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Item No.:
37
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Site:
Galley-Bistro Pantry Warewash
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Violation:
The extraction vent above the hood-type warewash machine was not working.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
21
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Site:
Galley-Marketplace Orange Juice Press
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Violation:
The starboard and portside orange juice press machines were not elevated off the countertop to facilitate cleaning. These machines were heavy and not easily moveable.
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Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment. Install table-mounted equipment that is not easily movable to allow cleaning of the equipment and areas underneath and around the equipment by being: (1) Sealed to the table; or (2) Elevated on legs.
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Item No.:
13
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Site:
Galley-Marketplace Warewash
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Violation:
A crew member removed the curtain for the final sanitizing rinse compartment and placed the curtain on dirty dishes. The crew member then attempted to place the curtain back in the machine without cleaning and sanitizing the curtain. The inspector stopped the crew member and explained the importance of cleaning and sanitizing the curtain.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
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Item No.:
39
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Site:
Galley-Scoops Ice Cream Bar
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Violation:
One small fly was near the ice cream display case.
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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.:
36
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Site:
Galley-Scoops Ice Cream Bar
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Violation:
The lighting at the bread toasting counter was below 220 lux. A crew member moved the deckhead bulbs to increase the 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.:
21
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Site:
Galley-Scoops Ice Cream Bar Display Case
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Violation:
The silicone seam at the top of the metal piece that holds the gelato bins was peeling and in disrepair.
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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.:
33
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Site:
Galley-Beverage Station Between Scoops and Trident Bar
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Violation:
The deckhead directly above the beverage station had slots exposing the void plenum space above. The ship had undergone extensive renovations in 2023.
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Recommendation:
Ensure that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later.
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Item No.:
33
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Site:
Bar-Trident Bar Pantry
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Violation:
Water pooled on the deck under the flight-type warewash machine. Staff stated the machine had not been used since the night before the inspection, and the area was cleaned the night before.
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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-Osteria Hot Galley
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Violation:
Water pooled on the deck under the flat grill. Staff stated the machine had not been used since the night before the inspection, and the area was cleaned the night before.
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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.:
22
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Site:
Galley-Potwash
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Violation:
The hood-type potwash machine had been out-of-service for approximately one week.
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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:
At approximately 1100, the potwash area was overwhelmed with soiled items that were overflowing the designated area.
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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.:
33
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Site:
Galley-Pastry Freezer
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Violation:
Excess frozen condensate accumulated on the deckhead in the walk-in pastry freezer. Additionally, frozen condensate was on the lids and sides of the plastic food bins.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
26
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Site:
Dining Room-Officer Mess
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Violation:
Old food residue was on the food splash area of the ice/water dispenser.
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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.:
19
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Site:
Galley-Pastry Freezer
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Violation:
Excess frozen condensate accumulated on the deckhead in the walk-in pastry freezer. Additionally, frozen condensate was on the lids and side of the plastic food bins.
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Recommendation:
Do not store packaged food in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container, or its positioning in the ice or water.
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Item No.:
08
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Site:
Potable Water-Test Kit and Testing
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Violation:
The backflow prevention test kit had no record of calibration certificates. When the inspector asked the crew when the last calibration test was done, the crew were unsure of the date. Additionally, when looking at the backflow prevention testable devices log, it was unclear if the results of the pressure differences were accurate. When the inspector asked the crew how they were sure these results were accurate, the crew stated they conduct a visual check and compare the results from the previous year. The crew presented an email dated 16 May 2023 requesting a new backflow prevention test kit.
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Recommendation:
Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
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Item No.:
44
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Site:
Potable Water-Test Kit and Testing
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Violation:
The backflow prevention test kit had no record of calibration certificates. When the inspector asked the crew when the last calibration test was done, the crew were unsure of the date. Additionally, when looking at the backflow prevention testable devices log, it was unclear if the results of the pressure differences were accurate. When the inspector asked the crew how they were sure these results were accurate, the crew stated they conduct a visual check and compare the results from the previous year. The crew presented an email dated 16 May 2023 requesting a new backflow prevention test kit.
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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 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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Item No.:
42
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Site:
Children Area-Written Guidance & Exclusion Policy
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Violation:
The 'Waves' entrance did not have a written guidance or exclusion policy posted at the entrance of the child activity center.
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Recommendation:
Ensure the child activity center has a written exclusion policy on procedures to be followed when a child develops symptoms of an infectious illness while at the center. Ensure the exclusion policy includes a requirement for written clearance from the medical staff before a child with symptoms of infectious illness can be allowed in the child activity center. Post the policy at the entrance of the child activity center.
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Item No.:
08
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Site:
Potable Water-Production Evaporator Line
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Violation:
The distillate water line was striped blue/green/blue before the halogen injection point.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Shepherd's Hook
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Violation:
The shepherd?s hook was located beneath the bench area of the pool and could not be visibly seen to access.
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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.
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