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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 was not exactly the same as the log in section 13.2.2 in the VSP Operations Manual 2011.
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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-Secondary Standards
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Violation:
There were no secondary standards for the electronic test kits used in the potable water and recreational water systems.
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Recommendation:
Where available, maintain appropriate secondary standards onboard for electronic test kits to verify test kit operation.
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Item No.:
08
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Site:
Potable Water-Deck 2 Engine Changing Room
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Violation:
There was no backflow prevention device on the potable water line to the two clothes washing machines. In addition, this cross-connection was not on the cross-connection control program.
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Recommendation:
Install a backflow prevention device. Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Tank Cleaning and Disinfection
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Violation:
Potable water tank 17 center was spot painted on 20 December 2011. It was not clear from the written record if the paint was applied according to the manufacturer's instructions.
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Recommendation:
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); (2) manufacturers' recommendations for application, drying, and curing; and (3) written documentation that the manufacturers' recommendations have been followed for application, drying, and curing.
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Item No.:
08
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Site:
Potable Water-Medical Isolation Ward
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Violation:
There was a flexible hose on the faucet tap at the stainless steel sink in the operating theater. The hose and faucet extended into the sink, but no backflow prevention device was installed at the potable water line to this sink. In addition, this cross-connection was not on the cross-connection control program.
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Recommendation:
Install a backflow prevention device. Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Chemical Lockers Deck 9 and 11
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Violation:
The backflow prevention devices on the bulkhead-mounted chemical dispensers in the deck 9 and deck 11 chemical lockers for housekeeping products were not on the cross-connection control program and were not periodically inspected.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Galley-Bamboo
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|
Violation:
The backflow prevention device on the potable water line to the coffee machine was leaking at the atmospheric vent. Water was pooled below the device. The device was replaced.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Topsider's
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|
Violation:
The backflow prevention device on the potable water line to the coffee machine was leaking at the atmospheric vent. Water was pooled below the device. The device was replaced.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Garden Cafe Starboard Forward Beverage Line
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Violation:
The two backflow prevention devices in the technical space below the juice machine and ice dispenser were leaking at the atmospheric vents. Water was pooled below each of the devices. These were replaced.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Food Service General-Refrigerant Lines
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Violation:
The refrigerant lines in the galleys and food service areas 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.:
08
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Site:
Preparation Room-Buffet
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|
Violation:
The backflow prevention device on the potable water line to the combination oven was leaking at the atmospheric vent. Water was pooled below the device. The device was replaced.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Automated Monitoring
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Violation:
There were no chart recorders or electronic data loggers installed on any of the RWFs for monitoring free halogen and pH. In addition, there were no alarms for low and high levels.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children's pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Signs
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Violation:
The RWF safety signs did not meet the requirements of the VSP 2011 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 #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.? In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Protectino
|
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Violation:
The RWFs did not meet the VSP 2011 Operations Manual requirements for antientrapment.
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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. For RWFs with gravity drainage and a single unblockable drain (per ASME A112.19.8), 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. For RWFs with gravity drainage and a single blockable drain or multiple drains less than 3 feet apart, provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a gravity drainage system. For RWFs with suction fittings and a single blockable drain or multiple drains (less than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a safety vacuum release system or automatic pump shut-off system. 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. Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter.
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Item No.:
16
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|
Site:
Food Service General-Consumer Advisories
|
|
Violation:
There were no asterisks at the animal-derived foods on the menus in the following areas: main dining rooms, La Cucina, Le Bistro, Bamboo (sushi and tepannyaki); Cagney's; or Moderno. In addition, the consumer advisories at the passenger buffet did not include all of the required information.
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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:
Buffet-Garden Cafe Starboard Forward Beverage Line
|
|
Violation:
The milk in the bulk dispenser closest to the windows was measured at 45 F (regular milk) and 44 F (skim milk). The internal dispenser thermometer read 42 F. The milk 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.:
16
|
|
Site:
Galley-Time Control Plan
|
|
Violation:
Two upright refrigerators were labeled for time control, but they were not listed on the plan.
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|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
|
|
Site:
Buffet-Garden Cafe Port Service Line
|
|
Violation:
The bottom bracket on the portable sneeze shield was directly over the side of a pan of gravy and the bracket had gravy on it. It appeared that the serving spoon came in contact with the bracket while going in and out of the pan. The sneeze shield was moved so that the bracket would not be over the gravy.
|
|
Recommendation:
Ensure the sneeze shield is placed so the serving spoon does not come in contact with it.
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Item No.:
19
|
|
Site:
Buffet-Garden Cafe Port Service Line
|
|
Violation:
The food-contact portions of the two serving utensils at the bread station were not fully under the sneeze shield. The utensils were moved.
|
|
Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding.
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Item No.:
19
|
|
Site:
Buffet-Garden Cafe Port Aft Omelet Station
|
|
Violation:
The containers of omelet toppings were not under a sneeze guard or otherwise protected. The toppings were not self-service, but consumers were standing within one meter of the food.
|
|
Recommendation:
Ensure that food within one meter of where people stand is protected.
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Item No.:
21
|
|
Site:
Galley-Venetian Beverage Cold Room
|
|
Violation:
Two display pieces made of raw wood were stored in the cold room.
|
|
Recommendation:
Store the display pieces in a non-food storage area.
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Item No.:
22
|
|
Site:
Galley-Venetian Dishwash Area
|
|
Violation:
The final rinse temperature gauge on the conveyor warewash machine read between 220 and 240 F. There was no steam coming out of nozzles, and the temperature at the utensil surface was 164 F.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
|
|
Site:
Provisions-Pot Wash Area
|
|
Violation:
The needle on the sanitizing sink temperature gauge was past the maximum gauge mark. The water in the sanitizing sink was approximately 180 F. The gauge was replaced.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
|
|
Site:
Galley-Garden Cafe Dishwash Area
|
|
Violation:
The final rinse temperature gauge on conveyor warewash machine 125326 read between 200 and 220 F. There was no steam coming out of nozzles, and the temperature at the utensil surface was 169 F.
