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Item No.:
01
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Site:
Medical-4-hour Update Report
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Violation:
During the voyage dated 22 June to 1 July, an additional reportable case occurred after the 24-hour report was submitted but still with more than 4 hours prior to arrival to a U.S. port and no 4-hour update report was submitted.
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Recommendation:
If the number of cases changes after submission of the initial report, submit an updated report no less than 4 hours before the vessel's arrival at the U.S. port. Ensure that the 4-hour update report contains a cumulative total count of the reported crew and passengers during the entire cruise, including the additional cases.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The review of the AGE logs for the last 4 cruises revealed that: (1) on 4 June a chef presented to medical with 2 diarrhea episodes, fever, and myalgia, received antidiarrheal medication, had no underlying illness, and was deemed nonreportable; the employee was isolated for 48 hours; (2) on 7 June a butcher presented to medical with 2 diarrhea episodes, had no underlying illness, and was deemed nonreportable; the employee was isolated for 48 hours; (3) on 10 June a nonfood employee presented to medical with 1 diarrhea episode, abdominal cramps, and headache, had no underlying illness, and was deemed nonreportable; (4) on 11 June a nonfood employee presented to medical with 1 diarrhea episode, had no underlying illness, and was deemed nonreportable; (5) on 10 May a passenger presented to medical with 2 diarrhea episodes and headache, had no underlying illness, and was deemed nonreportable. There was no indication that diarrheal symptoms were assessed as normal or above normal for these individuals.
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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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
Staff demonstrated to the inspector that the AGE spreadsheet decided based on a formula if a case was reportable or not. Staff also demonstrated that the spreadsheet had a function in order to overwrite the decision of the spreadsheet. The inspection of the logs for the last five cruises disclosed five cases that met the reportable case definition and were deemed nonreportable cases by the spreadsheet. During the inspection, staff agreed that these cases met the reportable case definition but they did not overwrite the decision of the spreadsheet.
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Recommendation:
If the spreadsheet assigns a case as nonreportable but the medical staff decides the case is reportable based on the symptoms, ensure the decision of the spreadsheet is overwritten and the information on the AGE surveillance log is accurate.
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Item No.:
05
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Site:
Potable Water-Far Point Accuracy
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Violation:
The far point analyzer was not in calibration with the VSP calibrated colorimeters' manual tests. There was an average difference over the initial 3 readings of the analyzer reading of 0.8 PPM higher for the VSP tests. This was retested against another VSP calibrated analyzer and the difference was maintained for the ship's analyzer readings at that time. The two VSP test kits had comparable readings.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
08
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Site:
Galley-Port Ice Machines
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Violation:
The backflow prevention device for the left ice machine was wrapped in insulation which prevented staff from visually inspecting it for leaks.
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Recommendation:
Ensure the backflow prevention device is visible for inspection.
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Item No.:
08
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Site:
Galley-Starboard Ice Machines
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Violation:
A backflow prevention device was not installed on the right ice machine and there was no air gap inside the machine.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
08
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Site:
Preparation Room-Baktec-Matic
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Violation:
The backflow prevention device on the left water line was continuously leaking indicating a possible failure. The backflow prevention device on the right water line had a heavy accumulation of black debris around the atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair. Ensure the atmospheric vents are not blocked with debris.
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Item No.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
The review of the AGE logs for the last 4 cruises revealed that: (1) a youth counselor experienced AGE symptoms and no underlying illness with an onset on 5 July at 09:15 but reported to the medical center at 14:10 that day. It was determined that she did not work while symptomatic. The youth counselor was isolated for 48 hours. The employee received a disciplinary action; (2) a butcher experienced AGE symptoms and it was unclear if the employee continued to work after those symptoms began. Specifically, he reported 2 diarrhea episodes and no underlying illness with an onset on 7 June at 11:30 but reported to the medical center at 17:00 that day. Staff could not verify is the butcher worked while symptomatic because the employee disembarked with his documents. The butcher was isolated for 48 hours. The employee received a disciplinary action.
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Recommendation:
Ensure crew members report to the medical center immediately after experiencing AGE symptoms.
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Item No.:
13
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Site:
Galley-Cooking Temperatures
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Violation:
The chef cooking thin chicken fillets on the grill did not have a tip-sensitive thermometer to measure the final cooking temperatures. When asked by the inspector if the fillets that were just taken off the grill and placed in a hotel pan were done cooking the chef used his fingers (with gloves on) to check the temperature and replied yes because they were warm. The inspector measured the temperatures of the fillets and found them between 163F-167F.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
16
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Site:
Galley-Port/Starboard Bulk Milk Dispensing Units
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Violation:
Both units were on temperature control but the milk was not labeled with a seven day discard label.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
16
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Site:
Preparation Room-Preparation Walk-in
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Violation:
The temperature of one large lexan container of cut romaine lettuce varied from 40F-52F when measured in several locations by the inspector and staff. Staff provide cooling logs that showed the proper cooling of the romaine lettuce via ice bath the previous night. The temperature of several other lexan containers of cut lettuce stored in the same area were at 41F or below. The one lexan container of cut romaine lettuce was discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Room Service-
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Violation:
According to the cooling logs, sliced honeydew melon, sliced cantaloupe, and sliced watermelon were cut and cooled on 5 July. A few plates of these fruits were inside the walk-in refrigerator labeled with a preparation date of 6 July.
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Recommendation:
Ensure the preparation date of potentially hazardous foods matches the preparation date according to the cooling log.
