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Item No.:
08
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Site:
Potable Water-Incinerator Room
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Violation:
The backflow prevention device for the continuously pressurized spray-end hose used for deck washing was a non-continuous pressure device. A continuous pressure device is needed. This was corrected during the inspection.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Incinerator Room
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Violation:
The potable water line in the incinerator room was not striped blue/green/blue consistently making it difficult to follow the potable water line throughout this area. This was corrected during the inspection.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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.:
08
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Site:
Potable Water-Evaporator #2 - Starboard Side
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Violation:
The air gap from the Reduced Pressure Zone (RPZ) assembly vent to water catch pan located below the assembly vent was insufficient. The inside diameter of the RPZ vent was 1-inch in diameter and the air gap was 1-inch as well.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Potable Water-Production Line
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Violation:
The potable water production line after the mineralizer and prior to the halogen injection point was striped blue/green/blue for potable water. This was changed during the inspection.
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Recommendation:
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.:
08
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Site:
Potable Water-Cloud 9 Spa - Laconium Room
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Violation:
The starboard side passenger rinsing hose for the dry heat area did not have a backflow prevention device attached. This hose was resting on the deck during the inspection. This area was not in service at the time of the inspection.
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Recommendation:
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: beauty and barber shop spray-rinse hoses;
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Item No.:
08
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Site:
Recreational Water Facilities-Deck 8 - Pool Machinery Rooms - Aft and Central
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|
Violation:
In both pool machinery rooms, blue/green/blue striping was placed on the recirculation system piping. This was changed during the inspection.
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|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Ensure no other lines have the above color designations.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 9 - Central Pool
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|
Violation:
The two main anti-entrapment drain covers for this pool were field fabricated and did not have proper ANSI certification.
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Recommendation:
Ensure the testing of manufactured drain covers is by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover: (1) certification standard and year; (2) type of drain use (single or multiple); (3) maximum flow rate (in gallons or liters per minute); (4) type of fitting (suction outlet); (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both); (7) manufacturer?s name or trademark; and (8) model designation. Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter. Ensure antientrapment protection equipment (covers, suction fittings, safety vacuum release system, etc.) complies with ASME A112.19.8-2007?or any successor standards?whether the equipment is manufactured or field fabricated.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 9 - Aft Pool
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|
Violation:
The rectangular anti-entrapment drain cover system did not have ASME certification. Staff stated this drain system was to be changed during the next dry dock.
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Recommendation:
Ensure the testing of manufactured drain covers is by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover: (1) certification standard and year; (2) type of drain use (single or multiple); (3) maximum flow rate (in gallons or liters per minute); (4) type of fitting (suction outlet); (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both); (7) manufacturer?s name or trademark; and (8) model designation. Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter. Ensure antientrapment protection equipment (covers, suction fittings, safety vacuum release system, etc.) complies with ASME A112.19.8-2007?or any successor standards?whether the equipment is manufactured or field fabricated.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 9 - Aft Pool
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|
Violation:
The pool tub floor had two areas where the floor was separating from the foundation creating entrapment and safety hazards. Additionally, pieces of the deterioorating pool floor were scattered around the inside pool tub area.
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|
Recommendation:
Keep RWFs clean of debris, organic materials, and slime/biofilm in accessible areas in the water and on surfaces.
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Item No.:
13
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|
Site:
Galley-Deck 9 - Pot Wash - Clean Staging
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|
Violation:
Stacks of previously cleaned and sanitized metal pans and serving trays were found soiled with pieces of food and or greasy food residue. Approximately 15 different pans and trays throughout three different tubular storage racks were found in this condition. Staff immediately began removing all the staged pans and trays to be re-washed. Additionally, A stack of approximately15 metal serving trays were stacked while still wet and food soil was found in several locations on the underside of the metal tubular storage racks above cleaned pans.
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|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
17
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|
Site:
Buffet-Deck A - Mess Beverage Stations
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|
Violation:
The posted time control plans for the cream at the espresso machines did not match the operation. The posted time control plans indicated a color- coding system to follow for every four hours of operation, however, the cream was maintained inside the machine's refrigerator and was being labeled with a four-hour label. Staff stated the color-coding system was used when they were using individual creamer carafes. Additionally, the refrigerator units where the cream was held were not physically labeled as a time control unit. This was corrected.
