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Item No.:
08
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Site:
Potable Water-Cross-Connection Log
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Violation:
There were six incorrect entries for the medical toilet and shower backflow prevention devices. The list identified each area as continuous pressures (CP) devices instead of noncontinuous pressure (NCP). Additionally, the '3pc hair wash' in the spa had an incorrect entry for the backflow prevention device. The list stated continuous pressure (CP) instead of noncontinuous pressure (NCP).
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Recommendation:
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.
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Item No.:
08
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Site:
Galley-Deck 6 - Playmakers
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Violation:
The backflow prevention device for the soiled area spray hose was dripping water continuously. The device was changed during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-FlowRider - Safety Signs
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Violation:
This facility did not have safety signage.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #.
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Item No.:
10
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Site:
Recreational Water Facilities-Hideaway Pool
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Violation:
Approximately 30 bathers were observed in this pool when the bather load number on the safety sign listed 26. Staff stated the listed bather load number was incorrect and should be 53. Bather load calculations were reviewed and confirmed the correct number should be 53. Additionally, the lifeguard on duty was unsure how many bathers were allowed in the pool when asked by the inspector. Staff stated they will ensure the lifeguards and attendants working the area are trained to monitor the number of bathers.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #.
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Item No.:
16
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Site:
Other-Deck 7 - Surfside Bites
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Violation:
A crew member was observed cooking hamburgers on the grill and placing them on the hot line for service without taking temperatures to ensure an internal temperature of 155F.
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Recommendation:
Cook raw animal foods such as eggs, fish, meat, and poultry?and foods containing these raw animal foods?to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food being cooked: (1) 63C (145F) or above for 15 seconds for raw shell eggs that are broken and prepared in response to consumers? orders and for immediate service; and for fish, meat, and pork, including game animals commercially raised for food and game animals under a voluntary inspection program. (2) 68C (155F) or above for 15 seconds or equivalent temperature-time combination for ratites, mechanically tenderized and injected meats, and raw eggs that are not prepared for immediate service; and for the following if they are comminuted: fish, meat, game animals commercially raised for food, and game animals under a voluntary inspection program. (3) 74C (165F) or above for 15 seconds for poultry, wild game animals not specified in above bullet for 68C (155F); stuffed fish, meat, pasta, poultry, or ratites; or stuffing containing fish, meat, poultry, or ratites. (4) Whole beef roasts, corned beef roasts, pork roasts, and cured pork roasts such as ham, must be cooked in an oven preheated to the temperature specified for the oven type and roast?s weight and held at that temperature in accordance with the tables in this section of the manual. (5) A raw or undercooked whole-muscle, intact beef steak may be served or offered for sale in a ready-to-eat form if the steak is labeled to indicate that it meets the definition of ?whole-muscle, intact beef? and the steak is cooked on both the top and bottom to a surface temperature of 63C (145F) or above and a cooked color change is achieved on all external surfaces, (6) serve or offer a raw animal food or a partially cooked food in a ready-to-eat form only if the consumer is informed by the written consumer advisory or if VSP grants a variance from the cooking recommendations based on a HACCP plan submitted by the vessel.
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Item No.:
19
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Site:
Bar-Deck 6 - Playmakers
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Violation:
Open liquor bottles stored on the back bar cabinets had plastic covers placed on top of the liquor bottles pour spouts that were wet inside. These covers were removed immediately. The bar was not open at the time of the inspection.
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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.
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Item No.:
19
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Site:
Housekeeping-Deck 17 - Stateroom 040
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Violation:
A case of soda and bottles of water were stored on the deck while staff was servicing this stateroom suite and others in the area. This was corrected.
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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:
Buffet-Deck 18 - The Grove
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Violation:
Side sneeze guards were missing along the buffet line where passengers were expected to stand within one meter. This was identified in the construction inspection. Staff explained sneeze guards were received in early April, but were the wrong measurements and without the proper hinges. New sneeze guards were expected arrival on the day of the inspection or 27 April.
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Recommendation:
Protect food from contamination by storing the food covered or otherwise protected. 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:
Buffet-Deck 15 - Aquadome Market - Juice Machine
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Violation:
The right-side fastener was missing, creating a hole on the underside front panel of the juice machine.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
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Item No.:
21
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Site:
Buffet-Deck 15 - Windjammer - Starboard Hot Line
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Violation:
The swing doors at the entrance to the hot line were loose from the hinges.
