|
|
|
Item No.:
01
|
|
Site:
Medical-24-hour and 4-hour reports
|
|
Violation:
The 24-hour AGE report submitted on March 2 indicated there were six passengers and one crew member with reportable AGE, but according to the AGE log there was one crew member and five passengers with AGE. Also, the 4-hour AGE report submitted on March 2 indicated there was one crew member and seven passengers with reportable AGE, but according to the AGE log there was one crew member and six passengers with AGE.
|
|
Recommendation:
Ensure the AGE report contains the following: (1) name of the vessel; (2) port of embarkation; (3) date of embarkation; (4) port of disembarkation; (5) date of disembarkation; (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); and (8) total number of passengers and crew members on the cruise.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
During the cruise from February 26 to March 7, a passenger had six episodes of vomiting and no other symptoms. This person was indicated on the AGE log as a reportable case. The underlying illness for this passenger was indicated as 'none' on the AGE log. According to the medical staff, this person was indicated as a case because they were a close contact of another sick passenger and they had more than three episodes of vomiting.
|
|
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]).
|
|
|
Item No.:
02
|
|
Site:
Medical-Close Contacts
|
|
Violation:
There were no interviews of any close contacts for a nonfood worker with an AGE illness onset on February 28. The documentation indicated this person was the only one living in their cabin, but there was no indication on whether this individual had any other close contacts or not.
|
|
Recommendation:
Document if a crew member with AGE does not have any close contacts.
|
|
|
Item No.:
02
|
|
Site:
Medical-Close Contacts
|
|
Violation:
Documentation indicated a nonfood worker with an AGE illness onset on February 19 at 2300 had two close contacts, but there were no interviews indicated. According to the medical staff, only the ill crew member was living in their cabin because their roommate moved out before they were ill, but this was not documented. Upon further review, the two close contacts for this individual could not be confirmed.
|
|
Recommendation:
Document if a crew member with AGE does not have any close contacts.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Striping
|
|
Violation:
The overboard discharge line from all three evaporators was striped blue for potable water.
|
|
Recommendation:
Remove the potable water striping on the overboard discharge line for all three evaporators.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control List
|
|
Violation:
There were no air gaps listed on the cross-connection control log. During the inspection, an air gap was found on the drain line for the two mineralizers and on the potable water supply line to the compensation tanks of the hydropool, the garden whirlpools, and the male and female tubs in the spa.
|
|
Recommendation:
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Hoses
|
|
Violation:
The labeling of the top two potable water hoses in the potable water hose locker was not readable.
|
|
Recommendation:
Label potable water hoses with the words "POTABLE WATER ONLY" in letters at least 13 millimeters (0.5 inch) high at each connecting end.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Fecal Accident Log
|
|
Violation:
The fecal accident procedures indicated the cartridge filters should be replaced after a formed or loose fecal or vomit accident. After at least three fecal accidents since the last inspection, the logs indicated a written time by staff next to the words 'Back flush filter time'. According to staff, the time written indicated when the cartridge filters were replaced, but this was not clear when reviewing the form. Also, on November 21, after a loose stool accident occurred, there was no record the cartridge filter had been replaced.
|
|
Recommendation:
Clearly document when the cartridge filters are replaced after a fecal or vomit accident.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Male and Female Tubs
|
|
Violation:
There was only one sample line and one data logger to monitor the residual halogen and pH levels for both of the male and both of the female one-person tubs in the spa. Documentation provided to the inspector indicated that additional equipment had been ordered on January 24, including enough data loggers and sample line parts to properly monitor each tub. The documentation indicated the expected delivery date would be April 2014. This was written on the previous inspection.
|
|
Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children's pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Male and Female Tubs
|
|
Violation:
There was only one flow meter installed for both of the male and both of the female one-person tubs. Also, there was only one turnover rate calculated for all four of the one-person tubs.
|
|
Recommendation:
Install a flow meter for each RWF and calculate the turnover rates for each RWF using the flow rates from the flow meters.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Main Pool Pax #1
|
|
Violation:
This swimming pool had a waterfall, indicating it was an interactive water facility, and the turnover rate was 2.24 hours.
