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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance
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Violation:
The electronic database for recording AGE data used the AGE case definition from the 2005 VSP Operations Manual. It did not allow a case to be reportable with only two diarrheal episode unless accompanied by vomiting, and it did not allow a case to be nonreportable with three or more diarrheal episodes if there were underlying conditions. In addition, the log could not be exported into the exact format specified in Annex 13 of the 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]). 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:
Food Service General-Refrigerant Brine Lines
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Violation:
The refrigerant brine lines 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:
Galley-Deck 11 Galley
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Violation:
Soiled items were stacked on the prewash sink and a bin filled to the top with running water was in contact with the sink water tap. In fact the tap was immersed in that water, creating a direct cross-connection. The bin was removed immediately.
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Recommendation:
Install a continuous pressure type backflow preventer on the supply to this sink to prevent the high potential for backflow from the sink tap.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The backflow prevention device on the water supply line to the pulper was a Wilkens Zurn 975 XL but was written as a Wilkens Zurn 975 on the cross-connection control log.
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Recommendation:
Correct the listing to accurately reflect the backflow preventer installed at the pulper.
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Item No.:
08
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Site:
Potable Water-Striping
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Violation:
The potable water lines to the hot and cold water on the handwashing sink in A/C Room 2.4 were striped blue/white/green.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
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Item No.:
08
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Site:
Galley-Deck 5 Wine Beverage Station
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Violation:
The backflow prevention device in the technical compartment below the juice machine was leaking continuously from the vent and there was a large puddle of water 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-Hair and Lint Strainers
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Violation:
Documentation showed that the hair and lint strainers and hair and lint strainer housings were cleaned, rinsed, and disinfected weekly, but the contact time was not recorded. According to the staff, the strainers and strainer housings had a contact time of 10 minutes with 50 ppm of disinfectant.
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Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Filter Housing Disinfection
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Violation:
According to the staff, the filter housings were cleaned, rinsed, and disinfected each time new media was used, but there was no documentation indicating this was occurring. Documentation was available to indicate the contact time used for the available disinfectant but it was unclear if the concentration of the disinfectant used was at least 50 ppm or an equivalent CT value was obtained.
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Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates
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Violation:
The turnover rates were calculated for the RWFs but no flow meters were available to determine the actual rates.
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Recommendation:
Replace RWF filter pressure gauges, flow meters, and valves when they are defective. 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-Chart Recorders
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Violation:
There were no chart recorders installed for any of the RWFs. According to the staff, the chart recorders have been ordered.
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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 safety signs for the RWFs did not meet the requirements of the 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-Sample Lines
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Violation:
The sample lines for the RWFs were after the compensation tank.
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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-Antientrapment
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Violation:
There was no documentation that the drains on the swimming pools, whirlpools, and kids pool met the antientrapment requirements in the following areas: swimming pools 1, 2, and 3 had 3 drains each that are greater than 3 feet apart; there was no accidental, routine, and emergency draining alarm at the RWFs, whirlpools 5 and 6 both have single blockable drains and no SVRS or APS, whirlpools 1,2, the roman spa, and the kids pool all had single unblockable drains and no SVRS or APS
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Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency.
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Item No.:
11
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Site:
Medical-Food Worker Reporting
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|
Violation:
A mess attendant had acute gastroenteritis (AGE) illness onset at 0800 on 22 February. They did not report to the medical center until 0906 on 23 February. A review of the work history indicated that the mess attendant worked between illness onset and reporting.
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Recommendation:
Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food related areas or operations, including working with exposed food, warewashing, equipment, utensils, table linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours. 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.:
16
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Site:
Galley-Deck 3 Cold Pantry
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|
Violation:
There was no time control plan for breakfast service.
