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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The electronic database used for collecting AGE illness information could not be exported into the standardized AGE surveillance log exactly as it appears in the 2011 VSP Operations Manual. (New requirement 2011 VSP Operations Manual)
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Recommendation:
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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The electronic database used for collecting AGE illness information did not take into consideration a person's underlying medical conditions when determining if they were a reportable AGE case. (New requirement 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 38°C [100.4°F]).
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Item No.:
08
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Site:
Potable Water-Production
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Violation:
On numerous dates since the last inspection, more than 30 minutes elapsed before the first recording of the free chlorine residual was adjusted to at least 2.0 ppm. This mostly occurred when the reverse osmosis unit was started, followed by evaporator #2, which were on the same halogenation system. The first free chlorine residual reading was recorded within 30 minutes of starting evaporator #2, and not within 30 minutes of starting the reverse osmosis system. (New requirement 2011 VSP Operations Manual)
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Recommendation:
Adjust the free halogen residual level to at least 2.0 mg/L (ppm) within 30 minutes of the start of the production processes.
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Item No.:
08
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Site:
Potable Water-Distillate and Permeate Lines
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Violation:
The distillate lines from the two evaporators and the permeate lines from the reverse osmosis system were not striped to the production halogen injection point in accordance with ISO 14726 standards (blue/gray/blue). Staff stated new lines had been installed, and new color indicator stickers were received on 11 March. (2011 VSP Operations Manual)
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Recommendation:
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.
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Item No.:
08
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Site:
Potable Water-Window Washing -- Fire Door 10.2.05
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Violation:
The air gap below the vent of the backflow prevention device for the window washing was less than twice the diameter of the delivery line.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Food Service General-Ice Machine Chill Water Lines
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Violation:
The chill water lines for the ice machines throughout the vessel were not uniquely identified. (New requirement 2011 VSP Operations Manual)
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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:
Buffet-Windjammer Cafe - Buffet Counter - Starboard Beverage Station Area
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|
Violation:
A backflow preventer on the water supply line to the juice dispenser had a constant leak from the air relief vent hole.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Bar-Pool Bar
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Violation:
The backflow preventer in the water supply line to the carbonator was constantly leaking water from the vent. Water was puddled in the bottom of the cabinet.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Bar-Pub Bar
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Violation:
The carbonator water supply line backflow preventer was not functional. A piece of rubber had been clamped over the atmospheric vent hole, sealing the hole. Sever rust on the backflow preventer's stainless steel housing indicated a possible previous acidic water leak from this backflow preventer.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Cafe Prominade
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|
Violation:
Backflow preventer on water supply line to the automatic hood cleaning system was leaking from the air relief vent and from a seam on the top of the central valve assembly.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Medical
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Violation:
A continuous pressure 9BD dual check vacuum breaker was installed on the potable water line for the dialysis machine. This device was intended for use with carbon dioxide gas and carbonated water, and does not provide sufficient protection against the health hazards associated with dialysis machines.
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|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (13) hospital equipment and (28) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pool Antientrapment
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Violation:
The swimming pools and Roman Spa had two or more gravity drains greater than three feet apart constructed of a standard design and no alarms were installed. (New requirement 2011 VSP Operations Manual)
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Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency. For RWFs with gravity drainage and a single unblockable drain (per ASME A112.19.8), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency. For RWFs with gravity drainage and a single blockable drain or multiple drains less than 3 feet apart, provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a gravity drainage system.
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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 at all of the recreational water facilities did not contain all of the information required in the 2011 VSP Operations Manual. (New requirement 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-Roman's Spa
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|
Violation:
The shepherd's hook at the Roman's Spa was not long enough to reach the center of the deepest portion of the pool from the side plus two feet. (New requirement 2011 VSP Operations Manual)
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
10
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Site:
Recreational Water Facilities-Children's Pool / Wading Pool
|
|
Violation:
Only one halogen analyzer and electronic data logger was installed for both the children's pool and wading pool.
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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. 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-Turnover Rates and Bather Load
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|
Violation:
There were no flow meters installed for calculating the turnover rates and bather load for each recreational water facility. Staff stated flow meters were ordered in mid-March. (New requirement 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. Monitor and adjust the RWF?s flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Sample Lines
|
|
Violation:
The sample lines for the electronic data loggers for all of the recreational water facilities were located after the compensation tank. (New requirement 2011 VSP Operations Manual)
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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.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Electronic Data Loggers
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|
Violation:
According to the staff, the analyzers installed for the pH and free chlorine residual at all of the recreational water facilities were operational, but the existing electronic data loggers were not fully operational. Manual readings were conducted until the electronic data loggers become operational. (New requirement 2011 VSP Operations Manual)
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|
Recommendation:
In Progress - Complete by 10/01/2012: 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-Water Chemistry Test Kit
|
|
Violation:
There was no kit for testing the total chlorine and alkalinity. (New requirement 2011 VSP Operations Manual)
|
|
Recommendation:
Monitor and adjust the RWF?s flow rates, free and combined [Total - Free Residual = Combined] halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
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Item No.:
16
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|
Site:
Buffet-Windjammer Cafe - Buffet Counter - Consumer Advisory
|
|
Violation:
Smoked salmon and lightly cooked eggs were not specifically identified as an undercooked food with a consumer advisory statement. (New requirement 2011 VSP Operations Manual)
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|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Buffet-Deck 4 Staff Mess
|
|
Violation:
The bin of milk in the refrigerated compartment of the coffee machine had a time control label, but it was not listed on the time control plan and the compartment was not labeled as being on time control. The time control plan was corrected during the inspection. (New requirement 2011 VSP 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): (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-Consumer Advisory
|
|
Violation:
There was no consumer advisory on the dinner menus. Steak could be cooked to order and the steak packaging was not labeled as whole muscle, intact beef. (New requirement 2011 VSP Operations Manual)
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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: (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:
Other-Johnny Rocket's
|
|
Violation:
A small hole was noted in the metal plate at the bottom of the counter ice bin that made the area difficult to clean.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
21
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|
Site:
Buffet-Windjammer Cafe - Buffet Counter - Starboard Beverage Station Area
|
|
Violation:
Undercounter time control refrigerator (#62408) had the right door misaligned creating a gap of 1/8 inch at the top. The left door gasket was not tight fitting creating a gap around the gasket.