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|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
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|
Site:
Buffet-Deck A - Team Dining #1
|
|
Violation:
Ice cream cones out for crew self-service were kept inside a container with a lid; however, the lid was not self-closing. This was corrected.
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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.:
19
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|
Site:
Buffet-Deck 9 - Lido Port Salad Bar
|
|
Violation:
A bowl of apples out for self-service was not positioned under the sneeze guard. 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.:
21
|
|
Site:
Galley-Deck 9 - Port Dishwash Entrance
|
|
Violation:
The worker side of the buffet counter used to stage soiled items going into the dishwash had several open penetrations making the surface 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. 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
|
|
Site:
Buffet-Deck 9 - Pizza Station
|
|
Violation:
Several deep grooves were in the left side of the pizza preparation counter.
|
|
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. 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
|
|
Site:
Food Service General-Tilting Kettle Wheels
|
|
Violation:
Many of the wheeled tilting kettle/skillet handles had open seams along the perimeter of the fastened metal back plate. Silicone was installed in this area, however, many of the metal plates pulled away from the black plastic wheel housing.
|
|
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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|
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Item No.:
21
|
|
Site:
Buffet-Deck 9 - Lido Counters
|
|
Violation:
Sealant and grout between countertop seams and countertop junctures with hot plates, cold wells, and equipment legs throughout many buffet stations were in poor repair or missing.
|
|
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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|
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Item No.:
21
|
|
Site:
Buffet-Deck 9 - Lido Island Technical Compartments
|
|
Violation:
Open circular penetrations and rectangular openings to void areas were inside technical spaces in multiple island stations.
|
|
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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|
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Item No.:
21
|
|
Site:
Galley-Deck 1 - Soup Sauce Station
|
|
Violation:
Water was pooled on the counter below the buffalo chopper and in contact with the electrical cable for the chopper that was draped on the countertop.
|
|
Recommendation:
|
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Item No.:
22
|
|
Site:
Galley-Deck 9 - Burger Galley
|
|
Violation:
The hood-type dishwash machine was out-of-service since 5 May 2024. Dishware was being diverted to the Lido dishwash.
|
|
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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|
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Item No.:
26
|
|
Site:
Buffet-Deck 9 - Swirls
|
|
Violation:
Dried ice cream residue was on the underside of the left ice cream machine's dispensing nozzle.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
26
|
|
Site:
Buffet-Deck 9 - Starboard Forward Beverage Station
|
|
Violation:
Black residue was on the inside of the ice/water machine's gray ice chute.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Galley-Deck 10 - Fahrenheit 555
|
|
Violation:
Food residue was on the food contact surface of a previously cleaned and sanitized metal pan ready for service near the food service line.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Galley-Deck 9 - Crushed Ice Machine
|
|
Violation:
Black debris was on the outside of the black ice chute located inside and top of the ice bin. The debris was removed with an alcohol swab.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Galley-Deck 9 - Deli
|
|
Violation:
Old food residue was on the back of the deli slicer blade. The blade was previously cleaned and sanitized.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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|
|
Item No.:
26
|
|
Site:
Galley-Deck 9 - Pot Wash - Clean Staging
|
|
Violation:
Stacks of previously cleaned and sanitized metal pans and serving trays were found soiled with pieces of food and or greasy food residue. Approximately 15 different pans and trays throughout three different tubular storage racks were found in this condition. Staff immediately began removing all the staged pans and trays to be re-washed. Additionally, A stack of approximately 15 metal serving trays were stacked while still wet and food soil was found in several locations on the underside of the metal tubular storage racks above cleaned pans.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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|
|
Item No.:
26
|
|
Site:
Buffet-Deck 9 - Lido Starboard Comfort Station
|
|
Violation:
A previously cleaned and sanitized yellow bowl out for passenger self-service had dried food debris on the food contact section of the bowl.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 9 - Burger Galley
|
|
Violation:
Brown residue was on the outside of the crushed ice machine's ice chute located at the top of the ice bin.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 1 - Soup Sauce Station
|
|
Violation:
Water was pooled on the counter below the buffalo chopper and in contact with the electrical cable for the chopper that was draped on the countertop.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 9 - Pot Wash - Clean Staging
|
|
Violation:
A stack of approximately15 metal serving trays were stacked while still wet. Additionally, food soil was found in several locations on the underside of the metal tubular storage racks above cleaned pans.
