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Item No.:
08
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Site:
Potable Water-Production
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Violation:
Water lines between the reverse osmosis units and the evaporator and the chlorination station need the new blue-gray-blue striping. (New 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. 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-Pools and Spas - General
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Violation:
Many new manual requirements are still to be completed including: installation of halogen analyzer and chart recorder to draw the sample from each recreational water facility; calculation of bather load for each facility; calculation of turnover rate for each facility; and provision of new safety signs. (New 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. 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. Provide safety signs for all RWFs. 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.:
19
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Site:
Provisions-Meat Frozen Stores
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Violation:
During provisioning, the entire deckhead was covered with condensate dripping down to cartons of meat.
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Recommendation:
Protect food from contamination by storing the food: (1) In a clean, dry location; and (2) Where it is not exposed to splash, or other contamination.
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Item No.:
20
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Site:
Galley-Main Lido Galley and Pool Grill
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Violation:
Tip-sensitive thermometers have not been provided to cooks preparing thin meat dishes. Staff reports that these thermometers are on order. (New 2011 VSP Operations Manual)
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Recommendation:
Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
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Item No.:
21
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Site:
Buffet-Beverage Stations
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Violation:
Passenger beverage ice dispensing units had exposed difficult to clean foam above the ice chute. Water line had an open gap into a technical space that was difficult to clean. Replacement of these machines is planned for dry dock, the ship's staff advised.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
24
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Site:
Galley-Dishwashing
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Violation:
Final temperature on the operating dishwasher was noted on the gauge at 170°F. Manifold temperature was measured at less than 180° with a thermolabel on both the pipe and in the manifold nozzle spray. Five tests were made at the dish surface with thermolabels that confirm less than 160° at dish surface. Final rinse booster heater thermostat was adjusted and utensil sanitizing temperatures were restored during the inspection.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not less than: (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
25
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Site:
Galley-Speciality Restaurant Galley
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Violation:
Sanitizer solution was cloudy with food soil.
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Recommendation:
Restrict wiping cloths to the following: (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-Speciality Galley
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Violation:
A slight build-up of food soil was noted in back plate groove near the food exit from the slicer blade.
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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.:
30
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Site:
Buffet-Windows
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Violation:
Portable handwash station behind the buffet line was missing its waste receptacle.
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Recommendation:
Ensure a handwashing facility includes a waste receptacle.
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Item No.:
33
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Site:
Other-Lido
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Violation:
Decorative canvas deckhead over Pool Grill and other buffet serving areas are difficult to clean. Replacement is planned in next dry dock that will include a complete redesign of the lido food areas.
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Recommendation:
Ensure deckheads in food areas are constructed and maintained for easy cleaning.
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Item No.:
34
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Site:
Galley-Pool Grill
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Violation:
Portable handwash station behind the grill line had slightly warm water and no pressure.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Bar-Discovery Restaurant
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Violation:
Bucket filling station valve was leaking into a bucket.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Food Service General-Galleys / Deck Pantries
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Violation:
Many areas around and behind deck- and counter-mounted food equipment have less than 110 lux of illumination. A lighting survey has been completed and work is scheduled for the next dry dock. (New 2011 VSP Operations Manual)
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Main Galley
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Violation:
Condensate was noted on the underside of the bain marie counter and had the potential of dripping back into the food on the line.
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Recommendation:
Ensure all food preparation rooms have sufficient ventilation to keep them free of excessive steam and condensation.
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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 ship's written OPRP did not detail standard procedures and policies for AGE prevention and control, including: (1) Conditions that trigger graduated action at each step in the OPRP and at the end of the outbreak return the ship to normal operations; (2) Details on disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times that are effective against norovirus; (3) Procedures for informing current and future passengers and crew members of outbreaks; and (4) Procedures for returning the vessel to normal operating conditions.
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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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