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Item No.:
08
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Site:
Potable Water-Deck C Engine Room Compartment 10 Aft Reverse Osmosis (RO) Mineralizer
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Violation:
Personnel had modified the mineralizer backwash drain line air gap resulting in an insufficient air gap.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Potable Water-Deck C Engine Room Compartment 10 Aft Reverse Osmosis (RO) Mineralizer
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Violation:
The water line serving for the mineralizer backwash was striped blue/green/blue after the reduced pressure backflow prevention assembly.
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Recommendation:
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:
Potable Water-Deck C Engine Room Compartment 12
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Violation:
The water line serving the laundry was striped blue/green/blue after the 'Backflow Preventer From AP to AD AP/949DV' reduced pressure backflow prevention assembly. During the previous inspection, a citation was written for incorrect blue/gray/blue striping in the same location. Crew immediately removed the blue/green/blue striping.
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Recommendation:
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:
Potable Water-Deck C Engine Room Compartment 11/12 Watertight Door
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Violation:
The potable water line under the deck was striped blue/green/blue and yellow/black/yellow.
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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).
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Item No.:
08
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Site:
Potable Water-Deck C Engine Room Compartment 11/12 Watertight Door
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Violation:
After March 2025, all disinfection log entries indicated '<' instead of '>' to indicate greater than 50 ppm or greater than 200 ppm was used for disinfection. From April to June, over 50 entries stated '<50 ppm' was used for routine disinfection and four entries indicated '<200 ppm' was used for emergency disinfection. The crew member who performed the disinfection confirmed the proper concentrations were used and that the usage of '<' was a clerical error. The form for each month was signed off.
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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.:
11
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Site:
Galley-Deck 1
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Violation:
A crew member was seen with an open cut wound on his hand. The crew member did not handle food during the inspection.
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Recommendation:
Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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Item No.:
19
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Site:
Other-Deck 3 Service Stairs
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Violation:
A cart with approximately five cases of bottled water was stored on the staircase landing under an unfinished deckhead. Crew reported the water was supplying the nearby water distribution point for guests debarking the vessel. The water was moved.
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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. Do not store foods: Under open stairwells or in areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
21
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Site:
Buffet-Deck 7 World Cafe Beverage Station Portside
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Violation:
The counter-mounted coffee machine had cords draped on the countertop making the area 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.
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Item No.:
22
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Site:
Galley-Deck 7 World Cafe Dishwash
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Violation:
The flight-type dishwash machine wash curtains were loose causing the curtains to slightly hang down. This caused an extreme amount of steam and condensate collected on the deckhead/bulkhead. No food equipment or utensils were impacted.
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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.:
26
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Site:
Buffet-Deck 7 World Cafe Beverage Station Portside
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Violation:
The counter-mounted coffee machine food splash area had more than a days accumulation of coffee residue.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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-Deck 7 World Cafe Fruit Station Portside
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Violation:
Five stacks of previously cleaned and sanitized plates had strands of hair coming from the sides of the plates. These plates were immediately removed.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Buffet-Deck 7 World Cafe Bread Station Portside
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Violation:
The coving on the passenger self-service side was missing or in disrepair in several areas.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure decks, bulkheads, 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 7 World Cafe Dishwash
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Violation:
Condensate collected on the soiled side dishwash machine deckhead and bulkhead.
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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:
Other-Deck 3 Service Stairs
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Violation:
A cart with approximately five cases of bottled water was stored on the staircase landing under an unfinished deckhead. Crew reported the water was supplying the nearby water distribution point for guests debarking the vessel. The water was moved.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes.
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