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Item No.:
08
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Site:
Ventilation-HVAC Rooms
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Violation:
In the rooms with HVAC units, the sinks had threaded faucets without backflow prevention devices which may introduce opportunity for cross-connection. Staff stated they would attach a hose with an installed backflow prevention device, but this protection would only be in place if the proper hose was used.
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Recommendation:
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) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) Hi-Fog or similar suppression systems which are connected to potable water tanks; (29) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
09
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Site:
Recreational Water Facilities-Blue Slide
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Violation:
The inspectors and staff tested the Blue Slide recreational water free residual halogen levels multiple times and the average result was 1.78 ppm. The slide was open during the inspection. The inspectors tested the water three times, getting results of 1.73, 1.62, and 1.52 ppm. The staff tested the water two times, getting results of 1.61 and 2.42 ppm. Staff collected the water for the tests from a couple of different points at the end of the slide. The inspectors and staff then checked the halogen analyzer-chart recorder for the Blue Slide. Inspectors and staff tested the analyzer multiple times. Whereas the average analyzer reading during the testing was 4.04 ppm, the average manual comparison test was 2.18 ppm. The inspectors tested the water three times, getting results of 2.51 (analyzer read 4.10), 2.18 (analyzer read 4.51), and 1.71 ppm (analyzer read 3.53 ppm). Staff tested the water one time, getting a result of 2.32 (analyzer read 4.00).
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (2) children's pools, between1.0 and 5.0 mg/L (ppm); (3) wading pools, between 1.0 and 5.0 mg/L (ppm); (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm); (5) baby-only water facilities, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine; and (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine. If facilities meet the definition of more than one type of RWF, apply the more protective halogen residual. If a facility is modified, apply the most protective halogen residual.
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Item No.:
10
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Site:
Recreational Water Facilities-Blue Slide
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Violation:
The inspectors and staff tested the Blue Slide recreational water free residual halogen levels multiple times and the average result was 1.78 ppm. The slide was open during the inspection. The inspectors tested the water three times, getting results of 1.73, 1.62, and 1.52 ppm. The staff tested the water two times, getting results of 1.61 and 2.42 ppm. Staff collected the water for the tests from a couple of different points at the end of the slide. The inspectors and staff then checked the halogen analyzer-chart recorder for the Blue Slide. Inspectors and staff tested the analyzer multiple times. Whereas the average analyzer reading during the testing was 4.04 ppm, the average manual comparison test was 2.18 ppm. The inspectors tested the water three times, getting results of 2.51 (analyzer read 4.10), 2.18 (analyzer read 4.51), and 1.71 ppm (analyzer read 3.53 ppm). Staff tested the water one time, getting a result of 2.32 (analyzer read 4.00).
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
12
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Site:
Bar-Duck and Dog
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Violation:
A bartender was observed placing a slice of lime on the edge of a glass with tongs and then pushing the lime into place with a bare fingertip. The bartender was immediately instructed by a senior manager.
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Recommendation:
Ensure food employees do not contact exposed, ready-to-eat food with their bare hands and that they use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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Item No.:
13
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Site:
Other-Sprinkles Cupcake Decorating Variance
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Violation:
The variance paperwork presented to the inspector included a signed variance approval letter dated 2010, a variance procedure dated 2016, and another variance procedure dated 2017. The corporate office had updated the variance procedure last in 2018 and VSP had provided an updated signed variance approval letter. Staff located the updated paperwork before the end of the inspection.
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Recommendation:
Ensure the most up-to-date procedures and variance approval letter is maintained on the vessel.
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Item No.:
14
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Site:
Galley-Crew Galley Potwash
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Violation:
A crew member working in the potwash was wearing a braided string bracelet on his wrist while working.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
19
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Site:
Provisions-Egg Room
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Violation:
Droplets of water were falling from the corner of a deckhead hatch onto the surface of a cardboard box of fresh eggs stored below. At the time of the observation, the water saturated the surface of the cardboard box, however, the water did not penetrate through. According to a crew member these eggs were recently provisioned a few hours prior. The box of eggs was immediately moved to another area.
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Recommendation:
Do not store foods: (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed;
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Item No.:
20
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Site:
Galley-Deck 4 - Potwash
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Violation:
A large white cutting board badly scored and scratched was observed air drying. The scored areas of the just cleaned and sanitized cutting board were black. The cutting board was immediately removed to be resurfaced or discarded.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Bar-Cafe Promenade
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Violation:
Slotted fasteners were in the group heads on the espresso machine with two group heads. The fasteners were replaced with nonslotted ones before the end of the inspection.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Johnny Rockets - Pasta Maker
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Violation:
Two slotted fasteners were inside the dough compartment on the previously-cleaned pasta maker. The inspector was able to scrape a small amount of residue out of each slot.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Galley-Cafe Promenade
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Violation:
The pipe insulation in the pizza preparation counter technical compartment was wet, shrunken, and soiled. Staff stated there was a plan to replace all insulation throughout the food areas.
