|
|
|
Item No.:
02
|
|
Site:
Medical-Diarrhea Definition
|
|
Violation:
A case was not defined using the diarrhea definition of what is above normal for an individual in section 4.1.1.1.1 in the 2011 VSP Operations Manual.
|
|
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]).
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
The temperature for the fever recorded in the AGE log was recorded in Celsius.
|
|
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.
|
|
|
Item No.:
03
|
|
Site:
Potable Water-Bunkering Halogen Residual
|
|
Violation:
Active potable water bunkering was not halogenated to at least 2 PPM. Manual halogen residual tests were conducted by the inspector two hours after the start of bunkering and measured halogen levels of: 0.96, 0.81, and 1.03 PPM. The chlorine analyzer showed a value of 2.97 PPM at this time.
|
|
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.
|
|
|
Item No.:
05
|
|
Site:
Potable Water-Far Point Calibration
|
|
Violation:
The test kit used by the person in charge of calibrating the far point analyzer was not accurate to within 0.2 PPM for halogen. The halogen level tested by the crew was 0.38 PPM and the level tested by the inspector was 0.19 PPM. The reading on the halogen analyzer was 0.94 PPM.
|
|
Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Far Point Chart Range
|
|
Violation:
Records up until 9 November, showed that the range of the chart used to record the residual halogen levels was from 0 to100.0 ppm and the current charts being used have a range from 0 to 10.0 ppm.
|
|
Recommendation:
Ensure the halogen analyzer-chart recorder charts have a range of 0.0 to 5.0 mg/L (ppm) and have a recording period of (and limited to) 24 hours.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Test Kit
|
|
Violation:
The test kit used by the person in charge of calibrating the far point analyzer was not accurate to within 0.2 PPM for halogen. The halogen level tested by the crew was 0.38 PPM and the level tested by the inspector was 0.19 PPM. The reading on the halogen analyzer was 0.94. Also, the first reading of the far point analyzer was 0.68 PPM by a test kit that was out of calibration, and there was no instruction manual or secondary standards available. The second meter also did not have an instruction manual or secondary standards available. The far point was recalibrated using the test kit within range of the inspector's test kit.
|
|
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.
|
|
|
Item No.:
06
|
|
Site:
Medical-Potable Water Incubator
|
|
Violation:
There were no instructions on how to use the Collisure media to test the potable water samples taken during bunkering or for the monthly microbiologic random sampling. According to staff, they asked a pharmacist on how to interpret the color of the sample result. Also, several water samples were taken from non-potable water sources. These included swimming pools and whirlpools.
|
|
Recommendation:
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.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Halogen Backup Pump
|
|
Violation:
There was no halogen backup pump for the distribution system required to maintain proper halogen levels in the event that the primary pump fails.
|
|
Recommendation:
Install at least one backup halogen pump with an active, automatic switchover feature to maintain the free residual halogen in the event that the primary pump fails, an increase in demand occurs, or the low chlorine alarm sounds.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Bunkering Records
|
|
Violation:
Free residual halogen and pH monitoring was not being performed at least hourly for the active water bunkering.
|
|
Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least hourly during the bunkering of potable water.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Production Records
|
|
Violation:
The water production records did not indicate the time production began, therefore, it was unknown if the free halogen residual reached 2 ppm and the pH level was below 7.8 within the required 30 minutes.
|
|
Recommendation:
Adjust the free halogen residual level to at least 2.0 mg/L (ppm) within 30 minutes of the start of the bunkering and production processes. Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Buffet-Crew Mess Beverage Station
|
|
Violation:
The continuous pressure backflow prevention device on the potable water line to the counter mounted juice machine had a steady water leak from the atmospheric vent.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Thallasso Pump Room
|
|
Violation:
The seawater filling line for the compensation tank was striped blue.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Tank Records
|
|
Violation:
Potable water tanks 2112 and 2212 were opened and inspected on June 2012, but there was no documentation of the free halogen residual before putting the tanks back into service. The ship's documentation only stated that the levels were below 5.0 PPM.
|
|
Recommendation:
Document the free halogen residual level. Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Residual Chlorine Levels
|
|
Violation:
All of the RWFs were open and below the required residual chlorine levels when tested by both inspectors. The residual chlorine levels at the swimming pool were between 0.30 and 0.74 ppm when tested in multiple areas by both USPHS inspectors and above 1.0 ppm when tested by the crew's test kit. The residual chlorine levels at the port whirlpool were between 1.9 and 2.26 ppm when tested by both USPHS inspectors and above 4.0 ppm when tested by the crew. Re-testing was conducted using a new crew test kit and instrument agreement with the inspector's test kits was achieved. It was determined during the testing that the crew was using a test kit that was not properly calibrated.
