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Item No.:
02
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Site:
Medical-AGE Surveillance Log
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Violation:
The ship was using the STARDOCs medical surveillance system. This system was unable to export the information into the exact order as required in the 2011 VSP Operations Manual.
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Recommendation:
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.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Automatic Monitoring
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Violation:
The sample lines for the electronic data loggers for the whirlpools were not directly from the whirlpools or on the return lines before the compensation tanks.
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Recommendation:
Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration.
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Item No.:
10
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Site:
Recreational Water Facilities-Alkalinity Monitoring
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Violation:
There was no test kit to measure total alkalinity.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pools
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Violation:
The documentation from the manufacturer indicated the drain covers met antientrapment standards, but there was no way to check the covers to see if they were stamped with the required information. The pools were full and there were no spare drain covers onboard. The pools had dual gravity drains greater than 3 feet apart and no alarms were installed.
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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. 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 Safety Signs
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Violation:
The safety signs for the whirlpools did not include all of the information as required in 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 #. 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-Swimming Pool Safety Signs
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Violation:
The safety signs for the swimming pools did not include all of the information as required in 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 #.
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Item No.:
11
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Site:
Medical-Crew Members Reporting
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Violation:
During the 18-30 November 2011 voyage, a cleaner had an onset of acute gastroenteritis (AGE) symptoms on 19 November at 08:00, but did not report to the medical center until 20 November at 08:22. The time card for this crew member was reviewed and it was determined he worked during these dates.
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Recommendation:
Ensure non-food crew members who have symptoms of AGE report to the vessel's medical center immediately.
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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 posted for the animal-derived foods that could be served raw or undercooked at the crew mess buffet line. There were no consumer advisory statements on the menus in the Qsine or the main restaurant. The menus for the Murano and Tuscan restaurants had the consumer advisory statement, but the animal-derived foods that could be served raw or undercooked in these restaurants were not identified with an asterisk. In addition, the consumer advisory posted at the lido buffet lines where animal-derived foods could be served raw or undercooked was small and behind the sneeze guards.
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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-Cold Pantry
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Violation:
Inside undercounter refrigerator R-14-28-B, a large hotel pan of cucumber salad with a discard time of 09:25 was stored under time control at 09:45. This food item was discarded.
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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 is discarded within 4 hours of placement on time control.
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Item No.:
19
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Site:
Buffet-Ocean View
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Violation:
There were no serving utensils for each individual display of apples in several buffet lines. These buffet lines were open for service at the time of the inspection.
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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.:
21
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Site:
Buffet-
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Violation:
The sneeze guards closest to the plate stands at all of the buffet lines were chipped along the bottom edge.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Buffet-Soiled Drop Off Window
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Violation:
The sealant at the middle of the bottom edge of the soiled drop off window was peeling.
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Recommendation:
Replace the sealant along the bottom edge of the soiled drop off window.
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Item No.:
21
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Site:
Dining Room-Murano
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Violation:
Several areas of all waiter carts and flamb trolleys had exposed raw wood and rough surfaces.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
23
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Site:
Galley-Dishwash and Glasswash
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Violation:
There were large pieces of food debris and butter wrappings in the wash, rinse, and final rinse tanks of the in-use flight-type dishwash and glasswash machines.
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Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
25
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Site:
Buffet-Ocean View - Island 1 Port
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Violation:
A wiping cloth was stored in a bucket of sanitizing solution that was soiled with food debris. The staff instructed a crew member to replace the solution.
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Recommendation:
Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Buffet-Ocean View
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Violation:
Some previously cleaned and out for service bowls and plates had their food contact surfaces soiled with food debris. These plates were removed.
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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.:
27
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Site:
Dining Room-Murano
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Violation:
The wheels of all waiter carts and flamb trolleys were soiled with dust.
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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's Toilet Room
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Violation:
The 'WASH HANDS AFTER USING TOILET' sign in the food employee's toilet room was posted at the handwash station and not on the bulkhead adjacent to the door.
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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.
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Item No.:
31
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Site:
Galley-Mast Grill
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Violation:
An unlabeled undercounter storage locker contained hand sanitizer.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
33
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Site:
Provisions-Beer, Soda, Champagne, and White Wine
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Violation:
The stainless steel profile plate surrounding the deckhead-mounted sprinkler was loose, creating a seam.
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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:
Preparation Room-
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Violation:
The locking mechanism on the door leading to the meat thawing room was missing, exposing a hole.
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Recommendation:
Replace the locking mechanism or close the hole in the door.
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Item No.:
34
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Site:
Galley-Hot Section
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Violation:
The utility sink faucet next to the flat grill was leaking.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Food Service General-Lighting
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Violation:
In several food areas, the light intensity behind and around deck-mounted and counter-mounted equipment was less than 110 lux. This was observed mostly behind and around combination ovens and ice machines. In addition, the light intensity at the lido soup station was less than 220 lux.
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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. 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.:
37
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Site:
Galley-Hot Section
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Violation:
Condensation was collecting on the exhaust hood above the in-use starboard tilting kettle.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
The outbreak prevention and response plan did not include procedures for returning the vessel to normal operating conditions after an outbreak.
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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: (5) Procedures for returning the vessel to normal operating conditions after an outbreak.
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Item No.:
42
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Site:
Children Area-Fun Factory
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Violation:
In the 3-5 year old's toilet room, the maximum water temperature at the handwash station was measured at 130F using the inspector's thermometer. This was corrected.
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Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
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