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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 did not have all of the required information and the information was not in the exact order as required in Annex 13.2.2 of the 2011 VSP Operations Manual.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
08
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Site:
Potable Water-Tank 5
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Violation:
In January 2012, potable water tank 5 starboard was painted in several areas, but there was no documentation stating the painting was done in accordance with the manufacturer's instructions. The drying was done at 35°C for 5 hours, but the International Paint instructions indicated that drying should occur at temperatures of 40 °C and 25 °C for between 5 and 8 hours and hard drying should occur between 7-18 hours for the same temperatures. In addition, the manufacturer of the paint specified curing should take 14 days under standard 61 for potable water tanks.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (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-Tanks 4 and 5
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Violation:
Potable water tank 4 starboard was cleaned and disinfected on 26 November 2011 and potable water tank 5 port was cleaned and disinfected on 31 December 2011. There was no documentation of the free chlorine residual level before the tanks were put back into service.
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
Document the free halogen residual level.
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Item No.:
08
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Site:
Buffet-Lido Italian Line #2
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Violation:
The vent on the backflow prevention device installed on the hood cleaning cabinet was blocked with a metal device used to collect excess detergent. The metal device was removed during the inspection.
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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-Chilled Water Lines
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Violation:
The chilled water lines to the ice machines in the galleys and deck pantries 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.:
10
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Site:
Recreational Water Facilities-Fecal and Vomit Accident Plan
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Violation:
In the SEMS G806 procedure dated 20 April 2010, when a formed or loose stool was in the RWFs, it did not state that the water had to be drained after the RWFs were disinfected but before they were reopened.
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Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.8 is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates and Bather Loads
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Violation:
According to the staff, the turnover rates and bather loads for each RWF were not calculated using flow meters.
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Recommendation:
Use flow meters to calculate turnover rates and bather loads.
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Item No.:
10
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Site:
Recreational Water Facilities-
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Violation:
The sample lines were not directly from the RWFs or on the return line before the compensation tank and there were no chart recorders for each RWF.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Drains
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Violation:
The dual gravity drain covers for the swimming pools did not meet the antientrapment requirements and there were no alarms installed. Also, the antientrapment drain covers for the whirlpool spas did not have stamped on them the life expectancy of the cover, mounting orientation or certification information.
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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. 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; (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both).
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Item No.:
11
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Site:
Medical-Crew Reporting
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Violation:
A restaurant steward had onset of acute gastroenteritis symptoms at 8:00 a.m. on 8 March 2012, but did not report to the medical facility until 5:40 pm on the same day. It could not be verified if this individual worked between the onset of symptoms and when they reported to medical. On 19 December 2011 a casino dealer experienced onset of acute gastroenteritis symptoms at 1:00 p.m. but did not report to the medical facility until 8:00 p.m. It was unclear if this staff member worked between onset of symptoms and when they reported to medical.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
13
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Site:
Galley-Lido and Main Warewashing
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Violation:
The supervisor in charge of the warewashing machines could not accurately identify the gauges of the new in-use flight type warewash machine. In addition, this person was unaware of what temperature the final rinse manifold had to reach in order to properly sanitize utensils and equipment. This warewash machine had been installed in the last dry dock and had been in service for several months. The supervisor and their staff had difficulty understanding the difference between the compartments of the warewash machine and what the required temperatures were for each compartment even when looking at the manufacturer's manual. Also, when testing the in-use flight type warewash machine in the main galley, the supervisor in charge tried to measure the temperature of the machine with the sleeve of the thermometer intact, which would not give an accurate temperature reading. The inspector advised the ship's staff to contact the manufacturer to obtain additional information on the new warewash machine and to provide training on this machine to all staff.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
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Item No.:
16
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Site:
Bar-Java Cafe
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Violation:
Whipped cream was listed on the time control plan, but there were several containers of whipped cream in an undercounter refrigerator on temperature. Pastries were also listed as on the time control plan but none were out for service during the inspection. The set-up time for all foods on the time control plan was 7:00 a.m.
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Recommendation:
Ensure the time control plan is accurate and properly followed by staff.
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Item No.:
16
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Site:
Pantry-Champage Charlie's
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Violation:
The time control plan stated the set-up time for milk at the coffee machine was at 12:00 p.m. on embarkation day, but at 1:23 p.m. the milk was not set-up.
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Recommendation:
Ensure the time control plan is accurate and properly followed by staff.
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Item No.:
16
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Site:
Food Service General-Time Control Plans
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Violation:
The time control plans in all of the food areas stated the meal end times. According to the staff, the meal end times were not the same as the discard times. All food on time control was labeled with the correct discard time during the inspection.
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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.