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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-Crew Galley
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Violation:
The front door to the most left combination oven was misaligned, allowing for steam to escape and condense on the deckhead.
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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.:
22
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Site:
Galley-Deck 3 - Potwash
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Violation:
The soiled drop off area for the potwash was overwhelmed with soiled pots, pans, baking sheets, and other large soiled equipment. The soiled equipment was haphazardly stored on top of the soiled sorting and scrapping table. In some areas, the soiled equipment was piled three feet high. Three large wheeled trolleys were brought into the area to help compensate for the lack of soiled storage space. Additionally, the soiled equipment was blocking the scrapping waste disposal unit and the pre-rinse sinks making it difficult for the crew members to effectively scrap and pre-wash the soiled equipment.
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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:
Galley-Windjammer Dishwash Area
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Violation:
The rack-conveyor warewash machine was out of service during the inspection. Staff explained that the ancillary rinse arm was not working properly and had been taken out of service the morning of the inspection. The machine was repaired before the inspection team left the area.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
22
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Site:
Galley-Windjammer Potwash Area
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Violation:
The potwash machine was out of order. Spare parts were expected to arrive on December 15.
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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.
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Item No.:
26
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Site:
Galley-Johnny Rockets - Pasta Maker
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Violation:
Two slotted fasteners were inside the dough compartment on the previously-cleaned pasta maker. The inspector was able to scrape a small amount of residue out of each slot.
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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.:
26
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Site:
Buffet-Crew Buffet Beverage Station
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Violation:
A build-up of a brown/black substance was observed inside the ice chute to the counter mounted ice/water machine. Remediation began immediately.
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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-Cafe Promenade
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Violation:
The pipe insulation in the pizza preparation counter technical compartment was soiled with a dark residue that appeared to be mold. In addition, the back of the compartment was soiled with a dark material.
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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-Outside Chops
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Violation:
A crew member was observed transporting food and clean serving containers on a trolley. Two stainless steel serving containers were upright and not covered or inverted.
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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.:
30
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Site:
Pantry-Pantry 1377
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Violation:
The paper towels at the handwash station were damp. The towels were removed.
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Recommendation:
Replace the paper towels.
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Item No.:
32
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Site:
Bar-Cafe Promenade
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Violation:
A large waste bin labeled 'Paper and Plastic' was filled to the top with paper and plastic waste, including items with food residue. The lid on the bin was not tight-fitting and was ajar when the inspection team entered the area at 10:15 am. Staff stated the area had closed at 9:00 am. A utility arrived immediately to discard the waste.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled. Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
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Site:
Galley-Chops
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Violation:
The juncture of the stainless steel ramp at the entrance to the walk-in refrigerator and the tile grout was cracked and water had accumulated in the area. When the tiles were stepped on, water bubbled from the juncture.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Crew Galley Dishwash
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Violation:
Water pooled on the deck below the soiled sorting table as a result of the leaking water line supplying the soap dispenser.
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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-Crew Galley Potwash
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Violation:
Open electrical and piping penetrations were observed in the bulkhead under the three compartment potwash sink.
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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, 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 3 - Soiled Potwash Racks
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Violation:
Water pooled on the deck below the handwash station due to a faulty plumbing connection on the bucket mixing valve.
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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 5 - Potwash
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Violation:
Water from dripping condensate pooled on the deck below the potwash hood.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
34
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Site:
Galley-Crew Galley Dishwash
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Violation:
A water line supplying water to the pre-wash soap dispenser located on the soiled sorting table was leaking and allowing water to pool on the deck below.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 3 - Soiled Potwash Racks
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Violation:
Water steadily leaked from the bucket filling valve at the handwash station next to this area and pooled on the deck below.
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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-Crew Buffet Beverage Station
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Violation:
Light intensity at the self-service ice cream machine was measured between 90-110 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.:
36
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Site:
Galley-Crew Galley Dishwash
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Violation:
The light intensity at the handwash station for this area was measured between 80-100 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-Crew Galley
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Violation:
While in use, a heavy amount of steam escaped through the bottom and sides of the door to the most left combination oven. The steam condensed as condensate on the deckhead above the unit.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Provisions-Egg Room
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Violation:
Water droplets fell from the corner of a deckhead hatch onto the surface of a cardboard case of fresh eggs stored below. According to crew members, the dripping water was the result of condensate forming on cold water lines located above the deckhead.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-Deck 5 - Potwash
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Violation:
A substantial amount of condensate steadily dripped from the right edge of the hood for the large hood-type potwash machine during operation. No clean equipment was impacted by the dripping condensate.
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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.:
44
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Site:
Recreational Water Facilities-Blue Slide
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Violation:
During the inspection and while the facility was open, the free halogen residual of the Blue Slide was less than 2 ppm when tested at approximately 1 pm. The alarm for the facility went off at approximately 12:20 pm before the facility was opened and the pool man was called. However, the pool man did not take any action because he was with the inspection team testing other recreational water facilities. The lifeguard then opened the Blue Slide at 12:30 pm as part of the regular schedule.
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP?during inspections and on request ? knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 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 6 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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