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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The last symptom listed on the AGE log for a crew member that reported to medical on 12 November at 19:41 was not accurate. The crew member's last symptom on the AGE log was listed as 12 November at 19:40 but the crew member had an additional symptom on 14 November at 17:00. The last symptom listed on the AGE log for a crew member that reported to medical on 3 November at 16:10 was not accurate. The crew member's last symptom on the AGE log was listed as 3 November at 16:00 but the crew member had an additional symptom at 17:45. This is a new requirement to the 2018 VSP Operations Manual.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Reportable total number of passengers ill; (7) Total number of crew; (8) Reportable total number of crew ill. Total number of passengers and total number of crew must be the totals at the beginning of the voyage (i.e., totals on ?date from?). Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Patient ID; (2) Date of the first medical visit or report to staff of illness; (3) time of the first medical visit or report to staff of illness; (4) person's last name; (5) person's first name; (6) person's age; (7) person's sex; (8) designation as passenger or crew member; (9) cabin number; (10) crew member position or job on the vessel, if applicable; (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) bloody stools (yes/no); (c) number of episodes of vomiting in a 24 hour period; (d) fever (yes/no); (e) abdominal cramps (yes/no); (f) headaches (yes/no); (g) myalgia (yes/no); (14) date of last symptom; (15) time of last symptom; (16) entry (yes/no) for whether a specimen was requested; (17) entry (yes/no) for whether a specimen was received; (18) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) entry (yes/no) for whether this was a reportable case; (20) presence of underlying medical conditions that may affect interpretation of AGE. If none, write ?none,? ?not applicable,? ?N/A,? r similar wording. Comments may also be added to the log in this column after the information about underlying illness. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
06
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Site:
Potable Water-Chemical Injection Dosing Point
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Violation:
The injection dosing point was before the potable water pumps but was not located above the chemical dosing tanks. This is a new requirement for the 2018 Operations Manual.
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Recommendation:
Install a check valve or nonreturn valve between the distribution halogen and pH pumps and the injection points. In addition, ensure the potable water distribution halogenation and pH chemical injection dosing points are located on the delivery line downstream of the potable water pumps, OR if the injection dosing point is before the potable water pumps, ensure it is located above the chemical dosing tanks.
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Item No.:
10
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Site:
Recreational Water Facilities-Datalogger Certified Data Security Features
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Violation:
Crew were unable to provide documentation of certified data security features. Crew noted that if data is modified, it will show up on the data logger documentation that data was modified. Documentation from the manufacturer stated 'altering any data in the database will void the [manufacturer] warranty and are strictly prohibited for any non-[manufacturer] personnel' which implies that it is possible to modify data.
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Recommendation:
If an electronic data logger is used in lieu of a chart recorder, ensure it has certified data security features.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal/Vomit Accident Plan
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Violation:
The Fecal/Vomit Accident Plan did not meet or exceed the requirements of the VSP 2018 Operations Manual Annex 13.9. The plan noted: 'Maintain pH of 7.0-7.8 during contact time. For loose stools maintain pH 7.2-7.5'. The new requirement is to maintain pH levels of 7.5 or less at 77F (25C) or higher during the disinfection process. This was a new requirement in the 2018 Operations Manual.
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Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.9 is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Main Pool
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Violation:
Two screws were missing from the starboard side antientrapment drain cover. Three screws were missing from the port side antientrapment drain cover. The center bar under the drain cover was misaligned. Crew voluntarily drained the facility. The inspector was unable to move the drain cover.
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Recommendation:
Ensure antientrapment drain covers are installed and maintained in accordance with manufacturer specifications.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spa #3
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|
Violation:
One of the antientrapment drain covers was missing 2 of 4 screws.
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Recommendation:
Ensure antientrapment drain covers are installed and maintained in accordance with manufacturer specifications.
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Item No.:
10
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Site:
Recreational Water Facilities-Beach Pool
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|
Violation:
One of the antientrapment drain covers was missing one screw.
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Recommendation:
Ensure antientrapment drain covers are installed and maintained in accordance with manufacturer specifications.
