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Item No.:
01
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Site:
Medical-Acute Gastroenteritis (AGE) Reporting
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Violation:
A crew member reported to the medical center with AGE symptoms on 23 April and was not included on the 24-hour report sent on 25 April. No other report was sent prior to the arrival to the U.S. port.
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Recommendation:
Ensure the AGE report contains the following: (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) total numbers of reportable cases of AGE among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting).
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Reportable Case
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Violation:
A passenger with no underlying illness reported to the medical center on 13 April with one above normal loose stool and was deemed a nonreportable AGE case by the medical staff.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates
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Violation:
The main pool with capability for spray features and the aft pool with capability for spray features and a fountain were halogenated 2-5 ppm as required, but the turnover rates were not sufficient. The turnover rates were the following: main pool (3 hours, 45 minutes) and aft pool (2 hours, 30 minutes). The spray and fountain features were switched off but not disabled.
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Recommendation:
If no longer desired to operate, disconnect the valves and piping for the spray features and fountain. 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; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal Accidents
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Violation:
A formed stool accident was documented on 11 April for the slide pool. The record documented that recirculation disinfection procedures were followed, but the pH level stated 'n/a' during recirculation. The ship's fecal and vomit accident plan required pH levels of 7.2-7.5.
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Recommendation:
When in recirculation mode, maintain the pH 7.2-7.5 during a fecal accident disinfection process. Record the pH in a log.
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Item No.:
19
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Site:
Buffet-Staff Mess Hot Line
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Violation:
The sneeze guards did not fully protect the food items out for crew self service. Unprotected food items were less than one meter from where crew members could stand. The two plexi-glass panels installed for the area recently broke the day before the inspection.
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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.:
19
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Site:
Provisions-Vegetable Storage
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Violation:
A box of squash was stored on the deck as the workers were moving food items from pallets onto the shelves.
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Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Provisions-Transportation Corridor
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Violation:
Food items, such as crackers, jelly, and chips were stored below the electrical insect light trap.
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Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
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Item No.:
19
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Site:
Buffet-Crew Mess, Staff Mess, and Officer Mess
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Violation:
The upper shelf sneeze guards did not fully protect the food items out for crew self service. Unprotected food items were less than one meter from where crew members could stand.
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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.:
20
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Site:
Buffet-Crew Mess Beverage Counter
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Violation:
The tube of the bulk half-and-half dispenser was greater than 25 mm (1 inch).
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
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Site:
Preparation Room-Potato (Deck 0, Room #13)
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Violation:
Inside the left potato peeler one slotted fastener was on the grinding plate. Staff stated this plate was recently installed.
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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.:
20
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Site:
Galley-Entrance Near Deli
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Violation:
The tubes of the bulk milk and cream dispensers were greater than 25 mm (1 inch).
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
20
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Site:
Pantry-6 - Forward/Port Pantry Ice Machine
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Violation:
The upper right corner of the front ice cuber deflector panel was cracked.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices.
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Item No.:
20
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Site:
Pantry-2 - Forward/Starboard Pantry Ice Machine
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Violation:
The upper right corner of the front ice cuber deflector panel was cracked.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices.
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Item No.:
22
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Site:
Galley-Forward Dishwash Area
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Violation:
Inside the sanitizing compartment of the dishwash machine, the final rinse fan coils were soiled with dust.
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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.:
22
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Site:
Pantry-Fans Caf
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Violation:
The wash and final rinse temperature gauges of the in-use undercounter warewasher appeared to be malfunctioning. The wash temperature gauge measured 132F when the temperature at the utensil surface was 141F. The final rinse temperature gauge measured 148F when the temperature at the utensil surface was 142F. The water inside the machine was colored red.
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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; (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:
Room Service-
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Violation:
The dishwash machine was out of service beginning the morning of the inspection. The work order stated the wash tank was leaking. During the inspection, room service was not in operation.
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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.:
23
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Site:
Pantry-Fans Caf
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Violation:
The wash temperature of the in-use undercounter warewasher was 141F at the utensil surface. The data plate required a minimum wash temperature of 150F.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66C (150F) for a stationary-rack, dual-temperature machine.
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Item No.:
24
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Site:
Pantry-Fans Caf
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Violation:
The final rinse temperature of the in-use undercounter warewasher was 142F at the utensil surface. The final rinse temperature gauge measured 148F and the data plate required 180F at the manifold.