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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 6 - Playmakers
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Violation:
The top hot line heat lamp had a face plate label that was peeling, making this area 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:
Bar-Deck 6 - Playmakers
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Violation:
Water pooled on the back bar countertop under the beer tap supply manifold. Condensate collected on the cooled manifold.
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Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
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Item No.:
21
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Site:
Bar-Deck 6 - Playmakers
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Violation:
At the beer tap pouring station, one of the tap handles was made of raw wood making it difficult to clean.
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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.
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Item No.:
21
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Site:
Bar-Deck 6 - Playmakers
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Violation:
Two back bar bottle display cabinets used to store liquor during active service had 90 angles on the bottom shelf to side wall juncture. These areas were 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:
Galley-Deck 3 - Beverage Station
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Violation:
The drain line was not sloped to drain properly in the technical space below the soda gun.
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Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
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Item No.:
21
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Site:
Pantry-Deck 14 - Overlook
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|
Violation:
The drain line was not sloped to drain properly in the technical space below the soda gun. The pipe had standing water inside that drained out when the inspector lifted the pipe.
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Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation, food or beverage drip, or water from melting ice are sloped to an outlet that allows complete draining.
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Item No.:
21
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Site:
Bar-Deck 6 - Dueling Pianos
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|
Violation:
The back bar liquor bottle display case had 90 angles at the base to sidewall juncture making this area 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.:
22
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Site:
Buffet-Deck 15 - Windjammer - Starboard Bar
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Violation:
Coffee grounds were floating on the surface and resting on the bottom of the white bucket sanitizing solution.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
26
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Site:
Dining Room-Deck 3
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|
Violation:
The inside of the hot water carafe was soiled. The whole tray was sent to be cleaned and sanitized again.
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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:
Bar-Deck 6 - Playmakers
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Violation:
Water pooled on the back bar countertop under the beer tap supply manifold. The countertop was cleaned and sanitized.
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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:
Food Service General-Deck 6 - Playmakers
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Violation:
Condensation formed on a chilled water line in the technical space above the reach-in refrigeration unit resulting in pooling water below.
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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:
Galley-Deck 7 - Giovanni's
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Violation:
The underside of the pizza oven exhaust hood was heavily soiled with grease. Cleaning began immediately.
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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:
Bar-Deck 6 - Playmakers
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|
Violation:
Open liquor bottles stored on the back bar cabinets had plastic covers placed on top of the liquor bottles pour spouts that were wet inside. These covers were removed immediately. The bar was not open at the time of the inspection.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. 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.
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Item No.:
28
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Site:
Galley-Deck 17 - Coastal Kitchen - Dishwash
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Violation:
Two previously cleaned and sanitized large scoopers were hanging on the outside of the clean storage shelves unprotected.
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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. 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:
Provisions-Deck 2 - Vegetable Preparation
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|
Violation:
The water temperature at the handwashing station next to the blast chiller measured 125F. The temperature could not be adjusted by the user and the temperature was adjusted before the end of the inspection.
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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.:
33
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Site:
Buffet-Deck 2 - Crew Windjammer Show Galley
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Violation:
Two lights were not flush with the deckhead creating a open penetration into a void space.
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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:
Dining Room-Deck 8 - Izumi
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Violation:
The back bulkhead directly behind multiple food preparation and hot grill cooking areas were not built to galley standards in back of several working stations were not stainless steel and several areas of the bulkhead were damaged where the service carts are staged.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant.
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Item No.:
33
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Site:
Buffet-Deck 15 - Windjammer - Starboard Hot Line
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Violation:
The round deckhead light cover on the right was missing above the preparation counter.
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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. Do not use carpet in these areas. 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 15 - Windjammer - Portside Entrance to Galley
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Violation:
The laminate bulkhead was chipped in multiple areas.
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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. Do not use carpet in these areas. 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 15 - Windjammer - Aft Starboard Show Galley
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Violation:
The laminate bulkhead located to the right of the utility sink, on the preparation counter back bulkhead, and on the cold counter back bulkhead, was chipped in multiple areas.
