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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The AGE Log did not comply with the 2018 Operations Manual. This was noted on the previous inspection.
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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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The meal seating column was not always completed. Medical staff explained that sometimes this information is not readily available from the passenger.
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Recommendation:
Ensure to complete all columns of the log.
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Item No.:
08
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Site:
Galley-Deck 4 Pastry
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Violation:
The chilled water lines to the right ice cream machine were not uniquely identified.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Aft Evaporator
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Violation:
Water was continuously leaking from the relief vent of the reduced pressure backflow device installed on the high salinity overboard discharge.
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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-Lap Pool
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Violation:
The rope for the flotation device was tied around the railing making it difficult to access in an emergency.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency.
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Item No.:
15
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Site:
Galley-Deck 3 Dry Store Lockers
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Violation:
A can of cranberry juice stored in the middle locker was heavily dented. It was discarded.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
16
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Site:
Galley-Deck 3 Port Beverage Station
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Violation:
The temperature of the milk inside the bulk milk dispenser was measured between 42F and 44F. The milk was 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 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Deck 3 Cold Pantry
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Violation:
A hotel pan of chicken salad stored in the walk-in refrigerator was labeled with a 7 October discard (prepared on 1 October). However, the cooling log showed the chicken breast used to make the chicken salad was prepared and cooled on 30 September. A new 7-day discard label reflecting a 6 October discard date was placed on the chicken salad after the finding.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
16
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Site:
Buffet-Oceanview Caf
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Violation:
Marinated herring and cold smoked salmon had consumer advisories, but these did not state that these foods were served raw or undercooked. Corrections started immediately.
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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 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 or 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.
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Item No.:
17
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Site:
Buffet-Oceanview Caf
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Violation:
The beverage stations had two different time control plans for the milk and cream. These plans had different set-up and discard times. Staff removed one of the plans that they deemed outdated.
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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 and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (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.:
20
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Site:
Bar-Caf al Bacio
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Violation:
The food splash zones of both espresso machines were difficult to clean with an excess of silicone and gaps to internal parts.
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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-Sushi on 5
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Violation:
The food zone of the toaster next to the utility sink of the sushi counter had slotted fasteners.
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Recommendation:
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-Pantry Cold Room
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Violation:
The walk-in refrigerator was out-of-order during the inspection. Staff noticed the walk-in refrigerator temperature was high earlier in the day and reported it to the maintenance department. Staff reported that potentially hazardous foods out of temperature were discarded.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
The five far left auxiliary rinse spray nozzles in the flight type dishwash machine were dripping water and not producing an effective spray pattern.
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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-Deck 4 Potwash
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Violation:
The water in the wash compartment of the three-compartment sink was yellow in color and heavily soiled with food debris and grease during operation.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 3 Port Warewash
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Violation:
The soiled drop-off area of the warewash station was over crowded with soiled equipment. The countertops were packed with racks of soiled coffee cups, drinking glasses, crme Brule dishes, escargot dishes, and wine glasses, as well as loose water pitchers and coffee carafes. This overcrowding caused racks of soiled coffee cups to be stored on three different garbage cans. Two racks of soiled equipment and at least 3 coffee carafes were directly on the deck as well. The warewash worker side of the soiled drop-off counter was also over crowded with stacks of soiled equipment. Some racks of soiled equipment and stacks of soiled plate covers needed to be placed on the deck in order to open the flight-type warewash machine.
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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
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Site:
Galley-Deck 3 Pot Wash
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Violation:
The mechanical potwash machine was out of order on the day of the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Tuscan Grille
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Violation:
One of the two hood-type warewashing machines was out of order and being serviced at the time of the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 3 Port Warewash
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Violation:
The two center left auxiliary rinse spray nozzles in the flight-type washwash machine were not producing water during operation.
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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.:
27
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Site:
Dining Room-Murano
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Violation:
The dome hinges of the previously cleaned cheese trolley were soiled with cheese residues. Corrections started immediately.
