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Item No.:
08
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Site:
Potable Water-Bunkering
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Violation:
The free residual chlorine and pH levels were not recorded hourly when the ship bunkered between May 14 - 27, 2012.
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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. 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 once every 4 hours during the production of potable water. Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
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Item No.:
41
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Site:
Housekeeping-Toilet Rooms
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Violation:
There were no signs advising users to use a paper towel, tissue, or hand towel to exit public toilet rooms. The exits were not hands free. Also, many of the public toilet rooms did not have a sign advising users to wash their hands at the handwashing stations.
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Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free. Provide the passenger and crew public toilets with a handwashing station that includes: (4) A sign advising users to wash hands.
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Item No.:
08
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Site:
Potable Water-Striping
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Violation:
The permeate lines for the reverse osmosis systems and the distillate lines for the evaporators were not striped blue/gray/blue to the chlorine injection point.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
29
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Site:
Other-Garbage Handling Area
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Violation:
There were soiled rags and sponges in and around the handwashing sink.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Other-Garbage Handling Area
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Violation:
There were no paper towels at the handwashing sink.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
08
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Site:
Potable Water-Garbage Handling Area
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Violation:
The backflow prevention devices for the cold and hot water lines to the handwashing sink were located inside a sealed bulkhead panel and were not accessible for inspection or maintenance.
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Recommendation:
Ensure backflow prevention devices and air gaps are accessible for inspection, service, and maintenance.
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Item No.:
10
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Site:
Recreational Water Facilities-Sample Lines
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Violation:
The sample lines for the analyzer probes for the RWFs were after the compensation tanks.
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Recommendation:
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.
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Item No.:
10
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Site:
Recreational Water Facilities-Flow Meters
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Violation:
There were no flow meters for the RWFs.
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Recommendation:
Install flow meters on the RWFs. Monitor and adjust the RWF?s flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates and Bather Loads
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Violation:
There were no turnover rates or bather loads calculated for the RWFs.
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Recommendation:
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 hour Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow.
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Item No.:
27
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Site:
Pantry-Bridge Pantry
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Violation:
The counter to the left of the ice dispenser and under the ice dispenser was heavily soiled with coffee grounds and old food debris.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
10
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Site:
Recreational Water Facilities-Shock Halogenation
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Violation:
The free residual chlorine was not recorded at the beginning and at the completion of shock halogenation for whirlpools.
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Recommendation:
Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Signs
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Violation:
The safety signs for the RWFs did not meet the requirements of the 2011 VSP Operations Manual.
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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 #. 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.
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Item No.:
10
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Site:
Recreational Water Facilities-Filter Housing
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Violation:
There was no documentation that the filter housings for the RWFs were cleaned, rinsed, and disinfected with a 50 ppm solution for at least one minute before new media was used.
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Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. 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.
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Item No.:
08
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Site:
Potable Water-Potable Water Tanks
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Violation:
Two potable water tanks were disinfected, but the free halogen residual concentrations were not recorded before the tank was put back into service.
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Recommendation:
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.
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Item No.:
43
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Site:
Ventilation-Air Handling Units
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Violation:
According to the staff, technical water was used to clean the air handling units.
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Recommendation:
Use only potable water for cleaning HVAC distribution systems.
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Item No.:
43
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Site:
Ventilation-Shower Head Disinfection
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Violation:
The shower heads were cleaned and disinfected with a 50 ppm halogen-based disinfectant for 10 minutes.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment
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Violation:
The gravity drain covers for the swimming pool and the whirlpool spas did not meet the requirements of the 2011 VSP Operations Manual.
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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 ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 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. For RWFs with gravity drainage 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 gravity drainage system.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP did not include procedures for informing passengers and crew of an outbreak or procedures to protect crew and passengers from exposure to disinfectants.
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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: (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; (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.
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Item No.:
41
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Site:
Housekeeping-Outbreak Management Response
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Violation:
In the outbreak management response procedures, the instructions during a red level outbreak when cases of AGE were at 2% or higher, stated that staff cleaning public areas such as the alleyways, corridors, and elevators should 'consider sanitizing with a 1000 ppm solution on a continuous basis.' Also, the instructions for cleaning the public toilets stated 'clean and disinfect toilets a minimum of once per hour or every 30 minutes in busy periods.' Finally, the instructions for cleaning the handrails on open decks stated to clean them 'as frequently as possible'.
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Recommendation:
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.
