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Item No.:
08
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Site:
Potable Water-Bunkering Charts-Pretest
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Violation:
None of the bunkering logs during 2024 included a free halogen residual and pH test on the shore-side water supply before starting the potable water bunkering process. The results of the pretest were not recorded or available for review during the inspection.
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Recommendation:
Conduct a free halogen residual and pH test on the shore-side water supply before starting the potable water bunkering process to establish the correct halogen dosage. Record the results of the pretest and ensure they are available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Logs
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Violation:
Tank maintenance logs dated from 2022 to 2023 did not have documentation that included the free halogen residual of <5 MG/L (ppm) before placing the tanks back into service. When the inspector asked the person in charge about the requirement the crew member was unaware of this procedure.
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
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Item No.:
19
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Site:
Provisions-Deck 3 - Poultry Freezer
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Violation:
Ice was dripping from outside the deckhead light cover to the left of the evaporator, forming a large pile of ice inside a cardboard box which was placed on top of boxed poultry. Some ice was also on the outside of a few boxes wrapped in plastic. No food was impacted.
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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 3 - Officer Mess
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Violation:
Baked zucchini and baked fish on the buffet line did not have a serving utensil.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-Deck 9 - Panorama Lounge
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Violation:
The bar shelves with unopened bottles of liquor were soiled with more than a day's accumulation of dust.
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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
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Site:
Galley-Deck 4 - Deep Fat Fryer
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Violation:
The yellow 'warning' sticker on the front of the deep fat fryer was peeling on the corners which made it 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:
Galley-Deck 4 - Potwash
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Violation:
The three-compartment sink sanitizing water temperature gauge was difficult to read. The glass was in poor condition.
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Recommendation:
Ensure water temperature-measuring devices are designed to be easily readable.
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Item No.:
22
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Site:
Galley-Deck 3 Flight-Type Dishwash
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Violation:
During active loading of dishware, all four upper final sanitizing rinse spray nozzles produced an insufficient single stream of water. Crew immediately stopped operations to fix the manifold.
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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.:
22
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Site:
Galley-Deck 4 - Flight-Type Dishwash
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Violation:
During active loading of dishware, all four upper final sanitizing rinse spray nozzles produced an insufficient single stream of water. Crew immediately stopped operations to fix the manifold.
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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.:
22
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Site:
Galley-Deck 4 - Dishwash
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Violation:
Food debris was inside the drain on the clean landing of the rack-type dishwash machine.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 7 La Terrazza
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Violation:
The three-compartment sink chemical sanitizing water temperature gauge read 75°F. However, the water measured 82.0°F by the inspector and 81.2°F by the crew member. Crew agreed that the gauge needed replacement.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5°C (within 3°F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3°F in the intended range of use.
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Item No.:
26
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Site:
Pantry-Deck 5 - Dolce Vita
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Violation:
Previously cleaned and sanitized glasses were soiled on the food contact side with more than a day's accumulation of dust.
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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
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Site:
Galley-Deck 4
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Violation:
One previously cleaned and sanitized knife stored in the knife locker had food debris on the blade.
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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
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Site:
Buffet-Deck 7 - La Terrazza - Coffee Station
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Violation:
One previously cleaned and sanitized mug out for passenger use was soiled with food debris on the inside.
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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
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Site:
Bar-Deck 5 - Dolce Vita
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Violation:
Previously cleaned and sanitized glasses and unopened bottles of liquor were soiled with more than a day's accumulation of dust on the display shelving.
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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 - Silver Note
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Violation:
The back bar rolling fire shutter was soiled with dust and gray shavings.
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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:
Buffet-Deck 9 - Panorama Lounge
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Violation:
The back bar shelves with unopened bottles of liquor were soiled with more than a day's accumulation of dust.
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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.:
30
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Site:
Galley-Deck 4 - Deli Slicer
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Violation:
The handwashing station?s paper waste receptacle lid would not open when the step plate was engaged. As a result, users had to touch the handle to open the receptacle.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle. Maintain in good repair.
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Item No.:
33
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Site:
Provisions-Deck 3 - Poultry Freezer
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Violation:
Frozen water was inside the deckhead light cover to the left of the evaporator. Ice was also dripping from outside the light cover, forming a large pile of ice inside a cardboard box which placed on top of boxed poultry. Some ice was also on the outside of a few boxes wrapped in plastic. No food was impacted.
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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.:
33
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Site:
Provisions-Deck 4 - Fresh Fruit
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Violation:
The door gasket to enter the cold room was loose near the handle.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
36
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Site:
Galley-Deck 4 - Dishwash
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Violation:
The light intensity measured less than 220 lux at the two-sink handwashing station outside the dishwash area.
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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.:
36
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Site:
Buffet-Deck 8 - Arts Cafe
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Violation:
The light intensity measured less than 220 lux at the crew handwashing station.
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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.:
38
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Site:
Pantry-Deck 5 - Dolce Vita
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Violation:
Two red wash/sanitize buckets were stacked wet-nested inside the cleaning locker.
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Recommendation:
Ensure wash, rinse, and sanitize buckets or other containers stored not wet-nested and inverted with maintenance tools are inverted and nested.
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Item No.:
41
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Site:
Housekeeping-
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Violation:
The ship was not monitoring pH values of the electrolyzed water used for the disinfection of the AGE cabins. The hypochlorous acid (HOCL) is not used for normal operations only during outbreak response. The HOCL documentation was included in the outbreak prevention response plan, however, it only included the concentration levels for outbreak response and not the pH. Staff was unaware of pH requirements and not monitoring levels but could successfully demonstrate the HOCL solution.
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Recommendation:
Familiarize the Housekeeping Team on the public health reasons for monitoring the pH of the HOCL solution and the correlation between free available chlorine and pH. Acquire a pH meter to monitor the pH of the solution. HOCL is an effective and approved disinfectant at proper parameters. The existence of hypochlorous acid is pH dependent and is dominant in solution below pH 7. At pH 8, one is typically dealing with hypochlorite which is less effective than hypochlorous acid.
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Item No.:
44
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Site:
Housekeeping-
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Violation:
The ship was not monitoring pH values of the electrolyzed water used for the disinfection of the AGE cabins. The hypochlorous acid (HOCL) is not used for normal operations only during outbreak response. The HOCL documentation was included in the outbreak prevention response plan, however, it only included the concentration levels for outbreak response and not the pH. Staff was unaware of pH requirements and not monitoring levels but could successfully demonstrate the HOCL solution.
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Recommendation:
Ensure the supervisor or person in charge of housekeeping operations on the vessel demonstrates to the VSP?during inspections and on request ? knowledge of housekeeping operations, is able to demonstrate this knowledge by compliance with section 9 of the 2018 VSP Operations Manual of these guidelines or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with section 9 of the 2018 VSP Operations Manual as it relates to their assigned duties.
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Item No.:
44
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Site:
Potable Water-Bunkering and Potable Water
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Violation:
There were multiple instances where crew were unable to demonstrate to the inspector knowledge that complies with certain sections of the operations manual. The following included:
1) Potable Water: None of the bunkering logs during 2024 included a free halogen residual and pH test on the shore-side water supply before starting the potable water bunkering process. The results of the pretest were not recorded or available for review during the inspection. When the inspector asked the person in charge about the requirement the crew member was unaware of this procedure.
2) Potable Water: Tank maintenance logs dated from 2022 to 2023 did not have documentation that included the free halogen residual of >5 MG/L (ppm) before placing the tanks back into service. The crew member in charge of overseeing these procedures was unaware of this requirement.
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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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