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Item No.:
02
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Site:
Medical-Close Contacts
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Violation:
Medical staff was asking reportable AGE case crew members if they had additional immediate contacts (i.e. boyfriend, girlfriend, spouse, etc.) besides cabin mates, but it was not consistently documented if they did not. This was written on the previous inspection report, however improvements had been made since then.
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Recommendation:
Document if there are no additional immediate contacts.
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Item No.:
02
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Site:
Medical-
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Violation:
The AGE surveillance logs did not consistently indicate the sex of a crew member.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (6) person's sex.
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Item No.:
05
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Site:
Potable Water-Lower Loop Far Point (Deck 2)
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Violation:
The chlorine analyzer measured 1.46 for 10-15 minutes while the inspection team was in the area. Chlorine measurements obtained by the inspector were 1.80 ppm, 1.56 ppm, 1.77 ppm, and 1.74 ppm. Chlorine measurements obtained by the crew member were 1.76 ppm, 1.70 ppm, 1.69 ppm, and 1.75 ppm. The analyzer was recalibrated to 1.61 ppm.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
07
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Site:
Potable Water-Pipe Maintenance
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Violation:
Since the last inspection in February 2015, five projects for cabin potable water lines and the mineralizer were completed. The written records stated these areas were disinfected with 200 ppm chlorine for 1 hour prior to installation, which is only allowed by VSP during an emergency. Staff stated that not all of these replacements were emergency repairs. This method was also outlined in the company's operating procedures.
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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.:
08
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Site:
Potable Water-Medical Center Bath Tub
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Violation:
This bath tub had a shower hose attached to the faucet. The backflow prevention device on the shower hose was installed below the flood-level rim.
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Recommendation:
Move the backflow prevention device to another position on the water supply line where it will not become immersed in water.
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Item No.:
09
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Site:
Recreational Water Facilities-Forward Pool
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Violation:
Chlorine measurements obtained by the inspector from inside the pool were 5.71 ppm, 5.72 ppm, and 5.50 ppm. Chlorine measurements obtained by the crew member were 6.69 ppm, 6.47 ppm, and 6.08 ppm. The analyzer chart indicated the chlorine level was 4.4 ppm at the time the manual measurements were obtained from inside the pool.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm).
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
A singer experienced AGE symptoms beginning at 1:30 am on 17 April. He remained in his cabin during the morning and reported to the medical center at 12:29 pm.
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Recommendation:
Crew members must report to medical immediately after experiencing symptoms of vomiting or diarrhea.
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Item No.:
11
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Site:
Medical-Crew Member Isolation
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Violation:
A crew mess attendant experienced reportable acute gastroenteritis (AGE) symptoms on 20-21 April. He was put into medical isolation on 20 April at 11:09 am. According to his 72-hour self-administered questionnaire (which he filled out), he indicated he went to the crew mess on 20 April at 2:30pm and 9:20pm.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work.
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Item No.:
13
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Site:
*General Comments-Sushi Variance
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Violation:
The ship was conducting interactive sushi making classes for guest participation but did not have an approved variance for this procedure. The variance was submitted to VSP on 18 February but had not been approved as of the inspection date. No written procedures were in place to ensure guests adhered to proper food handling procedures. No health questionnaires were given to guests to ensure they did not participate in the class while experiencing vomiting and diarrhea. According to staff, two sushi classes were held on the voyage between 14-29 April when the ship had over 2% reportable guests with acute gastroenteritis (AGE) symptoms and was operating in Level 3 of the Outbreak Prevention Plan (OPP).
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
16
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Site:
Galley-Deck 5 Cold Pantry
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Violation:
The posted time control plan listed both a hot holding cabinet and Alto Shaam #0 as time control units. Upon inspection only the Alto Shaam #0 was found and it was later determined both entries referred to the same piece of equipment.
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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.:
18
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Site:
Galley-Walk-in Refrigerator
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Violation:
Two trays of breaded turkey (raw) were stored above raw shell eggs.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
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Item No.:
19
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Site:
Galley-Deck 5 Cold Pantry Walk-in #503
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Violation:
The plastic wrap covering on several stored food items, such as cut lettuce, pasta salad, potato salad, and pineapple, was either partially peeled back or completely removed. The food items were not in the cooling process and were stored.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
22
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Site:
Galley-Deck 5 Warewash
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Violation:
The temperature and pressure gauges on the mechanical dishwash machine were difficult to read due to an accumulation of condensation.
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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
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Site:
Galley-Warewash
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Violation:
The pressure gauge on the hood-type glasswash machine was stuck reading approximately 2.8 bar. Two wash cycles were observed and the pressure gauge did not move from this position during the final rinse. According to the data plate the required pressure for the final rinse was between 1.0 and 1.7 bar.
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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-Windjammer Beverage Stations
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Violation:
The interior side of the white deflector panel in both counter-mounted ice machines were soiled with a black and red color residue.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Deck 5 Pastry
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Violation:
The technical compartment housing the operating lever for the salamander was heavily soiled with dust and debris.
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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.:
39
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Site:
Galley-Windjammer Hot Galley
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Violation:
One live house fly was observed in the hot galley section.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Range Stove Top
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Violation:
Three small crawling insects were found in the grease drip tray and drip tray housing on the two range stove tops on the right side. These two range stove tops were not in use during the inspection.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Buffet-Park Cafe
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Violation:
Several dead insects were in the light fixtures above the employee side of the park cafe and bar.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
44
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Site:
Medical-Reportable Case Definition
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Violation:
Medical staff were not consistently applying the reportable AGE case definition correctly. Some passengers or crew members who experienced one or two episodes of diarrhea were identified as reportable AGE cases, even though it was not documented if the diarrhea was above normal for the individual. Also, medical staff explained symptomatic passengers and crew members were reportable cases because they experienced diarrhea plus additional symptoms. This description pertained to vomiting.
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Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP-during inspections and on request-knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP 2011 Operations Manual or by responding correctly to the inspector's questions as they relate to the specific operation, and properly trains employees to comply with Section 4 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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