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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
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Site:
Galley-Deck 4 Hot Galley
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|
Violation:
Hot holding units #14 and #15 were listed on the time control plan, but were not labeled for time control. (VSP 2011 Operations Manual)
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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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Buffet-Officer and Staff Mess
|
|
Violation:
Upright refrigerator R-05-45 was labeled 'temperature', but according to the time control plan and the staff. this unit was on time control. (VSP 2011 Operations Manual)
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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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Galley-Deck 4 Hot Galley
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|
Violation:
The time control plan stated that hot holding units #17, #18, and #19 were on time control, but the hot holding units in this area were #13, #14, and #15.
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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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
19
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Site:
Provisions-Vegetable Walk-in Cold Room
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|
Violation:
A box of peppers was on the deck. The area was in active loading.
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|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Buffet-Officer and Staff Mess
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|
Violation:
A plastic bin of rolls was not under a sneeze shield or otherwise protected. The bin had a lid, but this required the consumer to replace the lid after use. In addition, the food-contact portion of the serving tongs were not protected. The bin and tongs were moved under the sneeze shield.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches). 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
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Site:
Other-Cafe Promenade - Coffee Counter
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|
Violation:
Three separated condiment containers with over 50 blue plastic stir sticks for beverages were set on the counter for passenger self-service. In each half were presented with the round top (non-food contact) up and the others were presented with the food-contact end up, subjecting some to contamination by users. This was corrected during the inspection.
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Recommendation:
Ensure only the hand-contact portion of stir sticks are up when presented to passengers.
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Item No.:
20
|
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Site:
Buffet-Officer and Staff Mess
|
|
Violation:
There were four slotted fasteners on the left interior side of the microwave.
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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-Deck 3 Hot Galley
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|
Violation:
There were gaps around the grease drain chutes where they penetrated the drip tray housing on the grooved griddles. A work order had already been submitted.
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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.:
21
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Site:
Other-Cafe Promenade - Coffee Counter
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|
Violation:
The power cables behind the two espresso/cappuccino machines were draped on the countertop making cleaning difficult.
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Recommendation:
Elevate the power cables so they hang above the counter top.
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Item No.:
21
|
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Site:
Galley-Windjammer Pantry
|
|
Violation:
There were difficult-to-clean gaps present where each of the pipes penetrated the upper interior panels of the hood cleaning cabinet.
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Recommendation:
Close gaps with profiles or grommets.
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Item No.:
21
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Site:
Buffet-Windjammer
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Violation:
The power cable to the starboard side island grill toaster oven draped on the counter top below making cleaning difficult. Additionally, the exterior control panel on the toaster was difficult to clean due to the peeling tape around each of the knobs and the glue backing.
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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. Elevate power cords to the toaster.
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Item No.:
21
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Site:
Food Service General-Undercounter Refrigerators
|
|
Violation:
Several of the undercounter reach-in refrigerator doors were deformed in a way that left the lower half of the door partially open when closed. This was identified in the following areas: deck 11 galley prep counter opposite the dishwash (3 of 4 doors), hot galley single door refrigerator at the preparation counter, Windjammer Pantry (two doors), and Johnny Rockets galley under #2 cold basin (far right of 3 doors).
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (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:
Pantry-Cafe Promenade - Pantry
|
|
Violation:
Open holes and gaps were present in the interior upper panel of the hood cleaning cabinet where piping penetrated and at least one pipe was removed.
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Recommendation:
Install profiles on open holes and grommet gaps surrounding pipes.
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Item No.:
22
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Site:
Galley-Deck 11 Galley
|
|
Violation:
The conveyor glasswash machine was out of order with staff present attempting to repair it. There was an excessive amount of soiled dishware in the dishwash area, extending into the corridor on deck stands and no plan to move any to another location. Additionally, the clean landing counter for the in-use flight-type conveyor dishwasher was filled with stacked clean plates, so that no more could be added as new items were washed.
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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.:
24
|
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Site:
Galley-Deck 11 Galley
|
|
Violation:
A bucket with very cloudy sanitizing solution was measured at 10 ppm chlorine. The water was changed immediately.