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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. Do not use carpet in these areas. 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:
Bar-Deck 7 - Lemon Post Bar
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Violation:
The lemon-style lights positioned above both the serving counter and the preparation counter were designed with a difficult to clean texture. This was cited on the January 2024 construction inspection and the inspector discussed moving these lights towards the passenger area and away from the food preparation area to avoid possible cross-contamination. The lights remained in their original location and were not moved.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
34
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Site:
Galley-Deck 15 - Windjammer Dishwash
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|
Violation:
The handwash station bucket fill tap at the soiled end of the dishwash machines was continuously leaking. The technician immediately corrected.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
|
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Site:
Buffet-Deck 15 - Aquadome Market
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Violation:
The light intensity measured 74 lux to the right of the ice/water dispenser.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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.:
36
|
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Site:
Other-Deck 7 - Surfside Eatery
|
|
Violation:
The light intensity at the soft serve ice cream station measured 135 lux at the food service level.
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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:
Food Service General-Deck 6 - Playmakers
|
|
Violation:
Condensation formed on a chilled water line in the technical space above the reach-in refrigeration unit resulting in pooling water below.
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Recommendation:
Prevent condensate from gathering on plumbing fixtures.
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Item No.:
39
|
|
Site:
Pantry-Deck 3 - Music Hall
|
|
Violation:
A fly was in the area. The area was not in operation.
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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:
Buffet-Deck 2 - Crew Windjammer
|
|
Violation:
Two large flies were on the buffet counter near the pastry buffet line. The area was in operation.
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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
|
|
Site:
Buffet-Deck 15 - Windjammer - Starboard Hot Line
|
|
Violation:
One fly was on the bulkhead near the handwash station. The area was not in operation.
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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 16 - Speakeasy Milkshake Bar
|
|
Violation:
One fly was on the bulkhead near the handwash station. The area was not in operation.
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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.:
41
|
|
Site:
Housekeeping-Deck 2 - 2B Men's Restroom
|
|
Violation:
There was no waste receptacle near the entrance of the bathroom door to dispose of a hand towel used to open the door when exiting. The closest waste receptacle was on the other side of the bathroom. This was corrected.
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|
Recommendation:
Equip passenger and crew public toilet facilities so persons exiting the toilet room are not required to touch the door handle with bare hands. Where toilet stalls include handwashing facilities, ensure the bare-hands-free contact begins in the toilet stall. Ensure that toilet facilities with multiple exits, such as spa dressing rooms, have bare-hands-free contact at each exit. Equip the toilet rooms so persons exiting the toilet room are not required to handle the door with bare hands.
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Item No.:
42
|
|
Site:
Children Area-Deck 6 - Adventure Ocean / AO Juniors
|
|
Violation:
Three rock wall climbing pegs were positioned on the left side of the octopus house. These pegs were pitted, grooved and difficult to clean.
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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
|
|
Site:
Recreational Water Facilities-Hideaway Pool
|
|
Violation:
The lifeguard on duty was unsure how many bathers were allowed in the pool when asked by the inspector. Supervisory staff were unsure what department is responsible for monitoring the bather count. They stated they will discuss and ensure the lifeguards and attendants working the area are trained to monitor the number of bathers.
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|
Recommendation:
Ensure bather loads are monitored to ensure proper water chemistry is maintained.
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 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 6 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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Item No.:
44
|
|
Site:
Other-Areas Identified During Construction Inspections and Not Corrected
|
|
Violation:
The following areas were identified during the November 2023 and/or January 2024 construction inspections, but were not corrected:
(1) Lemon Post Bar
The lemon-style lights positioned above both the serving counter and the preparation counter were designed with a difficult to clean texture. During the January 2024 construction inspection, the inspector discussed moving these lights towards the passenger area and away from the food preparation area to avoid possible cross-contamination.
(2) Izumi
The back bulkhead directly behind multiple food preparation and hot grill cooking areas were not built to galley standards in back of several working stations were not stainless steel and several areas of the bulkhead were damaged where the service carts are staged.
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|
Recommendation:
Ensure construction-related findings are addressed or a timeline to address deficiencies is communicated with VSP.
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