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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
During the last five voyages, several fields for the number of diarrhea and vomiting episodes on the AGE log were blank for both passengers and crew members who met the definition of an AGE case. According to staff, if an individual does not have diarrhea or vomiting episodes this column on the AGE log was left blank and the data had to be manually entered. This was noted on the previous two inspections. According to staff the fleet was in the process of testing a new version of the database that wouldl automatically correct this issue. The projected launch date for the new system is April 2015.
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Recommendation:
Manually add the zeros to the blank spaces until the new system is installed.
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Item No.:
02
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Site:
Medical-Immediate Contacts
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Violation:
Medical staff was asking reportable AGE case crew members if they had additional immediate contacts (i.e. boyfriend, girlfriend, spouse, etc.) besides cabinmates but it was not documented if they did not.
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Recommendation:
Document if there are no additional immediate contacts.
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Item No.:
09
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Site:
Recreational Water Facilities-Serenity
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Violation:
The bromine levels of the whirlpool were 11.50 ppm, 12.34 ppm, and 12.51 ppm as measured by the inspector. The crew member's test kit measured greater than 10.0 ppm.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (6) whirlpool spas and spa pools between 4.0 and 10.0 mg/L (ppm) bromine.
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Item No.:
10
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Site:
Recreational Water Facilities-Aft Pool
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Violation:
The aft pool was equipped with a decorative statue fountain and 11 spray nozzles surrounding the pool. These features were turned off, but not disabled, and had not been in operation since 2011. The turnover rate of the pool was 171 minutes (2.85 hours) without the features in operation.
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Recommendation:
Disconnect the valves and piping for the decorative fountain and spray nozzles.
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Item No.:
16
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Site:
Preparation Room-
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Violation:
Five lexan containers (approximately 4 inches deep) of cut and shredded cabbage were stored with an internal temperature between 46-54°F when measured by the inspector. According to the 7-day discard label the cabbage was cut the previous day. No cooling logs were completed for the cabbage so it could not be determined if the cabbage was properly cooled. All five containers were discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
16
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Site:
Other-Pizza Pirate
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Violation:
The written and posted time control plan for this outlet did not identify the portable carving station set at the front preparation counter. Staff stated that this was used to hold cooked pizza portions between passenger requests and time control was the method. The time control plan was edited during the inspection.
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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:
Preparation Room-
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Violation:
Five lexan containers (approximately 4 inches deep) of cut and shredded cabbage were stored with an internal temperature between 46-54°F when measured by the inspector. According to the 7-day discard label the cabbage was cut the previous day. No cooling logs were completed for the cabbage so it could not be determined if the cabbage was properly cooled. All five containers were discarded.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Provisions-Dry Store Liquor Area
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Violation:
A broom was stored next to a shelf with liquor bottles and the dust pan was stored on the top shelf next to liquor bottles.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
20
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Site:
Pantry-Housekeeping Pantry (Deck 1 Starboard)
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Violation:
In the pantry across from cabin 1-235, the ice machine contained slotted fasteners in the splash zone at the sensor and on the sides of the front ice deflector panel. During the inspection, staff stated these fasteners had been changed to nonslotted fasteners.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Galley-Forward Hot Galley
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Violation:
A corkboard was hung on the bulkhead between the two conveyer-belt ovens.
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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.:
22
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Site:
Galley-Pastry
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Violation:
The undercounter dishwash machine did not have a data plate. This was corrected.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
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Site:
Dining Room-Grand Buffet Aft
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Violation:
A passenger table in the starboard aft section of the dining room was filled with stacks of soiled plates, soiled linen napkins, soiled utensils, and soiled bowls and cups. Passengers were eating their breakfast beside the table used for soiled staging. There was a proper waiter station without any soiled items on it within 2.4 meters (8 feet) of this dining room table.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
26
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Site:
Buffet-Grand Buffet Aft
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Violation:
The starboard waiter station near the beverage counter had stacks of previously cleaned plates and bowls for passenger self-service. Some of the bowls were soiled with small food particles along the interior surfaces. Staff immediately removed the soiled bowls for rewashing.