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Item No.:
11
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Site:
Medical-Crew Member Late Reporting
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Violation:
A crew member (nonfood-handler) reported to the medical center at 18:00 on 28 November after experiencing 3 episodes of diarrhea with symptom onset at 09:00 on 27 November. The crew member was working during symptom onset and continued to work while symptomatic until 12:31, and then again from 13:34 to 16:03 and 19:31 to 20:50, according to the crew member's time sheet. The crew member also ate in the crew mess at least 2 times between symptom onset and reporting to medical. A written disciplinary action from the ship was noted in the crew member's records.
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Recommendation:
When nonfood 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 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
15
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Site:
Provisions-Dry Stores
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|
Violation:
A container of malted milk was crushed.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
16
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Site:
Buffet-Starboard Show Galley
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|
Violation:
A tray of cracked eggs in individual containers was in the time control refrigerator under the bread counter. A label with the date 12-1-2018 was affixed to the tray. Staff stated the eggs were on time control.
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Recommendation:
Remove any date labels when food is placed on time control.
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Item No.:
19
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|
Site:
Buffet-Windjammer Starboard Cold Counter
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|
Violation:
A bowl of whipped cream was not fully protected by the sneeze guard. In addition, the almost the entire handle of the serving spoon, including where the consumer's hand made contact, was coated in whipped cream.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Ensure that if there is self service of scooped frozen dessert, service is out of shallow pans no deeper than 4 inches (100 millimeters) and no longer than 12 inches (300 millimeters). Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
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Site:
Galley-Hot Galley
|
|
Violation:
Liquid was dripping from two places on the underside of the right combination oven and pooling on the deck.
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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:
Dining Room-Sabor Tortilla Oven
|
|
Violation:
The black coated slide connected to the dough chute was rough and the black coating appeared to be deteriorating. The slide was removed to be repaired.
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|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Dining Room-Sabor Tortilla Oven
|
|
Violation:
There were four slotted fasteners on each of the two heating plates. Staff stated these had previously been filled with a high-temperature food-grade sealant and a technician would replace the sealant. The oven was taken out of service.
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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.:
21
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|
Site:
Room Service-
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|
Violation:
Twenty-nine trays on the clean storage racks held approximately 10-12 small coffee pots for room service. The exterior surface of the pots were peeling in several places, creating a rough surface. The inspector could use a fingernail to remove small pieces of the peeling material. Staff stated the pots are replaced every three months because of the peeling surfaces.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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|
Site:
Galley-Chops Show Galley
|
|
Violation:
The metal braided hose for the combination oven was frayed and rough in the middle. Repairs began immediately.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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|
Site:
Galley-Deck 3 Cooler
|
|
Violation:
Both doors were damaged on cooler 441 0386 099 and gaps were visible into the cooler.
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|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
The far right final rinse spray nozzle on the rack-type glasswash machine did not form an effective fan 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.
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Item No.:
22
|
|
Site:
Buffet-Starboard Show Galley
|
|
Violation:
The solution in the sanitizing bucket was cloudy. It was replaced immediately.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
24
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
The temperature at the final rinse spray arm manifold was measured at 200F and 197F.
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|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F).
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Item No.:
25
|
|
Site:
Galley-Deck 4
|
|
Violation:
There was inadequate solution in two sanitizer buckets under the bain marie at the front counter causing the wiping cloth to not be completely submerged.
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|
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.:
25
|
|
Site:
Galley-Deck 7 Parc Cafe
|
|
Violation:
A wet wiping cloth was stored in an empty red bucket on the three-bucket stand next to a full sanitizing bucket. Staff stated they had just used the cloth with the sanitizing solution.
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|
Recommendation:
Restrict wiping cloths to the following: (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-Deck 3 Clean Plate Storage
|
|
Violation:
Egg debris was observed on 2 plates out of 100 checked in the clean storage plate trolleys behind the bar service in this area.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
|
|
Site:
Preparation Room-Deckhead
|
|
Violation:
The condenser in the deckhead above the preparation counter contained a significant amount of frost that was collecting and occasionally dripping onto the meat preparation surface.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Preparation Room-Deckhead
|
|
Violation:
The condenser in the deckhead above the preparation counter contained a significant amount of frost that was collecting and occasionally dripping onto the mead preparation surface.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
29
|
|
Site:
Galley-Deck 4
|
|
Violation:
The water at the handwash sink by FD4.7.12 measured 122.2 F.