|
|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. 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; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Isolation
|
|
Violation:
A nonfood worker had an AGE illness onset of six episodes of diarrhea and two episodes of vomiting on February 19 at 2300, but did not report to medical until February 21 at 0500. According to their work record, this person worked from 0800 to 1200, from 1300 to 1830 and from 1900 to 0200 on February 20. This crew member was disciplined. It was unclear what kind of formal AGE training they had completed.
|
|
Recommendation:
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. Ensure a crew member reports to medical immediately after their first AGE symptom.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Isolation
|
|
Violation:
A nonfood worker had an onset of AGE on February 28 at 1300 of four loose stools, but did not report to medical until just after 1400 on the same day. According to their work record, this person worked from 1300 to 1400 on February 28.
|
|
Recommendation:
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. Ensure a crew member reports to medical immediately after their first AGE symptom.
|
|
|
Item No.:
16
|
|
Site:
Galley-Garden Cafe - Cold Galley
|
|
Violation:
One pan of diced ham and one pan of cut tomatoes were on time control and had 4-hour discard times stating 10:30 a.m. At 10:35 a.m. these items were still in the counter cold well.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Medical-Pantry
|
|
Violation:
A tray of danishes, ultra pasteurized creamers and two carafes of coffee were stored on the counter below an x-ray developer and next to a blood sample spinner. Also, a soiled bowl with food residue was stored on top of these food items.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Garden Cafe - Beverage Stations
|
|
Violation:
Three slotted fasteners were inside the water dispensing chutes at both ice/water machines.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Food Service General-Warewash Machines
|
|
Violation:
The ship had two models of conveyor and flight-type dishwash and glasswash machines. For model number FTN8/52SADS4_US, the electronic control panels only indicated the wash and final rinse temperatures, but it was confirmed these warewash machines did have rinse tanks. Staff explained to the inspector and showed manufacturer specifications to indicate this model was only equipped with temperature sensors in the wash and final rinse tanks, and not in the rinse tank. The manufacturer's data plate was posted at each machine, which indicated a rinse temperature of 160F minimum should be reached. This model was observed at the Garden Cafe conveyor dishwash machine and the Crew Galley flight-type glasswash and dishwash machines. This was written on the last inspection. No documentation of any follow-up action was shown to the inspector.
|
|
Recommendation:
Ensure a warewashing machine is equipped with a temperature-measuring device that indicates the temperature of the water in each wash tank, and rinse tank(s) if present, and the final sanitizing rinse manifold.
|
|
|
Item No.:
22
|
|
Site:
Galley-Garden Cafe - Potwash Area
|
|
Violation:
The manufacturer's data plate was not posted at the hood-type potwash machine. This was immediately corrected.
|
|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
|
|
|
Item No.:
22
|
|
Site:
Galley-Garden Cafe - Warewash Area
|
|
Violation:
Below the flight-type glasswash machine, water constantly dripped from below the final rinse compartment of the machine, resulting in water pooling on the deck. Staff stated this was a leaking steam pipe.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Medical-Pantry
|
|
Violation:
A soiled bowl with food residue was stored on top of a tray with danishes, ultra pasteurized creamers and two carafes of coffee on the counter.
|
|
Recommendation:
Store soiled equipment in a proper storage area to prevent contamination.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewash Machines
|
|
Violation:
The left and second to right upper final rinse spray nozzles of the glasswash machine and the right upper final rinse spray nozzle of the dishwash machine were blocked, creating ineffective spray patterns. A repairman was called to the area to repair all of the spray nozzles.
|
|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions. Ensure a warewashing machine's conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer's specifications.
