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Item No.:
*
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Site:
Recreational Water Facilities-Deck16 Main Pool
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Violation:
The forward left shower had a puddle of standing water that did not effectively drain. When the inspector turned on the shower water continued to pool and not drain.
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Recommendation:
Ensure drains are not clogged and sloped for proper drainage.
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Item No.:
02
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Site:
Medical-Acute Gastrointestinal (AGE) Case Identification
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|
Violation:
On May 16, 2024, a seven-year-old child presented to the medical center. Per the initial consultation, the child experienced two episodes of vomiting and abdominal pain. However, the final diagnosis was listed as vomiting and diarrhea, but the child was not added to the AGE log nor was the child isolated. It was unclear if this passenger met the AGE reportable case definition and needed isolation since no evaluation was documented.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38°C [100.4°F]).
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Item No.:
02
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Site:
Medical-Acute Gastrointestinal (AGE) Case Identification
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|
Violation:
The medical logs lacked evaluation notes for numerous known incidents of persons vomiting or experiencing diarrhea in the youth programs. It was unclear if these persons met the acute gastroenteritis (AGE) reportable case definition on the day of symptom onset and were required to be isolated since no evaluation was documented. The inspector reviewed the Youth Program Sickness log, Youth Program emails, and the medical encounter log in the electronic medical records for Voyage #JB20240622007. Additionally, a sample of records from the Youth Program Sickness log from May and April 2024 revealed children were not evaluated on the day of their symptom onset.
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Recommendation:
Investigate all public vomiting and public diarrhea incidents to determine the ill passenger for appropriate follow-up with medical. Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38°C [100.4°F]).
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Item No.:
08
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Site:
Galley-Deck 4 - Dishwash Soiled Side
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|
Violation:
An atmospheric vacuum breaker backflow prevention device was missing on the handwashing station's bucket fill tap which had a threaded faucet. A hose could be connected to this faucet.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the hose bib connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices.
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Item No.:
08
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Site:
Galley-Deck 5 - Potwash Clean Side
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|
Violation:
An atmospheric vacuum breaker backflow prevention device was missing on the handwashing station's bucket fill tap which had a threaded faucet. A hose could be connected to this faucet.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the hose bib connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices.
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Item No.:
08
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Site:
Potable Water-Engine Room Compartment 12
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|
Violation:
The air gap below the relief vent of the RPZ on the main pump prime line was not twice the diameter of the supply line.
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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-Engine Room
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Violation:
The potable water line was striped blue/gray/blue for distillate water after the chlorine injection point. The pipe was striped blue/green/blue before the inspector left the area.
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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).
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Item No.:
09
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Site:
Recreational Water Facilities-Deck 16 Aqua Play
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Violation:
Aqua Play was open and in-use with an average halogen residual of 5.5 ppm and ranged from 5.16 ppm to 9.64 ppm. The first samples from the mushroom tree were 8.50 ppm and 9.64 ppm. The second set of samples from the port side were 5.16 ppm and 6.70 ppm. The third set of samples from the mushroom tree were 5.90 ppm and 5.71 ppm. Staff immediately closed the area. When evaluated, data logger correctly recorded the halogen residual as 3.4ppm so no alarms were indicating an issue.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) children's pools, between1.0 and 5.0 mg/L (ppm). (2) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm. If facilities meet the definition of more than one type of RWF, apply the more protective halogen residual. If a facility is modified, apply the most protective halogen residual.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 5 Thalasso Spa Pool
|
|
Violation:
The depth markers were not visible from inside the pool nor from the long sides of the pool deck.
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|
Recommendation:
Prominently display the depth of each RWF that is deeper than 1 meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1 meter (3 feet) change in depth.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 16 Main Beach Whirlpool
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|
Violation:
The whirlpool safety sign was not posted at the entrance to the facility. The sign was measured six meters away on the bulkhead.
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Recommendation:
In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure. Those under 16 years of age are considered children for the purpose of whirlpool safety sign requirements.
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Item No.:
12
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|
Site:
Pantry-4 Family Harbor
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|
Violation:
The technician removed the outer ice machine cover and the evaporator panel cover without changing gloves or washing hands.
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|
Recommendation:
Ensure food employees wash their hands.
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Item No.:
13
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Site:
Galley-Deck 4 - Potwash
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|
Violation:
While demonstrating, the crew member responsible for working only the clean side handled soiled equipment on the dirty side and with the same gloves remove sanitized equipment from the final rinse compartment. The crew member did not remove, wash hands, and put on new gloves when working between soiled and clean equipment. Staff reported the crew member was supposed to only handle clean equipment.
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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.
