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Item No.:
02
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Site:
Medical-Acute Gastronenteritis (AGE) Surveillance Log
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Violation:
On 15 April, a passenger had an illness onset of six episodes of vomiting and no other symptoms. The underlying illness column stated 'none'. This individual was indicated as reportable on the AGE log. According to staff this individual was documented as reportable because their brother had AGE symptoms recently.
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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:
Galley-Beverage Storage Locker
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Violation:
The backflow prevention device for the middle carbonator for the soda dispensing system was continuously leaking through the relief vent indicating a possible failure. A plastic tube was connected to the relief vent to direct the leaking water to a floor drain but the tube was placed directly into the floor drain creating a cross connection
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Recommendation:
Maintain backflow prevention devices in good repair. Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Potable Water-Engine Room Compartment 14
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Violation:
No air gap was present between the pressure relief value of the reduced pressure assembly and the drain line on the potable water loop to the technical water line in compartment 14.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
10
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Site:
Recreational Water Facilities-Shock Chlorination
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Violation:
Between 26-29 May, whirlpool spas #2,3,4,5,6, and 9 were treated for biofilm, but were not shock halogenated. The time the biofilm treatment was applied was documented along with the concentration used, which was 200 PPM, but no other information was recorded. According to the staff, a biofilm treatment was applied to all the whirlpool spas every six months and shock halogenation was not done the same day as the biofilm treatment. According to the ship's procedures, the biofilm residual remained on the spa surfaces for 7 hours, but there was no water in the RWFs to measure the actual chlorine concentration at the end of the treatment.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing. Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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Item No.:
11
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Site:
Medical-Crew Isolation
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Violation:
On 23 April, a food worker had an onset of two episodes of diarrhea and abdominal cramps. This person was working when the onset of AGE symptoms occurred at 0740, but did not report to medical until 1020. According to the documentation, this person was disciplined. According to staff this person received formal training on acute gastroenteritis (AGE) symptoms and reporting procedures.
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Recommendation:
Ensure employees report to the medical center immediately after experiencing any AGE symptom.
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Item No.:
11
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Site:
Medical-Crew Reporting
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Violation:
On 3 May, a nonfood worker had an onset of two episodes of diarrhea and abdominal cramps at 1000, but did not report to medical until 1700. According to their time card, this person did not work while sick, but because they were not isolated it was unknown if they moved around the ship or went ashore that day. According to the documentation, this person was disciplined. According to staff this person received formal training on acute gastroenteritis (AGE) symptoms and reporting procedures.
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Recommendation:
Ensure employees report to medical immediately after experiencing AGE symptoms.
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Item No.:
13
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Site:
Galley-Pot Wash
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Violation:
When the inspector arrived in the area the water in the sanitizing compartment of the three compartment sink had just been replaced and was heating up to 171F. The water temperature was at 168F when measured by the inspector and the crew was reminded not to sanitize any pots or pans until the water temperature reached the required minimum of 171F. A few minutes later when the inspector was still in the area an employee was seen placing a metal pan into the sanitizing compartment. The inspector measured the water temperature again and found it still at 168F.
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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 foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, 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; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
16
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Site:
Galley-Italian Pantry
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Violation:
The milk compartment for the espresso machine was labeled for time control but no time control plan was found. Staff stated the machine has not been in use for several weeks.
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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.:
16
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Site:
Buffet-Moderno's Buffet Menu
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Violation:
The consumer advisory was printed at the bottom of the menu but each item that could be served raw or undercook did not have an asterisk.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
16
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Site:
Galley-Sushi Bar Time Control Plan
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Violation:
The plan stated undercounter refrigerator #1 was on time control but the only undercounter refrigerator labeled for time control was #2.
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Recommendation:
Ensure the correct undercounter refrigerator is listed on the time control plan and labeled.
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Item No.:
22
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Site:
Galley-O'Sheehan's Bar and Grill
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Violation:
The single tank dish machine did not have a data plate listing the minimum wash temperature, minimum final rinse temperature, and the time of each cycle.
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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.
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Item No.:
22
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Site:
Galley-Cagney's
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Violation:
When plates were sent through the rack-type dish machine with the plate contact surface facing forward the plates would be knocked over onto one another by the curtains. This would prevent the food contact-surfaces from being properly washed and sanitized.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
27
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Site:
Galley-O'Sheehan's Bar and Grill
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Violation:
The light fixture behind the combination oven was heavily soiled with grease.
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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.:
27
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Site:
Bar-O'Sheehan's Bar and Grill
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Violation:
The previously cleaned drip collection pan and housing for the grooved grill was soiled with food residue.
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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.:
29
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Site:
Galley-Warewashing
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Violation:
The water temperature of the handwash sink at the soiled loading area of the flight-type dishwasher was 81F when measured.
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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.:
31
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Site:
Bar-O'Sheehan's Bar and Grill
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Violation:
A bottle of RelyOn was stored in a technical compartment cabinet in the bar area.
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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.
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Item No.:
33
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Site:
Bar-Mama's Italian Restaurant
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Violation:
The bricks installed as decorative bulkhead trim along the two side entries to the bar and installed along the deckhead and the bulkhead of the back bar were not proper for either bulkhead or deckhead construction due to their difficult to clean features. This was noted in the previous VSP inspection. Since the last inspection a layer of epoxy was applied to the bricks and seal most cracks and crevices, but the deeper cracks and crevices were still rough to the touch.
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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. Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable.
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Item No.:
33
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Site:
Buffet-Garden Cafe Buffet Island #2
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Violation:
The two ventilation covers above the buffet island had a heavy accumulation of dust.
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Recommendation:
Ensure dust does not accumulate on the ventilation covers.
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Item No.:
36
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Site:
Galley-O'Sheehan's Bar and Grill
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Violation:
The light behind the combination over was burnt out resulting in a light intensity less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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-Upright Ovens
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Violation:
The light on the bulkhead between the two upright ovens was burnt out resulting in a light intensity less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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:
Buffet-Starboard Hot Line
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Violation:
The light intensity above the employee handwash station was less than 220 lux.
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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.:
38
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Site:
Galley-Italian Pantry
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Violation:
The milk compartment for the espresso machine was labeled for time control but no time control plan was found. Staff stated the machine has not been in use for several weeks.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
42
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Site:
Children Area-Girl's Toilet Room
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Violation:
Both of the toilets in the girl's toilet room used by kids less than six years old was more than 11 inches above the deck. There were no step stools in this room or anywhere in the kid's center.
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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 a toilet seat opening no greater than 203 millimeters (8 inches). 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.:
44
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Site:
Medical-Acute Gastronenteritis (AGE) Surveillance Log
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Violation:
The medical staff documented a passenger with six episodes of vomiting and no other symptoms as reportable on the AGE log even though these symptoms do not meet the reportable AGE case definition in the 2011 VSP Operations Manual.
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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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