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Item No.:
01
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Site:
Medical-4-Hour Acute Gastroenteritis (AGE) Report
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Violation:
There were 2 additional reportable passengers cases with AGE illness onset on the AGE surveillance log after the 4-hour report was sent to CDC, but an additional 4-hour report was not submitted. These cases reported more than 4 hours before vessel's arrival at the U.S. port.
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Recommendation:
If the number of cases changes after submission of the initial report, submit an updated report no less than 4 hours before the vessel's arrival at the U.S. port. Ensure that the 4-hour update report contains a cumulative total count of the reported crew and passengers during the entire cruise, including the additional cases.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The AGE surveillance log in the electronic medical database did not include all of the information in the correct order as required in the 2011 VSP Operations Manual.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person's name; (5) person's age; (6) person's sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access.
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Item No.:
08
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Site:
Food Service General-Chilled Water Lines
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Violation:
The chilled water lines to the deck-mounted ice machines throughout the galleys and deck pantries were not uniquely identified.
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Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Galley-Beverage Station
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Violation:
The continuous pressure backflow prevention device on the juice dispensing filling line was leaking at the vent, indicating a possible malfunction. The device was repaired during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
There was no backflow prevention device on the cross-connection control program for the private whirlpool spa on deck 8. Upon inspection, there were two N9 devices installed for the hot and cold water lines on deck 7 for this whirlpool spa.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location.
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Item No.:
08
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Site:
Potable Water-Medical
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Violation:
Two reduced pressure assemblies were installed in the medical center on the potable water lines used for dialysis equipment in March 2012, but there was no documentation for the test results.
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Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
08
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Site:
Potable Water-Striping
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Violation:
The striping for the distillate lines for the port and starboard evaporators and the permeate line for the reverse osmosis system were not striped blue/gray/blue to the chlorine injection point.
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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-
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Violation:
The air gaps for both of the pressure relief valves on the reduced pressure assemblies on the port and starboard evaporators were not at least twice the diameter of the delivery fixture opening.
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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:
Galley-Deck 4 Beverage Station
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Violation:
The air relief vent on the backflow prevention device for the soda carbonator was covered with tape. The tape was removed during the inspection.
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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-Shock Halogenation
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Violation:
The free residual halogen concentration was not recorded at the beginning or at the end of shock halogenation for each of 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-Solarium Swimming Pool
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Violation:
The Solarium swimming pool did not have a flow meter and the bather load and turnover rate were not calculated for this pool.
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Recommendation:
Install a flow meter on the swimming pool. 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. 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.
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Item No.:
10
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Site:
Recreational Water Facilities-Forward Swimmimg Pool
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Violation:
This swimming pool had a turnover rate of 9.70 but the rate was not calculated using a flow meter. According to the staff, this pool was operated using both the sea to sea and recirculation systems.
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Recommendation:
Install a flow meter on the swimming pool. 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. Install a flow meter on the swimming pool.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Signs
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Violation:
None of the safety signs for the swimming pools or the whirlpool spas met 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 #. 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-Filter Housings
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Violation:
The sand filter housings for the swimming pools and whirlpools were cleaned, rinsed, and disinfected before using new media, but the concentration and contact time for the disinfectant was not recorded.
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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-
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Violation:
The six whirlpool spas had two suction fittings less than 3 feet apart, but there were no safety vacuum release systems (SVRS) or automatic pump shut-off systems (APS) installed.
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Recommendation:
For RWFs with suction fittings 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 safety vacuum release system or automatic pump shut-off system.
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Item No.:
16
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Site:
Children Area-Time Control
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Violation:
There was no time control plan for the foods served on time control during the 'lunch and play' activity. Potentially hazardous foods were served such as cheese sandwiches.
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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-Consumer Advisory
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Violation:
The self-service buffet outlets did not have consumer advisories that were specific to the food items offered 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.:
19
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Site:
Buffet-Windjammer Starboard Fruit Station
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Violation:
A serving container of cut pineapples, watermelon, and apples did not have an individual serving utensil. A serving utensil was provided.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
20
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Site:
Galley-Deck 4 Hot Galley
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Violation:
There was peeling and chipping paint in the food-contact area of the mixing head of the deck-mounted mixer.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
21
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Site:
Food Service General-Beverage Stations
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Violation:
Electrical cords for fixed beverage equipment were laying directly on the counter at several beverage stations. These beverage stations included: crew mess, officer mess, deck 5, and Schooner Bar.
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Recommendation:
Shorten or secure the electrical cords above the counter to facilitate easy cleaning.
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Item No.:
21
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Site:
Buffet-Windjammer Starboard Beverage Station
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Violation:
Two 6-inch pieces of raw wood were used to support a portable stand located at the deck immediately below the ice machine.
