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Item No.:
08
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Site:
Potable Water-Cross Connection-Control Log
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Violation:
The differential pressure values for the water misting system's reduced pressure zone assemblies (RPZ) were not listed in the testable cross connection -control log. The inspector and staff noted that this type of RPZ has a different valve testing protocol. The test does not list a differential pressure value, but this value can be derived by calculating actual gate pressures and comparing them to the test value. The protocols state that the differential pressure must be no more than 2 pressure per square inch (psi) greater than the actual gate pressure. Staff and the inspector added a comment section explaining the differential pressure procedure and the testing kit's standardized psi value for reference.
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Recommendation:
Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
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Item No.:
08
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Site:
Potable Water-Incinerator Room
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Violation:
The handwashing sink's potable water lines were not striped, blue/green/blue, or blue for potable water.
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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-Engine Room - Dedicated Laundry Supply Line
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Violation:
The dedicated laundry line was striped, blue/grey/blue after the reduced pressure zone assembly (RPZ) assembly.
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Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Potable Water-Engine Room - Evaporator #1 and #2
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Violation:
Dedicated technical water lines not directed to the potable water system were striped, blue/gray/blue.
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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-Deck 5 and 6 - Far Point
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Violation:
The potable water far point sample lines located in the technical areas were not striped, blue/green/blue or blue indicating potable water.
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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.:
10
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Site:
Recreational Water Facilities-Deck 7 - Main Pool
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Violation:
The flotation devices were not located in a prominent location that was visible from the full perimeter of the pool. Additionally, the line attached to the flotation device could not be unraveled and prohibited proper use.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends.
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Item No.:
17
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Site:
Galley-Deck 1 Manfredi's Cooling Logs
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Violation:
Two entries for grilled eggplant and white navy beans on the 17 August 2024 cooling logs did not document final temperatures after cooling of 41F or below. The Chef who cooked and cooled the items was present and confirmed that he did measure temperatures below 41F. He explained that the original cooling log became extremely soiled, and the entries were transposed onto a new cooling log. He further explained that in that process there must have been a clerical transposition error. The log was signed off by a supervisor.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
20
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Site:
Galley-Deck 1 Cold Pantry
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Violation:
The internal pot of the previously cleaned rice cooker was heavily scored. Corrective action began immediately.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints;
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Item No.:
21
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Site:
Galley-Chef's Table
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Violation:
A seam was present at the bottom of the grease drain chute of the groved grill.
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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 7 Mamsen's
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Violation:
The wash temperature of the hood-type dishwash did not rise above 146F during two cycles as measured by the inspector. The data plate indicated 150F was the minimum temperature required for the wash cycle. Crew immediately began corrective action.
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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 1 Potwash
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Violation:
An excess amount of water and steam exited the machine and collected on the deckhead during the wash cycle of the front-loading potwash, Crew immediately began corrective action. No clean dishes were impacted during the inspection.
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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.:
24
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Site:
Galley-Deck 7 World Cafe Scullery
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Violation:
The final rinse plate surface temperature of the hood-type glasswash machine did not consistently measure 160F or above. The first thermocouple measurement registered a maximum of 158F. Both the inspector and crew placed maximum temperature registering thermolabel on the final rinse spray manifold arm and after two cycles did not register a minimum temperature of 180F. Crew immediately began corrective action.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Deck 1 Cold Pantry
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Violation:
The internal pot of the previously cleaned rice cooker was heavily scoured and flaking on the food-contact area. Corrective action began immediately.
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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:
Dining Room-Chef's Table Show Galley
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Violation:
A small white stand mixer was labeled 'display only' and crew confirmed the unit was not used; however, the machine was soiled with food debris in both food-contact and nonfood-contact areas. The machine was removed.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Dining Room-Chef's Table Show Galley
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Violation:
A small white stand mixer was labeled 'display only' and crew confirmed the unit was not used; however, the machine was soiled with food debris in both nonfood-contact areas and food-contact areas. The machine was removed.
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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-Scullery
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Violation:
At least 3 plates stored on the clean rack were soiled on the nonfood-contact surfaces. All plates were removed for re-cleaning and sanitizing.
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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:
Dining Room-Deck 1 Manfredi's Coffee Station
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Violation:
The countertop under the portable coffee bean grinder was soiled with coffee grounds. Crew reported the area was previously cleaned. Crew immediately began corrective action.
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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:
Bar-Pool Bar
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Violation:
The hand soap at the bar handwash station was visibly runny and thinner than soap at all other handwash stations used during the inspection. Crew retrieved the source bottle and agreed that the supplied soap was runnier than the source soap. Crew immediately began corrective action.
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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.:
33
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Site:
Galley-Deck 1 Potwash
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Violation:
An excess amount of water and steam exited the machine and collected on the deckhead during the wash cycle of the front-loading potwash, Crew immediately began corrective action. No clean dishes were impacted during the inspection.
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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.:
43
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Site:
Recreational Water Facilities-Deck 7 - Decorative Fountain
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Violation:
Staff and the inspector could not verify if the fountain's spray nozzles were removable for cleaning and disinfecting. Staff stated they would reach out to corporate for clarification. All other protocols for testing, cleaning, and disinfection were followed.
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Recommendation:
For decorative fountains and misting systems, ensure: (1) Maintain decorative fountains and misting systems free of Mycobacterium, Legionella, algae, and mold; (2) For systems installed after the adoption of the VSP 2011 Operations Manual provide an automated treatment system (halogenation, UV, or other effective disinfectant) to prevent the growth of Mycobacterium or Legionella in any decorative fountain, misting system or similar facility, ensure that nozzles are removable for cleaning and disinfection; (3) ensure that pipes and reservoirs can be drained when the fountain/system is not in use; and (4) Maintain portable units clean.
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