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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The annual visual inspection result for the nontestable backflow prevention device on the potable water supply line supplying the deck 6 main galley dishwash station was not documented. Crew stated that the device passed the annual visual inspection.
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Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all nontestable backflow prevention devices and air gaps at least annually. 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.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The four mechanical backflow prevention devices installed on the potable water lines supplying the four hair washing basins in the deck 12 spa did not have atmospheric vents. Each hair washing basin was equipped with a spray hose under continuous pressure.
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Recommendation:
Install a continuous pressure backflow prevention device when a valve is located downstream from the backflow prevention device. Ensure a mechanical backflow prevention device has an atmospheric vent.
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Item No.:
10
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Site:
Potable Water-Deck 12 - Whirlpool Spa # 9
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Violation:
Prior to the inspection, crew removed whirlpool spa #9 from service because the antientrapment drain cover could not be securely affixed to the bottom of the recreational water facility (RWF). Crew provided a work order indicating the antientrapment drain cover would be replaced later that day.
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Recommendation:
Ensure the testing of manufactured drain covers is done by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover or provide documentation from the manufacturer confirming compliance with these requirements. Maintain antientrapment drain covers in good repair.
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Item No.:
10
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Site:
Potable Water-Deck 12 - The Haven Whirlpool Spa
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Violation:
The posted safety sign for the recreational water facility (RWF) identified a bather load of 8; however, the calculated maximum bather load, based on the flow meter reading, was 7.89. Crew initiated corrective action.
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Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per 19 liters (5 gallons) per minute of recirculation flow. Use flow rates from flow meters to calculate bather loads. Provide safety signs for all RWFs. Ensure signs are in a prominent and unobstructed location for all users of the RWF. At a minimum, include the following words: (4) Bather load #.
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Item No.:
13
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Site:
Provisions-Loading Dock
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Violation:
There was not adequate oversight of the loading operation to ensure foods requiring temperature control were promptly loaded and refrigerated. At 0800, several pallets of raw shell eggs and packaged dairy products were on the dock awaiting loading. At 1000, the products remained on the dock while the outdoor ambient air temperature was 83F.
Using a calibrated thermometer, crew and the inspector measured the internal temperatures of raw shell eggs representatively sampled from two pallets (20 boxes per pallet). Temperatures ranged from 48F to 59F. Crew and the inspector also measured the internal temperatures of pasteurized chocolate milk with temperatures ranging from 52F to 54F.
The arrival time and original receiving temperatures of the products were not recorded, preventing management from determining how long the foods had been outside temperature control or whether temperatures had increased while awaiting loading. Despite the refrigerated foods remaining on the dock, shoreside workers continued loading dry-storage goods. There was no intervention to prioritize the loading of the raw shell eggs and dairy products and minimize the time these foods remained outside temperature control.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP, on request during inspections, knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and food safety standards. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these standards. Ensure the areas of knowledge include: (4) Explaining the significance of the relation between maintaining the time and temperature of TCS/PHF and the prevention of foodborne illness; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of TCS/PHF; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with these standards.
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Item No.:
16
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Site:
Provisions-Loading Dock
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Violation:
At 0800, several pallets of raw shell eggs and packaged dairy products were on the dock awaiting loading. At 1000, the outdoor ambient air temperature was 83F, and the products remained on the dock.
Using a calibrated thermometer, crew and the inspector measured the internal temperatures of raw shell eggs representatively sampled from two pallets (20 boxes per pallet). Temperatures ranged from 48F to 59F.
Crew and the inspector also measured the internal temperatures of pasteurized chocolate milk representatively sampled from two pallets (20 containers per pallet). Temperatures ranged from 52F to 54F.
The arrival time and original receiving temperatures of the products were not recorded. Shoreside workers were loading dry-storage goods while the pallets of TCS food remained on the dock awaiting loading.
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Recommendation:
Ensure receiving temperatures are as follows: (1) Refrigerated TCS/PHF is at a temperature of 5C (41F) or below when received; (4) Upon receipt, TCS/PHF is free of evidence of previous temperature abuse. Ensure TCS/PHF is received in compliance with laws allowing a temperature above 5C (41F) during shipment from the supplier, such as milk and molluscan shellfish, is cooled within 4 hours to 5C (41F) or less. This does not apply to shell eggs, which can be held at 7C (45F) or less.
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Item No.:
19
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Site:
Provisions-Deck 3 - Ice Cream Walk-In Freezer
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Violation:
Frozen condensate accumulated on the exteriors of five cardboard containers of ice cream stored on a shelf.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.
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Item No.:
19
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Site:
Preparation Room-Deck 4 - Poultry Preparation Walk-in Refrigerator
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Violation:
Frozen condensate accumulated on the coils of the evaporative-condenser unit and was blown onto the tops of containers storing raw chicken when the unit activated. Crew placed a service order to repair the unit.
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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. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Pantry-10 - Staircase 33
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Violation:
The black insulation on the food-splash zone of the interior side of the ice machine?s front cover panel was damaged and torn, creating difficult-to-clean surfaces. A slimy gray residue had accumulated inside the damaged insulation. Crew initiated corrective action.
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Recommendation:
Materials used in the construction of multiuse utensils and food-contact surfaces of equipment must be: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices. Maintain food-contact equipment in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards.
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Item No.:
21
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Site:
Buffet-Deck 12 - The Great Outdoors
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Violation:
Damaged, peeling soft silicone covered a countertop penetration where a piece of equipment was previously mounted, creating a difficult-to-clean surface.
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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 are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Deck 12 - The Great Outdoors Dishwash
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Violation:
The spray arms and curtains in the wash compartment of the flight-type dishwashing machine were soiled with food residue after the machine had been cleaned following breakfast service. The machine was last used on the morning of the inspection.
