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Item No.:
02
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Site:
Medical-Acute Gastronenteritis (AGE) Log
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Violation:
A total of 4 crew members in the previous five voyages did not have a gender listed on the respective AGE 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: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person's name; (5) person's age; (6) person's sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
02
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Site:
Medical-24-Hour Report- VSP Confirmation
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Violation:
The ship had documentation from the electronic medical record database showing that the 24-hour (and when necessary the 4-hour report) was successfully sent to VSP but there was no documentation verifying the reports were successfully received by VSP.
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Recommendation:
Submit routine 24-hour and 4-hour update reports electronically and ensure that the vessel maintains proof onboard that the report was successfully received by VSP.
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Item No.:
10
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Site:
Recreational Water Facilities-Shock Halogenation
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Violation:
The shock halogenation records for all three whirlpools listed the starting time but did not list the ending time for the procedure. The ship did have records of the dechlorination process for all three whirlpools that began more than one hour from the start of the shock halogenation.
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Recommendation:
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.:
10
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Site:
Recreational Water Facilities-Shock Halogenation
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Violation:
No final chlorine concentration was recorded for the shock halogenation for whirlpool #2 on 27 June, 31 May, and 12 March. No shock halogenation records were found for whirlpool #2 on 20 February and for whirlpool # 1 on 27 May.
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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.:
10
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Site:
Recreational Water Facilities-Electronic Data Logger Security Features
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Violation:
No documentation was available to verify that the information collected from the electronic data logger could not be manipulated.
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Recommendation:
If an electronic data logger is used in lieu of a chart recorder, ensure it has certified data security features. Conduct manual comparison tests for free halogen residual and pH before opening the RWF to verify calibration. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
20
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Site:
Galley-Seaview Cafe Soda Dispenser
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Violation:
The underside of the soda machine nozzles had small crevices around the screws, creating difficult to clean areas.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (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:
Buffet-Conceirge Lounge
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Violation:
Six slotted fasteners were noted in the food splash zone of the coffee machine.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (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:
Room Service-Coffee Machines
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Violation:
Slotted fasteners were noted on the underside above the nozzles of the four coffee machines. Coffee residue had accumulated in some of these slotted fasteners.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (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.:
22
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Site:
Galley-Deck 5- Glass Wash
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Violation:
Moisture had accumulated inside the wash and sanitizing rinse temperature gauges on the rack-type glass wash machine which made it difficult to read.
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Recommendation:
Ensure water temperature-measuring devices are designed to be easily readable.
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Item No.:
22
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Site:
Galley-Windjammer Dishwasher
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Violation:
The far left nozzle on the upper final rinse manifold was partially clogged resulting in an ineffective spray pattern.
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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.
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Item No.:
26
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Site:
Room Service-Coffee Machines
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Violation:
Slotted fasteners were noted on the underside above the nozzles of the four coffee machines. Coffee residue had accumulated in some of these slotted fasteners.
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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.:
33
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Site:
Galley-Windjammer Forward Buffet Line
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Violation:
A gap was observed on the deckhead above the bread preparation station between the port and starboard forward buffet lines. The gap was along the edge of the technical hatch.
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Recommendation:
Seal the gap around the deckhead technical hatch.
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Item No.:
33
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Site:
Buffet-Conceirge Lounge
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Violation:
The bulkhead/counter juncture to the left of coffee machine was in disrepair. The coving and backsplash were absent resulting in raw wood being exposed, which was rotting and deteriorating. Seams were present along the juncture, and an ant was observed crawling out one of the seams.
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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 decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
34
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Site:
Galley-Portofino Pulper
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Violation:
The pulper drain was clogged and standing water was observed in the pulper. Staff addressed the issue immediately and it was corrected during the inspection.
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Recommendation:
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Item No.:
36
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Site:
Buffet-Self-service Beverage Station
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Violation:
The light intensity in front of the crew beverage station was less than 200 lux. This was corrected during the inspection.
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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.:
36
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Site:
Dining Room-Portofino Waiter Station
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Violation:
The light intensity was less than 220 lux around where the area clean dishware was stored. This was corrected during the inspection.
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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.:
36
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Site:
Buffet-Concierge Lounge
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Violation:
The light intensity at the self-service passenger buffet 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.:
39
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Site:
Buffet-Conceirge Lounge
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Violation:
The bulkhead/counter juncture to the left of the coffee machine was in disrepair. The coving and backsplash were absent resulting in raw wood being exposed, which was rotting and deteriorating. Seams were present along the juncture, and an ant was observed crawling out one of the seams.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Bar-Pool Bar
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Violation:
Two live fruit flies were observed on the starboard side of the bar around the deck drain. The pest manager addressed this issue immediately.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Bar-Skyview Bar
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Violation:
One live fruit fly was observed on the starboard side of the bar around the deck drain. The pest manager addressed this issue immediately.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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