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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The electronic AGE log could not be downloaded in a format in Annex 13 of the 2011 VSP Operations Manual. Also, the STARDOCs system automatically identifies a patient as a case based on symptoms and does not allow the medical officer to remove a person as a case if they have underlying illness that may cause AGE-like symptoms or to count a patient as a case if the doctor determines they are an AGE case.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person's name; (5) person's age; (6) person's sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
06
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Site:
Potable Water-Microbiological Testing
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Violation:
The color comparator for the Colilert test expired on 10 February 2012.
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Recommendation:
Analyze samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Operate and maintain test kits, incubators, and associated equipment in accordance with the manufacturers' specifications.
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Item No.:
08
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Site:
Potable Water-Distillate/Permeate Lines
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|
Violation:
The distillate and permeate lines were not striped blue/gray/blue between the evaporators and reverse osmosis unit and the production halogenation injection.
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Recommendation:
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-
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Violation:
There were no backflow prevention devices installed on the shower hose in the tubs in cabins 6-156 and 6-154.
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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: (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities;
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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
Tank 2 port was repaired in December 2011. Following the repairs and painting, there was no documentation that the manufacturer's recommendations for drying and curing of the paint were followed. Also, the halogenation level before placing the tank back into service was not recorded.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers' recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers' recommendations for application, drying, and curing; and (3) written documentation that the manufacturers' recommendations have been followed for application, drying, and curing.
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Item No.:
08
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Site:
Galley-Hot Galley
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Violation:
The backflow prevention device on the potable water line to combination oven (#4811.092.520 [left]) had a constant stream of water exiting the valve. The brass housing on the vent was severely discolored around the water stream indicating a longstanding failure of this device.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Flow Meters
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|
Violation:
There were no flow meters to monitor the flow rate of the pumps for any of the recreational water facilities.
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Recommendation:
Monitor and adjust the RWF's flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
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Item No.:
10
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Site:
Recreational Water Facilities-Water Chemistry Testing
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|
Violation:
There was no test kits for monitoring alkalinity and total chlorine in the RWFs.
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Recommendation:
Ensure a test kit is available for testing water quality parameters, including free and total halogen levels (chlorine and bromine, where applicable), pH, and total alkalinity. Ensure that test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free residual halogen normally maintained in the RWF. Ensure test kits for pH are accurate to within 0.2. Ensure all reagents are not past their expiration dates.
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Item No.:
10
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Site:
Recreational Water Facilities-Filter Housing and Hair Strainer Disinfection
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Violation:
There was no record of the contact time of disinfection of the filter housings. There was no concentration or contact time recorded for the disinfection of the hair strainers and hair strainer housings.
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Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures. Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Chart Recorders
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|
Violation:
Analyzer chart recorders were installed for the RWFs, but were not fully functional. The sample line for the pool analyzer was located on the line directed back to the pool. (2011)
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank.
Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Signs
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Violation:
The safety signs at the main pools and whirlpools did not meet the new requirements of the 2011 VSP Operations Manual. At the Serenity pool and whirlpool, the signs did not prohibit use by children in diapers. Also, the whirlpool sign did not caution against use by children or by persons with low blood pressure. The Serenity area was restricted to passengers aged 21 and over.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children's RWF signs, include the exact wording "TAKE CHILDREN ON FREQUENT BATHROOM BREAKS" or "TAKE CHILDREN ON FREQUENT TOILET BREAKS." 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.
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Item No.:
10
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Site:
Recreational Water Facilities-Depth Markers
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|
Violation:
The depth markers at the main pools were only in feet.
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Recommendation:
Prominently display the depth of each RWF that is deeper than 1 meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1 meter (3 feet) change in depth.
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Item No.:
16
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Site:
Food Service General-Time Control Plans
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|
Violation:
The ship's time control plans did not include the set-up time to indicate when food is actually moved from temperature control to time control for each operation where time control is used.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Food Service General-Consumer Advisiory
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|
Violation:
There were no consumer advisory signs at self-service outlets or statements and asterisks in menus in restaurants. Animal-derived foods could be served raw or undercooked in these food outlets.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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|
Site:
Buffet-Messes
|
|
Violation:
The refrigerated milk compartments for coffee machines were listed on the time control plan for each of the service areas. These units were not marked as time control.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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|
Site:
Buffet-Service Line
|
|
Violation:
Vanilla soft serve mix in the hopper was measured at 48°F internal temperature. Chocolate mix in the adjacent hopper met the potentially hazardous food temperatures indicating the unit was functioning properly. The vanilla soft serve operation was immediately suspended by the ship's staff.
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|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
20
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|
Site:
Galley-Grill Stations
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|
Violation:
The forward port grill station had a deep groove around the recessed flat grill that made the unit difficult to clean.
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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; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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|
Site:
Galley-Deli
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|
Violation:
The back plate of the right food slicer had a difficult to clean seam near food exit.
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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.
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Item No.:
21
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|
Site:
Galley-Deli
|
|
Violation:
There was a seam at the right bulkhead/grill juncture where the profile strip covering the seam had separated from the flat & grooved grill.
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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
|
|
Site:
Galley-Taste of the Nation
|
|
Violation:
A 2-inch gap was noted at the bulked/recessed flat grill juncture in the cabinet below the grill where the bulkhead panel had pulled away from the equipment. This gap made cleaning this area difficult.
