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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The total crew and passenger counts listed on the AGE surveillance logs for voyages from 8/5 - 8/17 and 6/10 - 6/24 did not match the reported totals on the 24-hour AGE report. According to medical staff, the 24-hour AGE reported totals were accurate and the AGE surveillance log that is generated from the medical system was incorrect.
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Recommendation:
Ensure the AGE surveillance log includes total number of passengers and total number of crew. Total number of passengers and total number of crew must be the totals at the beginning of the voyage (i.e., totals on ?date from?).
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
There were multiple potential cross-connections in the Spa that did not have appropriate backflow protection. These included the following: one shower hose in the experience shower room, three shower hoses in the steam room, and an aroma therapy system. Also, it was unable to be determined if the Spa's pedicure throne had proper backflow protection. Additionally, there were several non-testable backflow prevention devices identified during the inspection that were not included on the cross-connection control program. These included, two shower hoses in the medical center, one shower hose each in the men's and women's Spa locker, and one on the water line to the water dispenser in the Spa.
Furthermore, there was a snow machine in the Spa that had a potable water connection that did not appear to have backflow protection.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer. 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. Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) Hi-Fog or similar suppression systems which are connected to potable water tanks; (29) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
08
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Site:
Potable Water-Pipe Striping
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Violation:
Distillate, permeate, and potable water lines were not striped every 5 meters throughout the engine room.
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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.:
10
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Site:
Recreational Water Facilities-Spa Pool
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Violation:
The shepherd's hook pole was not long enough to reach the center of the deepest portion of the spa pool from the side plus 0.6 meters (2 feet). This was corrected.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width. Ensure the rescue or shepherd?s hook is long enough to touch the bottom center of the deepest portion of the RWF plus 2 feet (0.6 meters) as measured from the closest edge without an obstruction. This edge can only be used for measurement if someone could freely walk down both sides without an obstruction such as a waterfall, fountain, statue, etc. For a rectangular pool, ensure the shorter distance is measured from the long side of the rectangle as long as there are no obstructions. Measure the 2 feet (0.6 meters) distance from where the shepherd?s hook crosses the fill line of the RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Spa Pool Turnover Rate
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Violation:
The turnover rate for the Spa Pool was calculated to meet a 4-hour turnover and not the required 2 hours. However, based on daily recorded flow rates, the 2-hour turnover rate was frequently met; ~85% of operation. Staff stated they could work with the engineers and increase the rate to meet the 2-hour turnover rate 100% of the time.
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Recommendation:
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.
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Item No.:
16
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Site:
Buffet-Deck 5 The World Cafe
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Violation:
The consumer advisories for the corn beef hash egg benedict, smoked mackerel, and salmon that were served raw or undercooked at the buffet did not state the specific food item of concern and if it was cooked to order, served raw, or served undercooked.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Ensure that disclosure is on a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
19
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Site:
Buffet-
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Violation:
Breakfast pastries and ready-to-eat fruit were on display underneath a rectangular, horizontal food guard that did not properly protect the food along the edges. In addition, side protection was not installed and the distance between exposed food and where consumers would stand was less than 1 meter (40 inches).
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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.:
20
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Site:
Galley-Deck 2
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Violation:
The only ice machine in the main galley has been out of service since 13 May 2023. Staff stated they are waiting on parts.
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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.
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Item No.:
20
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Site:
Galley-Deck 2
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Violation:
The freezer in the hot galley has been out of service since 23 April 2023. Staff stated they are waiting on parts.
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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.
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Item No.:
21
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Site:
Buffet-Deck 2 Manfredi's Italian Restaurant
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Violation:
The undercounter refrigerator door would not seal completely when shut. Food was not impacted as temperatures were measured below 41°F with an infrared thermometer.
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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-5 Coffee
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Violation:
There were four 1/4-inch holes in the countertop below the coffee station creating a difficult to clean surface.
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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:
Galley-Deck 5 Potwash
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Violation:
A fastener was missing for the lightbulb housing above the hood-type potwash machine.
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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.:
27
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Site:
Galley-Deck 5 Grill
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Violation:
More than one day's worth of grease accumulation was on the deckhead overhang holding the fire suppression system above the fryer. The area had been previously cleaned and was not in operation.
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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:
Pantry-5 Mamsen's Restaurant
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Violation:
Four ladles were stored hanging from the top rung of the clean drying area shelf and were not covered.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
33
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Site:
Galley-Deck 5 Potwash
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Violation:
Condensate accumulated on the deckhead above the hood-type potwash machine. The area was in operation. The inspector did not observe any condensate dripping onto the deck or equipment.
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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 5 Grill
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Violation:
Excess condensate accumulated on the deckhead air supply vent above the warming station. The area was not in operation.
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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 2 Manfredi's Italian Restaurant
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Violation:
The right deckhead light over the convection oven was in disrepair. The light intensity was not impacted since the left overhead light was operational.
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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:
Provisions-Transportation Corridor
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Violation:
The bulkhead across from the provision rooms was in disrepair. There was no protection to prevent damage to the bulkhead from pallet handling equipment.
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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.:
36
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Site:
Bar-Deck 5 Explorer's Lounge
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Violation:
There was insufficient lighting throughout the bar. The light intensities measured 75 lux at the juice machine, 115 lux at the beer tap, 80 lux at the coffee machine, and 150 lux underneath the open bulkhead shelves. The lights were in cleaning mode during the inspection.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Galley-Deck 5 Bakery
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Violation:
There was insufficient lighting throughout the bakery. The preparation counter to the right of the pendant lights from the crew side measured 132 lux, in front of the dough mixer measured 155 lux, and under the open bulkhead shelves where dough was rolled measured 94 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.
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Item No.:
37
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Site:
Galley-Deck 5 Potwash
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Violation:
Condensate accumulated on the deckhead above the hood-type potwash machine. The area was in operation.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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