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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
The STARDOCS system used for AGE logs could not produce an AGE log in the order indicated in the 2011 VSP Operations Manual. Also, there was no case identification number assigned to each case in the log.
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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.:
02
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Site:
Medical-Close Contacts of Ill Crew Members
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Violation:
During the most recent cruise, for 2 of the 5 crew members with acute gastroenteritis, the first documented interview with the close contacts was more than 20 hours following the ill crew member reporting to medical.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members' symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
08
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Site:
Potable Water-AC Room 4-00 (Above Crew Bar)
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Violation:
The potable water line was not striped or painted blue before the reduced pressure assembly for potable water to technical water transfer. This was corrected.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pools Antientrapment
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Violation:
Each swimming pool had two gravity drains constructed of a standard design greater than three feet apart and no alarms for the draining of the pools.
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Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spas Antientrapment
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Violation:
It could not be verified if the drain covers for the whirlpool spas (jacuzzis) were stamped with the life expectancy or the mounting orientation. There were no spare drain covers and the pictures were not clear.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pools Antientrapment
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Violation:
It could not be verified that the wall-mounted drain covers for the pools were stamped with the required information from the 2011 VSP Operations Manual. There were no spare drain covers, pictures of existing drain covers, or documentation.
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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.
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Item No.:
10
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Site:
Housekeeping-Cabin Whirlpools
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Violation:
The disinfection free halogen concentration and contact time for the cabin whirlpools was 50 ppm for 10 minutes, resulting in a CT value of 500, less than the required 600.
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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.:
12
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Site:
Galley-Warewashing
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Violation:
A worker was observed by the inspector washing his hands while wearing gloves. The worker was sorting clean equipment from the warewash machine and stated his gloves became soiled.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (7) Before putting on gloves for working with food or clean equipment and between glove changes.
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Item No.:
13
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Site:
Galley-Warewashing
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Violation:
A worker was observed by the inspector washing his hands while wearing gloves. The worker was sorting clean equipment from the warewash machine and stated his gloves became soiled. The supervisor of this individual could not explain to him why this was an improper handwashing practice.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment;
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Item No.:
16
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Site:
Food Service General-Time Control Plans
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Violation:
The time control plans did not list all of the hot holding and refrigeration units on time control and not all of the physical units were labeled in the crew galley, deck 9 Bell Box, Lido soup station, the deck main galley 3 hot line, and deck 3 and deck 4 main galley cold pantries.
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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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Galley-Bistro on Five
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Violation:
The undercounter refrigerators on time control were listed in the time control plan, but were not physically 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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Food Service General-Consumer Advisories
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Violation:
There were no consumer advisories on the menus of the room service, main dining rooms, or specialty dining rooms.
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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. (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
19
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Site:
Buffet-
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Violation:
There were no serving utensils for a container of watermelon and a container of blueberry sauce at the in-use cold buffet line.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
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Site:
Food Service General-Tip-Sensitive Thermometers
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Violation:
Not all of the staff responsible for measuring food temperatures had tip-sensitive thermometers for measuring thin food products.
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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
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Site:
Buffet-Aft Starboard Beverage Station
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Violation:
The ice dispenser chute on the ice/water machine was chipped and cracked.
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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.:
20
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Site:
Galley-Deck 3 and 4 Deli Slicers
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Violation:
The press plates of the deli slicers in both the deck 3 main galley pantry and the deck 4 main galley special order were worn, cracked, and had many crevices. These were replaced during the inspection.
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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.:
20
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Site:
Food Service General-Deck-Mounted Mixers
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Violation:
There were 2 slotted fasteners in the food splash area of the deck-mounted mixers in the crew galley and the main galley pastry, bakery, and soup station.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-
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Violation:
There were 3 large in-use cutting boards with several scores and scratches. The boards were removed from service.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Bar-Martini Bar
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Violation:
In the technical compartment to the left of the handwash station, there was a one-inch hole leading to a void space at the back of the left panel.