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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
|
|
Site:
Galley-Center Galley
|
|
Violation:
Loose profile strips were noted on two grill units at the bulkhead juncture that made them difficult to clean.
|
|
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
|
|
Site:
Bar-Lobby Bar
|
|
Violation:
The dishwasher was repaired when the onboard technician replaced the thermostat. The morning monitoring temperature were recorded at 152°F for wash and 183°F for final rinse temperatures.
|
|
Recommendation:
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Item No.:
22
|
|
Site:
Galley-Potwashing
|
|
Violation:
The automatic potwashing machine was being repaired at the time of the inspection. Repairs were completed before the inspection was finished.
|
|
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
|
|
Site:
Galley-Potwashing
|
|
Violation:
Soiled pots and pans exceeded the storage capacity of the area. Deck stands extended into the galley to contain the excessive number of utensils, pots and pans that needed to be washed. A four foot stack of soiled pots and pans was noted on a garbage can in the soiled utensil area.
|
|
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-Potwashing
|
|
Violation:
The sanitizing solution in the three-compartment sink had a grease film on the surface.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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|
Site:
Galley-Potwashing
|
|
Violation:
The sanitizing solution in the three-compartment sink had a grease film on the surface.
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|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
|
|
Site:
Galley-Dishwashing
|
|
Violation:
The glasswasher has been out of order for about three weeks awaiting spare parts delivery.
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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
|
|
Site:
Galley-Dishwashing
|
|
Violation:
The main dishwasher and glasswasher were out of service. The dishwasher has been out of service for 2 days awaiting spare parts that are scheduled to be delivered the day of the inspection. The glasswasher was repaired and returned to service during 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.
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Item No.:
22
|
|
Site:
Galley-Potwashing
|
|
Violation:
The automatic potwasher temperature gauges were clouded over with condensation which made them unreadable. The final rinse gauge did not move during the final rinse cycle. The final rinse temperature was measured above 180°F with a temperature label applied to the manifold.
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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.:
23
|
|
Site:
Bar-Lobby Bar
|
|
Violation:
The wash temperature of the in-use undercounter dishwasher was measured at 118°F.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74°C (165°F) for a stationary-rack, single-temperature machine; (2) 66°C (150°F) for a stationary-rack, dual-temperature machine; (3) 71°C (160°F) for a single-tank, conveyor, dual-temperature machine; (4) 66°C (150°F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
|
|
Site:
Bar-Lobby Bar
|
|
Violation:
The undercounter dishwasher had a final rinse utensil surface temperature of 126°F as measure by thermocouple.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
|
|
Site:
Galley-Center Galley
|
|
Violation:
Old food splash was noted on the underside of a counter above the bain marie.
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|
Recommendation:
Ensure the surfaces in the food splash zone above food storage/service is maintained clean.
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Item No.:
26
|
|
Site:
Galley-Grill Stations
|
|
Violation:
The forward starboard grill station had a clean recessed flat grill that had old food soil along the side seam of the grill. The adjacent deep fat fryer had a small amount of old food residue inside.
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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
|
|
Site:
Galley-Central Pantry
|
|
Violation:
Four woven bread baskets in the clean stack were found with bread crumbs and sugar residue in their bottoms. All were removed for washing.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
|
|
Site:
Galley-Ice Cream
|
|
Violation:
The yogurt machine had old dried mix on the left side of the machine.
|
|
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
|
|
Site:
Galley-Appetizer Preparation
|
|
Violation:
Inside walk-in cooler (#11-07), there was dust accumulated on the fan guard of the evaporator unit.
|
|
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.:
28
|
|
Site:
Galley-Potwashing
|
|
Violation:
The clean pot and pan storage area had water leaking from a deckhead seam that extended from the left bulkhead to the outside of the canopy over the conveyor potwash machine.
|
|
Recommendation:
Repair the leak to protect the clean storage area.
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Item No.:
28
|
|
Site:
Galley-Taste of the Nation
|
|
Violation:
Soiled induction heating units were stored in the cabinet below the counter where they are normally used. Food soil from these units had spilled onto shelves used to store clean equipment.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
|
|
Site:
Galley-Deli
|
|
Violation:
Clean cutting boards were stacked wet in a manner that precluded air drying.
|
|
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.:
29
|
|
Site:
Galley-Taste of the Nation
|
|
Violation:
The service area handwashing sink was filled with a large amount of chopped onions, peppers and meat debris indicating its use for other than hand washing.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose..
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|
Item No.:
33
|
|
Site:
Bar-Main Pool Bar
|
|
Violation:
A heavy accumulation of soil was noted on the deck in the recessed area of the sliding doors between the service areas.
|
|
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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|
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Item No.:
33
|
|
Site:
Galley-Center Galley
|
|
Violation:
Decks were missing grout in many spots making them difficult to clean. Deck maintenance has been initiated as an ongoing project on the ship.
|
|
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.:
34
|
|
Site:
Galley-
|
|
Violation:
There was a continuous leak of water from a deck-head mounted speaker outside the crew toilets. This was in a passageway used to transport food containers and clean utensils into the deli service area.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
41
|
|
Site:
Galley-Crew Toilet
|
|
Violation:
There was no sign advising users to open the door with a tissue. A tissue dispenser was installed and a waste receptacle was by the door.
|
|
Recommendation:
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The OPRP indicates that TOR HB would be used during outbreaks, but staff stated that Virox would be used.
|
|
Recommendation:
Update the OPRP to indicate the disinfectant used on for outbreaks.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The OPRP did not describe the procedures for returning the vessel back to normal operations following an outbreak. Also, there was no information on how passengers and crew would be informed of an outbreak or how embarking passengers are informed of an outbreak on the previous cruise. Staff stated that these letters are sent from the corporate office, but this was not indicated in the OPRP.
|
|
Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; (5) Procedures for returning the vessel to normal operating conditions after an outbreak;
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Item No.:
41
|
|
Site:
Housekeeping-Public Toilets
|
|
Violation:
There was no sign advising users to wash their hands inside any of the inspected public toilet rooms.
|
|
Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands.
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