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Item No.:
*
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Site:
Medical-AGE (Acute Gastroenteritis) Log
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Violation:
The underlying illness column of the AGE log was not completely filled out. If a patient or crew had an underlying illness it was written in the column and sometimes NIL was written, but this was inconsistent for all logs.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (16) presence of underlying medical conditions that may affect interpretation of AGE.
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Item No.:
06
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Site:
Potable Water-Microbiological Testing
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Violation:
The monthly microbiological sampling locations were not varied. The far point was sampled in October, December, January, and February. The Queen Grill was sampled in January and March. The crew mess was sampled in December and February. The Lido pantry/restaurant was sampled in September and October.
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Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
Potable water tank 2P was opened for maintenance, but no results were recorded for disinfection to include the halogenation concentration and contact time.
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant.
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Item No.:
09
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Site:
Recreational Water Facilities-Starboard Pavilion Whirlpool
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Violation:
The inspector measured the pH of the whirlpool as 6.7 three separate times. The technician measured the pH as 6.7 and 6.73. The whirlpool was immediately netted. Staff stated the analyzer read 7.5.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
10
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Site:
Recreational Water Facilities-Filter Housing Inspections
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Violation:
Written documentation was provided for some (but not all) of the filter inspection results or granular filter sedimentation test results. Staff reported results were only recorded if there was an issue with the results.
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Recommendation:
Examine granular filter media for channels, mounds, or holes. Inspect a core sample of the filter media for excessive organic material accumulation using a recommended sedimentation method. Change granular filter media for whirlpool spas and spa pools based on the inspection and sedimentation test results or every 12 months, whichever is more frequent. For all other RWFs, change granular filter media based on the inspection and sedimentation results or per the manufacturer?s recommendations, whichever is more frequent. Record the results of both the filter inspection and sedimentation test.
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Item No.:
11
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Site:
Medical-Crew Late GI (Gastrointestinal Illness) Reporting
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Violation:
A shop assistant had GI illness onset at 1600 on 17 March, but did not report to medical until the next day at 0850. This crew member worked from 1900 to 2200 on 17 March. A fitness/spa worker had GI illness onset at 1600 on 30 January, but did not report to medical until the next day at 0845. This crew member worked on 30 January from 1600-1900 and 31 January from 0600-0700, and ate dinner and breakfast at the staff mess on 30 and 31 of January. The shop assistant had yet to be disciplined and the fitness/spa worker was overlooked and not disciplined.
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Recommendation:
Ensure food employees who have conditions or symptoms of diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. 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. When nonfood 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 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
13
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Site:
Food Service General-All Food Areas - Deckheads
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Violation:
Several areas throughout the ship where deckhead panels, hatches, supply vent covers, and speaker covers had condensate water, which had formed on top of the deckhead. Staff stated this was due to frozen brine pipes, which were identified the night before and were defrosting today. As this was also a finding in the January 2013 VSP inspection, staff were questioned about the overall system and it appeared the issue of deficient brine piping and water leaks from deckheads throughout the food areas was identified and the problem communicated to the corporate office. It's unclear why a larger effort to correct this ongoing problem has not taken place.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines. Ensure that the areas of knowledge include: (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned;
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Item No.:
16
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Site:
Galley-Deck 2 Main Galley - Hot Galley
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Violation:
At the egg station a mise en place station for small topping pans contained chopped tomato, chopped ham, and shredded cheddar cheese placed in a small well with no power at the counter. This counter was under time control and no discard labels were affixed. In addition, two larger hotel pans in the same well contained pasteurized liquid eggs and pasteurized egg whites. Both had food film covering half of the pan and both had labels attached with production dates of 24 March and discard dates of 26 March. According to staff, these were also under time control.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Galley-Deck 2 Main Galley - Cold Larder
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Violation:
Eleven trays (mostly full) with individual plates of cut watermelon, cantaloupe, and honeydew melon were observed inside the two door reach-in refrigerator #3. The glass door refrigerators were labeled as time control and none of the trays had four hour discard labels attached. Staff showed logs with the start time of 8:05 am, and stated this was the batch preparation for room service orders which are placed 24 hours for fresh fruit/melon. They further advised this is always logged, but the posted time control plan specifies such foods will have discard labels.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours.
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Item No.:
19
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Site:
Buffet-Lido Buffet - Port
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Violation:
The self-service bowl of horse radish sauce was placed outside of the sneeze shield.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Buffet-Crew Mess Buffet
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Violation:
Slot head screws were fastened inside the Hoshizaki ice and water dispenser chutes.
