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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Logs
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Violation:
The AGE surveillance logs did not collect all of the required information in the required order as described in the 2011 VSP Operations Manual.
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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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Item No.:
06
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Site:
Potable Water-Color Comparator
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Violation:
There was no color comparator for the microbiological analysis of potable water samples. A new comparator was on order.
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Recommendation:
Analyze samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Operate and maintain test kits, incubators, and associated equipment in accordance with the manufacturers? specifications.
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Item No.:
08
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Site:
Galley-Deck 6 Pastry Chilled Water Lines
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Violation:
The chilled water lines for the ice cream machines 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.:
10
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Site:
Recreational Water Facilities-Shock Halogenation
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|
Violation:
The bromine concentration was not recorded at the start and completion of shock halogenation.
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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-Water Chemistry Testing
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|
Violation:
There was no media available to test the total alkalinity or total chlorine in the pool water. Staff stated that the media had been ordered.
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|
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.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Turnover Rates and Bather Loads
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|
Violation:
The turnover rates and bather loads were not calculated for the whirlpools.
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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: (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours. 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.:
10
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Site:
Recreational Water Facilities-Sedimentation Test
|
|
Violation:
There were no results recorded for the sedimentation tests of the sand filters.
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|
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.
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Item No.:
10
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Site:
Recreational Water Facilities-Filter Housing Disinfection
|
|
Violation:
There was no documentation of the cleaning, rinsing, or disinfecting of the sand filter housings or the Lotus pool cartridge filter housings before new media was used. For the sand filter housings, the sand filter renewal procedures referred to a fleet instruction that had been deleted and that old instruction did not include a concentration and contact time for disinfection. There were no procedures for the cartridge filter housings, only a description for filter inspection.
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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.:
10
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|
Site:
Recreational Water Facilities-Sample Lines
|
|
Violation:
The sample lines for the whirlpool analyzer probes were located after the compensation tank.
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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-Shepherd's Hooks
|
|
Violation:
The shepherd's hooks at the swimming pools were not long enough to reach the bottom middle of the pools plus two feet. New poles were on order.
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|
Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Safety Signs
|
|
Violation:
None of the safety signs contained the bather load. The whirlpool safety signs did not include a caution against exceeding 15 minutes. At the children's pool, there was a sign prohibiting the use by children in diapers, but no other safety sign.
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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 #. 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: (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
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Item No.:
16
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|
Site:
Buffet-Horizon Court Consumer Advisory
|
|
Violation:
Eggs cooked to order and cold smoked salmon were served raw or undercooked, but the posted consumer advisory was not specific to these food items.
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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:
Food Service General-Consumer Advisories
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|
Violation:
The menus did not include an advisory statement about consuming raw or undercooked animal-derived foods and there were no asterisks on the menus at the animal-derived foods requiring disclosure. This included the menus for the Sabatinis, Bayou Cafe, main dining rooms, and room service. Food such as hamburgers, steaks, veal chop, duck, and eggs were cooked to order and could be served undercooked.
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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.:
16
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|
Site:
Food Service General-Time Control Plans
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|
Violation:
None of the time control plans in the food service areas using time control had a set-up or discard time. The time control plans only indicated the hours of service. Discard labels were on the individual food containers and no food was impacted.
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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.
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Item No.:
16
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|
Site:
Buffet-Crew Mess
|
|
Violation:
The time control plan described the reach-in refrigeration unit #1 as a hot holding unit, and the reach-in refrigerator unit #1 was not physically labeled. Also, the undercounter hot holding units #4, #5, #8, and #9 were labeled as being on time control, but were 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.:
16
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|
Site:
Galley-Bayou
|
|
Violation:
Undercounter refrigerator 076213D was labeled as being on time control but was not 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.:
19
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|
Site:
Provisions-Meat Thawing Room 4208
|
|
Violation:
There were 3 cardboard boxes of beef loins in the process of thawing that were wet and had either blood or dried blood in the bottom and sides of the boxes. The beef loins were vacuum packed and not leaking. The source of the liquid was unknown. The boxes were discarded.
