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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE Log)
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Violation:
The STARDOCs system used for AGE logs could not produce an AGE log in the order indicated in the 2011 VSP Operations Manual. Also, there was no case identification number assigned to each case in the log.
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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-Production Records
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Violation:
The daily log of potable water production had no dates where the calibration of the analyzer were checked. Staff stated that they write in the log the reading from the production chlorine and pH analyzer at the beginning of production and make a manual test to compare. Another manual reading is taken when the water flow becomes consistent and the analyzer is calibrated if the comparison test is out of acceptable range, but they do not write this calibration in the log. The log form should be somehow amended as well so there are fields for entering the manual comparison tests for the analyzer.
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Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least hourly during the bunkering of potable water. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water. Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections. Amend the log so it is clear that the analyzer calibration is checked.
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Item No.:
08
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Site:
Potable Water-Tank Disinfection
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Violation:
In reviewing the records of potable water tank cleaning/disinfection there were 5 of 7 tanks cleaned with varying chlorine concentrations from 200-220 ppm, but the test of chlorinated water when these tanks were refilled had the exact same concentration recorded (1.28 ppm), indicating the record was simply copied over on these tanks. The tanks and dates where this was noted are as follows: 3 port - January 5, 2012, 3 starboard - January 4, 2012, 5 starboard - 29 February 2012, 5 port - 2 March, 2012, and 4 starboard - 8 March 2012.
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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.
Ensure the chlorination refilling is manually tested and the tested concentration is recorded.
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Item No.:
08
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Site:
Food Service General-
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Violation:
The nonpotable chilled water lines connected to the back of the ice machines and ice cream macines in food areas throughout the ship 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-Monitoring Analyzers
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Violation:
The automated halogen and pH analyzers for the whirlpool spas were located after the compensation tank and used for controlling the dosing pumps. There were no monitoring pH and chlorine analyzers installed from each RWF and before the compensation tanks of each. Additionally, none of the pools or whirlpool spas (RWF's) had chart recorders or data logging equipment to record the pH and chlorine values from 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. 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-Monitoring
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Violation:
Staff was not equipped with a manual test kit to measure total alkalinity in any of the RWF's. Staff stated that they did not monitor combined chlorine, total alkalinity, or flow rates on any of the pools or whirlpool spas onboard.
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Recommendation:
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-Antientrapment Drains/Suction Fittings
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Violation:
The dual gravity drain covers installed in each of the three pools onboard had no alarms connected and were not compliant with the ASME A112.19.8 standard. The whirlpool spa drain covers were approved and stamped A112.19.8M, but did not have some of the details required to be stamped on the cover, such as year of certification standard, life expectancy, and mounting orientation. Staff stated that new, fully compliant and stamped covers for both the pools and whirlpools were on order.
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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.:
10
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Site:
Recreational Water Facilities-Antientrapment Drains/Suction Fittings
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Violation:
Each of the three pools have a single pump driven suction line installed to draw water from the lower side wall to the pump room chlorine and pH analyzer. There was no suction cover on any of these holes entering the pool and each is under constant suction.
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Recommendation:
For RWFs with suction fittings and multiple drains (2 or more drains per pump with drains greater than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal/Vomit Accident Response Plan
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Violation:
The written plans for managing fecal or vomit accidents in pools or whirlpool spa's were posted in the pool and spa mechanical rooms. They did not list vomit and they did not provide a concentration and contact time for the disifnection of a pool where such an accident occured.
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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. For combined facilities subject to fecal accidents, ensure fecal accident procedures include all features of these combined facilities.
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Item No.:
11
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Site:
Medical-Crew Reporting
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Violation:
An assistant waitress had an onset of acute gastroenteritis (AGE) symptoms beginning at 11:00 p.m. on February 29, 2012, but they did not report to medical until 6:36 p.m. on March 1, 2012. According to their time card, they did not work while sick.
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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.
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Item No.:
13
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Site:
Galley-Deck 3 - Buffet Pantry
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Violation:
The review of the cooling logs for this area from January 2012 to the present day had around 4 out of 10 entries per page where the temperature of the potentially hazardous food at the begining of the cooling process was measured and recorded at less than 135F. Multiple entries for chicken, beef, eggs, pasta, and vegetables had starting temperatures ranging from 110F to 129F. The ship's procedure for the cooling log instructed to begin the cooling process when the potentially hazardous food had a minimum temperature of 140F. Furthermore, The log stated that foods that are above 150The review of the cooling logs for this area from January 2012 to the present day had around 4 out of 10 entries per page where the temperature of the potentially hazardous food at the begining of the cooling process was measured and recorded at less than 135F. Multiple entries for chicken, beef, eggs, pasta, and vegetables had starting temperatures ranging from 110F to 129F. The ship's procedure for the cooling log instructed to begin the cooling process when the ptentially hazardous food had a minimum temperature of 140F. Furthermore, the log instructed to let the food cool to 145F to 150F before placing in the blast chiller. The logs were to be routed daily to the Executive Chef then to the F&B Manager.
