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Item No.:
01
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Site:
Medical-24- Hour Report
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Violation:
The 24-hour report for the voyage 12/5-12/19/24 included the actual number of passengers and crew on the ship, rather than the total number of passengers and crew on the day of embarkation. Medical indicated this was a mistake, and a 4-hour reported was later submitted with the correct figures.
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Recommendation:
Ensure the AGE report contains the following: (1) name of the vessel; (2) port of embarkation; (3) date of embarkation; (4) port of disembarkation; (5) date of disembarkation; (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) total numbers of reportable cases of AGE among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) total number of passengers and crew members on the cruise.
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Item No.:
03
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Site:
Potable Water-Production Records
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Violation:
Potable water production records indicated the chlorine value fell below 2ppm from approximately 0400 to 0600 on 24 NOV 2024. There was no notation on the chart to indicate corrective action was taken.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH, so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
06
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Site:
Potable Water-Distant Point Chart Records
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Violation:
Chart records for the Deck 6 distant point indicated a chlorine value above 5ppm from approximately 1830 to 2000 on 9 DEC 2024 without any notations. The analyzer was re-calibrated at 2000.
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Recommendation:
Ensure records from the halogen analyzer-chart recorder verifies the free residual halogen of between 0.2 mg/L (ppm) and 5.0 mg/L (ppm) in the water distribution system for at least 16 hours in each 24 hour period since the last inspection of the vessel.
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Item No.:
07
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Site:
Potable Water-Backflow Device Disinfection
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Violation:
Two non-testable backflow prevention devices for beverage equipment were replaced during the inspection without being properly disinfected before installation.
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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:
Galley-Deck 1 - Hot Line Area
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Violation:
The backflow prevention device was in disrepair with blocked atmospheric vents for the top stacked combination oven.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Log - Garbage Room
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Violation:
The non-testable cross-connection control log indicated two DCV backflow prevention devices were on the hot and cold water lines in this room; however, no backflow devices were identified on the water lines entering the room.
A continuous pressure backflow device was on the room's spray hose; however, this device was not on the list.
Additionally, a potable water line was directly connected to the room's wash bin, but there was no backflow prevention on the line. Staff reported some modifications were recently made in this room and may be why these issues were present.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections. Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) hose-bib connections; (2) garbage grinders and food waste systems.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
A water line to the pulper system was striped, blue/gray/blue instead of another designation to indicate technical water. Staff were reminded that blue/gray/blue color designation is for distillate and permeate water lines going to potable water system.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). 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-Bunker Hoses
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Violation:
The POTABLE WATER ONLY stenciling on the ends of four potable water hoses was significantly peeling or missing.
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Recommendation:
Label potable water hoses with the words ?POTABLE WATER ONLY? in letters at least 13 millimeters (0.5 inch) high at each connecting end.
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Item No.:
08
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Site:
Potable Water-Pipe Striping
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Violation:
In multiple technical areas of the vessel including the engine room, pool machinery rooms, and ventilation rooms, pipe striping color markings were observed faded and resulted in a different designation. For example, the gray marking for blue/gray/blue striping has faded and now appears white indicating chilled water lines. Also, the yellow marking for blue/yellow/blue to indicate condensate on a steam line in the engine room, now appears white and shows blue/white/blue.
Additionally, in the engine room, blue/white/blue striping was on the permeate water piping from both reverse osmosis machines. Also, water piping downstream the RPZ on the 'AP/210VD Cold Potable Water' valve was striped, blue/green/blue.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Pantry-Deck 7 - Aqua Wet
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Violation:
The backflow prevention device for the countertop juice/water station was in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 1 - Manfredi's
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Violation:
The backflow prevention device was in disrepair with blocked atmospheric vents for the top stacked combination oven.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
19
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Site:
Buffet-Deck 7 - World Cafe - Portside Aft
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Violation:
A previously used soiled serving tray was stored next to condiments and pitchers of water on the designated clean side of the waiter station.
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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 1 - Cold Line
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Violation:
A set of serving tongs was completely resting inside a bowl of salad during active service. The tongs and bowl of salad were removed immediately.
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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.