|
|
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; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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|
Item No.:
30
|
|
Site:
Buffet-Deck 9 - Pizza Station
|
|
Violation:
The handwashing sign advising staff to wash hands often had fallen off the bulkhead.
|
|
Recommendation:
Post a sign over handwashing sinks stating "wash hands often," "wash hands frequently," or similar wording in a language that the food employees understand. Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
31
|
|
Site:
Galley-Deck 9 - Starboard Dishwash
|
|
Violation:
A bucket of chemical disinfectant was on the deck near the soiled staging area. The bucket was immediately relocated outside the food area.
|
|
Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
31
|
|
Site:
Galley-Deck 9 - Port Dishwash
|
|
Violation:
A bucket of chemical disinfectant was stored on the deck inside the entrance to this food area.
|
|
Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 9 - Hot Galley
|
|
Violation:
Water dripped from underneath the combination oven and pooled on the deck below.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 9 - Hot Section
|
|
Violation:
Deck grout in this area, especially along deck gutter ways, was in poor repair or was missing.
|
|
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 surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 2 - Sushi Express
|
|
Violation:
The deckhead above the sushi preparation counters was constructed of a faux wood decorative material with multiple penetrations to open plenum void spaces. The deckhead was also soiled with food splash residue in several areas above the sushi preparation area.
|
|
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 corrosion resistant. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. 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
|
|
Site:
Buffet-Deck 9 - Pizza Station
|
|
Violation:
Food residue was inside the left deck track of the fire shutter for the pizza oven.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 9 - Door and Corridor Thresholds
|
|
Violation:
Metal bulkhead profiling around door and corridor thresholds throughout the galley and worker sides of buffet stations were badly damaged and in poor repair. Additionally, integral deck coving in these same areas were in poor condition.
|
|
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 surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 9 - Lido Islands
|
|
Violation:
Decorative cables and lights were fastned to the deckhead above several food islands where food and beverage dispensing machines were stored and used for service. The cables and lights were not easily cleanable.
|
|
Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
|
|
|
Item No.:
34
|
|
Site:
Medical-Ward #3
|
|
Violation:
A heavy amount of corrosion was on the shower hose coupling just below the hose coupling to backflow prevention device juncture. When the inspector turned on the shower, this area began to drip water. The backflow prevention device was in working order. This was fixed immediately.
|
|
Recommendation:
Ensure a plumbing system is maintained in good repair.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 9 - Lido Starboard Comfort Station
|
|
Violation:
One fly was flying above the yogurt station.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Bar-Deck 3 - Port Bar Pantry
|
|
Violation:
Three tiny flies were observed in this area. The outlet was not in operation.
|
|
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.
|
|
|
Item No.:
43
|
|
Site:
Potable Water-Cloud 9 Spa - Experience Shower
|
|
Violation:
The deckhead and bulkhead-mounted shower heads for both forward and aft showers were not able to be removed consistently for disinfection purposes. During the inspection, staff was able to remove one shower head nozzle that was located in the deckhead above. Ship stated these were not part of the routine shower head disinfection process.
|
|
Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value. Ensure shower head cleaning and disinfection is recorded in a log and maintained on the vessel.
|
|
|
Item No.:
44
|
|
Site:
Potable Water-Cloud 9 Spa - Experience Shower
|
|
Violation:
The deckhead and bulkhead-mounted shower heads for both forward and aft showers were not able to be removed consistently for disinfection purposes. During the inspection, staff was able to remove one shower head nozzle that was located in the deckhead above. Ship stated these were not part of the routine shower head disinfection process.
|
|
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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