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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: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
16
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Site:
Galley-Deck 3 - Buffet Pantry
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|
Violation:
The review of the cooling logs for this area from January 2012 to the present day had around 4 out of 10 entries per page where the temperature of the potentially hazardous food at the beginning of the cooling process was measured and recorded at less than 135F. Multiple entries for chicken, beef, eggs, pasta, and vegetables had starting temperatures ranging from 110F to 129F. The ship's procedure for the cooling log instructed to begin the cooling process when the potentially hazardous food had a minimum temperature of 140F. Furthermore, The log stated that foods that are above 150The review of the cooling logs for this area from January 2012 to the present day had around 4 out of 10 entries per page where the temperature of the potentially hazardous food at the beginning of the cooling process was measured and recorded at less than 135F. Multiple entries for chicken, beef, eggs, pasta, and vegetables had starting temperatures ranging from 110F to 129F. The ship's procedure for the cooling log instructed to begin the cooling process when the potentially hazardous food had a minimum temperature of 140F. Furthermore, the log instructed to let the food cool to 145F to 150F before placing in the blast chiller. The logs were to be routed daily to the Executive Chef then to the F&B Manager.
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|
Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours. Cooling of cooked food must begin no lower than 135 F.
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Item No.:
16
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Site:
Galley-
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|
Violation:
The time control plan did not include the undercounter refrigerators used to hold food on time control in the buffet lines.
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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:
Food Service General-Deck 5 Specialty Restaurants
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Violation:
There was no consumer advisory statements or asterisks identifying foods of animal origin that could be served raw or undercooked on the menus at the specialty restaurants. Foods served raw or undercooked at these restaurants included sushi, steak, and eggs.
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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:
Bar-Al Bacio
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|
Violation:
The time control plan stated that the foods on time control 'were placed on service', but the foods were placed in the display case while on time control. The display case was labeled.
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Recommendation:
Specifically identify where foods on time only control are placed.
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Item No.:
16
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Site:
Galley-Bistro on 5
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|
Violation:
The time control plan for hot foods stated that the hot foods 'were to be placed on service', but the hot foods were placed in the bain marie.
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|
Recommendation:
Correct the time control plan to indicate specifically where foods are placed in time only control.
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Item No.:
16
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|
Site:
Buffet-
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|
Violation:
There was no consumer advisory posted at the buffet lines where cold smoked salmon was served. This was corrected.
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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:
Room Service-Deck 9 Bell Box
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|
Violation:
The time control plan did not include the upright refrigerator used to hold food on time control.
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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.:
17
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|
Site:
Provisions-Parasite Destruction Record
|
|
Violation:
There was no parasite destruction record for the ready-to-eat marinated herring available onboard.
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|
Recommendation:
If raw, raw-marinated, partially cooked, or marinated partially cooked fish are served in ready-to-eat form, ensure: (1) The person in charge records the freezing temperature and time to which the fish are subjected and retains the records on the vessel for 90 calendar days beyond the time of service or sale of the fish; or (2) If the fish are frozen by a supplier, a written letter from the supplier which specifies the fish species involved and both the temperature to which the fish was frozen and the total time period at that temperature. If the supplier provides any of the same species to the vessel in a fresh state, ensure there is a designation on the outer packaging for the parasite-free fish.
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Item No.:
19
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|
Site:
Provisions-
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|
Violation:
Ten cases of wine were stored staked directly on the deck of the transportation corridor. This was corrected.
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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:
Room Service-Deck 9 Bell Box Midship Staircase # 41
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|
Violation:
An upright trolley and 2 upright refrigerators for the storage of food were located in this area not finished in accordance with sections 7.7.4 and 7.7.5 of the 2011 VSP Operations Manual.
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|
Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
19
|
|
Site:
Buffet-
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|
Violation:
In island # 5, three bowls with apples, pears, and oranges were not protected under a sneeze guard. The serving utensil was also unprotected. This was corrected.
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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).
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Item No.:
21
|
|
Site:
Galley-Deck 4 - Beverage Station
|
|
Violation:
The power cable to the juice dispenser was draped on the counter, making cleaning difficult. This was corrected.
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|
Recommendation:
Elevate or shorten the power cable so the counter below is easy to clean.
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Item No.:
22
|
|
Site:
Galley-Dishwash
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|
Violation:
The temperature of the first wash stage of the in-use flight-type dishwash machine was 135F. The machine's data plate indicated a minimum temperature for that stage of 150F.
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|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
|
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Site:
Galley-Deck 3 - Dishwash
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|
Violation:
The temperature of the first wash stage of the in-use flight-type dishwash machine was 135F. The machine's data plate indicated a minimum temperature for that stage of 150F.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
23
|
|
Site:
Galley-Dishwash
|
|
Violation:
There were large and numerous pieces of food debris in the wash, rinse, and final rinse tanks of the in-use flight-type dishwash machine.
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|
Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle. If necessary for effective cleaning, ensure utensils and equipment are preflushed, presoaked, or scrubbed with abrasives.
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Item No.:
26
|
|
Site:
Buffet-Pasta Station
|
|
Violation:
Two of the previously cleaned and out for service bowls had their food contact surfaces soiled with a dark material. These bowls were removed.
