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Item No.:
02
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Site:
Medical-AGE Illness Log
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Violation:
The AGE illness was not in the correct order as specified in Annex 13.2.2 of the 2011 VSP operations manual. [New requirement 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. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
08
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Site:
Potable Water-Distallate Water Lines
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Violation:
The distillate lines directed to the potable water system were not painted or striped in accordance with ISO 14726 (blue/gray/blue). [New requirement 2011 VSP Operations Manual]
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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-Cross Connection Control Program
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Violation:
There was no location description listed in the log for the backflow device used in the photo shop.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Program
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Violation:
The cross connection plan listed two backflow devices for the bed pan washer in the medical center but did not specify the type of device being used.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
Tank maintenance records indicated tank #9 and #11 received touch up paint after repairs were completed but did not list the date of application. Both of these records indicated the procedures to be followed including the manufactures recommended curing time of seven days, however, the only date listed on the record was the date the tank was put back into service not the date when the work began. Because there was no indication of when the paint was applied, there was no way to verify that the paint cured for the recommended seven days.
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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.:
10
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Site:
Housekeeping-Private Cabin Whirlpools
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Violation:
The records for sanitizing the whirlpools indicated that a solution of 10ppm was being used but did not specify a contact time.
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Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value. Maintain a record outlining the frequency of cleaning and disinfection. Ensure the record includes the type, concentration, and contact time of the disinfectant. Retain records on the vessel for 12 months.
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Item No.:
10
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Site:
Recreational Water Facilities-Halogen and pH Analyzer Probe Locations
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|
Violation:
The sample line locations for free halogen residual and pH probes for all recreational water facilities were located after the compensation tank. [New requirement 2011 VSP Operations Manual]
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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. 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. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Drain Covers
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Violation:
The drain covers for the swimming pools do not conform with ASME A112.19.8 standards. The drains were gravity, multiple drains with no alarm. [New requirement 2011 VSP Operations Manual]
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Recommendation:
Ensure the testing of manufactured drain covers is by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover: (1) certification standard and year; (2) type of drain use (single or multiple); (3) maximum flow rate (in gallons or liters per minute); (4) type of fitting (suction outlet); (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both); (7) manufacturer?s name or trademark; and (8) model designation. Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Shock Halogenation
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Violation:
The level of free halogen was not recorded at the beginning and end of shock halogenation, nor was the time being recorded.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing. Ensure a written or electronic record of the date and time of shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections. Retain records on the vessel for 12 months.
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Item No.:
10
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Site:
Recreational Water Facilities-Hair and Lint Strainer
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Violation:
Documentation for the cleaning, rinsing and disinfection of hair and lint strainers and housings for the RWFs was not available. [New requirement 2011 VSP Operations Manual]
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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-Filter Housing Cleaning and Disinfection
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Violation:
Documentation for the cleaning, rinsing and disinfection of the filter housing for the RWFs was not available. [New requirement 2011 VSP Operations Manual]
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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-Turnover Rates
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Violation:
Turnover rates for the RWFs were unavailable. [New requirement 2011 VSP Operations Manual]
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|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
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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 all the RWFs were only labeled in feet. [New requirement 2011 VSP Operations Manual]
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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-Sheperd's Hook
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|
Violation:
The pole of the rescue hook at the swimming pool was not long enough to reach the center of the pool from side, plus 2 feet. [New requirement 2011 VSP Operations Manual]
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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-Signage
|
|
Violation:
The recreational water facility signage did not meet the current requirements of the 2011 VSP manual. New signs have been ordered. [New requirement 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.? 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.:
16
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|
Site:
Preparation Room-
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|
Violation:
Inside the walk-in refrigeration unit, there were two containers of shredded cabbage that were measured at above 50F. The containers were immediately placed in the blast chiller. All other potentially hazardous foods in the walk-in were measured at below 41F.
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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 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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|
Site:
Galley-Time Control Plan
|
|
Violation:
The time as a public health control plan did not include the set-up times for each service period. The undercounter hot holding units below the buffet counter were not labeled as time control as indicated on the plan. [New requirement 2011 VSP Operations Manual]
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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-Deck 6 - Forward Pastry Distribution
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|
Violation:
The pastry distribution has a separate time as a public health control plan, but the plan was not posted in the area.
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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:
Dining Room-Consumer Advisories
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|
Violation:
There were no consumer advisories in the dining room menus to make passengers aware of the hazards of consuming raw or undercooked animal-derived foods. [New requirement 2011 VSP Operations Manual]
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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. 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-Deck 6 - Forward Line
|
|
Violation:
There were two shakers of powdered sugar inside a neutral cabinet that were not labeled with the contents.
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|
Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
21
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|
Site:
Preparation Room-
|
|
Violation:
Inside the technical compartment for undercounter refrigeration unit #4, some of the pipe lagging was loose.
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|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The final rinse activator arm on the flight-type dishwash machine was not activating the final rinse spray unless the arms were completely extended. If one or 2 plates were placed on the conveyor, the final rinse did not activate. This was corrected during the inspection.