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Item No.:
19
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|
Site:
Bar-Deck 8 Pig and Anchor
|
|
Violation:
Alcohol bottles were stored on the back bar display shelf which was soiled with dust and a sticky residue. The area was not in operation and had been previously cleaned.
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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.:
20
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|
Site:
Preparation Room-Deck 3
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|
Violation:
Six slotted fasteners were in the food splash zone of the vegetable slicer. Before the inspection team left the area, a crew member filled the fasteners with hard food-grade silicone.
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|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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|
Site:
Galley-Deck 5 - Pastry
|
|
Violation:
Some of the deck oven gaskets were in poor condition and difficult to clean.
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|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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|
Site:
Buffet-Deck 4 - Family Harbor
|
|
Violation:
Holes were around the soda dispensing nozzles on the underside of the dispenser.
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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|
Site:
Galley-Deck 5 - Dishwash
|
|
Violation:
Numerous soiled white lexan bins were stored throughout the dishwashing area and overwhelmed dishwashing operations. Specifically, (1) six full stacks of soiled bins and lids were stored on the plastic, glass, aluminum separation counter, impeding proper waste removal; (2) at least nine full stacks of soiled bins were stored across from the soiled drop-off counter and on deck stands next to the multiple-station handwashing sink, impeding access to the spray hose; (3) eight stacks of soiled bins and lids were stored on the soiled drop-off counter, covering the waste trough and impeding the spray hose and waste removal; and (4) a stack of soiled bins and lids were next to the dishwash machine stored on a rack stand. Most bins were from the previous night demonstrating a break-down in managing warewash operations. When the inspection team arrived, only six bins were on the clean storage side of the dishwash machine, and none were coming through the machine while the inspection team was in the 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.:
22
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|
Site:
Galley-Deck 5 - Dishwash
|
|
Violation:
The second from the left auxiliary rinse upper spray nozzle only sprayed water to the right. The crew member removed the spray arm and cleaned it out. This corrected the issue.
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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). 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.:
24
|
|
Site:
Galley-Deck 5 - Potwash
|
|
Violation:
The temperature of the in-use four compartment sink first hot water sanitizing solution was lower than the required 171°F. The solution measured 167°F and 168°F by the inspector and crew. The gauge also read 168°F. The second hot water sanitizing solution measured 184°F and the gauge also read 184°F.
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|
Recommendation:
In a manual operation, if immersion in hot water is used for sanitizing, ensure: (1) the temperature of the water is maintained at 77°C (171°F) or above and (2) the food-contact surface is immersed for at least 30 seconds.
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Item No.:
26
|
|
Site:
Buffet-Deck 4 - Team Dining Room - Beverage Station
|
|
Violation:
Old juice residue was on the underside of the juice machine's dispensing nozzles.
|
|
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.:
27
|
|
Site:
Dining Room-Deck 6 Emerils Bistro
|
|
Violation:
The tops of the service counter sneeze guards were heavily soiled with dust.
|
|
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
|
|
Site:
Galley-Deck 4 - Dishwash Soiled Side
|
|
Violation:
Food debris was on a green storage rack full of previously cleaned and sanitized plates.
|
|
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
|
|
Site:
Buffet-Deck 8 Pig and Anchor
|
|
Violation:
At the service line, a previously cleaned and sanitized the toaster was soiled with food debris on the sides and underneath. In addition, the clear plastic holders affixed to the countertop was also soiled inside with food debris. The area 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.:
27
|
|
Site:
Bar-Deck 8 Pig and Anchor
|
|
Violation:
The back bar display shelf was soiled with dust and a sticky residue. The area was not in operation and had been previously cleaned.
|
|
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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|
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Item No.:
28
|
|
Site:
Galley-Deck 4 - Dishwash Clean Storage
|
|
Violation:
Food debris was on a green storage rack full of previously cleaned and sanitized plates.
|
|
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.:
29
|
|
Site:
Galley-Deck 4 - Dishwash Soiled Side
|
|
Violation:
A spray hose was hanging off the side of the handwashing station.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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|
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Item No.:
29
|
|
Site:
Buffet-Deck 4 - Team Dining Room - Taco Station
|
|
Violation:
The handwashing station was blocked by the large waste receptacle.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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|
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Item No.:
30
|
|
Site:
Galley-Deck16 Blue Iguana
|
|
Violation:
The handwashing station had no soap when the inspector went to wash their hands. The soap was replaced immediately.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
30
|
|
Site:
Bar-Deck16 Tides
|
|
Violation:
The daiquiri blender drain hose was inserted in the handwashing sink and not a utility or dump sink.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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|
|
Item No.:
30
|
|
Site:
Bar-Deck 8 Pig and Anchor
|
|
Violation:
Approximately 30 paper towels were stored wet in the paper towel dispenser at the crew handwashing station.
|
|
Recommendation:
Keep handwashing facilities clean.