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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.:
21
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Site:
Buffet-Windjammer Port Beverage Station
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Violation:
There were seams around the beverage counter where it met the bulkhead.
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Recommendation:
Seal the seams around the beverage counter where it meets the bulkhead.
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Item No.:
21
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Site:
Galley-Windjammer Galley
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Violation:
There was a vertical gap where the deck-mounted hot holding cabinet and dry food locker met. Sealant had been used in the past but was starting to peel away.
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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.:
22
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Site:
Food Service General-Warewash Machine Gauges
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Violation:
There were five final rinse temperature gauges that did not display accurate readings. These gauges were on the Windjammer rack type dishwash and potwash machines, Deck 4 flight type dishwash machine, and Deck 5 rack type dishwash machine.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 4 Dishwash
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Violation:
Approximately half of the finger links on the flight type dishwash conveyor machine were either broken off or missing.
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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.:
26
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Site:
Galley-Potwash
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Violation:
Five hotel pans that were previously cleaned and sanitized had dried food residue.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Preparation Room-Meat
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Violation:
A previously cleaned and sanitized white cutting board had small pieces of dried food residue.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Galley-Deck 5 Pastry
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Violation:
The water pressure at the handwashing sink was strong enough to cause water to splash onto the adjacent preparation counter. Also, the location of the paper towel dispenser required the user to reach over the preparation counter. No food items were impacted.
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Recommendation:
Install a splash guard on the handwashing sink and move the paper towel dispenser to prevent contaminating the preparation counter.
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Item No.:
30
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Site:
Galley-Beverage Station
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Violation:
The handwashing sink was out of order.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Food Service General-Ice Machines
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Violation:
The deckhead areas near the chilled water lines had old open screw hole penetrations and pieces of sealant, preventing the area from being easily cleanable.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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
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Site:
Provisions-Dry Storage Room
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Violation:
Several pieces of uncooked rice, beans, and other food debris were on the deck beneath the storage racks.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Food Service General-Beverage Stations
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Violation:
Several drain lines and electrical cords for various pieces of equipment at beverage stations were coiled and laying on the deck, making cleaning difficult. This was observed at the following beverage stations: staff mess, crew mess, and both port and starboard locations at the passenger buffet.
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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.:
33
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Site:
Buffet-Windjammer Port Beverage Station
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Violation:
The coving at the deck/bulkhead juncture was missing at the left side of the beverage station.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Galley-Windjammer Port Galley Entrance
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Violation:
There was a vertical gap along the left side of the metal door frame.
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Recommendation:
Close the gap along the left side of the metal door frame.
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Item No.:
33
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Site:
Buffet-Windjammer Starboard Beverage Station
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Violation:
The electrical cords and drain lines for the ice machine were coiled on the deck immediately below the machine. Food and dust debris were on the deck directly below the cords and drain lines.
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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. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
36
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Site:
Food Service General-Lighting
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Violation:
The light intensity behind and around many counter- and deck-mounted equipment was less than 110 lux, including beverage stations, combination ovens, ice machines, and bakery ovens. A lighting management plan was observed as well as several new lighting fixtures installed throughout the food galleys.
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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-Crew Mess
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Violation:
The light intensity along the self-service juice dispenser was less than 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:
Bar-Schooner Bar
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Violation:
The maximum light intensity at the bar was less than 220 lux.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
37
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Site:
Galley-Deck 5 Dishwash
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Violation:
Condensate was collecting on the deckhead immediately above the clean landing of the rack type dishwash machine. No clean dishes were impacted. This was corrected during the inspection by increasing the exhaust ventilation.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
39
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Site:
Buffet-Windjammer Starboard Beverage Station
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Violation:
One live large fly was near the deck by the ice machine.
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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:
The active surveillance log included the observed pests and the action taken, but the follow-up inspection results were recorded on the 'pest control service log'. It was difficult to determine what follow-up had been conducted for the observed pests because both logs had to be compared to find the inspection results.
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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 OPRP or the vessel's safety management system did not include procedures for protecting passengers from exposure to disinfectants.
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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: (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.:
42
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Site:
Children Area-Toilet Room
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Violation:
The handwashing sink was 24 inches above the step stool.
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Recommendation:
If toilet rooms are located in a child-activity center, provide a child-size toilet(s) or child-accessible toilet(s) (child-size seat and step stool) and handwashing facilities. Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
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Item No.:
43
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Site:
Ventilation-Air Handling Units
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Violation:
According to the staff, some of the air handling units were cleaned with technical water.
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|
Recommendation:
Use only potable water for cleaning HVAC distribution systems.
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