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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The log for the cruise dated 25 April to 4 May did not include the patient ID, date and time of report to medical, or illness onset time for the one passenger on the log. In addition, this passenger had 4 episodes of diarrhea and 2 episodes of vomiting but was listed as nonreportable on the log. There were no underlying medical conditions reported. When asked, the medical designee was not clear on definition of a case.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38°C [100.4°F]). 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.:
02
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Site:
Medical-Viral Specimen Collection Containers
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|
Violation:
The vessel did not have the required10 clinical specimen collection containers for viral agents.
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Recommendation:
Ensure the medical staff maintains a supply of at least 10 clinical specimen collection containers for both viral and bacterial agents (10 for each), as well as a shipping container that meets the latest shipping requirements of the International Air Transport Association (IATA) and U.S. Department of Transportation for Biological Substances, Category B designated shipments (or higher). Ensure the vessel maintains the appropriate labels and markings required for shipping Biological Substances, Category B shipments. Ensure the vessel maintains appropriate refrigerant materials to keep clinical specimens cool. (see Annex 13.4 of the VSP 2011 Operations Manual.)
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Item No.:
06
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|
Site:
Potable Water-Test Kit Secondary Standards
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Violation:
There were no secondary standards for the potable water test kit.
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|
Recommendation:
Ensure the halogen test kit used to calibrate the halogen analyzer is accurate to within 0.2 mg/L (ppm) for halogen and graduated in increments no greater than 0.2 mg/L (ppm) in the range of free residual halogen normally maintained in the potable water system. Ensure all reagents used with the test kit are not past their expiration dates. Where available, maintain appropriate secondary standards onboard for electronic test kits to verify test kit operation.
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Item No.:
06
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Site:
Potable Water-Bunkering Microbiologic Sampling
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Violation:
The vessel only had the annual sampling reports from the municipalities and not the latest microbiologic sampling results. According to the staff, these were the only reports available. The vessel had equipment for microbiologic sampling, but they were not using it for bunkering samples. This was written on the previous inspection.
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Recommendation:
Where available, ensure the vessel has a copy of the most recent microbiologic report from each port before bunkering potable water to verify that the water meets potable standards. Ensure the date of the analysis report is 30 days or less from the date of potable water bunkering, and include an analysis for Escherichia coli at a minimum. If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers' specifications.
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Item No.:
07
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Site:
Potable Water-Storage Tanks
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Violation:
The two potable water tanks share a wall with the hull. Salinometers had been installed and the corporate office had submitted a variance to VSP for review. The variance was still pending at the time of the inspection.
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Recommendation:
Ensure potable water tanks do not share a common wall with the hull of the vessel or with tanks or piping containing nonpotable water or other liquids.
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Item No.:
07
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|
Site:
Potable Water-Boiler
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|
Violation:
According to the staff, the boiler system was fed by the potable water system. It was unclear if there was a reduced pressure assembly backflow prevention device or air gap on this connection.
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Recommendation:
Protect the potable water system against backflow or other contamination by backflow prevention devices or air gaps. Ensure the permeate lines and distillate lines directed toward the potable water system are also protected.
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Item No.:
08
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|
Site:
Potable Water-Cross-Connection Control Program
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|
Violation:
On the cross-connection control program, the devices for protecting the toilet supply lines were not included. In addition, for the promenade deck hose connections, the device was listed, but there was no quantity indicated. Finally, there were notes for the various galley combination ovens stating 'not in use,' but there was no information about the devices.
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|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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|
Site:
Potable Water-Hoses
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|
Violation:
The 5 blue canvas hoses were not labeled 'Potable Water Only' at each connecting end. In addition, one of the blue plasticized hoses had been repaired with duct tape. Finally, several of the potable water fittings were corroded.
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|
Recommendation:
Label potable water hoses with the words "POTABLE WATER ONLY" in letters at least 13 millimeters (0.5 inch) high at each connecting end. Construct all hoses, fittings, and water filters used in the bunkering of potable water of safe, easily cleanable materials approved for potable water use and maintain them in good repair. Ensure other equipment and tools used in the bunkering of potable water are constructed of safe, easily cleanable materials, dedicated solely for potable water use, and maintained in good repair.
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Item No.:
08
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|
Site:
Potable Water-Storage Tanks
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|
Violation:
There was no sample cock for the port tank. The sample cock on the starboard tank was not turned down and there was no label.
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|
Recommendation:
Ensure potable water tanks have labeled sample cocks that are turned down. Identify the sample cocks with the appropriate tank number.
