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Item No.:
06
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Site:
Potable Water-Distribution - Micro Testing
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Violation:
The staff conducting the microbiological tests for 4 random potable water samples monthly was not checking the actual water temperature or pre-warming the sample per the kit manufacturer's instructions prior to incubation. The test period is 18 hours and it relies upon a sample water temperature range of 33-38 C prior to incubation. It was also unclear if the result at 18 hours per the manufacturer was definitive for negative sample results, as the instructions stated that definitive negative results are after 22 hours of incubation.
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Recommendation:
When water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers? specifications.
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Item No.:
08
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Site:
Potable Water-Air Gap Inspections
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Violation:
The backflow prevention log listed 54 air-gap locations throughout the various decks, but it was unclear if they were not inspected or the inspection was not recorded in the logs; three small air-gaps were inspected and logged. Additionally, the non-testable backflow prevention devices throughout the ship did not have entries for any on the results of the inspection on the log; staff reported these devices were visually inspected to verify their condition. The backflow log indicated notes/remarks, but none was made for any preventer.
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Recommendation:
Ensure a schedule for inspection frequency of backflow prevention devices/methods 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.:
10
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Site:
Housekeeping-Cabin Jetted Tub Disinfection
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Violation:
The cleaning and disinfection of the suite jetted whirlpool tubs exceeded the 7 day requirement based on the review of records. The record reflects the suites tubs were cleaned and disinfected on 17 and 25 February, 2014 and on 18 and 27 January (8 and 9 days between treatments).
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Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent.
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Item No.:
16
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Site:
Buffet-Staff Mess
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Violation:
Two trays of cheese on the staff mess buffet line did not have discard labels. These items were on 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 (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:
Bar-International Cafe
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Violation:
The cooling log listed shredded beef prepared 05 March. The food was adequately cooled from 141F to 70F within two hours. For the cooling from 70F to 41F, the temperature was not recorded on the cooling log when the food was taken out of the blast chiller. It was unclear if the temperature of the shredded beef was below 41F when it was removed from the blast chiller at 3:00 a.m. on 06 March. The food was 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 form the date the food was placed in the cooling process.
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Item No.:
17
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Site:
Galley-Deck 5- Pastry
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Violation:
Cherry cheesecake was discovered in the pastry walk-in freezer with a label dated 02 March 2014 and with discard date of 08 March 2014. This item could not be located on the food cooling logs. The cheesecake was 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 form the date the food was placed in the cooling process.
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Item No.:
26
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Site:
Galley-Horizon Court Prep/Galley- Cold Galley
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Violation:
The food contact surfaces of the meat slicer and buffalo chopper were both soiled with food residue. The area behind the meat slicer was soiled in a crevice where sealant was missing. The slicer of the buffalo chopper was soiled. Both pieces of equipment were previously cleaned and sent to be re-cleaned immediately.
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Recommendation:
Ensure food contact surfaces of equipment are clean to sight and touch. Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
30
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Site:
Galley-Horizon Court Prep/Galley
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Violation:
The handwashing sink at the entrance to the Horizon Court galley was not working. When the inspector placed her hands by the sensor the water did not automatically dispense. The battery for the sensor was replaced and this item was corrected on site.
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Recommendation:
Keep handwashing facilities in good repair.
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Item No.:
30
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Site:
Bar-Mermaid's Bar
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Violation:
No waste receptacle was observed at the port handwash station in the front bar. This was corrected during the inspection.
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Recommendation:
Ensure a handwashing facility includes a waste receptacle.
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Item No.:
33
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Site:
Bar-Tradewinds Bar
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Violation:
The wood bulkhead section over the front bar was heavily soiled with dust. Dust was accumulated on the top surfaces of the 3 ceiling fans in the front bar as well.
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Recommendation:
Ensure bulkheads, deckheads, and attached equipment in food preparationand storage areas are cleaned as often as necessary.
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Item No.:
39
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Site:
Pantry-Mermaid's Bar Pantry
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Violation:
Two live fruit flies were observed on the deckhead at the clean preparation counter and sink in the bar pantry.
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Recommendation:
Effectively control the presence of insect to minimize their presence in the food preparation areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Horizon Court Prep/Galley- Cold Galley
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Violation:
One live fruit fly was observed in the cold galley by the meat slicer. This area was not in operation.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food preparation areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Horizon Court- Gazebo Grill
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Violation:
One live fruit fly was observed by condiment station for gazebo grill. This area was in operation.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food preparation areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Horizon Court- Warewashing
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Violation:
One live fruit fly was observed by the warewashing area. This area was in operation.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the warewashing areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Sabatini's- Cold Galley
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Violation:
One live fruit fly was observed in cold galley. This area was not in operation.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food preparation areas aboard a vessel.
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Item No.:
39
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Site:
Room Service-Single Tray Dishwasher
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Violation:
One live fruit fly was observed near the dishwasher in the room service galley.
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Recommendation:
Effectively control the presence of insects to minimize their presence in thewarewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 5- Fruit Pantry
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Violation:
One live unidentified fly was observed in fruit pantry. This area was not in operation.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage and preparation areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Deck 5- Pastry
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Violation:
One live fruit fly was observed in pastry area. This area was not in operation.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food preparation areas aboard a vessel.
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Item No.:
39
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Site:
Provisions-Fridge #4247
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Violation:
One live fruit fly was observed in front of refrigerator #4247 in provisions area.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food storage areas aboard a vessel.
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Item No.:
40
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Site:
Integrated Pest Management-Incoming Supplies
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Violation:
Staff could not provide a record indicating flower deliveries, which occur on every turnaround day for each voyage, were inspected for pests. Staff stated they inspect the flower deliveries and report the results through the supervisory chain, but no entries for inspection deliveries of flowers were indicated in the IPM logs.
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Recommendation:
Ensure the IPM Plan includes provisions for logs for active monitoring of pest sightings in operational areas of the vessel. Ensure the IPM plan includes provisions for training of crew members in charge of log completion. Record the time of the active monitoring inspections in the log. Ensure the monitoring records and other documentation are available for review during inspections.
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Item No.:
44
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Site:
Medical-Crew Gastrointestinal (GI) Illness Reporting
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Violation:
On 1 February a dancer with GI illness symptom onset at 10 am did not report to the medical center until 5:45 pm and worked with those symptoms from 1:30 to 3:30 pm and again from 4:30-5:30 pm. On 3 February a buffet steward experienced GI illness symptom onset at 3 am, and did not report to the medical center until 12 noon. This crew member worked from 9:30 am to 10:30 am, ate lunch in the crew mess, then worked again from 11-11:30 am. On 1 February a security crew member experienced GI illness symptom onset at 5 am and did not report to the medical center until 10 am and ate at the staff mess 7:45 am. Finally, on 18 February an assistant cabin attendant experienced GI illness symptom onset at 1 pm and did not report to the medical facility until 7:10 pm. This crew member worked from 11:30 am to 3:30 pm. All of the above crew members became GI illnesses cases and all were 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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