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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
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Site:
Galley-Deck 6 - Potwash
|
|
Violation:
There was a bucket of sanitizing solution measured at below 50 ppm free chlorine. The solution was replaced.
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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); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
27
|
|
Site:
Food Service General-Undercounter Refrigerator Technical Compartments
|
|
Violation:
The panel below the insulated pipes was soiled with a slimy material in numerous technical compartments throughout the preparation rooms and galleys.
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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.:
27
|
|
Site:
Buffet-Gazebo/Grill
|
|
Violation:
The bottom left area of the technical compartment below the handwash station was heavily soiled.
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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-Deck 5
|
|
Violation:
At the handwash station outside the hood cleaning equipment locker, the soap dispenser was not working. The dispenser was replaced.
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|
Recommendation:
Ensure each handwashing facility includes a working soap dispenser with soap.
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Item No.:
33
|
|
Site:
Bar-Calypso
|
|
Violation:
In the door frame between the pantry and the bar, there was no sealed latch pin recess, allowing access to the open door frame.
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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.:
33
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|
Site:
Provisions-4723 - Fruit & Vegetable
|
|
Violation:
The pillar closest to the entrance had rivets attaching small stainless steel straps holding adjacent panels together. The openings in the rivets were difficult to clean.
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|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable.
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Item No.:
33
|
|
Site:
Galley-Deck 5 Soup Station
|
|
Violation:
On the right bulkhead inside the technical compartment for undercounter refrigeration unit #16, the upper pipe penetration was not sealed. This was noted on the last inspection.
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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:
Buffet-Port/Aft Beverage Station
|
|
Violation:
One of the coffee lines was on the deck in the drain area below the coffee dispensers.
|
|
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.
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Item No.:
33
|
|
Site:
Provisions-3710 - Chef Store
|
|
Violation:
This storage room had many containers of excess serving utensils and dishes on shelves and deck stands. There were 2 containers of bowls on the deck under the shelving unit. The containers were moved to a deck stand.
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|
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; (3) at least 150 millimeters (6 inches) above the deck. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
|
|
Site:
Other-Alfredo's Pizzeria
|
|
Violation:
The grout between the tiles of the decorative bulkhead was not sealed and absorbed water splashed on the surface.
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|
Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
34
|
|
Site:
Galley-Deck 5 Dishwash
|
|
Violation:
There was a leak from the detergent dispenser at the soiled end of the machine.
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|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
|
|
Site:
Food Service General-Lighting Behind/Beside Equipment
|
|
Violation:
There was less than 110 lux of light behind and beside many pieces of deck- and counter-mounted equipment throughout the food areas, including deck pantries. [New requirement 2011 VSP Operations Manual]
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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.:
36
|
|
Site:
Bar-One5
|
|
Violation:
There was less than 220 lux of light in several areas along the back bar counter when the lights were at full strength.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
|
|
Site:
Bar-Handwash Stations
|
|
Violation:
Of the inspected bars, there was no means to have a minimum of 110 lux of light at all times at the handwash station when the bar lighting was reduced for regular operations. [New requirement 2011 VSP Operations Manual]
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
40
|
|
Site:
Integrated Pest Management-
|
|
Violation:
In the new integrated pest management (IPM) plan dated September 2011, the vessel was directed to not record zero findings on the logs. Because only locations where pests were found were recorded in the logs, it was not known what other areas were inspected and when they were inspected. The new plan also did not provide guidance on the times for inspections, including some at night or during periods of minimal activity. There was also no passive device monitoring records.
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|
Recommendation:
Ensure the vessel has an IPM plan to implement effective monitoring and control strategies for pests aboard the vessel. Ensure the IPM Plan sets a schedule for periodic active monitoring inspections, including some at night or during periods of no or minimal activity. Ensure the IPM Plan includes passive surveillance procedures such as glue traps or other passive monitoring devices and the location of each. Maintain a passive device monitoring log. Ensure the IPM plan, monitoring records, and other documentation are available for review during inspections.
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Item No.:
40
|
|
Site:
Integrated Pest Management-Provisions
|
|
Violation:
There were no records of incoming shipments of supplies since the new integrated pest management plan was put into effect in September. Staff stated that inspections are conducted, but results are only recorded if pests are found.
|
|
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
|
|
Site:
Housekeeping-Handwashing
|
|
Violation:
The passenger and crew toilet facilities were not equipped so that persons exiting are not required to touch the door handle with their bare hands. Signage advising users to use a hand towel or tissue to open the door and signage advising users to wash hands after using the restroom were not available in all toilet facilities.
|
|
Recommendation:
Equip passenger and crew public toilet facilities so persons exiting the toilet room are not required to touch the door handle with bare hands. Where toilet stalls include handwashing facilities, ensure the bare-hands-free contact begins in the toilet stall. Ensure that toilet facilities with multiple exits, such as spa dressing rooms, have bare-hands-free contact at each exit.
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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