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Item No.:
18
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Site:
Provisions-Meat Thawing Walk-in
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Violation:
About 8 trays of hamburger patties were stored above whole-cuts of meat.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Buffet-Kings Court - Carvery Cold Line
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Violation:
No serving utensil was available for a platter of sliced watermelon. This was corrected.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Ensure that if there is self-service of scooped frozen dessert, service is out of shallow pans no deeper than 4 inches (100 millimeters) and no longer than 12 inches (300 millimeters).
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Item No.:
20
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Site:
Galley-Tip-Sensitive Themometer
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Violation:
The chef cooking thin chicken fillets on the grill did not have a tip-sensitive thermometer.
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Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
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Item No.:
22
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Site:
Galley-Kings Court Scullery
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Violation:
A heavy amount of dust had accumulated on the fan unit inside the upper blower compartment of the dishwash machine.
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Recommendation:
To prevent contamination of clean and sanitized items exiting the machine, ensure the fan unit is kept clean.
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Item No.:
26
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Site:
Bar-Golden Lion Pub
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Violation:
The insulated coffee dispenser valve in the previously cleaned dispenser had old coffee residue on the upper interior edge of the dispenser valve gasket. This was immediately cleaned.
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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.:
26
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Site:
Galley-Port Service Line
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Violation:
Food debris was observed on the top two conveyer belts of the conveyer heater.
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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:
Preparation Room-Blast Chiller
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Violation:
The technical compartment of the blast chiller had a heavy accumulation of black debris around the condensing unit in the center.
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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.:
28
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Site:
Galley-Port/Starboard Deck 3 Store Rooms
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Violation:
Both of these rooms were not properly constructed for food equipment storage. The deckhead was not enclosed and had exposed ventilation piping and wires. Some of the bulkheads were made of an absorbent material. Several pieces of equipment, such as previously washed drinking glasses and wine glasses, were stored in both rooms.
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Recommendation:
Store food equipment in rooms properly designed for food equipment storage.
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Item No.:
30
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Site:
Galley-Female Toilet Room
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Violation:
The female toilet room had been out-of-order since 5 July. Staff provided documentation showing the work order had been submitted but no work had begun.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
33
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Site:
Galley-Port/Starboard Deck 3 Store Rooms
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Violation:
Both of these rooms were not properly constructed for food equipment storage. The deckhead was not enclosed and had exposed ventilation piping and wires. Some of the bulkheads were made of an absorbent material. Several pieces of equipment, such as previously washed drinking glasses and wine glasses, were stored in both rooms.
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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.:
33
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Site:
Galley-Port Escalators
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Violation:
Two towels were on the deck on both sides of the escalator landing to prevent water from entering the electrical area. Both towels were soaked and heavily soiled.
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Recommendation:
Do not leave wet towels on the deck.
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Item No.:
33
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Site:
Bar-Golden Lion Pub
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Violation:
The back right corner of the walk-in cooler #2.6.7 was heavily soiled with black residue. This may have been related to the evaporator drain line that leaking above the residue. Water was also standing on the deck in the front left corner of this cooler.
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Recommendation:
Ensure the deck in the walk-in cooler is maintained cleaned and water is not allowed to pool.
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Item No.:
33
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Site:
Bar-Kings Court Dispense Bar
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Violation:
The walk-in cooler evaporator was heavily coated with ice on the bottom 25% of the fins.
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Recommendation:
Ensure ice does not accumulate on the evaporator.
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Item No.:
34
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Site:
Provisions-Fresh Meat Walk-in
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Violation:
Water from a potable water pipe was leaking from the technical access hatch on the deckhead in front of the walk-in door.
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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:
The lighting intensity around most ovens, steamers, and other pieces of counter-mounted equipment was less than 110 lux. This had been noted on previous inspection reports since the 2011 Operations Manual was issued. Since the previous inspection the ship had identified several specific areas that will be addressed in August and September 2014.
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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-Kings Court - Lotus Beverage Station
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Violation:
The light intensity was less than 220 lux in front of the juice and ice/water machines. The light intensity was less than 110 lux behind the juice and coffee machines.
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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. 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-Kings Court - Carvery Beverage Station
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Violation:
The light intensity was less than 220 lux in front of the juice machine. The light intensity was less than 110 lux behind and around the juice and ice/water machines.
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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. 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-Kings Court Center Beverage Station
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Violation:
The light intensity was less than 110 lux behind and around the juice and coffee machines.
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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:
Buffet-La Piazza Beverage Station
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Violation:
The light intensity was less than 110 lux to the left of the ice/water machine and behind the right coffee machine.
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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:
Bar-Sir Samuel's
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Violation:
The light intensity was less than 110 lux behind the espresso machine.
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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.:
38
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Site:
Galley-Port Service Line
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Violation:
Staff stated the 4-belt conveyer heater was no longer used or necessary in the operation and was scheduled to be removed during the next dry-dock.
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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.:
39
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Site:
Buffet-Kings Court - Carvery Cold Line
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Violation:
One live fly was near the smoked salmon platter.
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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:
Galley-Lotus / Carvery Galley
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Violation:
One live fly was near the combination oven.
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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.:
42
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Site:
Children Area-
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Violation:
A previously cleaned pirate ship toy had multiple crevices with accumulated dust.
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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.:
44
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Site:
Medical-AGE Reportable Case Definition
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Violation:
The medical staff was not clear on the applicability of the new AGE case definition. Staff agreed during the inspection that five cases of the last five cruises met the reportable case definition but they did not overwrite the decision of the AGE log spreadsheet that was based in the old reportable case definition.
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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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