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|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
27
|
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Site:
Galley-Deck 3 Soup Station
|
|
Violation:
The bottom of undercounter technical compartment 38-23 was soiled.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
|
Site:
Preparation Room-
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|
Violation:
The bottom of undercounter technical compartment 1903 was soiled.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
|
Site:
Galley-Deck 4 Hot Galley
|
|
Violation:
The pipe insulation in undercounter technical compartment R-04-23 was wet and soiled.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
|
Site:
Galley-Deck 5 Hot Galley
|
|
Violation:
The pipe insulation in undercounter technical compartment R-05-30 was wet and soiled.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
The bottom of undercounter technical compartment R-03-44 was soiled.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
|
Site:
Galley-Deck 4 Pastry Distribution
|
|
Violation:
The bottom of undercounter technical compartment R-04-38 was heavily soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
|
|
Site:
Galley-Deck 4 Cold Pantry
|
|
Violation:
The pipe insulation in undercounter technical compartment R-04-31 and R-04-30 was wet and soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
|
|
Site:
Galley-Johnny Rockets Galley
|
|
Violation:
The soap dispenser was positioned over the adjacent preparation counter at the handwash sink opposite the dishwash soiled landing.
|
|
Recommendation:
Move the soap dispenser so it is in now way above the preparation counter.
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Item No.:
30
|
|
Site:
Preparation Room-Fish
|
|
Violation:
The paper towels at the handwashing station were wet.
|
|
Recommendation:
Replace the paper towels.
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Item No.:
33
|
|
Site:
Galley-Deck 4 Cold Pantry
|
|
Violation:
There were gaps where the pipes penetrated the bulkhead in undercounter technical compartment R-04-31 and R-04-30.
|
|
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. Do not use carpet in these areas.
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Item No.:
33
|
|
Site:
Galley-Deck 3 Pastry
|
|
Violation:
There was missing and recessed deck grout adjacent to the stack ovens.
|
|
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.:
33
|
|
Site:
Galley-Deck 5 Hot Galley
|
|
Violation:
There was missing and recessed deck grout in front of the combination ovens.
|
|
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.:
33
|
|
Site:
Galley-Deck 4 Hot Galley
|
|
Violation:
There were gaps where the pipes penetrated the bulkhead in undercounter technical compartment R-04-23.
|
|
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. Do not use carpet in these areas.
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Item No.:
33
|
|
Site:
Buffet-Windjammer
|
|
Violation:
Several of the deckhead panels were significantly damaged and deformed.
|
|
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.:
33
|
|
Site:
Galley-Deck 11 Galley
|
|
Violation:
The fluorescent light fixture was hanging by only two screws from the deckhead directly over the soiled landing table at the entry to the in-use flight-type conveyor dishwash machine. The light fixture was heavily soiled and water soaked from condensate formed on it.
|
|
Recommendation:
Repair the light as soon as possible.
|
|
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Item No.:
33
|
|
Site:
Galley-Deck 11 Galley
|
|
Violation:
At least 7 dishware racks were set on the deck and had several stacks of soiled dishware on top.
|
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Recommendation:
Elevate soiled dishware on proper deck stands.
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Item No.:
34
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Site:
Galley-Deck 4 Locker 4784
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Violation:
There was a leak from the deckhead on the outside of the locker directly in front of the door.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 5 Dishwash Area
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Violation:
The soiled end discharge pipe on the conveyor warewash machine was not connected properly. Water was overflowing the drain and draining across the deck tiles to an adjacent scupper. This was corrected.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 3
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Violation:
There was liquid dripping from the deckhead in front of the passageway to the emergency exit next to the potwash.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Deck 4 Dishwash Area
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Violation:
The large bin for soaking the dishwash machine curtains had a hole near the bottom and water was leaking onto the deck.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Food Service General-Light Intensity
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Violation:
The light intensity around and behind many pieces of deck- and counter-mounted equipment was less than 110 lux in the galleys. (VSP 2011 Operations Manual)
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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:
Buffet-Windjammer
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Violation:
The artificial light level at the forward/starboard thirst quenchers beverage station was below the minimum 220 lux, and behind the counter-mounted equipment the level was below the minimum 110 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas. Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Pantry-Cafe Promenade - Pantry
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|
Violation:
The artificial light level at the pizza counter was below the minimum 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Other-Cafe Promenade - Danish/Sandwich Counter
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Violation:
The artificial light level at all 3 counters, including the forward starboard counter were below the minimum 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Galley-Deck 11 Galley
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Violation:
The hot galley handwash sink had an artificial light level below the minimum 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Other-Cafe Promenade - Coffee Counter
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|
Violation:
The artificial light level behind the two coffee/cappuccino machines was below the minimum 110 lux.