|
|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm); (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Test Kits
|
|
Violation:
The primary test kit used to sample the RWFs was not calibrated, did not have any reference standards, and there were no instruction manuals on how to use the equipment.
|
|
Recommendation:
Ensure a test kit is available for testing water quality parameters, including free and total halogen levels (chlorine and bromine, where applicable), pH, and total alkalinity. Ensure that test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free residual halogen normally maintained in the RWF. Ensure test kits for pH are accurate to within 0.2. Ensure all reagents are not past their expiration dates. Where available, ensure appropriate secondary standards are onboard for electronic test kits to verify test kit operation.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Test Kits
|
|
Violation:
The test kits onboard were not able to measure alkalinity. According to the ship's documentation, a test kit with the ability to test for alkalinity has been ordered.
|
|
Recommendation:
Ensure a test kit is available for testing water quality parameters, including free and total halogen levels (chlorine and bromine, where applicable), pH, and total alkalinity. Ensure that test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free residual halogen normally maintained in the RWF. Ensure test kits for pH are accurate to within 0.2. Ensure all reagents are not past their expiration dates.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Sample Lines
|
|
Violation:
It could not be verified if the sample lines for the whirlpool spas and the Thalasso spa pool were before the compensation tank. Also, there was only one sample line and one chart recorder for both of the whirlpool spas.
|
|
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. 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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Safety Signs
|
|
Violation:
The safety signs for all the RWFs did not have all of the information required in the 2011 VSP Operations Manual.
|
|
Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.? In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Bather Loads and Flow Meters
|
|
Violation:
There were no flow meters for any of the RWFs and the bather loads were calculated using the theoretical pump capacities.
|
|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool. Use flow rates from flow meters to calculate TURNOVER rates. Do not use the manufacturer?s pump rate to calculate TURNOVER rates.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Shock Halogenation
|
|
Violation:
The Thalasso spa pool and the whirlpool spas did not get shock halogenated daily. Also, the residual chlorine levels were not recorded at the beginning and at the end of the shock halogenation.
|
|
Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing. Ensure a written or electronic record of shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Antientrapment
|
|
Violation:
There were two field fabricated gravity drains in the swimming pool greater than 3 feet apart that did not meet the anitentrapment requirements of ANSI/APSP-16 2011 and no alarm was installed. According to the staff, drains had been ordered but there was no documentation.
|
|
Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ANSI/APSP-16 2011) drain cover and an alarm, or an ANSI/APSP-16 2011 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Sedimentation Test
|
|
Violation:
Sedimentation tests for the RWFs were conducted on November 10, 2012, but no results of the tests were recorded.
|
|
Recommendation:
Examine granular filter media for channels, mounds, or holes. Inspect a core sample of the filter media for excessive organic material accumulation using a recommended sedimentation method. For whirlpool spas and spa pools, ensure inspections and sedimentation tests are done monthly. For all other RWFs, ensure inspections and sedimentation tests are conducted quarterly. Change granular filter media for whirlpool spas and spa pools based on the inspection and sedimentation test results or every 12 months, whichever is more frequent. For all other RWFs, change granular filter media based on the inspection and sedimentation results or per the manufacturer?s recommendations, whichever is more frequent. Record the results of both the filter inspection and sedimentation test.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Hair and Lint Strainer Housing
|
|
Violation:
The date of cleaning and sanitizing the hair and lint strainer housing was recorded, but there was no documentation on what the concentration of the disinfectant used or the contact time was during the sanitizing process.
|
|
Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Depth Markers
|
|
Violation:
The swimming pool was more than 1 meter deep, but the depth markers were only in meters.
|
|
Recommendation:
Prominently display the depth of each RWF that is deeper than 1 meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1 meter (3 feet) change in depth.
|
|
|
Item No.:
10
|
|
Site:
Housekeeping-Private Whirlpool Disinfection
|
|
Violation:
The whirlpools were disinfected at least every seven days, but there was no documentation on the concentration or contact time for the disinfectant used.
|
|
Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value. Maintain a record outlining the frequency of cleaning and disinfection. Ensure the record includes the type, concentration, and contact time of the disinfectant. Retain records on the vessel for 12 months.
