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Item No.:
08
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Site:
Pantry-Trident Grill
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Violation:
The vent on the backflow prevention device on the prerinse spray hose was leaking. The device was replaced.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Food Service General-Refrigerant Brine and Chilled Water Lines
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Violation:
The chilled water lines for the ice machines and refrigerant brine lines in 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:
Recreational Water Facilities-Pools and Whirlpools
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Violation:
The turnover rates for the swimming pools and whirlpools were not available at the time of the inspection.
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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-Filter Housing Disinfection
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Violation:
Documentation was not available, at the time of the inspection, for the swimming pools' and whirlpools' cartridge filter housings disinfection schedule.
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Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Hair/Lint Strainers
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Violation:
Documentation was not available, at the time of the inspection, for the swimming pools' and whirlpools' hair/lint strainers disinfection schedule.
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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-Bather Load
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Violation:
Bather load calculations for swimming pools and whirlpools were not available at the time of the inspection.
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Recommendation:
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-Halogen and pH Monitoring
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Violation:
The existing automatic system for recording pH and free halogen in all recreational water facilities (RWF), including pools and whirlpools, is to take a sample after treatment, and not from the body of the RWF or the return line to 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. 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-Safety Signs
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Violation:
The safety signs for the swimming pools and whirlpools did not have bather loads. The signs for whirlpools did not caution against exceeding 15 minutes of exposure. There was no sign at the children's pool, located outside of the children's center, stating 'take children on frequent bathroom breaks' or 'take children on frequent toilet breaks.'
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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:
Housekeeping-Individual Cabin Whirlpools
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Violation:
The instruction for disinfecting individual whirlpools required 10 ppm, but did not include 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.
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Item No.:
16
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Site:
Buffet-Horizon Court Consumer Advisory
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Violation:
Eggs cooked to order and cold smoked salmon were both served at the buffet. A posted consumer advisory statement was posted about consuming raw or undercooked animal-derived foods, but there was no advisory available about these specific foods.
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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 raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. 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:
Buffet-Horizon Court Time Control Plan
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Violation:
The time control plan stated that the undercounter hot holding units on the service line were on time control, but 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:
Pantry-Pizzeria Time Control Plan
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Violation:
According to the staff, the countertop cold well was used for time control. However, the unit was not listed on the time control plan and the unit was 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:
Room Service-Time Control Plan
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Violation:
According to the staff, the countertop cold well was used for time control. However, the unit was not listed on the time control plan and the unit was 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:
Food Service General-Menu Consumer Advisories
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Violation:
The menus did not include an advisory statement about consuming raw or undercooked animal-derived food and there were no asterisks on the menus at the animal-derived foods requiring disclosure. This included the menus for Sabatini's, Bayou, and the main dining rooms. Food such as eggs cooked to order, seared tuna, steak, and beef filet were on these menus and could be served raw or 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 raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. 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:
Buffet-Crew Mess Time Control Plan
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Violation:
According to the time control plan, undercounter warmer units 1 and 2 were on time control. However, undercounter warmer units 4, 5, 8, and 9 were labeled for time control.
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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.:
20
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Site:
Room Service-Bulk Milk Dispenser
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Violation:
The dispensing tube was longer than one inch and was not cut on the diagonal.
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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.:
22
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Site:
Galley-Dishwash Area
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Violation:
The glasswash machine did not have a data plate.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
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Site:
Galley-Dishwash Area
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Violation:
An excessive amount of pans, dishes, glasses, and other soiled items were stored in the soiled area. The soiled pans balanced on each edge of the handwash sink at the soiled end of the warewash machine. Soiled items were found on the deck between the handwash sink and the soiled end of the warewash machine. Stacks of dishes were noted on the top of a stack of trays on the deck blocking access to the soiled end of the warewash machine. Deckstands with racks of soiled items were found along the length of the warewash machine. According to the staff, there were so many soiled items because of the busy disembarkation breakfast. After some discussion, it was decided that some of the soiled items could be stored in the pizzeria warewash area.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
28
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Site:
Buffet-Forward Starboard Waiter Station
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Violation:
An artificial tree was noted hanging over the clean side of the waiter station next to the dance floor. The leaves on the tree were dusty. Clean, inverted glasses and a sanitizing bucket were stored on the top of the waiter station.
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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.
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Item No.:
29
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Site:
Galley-Dishwash Area
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Violation:
Soiled pans were balanced on each edge of the handwash sink at the soiled end of the warewash machine.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Galley-Deck 6 Hotel Locker 6302
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Violation:
This locker was for new equipment storage. Several plastic bins of equipment were stored on the deck below the storage shelves, impeding cleaning and inspection for pests.
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Recommendation:
Store bins with equipment off the deck to provide proper access for cleaning.
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Item No.:
33
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Site:
Galley-Deck 5 Hot Galley
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Violation:
There was missing and recessed grout between the deck tiles in some areas of the hot galley.
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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:
Buffet-Horizon Court Port and Starboard Action Stations
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Violation:
A few cracked deck tiles and missing and recessed grout were noted.
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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:
Buffet-Horizon Court Port Action Station
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Violation:
The two bottom bulkhead tiles on the corner near the pantry door were cracked.
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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:
Buffet-Horizon Court Starboard Side
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Violation:
The gasket on the side of the swinging door at the entrance to the pantry was ripped. According to the staff, a work order had been submitted for this.
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Recommendation:
Repair or replace the gasket.
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Item No.:
33
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Site:
Buffet-Trident Grill
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Violation:
There was loose silicone on the bulkhead below the flat grill.
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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:
Buffet-Trident Grill
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Violation:
The deck below the flat grill and grooved griddle was slightly soiled with a dried brown substance. It appeared that brown liquid may have dripped from the bottom of the grills.
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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:
Galley-Garde Manger
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Violation:
Missing and recessed grout was noted between the deck tiles making the area more difficult to clean.
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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-Light Intensity
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Violation:
The light intensity around and behind mounted equipment in several areas was less than 110 lux. This included: behind the ice machine in the pizzeria pantry; behind the ice machine in the lido galley; behind the combination oven next to the soup kettle in the lido galley; behind the combination oven next to the salamander in the lido galley; behind the combination oven in Sabatini's; behind all of the ice machines in the deck 5 and 6 main galleys; behind the stack oven and left Blodgett oven in the deck 6 main galley pastry; behind the stack oven in the deck 6 main galley bakery; behind all four combination ovens in the deck 5 main galley hot galley roast and sauce section; behind the potwash machine in the deck 5 potwash area; behind and on the right side of the ice machine in the crew galley dishwash area; and behind the espresso machine in the officer's mess pantry. (VSP 2011 Operations Manual)
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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.:
41
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Site:
Housekeeping-Shower Head Disinfection
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Violation:
The shower head disinfection instructions required 50 ppm of chlorine for 10 minutes.
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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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 contact times and concentrations of disinfectants for some public areas. For example, the plan for the gift shops and casino only stated a specific disinfectant product, but did not include concentrations for code 'Green,' 'Yellow,' and 'Red,' nor did it specify how the disinfectant was to be applied and if it was required to remain on until dried.
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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
|
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Site:
Children Area-Handwash Sinks
|
|
Violation:
The hot water temperature was measured at 120F.
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Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
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