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Item No.:
02
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Site:
Medical-Clinical Specimen Submission
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Violation:
There were no clinical specimen collection containers for bacterial agents and there were no shipping labels for the shipping containers.
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Recommendation:
Ensure that at least 10 clinical specimen collection containers for both viral and bacteriological agents (10 each), as well as the proper shipping containers and labels for same, are maintained by the medical staff.
Ensure that medical staff are provided all items listed in the Vessel Sanitation Program 2005 Operations Manual, Annex13.4.5 Gastrointestinal Illness Specimen Supplies.
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Item No.:
08
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Site:
DO NOT USE (whirlpool/spa)-Deck 7 - Pool/Whirlpool Technical Room
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Violation:
The sand filter backwash discharge lines were painted blue.
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Recommendation:
Paint the sand filter backwash discharge lines a color other than the blue utilized to indicate potable water lines.
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Item No.:
08
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Site:
Potable Water-Evaporator High Saline Discharge Line
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Violation:
This air-gap was not in the cross-connection control program listing.
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Recommendation:
Include this air-gap in the cross-connection control program listing.
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Item No.:
08
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Site:
Potable Water-Pool Bar Sinks
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Violation:
The cross-connection control program listed Watts series 8 units on the hot and cold potable water service lines for this area. The Watts series 8 is a non-continuous pressure type backflow preventer. Upon inspection of the sinks, it was noted that the backflow preventers were the proper continuous pressure type units. The list did not match the backflow preventer units at the site.
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Recommendation:
Modify the cross-connection control program list to include the proper backflow units for this area.
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Item No.:
10
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Site:
Other-Fecal Accident Plan
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Violation:
The halogen residual and contact time for loose stools were not provided in the plan.
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Recommendation:
Ensure that a fecal accident response procedure, which meets or exceeds the procedure provided in annex 13.11, is documented and available for review during inspections.
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Item No.:
10
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Site:
DO NOT USE (whirlpool/spa)-Drain Covers
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Violation:
The drain covers were not stamped with the flow rate or an approving organization's stamp indicating that they meet safety requirements. No other documentation was available that the covers meet any standards.
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Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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Item No.:
11
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Site:
Medical-Handwashing Tip Sheets
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Violation:
There were no handwashing and personal hygiene tip sheets available to provide to ill passengers. Per medical staff, verbal instructions were provided.
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Recommendation:
Ensure that symptomatic passengers meeting the definition for AGE are provided hand washing tips and personal hygiene information.
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Item No.:
16
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Site:
Galley-Deck 4 Cold Room 1
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Violation:
Two trays of sliced melon were not labeled with a seven day discard date. This was corrected during the inspection.
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Recommendation:
Ensure that 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 shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 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:
Galley-Hot Galley
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Violation:
The two hour time check was not performed on two items in the blast chiller. Polenta and Eggplant were placed in the blast chiller at 0800 at a temperature of 140°F. At 1040, a two hour check had not been performed. A temperature of 35°F was measured at 1040 by the inspector and staff.
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Recommendation:
Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60°C (140°F) to 21°C (70°F); and (2) Within 4 hours, from 21°C (70°F) to 5°C (41°F) or less. Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Galley-
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Violation:
The ice scoop handle was placed in direct contact with the ice in the Terrace Cafe ice machine.
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Recommendation:
During pauses in food preparation or dispensing, ensure that food preparation and dispensing utensils are stored: (5) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous.
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Item No.:
19
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Site:
Provisions-Starboard Dry Stores
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Violation:
Food was stored less than 6 inches from the deck. The lower level of the storage rack was one inch from the deck, making cleaning difficult.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck. Ensure that deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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Item No.:
20
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Site:
Galley-Deck 4 Aft Port Side
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Violation:
Rust and corrosion were noted in the upper compartment of the cube ice machine. Slotted fasteners were noted in the ice/water contact area, making cleaning difficult
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (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. Replace slotted fasteners with smooth, low profile and non-corroding fasteners.
