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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The total number of passengers and crew on the AGE log did not match the 24-hour AGE report submitted for the voyage from 10 to 17 August 2024. Staff stated the AGE log included the actual count of passengers and crew members on the day the cruise ended, while the 24-hour AGE report identified the case numbers on the day of embarkation.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Reportable total number of passengers ill; (7) Total number of crew; (8) Reportable total number of crew ill. Total number of passengers and total number of crew must be the totals at the beginning of the voyage (i.e., totals on ?date from?). Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Patient ID; (2) Date of the first medical visit or report to staff of illness; (3) time of the first medical visit or report to staff of illness; (4) person's last name; (5) person's first name; (6) person's age; (7) person's sex; (8) designation as passenger or crew member; (9) cabin number; (10) crew member position or job on the vessel, if applicable; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24 hour period; (b) bloody stools (yes/no); (c) number of episodes of vomiting in a 24 hour period; (d) fever (yes/no); (e) abdominal cramps (yes/no); (f) headaches (yes/no); (g) myalgia (yes/no); (14) date of last symptom; (15) time of last symptom; (16) entry (yes/no) for whether a specimen was requested; (17) entry (yes/no) for whether a specimen was received; (18) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) entry (yes/no) for whether this was a reportable case; (20) presence of underlying medical conditions that may affect interpretation of AGE. If none, write ?none,? ?not applicable,? ?N/A,? or similar wording. Comments may also be added to the log in this column after the information about underlying illness. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
07
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Site:
Potable Water-Distribution System Disinfection Records
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Violation:
Approximately 15 disinfection records for new sections of piping and backflow prevention devices installed on the potable water system identified the 50 mg/L (PPM) chlorine residual was not maintained for the full four hours. These records, dating from October 2023 to September 2024, listed a starting chlorine residual value of 50 mg/L (PPM), and the final recorded value at the end of the four hours was listed at values between 49-47 mg/L (PPM). Senior staff were unsure how these values were obtained since they do not have a test kit that can measure this exact. They indicated some confusion on the part of the crew member recording the values to explain for the discrepancy. It was pointed out that senior staff reviewed these records.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
08
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Site:
Potable Water-Disinfection Records
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Violation:
The free halogen test results were not documented following disinfection procedures for six plumbing fixtures from October 2023 to April 2024.
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Recommendation:
Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
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Item No.:
08
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Site:
Potable Water-Engine Room - STBD FR.288
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Violation:
The testable reduced pressure zone (RPZ) assembly for the emergency hot water for laundry has not been tested since 2019. Staff reported this line is no longer in use and the valve before the device remains in the off position. The inspector discussed that even though the line is not used, the connection to the non-potable system remains, and as such, the device still needs to be tested. Alternatively, the RPZ can be removed and the line blinded.
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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. Retain the visual inspection and/or test results for backflow prevention devices and air gaps for at least 12 months and ensure they are available for review during inspections.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Late Reporting
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Violation:
On 29 August 2024, a food employee experienced AGE symptoms beginning at 17:00 and did not report to medical until 30 August at 09:00. This employee worked while symptomatic.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment. Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food related areas or operations, including working with exposed food, warewashing, equipment, utensils, table linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours.
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Item No.:
15
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Site:
Galley-Deck 6 - International Cafe
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Violation:
One orange stored inside a plastic container was significantly covered in white canker. Additionally, white canker accumulated on two adjacent oranges. Staff initiated corrective action.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
16
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Site:
Bar-Deck 6 - International Cafe Coffee Station
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Violation:
One metal pitcher of milk and one metal pitcher of cream were stored on a time control counter without identification of the appropriate discard time. These pitchers were observed during an overlap between two time-control periods: one ending at 11:00, and the other beginning at 10:30. Staff initiated corrective action.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not to be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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Item No.:
16
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Site:
Galley-Deck 5 - Sabatini's
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Violation:
The cooling log provided for 3 September 2024 identified salmon rolls were prepared and cooled; however, staff were unable to document the rice used to prepare these rolls met the necessary cooling parameters. There was no record of cooling the rice used in these rolls. Staff stated after the rice is cooked, vinegar is added to the rice to lower the temperature.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
18
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Site:
Galley-Deck 16 - Trident Walk-In Refrigeration Unit
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Violation:
A covered pan of raw chicken was stored over a covered pan of cooked barbecue pulled pork.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Galley-Deck 6 - Center Hot Line
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Violation:
The hand-contact portion of the serving utensil for hash browns was stored in direct contact with the food item inside the hot holding unit. Staff initiated corrective action.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
21
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Site:
Galley-Deck 15 - Soup Station
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Violation:
The silicone along the bottom siding of the middle soup kettle was peeling.
