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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The vessel used STARDOCs for producing the AGE surveillance log. The log produced did not conform with the requirements of the 2011 VSP Operations Manual.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (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-Cross-Connection Control Program
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Violation:
On the list of cross connections, the number of devices in the photo lab was incorrect (7 vs. 5) and the type of device in the crew launderettes was listed as ORAS, but Watts 9D devices were installed.
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Recommendation:
Update the cross-connection control program list.
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Item No.:
08
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Site:
Food Service General-Chilled Water and Brine Lines
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Violation:
The chilled water and brine lines for ice machines, undercounter refrigerators, and frozen yogurt machines were not uniquely identified.
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Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
10
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Site:
Recreational Water Facilities-Roman Spa and Children's Pool
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Violation:
The shepherd's hook pole length was too short to reach the bottom middle of the pool, plus two feet.
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Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Signs
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Violation:
The safety signs for the pools, whirlpools, spa pools and children's pool 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-Chart Recorders
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Violation:
There were no chart recorders for the recreational water facilities. Also, the analyzer sample line for the whirlpools, spa pool and children's pool were located after the compensation tank.
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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. 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-Filter Housing Disinfection
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Violation:
There was no documentation of the filter housing disinfection concentration and contact time prior to the replacement of the granular filter media.
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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-Pools #2 and #3
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|
Violation:
During the afternoon of 5 December 2011, there were no samples recorded for more than 6 hours for these two pools.
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Recommendation:
Until the chart recorders are installed, ensure that free halogen and pH measurements are taken and recorded every 4 hours for the pools.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Drain Covers
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Violation:
There was no documentation for the drain covers on whirlpools #3 and #4. The documentation for the field-fabricated drain covers for the pools, Roman Spa, and children's whirlpool did not indicate that the covers meet ANSI A112.19.8-2007. Also, the drain cover for the children's whirlpool had been painted which could alter the size of the openings and negate any certification. There was no antientrapment drain cover on the shallow children's pool drain. This drain was connected to the children's whirlpool drain and more than 3 feet away. There was no alarm for draining of the children's pool and whirlpool.
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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. For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency.
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Item No.:
10
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Site:
Housekeeping-Private Cabin Whirlpools
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|
Violation:
Cabin whirlpools were sanitized with 50 ppm of chlorine for 10 minutes, resulting in a CT value of 500. This was lower than the new requirement of 10 ppm for 60 minutes or a CT value of 600.
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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.:
11
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Site:
Medical-Crew Member Acute Gastroenteritis (AGE) Reporting
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|
Violation:
On 29 October at 16:32, a cleaner reported to medical with AGE symptoms. The AGE symptoms began on 28 October at 20:00 and by the time the cleaner reported on 29 October she had had 3 episodes of diarrhea and 2 episodes of vomiting. According to the ship's timekeeping records, the cleaner worked while symptomatic.
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Recommendation:
Ensure that crew members are instructed to immediately report to medical when they have symptoms of AGE.
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Item No.:
16
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Site:
Pantry-Cafe Promenade
|
|
Violation:
There were no set-up or discard times listed on the time control plan. In addition, the preparation counter cold well was labeled for time control but was not listed on the plan.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (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-Cafe Promenade
|
|
Violation:
There were no set-up or discard times listed on the time control plan for dairy products.
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|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet.
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Item No.:
16
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Site:
Other-Johnny Rockets Service Line
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|
Violation:
Staff stated that the undercounter hot holding units and refrigerators were on time control, but the equipment was not labeled to indicate time control and were not listed on the time control plan.
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|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (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-Windjammer - Consumer Advisory
|
|
Violation:
The buffet counter consumer advisory sign did not describe the meats and eggs that could be served undercooked.
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|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
18
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|
Site:
Preparation Room-Walk-In Refrigerator
|
|
Violation:
Three containers of precooked BBQ pork were stored on the shelf below raw meat. The pork was moved.
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|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
19
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|
Site:
Buffet-Crew Mess
|
|
Violation:
There was no side shield on the cold buffet line next to the plate dispenser. Food on display would be less than one meter from where consumers were expected to stand. According to the staff, the side shield had broken two days earlier and a work order had been submitted.
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|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
|
|
Site:
Housekeeping-Linen Locker 10.5.06
|
|
Violation:
Two cases of Evian water and a box of drinking glasses were stored on the deck.
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|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
|
|
Site:
Buffet-Windjammer - Starboard
|
|
Violation:
The portable sneeze guard was too high and not adequately protecting the food at the oatmeal and grits self-service station.
|
|
Recommendation:
Lower or replace the sneeze guard to properly protect the food out for service.
