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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Shock Halogenation
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Violation:
The halogenation concentration was not documented at the start and completion of shock halogenation for the whirlpools.
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Recommendation:
Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Secondary Standards
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Violation:
The secondary standards for the water test kit could not be located.
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Recommendation:
Where available, ensure appropriate secondary standards are onboard for electronic test kits to verify test kit operation.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal and Vomit Accident Plan
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Violation:
The fecal and vomit accident plan was from the 2011 VSP Operations Manual, but the log sheets where an accident would be recorded did not have the updated halogen concentration and contact time for a loose stool. Staff stated there had been no accidents since the ship went into service.
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Recommendation:
Update the log sheets to correspond to the updated halogen concentrations and contact times in the ship's fecal and vomit accident plan.
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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 recreational water facilities did not include all of the information required in 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 #. 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.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
During the 16-26 February cruise, a sommelier had an onset of acute gastroenteritis symptoms on 18 February at 09:00, but did not report to the medical center until 19 February at 19:05. It was determined this crew member worked on 18 February from 10:51-14:00 and 18:00-20:00 and on 19 February from 15:00-16:00. During the 23 January-4 February cruise, an assistant waiter had an onset of acute gastroenteritis symptoms on 25 January at 08:00, but did not report to the medical center until 17:50 that day. It was determined this crew member worked during the breakfast service.
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Recommendation:
Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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Item No.:
16
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Site:
Buffet-Consumer Advisory
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Violation:
The consumer advisory for the eggs made to order and the cold smoked salmon did not describe these foods that could be served raw or undercooked.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
16
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Site:
Buffet-Time Control Plan
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Violation:
The time control plan did not list the milk compartments of the coffee machines at the beverage stations as being on time control. The units were labeled as 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): (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:
Food Service General-Consumer Advisories
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Violation:
The restaurant menus did not have consumer advisory statements and asterisks by the animal-derived foods that could be served raw or undercooked. The chef showed the inspector new menus that had been received electronically from the corporate office.
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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. (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:
Galley-Red Ginger
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Violation:
The ice cream freezer well was listed on the time control plan, but was not labeled.
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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:
Galley-
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Violation:
There was a stainless steel pan of flour that was not labeled.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Other-Concierge Lounge
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Violation:
The pastry self-service unit was not self-closing.
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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.
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Item No.:
21
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Site:
Other-Concierge Lounge
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Violation:
There were vertical seams on the left and right of the technical compartment below the coffee machine.
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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.:
27
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Site:
Galley-Staff Mess
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Violation:
The surface around the outside of the ice/water dispenser chute was soiled with drink residue. It was cleaned during the inspection.
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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.:
33
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Site:
Galley-Soup Station
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Violation:
The grout was damaged around the deck sinks in front of the tilting kettles.
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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.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP did not include procedures for informing current and embarking passengers and crew members of an outbreak. Also, during Code Red procedures, Microbac was used for disinfecting soft surfaces, but there was no concentration or contact time for this product indicated in the plan.
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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; (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.
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Item No.:
41
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Site:
Housekeeping-Officer Changing Room (Outside ECR)
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Violation:
There was no sign advising users to use a paper towel to open either the stall door or the exit door. There was a handwashing station in the stall and outside the stall.
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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.
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