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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. (2011 VSP Operations Manual)
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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.:
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. (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.:
06
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Site:
Potable Water-Potable Water Testing
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|
Violation:
The vessel did not have a color comparator for analyzing results of the potable water testing method (Colisure) for microbiological monitoring.
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|
Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers' specifications.
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Item No.:
08
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|
Site:
Potable Water-Bunkering/Production pH
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|
Violation:
The potable water bunkering and production procedures instructed to maintain pH levels between 7 and 8. (2011 VSP Operations Manual)
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Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least hourly during the bunkering of potable water. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water.
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Item No.:
08
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|
Site:
Potable Water-Cross-Connection Control Program
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|
Violation:
The air gaps at the filling lines of the compensation tanks of the recreational water facilities were not listed on the cross-connection control program.
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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:
Potable Water-Distillate & Permeate Water Lines
|
|
Violation:
The distillate water lines from the evaporators 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). (2011 VSP Operations Manual)
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|
Recommendation:
Stripe or paint permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue).
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Item No.:
08
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|
Site:
Food Service General-Ice Machine Chilled Water
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|
Violation:
There was no identification label or color of the chilled water pipes connected to the back of the ice machine's throughout the food areas of the ship.
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|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. 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-Turnover Rates
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|
Violation:
Turnover rates were not calculated for each recreational water facility. (2011 VSP Operations Manual)
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|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Bather Load
|
|
Violation:
Bather loads were not calculated for each recreational water facility. (2011 VSP Operations Manual)
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|
Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Safety Signs
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|
Violation:
The safety signs posted at the pools and whirlpools did not contain all elements of the 2011 VSP Operations Manual sign requirements. In addition, there was no safety sign for Future Pool . This RWF consists of jet sprays and zero depth that is used by kids according to the staff. (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 #. 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-Water Testing
|
|
Violation:
There was no means to test the total chlorine and alkalinity for the water in the recreational water facilities. (2011 VSP Operations Manual)
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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-Automated Free Halogen Residual and pH Testing
|
|
Violation:
The sample lines for the automated free chlorine residual and pH testing for all of the whirlpools were located after the compensation tanks. (2011 VSP Operations Manual)
|
|
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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Item No.:
10
|
|
Site:
Recreational Water Facilities-Antientrapment Drain Covers
|
|
Violation:
The dual drains for the swimming pools were more than 3 feet apart, but it was unclear if the drain covers were antientrapment drain covers.
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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 suction fittings and multiple drains (2 or more drains per pump with drains greater than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover.
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Item No.:
16
|
|
Site:
Buffet-Deck 14 - Consumer Advisory
|
|
Violation:
Consumer advisories were not posted at the self-service buffet outlets where undercooked or raw foods were available.
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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 the following method (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.
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Item No.:
16
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|
Site:
Buffet-Deck-14 Ocean View Cafe
|
|
Violation:
There was no time control plan for the beverage stations that are using time control for the creamer. The creamer being used required refrigeration and the beverage station was open for more than 4 hours. This was corrected.
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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.:
16
|
|
Site:
Dining Room-Main Dining Room
|
|
Violation:
There were consumer advisories written in the bottom of the various meal menu's, but there was no specific asterisk or other identification of those animal-derived foods served undercooked or raw.
|
|
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
|
|
Site:
Food Service General-Menu Consumer Advisory
|
|
Violation:
The menu's at the five specialty restaurants did not contain asterisks at the food items that could be served raw or undercooked and a footnote designating a consumer advisory.
|
|
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. (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.:
20
|
|
Site:
Galley-Deck 12 - Potwash
|
|
Violation:
Two soiled cutting boards were observed badly scratched and scored. The cutting boards were sent to be re-surfaced.
|
|
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
|
|
Site:
Galley-Deck 3 Galley - Beverage Station
|
|
Violation:
The power cables to the two juice machines draped on the counter top, making cleaning difficult.
|
|
Recommendation:
Elevate or shorten the power cables so they don't touch the counters or restrict cleaning.
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|
|
Item No.:
21
|
|
Site:
Galley-Deck 4 Galley - Special Order
|
|
Violation:
The profile disk installed at the gap for the grease drain pipe penetrating the upper interior technical panel for the deep fryer was detached, leaving a difficult to clean gap.
|
|
Recommendation:
Repair or replace the profile piece so the gap is closed completely.
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|
|
Item No.:
21
|
|
Site:
Buffet-Deck 14 - Ocean View Cafe Beverage Stations
|
|
Violation:
The counter mounted ice machines at all the beverage stations were not sealed flush to the counter which presented open seams that prevented proper cleaning. Silicone sealant had been used to close the seams but in several areas on all the ice machines it has since peeled or broke apart.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
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Item No.:
22
|
|
Site:
Galley-Deck 4 Galley - Dishwash
|
|
Violation:
There were signs posted on over half of the clean storage racks, stating soiled. Although some of the china inspected was soiled, it appeared all had been washed. The staff stated this was soiled storage due to the volume of dishware managed at this location. The soiled dish landing table and trail rail were both overloaded with stacked soiled dishware and trays.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 Galley - Pot Wash
|
|
Violation:
During use of the conveyor pot wash machine no water was observed spraying from the final rinse spray nozzles (upper and lower). The display on the conveyor machine was noting an error under the hazard triangle symbol with a red light flashing to indicate some condition, but staff were not able to identify that condition when asked. Later the display described this error code as 316 final rinse insufficient water. Staff repaired the machine during the inspection.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (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.:
26
|
|
Site:
Bar-Ensemble Lounge
|
|
Violation:
A previously cleaned and sanitized martini glass was soiled with a sugary residue.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 14 - Ocean View Cafe STBD Beverage Station
|
|
Violation:
Coffee stirrers out for self-service were stored in a cup with the food contact side up. This was corrected.