|
|
Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
There was no serving utensil for the container of zucchini.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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|
Site:
Buffet-Horizon Court Starboard
|
|
Violation:
There were no serving utensils for the containers of sliced apricots, honey dew, or nut rolls.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
|
|
Site:
Galley-Horizon Pantry Forward
|
|
Violation:
The dispenser for the bulk nonfat milk dispenser was cut on the diagonal, but was longer than one inch. According to the staff, the dispenser was cut to less than one inch from the chilled dispensing head during the inspection.
|
|
Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
|
|
Site:
Galley-Bakery
|
|
Violation:
The upper portion of the left deck-mounted mixer had chipping and peeling paint in the food splash zone.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
|
|
Site:
Galley-Bakery
|
|
Violation:
The upper portion of the left deck-mounted mixer had chipping and peeling paint in the non-food contact area above the food splash zone.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
|
|
Site:
Galley-Hotel Store 6302
|
|
Violation:
Raw wood pallets were used to store several pieces of equipment including heat lamps, food containers, and display items.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
|
|
Site:
Galley-Warewashing
|
|
Violation:
The clean plate trolley had several scores and scratches throughout the interior, making the surfaces difficult to clean.
|
|
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.
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Item No.:
22
|
|
Site:
Galley-Deck 5 Pot Wash
|
|
Violation:
The final sanitizing rinse gauge for the warewash machine was fluctuating between 220F and 200F during the final rinse cycle. The gauge did not indicate the recommended temperature between 180F to 190F until the last few seconds of the 25 second final rinse cycle.
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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.:
22
|
|
Site:
Galley-Deck 14 Warewashing
|
|
Violation:
The temperature for the final sanitizing rinse could not be read on the final rinse gauge. The internal display panel was not in the correct position and only part of the digital numbers were visible.
|
|
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.:
22
|
|
Site:
Galley-Pizzeria
|
|
Violation:
The temperature for the final sanitizing rinse could not be read on the final rinse gauge. The internal display panel was not in the correct position and only part of the digital numbers were visible.
|
|
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.:
22
|
|
Site:
Galley-Deck 6 Pot Wash
|
|
Violation:
The exterior panel for the start button on the warewash machine was missing and the panel was replaced by a few pieces of tape. Also, the indicator for the final sanitizing rinse was missing and the final sanitizing rinse temperature could not be read on the final rinse gauge. A new panel was installed to correct both of these issues during the inspection.
|
|
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.:
22
|
|
Site:
Galley-Deck 14 Horizon Court Warewashing
|
|
Violation:
There were 10 platters and 1 large serving bowl on the deck between the soiled end of the conveyor flight type machine and the handwashing sink. Some excess soiled equipment and utensils were taken to the pizzeria galley to be cleaned and sanitized. Soiled items were also found on the deck between the handwash sink and the soiled end of the warewash machine during the last inspection.
|
|
Recommendation:
Ensure that sink compartments are large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, ensure a warewashing machine or alternative equipment, such as a three-bucket system, is used. During the next dry dock, provide additional storage for soiled items.
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Item No.:
24
|
|
Site:
Bar-La Patisserie and Horizon Court
|
|
Violation:
In both of these bars, there was a bucket of sanitizing solution measured at less than 50 ppm chlorine. The buckets were removed.
|
|
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).
