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Item No.:
01
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Site:
Medical-24-Hour Report
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Violation:
On the voyage from 5 November to 10 November there was no 24 hour-report made when returning to the U.S. on 8 November from a foreign port. The vessel did make a 4-hour report when returning to the U.S. on 8 November.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized AGE report based on the number of reportable cases in the AGE log to VSP no less than 24 hours?but not more than 36 hours?before the vessel?s expected arrival at the U.S. port.
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Item No.:
02
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Site:
Medical-Electronic Medical Data Management
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Violation:
The electronic medical data management system would not allow medical personnel to mark a patient as reportable if the patient experienced less than 3 diarrhea episodes in 24 hours, but more than what is normal for the individual if no other symptoms were present. The system would only allow a patient to be reportable if they had less than 3 loose stools and was accompanied by either a fever and/or vomiting.
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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 38C [100.4F]).
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Item No.:
03
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Site:
Potable Water-Bunkering pH
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Violation:
During active bunkering, the pH levels were above 7.8 when tested by the inspector two hours after bunkering began. Records provided by the crew indicated that within 30 minutes of active bunkering the pH level was 7.7, but when manually tested by the inspector at 2 hours and 2 hours and 20 minutes after start of bunkering the levels were measured at 8.21 and 8.31 respectfully.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
10
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Site:
Recreational Water Facilities-Chart Recorders
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Violation:
There were no actively working chart recorders at any of the recreational water facilities to monitor water chemistry. Chart recorders have been installed, but the ship is waiting on an outside contractor to complete the installation.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children?s pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Sample Lines
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Violation:
The three activity water slides did not have their own dedicated sample lines to monitor water chemistry. The three slides all share the same filtration system and all empty into the same collector tank. Currently, the sampling line comes from the collector tank.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment
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Violation:
The wall mounted suction drain at the 2 lido whirlpools did not meet the secondary antientrapment requirements. The single blockable wall mounted suction drain used for the therapy jets is an ASME compliant cover, but there was no safety vacuum release system (SVRS) or an automatic pump shut-off system (APS).
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Recommendation:
For RWFs with suction fittings and a single blockable drain or multiple drains (less than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a safety vacuum release system or automatic pump shut-off system.
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Item No.:
13
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Site:
Dining Room-Windstar Forward - Station #4 Port and Center
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Violation:
Two wet table napkins were found setting next to clean utensil racks on two separate counters at the port #4 waiter station and another wet table napkin was found on the center #4 station counter. When asked, serving staff stated these were used for wiping hands following some contamination from clearing tables. The same staff also stated they are sometimes used for hand wiping utensils from the clean racks where the napkins were found.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
16
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Site:
Galley-Crew Galley - Hot Galley
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Violation:
Two of the three steam kettles contained hot soup and staff stated these units operated on time control after cooking, but neither were labeled. The time control plan states that boilers are on time control, but does not identify which ones. Staff stated that the center steam kettle (boiler) was used only for temperature control. Temporary time control labels were affixed to the two kettles during the inspection.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
20
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Site:
Galley-Main Galley - Pastry
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Violation:
There were several screws missing, typically 3 of 5, from the interior back shelf panel on each of the four shelves in both Doyon stack baking ovens.
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Recommendation:
Replace missing screws.
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Item No.:
21
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Site:
Galley-Main Galley - Pastry
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Violation:
There was a visible gap present between the upper and side sections of the door gasket and door frame of reach-in upright freezer A-42-F where several folded sheets of paper could pass thru to the interior.
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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.:
21
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Site:
Food Service General-Main Galley and Crew Galley - Hot Galley
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Violation:
The Lang ranges each had to grease pans where the surrounding housing was filled with open voids, crevices, and the housing were designed as wide channels with narrow areas requiring nearly one meter to reach and clean.
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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. Ensure filters or other grease extracting equipment are designed to be readily removable for cleaning and replacement if not designed to be cleaned in place.
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Item No.:
21
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Site:
Buffet-Lido Buffet Pantry 1-2
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Violation:
The cleaning chemical container inside the bulkhead Gaylord hood cleaning cabinet was nearly full and there was no cover on this supply to keep it from spilling over inside the cabinet and leaking down on the food preparation counter below. Some leakage was already visible along the lower cabinet door jam.
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Recommendation:
Provide both a cover for the cleaning chemical container in the cabinet and some form of gasket for the door to prevent leaked chemical from dripping to the preparation counter below.
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Item No.:
22
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Site:
Galley-Crew Galley - Dishwash
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Violation:
The in-use conveyor dishwash was operating with two of the five final rinse upper spray arm nozzles blocked by the upper metal panel of the machine. Staff repaired the machine during the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
24
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Site:
Bar-Pool Bar Starboard
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Violation:
The sanitizing solution on the back counter contined two wiping cloths and had no chlorine residual when measured. This was corrected during the inspection.
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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.:
27
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Site:
Galley-Main Galley and Crew Galley - Hot Galley
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Violation:
Some grease and food deposits were present in all the Lang range grill grease pan housings. Some less than others, based on usage. Staff stated the range plates are removed for a thorough cleaning on a 3 month cycle.
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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.:
33
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Site:
Galley-Windstar Forward Service Line
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Violation:
All the deckhead vent covers over the serving line were loose due to missing screws. Staff replaced these during the inspection.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Galley-Center Soup Station
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Violation:
The steam kettle piping was heavily corroded on one bulkhead and on the other the cloth lagging on the pipes was damaged and hanging off the piping making cleaning difficult.
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Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
36
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Site:
Preparation Room-Provisions - Buffet Preparation
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Violation:
The artificial light level in the corner of walk-in refrigerator #3256 was below the minimum 110 lux in the corner where the evaporative condenser was installed. A trolley of food was stored in that corner.
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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-Casino Bar and Rolls Royce Cafe'
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Violation:
The recessed deckhead mounted artificial lights were not shielded or shatter-resistant bulbs.
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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:
Buffet-Crew Mess - Beverage Counter
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Violation:
The artificial light level along the beverage counter was not 220 lux. Additionally, there were several recessed deckhead lights in the corridor beside the counter which were not shielded or shatter-resistant.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Buffet-Staff Mess
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Violation:
The artificial light level beside the juice machine and bulkhead was below the minimum 110 lux. The light level behind the coffee machine was below the minimum 110 lux.
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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:
Room Service-Deck 7 Room Service Pantry
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Violation:
The artificial light level behind and around the large coffee machine was below the minimum 110 lux.
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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.:
39
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Site:
Galley-Windstar - Cold Appetizer Section
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Violation:
One live fruit fly was observed on the exterior surface of the previously cleaned counter model slicer.
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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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