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Item No.:
21
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Site:
Other-Lido Dining Room-Aft Port Side
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Violation:
A large chip was noted on the marble waiter station counter top, making cleaning difficult.
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Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Deck 4 Aft Port Side Dishwash
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Violation:
The pressure gauge for the final sanitize spray on the dishwash machine measured 35 PSI. The data plate recommended a pressure of 15-25 PSI.
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Recommendation:
Ensure that pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse have increments of 7 kilopascals (1 pounds per square inch) or smaller and are accurate to ± 14 kilopascals (± 2 pounds per square inch) in the 100-170 kilopascals (15-25 pounds per square inch) range. Ensure that the flow pressure of the fresh hot water sanitizing rinse in a warewashing machine is not less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.
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Item No.:
22
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Site:
Galley-
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Violation:
The pressure gauge for the final sanitize spray on the dishwash machine measured 35 PSI. The data plate recommended a pressure of 15-25 PSI.
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Recommendation:
Ensure that pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse have increments of 7 kilopascals (1 pounds per square inch) or smaller and are accurate to ± 14 kilopascals (± 2 pounds per square inch) in the 100-170 kilopascals (15-25 pounds per square inch) range. Ensure that the flow pressure of the fresh hot water sanitizing rinse in a warewashing machine is not less than 100 kilopascals (15 pounds per square inch) or more than 170 kilopascals (25 pounds per square inch) as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.
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Item No.:
22
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Site:
Galley-Deck 4 Aft Port Side Dishwash
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Violation:
Two final sanitizing spray nozzles were clogged. This unit was in active use. This was corrected during the inspection.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
26
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Site:
Galley-Deck 4 Aft Port Side Clean Dish Storage
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Violation:
A few previously cleaned glasses were soiled and stored as clean. A lemon wedge and paper were noted in one rack of glassware.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 4 Aft Port Side
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Violation:
Dust was noted on the inside of the upper compartment of the cube ice machine.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Room Service
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Violation:
Numerous previously cleaned coffee urns were soiled with old debris and stored as clean. All items were rewashed.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Room Service
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Violation:
A few previously cleaned dishes were soiled and stored as clean.
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Recommendation:
Ensure that food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Hot Galley
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Violation:
Old food debris was noted on the backside of the right combination oven.
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Recommendation:
Ensure that 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.:
29
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Site:
Bar-Deck 8 Panarama Bar
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Violation:
A handwashing station was not located on the service side of the bar. The nearest handwash station was located in the bar pantry, which requires passage through a closed door with a handle.
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Recommendation:
Ensure that the handwashing facility is located within 8 m (25 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door. where the user makes hand contact with the door.
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Item No.:
33
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Site:
Food Service General-Wait Station
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Violation:
The deck/wait station junctures were not coved in the dining room and the Terrace Cafe, making cleaning difficult.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
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Item No.:
33
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Site:
Provisions-Port and Starboard Dry Stores
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Violation:
Old food debris was noted on the deck in both dry stores rooms.
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Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Terrice Cafe
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Violation:
The bulkhead was chipped on the service side of the buffet line, creating a rough surface and making cleaning difficult.
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Recommendation:
Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces.
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Item No.:
33
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Site:
Food Service General-
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Violation:
Missing and recessed grout was noted in several food service areas, making cleaning difficult.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
36
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Site:
Buffet-Terrice Cafe
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Violation:
The light bulbs over the buffet lines and service areas were not shielded or shatter resistant.
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Recommendation:
Ensure that 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.:
41
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Site:
Housekeeping-Outbreak Prevetnion and Response Plan (OPRP)
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Violation:
The OPRP was dated 2001 and did not contain the triggers for the outbreak management and control steps.
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Recommendation:
Ensure that each vessel has a written Outbreak Prevention and Response Plan (OPRP) which details the standard procedures and policies to specifically address gastrointestinal illness onboard. The plan shall include the duties and responsibilities of each department and their staff to include steps in outbreak management and control as well as the trigger for each step.
Update the current plan to ensure all the 2005 VSP Operations Manual guidelines are met.
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