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|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Bar-Ensemble
|
|
Violation:
There was one previously clean martini glass soiled with lipstick residue and one previously clean martini glass soiled with fingerprints on the lip surface of the glass. The glasses were ready for service on the worker side of the bar counter.
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|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
|
|
Site:
Pantry-Tuscan Grill
|
|
Violation:
There was a red and brown residue on the inside of the outer gray protective panel surrounding the white ice chute.
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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:
Pantry-Silk Harvest
|
|
Violation:
The white area of the upper compartment of the sake machine around the dispenser above the stainless steel panel was soiled with a brown residue.
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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.:
28
|
|
Site:
Dining Room-Deck 4 - Waiter Side Station
|
|
Violation:
Two soiled coffee carafes were stored along clean carafes.
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|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
29
|
|
Site:
Galley-Deck 4 - Garde Manger
|
|
Violation:
The handwash station had a water temperature of 148F. The temperature could not be adjusted by the user.
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|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
|
|
Site:
Galley-Garde Manger
|
|
Violation:
The handwash station did not have hot water.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
|
|
Site:
Other-Mast Grill
|
|
Violation:
The handwash station did not have hot water. This was corrected.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
|
|
Site:
Galley-Tuscan Grill
|
|
Violation:
There was a rolling cart with four trays of clean glasses blocking access to the dual handwashing sink between the dry food storage cabinet and the soiled warewash area. The cart was removed.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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|
|
Item No.:
30
|
|
Site:
Galley-Bistro on 5
|
|
Violation:
There was not enough soap in the soap dispenser at the handwashing station in order to properly wash your hands. It was confirmed with staff the soap dispenser was partially filled with water. The galley was in use during the inspection.
|
|
Recommendation:
Provide soap in all handwash station soap dispensers.
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Item No.:
30
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Site:
Buffet-Bistro on 5
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Violation:
There was no soap in the soap dispenser at the handwashing station on the worker side of the buffet. The area was not in use at the time of the inspection but the restuarant was open. The soap was replaced during the inspection.
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Recommendation:
Maintain soap in all handwashing stations.
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Item No.:
30
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Site:
Bar-Deck 15 Fwd X Club
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Violation:
The handwashing station did not have soap, running water, or a waste receptacle. It was unclear when talking to staff if this bar was used, but the utility sink and soda dispensing gun were working and staff stated the minibar attendants used the point of sale machine on the bar counter.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle. Ensure all supplies to this station are working and maintained.
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Item No.:
30
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Site:
Galley-Deck 3 & 4 Food Employee Restrooms
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Violation:
The 'WASH HANDS AFTER USING TOILET' signs in the crew toilet rooms for food workers were not posted on the bulkhead adjacent to the exit door or on the back of the door. They were posted over the handwash station.
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Recommendation:
Ensure signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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Item No.:
36
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Site:
Bar-Deck 15 Fwd X Club
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Violation:
There was less than 110 lux of light intensity behind the slush and WMF coffee machines on the back bar counter.
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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:
Galley-Blue
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Violation:
There was less than 110 lux light intensity behind the deck-mounted ice machine.
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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.:
37
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Site:
Galley-Deck 4 - Garde Manger
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Violation:
There was condensation drops on the deckhead and were dripping to the deck in front of the food preparation table. This area was not in operation at the time of the inspection.
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Recommendation:
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.:
40
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Site:
Integrated Pest Management-IPM Logs
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Violation:
In reviewing the IPM logs it was noted that on 11 January, 2011 there was a finding of fruit flies in a crew cabin. This received a treatment on that day and daily inspections made in the log with notations in the form that follow-up inspection was needed. The notation in the result box of the form had only the words pro-active inspection, with no actual results found or listed. The form had one final entry on 18 January that no follow-up was needed.
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Recommendation:
Provide the full information of findings and any follow-up activity performed in the pest management logs.
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Item No.:
41
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Site:
Housekeeping-Deck 12 Spa
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Violation:
There were no signs advising users to wash their hands at the handwashing stations in the men's and women's accessible bathrooms in the men's and women's changing rooms. Also, there was not a hands free exit for the crew exit in the men's changing room and there were no tissues or paper towels , signs, or a place to dispose the tissues or towels at this exit. This exit was also used by passengers in an emergency. In addition, there was not a hands free exit in the women's changing room to get from the changing room to both the treatment rooms and to the front of the spa. There were no tissues or paper towels, signs, or a place to dispose the tissue or towels at this exit.
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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. Equip passenger and crew public toilet facilities so persons exiting the toilet room are not required to touch the door handle with bare hands. Where toilet stalls include handwashing facilities, ensure the bare-hands-free contact begins in the toilet stall. Ensure that toilet facilities with multiple exits, such as spa dressing rooms, have bare-hands-free contact at each exit.
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.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
In the OPRP, there were no procedures for informing crew of an outbreak. Also, there was no concentration of disinfection used and there were no health and safety procedures to minimize respiratory and dermal exposures to passengers in the OPRP.
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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: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (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); (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (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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