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Item No.:
02
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Site:
Medical-STARDOCS
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Violation:
The vessel is using STARDOCS for the gastrointestinal illness log. This program did not assign a case number for each ill passenger or crew member and did not produce a log that is in the same format as section 13.2.2 of 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: (3) case identification number. 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.
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Item No.:
06
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Site:
Potable Water-Far Point Records
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|
Violation:
The daily manual comparison test or calibration was not documented for five days in the month of August 2011.
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Recommendation:
Record the daily manual comparison test or calibration either on the recorder chart or in a log.
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Item No.:
08
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Site:
Potable Water-Distillate Water Lines in Machine Room
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|
Violation:
The distillate water lines from the evaporator to the potable water system were not striped or painted in accordance with ISO 14726 standards (blue/gray/blue).
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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.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
Potable water tanks were touched-up with an approved coating system. However, the curing times were not done in accordance with the specifications from the manufacturer.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers' recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers' recommendations for application, drying, and curing; and (3) written documentation that the manufacturers' recommendations have been followed for application, drying, and curing.
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Item No.:
09
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Site:
Recreational Water Facilities-Main and Forward Swimming Pools
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Violation:
The pH value in the Main swimming pool measured by the inspectors electronic test kit ranged between 8.2 - 8.3; the Forward pool pH value was measured at 8.2. The ship was using a manual color comparison kit to determine the pH value and indicated high pH levels (>7.8) on both of these pools, but at the high end of the scale it was difficult to determine the precise value.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Signs
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Violation:
The general safety signs for all RWF's did not meet the new requirements in 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 #. For children's RWF signs, include the exact wording "TAKE CHILDREN ON FREQUENT BATHROOM BREAKS" or "TAKE CHILDREN ON FREQUENT TOILET BREAKS."
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Item No.:
10
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Site:
Recreational Water Facilities-Forward Pool Shepherd's Hook
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Violation:
The shepherd's hook was not long enough to reach the center of the deepest portion of the pool from the side plus two feet.
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Recommendation:
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-Free Halogen Residual and pH Testing
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Violation:
The sample line for the analyzer probe on all RWF's except for the Serenity whirlpools was 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.
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Item No.:
10
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Site:
Recreational Water Facilities-Chart Recorders/Data Loggers
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Violation:
There were no chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual recreational water facility.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Drain Requirements
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Violation:
The swimming pools did not meet the antientrapment drain requirements as per the 2011 VSP Operations Manual. There were no antientrapment covers and no alarm.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Filter Housing
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Violation:
The filter housing on the RWF's were cleaned and disinfected as often as required, but there was no documentation regarding the disinfectant concentration or contact time.
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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-Hair and Lint Strainer
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|
Violation:
The hair and lint strainer and hair and lint strainer housing on all the RWF's were cleaned and disinfected as often as required, but there was no documentation regarding the disinfectant concentration or contact time.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Depth Markers
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|
Violation:
Depth markers at recreational water facilities were only measured in feet.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-pH Test Kit Accuracy
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|
Violation:
The ship's manual pH test kit was not accurate to within 0.2.
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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. 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.
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Item No.:
16
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|
Site:
Buffet-Lido Aft Grill
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|
Violation:
The written and posted time only as a public health control plan did not state the set up and discard times for breakfast service. It did state the set up and discard times for lunch service. The area was in operation for breakfast at the time of the inspection and potentially hazardous foods were held on time control.
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Recommendation:
Ensure plan: (1) Includes set-up and discard times for each outlet.
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Item No.:
16
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Site:
Other-Lido Cafe
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|
Violation:
There was no time only as a public health control plan for this area. However, one undercounter refrigerator with dairy products was designated as a time control unit.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Galley-Forward Grill
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|
Violation:
There were trays of milk containers and egg white containers that had discard times of 12:45 pm, which extended from the discard time of 12:00 pm stated on the written and posted time only as a public health control plan.
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Recommendation:
Do not assign discard times that extend from the discard time specified in the plan.
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Item No.:
16
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|
Site:
Dining Room-Main
|
|
Violation:
There was no consumer advisory on the menu indicating that consuming raw or undercooked animal-derived foods may increase the risk for foodborne illness, especially to consumers with certain medical conditions. There were animal-derived products in the menu that could be ordered by the consumer in an undercooked form.
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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. (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:
Buffet-Beverage Stations Ice Dispensers
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|
Violation:
The refilling of glasses at the self-service beverage stations was not a contamination-free process. The dispensing mechanism of the ice dispensers at the beverage stations of the passenger and crew self-service lines allowed for the touch of the lip-contact surface of glasses during refilling. Consumers were observed refilling their glasses. There were no signs prohibiting the refills of glasses.
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|
Recommendation:
For second portions and refills, ensure (2) Self-service consumers are not allowed to use soiled tableware, including single-service articles, to obtain additional food from the display and serving equipment except drinking cups if refilling is a contamination-free process.
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Item No.:
19
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|
Site:
Buffet-Lido Aft Service Line
|
|
Violation:
A tray with apples was placed behind a tray with pears. In order for passengers to reach the apples they had to extend their arms over the pears, which could result in cross-contamination. This was corrected.
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|
Recommendation:
Ensure that food items in a the buffet line are protected from unintentional contact from consumers. Place trays or containers side by side and not behind each other in a way that consumers do not have to extend their arms over food items.
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Item No.:
19
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|
Site:
Other-Formalities
|
|
Violation:
The lids on the candy self-service display case were not self-closing. These lids could be left open and leave the food unprotected.