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|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including; (2) water pressure and water temperature-measuring devices maintained in good repair and accurate within the intended range of use.
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Item No.:
22
|
|
Site:
Food Service General-Deck Pantry Dishwash Machines
|
|
Violation:
The data plates on the Electrolux undercounter stationary rack dishwash machines did not specify wash or final rinse cycle times.
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|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
|
|
Site:
Galley-Moderno/Blue Lagoon Dishwash Area
|
|
Violation:
The final rinse temperature gauge on the conveyor warewash machine read between 210 and 230 F. There was no steam coming out of nozzles, and the temperature at the utensil surface was approximately 170 F.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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|
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Item No.:
28
|
|
Site:
Galley-Garden Cafe Dishwash Area
|
|
Violation:
Five previously-cleaned carafes were stored upright and wet in the locker across from the crushed ice machine.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
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Item No.:
30
|
|
Site:
Galley-Cagney's
|
|
Violation:
At the handwash station across from the grills, the paper towels were so far down in the counter-mounted dispenser that to reach the towels the user had to push their hand through a small slot, making contact with the sides of the dispenser. According to the staff, a spring was broken in the dispenser.
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|
Recommendation:
Repair the paper towel dispenser.
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|
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Item No.:
31
|
|
Site:
Dining Room-Cagney's
|
|
Violation:
A bottle of sanitizer was stored on the counter top of the clean side of a waiter station. A bowl of butter and a plate of lemons were stored on the same counter top. The bottle was immediately removed.
|
|
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
|
|
Site:
Galley-Topsider's
|
|
Violation:
There was a leak from the deckhead light fixture at the entrance to the dishwash area. Liquid was dripping to the deck.
|
|
Recommendation:
Ensure that liquid does not drip from the deckhead.
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Item No.:
33
|
|
Site:
Buffet-Moderno Salad Bar
|
|
Violation:
There was no coving at the juncture between the deck and the three support pillars for the buffet.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
|
|
Site:
Galley-Garden Cafe Hot Galley
|
|
Violation:
There was some missing and recessed deck grout in this area.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
|
|
Site:
Food Service General-Light Intensity
|
|
Violation:
The light intensity around and behind counter-mounted and deck-mounted equipment was less than 110 lux in several areas. This included: the Garden Cafe beverage lines; Venetian beverage station in the main galley; main galley soup section combination ovens; crew galley combination ovens and hot holding units; crew mess beverage line; officer's mess beverage area; buffet preparation room combination ovens; Bamboo ice machine and combination oven.
|
|
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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|
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Item No.:
36
|
|
Site:
Galley-Cagney's
|
|
Violation:
The light intensity along the front counter from the right side of the display case to the end of the counter was less than 220 lux.
|
|
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
|
|
Site:
Galley-Room Service
|
|
Violation:
The cleaning locker was not labeled. This was corrected.
|
|
Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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|
|
Item No.:
39
|
|
Site:
Preparation Room-Poultry
|
|
Violation:
There was a large black fly in this room. The area was closed at the time of the inspection.
|
|
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.:
39
|
|
Site:
Galley-La Cucina
|
|
Violation:
There were two small black flies around the deck drain below the food pulper in the dishwash area. The area was closed at the time of the inspection. The pest management personnel treated the area.
|
|
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.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The written OPRP specified a chlorine dioxide product for disinfection through an electrostatic sprayer. The contact times were specified, but the concentration was not. Although this product was used directly from a bottle without dilution, this manufacturer sells different concentrations of this product. The data sheet for the one used onboard specified the concentration was 2,000 ppm chlorine dioxide.
|
|
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: 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.:
41
|
|
Site:
Medical-Medical Public Toilet
|
|
Violation:
There was no sign posted in the public toilet advising users to use a hand towel, paper towel, or tissue to open the exit door.
|
|
Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
|
|
|
Item No.:
42
|
|
Site:
Children Area-T Rex Kids Center
|
|
Violation:
There were no sanitary wipes in the child toilet room. This was corrected during the inspection.
|
|
Recommendation:
Provide a supply of toilet tissue, disposable gloves, and sanitary wipes in each child's toilet facility.
|
|
|
Item No.:
42
|
|
Site:
Children Area-T Rex Kids Center
|
|
Violation:
Both of the child-size toilets were over 11 inches high and the toilet room handwashing sinks were over 22 inches high. There were no step stools provided for the toilets or for the handwashing sinks.
|
|
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.
|
|
|
Item No.:
42
|
|
Site:
Children Area-T Rex Kids Center
|
|
Violation:
There were no diapers in the diaper changing room. This was corrected during the inspection. There was also no sign advising handwashing after each diaper change.
|
|
Recommendation:
Include in each diaper changing station: (1) A changing table that is nonabsorbent, nontoxic, smooth, durable, easily cleanable, and designed for diaper changing; (2) A supply of disposable diapers, gloves, wipes, table cleanser, and disinfectant; (3) An airtight, soiled-diaper receptacle; and (4) An adjacent handwashing station. Post signs in the diaper changing area advising handwashing after each diaper change.
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|
|
Item No.:
42
|
|
Site:
Children Area-T Rex Kids Center
|
|
Violation:
The two handwashing sinks in the 2 to 5-year age group had hot water temperatures of 118 F. In addition, both sinks were greater than 22 inches high and no step stools were provided.
|
|
Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F). Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
|
|