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Item No.:
*
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Site:
Medical-Elevator Signs
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Violation:
In several of the crew elevator lobbies, there were signs posted advising crew members to report to the medical center if they have symptoms of acute gastroenteritis. However, the signs also stated that crew members were required to report if they have three or more episodes of diarrhea in a 24-hour period, or if they have vomiting and one additional symptom in a 24-hour period.
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Recommendation:
Ensure crew members report to the medical center at the onset of the first symptom of acute gastroenteritis.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis Log
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Violation:
The acute gastroenteritis surveillance log was not in the exact order as specified by the 2011 VSP Operations Manual.
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Recommendation:
Ensure the AGE surveillance log is 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-Cross-Connection Control Program
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Violation:
There were several entries in the cross-connection control program that did not include the type of backflow device used, such as in the spa and the medical center. Nontestable backflow prevention devices were installed in these areas.
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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-Photo Lab
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Violation:
There was no backflow prevention device for the spray hose attached to the sink. The spray nozzle and the hose were in the sink.
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Recommendation:
Install an appropriate backflow prevention device for the spray hose.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment
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Violation:
The swimming pools and the spa pool each had multiple drains greater than 3 feet apart, but there were no antientrapment drain covers or alarms. The whirlpools each had single, blockable suction fittings, but there were no safety vacuum release systems or automatic pump shut-off systems.
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Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency. For RWFs with suction fittings and a single blockable drain or multiple drains (less than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a safety vacuum release system or automatic pump shut-off system.
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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 documentation for the cleaning and disinfection of the hair and lint strainers did not include the housings. According to the staff, the housings were cleaned and disinfected weekly.
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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-Sample Lines
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Violation:
The sample lines for the analyzers were not directly from the recreational water facilities or on the return lines before the compensation tanks for the following facilities: PA1 spa hydrotherapy pool, PA4 deck 15 port midship pool, PA5 deck 15 midship starboard pool, water slides, children's pool, CH5 Superbowl, PA2 Spice pool, and PA6 Courtyard pool.
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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-Safety Signs
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Violation:
The safety signs for the swimming pools, children's pool, slides, and whirlpools did not meet the requirements of the 2011 VSP Operations Manual.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. 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.:
10
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Site:
Recreational Water Facilities-Turnover Rates
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Violation:
The turnover rates for the three spa pools, PA1 spa hydrotherapy pool, PA4 deck 15 port (mid) and PA5 deck 15 starboard (mid), were greater than two hours. The turnover rate for the children's pool was 0.6 hours.
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Recommendation:
Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 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.:
16
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Site:
Bar-Atrium
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Violation:
The written time only as a public health control plan listed skim milk, half and half, 2% milk, and regular milk as being on time control. However, the written plan did not list the soy or lactose-free milk.
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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:
Bar-Waves Pool
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Violation:
The time control plan for the milk was not posted at this outlet.
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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.
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Item No.:
16
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Site:
Buffet-Garden Cafe - Time Control
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Violation:
The posted time only as a public health control plan identified several fixed hot and cold holding units using only time as a control, but did not identify the portable time control items, such as the ice bath with condiments for the egg and omelet stations. The posted plan also specified that warming cabinets and refrigerators in the pantries were on time control, but the identified units were not listed in the plan and the units were not labeled.
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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:
Buffet-Garden Cafe - Time Control
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Violation:
The posted time only as a public health control plan identified several hot and cold holding pieces of equipment on the buffet using only time control, such as the induction tops, bains-marie, soup wells, and cold basins. The pieces of equipment were not labeled as time control. Additionally, the posted time control plan did not specify the set-up time for the buffet.
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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:
Food Service General-Dining Rooms Menus
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Violation:
There were prepared foods containing raw fish, raw marinated fish, cold smoked fish, poached egg, eggs cooked to order, and beef steaks cooked to order in the breakfast, lunch, and dinner menus. There was a consumer advisory statement at the bottom of each menu, but there was no asterisk beside the statement or beside the animal-derived menu items to clearly identify them as the foods which the advisory applied to.
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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 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:
Buffet-Moderna and Cagney's Salad Bar
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Violation:
The dining room salad bar cold basins and soup wells were not labeled to indicate they were time control units.
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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-Epic Club
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Violation:
One small hotel pan of cut radicchio inside the walk-in refrigerator had a food temperature of 46F. The production label indicated 4 November. The food was immediately discarded.
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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.:
19
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Site:
Buffet-Garden Cafe - Ice Cream Counters
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Violation:
At the port and the starboard ice cream counters, there were no sneeze shields (portable or fixed) installed at the ice cream dipper wells. The dipper wells were exposed to passengers. These areas were not in use at the time of the inspection.
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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.:
20
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Site:
Galley-Pastry
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Violation:
The dough sheeter belt was frayed in some areas along both edges, making cleaning difficult.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
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Item No.:
21
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Site:
Bar-Waves Pool
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Violation:
There was a hole in the back of the technical compartment below the speed rail nearest the bar entrance.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Garden Cafe - Glasswash
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Violation:
The upper final sanitizing rinse spray nozzles in the in-use conveyor glasswash machine produced a weak spray pattern which did not effectively cover the dish surface.
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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-Garden Cafe - Glasswash
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Violation:
The in-use conveyor glasswash machine had a hot water final sanitizing rinse temperature of 154-156F at the dish surface. Several tests were made using different thermometers. The final sanitizing rinse temperature was repaired immediately following the failed tests.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
29
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Site:
Galley-
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Violation:
The water temperature at the handwash sink near the entrance was measured at 129F using the inspector's thermometer. Users could not control the water temperature. This was immediately corrected. Staff indicated the water temperature control valve was accidently shifted during cleaning procedures.
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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.:
33
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Site:
Preparation Room-
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Violation:
Inside the thawing box, to the right of the door leading to the freezer, tape was used to seal a seam between two adjacent bulkhead panels. The tape was removed.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Seal the seam between the two adjacent bulkhead panels with a hard, durable, and easily cleanable material.
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Item No.:
33
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Site:
Other-Cagney's Front Service Counter
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Violation:
The deckhead vent covers directly above the service counter were soiled with dust. This area was previously cleaned and was not in use at the time of the inspection.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Bar-Epic, Waves, Bliss, and Sake
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Violation:
There was a hole greater than 10 millimeters in diameter drilled into the lower rear stainless steel panel of the deck sink in the undercounter technical compartment.
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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:
Galley-Soup Station
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Violation:
A bulkhead panel behind the far left tilting kettle next to the handwash station was dented on the right side, creating a seam with the adjacent bulkhead panel.
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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.:
36
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Site:
Food Service General-Lighting
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Violation:
The light intensity was below 110 lux behind and around many pieces of deck- and counter-mounted equipment.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Garden Cafe
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Violation:
The bulkhead-mounted decorative lights above all of the plate stands were not fully shielded and the light bulbs were not shatter-resistant.
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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.
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Item No.:
41
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Site:
Housekeeping-Public Toilet Facilities
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Violation:
There were no signs advising users of passenger and crew public toilet facilities to wash their hands.
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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.
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Item No.:
42
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Site:
Children Area-Recess Kid's Club
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Violation:
The maximum water temperature at the handwashing stations in the boy's and girl's toilet rooms and at the handwashing station outside of the toilet rooms was measured at 130-135F using the inspectors thermometer.
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Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
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Item No.:
42
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Site:
Children Area-Recess Kid's Club
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Violation:
There was only one step stool for both the boy's and girl's toilet rooms. The height of the toilets and the handwashing facilities required a step stool.
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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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