|
|
|
Item No.:
22
|
|
Site:
Other-Deck 3 - Potwash Area
|
|
Violation:
The hot water sanitizing compartment of the three-compartment sink had a white substance on the top of the hot water surface. It could not be determined what this substance was. The water was drained from the sanitizing compartment and the compartment was cleaned and sanitized.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
25
|
|
Site:
Galley-Entrance from Garden Cafe Beverage Stations
|
|
Violation:
A wiping cloth was draped over the side of a bucket of sanitizing solution.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
26
|
|
Site:
Galley-Grand Pacific - Beverage Station
|
|
Violation:
Inside of the ice machine, there was a small amount of debris on the outside of the cuber panel hinges.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Moderno / Blue Lagoon
|
|
Violation:
Inside of the ice machine, there was a small amount of debris on the outside of the cuber panel hinges.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Garden Cafe Dessert Line
|
|
Violation:
The outside of the decorative glass jars were soiled with dust and debris of more than one day's accumulation.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Grand Pacific - Beverage Station
|
|
Violation:
When the inspector arrived to inspect the ice machine, the front panel of the machine had been placed on the deck. This panel was immediately taken to be cleaned and sanitized.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
|
|
|
Item No.:
28
|
|
Site:
Galley-Orchid Galley
|
|
Violation:
Five of the ten previously cleaned wine buckets were stored inverted and wet nested on the counter next to the espresso machine. Staff stated the buckets were used the previous night and were cleaned at the end of the service period. The wet buckets were placed in the clean storage area for proper air drying.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
31
|
|
Site:
Bar-Sushi Bar
|
|
Violation:
A spray bottle of Rely-On was hanging on the handwash station waste receptacle. Staff stated this solution was to be used for guest's tables and soft surfaces in the Orchid Garden area.
|
|
Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
|
|
|
Item No.:
33
|
|
Site:
Galley-Garden Cafe - Potwash Area
|
|
Violation:
Deck tile grout was missing and recessed around the hood-type potwash machine.
|
|
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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Garden Cafe - Ice Cream Machine
|
|
Violation:
The light intensity was less than 110 lux between the ice cream machine and the bulkhead. This was not identified on the light intensity report.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Grand Pacific
|
|
Violation:
The light intensity could not be raised to at least 220 lux for cleaning operations at all of the waiter stations, including the small rectangular waiter stations. This was not identified on the light intensity report.
|
|
Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
36
|
|
Site:
Galley-Cagney's Steakhouse
|
|
Violation:
The light intensity was less than 220 lux at the preparation counter to the right of the microwave. This was not identified on the light intensity report. A cutting board was in use at this location.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Magenta - Hot Galley
|
|
Violation:
The light intensity was less than 110 lux behind the center area of both combination ovens. This was not identified on the light intensity report.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Grand Pacific
|
|
Violation:
The light intensity was less than 110 lux behind the combination ovens and less than 220 lux at the handwash station. This was not identified on the light intensity report.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Cold Pantry
|
|
Violation:
The light intensity was less than 110 lux to the right of the pizza oven. This was not identified on the light intensity report.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
38
|
|
Site:
Pantry-FDS-08-3-044
|
|
Violation:
The cleaning locker was not labeled 'Cleaning Materials Only' or identified as a cleaning locker.
|
|
Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
|
|
|
Item No.:
38
|
|
Site:
Galley-Moderno / Blue Lagoon
|
|
Violation:
A mop bucket and mop handle were stored near the garbage chute. There was no mop head attached to the handle.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Active Surveillance Log
|
|
Violation:
When pests were found in an area and indicated on the active surveillance log, it was not clear what the follow-up inspection results were. For example, under the follow-up column of the log, staff selected the 'repeat' option from the drop down menu when the treatment of the pests was completed and no more follow-up of the area was needed. According to staff, the only options to document the follow-up inspection results were 'first', 'follow-up', and 'repeat'. Documentation was provided to the inspector indicating the corporate office is already working on solving this issue.
|
|
Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
|
|
|
Item No.:
44
|
|
Site:
Medical-AGE Definition
|
|
Violation:
The medical staff did not understand the definition of an AGE case in the 2011 VSP Operations Manual. For example, during the cruise from February 26 to March 7, medical staff indicated a passenger as a reportable AGE case on the AGE log because they had six episodes of vomiting and they were a close contact of another passenger with AGE.
|
|
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.
|
|