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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
|
|
Site:
Buffet-Deck 4 Staff Mess
|
|
Violation:
Inside the juice machine, the gasket around the left juice connection port was missing and exposed a gap around the port.
|
|
Recommendation:
Replace the gasket.
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Item No.:
21
|
|
Site:
Preparation Room-
|
|
Violation:
On the potato peeler closest to the entrance, the sealant was peeling from around the outside of the peeled potato chute.
|
|
Recommendation:
Remove the sealant, clean and dry the area, and apply new sealant.
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Item No.:
21
|
|
Site:
Galley-Deck 4 - Hot Galley
|
|
Violation:
On the left grooved griddle by the salamander, the gasket under the front edge of the griddle was dry and damaged in several areas.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
|
|
Site:
Galley-Deck 3 - Warewash
|
|
Violation:
The final rinse temperature gauge on the flight-type warewash machine indicated 248 °F, but there was no steam coming from the final rinse nozzles. The utensil surface temperature was measured at 170 °F.
|
|
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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Item No.:
22
|
|
Site:
Buffet-Windjammer Cafe - Aft Buffet Counter
|
|
Violation:
Sanitizer solution in a three bucket cleaning solution was heavily soiled with oil.
|
|
Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
22
|
|
Site:
Galley-Windjammer Cafe - Dishwashing
|
|
Violation:
Final rinse manifold digital thermometer was reading between 250°-260°F during the testing of this dishwashing machine. Manifold test confirmed the temperature was 180° by maximum registering thermometer. Maintenance was done on the machine by replacing the control board which returned the gauge to proper temperature measurement.
|
|
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.
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Item No.:
22
|
|
Site:
Buffet-Windjammer Cafe - Waiter Station
|
|
Violation:
Sanitizer solution in a three bucket cleaning solution was heavily soiled with food debris.
|
|
Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
22
|
|
Site:
Pantry-Ice Pantries
|
|
Violation:
The data plate on the undercounter dishwash machine indicated a 140°F wash temperature and a 160°F final rinse temperature. The wash should be 150 °F and the final rinse should be180°F.
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|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
29
|
|
Site:
Galley-Deck 3, 4, 5
|
|
Violation:
At the entrance of each galley from the dining room, the handwash stations by the water fountains and on deck 5, the handwash on the other side of the entrance, the water temperature was measured at less than 100 °F.
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|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
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Item No.:
33
|
|
Site:
Galley-Deck 3, 4, 5 Hot Galleys
|
|
Violation:
The decks had recessed grout in the hot galley areas.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
|
|
Site:
Galley-Deck 5 Buffet Station
|
|
Violation:
The handle to the door of the dry stores was broken.
|
|
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 - Soiled Drop-off
|
|
Violation:
Inside the cleaning locker/room, there was an unsealed pipe penetration and several small holes in the bulkhead where a chemical mixing station had been removed.
|
|
Recommendation:
Cap the pipe and seal the bulkhead penetration. Seal the small holes in the bulkhead.
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|
Item No.:
33
|
|
Site:
Galley-Deck 3 - Cold Pantry
|
|
Violation:
The handle to the walk-in refrigeration unit in the left corner was broken and the door was held closed using a rope made of plastic wrap. The unit was used for dry stores.
|
|
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.:
34
|
|
Site:
Galley-Hood Cleaning Cabinet
|
|
Violation:
There was a leak inside the hood cleaning cabinet.
|
|
Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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|
|
Item No.:
34
|
|
Site:
Galley-Deck 5 Buffet Station
|
|
Violation:
There was a glycol leak in the technical compartment above the upright refrigerator located against the bulkhead.
|
|
Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 5
|
|
Violation:
At the entrance of the galley next to the water fountain, the drain for the handwash station was clogged.
|
|
Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Food Service General-Light Intensity
|
|
Violation:
The light intensity was less than 110 lux behind deck mounted equipment such as combination ovens and stack ovens in the galleys and ice machines in pantries. (New requirement 2011 VSP Operations Manual)
|
|
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:
Bar-Handwash Station Light Intensity
|
|
Violation:
The light intensity at the bar handwash stations was not 110 lux during service in the Lobby Bar and Casino Bar. (New requirement 2011 VSP Operations Manual)
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
|
|
|
Item No.:
38
|
|
Site:
Buffet-Windjammer Cafe - Waiter Station
|
|
Violation:
A broom and a dust pan were stored laying on the deck behind the garbage cans in the back of the soiled dish return cabinet.
|
|
Recommendation:
Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Public Toilet Rooms
|
|
Violation:
There was no sign informing users of crew and passenger public toilet rooms to use a tissue or paper towel to exit. (New requirement 2011 VSP Operations Manual)
|
|
Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
|
|