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|
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Item No.:
33
|
|
Site:
Bar-Deck 8 Pig & Anchor
|
|
Violation:
The deckhead panels had gaps on the crew side bar area. This was resolved before the end of the inspection.
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes. 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
|
|
Site:
Bar-Deck 8 Pig & Anchor
|
|
Violation:
Nonremovable carpet was near the entrance of the galley and was soiled with food residue.
|
|
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 mats are designed to be removable and easily cleanable.
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|
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Item No.:
33
|
|
Site:
Buffet-Deck 16 Lido Marketplace
|
|
Violation:
Multiple areas near the galley entrances and back service lines had nonremovable carpet mats. These carpet mats were also soiled with food debris. Crew stated they will remove all mats.
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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 mats are designed to be removable and easily cleanable.
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Item No.:
33
|
|
Site:
Preparation Room-Cold Room Ready Vegetables (Room 31)
|
|
Violation:
Water was inside the deckhead light covers on both sides of the evaporator fans.
|
|
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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|
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Item No.:
33
|
|
Site:
Preparation Room-
|
|
Violation:
The bulkhead behind and to the right of the biodigester was soiled with old food residue.
|
|
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
|
|
Site:
Preparation Room-Deck 2 - Freezer Meat (Room 18)
|
|
Violation:
Condensate was on the deckhead behind the evaporator fans and on the deckhead panel seams.
|
|
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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|
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Item No.:
33
|
|
Site:
Preparation Room-Deck 2 - Freezer Fish (Room 13)
|
|
Violation:
Condensate was on the deckhead behind the evaporator fans.
|
|
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
|
|
Site:
Preparation Room-Deck 2 - Poultry Freezer (Room 20)
|
|
Violation:
Condensate was on the deckhead behind the evaporator fans, on deckhead panel seams, and water was inside the deckhead light covers.
|
|
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:
Buffet-Deck 4 - Team Dining Room - Taco Station
|
|
Violation:
A large gap was on the deckhead at the fire sprinkler near the flat grill.
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 4 - Team Dining Room - Taco Station
|
|
Violation:
A green sticker was peeling from the fire shutter door frame, making the bulkhead difficult to clean.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 - Room 37
|
|
Violation:
Ice was inside the deckhead light covers on the left and right of the evaporator fans.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Bar-Deck 8 Pig & Anchor
|
|
Violation:
The light intensity did not reach a minimum of 220 lux at the crew service ice well during cleaning mode operations.
|
|
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
|
|
Site:
Bar-Deck16 Tides
|
|
Violation:
The top bottle display shelf near the front entrance did not reach a minimum light intensity of 220lux. Crew stated they would insert a new LED strip to illuminate the shelving.
|
|
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.:
39
|
|
Site:
Bar-Deck6 Golden Mermaid
|
|
Violation:
A fly landed on an open bottle of olive oil stored on the crew cold basin side. The bottle was immediately removed. The area was in operation and a VSP attendant was called immediately.
|
|
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:
Galley-Deck 5
|
|
Violation:
A house fly was in the paper/plastic and food lifts area.
|
|
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.:
44
|
|
Site:
*General Comment-
|
|
Violation:
The following areas were identified during the November 2023 and/or February 2024 construction inspections, but were not corrected. Crew did provide order requests and emails to the shipyard, but has not received any follow up responses:
1) Deck 6 Dr. Ink
Ensure lighting above all bar working surfaces can be raised to 220 lux during cleaning operations, as measured at 760 millimeters (30 inches) above the deck.
2) Deck 8 Teppanyaki
Replace wallpaper around the decorative square pipes attached to the bulkhead behind the grill with hard, durable, noncorroding, nonabsorbent and easily cleanable materials.
3) Deck 18 Fresh Creations
Install edge guards for the glass sneeze guards.
4) Deck 1 - Central Chinaware, Dry Store (Room 1), and Dry Store (Room 8)
Open gaps were on all corners of the deckhead panels where the folded steel sides were not tight. The inspector was shown an email communication with the corporate office and no time for correction was indicated.
|
|
Recommendation:
Ensure construction-related findings are addressed or a timeline to address deficiencies is communicated with VSP.
|
|
|
Item No.:
44
|
|
Site:
Medical-Acute Gastrointestinal (AGE) Case Identification
|
|
Violation:
The medical logs lacked evaluation notes for numerous known incidents of persons vomiting or experiencing diarrhea in the youth programs which demonstrated a lack of communication between the departments. Medical staff did not have documentation showing children from the Youth Programs Sickness log were evaluated on the day of symptom onset.
|
|
Recommendation:
Investigate all public vomiting and public diarrhea incidents to determine the ill passenger for appropriate follow-up with medical.
|
|