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Item No.:
02
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Site:
Medical-
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Violation:
The acute gastroenteritis (AGE) logs did not include a case identification number, meal seating, patient temperature, or the time a patient reported to medical. The other log entries were not in the order specified in the 2011 VSP Operations Manual and the log included additional entries in between required entries.
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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-Refrigerant Brine Lines
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Violation:
The refrigerant brine lines in all of the galleys, pantries, and cold rooms were not uniquely identified.
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Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
10
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Site:
Housekeeping-Cabin Whirlpool Tubs
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Violation:
According to the logs, cabin whirlpool tubs were sanitized to 50 ppm for 10 minutes.
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Recommendation:
Clean and disinfect individual hydrotherapy pools, including associated recirculation systems, between customers. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Signs and Bather Load
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Violation:
The RWF safety signs did not include bather load and the bather load was not calculated for each facility. The whirlpool/spa signs did not include a caution against more than 15 minutes of exposure.
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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. Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Equipment
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Violation:
The shepherd's hooks were not long enough to reach the center of the deepest portion of each pool plus 2 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. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Drains
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Violation:
The drain covers and suction fittings for the RWFs did not meet all of the requirements for certification, marking, mounting and documentation.
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Recommendation:
Ensure that drain covers meet the antientrapment/antientanglement requirements of table 6.7.1.2.2 in the 2011 VSP Operations Manual. 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. Ensure that drain covers meet the appropriate antientrapment/antientanglement requirements of table 6.7.1.2.2 in the 2011 VSP Operations Manual.
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Item No.:
10
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Site:
Recreational Water Facilities-Monitoring
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Violation:
Ensure recreational water facility disinfection, pH and alkalinity test kits conform to design and capability requirements; calibration standards availability ; and automated monitoring system placement and alarm monitoring specifications.
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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. Where available, ensure appropriate secondary standards are onboard for electronic test kits to verify test kit operation. 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. For whirlpool spas and spa pools, ensure the analyzer probes for dosing and recording systems are capable of measuring and recording levels up to 10 mg/L (10 ppm).
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Item No.:
16
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Site:
Room Service-Time Control
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Violation:
The time control plan indicated that the pre-plated fruit and cheese plates in the walk-in refrigeration unit and the milk in the coffee machine were on time control and would be labeled with a 4-hour discard label. The plates had 2-day discard labels. The milk was not labeled. All temperatures were below 40F. The staff stated that the time control plan was to be updated to remove these items from time control because they can be maintained under temperature control.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control. 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-Lotus-Carvery
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Violation:
One walk-in refrigeration unit was labeled as time control, but there were 2-day discard labels on pans of cut melon. The labels were removed.
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Recommendation:
Remove date marking labels once food items are placed on 4-hour time control.
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Item No.:
16
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Site:
Food Service General-Consumer Advisory
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Violation:
There was no consumer advisory on the menus for the dining rooms. At the buffet and the Chef's Galley show galley, the advisory was not specific to the animal derived foods that were served undercooked (eggs and cold smoked fish).
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Galley-Time Control/HACCP Plan
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Violation:
The time control plan (HACCP plan) indicated milk in the coffee machine was on time control. Staff stated that the milk was on temperature control. Also, the plans indicated the meal times, but did not include the set-up and discard times for each meal service. Staff stated the times on the plans did include the set-up and discard times.
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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.:
19
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Site:
Buffet-Staff Mess
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Violation:
The lid on the container of rolls placed out for service on the buffet line was not self-closing and there was no other protection for this food item. The container was placed under the sneeze shield on the buffet line.
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Recommendation:
Protect food on display from contamination by the use of counter or service line 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-Port Service Line
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Violation:
The round plastic panel in the upper interior of the microwave was not secured. All of the fasteners were in place, but the panel was not flush with the top of the microwave.
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Recommendation:
Properly secure the upper interior panel of the microwave.
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Item No.:
20
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Site:
Room Service-
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Violation:
The bulk milk dispensing tube was longer than 2 inches in length.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Buffet-Piazza
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Violation:
Below the fryer, the sealant between the bulkhead and the fryer was loose. There was a seam at this juncture.
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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. Remove and replace the sealant.
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Item No.:
21
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Site:
Buffet-Piazza
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Violation:
To the left of the ban marie, the edge of the counter surface was damaged.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Preparation Room-Poultry Freezer
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|
Violation:
The heater pipe from the evaporator was broken off and water dripping from the evaporator was not sloped to an outlet that allows complete draining.
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Recommendation:
Ensure equipment compartments that are subject to accumulation of moisture because of conditions such as condensation or water from melting ice are sloped to an outlet that allows complete draining.
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Item No.:
24
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Site:
Galley-Kings Court Scullery
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Violation:
Within minutes after the inspector entered the scullery, the machine began to make a buzzing noise and the final rinse temperature gauge reading began to drop from greater than 180F to 150F. The warewashing operation was stopped and a maintenance technician was called.