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Item No.:
19
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Site:
Provisions-Deck A - Vegetable Freezer
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Violation:
Four boxes of frozen vegetables were heavily damaged with the lids and side walls torn creating potential food protection challenges.
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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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Provisions-Deck A - Vegetable Freezer
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Violation:
The lids of ten containers of ice cream were heavily soiled with black dust. Staff stated these containers were provisioned the week prior to the inspection.
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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:
Provisions-Deck A - Meat / Poultry Freezer
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Violation:
Five heavily soiled metal pallets were stored resting against multiple boxes of frozen meat products.
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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:
Provisions-Deck A - Meat / Poultry Freezer
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Violation:
At least twelve pieces of vacuum sealed bags of meat products were stored on soiled boxes in this freezer.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
20
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Site:
Pantry-Deck 7 - Pool
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Violation:
Slotted fasteners were on the ice thickness sensors for the ice machine. Remediation began immediately.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) 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.:
20
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Site:
Pantry-Deck 7 - Mamsen
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Violation:
Slotted fasteners were noticed on the ice thickness sensors for the ice machine. Remediation began immediately.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) 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:
Bar-Deck 1 - Living Room
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Violation:
The back bar active bottle storage shelf was not smooth and difficult to keep clean due to peeling varnish.
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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.
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Item No.:
21
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Site:
Other-Deck 1 - Manfredi's
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Violation:
Multiple chips were in the black granite service counter making this area difficult to keep clean.
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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 1 - Manfredi's
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Violation:
The door gasket for the reach-in freezer was in disrepair causing an excess amount of condensate to gather and pool on the top of the freezer door.
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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.:
21
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Site:
Buffet-Deck 7 - World Cafe - Portside Aft
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Violation:
The back bar active bottle storage shelf to bulkhead radius was 90 degrees making this area difficult to keep 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.:
21
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Site:
Other-Technical Office
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Violation:
A small refrigerator with beverages was maintained on the deck inside this office. By the end of the inspection a stand was installed to elevate the unit.
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Recommendation:
Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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Item No.:
22
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Site:
Galley-Deck 1 - Potwashing Area
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Violation:
An excess amount of steam was exiting the door of the potwashing machine during wash and sanitizing cycles.
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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 7 - World Cafe - Warewashing Area
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Violation:
Five soiled utensil racks were resting against the wash tank compartment door of the conveyor-type warewashing machine. Remediation began immediately.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Buffet-Deck 7 - World Cafe - Warewashing Area
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Violation:
Food debris was resting on the bottom of the wash tank compartment of the conveyor-type warewashing machine. Remediation began immediately.
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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 1 - Warewashing Area
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Violation:
An excess amount of paper was in the wash compartment of the glass washing 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.:
24
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Site:
Galley-Deck 1 - Warewashing Area
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Violation:
The chlorine solution residual value was below 50ppm for the sanitizing bucket located next to the conveyor-type warewashing machine.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
27
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Site:
Buffet-Deck 7 - World Cafe - Starboard side
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Violation:
The inside glass area of the sneeze guard for the cold buffet was soiled with more than a day's worth of accumulated food debris. Cleaning began immediately. The buffet was open for service at the time of the inspection.
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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:
Pantry-Deck 7 - Explorer
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Violation:
A potable water line was continuously dripping causing water to pool in the technical space below the countertop coffee machine.
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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 7 - World Cafe - Bakery
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Violation:
The pipe insulation was heavily soiled and peeling causing wet debris to collect on the bottom of the technical space located below the knife locker station.
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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:
Buffet-Deck 7 - World Cafe - Portside
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Violation:
Three previously cleaned and sanitized serving bowls positioned for self-service were stored upright and unprotected at the cold buffet area.
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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.:
33
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Site:
Galley-Deck 7 - World Cafe
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Violation:
The pipe insulation was heavily soiled and peeling causing wet debris to collect on the bottom of the technical space and pool on the deck below the knife locker station.
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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:
Pantry-Deck 7 - Explorer
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Violation:
A potable water line was continuously dripping causing water to pool in the technical space below the countertop coffee machine.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Deck 1 - Cold Line
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Violation:
The light intensity could not reach 220 lux at the salad station of the cold buffet. The area was in service at the time of the inspection.
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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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