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Item No.:
16
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|
Site:
Galley-Salad Pantry
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|
Violation:
Inside refrigerator #6 a platter of cold cuts had a temperature of 53°F. The internal temperature of the refrigerator was 53°F. All potentially hazardous foods inside this refrigerator were immediately discarded.
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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.:
16
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|
Site:
Galley-Salad Pantry
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|
Violation:
Inside refrigerator #5 cut lettuce had a temperature of 62.4°F as measured by both the inspector and chef. The internal temperature of refrigerator #5 was 60°F.
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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.:
19
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|
Site:
Galley-Salad Preparation and Bakery
|
|
Violation:
Food items were stored on the soiled ingredient storage shelves.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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|
Site:
Provisions-Room #2
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|
Violation:
Hotel pans of noodles and tahini paste were stored in hotel pans that were soiled with dried food particles.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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|
Site:
Galley-Salad Pantry
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|
Violation:
There were slotted fasteners inside all reach-in refrigerators.
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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.:
20
|
|
Site:
Galley-Salad Pantry
|
|
Violation:
The internal temperatures of refrigerators #5 and #6 were 60°F and 53°F, respectively.
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|
Recommendation:
Food contact equipment must be maintained 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 operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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|
Site:
Galley-Salad Preparation and Bakery
|
|
Violation:
Inside the left preparation sink, the sealant around the drain was cracked. This was written on the previous inspection report.
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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.:
20
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|
Site:
Galley-Hot Galley
|
|
Violation:
One red cutting board was heavily scored and difficult to clean.
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|
Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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|
Site:
Galley-Hot Galley
|
|
Violation:
The newly installed flat grill had a large, difficult to clean gap on the right side and underneath where the grill joined the old range. The grill mounted on the right side of the range had difficult to clean gaps and seams where it was mounted. There were difficult to clean areas to the right and left of the deep fat fryer. This was written on the previous inspection report.
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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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|
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Item No.:
21
|
|
Site:
Galley-Hot Galley
|
|
Violation:
There was a large gap between the two ranges.
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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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|
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Item No.:
22
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
Three coffee dispensers were stored on the deck next to the soiled storage shelf.
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|
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
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
The sanitizing compartment of the three-compartment sink was adjacent to the soiled landing of the dishwash machine. This resulted in the potential cross-contamination between clean and soiled items.
|
|
Recommendation:
Prevent contamination of clean equipment and the sanitizing sink from the soiled dishwash machine landing.
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Item No.:
22
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
The wash basket inside the dishwash machine contained large food particles and wrappers. There was also a small scrub brush and a scrub pad inside the machine. The machine was not in use at that time.
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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 foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
24
|
|
Site:
Bar-
|
|
Violation:
A container of sanitizing solution had a concentration less than 10 ppm chlorine. Staff stated the solution was made one hour prior.
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|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer's use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer's use directions included in the labeling.
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Item No.:
25
|
|
Site:
Galley-Salad Preparation and Bakery
|
|
Violation:
A wet wiping cloth was stored in an empty bucket.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
|
|
Site:
Galley-Salad Preparation and Bakery
|
|
Violation:
Inside the undercounter storage cabinet, two previously cleaned baking sheets were soiled with food debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
26
|
|
Site:
Galley-Salad Preparation and Bakery
|
|
Violation:
The inside of the previously cleaned food processor was soiled with old food residue. This was written on the previous inspection report.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
26
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
Inside the undercounter storage cabinet, some previously cleaned small crock pots (soup bowls) were soiled with old food debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Bar-
|
|
Violation:
The two coffee grind chutes of the espresso machine and the coffee dispenser were soiled with old coffee residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Food Service General-Kitchen Equipment Storage
|
|
Violation:
Some previously cleaned utensils were soiled with old food residue. This was written on the previous inspection report.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Galley-Salad Preparation and Bakery
|
|
Violation:
Inside the undercounter storage cabinet, two small previously cleaned dessert glasses were soiled with food debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
27
|
|
Site:
Bar-
|
|
Violation:
At the entrance to the bar, the shelf and area below the rubber mat on the shelf was soiled with old food residue. This was written on the previous inspection report.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
The piping below the dishwash machine and pulper were heavily soiled with dust and debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
Many storage shelves containing previously cleaned dishes were soiled with debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
The bottom of the storage racks designated for dishwash racks was soiled with large food debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The inside of the technical compartment to the right of the blast chiller was heavily soiled with dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The cabinet below the bain marie was soiled with a brown substance. Pans and skillets were stored in the cabinet.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Salad Preparation and Bakery