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|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
33
|
|
Site:
Buffet-Izumi
|
|
Violation:
The drain penetration into the deck for the far right grill station handwash sink did not have a profile ring leaving a gap into the open area.
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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
|
|
Site:
Galley-Izumi
|
|
Violation:
Water was dripping from the bulkhead at the far left grill by the handwash sink from an underdetermined source.
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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
|
|
Site:
Galley-Deck 3 Port side
|
|
Violation:
What appeared to be red peppers were observed on the deck beside the combination ovens in this area. No food preparation was occurring in this area and the surrounding deck was previously cleaned.
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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
|
|
Site:
Galley-Deck 4 Pot Wash
|
|
Violation:
Water was dripping form the light fixture over the potwash clean area beside sanitizer DV270.2 from an undetermined source.
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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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|
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Item No.:
33
|
|
Site:
Galley-Deck 4 Pastry
|
|
Violation:
Water was dripping from a seam in the deckhead inside cold store 4955. No food was affected.
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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
|
|
Site:
Galley-Deck 4
|
|
Violation:
Water was observed dripping from the deckhead across from the pantry area close to cooler 4411.084G.904.
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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
|
|
Site:
Buffet-Deck 3 American Icon
|
|
Violation:
After breakfast dirty dishes were being staged on trolleys in carpeted areas.
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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
|
|
Site:
Galley-Deck 3 Bar
|
|
Violation:
Outside the bar storage area a black substance was observed dripping form the deckhead onto the deck.
|
|
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
|
|
Site:
Provisions-Dry Stores
|
|
Violation:
Water was observed dripping from the bulkhead in the area of the pancake mix.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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|
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Item No.:
33
|
|
Site:
Buffet-Starboard Show Galley
|
|
Violation:
There was a large hole in the bulkhead where the connection for the telephone penetrated the bulkhead.
|
|
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
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
A deck tile next to the prewash compartment of the flight-type dishwash machine was missing a corner. Water was pooled in the recess, and the tile shifted slightly when stepped on. In addition, the deck grout behind the machine at the juncture with the stainless steel foundation was recessed and chipped. Staff stated these areas were scheduled for repair by a riding grout team.
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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
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Liquid was dripping from two places on the underside of the right combination oven and pooling on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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|
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Item No.:
33
|
|
Site:
Galley-Hot Galley
|
|
Violation:
There was missing and recessed grout in several areas of the hot galley. Staff stated this area was scheduled for repair by the grout team.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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|
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Item No.:
33
|
|
Site:
Galley-Johnny Rockets Show Galley
|
|
Violation:
The deck grout was missing and recessed. Staff stated it was scheduled to be repaired by the grout team.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Giovanni's Table
|
|
Violation:
The water line to the bain marie was leaking, A puddle had formed on the bottom of the technical compartment below the leak.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 4
|
|
Violation:
The second from the right tilting kettle that was in use had a significant amount of water dripping into the scupper caused by a steam line leak.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Condensate was dripping from the left, front side of the exhaust hood for the two-compartment combination oven. Condensate was also collected on the back of the exhaust hood on the light fixture. Staff increased the extraction from the hood.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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|
|
Item No.:
39
|
|
Site:
Galley-Pantry - Port
|
|
Violation:
A small fly was in front of the multi-flow locker.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Windjammer Starboard Jam and Marmalade Island
|
|
Violation:
A large fly was in this area.
|
|
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.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Adventure Ocean - Nursery
|
|
Violation:
The water temperature at the handwash station in the toilet room was measured at 116F. The water temperature could not be adjusted by the user.
|
|
Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
|
|
|
Item No.:
42
|
|
Site:
Children Area-Adventure Ocean - Aquanauts
|
|
Violation:
The water temperature at the handwash station in the toilet room was measured at 114F. The water temperature could not be adjusted by the user.
|
|
Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
|
|