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Item No.:
40
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Site:
Integrated Pest Management-Active Surveillance Logs
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Violation:
The time the active monitoring inspections were conducted was not recorded.
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Recommendation:
Ensure the IPM Plan includes provisions for logs for active monitoring of pest sightings in operational areas of the vessel. Record the time of the active monitoring inspections in the log.
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Item No.:
21
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Site:
Bar-Pool Bar
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Violation:
There was a power outlet on the counter behind the coffee machine and the cord to the coffee machine was draped across the counter, making cleaning difficult.
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Recommendation:
Properly install the power outlet and shorten or secure the cord above the counter to facilitate cleaning.
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Item No.:
21
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Site:
Buffet-Pool Grill
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Violation:
The grease drain line into the drip pan below the grill was not sealed.
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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.
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Item No.:
16
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Site:
Galley-Pool Grill
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Violation:
There were several potentially hazardous food items measured above 50F in the upright refrigeration unit, including tuna salad, cut lettuce, grilled vegetables, and ham. The items were discarded and a maintenance technician arrived to investigate. The food was prepared and placed in the refrigeration unit the evening before, but had not been used for service.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 5C (41F) or less.
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Item No.:
16
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Site:
Buffet-Pool Grill
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Violation:
The undercounter refrigeration unit that was posted as time control was not listed on the time control plan.
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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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
36
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Site:
Food Service General-Light Intensity
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Violation:
There were some areas where the light intensity beside and behind counter- and deck-mounted equipment was less than 110 lux. Some locations identified included behind toasters, beverage station equipment, ovens, and ice machines in galleys and pantries.
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Recommendation:
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.:
33
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Site:
Food Service General-Decks
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Violation:
The decks in the galley and buffets had chipped and missing grout in several areas, especially around stainless steel gutterways and equipment mounts. Some areas were recently re-grouted and others showed current work on the grouting.
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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.:
08
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Site:
Food Service General-Chilled Water and Brine Lines
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Violation:
The chilled water lines and brine lines to ice machines, ice cream machines, and refrigeration units were not uniquely identified.
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Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
19
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Site:
Buffet-La Terraza
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Violation:
The food contact portion of the serving utensils for the pastries were not fully protected by the sneeze guard. This was corrected.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding.
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Item No.:
19
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Site:
Buffet-La Terraza
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Violation:
The plates out for service were not covered or inverted.
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Recommendation:
Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
22
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Site:
Galley-La Terraza
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Violation:
The temperature gauges on the hood-type dishwash machine were not operational. Wash and final rinse temperatures were recorded in a log before use for each meal service.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (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.:
16
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Site:
Buffet-Consumer Advisory
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Violation:
There was no consumer advisory for the marinated herring served at the buffet.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by one of the two following methods: (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.
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Item No.:
16
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Site:
Galley-Menu Consumer Advisory
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Violation:
The preview menu for the dinner service did not include an asterisk by the swordfish carpaccio that was to be served the evening of the inspection. The final menu had not been printed, and the asterisk was added.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by one of the two following methods: (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
19
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Site:
Galley-Pastry
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Violation:
There was an ice carving in the same pan as food items. The food items were removed.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
16
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Site:
Galley-Hot Line
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Violation:
The undercounter refrigeration unit labeled as time control was not listed on the time control plan.
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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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The temperature gauges on the hood-type warewash machine were not operational. Wash and final rinse temperatures were recorded in a log before use for each meal service.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (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.:
20
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Site:
Galley-
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Violation:
There was a cutting board that had dark score marks on the surface. The board was removed.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Buffet-Officer's Mess
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Violation:
There was a power strip on the counter behind the water dispenser. Staff stated that this strip was always used.
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Recommendation:
Secure the power strip above the counter to faciltate cleaning.
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Item No.:
17
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Site:
Provisions-Parasite Destruction Letter
|
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Violation:
The parasite destruction letters from the fish distributors did not include the specific fish species.
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Recommendation:
If raw, raw-marinated, partially cooked, or marinated partially cooked fish are served in ready-to-eat form, ensure: (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, ensure there is a designation on the outer packaging for the parasite-free fish.
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Item No.:
21
|
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Site:
Pantry-Main Bar
|
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Violation:
Inside the undercounter technical compartment, there were 2 unsealed pipe penetrations in the back panel of the compartment.
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Recommendation:
Seal the pipe penetrations in the back panel of the compartment.
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Item No.:
02
|
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
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Violation:
The AGE surveillance log did not contain the time that an individual reported to medical and the case identification number was not the first column in the log.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2.
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