|
|
Violation:
The bowl bracket on the counter-mounted mixer was soiled with old food residue. This was written on the previous inspection report.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Salad Preparation and Bakery
|
|
Violation:
The ingredient storage shelves were soiled with food residue. This was written on the previous inspection report.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Salad Preparation and Bakery
|
|
Violation:
The underside of the previously cleaned slicer was soiled with an oily residue. The counter below the slicer was soiled with food debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Salad Preparation and Bakery
|
|
Violation:
The overshelves were soiled with dust. All six overshelves were empty.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The gap between the two ranges was filled with grease and old food residue. The sides of the equipment in the deep fat frying operation and the deck were heavily soiled with grease and food debris. The range drip trays had a large accumulation of old charred food residue. This was written on the previous inspection report.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The three grease chutes from the stone flat grills were heavily soiled with old food debris and old grease residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The gaps to the right and below the new flat grill were soiled with old grease and food residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Salad Preparation and Bakery
|
|
Violation:
The underside of the right preparation sink was soiled with oil residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Provisions-
|
|
Violation:
Old food soil was on the storage shelves below the numerous food items.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Salad Pantry
|
|
Violation:
The inside of the ice scoop holding container was soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Salad Pantry
|
|
Violation:
The filter and plastic louver on the front cover of the left ice machine were heavily soiled with dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Salad Pantry
|
|
Violation:
During maintenance of the right ice machine, the two front bin cover doors had been placed on top of racks of previously cleaned glasses.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Salad Pantry
|
|
Violation:
The inside of the ice scoop holding container was soiled and the ice scoop was stored inside.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-
|
|
Violation:
A crew member was vacuuming after clean equipment such as chafing dishes, plates, and napkin roll-ups had been set out for service.
|
|
Recommendation:
Do not vacuum after clean equipment has been set out for service.
|
|
|
Item No.:
28
|
|
Site:
Galley-Salad Pantry
|
|
Violation:
Previously cleaned coffee mugs and glasses were inverted to dry on the soiled counter top.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Salad Pantry
|
|
Violation:
In the undercounter storage cabinet, previously cleaned trays were stacked wet and were not allowed to properly air dry.
|
|
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.:
28
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Site:
Galley-Dishwash Area
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Violation:
Previously cleaned dishes were stored on soiled shelves.
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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
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Site:
Galley-Hot Galley
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Violation:
The cabinet below the bain marie was soiled with a brown substance. Pans and skillets were stored in the cabinet.
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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
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Site:
Galley-Dishwash Area
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Violation:
Numerous previously cleaned glasses were stacked wet and had condensation inside the glasses. This prevented proper air drying.
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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.:
28
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Site:
Galley-Dishwash Area
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Violation:
Inside the undercounter storage cabinet, numerous previously cleaned plates were heavily wet and were not allowed to properly air dry.
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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.:
28
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Site:
Galley-Salad Preparation and Bakery
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Violation:
Inside the undercounter storage cabinet, some small dessert glasses were stacked wet inside a hotel pan.
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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.:
31
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Site:
Provisions-Room #1
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Violation:
Spray containers of stainless steel cleaner and bottles of warewash cleaner were stored directly alongside the excess equipment and utensils.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
32
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Site:
Other-Garbage Area - Glass Storage Room
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Violation:
The glass storage room was in poor repair and the deck was heavily corroded. According to the staff, this will be corrected during the upcoming repositioning cruise.
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Recommendation:
Ensure the garbage and refuse storage room is maintained in good repair and kept clean.
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Item No.:
33
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Site:
Galley-Salad Pantry
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Violation:
The light outside the entrance had a large piece missing from the cover. The bulbs were also soiled with dust.
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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-Hot Galley
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Violation:
The sides of the equipment in the deep fat frying operation and the deck were heavily soiled with grease and food debris.
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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-Hot Galley
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Violation:
The light cover in front of the hot holding unit was cracked and had a large piece broken off. The bulbs were also soiled with dust.
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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-Dishwash Area
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Violation:
The deckhead vent was heavily soiled with dust.
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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-Dishwash Area
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Violation:
There were large gaps where the drain pipes from the pulper and the three-compartment sink penetrated the deck.
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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.
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Item No.:
33
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Site:
Galley-Walk-In Cooler
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Violation:
There were gaps around numerous power cables where they penetrated the deckhead. This was written on the previous two inspection reports.