|
|
Recommendation:
Keep single-service and single-use articles in the original protective package or store by using other means that afford protection from contamination until used.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 4 Galley - Bakery
|
|
Violation:
The soap dispenser was positioned over the adjacent food preparation counter at one handwash station, and at the other handwash the soap dispenser was installed over the adjacent preparation sink counter.
|
|
Recommendation:
Move the soap dispensers so user's do not contaminate the adjacent counters when performing handwashing.
|
|
|
Item No.:
28
|
|
Site:
Galley-Crew Galley - Hot Galley
|
|
Violation:
The handwash station beside the ranges had the soap dispenser installed over the adjacent preparation sink counter.
|
|
Recommendation:
Move the soap dispenser so user's do not contaminate the adjacent counter when performing handwashing.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 4 Galley - Dishwash
|
|
Violation:
The water temperature from the handwash station at the clean end of the conveyor dishwash machine was 129 F. This was a sensor activated sink with no user control of temperature.
|
|
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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|
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Item No.:
29
|
|
Site:
Galley-Deck 4 Galley - Special Order
|
|
Violation:
The handwash sink was sensor activated with no user control of water temperature, and the water temperature was 129 F when activated.
|
|
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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|
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Item No.:
30
|
|
Site:
Buffet-Deck 14 - Salad Bar Station
|
|
Violation:
The handwash sink at this station was out of order.
|
|
Recommendation:
Keep handwashing facilities in good repair.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Deck 14 - STBD Ice Cream Station
|
|
Violation:
The handwash sink at this location was not working.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 14 - STBD Ice Cream Station
|
|
Violation:
The electrical cords for the ice cream machine were coiled on the deck in standing water. The area had been previously cleaned and was not in use at the time.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 4 Galley - Pot Wash
|
|
Violation:
The supply air ventilation cover at the deckhead directly above the conveyor potwash machine clean landing table was heavily soiled with accumulated black mold and dirt residue trapped between the metal filter above the deckhead and the vent cover at the deckhead.
|
|
Recommendation:
Remove the vent cover and the filter behind and clean both thoroughly and regularly thereafter.
|
|
|
Item No.:
36
|
|
Site:
Galley-Crew Galley - Pantry
|
|
Violation:
The artificial light level behind and around the large combination oven in the pantry was below the minimum 110 lux (10 foot candles).
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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|
|
Item No.:
36
|
|
Site:
Room Service-Deck 9 - Lighting
|
|
Violation:
Lighting behind and around the deck mounted ice machine could not be raised to a minimum of 110 lux of light.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 14 - Hot Line # 6
|
|
Violation:
A deckhead light above the flat top grill was burned out which resulted in less than 220 lux of light at the grill surface. The grill was not in use at the time of the observation.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 14 - Mini Galley
|
|
Violation:
Lighting behind and around the combination ovens could not be raised to 110 lux of light.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
38
|
|
Site:
Buffet-Deck 14 - Line #6
|
|
Violation:
Ice cream machines located on both the port and starboard sides have not been used in 3 years. The crew members noted that they are in the process of trying to get rid of them. The machines are hard plumbed and the electrical cords were laying in the deck.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 14 - Ocean View Cafe STBD Beverage Station
|
|
Violation:
8 small fruit flies were observed flying inside the technical compartment immediately below the ice and juice machines.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 14 - STBD Ice Cream Station
|
|
Violation:
4 fruit flies were observed flying near the deck next to the ice cream machine.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
One filth fly was observed on the deckhead directly over one buffet line. The buffet was in full service at the time of 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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 4 Galley - Bakery
|
|
Violation:
Two live fruit flies were noted on the deckhead near the entrance to the bakery from the pot wash side. The area was in active use at the time of 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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 4 Galley - Pastry
|
|
Violation:
One live fruit fly was observed on the deckhead in the center of the pastry.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 4 Galley - Pot Wash
|
|
Violation:
Seven live fruit flies were observed on the deckhead over the clean landing counter for the hot-water sanitizing sink and opposite that sink. The area was in full operation at the time of inspection.
|
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
41
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Site:
Recreational Water Facilities-Engine Control Room Public Toilet
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Violation:
This toilet room did not have a method to dry hands and a sign advising users to wash their hands. (2011 VSP Operations Manual)
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: a method to dry hands & a sign advising users to wash hands.
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Item No.:
42
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Site:
Children Area-Exclusion Policy
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Violation:
The exclusion policy posted at the entrance did not include a requirement for written clearance from the medical staff before a child with symptoms of infectious illness can be allowed in the children area.
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Recommendation:
Ensure the child activity center has a written exclusion policy on procedures to be followed when a child develops symptoms of an infectious illness while at the center. Ensure the exclusion policy includes a requirement for written clearance from the medical staff before a child with symptoms of infectious illness can be allowed in the child activity center. Post the policy at the entrance of the child activity center. Ensure the child activity center has a written exclusion policy on procedures to be followed when a child develops symptoms of an infectious illness while at the center. Ensure the exclusion policy includes a requirement for written clearance from the medical staff before a child with symptoms of infectious illness can be allowed in the child activity center. Post the policy at the entrance of the child activity center.
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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. In addition, the water temperature at the handwashing sink inside the children's toilet room could be adjusted to greater than 110F. The temperature was measured at 131F. (2011 VSP Operations Manual)
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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. Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
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