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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 food, or laundering wiping cloths are cleaned: (1) Before use; (2) Throughout the day at a frequency necessary to prevent recontamination and accumulation of debris and to ensure 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:
Preparation Room-Deck 4 - Potwash
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Violation:
Crew overloaded a rack with utensils and two fully assembled handheld citrus juicers, preventing all soiled surfaces from receiving an unobstructed spray during the wash cycles. Utensils were stacked on top of one another in a tray, preventing effective cleaning and sanitizing. The two handheld citrus juicers remained fully assembled during warewashing, preventing all food-contact surfaces from exposure to the spray pattern.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) Exposes the items to the unobstructed spray from all cycles.
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Item No.:
22
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Site:
Preparation Room-Deck 4 - Potwash
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Violation:
The plate-surface temperature for the in-use potwash machine did not reach 160F during three final sanitizing rinse cycles. Using a calibrated thermocouple, the inspector measured a plate-surface temperature of 158F during each cycle. The crew's thermometer also measured a plate-surface temperature of 158F during each cycle. The machine's external temperature gauge displayed a final sanitizing rinse temperature between 175F and 185F during all three cycles. Crew removed the machine from service.
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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; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
24
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Site:
Preparation Room-Deck 4 - Potwash
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Violation:
The plate-surface temperature for the in-use potwash machine did not reach 160F during three final sanitizing rinse cycles. Using a calibrated thermocouple, the inspector measured a plate-surface temperature of 158F during each cycle. The crew's thermometer also measured a plate-surface temperature of 158F during each cycle. The machine's external temperature gauge displayed a final sanitizing rinse temperature between 175F and 185F during all three cycles. Crew removed the machine from service.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Pantry-10 - Staircase 33
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Violation:
A slimy gray residue accumulated inside the damaged black insulation in the food-splash zone on the interior bottom surface of the ice machine?s front cover panel. Crew initiated corrective action.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils.
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Item No.:
26
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Site:
Galley-Deck 13 - Cagney?s Steakhouse
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Violation:
Pink residue accumulated in the top corner of the ice bin, in the food-splash zone closest to the bin cover. Crew removed the ice machine from service.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 12 - Cold Food Preparation
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Violation:
One recently cleaned and sanitized spatula with food residue on its food-contact surfaces was stored inside the bulkhead-mounted knife locker.
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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.:
33
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Site:
Galley-Deck 7 - Bliss Ultra Lounge
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Violation:
Water pooled on the deck beneath a continuously leaking potable water line at the bottom of the deck-mounted ice 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 12 - Dishwash
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Violation:
Two deck tiles were cracked and damaged.
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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. 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:
Provisions-Deck 3 - Ice Cream Walk-In Freezer
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Violation:
Excessive frozen condensate accumulated on the deckhead, the shelves, and on the exterior of five cardboard containers of ice cream.
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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:
Buffet-Deck 12 - The Great Outdoors
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Violation:
Paint chipped from several areas of the bulkhead at the entrance to the crew side of the buffet line, creating difficult-to-clean surfaces.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Preparation Room-Deck 4 - Poultry Preparation Walk-in Refrigerator
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Violation:
Frozen condensate accumulated on the deckhead in the middle of the walk-in refrigerator and dripped onto the deck. Additionally, frozen condensate accumulated on the coils of the evaporative-condenser unit. Crew placed a service order to repair the unit.
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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:
Preparation Room-Deck 4 - Pulper Room
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Violation:
Water pooled on the deck below a continuously leaking potable water line behind the pulper unit.
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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:
Preparation Room-Deck 4 - Pulper Room
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Violation:
Water continuously leaked from a potable water line behind the pulper unit and pooled on the deck.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
34
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Site:
Galley-Deck 7 - Bliss Ultra Lounge
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Violation:
Water continuously leaked from a potable water line at the bottom of the deck-mounted ice machine.
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Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
35
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Site:
Preparation Room-Deck 4 - Potwash
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Violation:
When the potwash machine drained, water splashed from the drain and collected on the deck.
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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.:
37
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Site:
Preparation Room-Deck 4 - Poultry Preparation Walk-in Refrigerator
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Violation:
Frozen condensate accumulated on the coils of the evaporative-condenser unit and was blown onto the tops of containers storing raw chicken when the unit activated. Crew placed a service order to repair 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 to remove contaminants generated by equipment located under them.
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Item No.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
When the inspectors arrived at the ship, the rat guard on the aft reverse mooring line was positioned directly over the pier. Crew initiated corrective action.
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Recommendation:
Protect entry points where pests may enter the food areas. Use rat guards according to the manufacturer?s specifications for the effective prevention of pest migration. Ensure rat guards are on all lines that go ashore on arrival and until 1 hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship but still close enough to stuff any openings with nonchewable material.
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Item No.:
41
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Site:
Housekeeping-Deck 6 - Casino Men's Restroom
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Violation:
The exit for the men's restroom was not hands-free. The only paper towel dispenser was affixed to the bulkhead approximately 15 feet away from the exit door and there was no signage instructing passengers to grab a towel to avoid bare-hand contact with the door handle.
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Recommendation:
Equip passenger and crew public toilet facilities so persons exiting the toilet room are not required to touch the door handle with bare hands. Where toilet stalls include handwashing facilities, ensure the bare-hands-free contact begins in the toilet stall. Ensure that toilet facilities with multiple exits, such as spa dressing rooms, have bare-hands-free contact at each exit leading to the public area (such as corridor, outside deck).
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Item No.:
42
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Site:
Children Area-Deck 12 - Splash Academy
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Violation:
The corners of six folding plastic mats used to line the deck of the children's play area and cinema were worn and frayed, exposing difficult-to-clean surfaces.
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Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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