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Item No.:
02
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Site:
Medical-Reportable Case Definition
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Violation:
During voyage 25 April to10 May, a bar waiter presented to medical with 1 episode of vomiting and no other symptoms. Later, and within 24 hours of the vomiting episode, the individual developed abdominal cramps, but the case was never changed to reportable. Also, during the same voyage, a deck officer presented to medical with 1 episode of vomiting and 1 diarrhea episode within 24 hours, but was not listed as reportable. Both of these crew members were still isolated for 24 and 48 hours required for their respective positions.
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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.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
This log did not include the RPZ newly installed in the medical center for the dialysis hook-up nor were the air gaps for the mineralizers included in the log. Also, there was no record of testing the dialysis RPZ after installation.
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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. 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. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Distillate Water Lines
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Violation:
The distillate water lines from the evaporators were not marked in accordance with ISO 14726 ( blue/grey/blue) every 5 meters up to the chlorine injection point.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Antientrapment Protection
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Violation:
The multiple suction fittings for the message therapy jets in each of the 6 whirlpools were less than 1 meter apart and had certified covers, but there were no safety vacuum release systems or automatic pump shut-off systems installed. Staff stated that they are waiting for these anitentrapment features and as a precautionary measure, have disconnected the piping to the therapy jets until they can be 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.:
11
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Site:
Medical-48hr Isolation
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Violation:
A youth worker who met the case definition for a reportable AGE case and is involved in food service was only isolated for 24 hours during the voyage from 31 May to 7 June. When asked, medical staff were unaware if the individual did any food service at the youth center. During the inspection of the kids center, the youth director said that the staff are involved with serving kids food at the passenger buffet.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work.
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Item No.:
11
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Site:
Medical-Reporting
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Violation:
An assistant waiter had 4 episodes of diarrhea beginning at 0700 on 27 April and did not report until 1310 on 28 April. It was determined that this individual worked throughout this time while symptomatic.
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Recommendation:
Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food related areas or operations, including working with exposed food, warewashing, equipment, utensils, table linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours.
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Item No.:
16
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Site:
Buffet-Ocean View Buffet - Beverage Counter
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Violation:
A colored dot system was in use for containers of milk (pitchers) and bowls of individual creamers which require refrigeration in the time only as a public health control plan employed in this area. The labels were not placed on the food, but on small metal stands on the counter. The stand was placed beside two pitchers of milk and there was nothing on or near to the creamers. Per the Clarifications to the 2011 VSP Operations Manual these products on counters should have the color dots affixed to the containers to avoid mistakes in this system.
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Recommendation:
Containers of POTENTIALLY HAZARDOUS FOOD under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours.
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Item No.:
16
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Site:
Other-Bistro Front Counter
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Violation:
The written time control plan did not identify the cold basins as being on time control. Both the front bar basins and the single one on the back bar were labeled as time control units.
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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.:
22
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Site:
Galley-Ocean View Galley - Dishwash
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Violation:
The in-use, flight-type conveyor dishwash machine, was producing a weak, single stream water spray pattern from all of the upper spray arm auxiliary rinse nozzles. Only dishware passing directly under the nozzles received any spray from this upper rinse spray arm.
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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:
Food Service General-Main Galley, Crew Galley, and D8 Bell Box Pantry
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Violation:
The mounted water temperature gauge for the hot water sanitizing sinks was not accurate as compared to the measure of the water temperature taken manually with both the inspector's thermometer and one from the ship. The main galley pot wash sink had a gauge temperature of 100 C, but the water temperature was 80 C. In the crew galley the final rinse sink water temperature measured 79 C, but the gauge registered 100 C. In the bell box dishwash the in-use stationary rack dishwash machine wash gauge registered 174 F, but a manual water temperature measured 165 F. In the same machine the final, hot water-sanitizing rinse temperature on the gauge never moved and registered 168 F, while the plate level temperature measured 177 F. Staff repaired all the sinks and the warewash machine during the inspection.
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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-Main Galley - Pot Wash
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Violation:
The in-use port trolley and pot wash machine was not dispensing soap during the wash cycle of the machine. Staff repaired the machine during the inspection and re-washed items which were being washed there in the starboard machine.
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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.:
25
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Site:
Other-Bistro - Front Service Counter
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Violation:
A wet wiping cloth was folded and hanging on the edge of the handwash sink basin in the front service area.
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Recommendation:
Restrict wiping cloths to the following: Wet cloths used with raw animal foods must be kept in a separate sanitizing solution.
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Item No.:
26
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Site:
Galley-Main Galley - Cold Pantry
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Violation:
There was some small food debris present on the back of the blade guard and on the food support to the slide of the previously cleaned counter model slicer. Staff immediately cleaned and sanitized the slicer.
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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-Main Galley - Pastry
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Violation:
The soap dispenser at the handwash sink was mounted over the adjacent food preparation counter and when washing hands water dripped onto the preparation counter as well as soap from the dispenser.
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Recommendation:
Reposition the soap dispenser so conatmination of the preparation counter can not occur.
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Item No.:
29
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Site:
Food Service General-Main Galley and Crew Galley
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Violation:
There was no user adjustment to the handwash station temperatures and several were either at temperatures above the maximum allowed120 F, or below the minimum allowed of100 F. The sink water temperature and locations are as follows: Main Galley - port dishwash two taps per basin and both basins - 128-131 F; hot galley roast station at two individual handwash sinks - 78 and 81 F; pot wash - 81 F, and Crew Galley pot wash - 129 F. Many were corrected during the inspection, but the main galley port dishwash area was later measured again at 127 F.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Food Service General-Olympic Galley, Bistro, Pool Bar, and Sunset Bar
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Violation:
The height of the handwash station at the following locations was below the minimum 30 inches: Olympic Galley - 24, Bistro front counter - 28.5, Pool Bar 28.3, and Sunset Bar 29 inches.
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Recommendation:
Ensure handwash sinks are at least 750 millimeters (30 inches) above the deck so that employees do not have to reach excessively to wash their hands.
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Item No.:
33
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Site:
Buffet-Ocean View Buffet - Back Grill
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Violation:
The deckhead panels above this section were discolored from the heat and there was significant oil residue present between the panels, particularly in the center where panini grill operations occur.
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Recommendation:
Ensure deckheads in food preparation areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Bar-Pool Bar
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Violation:
The deckhead over this outdoor bar was pitted heavily throughout and was no longer smooth for cleaning. It should be replaced whenever possible.
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Recommendation:
Ensure deckheads in food preparation areas are maintained in good repair.
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Item No.:
36
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Site:
Food Service General-Main Galley, Crew, Staff, Officers Messes
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Violation:
The artificial light level behind the main galley pastry stack ovens was below the minimum 110 lux. Additionally, areas along the beverage stations and buffet lines of the crew mess, officers mess, and staff mess were below the minimum 220 lux. The electrician presented the plan for light replacement showing progress to date and these remaining areas to be completed.
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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. 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:
Other-Bistro - Front Service Counter
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Violation:
The artificial light level at the cold basins on the front counter and the port forward counter section were below the minimum 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces and consumer self-service areas.
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Item No.:
40
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Site:
Integrated Pest Management-Garbage Room
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Violation:
The IPM inspection records for the garbage handling room could not show that the room was consistently inspected weekly over the course of the last several months.
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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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