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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
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|
Site:
Pantry-Pig and Whistle Bar Pantry
|
|
Violation:
The artificial light level around and behind the ice machine was below the minimum 110 lux.
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|
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
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|
Site:
Bar-Pig and Whistle Bar
|
|
Violation:
The artificial light level at the forward/port back bar counter was below the minimum 220 lux. The light over this counter was missing.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
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Site:
Galley-Deck 11 Galley
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Violation:
There was heavy condensate formed on the interior of the canopy exhaust hood directly over the in-use flight-type conveyor dishwash machine and water was dripping down to the soiled items on the landing table. The pre-wash tank of that machine was measured at 150 F, and the gauge displayed 153 F.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
37
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|
Site:
Galley-Deck 5 Dishwash Area
|
|
Violation:
There was condensation collected on the deckhead air diffuser covers on both sides of the soiled landing.
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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
|
|
Site:
Buffet-Windjammer
|
|
Violation:
One live fruit fly was observed at the starboard aft thirst quencher beverage station.
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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:
Pantry-Pool Bar Pantry
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Violation:
There were 7 live fruit flies on the deckhead throughout this pantry. The bar was closed and there was no work activity in the pantry 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.:
40
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|
Site:
Integrated Pest Management-Active Surveillance Log
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|
Violation:
Follow-up inspection results were written for some of the pests observed during active surveillance, but it could not be determined if a follow-up inspection occurred for all of the pests observed on the active surveillance log and what the corresponding results were from that inspection.
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Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The electronic OPRP had instructions under level 2 activities where the Oxivir product was specified under sinks and counters, followed by a sentence that the chlorine should be left in contact for 5 minutes. Additionally, wherever the Oxivir product was mentioned there were contact times, but no concentrations were listed. Lastly, the current instruction specifies spraying into rags, but staff stated throughout the ship they now use soaked wipes of Oxivir.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses); (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel?s safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
In the communication sections of the OPRP there were example letters provided and descriptions for when they are presented. Two letters in particular provide different messages to passengers who embark the ship following a level two gastrointestinal illness voyage. The guest boarding letter - prior sail OPP level 2 letter describes the conditions on the previous cruise and is provided to oncoming guests at the terminal. The in stateroom turnaround letter following a level 2 voyage makes no mention of a gastrointestinal illness problem on the previous voyage at all. Lastly, there is also confusion in the content of some of these letters in that they mention first colds, then flu, then norovirus. Later they mention stomach flu and gastrointestinal illness, but the letters are actually specific to gastrointestinal illness and the pathogen norovirus.
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Recommendation:
Ensure the letters presented in the terminal and in the cabin provide the same message regarding the GI outbreak in the prior voyage. Ensure that the message presented does not confuse the reader by raising illnesses which are not gastrointestinal.
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Item No.:
41
|
|
Site:
Housekeeping-Crew and Passenger Public Toilets
|
|
Violation:
There was no sign advising use of paper towels to open the toilet room door on exit at the medical ward room toilets, the spa men's changing room, and the toilet room in the corridor to the engine control room. There was no wash hands sign at the toilet room in the corridor to the engine control room. There were no paper towels or waste bin in the spa men's changing room handwash sink.
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|
Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (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
|
|
Site:
Children Area-Adventure Ocean
|
|
Violation:
Some of the TRIO building block toys stored in the clean bin were still attached, indicating they were not disassembled prior to cleaning.
|
|
Recommendation:
Ensure all these toys are disassembled prior to cleaning.
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