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|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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|
Site:
Buffet-Petty Officer and Captain Messes
|
|
Violation:
There were no serving utensils for each individual container. These buffet lines were open for service at the time of the inspection.
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|
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:
Provisions-Vegetable Walk-In Cooler
|
|
Violation:
During active provisioning, a cover of the engine area of the forklift used during provisioning was placed on top of boxes with broccoli. The broccoli was exposed through big openings on the boxes. The cover was removed and installed again on the forklift.
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|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
|
|
Site:
Bar-Starboard Pool Bar
|
|
Violation:
The ice inside the ice chest was unprotected while the bar was open but unattended. The lid was in the open position. The bartender was out the bar area, but returned during the inspection.
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|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
20
|
|
Site:
Food Service General-Food Thermometers
|
|
Violation:
None of the staff in the cooking areas were equipped with tip-sensitive food thermometers.
|
|
Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
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Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
During the active use of the conveyor dishwash machine, the gauge for the final sanitizing rinse temperature indicated 218°F while the temperature measured at the dish surface was 166°F. This temperature difference and the fact that no steam was coming out from the final sanitizing spray nozzles suggested that the gauge was not working properly.
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|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
During the active use of the conveyor dishwash machine, the gauge for the final sanitizing rinse temperature indicated 221°F while the temperature measured at the dish surface was 171°F. This temperature difference and the fact that no steam was coming out from the final sanitizing spray nozzles suggested that the gauge was not working properly.
|
|
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-Potwash
|
|
Violation:
During the active use of the conveyor potwash machine, the gauge for the final sanitizing rinse temperature indicated 198°F while the temperature measured at the pot surface was 160°F. This temperature difference suggested that the gauge was not working properly.
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|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
24
|
|
Site:
Other-Lido Cafe
|
|
Violation:
The free chlorine level in the sanitizing solution container was more than 400 ppm. The staff instructed a crew member to change the water.
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|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
|
|
Site:
Bar-Lobby Bar
|
|
Violation:
The free chlorine level in the sanitizing solution bucket was more than 400 ppm. The staff instructed the bartender to change the water.
|
|
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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Item No.:
26
|
|
Site:
Other-Formalities
|
|
Violation:
At least 5 serving utensils were soiled with chocolate residue. According to the staff, these were cleaned the night before. The outlet was not in operation at the time of the inspection.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
|
|
Site:
Other-Formalities
|
|
Violation:
Two of the three round tables for the display of wine bottles and a variety of candy were heavily soiled between the glass top and the rim of the table.
|
|
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.:
27
|
|
Site:
Galley-Appetizer Pantry
|
|
Violation:
The wheels of 3 flat trolleys and 14 upright upright trolleys stored in this area were heavily soiled with old dust and black 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.:
30
|
|
Site:
Galley-Food Workers Toilet Room
|
|
Violation:
There was no 'WASH HANDS AFTER USING TOILET' sign at the crew restrooms for food employees.
|
|
Recommendation:
Ensure signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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Item No.:
31
|
|
Site:
Other-Formalities
|
|
Violation:
A can of disinfectant and a can of wood cleaner was stored on the deck behind the counter.
|
|
Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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|
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Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
There were broken and missing tiles and recessed and missing grout in many of the food areas. These deck conditions allowed for pooled clean and soiled water between tiles. This was observed in lido galley and pantries, forward grill, throughout the main galley (appetizer pantry, pastry, dishwash, walk-in cooler #35, potwash), and the provision areas (beer, water & soda walk-in cooler).
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|
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.
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Item No.:
33
|
|
Site:
Galley-Food Lifts
|
|
Violation:
The door tracks of both food transportation lifts were soiled with an accumulation of debris.
|
|
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.:
36
|
|
Site:
Galley-
|
|
Violation:
The light intensity behind and around the combination ovens was less than 110 lux.
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|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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|
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Item No.:
36
|
|
Site:
Pantry-Pool Bar
|
|
Violation:
The light intensity behind and around the two ice machines was less than 110 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
|
|
Site:
Pantry-Housekeeping Service Pantry
|
|
Violation:
The light intensity was less than 110 lux to the left side of the ice machine in the pantry rooms. This was observed in the forward pantry rooms on both deck 10 and deck 11. Also, this was observed to the left and behind the ice dispenser in the Captain's pantry.
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|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Active Monitoring
|
|
Violation:
There was no time indicated in the logs for the active monitoring of pests.
|
|
Recommendation:
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.
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|
Item No.:
40
|
|
Site:
Pantry-Pizzeria
|
|
Violation:
The door leading to the pantry of this outdoor food outlet was wide open allowing entry for pests into the pantry. This area was in operation at the time of the inspection.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Toilet Room Signs
|
|
Violation:
Passenger and crew toilet rooms did not have signs advising users to wash hands after using the toilet. In addition, there were no signs advising users to use hand towels, paper towel, or tissue to open the door when exiting.
|
|
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. 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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|
Item No.:
42
|
|
Site:
Children Area-Toilet Room
|
|
Violation:
The handwashing sink was 27 inches above the deck and the toilet was 15 inches above the deck. No step stools were provided.
|
|
Recommendation:
If toilet rooms are located in a child-activity center, provide a child-size toilet(s) or child-accessible toilet(s) (child-size seat and step stool) and handwashing facilities. Ensure child-size toilets (to include the toilet seat) have a maximum height of 280 millimeters (11 inches) and a toilet seat opening no greater than 203 millimeters (8 inches). Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
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