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|
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Item No.:
26
|
|
Site:
Galley-Hotel Store 6302
|
|
Violation:
One of the food containers stored in the green plastic bin in this locker was soiled with a thick brown food residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
26
|
|
Site:
Room Service-Warewashing
|
|
Violation:
The food contact surfaces of one pair of previously cleaned tongs were soiled with a brown sticky residue and stored in the clean storage area.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
27
|
|
Site:
Galley-Hotel Store 6302
|
|
Violation:
The inside protective covering and the top of the two heat lamps stored in this locker were soiled with a thick, heavy food residue in several areas.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 12
|
|
Violation:
There were several small black particles in the drain pan in the upper inner compartment of the ice machine next to the potwash.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Pizzeria
|
|
Violation:
The outside of the condensate drain line for the ice machine next to the handwashing sink was soiled with black dirt and dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Bayou
|
|
Violation:
The right previously cleaned grill pan housing was soiled with a brown grease residue in several areas.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 5
|
|
Violation:
There were 2 cardboard boxes of paper chef hats stored directly on cutting boards in the locker labeled 'non-food items' near the coffee station.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
28
|
|
Site:
Galley-Warewashing
|
|
Violation:
Clean plates were stored in a trolley that had dust and dirt residue on the bottom and interior corners. The trolley was located at the clean end of the in-use conveyor warewash machine.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
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|
|
Item No.:
28
|
|
Site:
Galley-Hotel Store 6302
|
|
Violation:
Two heat lamps, one large green plastic storage bin holding several food containers, and one frying pan were stored on raw wood pallets on the deck. The frying pan was also next to a large raw wood triangle shaped display piece. These items were stored directly between the two storage shelves, impeding entry into the full locker and making cleaning difficult.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
29
|
|
Site:
Galley-Horizon Pantry Forward
|
|
Violation:
The water temperature on the handwashing sink was 125F measured by the inspector's thermometer. The temperature could not be adjusted by the user. According to the staff, the temperature was adjusted below 125F during the inspection.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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|
|
Item No.:
30
|
|
Site:
Galley-Deck 12 Port
|
|
Violation:
The door to the toilet room used by galley workers near the elevators was not self-closing.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
33
|
|
Site:
Galley-Hotel Store 6302
|
|
Violation:
Several items such as heat lamps, food containers, and display items were stored on large raw wood pallets on deck stands directly between the two storage shelving units, making cleaning the deck in this area very difficult.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
|
|
|
Item No.:
33
|
|
Site:
Galley-Sabatini
|
|
Violation:
The coving was worn and recessed at the entire deck/bulkhead juncture in the forward entrance to the galley.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 3 Dry Provisions 3210
|
|
Violation:
The deck was pitted and chipped in several areas, making cleaning difficult.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
36
|
|
Site:
Galley-Sabatini
|
|
Violation:
The light intensity was less than 220 lux in front of the reach-in refrigerators in the forward entrance to the galley.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Food Service General-Lighting
|
|
Violation:
The light intensity behind and around several pieces of counter-mounted and deck-mounted equipment was less than 110 lux, including combination ovens, bakery ovens, and ice machines in most of the food areas and in the deck and bar pantries.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Horizon Court Starboard
|
|
Violation:
The light intensity was less than 220 lux in front of the toaster ovens.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Pizzeria
|
|
Violation:
The coating on the middle right heat lamp was peeling in a few areas.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 12
|
|
Violation:
There was excess condensation from the in-use convotherm oven collecting on the front of the machine and dripping onto the deck in several areas. Also, there was excess steam in the surrounding area.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
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Site:
Galley-
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Violation:
There was excess steam coming from the in-use convotherm oven. Condensation collected on the front of the oven and was dripping on the deck in several areas.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
40
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Site:
Integrated Pest Management-Incoming Shipment Inspections
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Violation:
There was no documentation of the inspections of incoming shipments of food and other supplies. The staff described these inspections, but corporate guidance incorrectly instructed the vessels to not make a record unless a pest was identified.
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Recommendation:
Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
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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 indicated one of the trigger points for red level was gastrointestinal illness in passengers or crew of greater than or equal to '2% within 72 hours' instead of 2% at any time. Also, the OPRP did not include procedures for informing embarking passengers of an outbreak on the previous cruise.
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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: (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. (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.
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Item No.:
41
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Site:
Housekeeping-Public Toilets
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Violation:
In the crew public toilets such as those for galley workers and the bridge toilet, there was no sign informing crew members to use a paper towel to open the door when exiting.
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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.
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