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Recommendation:
Ensure multiuse food-contact surfaces are: (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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:
Pantry-Pantry # 6305
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Violation:
The ice sensor in the upper technical department located on the front exterior of the food splash zone had three slotted fasteners. A similar violation was noted in the last inspection.
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Recommendation:
Ensure multiuse food-contact surfaces are:(5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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:
Buffet-Crew Mess Buffet
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Violation:
The power cable was draped on the counter below the ice and water dispenser.
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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.:
21
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Site:
Galley-Deck 2 Main Galley - Beverage Station
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Violation:
The power cable to the coffee machine was draped on the counter below. The water tube for one juice dispenser draped the counter, making cleaning difficult.
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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:
Galley-Deck 2 and 3 Main Galley
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Violation:
The potwash machine in the deck 2 main galley was out of order, and staff reported it had not been working since16 March 2014. The Britannia Pastry undercounter dishwasher machine had been out of order since 29 May 2013.
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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:
Pantry-Pantry # 6401 & Steward Station 7404
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Violation:
A tray of soiled glasses was stored next to clean glasses and clean linens in steward station 7404. This was reported in the last inspection. A tray of soiled plates and cups was stored in the 'Clean area' of Pantry 6401.
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Recommendation:
Ensure 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.:
23
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Site:
Galley-Crew Galley - Dishwash
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Violation:
During active use, the wash tank temperature of the glasswasher was only 145 F.
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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: (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
26
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Site:
Galley-Deck 3 Main Galley
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Violation:
The previously cleaned slicer in the hot galley counter had food debris wedged in the seam of the backplate, just below the slicing 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.:
27
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Site:
Galley-Deck 3 Main Galley - Beverage Station
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Violation:
The top exterior surfaces for the juice dispenser, milk dispenser, coffee machine and counter model conveyor toaster were all soiled with a layer of dust beyond one day's accumulation.
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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.:
33
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Site:
Other-Lido Grill
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Violation:
Several deck tiles in front of the four deep fryers were loose and water seeped from them when walked on.
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Recommendation:
Ensure decks 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:
Food Service General-All Food Areas - Deckheads
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Violation:
Deckhead water leaks were noted throughout food areas. (1) In the deck 2 main galley, leaks were observed in the deckhead hatch beside walk-in cooler #30, as well as the sprinkler head and speaker cover in same location. (2) In the crew galley, dripping water was observed from deckhead hatches (4 of 5 total) over the three aft cold preparation counters, with water splash on the port preparation counter and the overshelf to it, as well as the deck below the other two leaking hatches. (3) In deck 2 verandah galley, water leaks were observed: from a deckhead speaker cover to a preparation counter, from outside of the raised counter cold basin, from the port air supply vent dripping to the deck beside the full clean utensil trolley, and from the deckhead at the aft/port counter beside the stack oven. (4) In the lido, leaking was observed from a deckhead profile strip to the deck at the aft/port section beside the two conveyor toasters. (5) At the lido buffet, water was observed dripping on the port line, during service, from deckhead panels over the clean plate counter with drops on the top of the glass shield covering the plates and water had accumulated and splashed on the surrounding deck, as well at the entry to the lido pantry from three deckhead panels. (6) At the lido grill pantry, water was observed leaking from deckhead access hatch to the aft/port preparation counter. (7) At the lido bar pantry, water had accumulated inside two deckhead light covers and was observed dripping onto the deck below. A preparation counter was observed with water splash from an above deckhead air supply vent. (8) At the lido front bar, water was observed dripping to the deck in the aft forward/starboard corner from an above light fixture. (8) In the Wintergarden bar, water was observed leaking from the deckhead hatch to deck at the pantry entrance.
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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:
Dining Room-Britannia Dining Room Waiter Station #6
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Violation:
A small wooden side table was placed beside waiter station #6 with a heating element and water bath containing small pitchers of maple service for supply to tables. This table was on a carpeted area and not on a hard deck where spills and cleaning would be easy to address. These tables were set in most areas beside the waiter stations to store clean water pitchers or menus because there was insufficient space within the waiter stations for some of these items.
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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. Do not use carpet in these areas.