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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. 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.:
21
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Site:
Pantry-15 - Room 15205 - Ice Machine
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Violation:
A cap was missing on the external front top cover of the left ice bin lid, exposing the internal insulation.
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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. 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.:
21
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Site:
Galley-Deck 6 - Aft Warewashing Station Portside
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Violation:
Two serving trays were stored at the dirty end of the conveyor-type warewashing machine with significant fraying and unaffixed plastic along the corners. Staff initiated corrective action.
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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
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Site:
Galley-Deck 6 - Clean Storage Rack Portside
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Violation:
Four recently cleaned and sanitized serving trays were stored with significant difficult-to-clean fraying and unaffixed plastic along the corners. Staff initiated corrective action.
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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
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Site:
Buffet-Deck 5 - Hot Line Starboard
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Violation:
The latching mechanisms for five undercounter hot-holding unit doors were not functional, preventing these doors from remaining closed. Rice on time control was stored inside of these units.
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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. 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.:
21
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Site:
Galley-Deck 6 - Potwash Station Forward
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Violation:
Irremovable, affixed silver metal accumulated on the bottom of five, recently cleaned and sanitized metal serving bowls stored on the clean storage rack. Staff initiated corrective action.
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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. 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
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Site:
Galley-Deck 5 - Sabatini's Warewashing Station
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Violation:
The spring coil securing the pre-rinse spray hose was significantly covered in a brown and orange corrosion-like accumulation.
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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. 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 - Aft Potwashing Station
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Violation:
The hood-type potwash machine was identified as out-of-service since 4 September 2024 due to a malfunctioning final rinse.
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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 6 - Aft Warewashing Station Portside
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Violation:
The aft potwashing machine was identified out of service as of 3 September 2024.
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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 6 - Aft Warewashing Station Portside
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Violation:
Liquid dripped from the bottom of the conveyor-type warewashing machine and pooled on the deck below. Staff initiated 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 5 - Sabatini's Warewashing Station
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Violation:
Due to a malfunctioning manifold end cap, the final sanitizing rinse was unable to produce a fan-shaped pattern and sprayed hot water in multiple directions throughout the machine, including spray directed out of the clean end. Staff initiated 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 15 ? Potwashing Station
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Violation:
The potwash machine was identified as out of order since 9 May 2024.
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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.:
25
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Site:
Galley-Deck 5 - Pizza Station Forward
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Violation:
An in-use wiping cloth was stored inside of a cloudy container of sanitizing solution. Staff initiated corrective action.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-Deck 5 - Forward Ice Station
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Violation:
Gray debris and residue accumulated on the deflector panel surfaces inside the middle ice machine. Staff initiated corrective action.
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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:
Galley-Deck 5 - Sabatini's Warewashing Station
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Violation:
The spring coil securing the pre-rinse spray hose was significantly covered in a brown and orange corrosion-like accumulation.
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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 6 - Aft Warewashing Station Portside
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Violation:
The plastic crate storing recently cleaned and sanitized ceramic bowls was visibly soiled with brown and orange residue affixed to the internal surfaces, potentially impacting stored bowls. Staff initiated 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.:
28
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Site:
Galley-Deck 5 - Forward Warewashing Station
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Violation:
Greater than twenty recently cleaned and sanitized rectangular dishes were stored stacked inside the undercounter storage cabinet with significant moisture accumulation on the food-contact surfaces. Liquid dripped from these surfaces when removed. Staff initiated corrective action.
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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.:
28
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Site:
Galley-Deck 5 - Aft Potwash Station
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|
Violation:
Following cleaning and sanitization, a large metal bowl was stored upright and unprotected on a clean storage rack. Staff initiated corrective action.
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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.:
28
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Site:
Galley-Deck 16 - Horizon Bistro
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Violation:
Ten recently cleaned and sanitized serving trays were stacked wet and dripping immediately after removal from the conveyor-type dishwashing machine.
