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Item No.:
08
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Site:
Potable Water-Tank Coating Curing Time
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Violation:
The manufacturer's instruction for the potable water tank coating cure time was not followed before washing and sanitizing for multiple projects in 2024. The manufacturer's required curing time was 12 days at 20°C and 7 days at 30°C.
For example: (1) Potable water tank 5 P (PW3) cured for only 10 days from 31 May to 11 June at 20°C; (2) Potable water tank 6 STBD cured in February for only 6 days at 20°C' (3) Potable water tank 7 STB (PW14) cured for only 5 days from 1-7 March at an undocumented temperature; and (4) Potable water tank 6 Center cured for only 5 days from 17-22 February at 25°C.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
20
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Site:
Galley-Deck 6 Wine Cellar
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Violation:
The soda dispensing handle had slotted screws in the food-contact splash zone.
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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 8 O'Sheehan's Neighborhood Bar and Grill
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Violation:
The sealant around the hot plates was rough and recessed around the corners which created a difficult to clean surface.
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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.:
22
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Site:
Galley-Deck 5 Warewash
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Violation:
The rack-type dishwash machine, on the right side upon entering the area, was out of order since 17 April 2024. The circuit board that arrived was the wrong item. Crew are using another rack-type dishwash machine in the same area.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
27
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Site:
Galley-Deck 6 Versailles Beverage Pantry
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Violation:
The counter-mounted holders for the toaster were soiled with food debris inside the void space.
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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 12 Garden Cafe
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Violation:
Water dripped from the utility sink faucet and pooled on the preparation countertop.
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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:
Bar-Deck 7 Ginza Sake
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Violation:
The accordion-style soda dispensing hose was soiled with more than a day's accumulation of residue.
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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 5 Warewash
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Violation:
Condensate dripped onto the top of the rack-type dishwash machine from the deckhead above.
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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:
Galley-Deck 13 Cagney's Steakhouse Warewash
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Violation:
Three food display stands were stored wet, adjacent to each other, which did not allow them to air dry.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying and covered or inverted.
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Item No.:
32
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Site:
Galley-Deck 13 Cagney's Steakhouse
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Violation:
A waste-handling container, filled with food waste, was uncovered when the area was not in operation. The area closed 30 minutes prior to the inspection.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Food Service General-
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Violation:
The deck tiles were cracked and in disrepair with grout missing in multiple locations including Deck 12 Topsiders Bar and Grill, Deck 12 Garden Cafe galley near the soup kettle, Deck 7 Teppanyaki coving tiles, Deck 7 Teppanyaki galley, Deck 6 Le Bistro galley, Deck 5 main galley, and Deck 4 crew galley.
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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:
Bar-Deck 7 Atrium Cafe
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Violation:
The deckhead was cracked above the coffee machine alcove which created a rough and difficult to clean surface.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Buffet-Deck 7 Ginza Side Stand
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Violation:
The bulkhead laminate was peeling on the top right corner between the sushi and sake areas.
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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
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Site:
Galley-Deck 5 Warewash
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Violation:
Condensate collected on the deckhead above and dripped onto the rack type dishwash machine. The exhaust ventilation was on at the time of the observation but according to staff, it was turned off for an unknown duration, during the ship's mandatory safety inspection earlier in the day.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
34
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Site:
Galley-Deck 12 Garden Cafe
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Violation:
The utility sink faucet was in disrepair and water pooled below on the preparation countertop.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
39
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Site:
Bar-Deck 14 Sky High
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Violation:
A spider was on the back bar bulkhead above the alcohol bottles.
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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
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Site:
Other-Engine Changing Room
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Violation:
The crew public toilet room did not have paper towels or a method to dry hands. This room also did not have a hands-free exit.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands. 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.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
Staff stated they use hypochlorous acid (HOCL) as a disinfectant during acute gastroenteritis (AGE) outbreaks; however, the Outbreak Prevention and Response Plan (OPRP) did not list HOCL as a disinfectant.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (1) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses).
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Item No.:
44
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Site:
Potable Water-Tank Coating Curing Time
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Violation:
During multiple projects in 2024, the person in charge of potable water tank maintenance did not follow the manufacturer's instruction for the tank coating curing time prior to washing and sanitizing the tanks. The manufacturer's required curing time was 12 days at 20°C and 7 days at 30°C. Recorded cure times were less than the required time and tank temperature.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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