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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.:
27
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Site:
Buffet-Grand Buffet Aft
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Violation:
The starboard waiter station near the beverage counter had stacks of previously cleaned plates and bowls for passenger self-service. Some of the bowls were soiled with small food particles along the exterior surfaces. Staff immediately removed the soiled bowls for rewashing.
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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
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Site:
Galley-Linen Store Room
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Violation:
Outfits worn over the regular clothing of the wait staff during special dinners were hung on two racks next to clean linen. Some of the outfits were in direct contact with clean linen, and another outfit was on the deck. According to staff the outfits were laundered after each use.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
30
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Site:
Galley-Aft Warewash
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Violation:
The handwash station behind the glasswash machine did not have a waste receptacle. Used paper towels were observed in a soiled lexan container next to the handwash station.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Bar-Sunset Bar
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Violation:
The coated metallic deckhead panels over the front bar were becoming damaged, with a bubbling of the surface coating. Some of the bubbled surfaces had split apart, leaving a rough and difficult surface to clean. Staff stated a work order was in place to replace the damaged deckhead.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable.
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Item No.:
33
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Site:
Galley-Steakhouse - Grill Section
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Violation:
Several of the metal deckhead panels were damaged along their edges, creating an uneven surface with gaps between panels, especially where the panels joined the canopy exhaust hood framing.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Bakery
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Violation:
The deck and bulkhead behind the dry store rack was soiled with more than one day's accumulation of sugar, flour, and other debris. This was immediately cleaned.
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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.:
34
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Site:
Galley-Aft Warewash
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Violation:
Water was continuously leaking from the bucket fill tap under the handwash sink at the soiled end of the dishwash machine.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Warewash
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Violation:
Condensation was accumulating on the deckhead above the soiled landing of the in-use dishwash machine inside and outside the canopy. Condensation was also accumulating on the bulkhead adjacent to the soiled landing. No condensation was observed dripping onto equipment.
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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.:
38
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Site:
Provisions-Dry Store Liquor Area
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Violation:
A broom was stored next to a shelf with liquor bottles and the dust pan was stored on the top shelf next to liquor bottles.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
39
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Site:
Galley-Grand Buffet
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Violation:
There were four live fruit flies on the deckhead over both counter-attached bulkheads in this area.
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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-Mooring Lines
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Violation:
Some of the metal rat guards on the mooring lines did not fully protect the lines from pests entering the ship.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
42
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Site:
Children Area-Camp Carnival
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Violation:
In reviewing the children with gastrointestinal (GI) illness symptoms and the medical response, the form included a statement that the child was able to return to the youth program activities without restriction after 24 hours on a given date. In a number of cases this was only 24 hours or less from the initial symptom onset, and it was unclear if the child was symptom free at that time. Some of the medical clearance letters included a statement at the bottom which specified the child was to return to the medical center for follow-up at the same date and time as they were said in the statement above to be allowed to return to the child activity center.
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Recommendation:
The written clearance form should be reviewed and the sections clarified. Ill persons should not be granted clearance unless medically evaluated first, and the statement for clearance should be clear for the date and time of release.
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Item No.:
44
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Site:
Recreational Water Facilities-Serenity
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Violation:
Early in the inspection of the recreational water facilities, the inspector asked the engineers what time the facilities opened. It was stated they would be open around 13:00. At approximately 12:30 the inspector stated she would wait until the facilities were open and water chemistry levels adjusted as appropriate. At approximately 14:00, the engineers met the inspector to go to the facilities that were open. While testing bromine levels of the Serenity whirlpool, the inspector's test kit measured 11.50 ppm, 12.34 ppm, and 12.51 ppm. The crew member's test kit measured greater than 10.0 ppm. It was not until the third bromine measurement that the inspector was informed the Serenity whirlpool was closed. When the inspection team arrived, the net had been removed from the stairs leading to the whirlpool and the net was lying on the deck on the other side of the whirlpool where it could not be seen. At no time did the inspection team of four ship's staff mention this whirlpool was closed prior to testing.
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP-during inspections and on request - knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 of the VSP 2011 Operations Manual or by responding correctly to the inspector's questions as they relate to the specific operation, and properly trains employees to comply with Section 6 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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