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Item No.:
08
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Site:
Food Service General-
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Violation:
The nonpotable chilled water lines connected to the back of the ice machines in food areas throughout the ship 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.:
19
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Site:
Buffet-Lido
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Violation:
Each individual container did not have a separate serving utensil. 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.:
24
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Site:
Buffet-Dishwash
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Violation:
During the active use of the flight-type conveyor dishwash machine, the final sanitizing rinse temperature measured at the dish surface was 149F.
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Recommendation:
Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
22
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Site:
Buffet-Dishwash
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Violation:
The gauge for the final sanitizing rinse temperature was not accurate. The gauge indicated 197F while the temperature measured at the dish surface was 149F.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
16
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Site:
Buffet-Lido Time Control Plan
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Violation:
The time control plan for cold foods was not posted at this location. There were cold foods out for service on time control.
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Recommendation:
Post a time control plan at each outlet where time control is used.
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Item No.:
33
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Site:
Buffet-Food Lifts
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Violation:
The steps of the ladders attached to one of the bulkheads of the lifts were soiled with black debris.
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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.:
37
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Site:
Galley-Dishwash
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Violation:
There was heavy condensation on the deckhead over the soiled landings of the in-use flight-type dishwash and glasswash machines. The condensation was dripping on these landings and over the machines.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
16
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Site:
Galley-Cold Galley
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Violation:
A large plastic bin of cut lettuce stored in the upright refrigerator had temperatures that ranged from 49F to 53F. The lettuce was cut in the morning. The lettuce was moved to a blast chiller.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Food Service General-Consumer Advisories
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Violation:
There was no consumer advisory on most of the menus indicating that consuming raw or undercooked animal-derived foods may increase the risk for foodborne illness, especially to consumers with certain medical conditions. There were animal-derived products on the menus that could be ordered by the consumer in an undercooked form.
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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 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.:
20
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Site:
Preparation Room-
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Violation:
The inside of the meat grinder had rusty and rough surfaces, making cleaning difficult.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be durable, corrosion resistant, and nonabsorbent; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
27
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Site:
Preparation Room-
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Violation:
There was food debris below the cutter blade of the beef patty maker. The machine was previously cleaned and not in operation at the time of the inspection.
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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.:
17
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Site:
Provisions-Parasite Destruction Record
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Violation:
There was no parasite destruction record for the variety of ready-to-eat marinated herring.
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Recommendation:
If raw, raw-marinated, partially cooked, or marinated partially cooked fish are served in ready-to-eat form, ensure: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, ensure there is a designation on the outer packaging for the parasite-free fish.
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Item No.:
16
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Site:
Galley-Walk-In Cooler
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Violation:
A large container of cut tomatoes had temperatures that ranged from 46F to 47F. In addition, a large container of cut lettuce had temperatures that ranged from 44F to 47F. The tomatoes and the lettuce were cut in the morning. The tomatoes and the lettuce were moved to a blast chiller.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
There was heavy condensation on the deckhead over the soiled landing of the in-use flight-type dishwash machine. The condensation was dripping on the soiled landing and over the machine.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
There was heavy condensation on the deckhead over the soiled and clean landings of the in-use flight-type dishwash machine. The condensation was dripping on the soiled landing and over the machine. No utensils at the clean landing appeared to be impacted by dripping.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
23
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Site:
Galley-Dishwash
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Violation:
There was an excessive amount of food debris in the wash, rinse, and final rinse tanks of the in-use flight-type dishwash machine.
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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.:
27
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Site:
Buffet-Beverage Station
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Violation:
There was an accumulation of dust on the knob used to open the drain of the ice dispenser. The knob was located to the right of the ice dispensing chute. This area was in active use at the time of the inspection.
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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.:
19
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Site:
Bar-Crystal Cove
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Violation:
The ice inside the ice chest was unprotected while the bar was open. The lid was in the open position. The inspector brought it to the bartender's attention and the lid was closed. Upon re-inspection of the area about 5 minutes later, the ice was unprotected again.
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Recommendation:
Protect food from contamination by storing the food covered or otherwise protected; where it is not exposed to splash, dust, or other contamination.
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Item No.:
42
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Site:
Children Area-
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Violation:
There was no sign in the diaper changing area advising handwashing after each diaper change.
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Recommendation:
Post signs in the diaper changing area advising handwashing after each diaper change.
