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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The information in the AGE log did not meet the requirements listed in Annex 13.2.2 of the 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.:
06
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Site:
Potable Water-Microbiolgic Monitoring
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Violation:
The microbiologic monitoring log indicated that the far point was sampled as one of the four sampling points every month for the past six months. The four sample sites must be changed each month so that the potable water distribution system is effectively monitored.
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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.
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Item No.:
08
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Site:
Potable Water-Potable Water Tank Maintenance
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Violation:
The tank coatings applied to 2 STBD (11 NOV) and 2 Port (26 NOV) did not allow for the recommended curing times as required by the manufacturer.
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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.
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Item No.:
08
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Site:
Food Service General-
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Violation:
The nonpotable chilled water pipes connected to the back of the ice machines and the ice cream machines throughout the ship were not uniquely identified as nonpotable water.
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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-Shock Bromination
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Violation:
The level of free bromine was not recorded at the beginning and end of shock bromination for all whirlpools.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing. Ensure a written or electronic record of the date and time of shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Drain Covers
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Violation:
The drain covers for the Lido, Pavilion, and Hydro pools do not conform with ASME A112.19.8 standards. The drains were gravity, multiple, and greater than 3 feet apart with no alarm.
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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-Bromine Test Kit
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Violation:
The test kit being used for testing the free bromine residual in the whirlpools was not accurate to within 0.2 PPM. The crew was using a manual titration test kit and was inaccurate by more than 0.2 PPM when compared to two different inspector calibrated electronic analyzers. Approximately 5 different tests were taken in which all measurements taken by the crew were inaccurate by more than 0.2 PPM.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Rescue Hook
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Violation:
The pole of the rescue hook at both the Pavilion and Lido pool were not long enough to reach the center of the deepest portion of the pool from 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. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends.
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Item No.:
10
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Site:
Recreational Water Facilities-Halogen and pH Analyzer Probe Locations
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Violation:
The sample line locations for free halogen residual and pH probes for all the whirlpools and the crew pool were located after the compensation tank.
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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.:
16
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Site:
Food Service General-Consumer Advisories
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Violation:
There is a consumer advisory on the menu of the Queens Grill but the animal-derived foods that could be served raw or undercooked in this restaurant were not identified with asterisks. In addition, there was no consumer advisory on the menu of the Todd English restaurant where there were animal-derived foods that 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:
Galley-Deck 2
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Violation:
Two large hotels pans of individually wrapped butter stored in undercounter refrigerator #2 had temperatures that ranged from 46F to 49F. The butter showed signs of temperature abuse. The butter was discarded.
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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.:
19
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Site:
Food Service General-Beverage Stations Ice Dispensers
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Violation:
The refilling of glasses at the self-service beverage stations was not a contamination-free process. The dispensing mechanism of the ice dispensers at the beverage stations of the passenger and crew self-service lines allowed for the touch of the lip-contact surface of glasses during refilling. There were no signs prohibiting the refills of glasses.
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Recommendation:
For second portions and refills, ensure (1) Except for refilling a consumer's drinking cup or container without contact between the pouring utensil and the lip-contact area of the drinking cup or container, food employees do not use tableware - including single-service articles - soiled by the consumer, to provide second portions or refills. (2) Self-service consumers are not allowed to use soiled tableware, including single-service articles, to obtain additional food from the display and serving equipment except drinking cups if refilling is a contamination-free process.
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Item No.:
20
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Site:
Food Service General-Beverage Stations Ice Dispensers
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Violation:
The dispensing mechanism of the ice dispensers was not designed to prevent contact with the lip-contact surface of glasses or cups when refilled.
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Recommendation:
In equipment that dispenses liquid food or ice in unpackaged form, ensure: (4) The dispensing equipment actuating lever or mechanism and filling device of consumer self-service beverage dispensing equipment is designed to prevent contact with the lip-contact surface of glasses or cups that are refilled.
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Item No.:
20
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Site:
Buffet-Lido Aft/Starboard Beverage Station
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Violation:
There was a slotted fastener in the food splash zone of the ice dispenser.
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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-Deck 2
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Violation:
The ambient temperature of undercounter refrigerator #2 was 46F.
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Recommendation:
Ensure equipment for cooling is sufficient in number and capacity to maintain potentially hazardous food temperatures.
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Item No.:
20
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Site:
Galley-Lido Scullery
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Violation:
One out of three cutting blocks were scratched and scored, making them difficult to clean.
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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.:
20
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Site:
Galley-Lido Grill
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Violation:
Three out of five cutting blocks were scratched and scored, making them difficult to clean.
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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:
Room Service-
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Violation:
The power cables to the coffee machine, the juice dispenser, and the microwave oven were draped on the counter, making cleaning difficult.
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Recommendation:
Shorten or secure the tubing and cables above the countertop to allow for cleaning.
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Item No.:
21
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Site:
Galley-Deck 2 - Port Beverage Station
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Violation:
The potable water delivery line to the coffee machine was draped on the counter, making cleaning difficult.
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Recommendation:
Shorten or secure the tubing and cables above the countertop to allow for cleaning.
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Item No.:
21
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Site:
Galley-Lido Scullery
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Violation:
The power cables to the 2 toasters were draped on the counter, making cleaning difficult.
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Recommendation:
Shorten or secure the tubing and cables above the countertop to allow for cleaning.
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Item No.:
23
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Site:
Galley-Dishwash
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Violation:
There was an accumulation of food residue, tea bags, and butter wrappings in the wash tanks of the in-use flight-type warewash 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.:
27
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Site:
Buffet-Lido Center 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.
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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:
Buffet-Lido Aft/Starboard 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.
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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.:
29
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Site:
Housekeeping-Chemical Locker # 6306
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Violation:
There was evidence of ice being dumped in the handwash sink
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Recommendation:
Ensure handwashing facilities are used for no other purpose.
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Item No.:
29
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Site:
Children Area-
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Violation:
There was no hot water at the handwash stations.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
30
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Site:
Galley-Lido Grill
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Violation:
The handwash station did not have a sign stating 'wash hands often,' 'wash hands frequently,' or similar wording. This was corrected.
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Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
30
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Site:
Galley-Queens Grill - Hot Service Line
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Violation:
The handwash station next to the flat grills did not have a sign stating 'wash hands often,' 'wash hands frequently,' or similar wording. This was corrected.
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Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
33
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Site:
Galley-Queens Grill
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Violation:
The deck of the food lift was soiled with an accumulation of dirt, dust, and food debris.
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Recommendation:
Ensure decks 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-Deck 2
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Violation:
There were broken tiles and recessed and missing grout in many of the food areas in this galley. These deck conditions allowed for pooled water and debris between tiles.
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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:
Galley-Deck 2 - Port Beverage Station
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Violation:
One of the deckhead light fixtures was not working.
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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:
At the pantries and the galleys, the light intensity behind and around many pieces of counter-mounted and deck-mounted equipment was less than 110 lux. In addition, the light intensity over the handwash station next to walk-in cooler #38 in the Queens Grill galley was less than 220 lux.
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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. 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:
Galley-Queens Grill Pantry Beverage Station
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Violation:
One of the deckhead light fixtures was not working.
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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.:
38
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Site:
Food Service General-Out of Order Equipment
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Violation:
A number of different food equipment were posted as out of order and according to the staff were waiting for spare parts. These pieces of equipment were out of order for days. The staff showed the inspector work orders and email correspondence stating that spare parts were to be received on the day of the inspection.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. Food contact and nonfood contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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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 written OPRP did not have procedures for notifying passengers embarking the vessel following an outbreak voyage.
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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: (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.
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