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Item No.:
19
|
|
Site:
Buffet-Windjammer
|
|
Violation:
Tong handles were in contact with sliced bread and hash browns at the self-service buffet line.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container
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Item No.:
19
|
|
Site:
Buffet-Windjammer
|
|
Violation:
Spoon handles were in contact with the food in two ingredients at the omelet station. Tong handles were in contact with the food on one platter of bacon out for passenger service.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container
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Item No.:
19
|
|
Site:
Galley-Deck 3 - Hot Galley
|
|
Violation:
Tong handles were in contact with the food in a container of tomatoes on the serving line.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
20
|
|
Site:
Food Service General-Tip-Sensitive Temperature-Measuring Devices (TMDs)
|
|
Violation:
There were no tip-sensitive TMDs for measuring thin foods.
|
|
Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
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Item No.:
20
|
|
Site:
Preparation Room-
|
|
Violation:
The plastic cover for one of the potato peelers was cracked and chipped.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
|
|
Site:
Bar-Cafe Promenade
|
|
Violation:
There was a hole in the back of the technical compartment below the handwashing station.
|
|
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.:
21
|
|
Site:
Bar-Cafe Promenade
|
|
Violation:
There was a large hole in the back corner of the undercounter multiflow cabinet.
|
|
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
|
|
Site:
Galley-Deck 5 - Potwash
|
|
Violation:
The rinse gauge for the potwash machine was stuck at the maximum reading and did not move. Also, steam was discharging from the final rinse nozzles during the final rinse cycle, indicating a temperature greater than the manufacturer's data plate.
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|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions. Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
|
|
Site:
Galley-Deck 5 - Potwash
|
|
Violation:
Food preparation utensils were tightly stacked in a metal basket in a manner that did not expose them to the full sprays of the wash and rinse cycles. A scoop was holding soapy water at the end of the final rinse cycle.
|
|
Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
|
|
Site:
Galley-Windjammer - Potwash
|
|
Violation:
The potwash machine was in active use when the inspector arrived in the area, but was taken out of service because it was no reaching the final rinse temperature. There were also at least 3 glass washing machines on the vessel that were out of order 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.:
27
|
|
Site:
Galley-
|
|
Violation:
The right side of the technical compartment for undercounter refrigerator 4811.024.1021 was soiled.
|
|
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:
Pantry-Ice Pantry 10.5.17
|
|
Violation:
There were no single-use hand towels at the handwash station.
|
|
Recommendation:
Ensure single-use hand towels are always available at handwash stations.
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Item No.:
33
|
|
Site:
Pantry-Ice Pantry 10.7.10
|
|
Violation:
Standing water was throughout the length of the deck approximately 1/4' in depth at the deepest area. No leak or plumbing issue was observed.
|
|
Recommendation:
Remove the water from the deck.
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Item No.:
33
|
|
Site:
Bar-Cafe Promenade Coffee Station
|
|
Violation:
There were two pieces of unfinished wood attached to the bulkhead behind the coffee station.
|
|
Recommendation:
Paint or seal the wood to be non-absorbent.
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Item No.:
33
|
|
Site:
Buffet-Staff/Officer's Mess Beverage Station
|
|
Violation:
There was a hole in the bulkhead below the milk dispenser.
|
|
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.:
36
|
|
Site:
Pantry-Cafe Promenade
|
|
Violation:
There was less than 110 lux of light behind and on the bulkhead side of the ice machine.
|
|
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
|
|
Site:
Buffet-Crew Mess Beverage Station
|
|
Violation:
There was less than 110 lux of light on either side of the frozen yogurt machine.
|
|
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
|
|
Site:
Buffet-Staff/Officer's Mess Beverage Station
|
|
Violation:
There was less than 110 lux of light on either side of the juice machine.
|
|
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
|
|
Site:
Bar-Concierge Lounge
|
|
Violation:
There was less than 110 lux of light behind the coffee machine.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Bar-Cafe Promenade
|
|
Violation:
There was less than 110 lux of light behind the large espresso machine.
|
|
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
|
|
Site:
Bar-Cafe Promenade
|
|
Violation:
There was less than 110 lux of light at the handwashing station during operation.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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|
|
Item No.:
36
|
|
Site:
Pantry-Light Intensity
|
|
Violation:
In the four housekeeping pantries inspected, there was less than 110 lux of light around and behind the ice machines.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 3 - Hot Galley
|
|
Violation:
There was less than 110 lux of light behind the combination steamer ovens.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 3 - Dishwashing
|
|
Violation:
Condensate was accumulating and dripping from inside the hood over the soiled end of the dishwasher.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 5 - Potwash
|
|
Violation:
Condensate was collecting inside the hood above the dishwasher and dripping to the deck from the front left corner on the soiled end of the machine.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
37
|
|
Site:
Provisions-Dairy Walk-In Refrigerator
|
|
Violation:
Condensate was dripping from the deckhead in the back area of the walk-in. No food was impacted.
|
|
Recommendation:
Investigate and correct the reason for the condensation.
|
|
|
Item No.:
38
|
|
Site:
Bar-Concierge Lounge
|
|
Violation:
The coffee machine was out of order. The previous inspection report stated that the machine had been out of order for years. According to the staff, the machine had been repaired since the last inspection but had since broken again. The staff were communicating with the corporate office about whether to repair, remove, or replace the machine.
|
|
Recommendation:
Repair, remove or replace the coffee machine.
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|
|
Item No.:
42
|
|
Site:
Children Area-Adventure Ocean
|
|
Violation:
The toilets for the 3-11 year olds in both the boys and girls restrooms had a height greater than 11 inches and no step stools were available.
|
|
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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