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Item No.:
34
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Site:
Food Service General-All Food Areas - Deckheads
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Violation:
Deckhead water leaks were noted throughout food areas. (1) In the deck 2 main galley, leaks were observed in the deckhead hatch beside walk-in cooler #30, as well as the sprinkler head and speaker cover in same location. (2) In the crew galley, dripping water was observed from deckhead hatches (4 of 5 total) over the three aft cold preparation counters, with water splash on the port preparation counter and the overshelf to it, as well as the deck below the other two leaking hatches. (3) In deck 2 verandah galley, water leaks were observed: from a deckhead speaker cover to a preparation counter, from outside of the raised counter cold basin, from the port air supply vent dripping to the deck beside the full clean utensil trolley, and from the deckhead at the aft/port counter beside the stack oven. (4) In the lido, leaking was observed from a deckhead profile strip to the deck at the aft/port section beside the two conveyor toasters. (5) At the lido buffet, water was observed dripping on the port line, during service, from deckhead panels over the clean plate counter with drops on the top of the glass shield covering the plates and water had accumulated and splashed on the surrounding deck, as well at the entry to the lido pantry from three deckhead panels. (6) At the lido grill pantry, water was observed leaking from deckhead access hatch to the aft/port preparation counter. (7) At the lido bar pantry, water had accumulated inside two deckhead light covers and was observed dripping onto the deck below. A preparation counter was observed with water splash from an above deckhead air supply vent. (8) At the lido front bar, water was observed dripping to the deck in the aft forward/starboard corner from an above light fixture. (8) In the Wintergarden bar, water was observed leaking from the deckhead hatch to deck at the pantry entrance.
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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-Lighting
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Violation:
Behind and beside most of the counter-mounted equipment such as coffee, milk, juice, ice/water maker dispensers, and toaster ovens the light intensity was less than 110 lux. Deck mounted equipment such as combination or baking ovens and ice machines also had a light intensity less than the minimum110 lux throughout the food area galleys, pantries, and bars. This was noted on the previous two VSP inspections. Staff advised all lighting issues would be addressed in a 2015 dry dock.
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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-Lido Central Pantry
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Violation:
The light intensity was less than 220 lux at the forward/starboard corner counter.
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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.:
37
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Site:
Galley-Crew Galley - Hot Galley
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Violation:
Condensate was observed leaking from the canopy hood in the center cooking station near the bain marie down to the deck from the aft hood interior panel. Additionally, condensation was noticed leaking from a deckhead seam onto a forward preparation counter at the angled canopy hood panel in the center cook line.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on bulkheads and deckheads. Ensure all food preparation areas have sufficient ventilation to keep them free of excessive heat, steam, and condensation.
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Item No.:
39
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Site:
Buffet-Crew Mess Buffet
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Violation:
One live fruit fly was observed on the deckhead over the buffet line during service.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food service areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Lido Central Pantry
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Violation:
One live fruit fly was observed in the forward/port corner on the bulkhead above the closed garbage bins. Another live fruit fly was observed over the center preparation counter in a seam between deckhead panels.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage, preparation, and service areas aboard a vessel.
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Item No.:
39
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Site:
Bar-Wintergarden Bar
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Violation:
One live fruit fly was observed at the back bar bottle rack during service.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food service areas aboard a vessel.
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Item No.:
40
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Site:
Integrated Pest Management-Rat Guards
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|
Violation:
The rat guards placed on the mooring lines were ineffective and did not protect the outer openings. Openings were observed where the rat guards were placed.
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Recommendation:
Protect entry points where pests may enter the vessel.
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Item No.:
42
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Site:
Children Area-Toilet Room
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Violation:
The toilet was higher than 11 inches and the sink was higher than 22 inches. Only one step stool was provided.
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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 child-size toilets (to include the toilet seat) have a maximum height of 280 millimeters (11 inches) and 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.:
42
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Site:
Children Area-Toys
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Violation:
Many toys were soiled with debris and dust. This included: 2 Legos, 2 trucks, and the kitchen play set especially around the grill area.
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Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
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Item No.:
43
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Site:
Ventilation-Fan Room 4.3
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|
Violation:
The condensate pan of deck 6 AC.04.3.03 unit was soiled with dirt and debris. The condensate pan of the deck 8 unit also was soiled. According to staff, the units were scheduled to be cleaned soon.
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Recommendation:
Keep air handling units clean. Clean evaporative condensers, as necessary, to remove scale and sediment. Clean cooling coils and condensate pans as necessary to remove dirt and organic material.
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Item No.:
44
|
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Site:
Medical-Crew Late GI (Gastrointestinal Ilness) Reporting
|
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Violation:
A shop assistant had GI illness onset at 1600 on 17 March, but did not report to medical until the next day at 0850. This crew member worked from 1900 to 2200 on 17 March. A fitness/spa worker had GI illness onset at 1600 on 30 January, but did not report to medical until the next day at 0845. This crew member worked on 30 January from 1600-1900 and 31 January from 0600-0700, and ate dinner and breakfast at the staff mess on 30 and 31 of January. The shop assistant had yet to be disciplined and the fitness/spa worker was overlooked and not disciplined.
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Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP?during inspections and on request?knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 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 4 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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