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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 more than 90C (194F) or less than: (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Bar-Blue Iguana
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Violation:
The chlorine concentration was less than 50 ppm in the small sanitization bucket.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
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Site:
Bar-Blue Iguana
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Violation:
A wiping cloth was immersed in a sanitizing solution with a chlorine concentration less than 50 ppm.
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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:
Pantry-2 - Forward/Starboard Pantry Ice Machine
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Violation:
The water bath under the left ice cuber panel had accumulated sedimentation.
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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:
Pantry-6 - Forward/Port Pantry Ice Machine
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Violation:
The water baths under the ice cuber panels had accumulated sedimentation.
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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:
Galley-Blue Iguana Cantina
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Violation:
Inside the ice machine, a significant amount of mold was seen along the top of both ice cubers and along the back edge of the cubers. Staff stated all ice machines were cleaned monthly.
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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:
Galley-Center Galley
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Violation:
In the clean storage area near the oven, one clean hotel pan had some food soil on the inside.
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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:
Galley-Ice Machines
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Violation:
For both ice machines in the main galley, heavy black soil appeared on the inside of the left ice cuber deflector panels. This black soil was present along the edge approximately 5 cm from the top of the deflector panel. The ice machine near the dishwash area also had some black soil behind the water inlet pipe. Staff stated all ice machines were cleaned monthly and these machines were cleaned at the beginning of the month.
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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:
Buffet-Beverage Station
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Violation:
Many clean plastic cups were stored stacked and wet at the portside beverage station. The trays which the cups were stored on were also wet. All cups and trays were removed to the dishwash area.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Galley-Center Galley
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Violation:
Two stacks of about three clean hotel pans each were stored upright in the clean storage area near the oven. The pans were not covered or protected from contamination. One pan had some food soil on the inside.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Provisions-Supply Room
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Violation:
Boxes of plate covers and basket stands were stored on the deck.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Buffet-Staff Mess
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Violation:
Clean plates stored on the waiter station were upright and not covered. No crew member was actively working at the station.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
29
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Site:
Buffet-Guy's Burger
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Violation:
At the far left end of the worker side of the buffet, the handwash station was blocked with a food waste receptacle.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Bar-Blue Iguana & Red Frog Outside Cabinets
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Violation:
Some open liquor bottles were stored in the cabinets. The deck under and in front of the cabinets were made of wood.
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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:
Galley-Warewash Area
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Violation:
The insulation was exposed in the deckhead exhaust vents. At the glasswash machine above the soiled and clean areas the entire insulation was exposed. At the dishwash machine above the soiled area a portion of the insulation was exposed where the stainless steel cover had moved.
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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.:
36
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Site:
Dining Room-Monet Dining Room
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Violation:
The light intensity was less than the required intensity in some areas. The intensity was less than 220 lux on the waiter station counters below the overshelf and less than 220 lux in front of the coffee stations.
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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. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Buffet-Lido - Comfort Kitchen
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Violation:
The light intensity was less than 110 lux at the far right and left ends of the beverage station.
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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:
Galley-Bakery
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Violation:
The light intensity was less than 110 lux to the left of the oven.
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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-Wine Cellar
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Violation:
Liquid dripped from the deckhead hatch onto the deck near the ice machine. No food or clean equipment were impacted.
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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.:
37
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Site:
Galley-Forward Dishwash Area
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Violation:
Excess steam was coming from the prewash compartment of the in-use dishwash machine. Condensation collected on the deckhead and bulkhead above the machine, and some condensation was dripping back onto the machine. The electrical panel stated the prewash temperature was 191F.
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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. 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.:
40
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Site:
Integrated Pest Management-Garbage Handling Areas
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Violation:
Only the garbage room was being inspected weekly. The incinerator room and silo areas were not inspected at least weekly.
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Recommendation:
Inspect the garbage handling areas of the vessel at least weekly for the presence of insects, rodents, and other pests. Maintain the results of these inspections in a log.
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Item No.:
44
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Site:
Buffet-Blue Iguana Cantina / Guy's Burger
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Violation:
Blue Iguana Cantina and Guy's Burger Joint were added during the November 2012 dry dock. Both of these outlets have passenger self-service areas and no passenger handwashing stations were installed. These areas were not presented for VSP review prior to the installation. This was written on the previous three inspections. On 9 January 2015, the cruise line submitted the Refurbishment Project Timeline to VSP indicating these handwashing station will be installed on all applicable ships by 1 October 2015.
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Recommendation:
Per section 12.13.3.3 of the VSP Operations Manual, procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
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