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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.
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Item No.:
33
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Site:
Galley-Salad Preparation and Bakery
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Violation:
The lower bulkhead tiles below the right preparation sink were damaged.
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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.:
33
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Site:
Galley-Salad Preparation and Bakery
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Violation:
The deck below the preparation sink was heavily soiled with old food debris. This was written on the previous inspection report.
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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-Salad Preparation and Bakery
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Violation:
The deck tiles near the deck-mounted mixer were pulling away from the bulkhead, creating a large gap that was difficult to clean. This was written on the previous two inspection reports.
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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.:
33
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Site:
Galley-Hot Galley
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Violation:
The scuppers in front of the kettles were heavily soiled with old food debris. This was written on the previous inspection report.
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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:
Provisions-
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Violation:
Decks, bulkheads, deckheads, and attached equipment were difficult to clean. This was written on the previous inspection report.
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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.
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Item No.:
34
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Site:
Bar-
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Violation:
The faucet between the handwash and the utility sinks had a constant leak.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Provisions-Room #2
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Violation:
A steam line was continuously leaking from the bracket. The leak was captured by the drip pan. No food was currently impacted, but may be impacted when the ship is moving.
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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:
Provisions-Room #1
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Violation:
The light intensity at the back of the room was less than 110 lux. The light was inoperable.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Bar-
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Violation:
The light above the left bottle display rack was inoperable. The light intensity could not be raised to 220 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Bar-
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Violation:
The light intensity at the handwash station was less than 110 lux. There was no light installed near the handwash station.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Galley-Hot Galley
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Violation:
The light cover in front of the hot holding unit was cracked and had a large piece broken off. The bulbs were soiled with dust.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Galley-Walk-In Cooler
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Violation:
The light intensity was less than 110 lux in numerous areas of the walk-in cooler.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Salad Pantry
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Violation:
The light at the entrance was inoperable and was not shielded.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Repair the light.
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Item No.:
36
|
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Site:
Galley-Salad Pantry
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Violation:
The light outside the entrance had a large piece missing from the cover. The bulbs were also soiled with dust.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Food Service General-Light Intensity
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Violation:
There was less than 110 lux of light around and behind counter- and deck-mounted equipment. Examples included equipment at the galley entrance coffee station, the floor mounted mixer in the bakery section, along the equipment on the cook line and the convection ovens. This was written on the previous inspection.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
|
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Site:
Galley-Hot Galley
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Violation:
Above the combination oven next to the handwash station, excess condensation was on the deckhead and inside the hood. The condensation was observed dripping onto the deck. No food items or clean equipment were impacted.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
38
|
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Site:
Provisions-Room #1
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Violation:
Excess equipment and utensils were stored in this area. Staff stated more than 50% of these items were to be discarded.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
|
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Site:
Galley-Salad Preparation and Bakery
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Violation:
Three live flies were on the preparation counter. The area was not in operation 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:
Integrated Pest Management-Active Surveillance Logs
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Violation:
There were no times recorded for active surveillance. This was written on the previous inspection.
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Recommendation:
Ensure the IPM Plan includes provisions for logs for active monitoring of pest sightings in operational areas of the vessel. Ensure the IPM plan includes provisions for training of crew members in charge of log completion. Record the time of the active monitoring inspections in the log.
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Item No.:
40
|
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Site:
Integrated Pest Management-Mooring Lines
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Violation:
Two of the four mooring lines did not have rat guards. According to the staff, new rat guards had been ordered.
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Recommendation:
Ensure all mooring lines have rat guards.
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Item No.:
41
|
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP had been updated since the previous inspection, but some information was still missing. The plan indicated that passengers and crew members would be informed of the outbreak daily, but there were no procedures for how this was to be done. A letter for guests was provided. In addition, the plan indicated that embarking crew and passengers would be advised of an outbreak on the previous cruise, but there were no procedures for how this was to be done. There were no test strips for the disinfectant used, but staff stated that they were following up with the manufacturer. Also, there was no information about how to protect passengers from dermal and respiratory exposure to disinfectants.
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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: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses); (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; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel's safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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Item No.:
44
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Site:
Medical-AGE Log and Case Definition
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|
Violation:
A passenger on the log for the cruise dated 25 April to 4 May had 4 episodes of diarrhea and 2 episodes of vomiting but was listed as nonreportable on the log. There were no underlying medical conditions reported. When asked, the medical designee was not clear on the definition of a case.
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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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