The ice machine had green and brown debris on the nonfood-contact area of the plastic evaporator housing. The inspector used an alcohol pad to wipe the surface and the alcohol pad became soiled.
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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.:
33
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Site:
Galley-Deck 8 Pool Grill
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Violation:
The deck grouting was recessed and pitted at the walkway aft of the hood-type warewash machine. Remediation began immediately.
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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
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Site:
Buffet-Deck 7 La Terrazza
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Violation:
The deck grouting was damaged and pitted on the corner of the deck drain behind the service buffet counter of cold cuts. This was repaired before the inspector left the area.
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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
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Site:
Galley-Deck 5 Warewash
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Violation:
The rack-type dishwash machine final sanitizing rinse tank was continuously leaking down the corner of the access door and pooling on the deck.
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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 4 Warewash
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Violation:
Heavy condensate had collected on the deckhead inside the ventilation hood above the soiled loading area of the rack-type dishwash machine. No dripping was observed.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
36
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Site:
Galley-Deck 4 Coffee Station
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Violation:
The light intensity on food preparation surfaces was less than 220 lux. Additionally, the light intensity around the bread slicer equipment was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Deck 4 Warewash
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Violation:
Heavy condensate had collected on the deckhead inside the ventilation hood above the soiled loading area of the rack-type dishwash machine. No dripping was observed.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on bulkheads and deckheads. Ensure ventilation hood systems and devices operate effectively to prevent condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
39
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Site:
Galley-Deck 4 Potwash
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Violation:
One small fly was in the walkway outside of the potwash area. Pest management was immediately notified.
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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
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Site:
Galley-Deck 4 Pastry
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Violation:
One small fly was near the ice cream machine. No food was impacted. Pest management was immediately notified.
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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
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Site:
Galley-Deck 4 Cold Pantry
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Violation:
One small fly was near the ice machine. Pest management was immediately notified.
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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
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Site:
Galley-Deck 4 Sommelier Pantry
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Violation:
One small fly was inside the pantry and one small fly was in the corridor outside of the pantry. Pest management was immediately notified.
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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
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Site:
Provisions-Deck 3 Aft
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Violation:
One small fly was in the corridor outside of dry storage. Pest management was immediately notified.
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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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