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Item No.:
16
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Site:
Food Service General-Consumer Advisories
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Violation:
The sign at the lido buffet outlet did not indicate the cold smoked salmon could be served undercooked. The sign at the buffet did include a consumer advisory statement. Also, the menu for Cagney's had a consumer advisory statement but the steaks that could be served undercooked were not identified with asterisks. On the Shogun menu, categories of raw and undercooked foods were identified with asterisks.
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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.:
20
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Site:
Galley-Cagney's
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Violation:
There were eight slotted fasteners in the small one compartment oven.
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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:
Preparation Room-
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Violation:
The in use white cutting board adjacent to the deck-mounted mixer had several scratches and scores.
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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:
Preparation Room-
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Violation:
There were slotted fasteners in the food splash zone of the small deck-mounted mixer.
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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:
Bar-Java Cafe
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Violation:
There were two slotted fasteners on the food contact surface of the espresso machine at the back bar counter.
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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.:
21
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Site:
Galley-Hot Buffet
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Violation:
The door of the most right compartment of undercounter refrigerator #3 was not able to close completely because the magnetic seal was not working properly. No food items were impacted.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Roast Station
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Violation:
The doors to both compartments of undercounter refrigerator #2 could not close completely because the magnetic seals were not working properly. No food items were impacted.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Warewashing
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Violation:
The final rinse temperature gauge on the in-use flight type conveyer warewash machine indicated 246 degree Fahrenheit. The final rinse spray arm was measured with irreversible thermolabels and was less than 180 degrees Fahrenheit. The plate surface temperature was at least 160 degrees Fahrenheit measured by the inspector using an irreversible thermolabel.
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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.:
29
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Site:
Bar-Java Cafe
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Violation:
One pitcher full of water was stored on the handwashing sink on the front bar counter.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Bar-Champage Charlie's
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Violation:
The drain line for the blender on the front bar counter was in the handwashing sink. The drain line was removed during the inspection.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Buffet-Lido Forward Port Beverage Station Line #2
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Violation:
There were excessive coffee grounds on the deck surrounding the waste drain in the technical compartment under the coffee machine.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Lido Forward Starboard Beverage Station #1
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Violation:
There were excessive coffee grounds on the deck surrounding the drain line in the technical compartment under the coffee machine.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
36
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Site:
Galley-Lighting
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Violation:
There was less than 110 lux of light intensity behind the two deck-mounted double stacked ovens and on the right bulkhead side of the two time control compartments.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Cagney's
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Violation:
There was less than 110 lux of light intensity on the right bulkhead side of the three deck-mounted upright refrigerators.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Warewashing
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Violation:
There was excessive condensation collecting on the deckhead above the soiled end of the in use conveyor flight type warewash machine. This area was very hot and measured more than 83 degrees Fahrenheit with the inspector's thermometer. Staff working in the area were sweating excessively.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
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Site:
Galley-Warewashing
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Violation:
There was excess condensation collecting on the deckhead above the soiled landings of both the glasswash and in use flight type conveyor warewash machine. No clean items were impacted.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
39
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Site:
Buffet-Lido Forward Port Beverage Station Line #2
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Violation:
There was one small live fly in the technical compartment under the coffee machine. This area was open but not in use during the 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.:
39
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Site:
Buffet-Lido Forward Port Beverage Station Line #2
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Violation:
There was one small live fly on the ice cream machine near the right dispensing nozzle. This area was open but the machine was not in use during the 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.:
39
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Site:
Buffet-Lido Aft Starboard Line #1
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Violation:
There was one small live fly over the cold smoked salmon on the buffet line. This area was open and in use during the 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.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
The rat guards on all of the mooring lines were plastic garbage can lids with a hole cut in the center. The hole was too large and could easily allow rodents to enter the ship.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
41
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Site:
Housekeeping-Passenger and Crew Public Toilets
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Violation:
There were no signs advising users to wash their hands and there were no signs advising users to use paper towels to open the door in the passenger public toilet in the medical center or in the crew public toilets in the medical office and on the bridge. These exits were not hands free.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (4) A sign advising users to wash hands. 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.
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Item No.:
42
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Site:
Children Area-Child Toilet Room
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Violation:
The toilet seats in the children's toilet room with 3 stalls were more than 11 inches above the deck and there was no step stool available. Also, the two handwashing sinks were more than 22 inches above the deck but only one step stool was provided.
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Recommendation:
If toilet rooms are located in a child-activity center, provide a child-size toilet(s) or child-accessible toilet(s) (child-size seat and step stool) and handwashing facilities. Ensure child-size toilets (to include the toilet seat) have a maximum height of 280 millimeters (11 inches) and a toilet seat opening no greater than 203 millimeters (8 inches). Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
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