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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.:
26
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Site:
Galley-Port Service Line
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Violation:
The surface was soiled above the round plastic panel in the upper interior of the microwave.
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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.:
31
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Site:
Galley-Todd English
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Violation:
There were 2 unlabeled spray bottles in the cleaning locker by the warewash area. Staff stated that the bottles contained grease cutter.
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Recommendation:
Ensure working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are clearly and individually identified with the common name of the material.
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Item No.:
33
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Site:
Galley-Chef's Galley
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Violation:
Behind the door and to the left of the utility sink, there was a seam between the vertical profile strips and the adjacent bulkhead panels
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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-Cold Room in Production Area (Port)
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Violation:
The locking mechanism on the entry door was missing, exposing a hole. Staff indicated the parts were ordered.
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Recommendation:
Repair or replace the locking mechanism.
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Item No.:
33
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Site:
Galley-Cold Room by Potwash
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Violation:
The locking mechanism on the entry door was missing, exposing a hole. Staff indicated the parts were ordered.
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Recommendation:
Repair or replace the locking mechanism.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
Below the starboard handwash station, the bulkhead penetrations for the water lines were not sealed.
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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.
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Item No.:
33
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Site:
Preparation Room-Poultry Freezer
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Violation:
The heater pipe from the evaporator was broken off and stored on the deck. Water dripping from the evaporator was collecting in a bin stored on the deck. A work order for repair was initiated during the inspection.
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Recommendation:
Repair the heater pipe and remove the bin and broken heater pipe from the deck to allow for easy cleaning.
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Item No.:
34
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Site:
Preparation Room-Fresh Meat Room
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Violation:
Inside the fresh meat refrigeration room, water from the high fog sprinkler was dripping onto the deck. A work order for repair was initiated during the inspection.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Todd English
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Violation:
There was a leak at the left faucet of the 3-compartment sink in the potwash.
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Recommendation:
Ensure the plumbing system in the food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Piazza
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Violation:
There was less than 220 lux of light on the counter surface between the bain marie and the cold display unit.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas.
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Item No.:
36
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Site:
Food Service General-Lighting
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Violation:
There was less than 110 lux of light behind and around some deck- and counter-mounted equipment in the galleys, buffets, and beverage stations.
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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:
Preparation Room-Frozen Vegetables Room
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Violation:
A light fixture was inoperable in the back right corner of the room, resulting in low light intensity in the area.
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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
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Site:
Provisions-Ice Cream Room
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Violation:
To the right of the evaporator, a light fixture was inoperable resulting in low light intensity in the area.
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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.:
37
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Site:
Galley-Potwash
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Violation:
There was condensation on the deckhead above the in-use potwash machine. Condensation was dripping onto the deck from the front edge of the exhaust hood. No clean items were impacted. The staff in the area stopped the machine, wiped the condensation from the exhaust hood, and the Ventilation Officer increased the power on the exhaust system. No further condensation build-up occurred.
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Recommendation:
Ensure exhaust ventilation hood systems in warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
41
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Site:
Children Area-The Zone
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Violation:
There was no means to exit the toilet room without touching the door handle with bare hands. There was a large waste receptacle near the door, but children under the age of 6 would have difficulty managing the door and then discarding a paper towel.
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Recommendation:
Equip the toilet rooms so persons exiting the toilet room are not required to handle the door with bare hands.
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Item No.:
41
|
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Site:
Housekeeping-Public Toilets
|
|
Violation:
There were no signs in crew or passenger public toilets informing users to use a paper towel or tissue to exit the toilet rooms.
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|
Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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Item No.:
41
|
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP did not include procedures for informing passengers and crew members of an outbreak or procedures for returning the vessel to normal operating conditions after an outbreak. The OPRP indicated for outbreaks over 3%, embarking passengers may be issues a pre-boarding health advisory. This should be required following outbreaks of 2% or greater.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses); (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel's safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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Item No.:
42
|
|
Site:
Children Area-The Zone
|
|
Violation:
The written guidance posted at the entrance did not include symptoms of common childhood illnesses and that written clearance from the medical staff is required before a child with symptoms is allowed to return. The policy posted behind the counter included the list of symptoms.
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|
Recommendation:
Post written guidance on symptoms of common childhood infectious illnesses at the entrance of the child activity center.
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Item No.:
42
|
|
Site:
Children Area-The Zone
|
|
Violation:
The sink in the toilet room for children under the age of 6 was greater than 22 inches high and there was no step stool.
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|
Recommendation:
Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
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Item No.:
42
|
|
Site:
Children Area-The Zone
|
|
Violation:
There was no sign in the toilet room advising the providers to wash their hands and the children's hands after assisting children with using the toilet.
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|
Recommendation:
Post signs in children's toilet rooms advising the providers to wash their hands and the children's hands after assisting children with using the toilet.
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