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Recommendation:
Close the hole in the technical compartment.
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Item No.:
21
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Site:
Buffet-
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Violation:
There were metal latches used to secure the undercounter refrigerators in the closed position in the fruit section of the cold line and on the cereal side of the cereal/salad station that were not working properly, making the refrigerators difficult to close. The temperature inside the refrigerator was not impacted. The latches were repaired during the inspection.
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Recommendation:
Ensure the latches are maintained so that the refrigerator doors close easily and completely.
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Item No.:
26
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Site:
Galley-Warewashing
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Violation:
A ramekin and an oval plate had a residue on the food contact surfaces and were stored in the clean dish storage area. The items were removed for cleaning and sanitizing.
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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.:
26
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Site:
Other-Mast Pool Grill
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Violation:
The area around the dispensing nozzles of the previously clean juice machine was soiled.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Buffet-Aft and Mid Starboard Beverage Stations
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Violation:
The outsides of the ice dispenser chutes on the aft and mid starboard ice/water dispensing machines were heavily soiled.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Other-Mast Pool Grill
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Violation:
The previously cleaned grease collection pan inverted on the grill surface was soiled with a grease residue.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
30
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Site:
Galley-Food Employee Toilet Rooms
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Violation:
Neither the women's nor the men's toilet room had a sign stating 'wash hands after using toilet'. The men's toilet room did not have single-service paper towels available.
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Recommendation:
Ensure signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand. Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Dining Room-Main Dining Room Wine Tower
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Violation:
There were two large rectangular tables stored on the deck in the wine tower. This was a very small area and it was difficult to determine if the deck was clean.
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Recommendation:
Remove the tables so that the deck can be cleaned and inspected.
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Item No.:
33
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Site:
Galley-Silk Harvest
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Violation:
In the technical compartment below the bain marie, the middle pipe penetration on the left bulkhead was 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.:
36
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Site:
Pantry-Deck 8 & Deck 10 Mid-Ship Pantries
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Violation:
In these two pantries, there was less than 110 lux of light on the counter surface behind the juice machine, coffee machine and toaster.
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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:
Buffet-Pasta and Pizza Station
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Violation:
The light intensity was less than 220 lux in front of the pizza ovens.
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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, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Food Service General-Lighting
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Violation:
There were several locations that had less than 110 lux behind and around deck-mounted and counter-mounted equipment including: the left bulkhead side of the Vitality machine on the Lido aft starboard beverage station, ovens in the deck 3 main galley roasting station, ovens in the deck 4 main galley, ovens in the crew galley, and counter-mounted equipment in the deck 9 bell box.
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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.:
39
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Site:
Bar-Martini Bar
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Violation:
There was one live fly in this area. The area was not open at the time of the inspection.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Pantry-Pool Bar
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Violation:
The door to the pantry was fully open during the first inspection of the area. This bar was on an open deck and was open for service. The door remained open for a few minutes until the inspector brought it to the manager's attention. The door was closed. Upon re-inspection nearly one hour later, the door was again open. No flies were observed in the pantry.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
42
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Site:
Children Area-Toilet Room
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Violation:
The toilet height was greater than 11 inches from the deck and the handwash sink height was greater than 22 inches from the deck and there were no step stools in the room.
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Recommendation:
If toilet rooms are located in a child-activity center, provide a child-size toilet(s) or child-accessible toilet(s) (child-size seat and step stool) and handwashing facilities. Ensure child-size toilets (to include the toilet seat) have a maximum height of 280 millimeters (11 inches) and a toilet seat opening no greater than 203 millimeters (8 inches). Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
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Item No.:
43
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Site:
Housekeeping-Shower Head Disinfection
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Violation:
The disinfection free halogen concentration and contact time for the shower heads was 50 ppm for 10 minutes, resulting in a CT value of 500, less than the required 600.
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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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