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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.:
28
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Site:
Galley-Deck 6 - Aft Warewashing Station Starboard
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Violation:
A discarded, single-use rubber glove was commingled with recently cleaned and sanitized glasses and plastic cups in a rack on the clean storage shelf. Staff initiated corrective action.
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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.:
28
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Site:
Galley-Deck 6 - Aft Warewashing Station Portside
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Violation:
The plastic crate storing recently cleaned and sanitized ceramic bowls was visibly soiled with brown and orange residue affixed to the internal surfaces, potentially impacting stored bowls. Staff initiated corrective action.
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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.:
33
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Site:
Galley-Deck 6 - Aft Warewashing Station Portside
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Violation:
Significant condensation accumulated on the deckhead above the clean end of the conveyor-type warewashing machine.
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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:
Galley-Deck 6 Alfredo's Show Galley
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Violation:
The deck grouting behind the plate holder was recessed and in disrepair, creating a 1/2-inch gap with visible food debris and dust inside.
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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. 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:
Buffet-Deck 16 - Horizon Bistro Beverage Station Starboard
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Violation:
A heavy accumulation of dust collected on the deckhead paneling above the beverage station. 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:
Galley-Deck 15 - Soup Station
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|
Violation:
Liquid steadily dripped from the bottom siding of the middle soup kettle and pooled on the deck due to peeling silicone.
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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:
Galley-Deck 6 - Revolving Door Entrance Portside
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|
Violation:
The coving on either side of the entrance door was in disrepair, creating a difficult-to-clean gap between the deck and bulkhead. Dust and brown debris accumulated inside the gap.
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|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. 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 6 - Center Hot Line
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|
Violation:
The deck grouting across from the flat-top grill station was recessed and in disrepair. Liquid pooled inside the areas of recess.
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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 decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. 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:
Buffet-Deck 16 - Horizon Court
|
|
Violation:
The waiter station deck was in disrepair with missing pieces along the deck/bulkhead juncture.
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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 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.:
35
|
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Site:
Galley-Deck 6 - Aft Warewashing Station Portside
|
|
Violation:
Gray water from the wash compartment of the conveyor-type warewashing machine pooled on the deck due to a steady drip. Staff initiated corrective action.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
|
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Site:
Galley-Deck 6 - Alfredo's Show Galley
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Violation:
The light intensity in front of the deck-mounted pizza oven measured less than 220 lux. Staff initiated corrective action.
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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:
Bar-Deck 6 - International Cafe Show Galley
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Violation:
The light intensity at the aft food storage counter measured less than 220 lux. Staff initiated corrective action.
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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:
Bar-Deck 16 - Outrigger Beverage Station
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Violation:
The light intensity at the starboard and portside beverage stations measured less than 220 lux.
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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.:
37
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Site:
Galley-Deck 6 - Aft Warewashing Station Portside
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Violation:
Significant steam exited the clean end of the conveyor-type warewashing machine and collected on the deckhead above. Condensate dripped from the deckhead onto the conveyor below. There was insufficient internal ventilation to prevent condensation from exiting the machine.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
39
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Site:
Galley-Deck 6 - International Cafe
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Violation:
One fruit fly was in front of a stack of plates and equipment. Staff initiated corrective action.
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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.:
39
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Site:
Galley-Deck 5 - Forward Warewashing Station
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Violation:
One fruit fly was on the deck near the food digester. Staff initiated corrective action.
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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.:
43
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Site:
Ventilation-Deck 9 - AC Station 8.4
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Violation:
Piles of dust collected on the bottom of the air filtration units. Staff stated the dust results from particles passing through the air filters.
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Recommendation:
Keep air handling units clean.
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Item No.:
44
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Site:
Potable Water-Piping and Backflow Prevention Device Disinfection Records
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Violation:
Approximately 15 disinfection records for new sections of piping and backflow prevention devices installed on the potable water system identified the 50 mg/L (PPM) chlorine residual was not maintained for the full four hours. These records, dating from October 2023 to September 2024, listed a starting chlorine residual value of 50 mg/L (PPM), and the final recorded value at the end of the four hours was listed at values between 49-47 mg/L (PPM). Senior staff were unsure how these values were obtained since they do not have a test kit that can measure this exact. They indicated some confusion on the part of the crew member recording the values to explain for the discrepancy. It was pointed out that senior staff reviewed these records.
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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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