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Item No.:
07
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Site:
Bar-Deck 12 - Great Outdoors Bar
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Violation:
Following a positive total coliform test on 30 December 2023 , the soda unit hoses and soda gun were disinfected with 100 ppm chlorine for 2 hours, 16 minutes. This disinfectant procedure is not compliant with the VSP Operations Manual. As of 2 January 2024 the unit was not in service pending a second negative total coliform test. On the afternoon of the inspection, engineers explained they disinfected the unit and hoses with 200 ppm for 1 hour and were awaiting a negative total coliform test prior to putting back into service.
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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.:
21
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Site:
Buffet-Deck 12 Great Outdoor Beverage Station
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Violation:
The milk dispenser electrical cords were draped on the countertop not elevated.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Deck 8 Cagney's Steakhouse
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Violation:
Three upper spray arm nozzles of the hood-type glasswash machine was blocked with food debris. The area was in operation during the inspection.
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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.:
22
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Site:
Galley-Deck 7 Orchid Garden
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Violation:
The potwash machine was out of order since 02 January 2024.
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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.:
28
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Site:
Preparation Room-Deck 0
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Violation:
Three plastic bins were stacked wet nested in the clean storage area. Staff reorganized to properly air dry.
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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.:
29
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Site:
Galley-Deck 7 Orchid Garden
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Violation:
The handwashing sink near the entrance remained at 136F on the cold and hot setting. A technician corrected this immediately.
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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
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Site:
Galley-Deck 12 Garden Cafe
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Violation:
The handwashing sink near the entrance did not have an accessible waste receptacle available.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
32
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Site:
Buffet-Deck 12 Great Outdoor
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Violation:
A food waste receptable was not fully closed with a lid. The area was not in operation during the inspection.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Buffet-Deck 12 Garden Cafe Waiter Station Starboard
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Violation:
The deck tiles were pitted and cracked along the back of the waiter station.
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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 12 Garden Cafe Waiter Station Starboard
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Violation:
The wooden pillar was chipped towards the bottom which caused a difficult to clean surface.
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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.:
42
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Site:
Children Area-Deck 12 Splash Academy
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Violation:
Some of the circular drawer handles to the benches alongside the windows were soiled with more than a days' worth of dust. This was previously seen on the last inspection.
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Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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Item No.:
44
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Site:
Housekeeping-Hypochlorous Acid Disinfectant
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Violation:
The ship was using a hypochlorous acid disinfectant for nonfood areas. There was no U.S. Food and Drug Administration (FDA) product number. The manufacturer's specifications required at least 50 ppm chlorine and pH between 7 and 8 for routine ship sanitation; and at least 100 ppm chlorine and pH between 4 and 6 for Outbreak Prevention and Response Plan (OPRP) sanitation. Contact time is 1 minute. The ship measured the chlorine concentration of the product using paper test strips, but were not testing the pH. The inspector measured the pH at less than 6.50 with their test kit.
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Recommendation:
Ensure the supervisor or person in charge of housekeeping operations on the vessel demonstrates to the VSP?during inspections and on request ? knowledge of housekeeping operations, is able to demonstrate this knowledge by compliance with section 9 of the 2018 VSP Operations Manual of these guidelines or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with section 9 of the 2018 VSP Operations Manual as it relates to their assigned duties.
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