|
|
|
Item No.:
16
|
|
Site:
Food Service General-Consumer Advisory
|
|
Violation:
The consumer advisories at the self-service buffets were not specific to the food item that was being served raw or undercooked.
|
|
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. (1) 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 and 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.
|
|
|
Item No.:
16
|
|
Site:
Food Service General-Milk Coolers
|
|
Violation:
Approximately, 6 quart sized milk cartons were holding at temperatures ranging from 44.7 to 45.3F inside bulk milk cooler units located at both the officer and crew mess beverage stations. Staff could not accurately identify when the cartons of milk were placed in the coolers. The cartons of milk were discarded and a plan was devised to put the coolers and milk on a time control plan.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at a temperature of 5C (41F) or less.
|
|
|
Item No.:
16
|
|
Site:
Food Service General-Espresso Machines
|
|
Violation:
There were no time control plans posted for the four espresso machines where milk is being used. The milk cooler attached to the espresso machine was identified as being on time control, but there were no time control plans in place. The espresso machines are in operation for more than 4 hours. A time control plan was prepared and posted during the inspection.
|
|
Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
Bulk storage of dried cereal out of its original packaging was being stored in four non-food grade plastic containers on the worker side of the buffet.
|
|
Recommendation:
Protect food from contamination by storing the food: in an approved food grade container.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The actuating lever for the pineapple juice dispenser was not designed to prevent glass/lip contact. There was no sign at the beverage counter advising crew members to not re-use glasses.
|
|
Recommendation:
In equipment that dispenses liquid food or ice in unpackaged form, ensure: (4) The dispensing equipment actuating lever or mechanism and filling device of consumer self-service beverage dispensing equipment is designed to prevent contact with the lip-contact surface of glasses or cups that are refilled.
|
|
|
Item No.:
20
|
|
Site:
Food Service General-Slotted Fastners
|
|
Violation:
There were many slotted fasteners inside the food contact area of the deck mounted pastry oven. The slotted fasteners were located on the pastry door hinges. Also, several of the counter mounted espresso machines located at beverage stations throughout the food service areas had slotted fasteners at the coffee/water juncture.
|
|
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; 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.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-Counters
|
|
Violation:
Electrical cords and water lines to counter mounted equipment throughout food service outlets were draped on counters making cleaning difficult. Dust and old food debris were observed underneath the cables and water lines in many different areas,
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
Clean silverware out for self-service was not adequately protected by a sneeze shield or by other effective means.
|
|
Recommendation:
Protect eating utensils dispensed at a consumer self-service unit such as a buffet or salad bar from contamination.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Crew Mess Beverage Station
|
|
Violation:
The lower bulkhead underneath the right side of the beverage counter was rusted in several areas which prevented the area from being easily cleaned.
|
|
Recommendation:
Ensure bulkheads in food preparation areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-
|
|
Violation:
The center rectangular exhaust vent cover above the main buffet line was soiled with a heavy buildup of dust.
|
|
Recommendation:
Ensure deckheads at self-serving outlets are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Grill
|
|
Violation:
Decorative sailcloth material and rope were on the deckhead above the different food prep and food staging areas at this location. The sailcloth's were not easily cleanable.
|
|
Recommendation:
Ensure deckheads in food preparation areas, bars, and food storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Soup Station
|
|
Violation:
The deckhead exhaust vents above the two soup kettles were soiled with a large build-up of dust.
|
|
Recommendation:
Ensure deckheads and attached equipment in food preparation areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Pastry
|
|
Violation:
A missing bulkhead flange on the hot water line penetration to the center spray hose created an open seam.
|
|
Recommendation:
Ensure bulkheads in food preparation areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Pastry
|
|
Violation:
A missing bulkhead flange on the electrical penetration to the pastry oven exposed an open seam.
|
|
Recommendation:
Ensure bulkheads in food preparation areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Dining Room Pantry
|
|
Violation:
There was a heavy amount of dust and dirt debris on the deck and in the drains below both of the beverage stations. Also, there were water and coffee lines on the deck in this location.