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Item No.:
42
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Site:
Children Area-Toilet Room
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Violation:
The handwashing sink was higher than 22 inches above the deck and the toilet was higher than 11 inches above the deck. No step stools were provided.
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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.:
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 informing current and embarking passengers and crew members of an outbreak or procedures for returning the vessel to normal operating conditions after an outbreak.
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Recommendation:
Include in the written OPRP procedures for informing passengers and crew members of the outbreak, including procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage and procedures for returning the vessel to normal operating conditions after an outbreak.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
The disinfectant products used during an outbreak response were outdated on the plan. The outbreak prevention and response plan listed Virkon 2% as a sanitizer used, but it was replaced by the sanitizer RelyOn, as explained by the staff. In addition, the plan did not state the surfaces or items the disinfectants will be applied to, concentrations, and required contact times.
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Recommendation:
Include in the written OPRP disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times.
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Item No.:
40
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Site:
Integrated Pest Management-Active Monitoring
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Violation:
The time of the active monitoring inspections was not recorded in the pest management log.
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Recommendation:
Record the time of the active monitoring inspections in the log.
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Item No.:
40
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Site:
Integrated Pest Management-Inspections - Garbage Handling Areas
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Violation:
The inspections of the garbage handling areas of the vessel were conducted between each cruise or cruise segment every 10 to 12 days.
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Recommendation:
Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests.
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Item No.:
19
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Site:
Preparation Room-
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Violation:
A large bag of flour was placed on the deck of the transportation corridor to hold open the entrance door of the bakery. This occurred during active provisioning. The bag of flour was subject to contamination from the deck, the people, and the forklifts that were in that corridor. The staff moved the bag from the deck after the inspector brought it to his attention.
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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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The AGE surveillance log could not be put into a spreadsheet with the required information in the exact order as Annex 13.2.2 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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Case Definition
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Violation:
The AGE case definition used by the ship did not consider the number of diarrhea episodes that was above normal to certain individuals. The current definition did not allow individuals with pre-existing medical conditions, such as individuals with irritable bowel syndrome, who reach 3 loose stools to be considered non-reportable cases. This definition was in writing. No cases appeared to be reported incorrectly.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
06
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Site:
Potable Water-Microbiologic Monitoring
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Violation:
The microbiologic monitoring records documented the collection of several water samples but the sampling date was not documented. Also, the records documented sample collections at locations that were not distributed around the ship or repeated locations such as the officers' mess in successive months.
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Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result. Document the date of sample collections.
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Item No.:
07
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
A backflow prevention device or an air gap could not be located between the potable water production system and the technical water system.
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Recommendation:
Protect the potable water system against backflow or other contamination by backflow prevention devices or air gaps. Ensure the permeate lines and distillate lines directed toward the potable water system are also protected.
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Item No.:
08
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Site:
Potable Water-Distillate & Permeate Water Lines
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Violation:
The distillate water lines from the evaporator to the potable water halogenation station and the permeate water lines from the reverse osmosis plant to the potable water halogenation station were not striped or painted in accordance with ISO 14726 standards (blue/gray/blue).
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue).
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Item No.:
06
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Site:
Potable Water-Tank Maintenance
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Violation:
There was no independent verification documentation that the interior coatings on potable water tanks were approved for potable water contact.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers' recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer).
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Item No.:
44
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Site:
Recreational Water Facilities-Halogen Monitoring
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Violation:
The crew members responsible for the water chemistry monitoring at the pools and whirlpools were not aware of the limitations and instructions for the halogen monitoring kit. They were using the glass sampling cell with the high range mode, instead of the required plastic sampling cell. Also, they were using a single free chlorine reagent package with a 10 mL sample instead of two reagent packages and a 5 mL sample. The pool was closed and the whirlpool had an acceptable free residual at the time of inspection.
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP-during inspections and on request - knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 of the VSP 2011 Operations Manual or by responding correctly to the inspector's questions as they relate to the specific operation, and properly trains employees to comply with Section 6 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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Item No.:
10
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Site:
Recreational Water Facilities-Pool
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Violation:
The shepherd's hook was not long enough to reach the center of the deepest portion of the pool from the side plus 2 feet.
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Recommendation:
Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet.
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Item No.:
10
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Site:
Recreational Water Facilities-Analyzer Chart Recorders
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Violation:
The sample lines for the analyzer chart recorders for all of the recreational water facilities were located after 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.
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