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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.:
27
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Site:
Galley-Deck 3 Pot Wash
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Violation:
The bottom front inside corners of a plate trolley were soiled with food 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.:
27
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Site:
Galley-Deck 3 Luminea Galley Pantry
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Violation:
The top of the deck oven 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.:
27
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Site:
Galley-Deck 4 Hot Galley
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Violation:
The underside of the char gill was heavily soiled with encrusted grease residue.
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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.:
28
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Site:
Galley-Deck 3 Pastry
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Violation:
At least 10 clean water pitchers were stored on the pastry service line opposite the port warewash station upright and uncovered.
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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-Deck 3 Cold Pantry
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Violation:
A stack of bowls stored under the starboard service counter were stacked wet.
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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-Deck 3 Pot Wash
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Violation:
Three stacks of clean plate covers were stored in the soiled plate trolley
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
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Site:
Galley-Sushi on 5
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Violation:
On the clean racks of the warewashing area, the soy sauce ceramic dispensers were still air-drying, however, these were difficult to clean by brush and dry due to the small openings to access the inside of the dispensers. Condensation was not drying inside.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted. It is recommended that these dispensers are replaced with dispensers that are easy to clean and allow to air-dry. If desired, contact VSP to schedule an equipment review for a new dispenser.
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Item No.:
28
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Site:
Buffet-Oceanview Caf Pasta Station
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Violation:
During breakfast service, a large tray with clean cups was beside the handwash sink, making the cups prone to splash. This was corrected.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
29
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Site:
Buffet-Oceanview Caf Pasta Station
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Violation:
During breakfast service, a large tray with clean cups was over the handwash sink, blocking its use. This was corrected.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
32
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Site:
Galley-Oceanview Caf
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Violation:
During breakfast service, four trash bins with food discards in the potwash area and pantry were unattended with no lids.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
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Site:
Galley-Mast Grill
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Violation:
The wood door leading to the grill area was heavily cracked and in bad repair, making it difficult to clean.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Provisions-Meat Thawing Room
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Violation:
Condensation was accumulating on the bulkhead shared with the walk-in freezer.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
34
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Site:
Galley-Deck 4 Soup/Sauce Station
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Violation:
Water was continuously dripping from the bucket fill tap under the handwash station by the emergency exit door.
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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:
Galley-Deck 3 Starboard Warewash
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Violation:
Water was dripping from the bulkhead-mounted floor cleaner dispenser next to the three-faucet handwash sink.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
40
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Site:
Galley-Deck 3 Roast Station
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Violation:
The emergency exit door leading to the open deck was pinned open during operation.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
42
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Site:
Children Area-Exclusion Policy & Medical Clearance
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Violation:
Staff stated that a child under their care vomited and was sent to the medical center for evaluation in September. Staff showed an end-of-cruise report where she stated that the child was allowed to return to the children center by medical staff. She stated that the permission came in writing on an email but she did not have it to show the inspector.
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Recommendation:
Ensure the child activity center has a written exclusion policy on procedures to be followed when a child develops symptoms of an infectious illness while at the center. Ensure the exclusion policy includes a requirement for written clearance from the medical staff before a child with symptoms of infectious illness can be allowed in the child activity center. Post the policy at the entrance of the child activity center. Do not allow children with infectious illness in the child activity center without written permission from the vessel?s medical staff.
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Item No.:
43
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Site:
Ventilation-Inspection and Maintenance Plan
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Violation:
Staff showed documents stating that the schedule for cleaning HVAC units was once every 6 months and a work instruction from RCI for checking things like damage and airflow. On AMOS, staff showed an instruction referencing the makes manual, SOPs, and bulletins that were not found. These documents did not have instructions about cleaning.
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Recommendation:
Ensure vessels have a plan to inspect and maintain HVAC systems in accordance with the manufacturer?s recommendations and industry standards. Maintain the written inspection, cleaning, and maintenance plan for the HVAC system on the vessel and available for review during inspections. Ensure documentation of the inspection, cleaning, and maintenance plan is available for review during inspections.
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