|
|
Recommendation:
Ensure decks in food preparation areas are maintained for easy cleaning. Ensure decks in food preparation areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-
|
|
Violation:
A constant water leak was coming from the deckhead and dripping onto the deck and preparation counter immediately next to the blast chiller. Staff stated that the leak had just begun earlier in the day.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Food Service General-Lighting
|
|
Violation:
Light intensities throughout food service areas could not be raised to the required amount. Light intensity behind and around counter and deck-mounted equipment could not be raised to the required 110 lux of light at the following areas and/or equipment: beverage counters, combination ovens, the pastry oven, and ice machines in food service areas and deck pantries. Light intensity could not be raised to the required 220 lux of light at the following locations: hand washing station at the crew mess nearest beverage station, clean landing side of the crew dishwash, drying racks in the crew dishwash and potwash, passenger buffet, and the Lido Cafe cold well for passenger self-service.
|
|
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. 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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The exhaust vents above two uncovered, in-use, and boiling soup kettles were soiled with a large build-up of dust debris. There were water droplets collecting on the wires of the exhaust vent. No water was observed dripping into the soup kettles. Lids were immediately placed on the soup kettles and the exhaust vents were cleaned.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent condensate from collecting on the deckheads.
|
|
|
Item No.:
37
|
|
Site:
Galley-Soup Station
|
|
Violation:
Two actively boiling soup kettles were left uncovered, allowing a large amount of steam to escape and collect as condensate on the deckhead exhaust vents above. Lids were immediately placed on the soup kettles. No food was impacted.
|
|
Recommendation:
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Active Surveillance
|
|
Violation:
The IPM plan did not specify procedures for conducting active surveillance. There were no records indicating active surveillance was done unless a crew member happened to report a pest they observed to the person in charge of IPM, but there was no time the pests were found or follow-up actions recorded for these crew sightings. There were no documented routine inspections of incoming shipments of food or other nonfood supplies. The only records available during the inspection were the presence or absence of previously set traps during passive surveillance.
|
|
Recommendation:
Ensure the vessel has an IPM plan to implement effective monitoring and control strategies for pests aboard the vessel. Ensure the IPM Plan sets a schedule for periodic active monitoring inspections, including some at night or during periods of no or minimal activity. 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. When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The OPRP did not have procedures on how to inform the crew or passengers of an outbreak or how to inform passengers on a voyage following an outbreak. A letter to notify passengers was given to the inspector, but there was not one for the crew. Also, there were no procedures on how to protect passengers from exposure to disinfectants. Finally, the disinfectants used during an outbreak in non-food areas were Incidin and Mikro Quat, but there was no documentation stating these are effective against norovirus and they are not the EPA approved sanitizer list. The OPRP did not state the public areas were to be cleaned continuously during an outbreak.
|
|
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. When the cumulative proportion of cases of AGE among passengers or crew members is equal or greater than 2%, ensure the outbreak management response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Handwashing Signs
|
|
Violation:
The handwashing sign was not at the handwashing station or on the adjacent bulkhead in the public toilet room on deck 9 forward.
|
|
Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands.
|
|
|
Item No.:
43
|
|
Site:
Housekeeping-Shower Heads
|
|
Violation:
According to the staff, the shower heads for the crew cabins were disinfected at 1000 PPM for at least 2 minutes, but the concentration and the contact times were not documented. Also, according to the staff, the showerheads for the passenger cabins were disinfected at 50 PPM for at least 10 minutes, but the contact times were not documented.
|
|
Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value. Record dates of sanitizing and the concentration and contact time of the disinfectant used.
|
|
|
Item No.:
44
|
|
Site:
Medical-Diarrhea Definition
|
|
Violation:
Medical staff were not aware on how to implement the diarrhea definition of what is above normal for an individual in section 4.1.1.1.1 in the 2011 VSP Operations Manual.
|
|
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.
|
|
|
Item No.:
44
|
|
Site:
Potable Water-Bunkering
|
|
Violation:
The person in charge of monitoring the free residual halogen and pH during bunkering, was using a test kit that was out of calibration and did not have any reference standards. Also, staff were unaware that a free halogen residual of 2 PPM and a pH level less than 7.8 is required within 30 minutes from the start of bunkering.
|
|
Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 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 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
|
|
|
Item No.:
44
|
|
Site:
Recreational Water Facilities-
|
|
Violation:
The person in charge of testing the pool and spas was using a test kit that was out of calibration and did not have any reference standards. The test kit was used to incorrectly calibrate the analyzers for all of the RWFs. Also, while testing the spas, this individual used one sample of water to zero the test kit and another sample of water to test for the chorine.
|
|
Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP?during inspections and on request ? knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 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 6 of the VSP 2011 Operations Manual as it relates to their assigned duties.
|
|