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Item No.:
08
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Site:
Buffet-Deck 9 - Lido - Beverage Station/Aft
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Violation:
The backflow prevention device for the starboard side countertop coffee machine was in disrepair with the atmospheric vents blocked.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Pantry-Deck 2 - Meridian Restaurant
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Violation:
The backflow prevention device for the countertop coffee machine was in disrepair with clogged 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:
Potable Water-Tank Maintenance
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Violation:
Tank maintenance for one potable water tank, including washing, de-rusting, cleaning, and painting, started on 28 June 2024. Notes stated the curing time as per paint specifications was seven days. However, the form stated curing started on 19 July 2024 and ended on 22 July 2024, which is less than seven days. Fields for disinfection were included on the form; however, there was no cell to include the date disinfection occurred. The tank was put back into service on 24 August 2024. Crew stated that the 7-day curing time was met; however, there was no way to verify this on the corporate supplied form.
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Recommendation:
Ensure the ships empty tank cleaning and disinfection procedures are in accordance with manufacturers directions.
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Item No.:
10
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Site:
Recreational Water Facilities-Spa Hydrotherapy Pool Signage
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Violation:
Signs listing precautions and risks associated with the use of this facility were not located at the entrance of the pool. Signs were posted on the walls several feet away from the pool entrance and could not be read from the entrance.
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Recommendation:
In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure. Those under 16 years of age are considered children for the purpose of whirlpool safety sign requirements.
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Item No.:
18
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Site:
Provisions-Deck A - Freezer #6
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Violation:
One container of pork sausages was stored in the freezer with the packaging in disrepair causing ice to accumulate on the food inside the packaging. The sausages and packaging were discarded.
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Recommendation:
Discard a food that is unsafe or adulterated.
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Item No.:
19
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Site:
Provisions-Deck A - Freezer #6
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Violation:
One container of pork sausages was stored in the freezer with the packaging in disrepair causing ice to accumulate on the food inside the packaging.
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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.:
20
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Site:
Pantry-Deck 9 - Neptune
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Violation:
The plastic evaporator cover for the ice machine was chipped and broken in several places making it difficult to clean.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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-Deck 3 - Pastry Service Center
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Violation:
The insulation for the undercounter chilled water lines supplying the countertop coldwell was in disrepair and peeling. Additionally, excessive amounts of ice were built up on the undercounter chilled water lines where the insulation was in disrepair.
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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:
Galley-Deck 3 - Hot Service Area
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Violation:
Multiple screws were missing from the countertop heat lamp heating element cover making this area difficult to keep clean.
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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 3 - Tilting Kettle Station
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Violation:
The face plate control panels for the tilting kettles had seams creating hard to clean areas.
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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:
Buffet-Deck 9 - Lido Starboard Side/Fwd. Waiter Station
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Violation:
The countertop was chipped at the divider separating the soiled side from the clean side making it difficult to 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. 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:
Buffet-Deck 9 - Lido Starboard Side/Fwd. Waiter Station
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Violation:
The sanitizing bucket water was cloudy. The bucket was removed immediately. This area was open for service at the time of the inspection.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Pantry-Deck 2 - Meridian Restaurant Warewash Area
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Violation:
The conveyor-type warewashing machine curtains separating the auxiliary tank from the wash tank were soiled, withering, and in disrepair. The inspector instructed staff to close the machine until the curtains were replaced. This area was in operation at the time of the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use. 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 9 - Belvedere Warewash Area
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Violation:
The conveyor-type warewashing machine curtains separating the auxiliary tank from the wash tank were soiled, withering and in disrepair. The inspector instructed staff to close the machine until the curtains were replaced. This area was in operation at the time of the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use. 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.:
26
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Site:
Pantry-Deck 9 - Aquarius
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Violation:
The plastic evaporating unit inside the ice machine was soiled with an orange material. The inspector removed some of the residue with an alcohol wipe. The ice machine was closed for cleaning.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions. 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:
Pantry-Deck 9 - Neptune
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Violation:
The plastic evaporating unit inside the ice machine were soiled with an orange material. The inspector removed some of the residue with an alcohol wipe. The ice machine was closed for cleaning.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions. 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 3 - Pastry Service Center
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Violation:
Excessive amounts of ice built up on the undercounter chilled water lines supplying the countertop coldwell.
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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.:
33
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Site:
Galley-Deck 2 - Pot Washing Drop-off Area
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Violation:
Coving at the deck to bulkhead juncture below the soiled utensil drop-off window was missing.
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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. 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).
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Item No.:
33
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Site:
Bar-Deck 9 - Neptune
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Violation:
The deckhead above the back center bar bottle storage area was soiled and rusted. No food items were impacted during the inspection.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Buffet-Deck 9 - Lido Starboard Side/Fwd. Waiter Station
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Violation:
The coving between the deck to bulkhead juncture at the entrance to the waiter station was broken, cracked, and in disrepair, making this area difficult to clean.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
33
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Site:
Buffet-Deck 9 - Lido - Special Diet Counter Starboard Side/Fwd.
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Violation:
The deckhead above the special diet counter area had a displaced tile that was soiled. Cleaning began immediately.
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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 9 - Lido - Beverage Station/Fwd.
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Violation:
Water dripping from the coffee machine potable water line pooled on the bottom of the technical compartment.
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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:
Buffet-Deck 9 - Lido - Beverage Station/Fwd.
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Violation:
Water was dripping from a potable water pipe and pooling on the bottom of the technical compartment located below the coffee station.
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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 9 - Lido - Hot service Line Portside/Aft
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Violation:
The deckhead mounted lighting on the forward buffet line did not reach 220 lux during active service.
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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:
Buffet-Deck 9 - Lido - Condiment Counter Portside/Aft
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Violation:
The deckhead-mounted lighting above the condiment counter did not reach 220 lux during active service.
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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.:
43
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Site:
Ventilation-Deck 5 - Ventilation
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Violation:
Paper and other debris covered parts of the air filters and the bottom of the filter compartment.
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Recommendation:
Keep air handling units clean.
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Item No.:
44
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Site:
Housekeeping-Deck 5 and 8 Housekeeping Pantries
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Violation:
The corporate office had not instructed crew to monitor pH values of the electrolyzed water used for the disinfection of AGE cabins to ensure an HOCL-dominant solution. Manual pH readings of the solution were measured at acceptable levels of approximately pH 6. Documentation on the HOCL generating machines stated 'ECA has a neutral pH so we will always achieve the recommended 10 minutes contact time'; however, the existence of hypochlorous acid is pH dependent and is dominant in solution below pH 7. At pH 8, this solution is less effective than hypochlorous acid. pH testing was especially important at the time of the inspection because there had been a sudden increase in passenger acute gastroenteritis cases that same day.
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Recommendation:
Ensure the supervisor or person in charge of housekeeping operations on the vessel demonstrates to the VSP?during inspections and on request ? knowledge of housekeeping operations, is able to demonstrate this knowledge by compliance with section 9 of the 2018 VSP Operations Manual of these guidelines or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with section 9 of the 2018 VSP Operations Manual as it relates to their assigned duties.
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