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Item No.:
02
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Site:
Medical-Crew Contact Interviews
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Violation:
During the cruise from 24-28 March, a roommate of a food handler with acute gastroenteritis (AGE) was interviewed initially and 24 hours after the crew member's symptoms began, but not 48 hours after the crew member's symptoms began.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members' symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
06
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Site:
Potable Water-Far Point Charts
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|
Violation:
There were no free residual halogen readings from 11 AM on 23 January until 4 AM on 24 January. There were no notes documenting why there were no readings. Also, there were no manual readings.
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Recommendation:
Ensure records from the halogen analyzer-chart recorder verifies the free residual halogen of between 0.2 mg/L (ppm) and 5.0 mg/L (ppm) in the water distribution system for at least 16 hours in each 24 hour period since the last inspection of the vessel. In the event of equipment failure, measure the free residual halogen by a manual test kit at the halogen analyzer at least every 4 hours. Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system.
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Item No.:
08
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Site:
Potable Water-Test Kit
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Violation:
The person in charge of taking pH readings for the bunkering and distribution lines was using phenol red tablets that were made for a different test kit than what he was using. According to staff, there were no appropriate pH reagents available on the ship for the meter they were using to take the pH readings in this area.
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Recommendation:
Ensure the manufacturer of the reagents matches the manufacturer of the test kit being used.
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Item No.:
08
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Site:
Potable Water-Spa Devices
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|
Violation:
The cross-connection list indicated there were two Watts LFN devices on the two hair sinks in the spa, but upon inspection there were two Wilkins AVBs installed. Also, there were four Watts LFNs installed on the four pedicure chairs in the spa, but these devices were not vented or approved for continuous pressure.
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Recommendation:
Ensure the cross-connection list matches the devices installed on equipment. Also, ensure all backflow prevention devices are equipped with a relief vent. Install continuous pressure backflow prevention devices where there is a valve downstream of the device.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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|
Violation:
There were no plumbing system components indicated for any of the air gaps on the cross-connection control program. For example, the location of the air gaps stated 'Bell Box' and 'Engine Room'. The exact location and plumbing system component of the air gap could not be determined.
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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.
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis Unit
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|
Violation:
There was a double-check backflow prevention device with no relief vent installed between the distillate water line on the way to the chlorine injection point and to the technical water line.
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Recommendation:
Ensure all mechanical backflow prevention devices have a relief vent.
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Item No.:
08
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Site:
Potable Water-Deck 1 Potable Water Hose Locker
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Violation:
The potable water hose locker was not labeled 'Potable Water Hose and Fitting Storage'.
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Recommendation:
Label potable water hose lockers "POTABLE WATER HOSE AND FITTING STORAGE" in letters at least 13 millimeters (0.5 inch) high.
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Item No.:
08
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Site:
Potable Water-Deck 1 Forward Bunker Station
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|
Violation:
The bottom in-use bunkering hose did not state 'potable water only' at the connecting end onboard the ship.
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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.
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Item No.:
08
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Site:
Galley-Carioca's - Glasswash Machine
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|
Violation:
The backflow prevention device below the clean area was continuously leaking while the machine was in operation.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
13
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Site:
Other-Deck 1 Storage 01/3/31
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|
Violation:
The person in charge of this room was storing too numerous to count dishes, bowls and pieces of equipment improperly. Equipment was stored on the deck, not covered or inverted, and with copious amounts of water.
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Recommendation:
Ensure the supervisor or person in charge of this room is knowledgeable in the proper storage of food equipment and follows proper procedures.
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Item No.:
16
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Site:
Children Area-Time Control Plan
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|
Violation:
The time control plan stated the food came from 'galleys' on temperature control. According to staff, the food came from the crew galley on temperature control before it was placed on time control in the children's area.
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Recommendation:
Ensure the time control plan matches the operations of the children's area.
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Item No.:
19
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|
Site:
Pantry-Deck 8 Service Pantry
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|
Violation:
A worker was seen filling two empty two-liter soda bottles with water at the Natura dispensing station. According to staff, the water was for a crew member.
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Recommendation:
Do not re-use soda bottles. Once empty, discard the bottle.
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Item No.:
19
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Site:
Galley-Carioca's - Cold Pantry
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|
Violation:
Whole uncut mangos had the distributer's label affixed to them. Staff stated these food items had been washed and sanitized.
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Recommendation:
Thoroughly rinse raw fruits and vegetables in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
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Item No.:
19
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Site:
Provisions-Grains Overflow Room
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|
Violation:
At least 10 small dead beetles were on top of boxes, between boxes, and inside some boxes containing boxes of macaroni.
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|
Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Preparation Room-
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|
Violation:
Whole uncut fruits and vegetables, such as red peppers, tomatoes, and watermelon, had the distributer's label affixed to them. Staff stated these food items had been washed and sanitized.
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Recommendation:
Thoroughly rinse raw fruits and vegetables in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
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Item No.:
20
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Site:
Galley-Palo - Cold Pantry
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|
Violation:
Inside the hot holding unit, there were slotted fasteners around the two light covers on the right side.
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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.
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Item No.:
20
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|
Site:
Buffet-Cabana's 24-Hour Beverage Station
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|
Violation:
Behind each of the soda dispensing nozzles was a small crevice in the food splash area.
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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.
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Item No.:
20
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|
Site:
Galley-Carioca's - Cold Pantry Soiled Storage Area
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|
Violation:
Nine slotted fasteners were in the food contact area of each of the two salad spinners.
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|
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.
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Item No.:
20
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|
Site:
Galley-Lumiere's - Cold Pantry
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|
Violation:
Nine slotted fasteners were in the food contact area of the salad spinner.
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|
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.
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Item No.:
20
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|
Site:
Buffet-Crew Mess
|
|
Violation:
The splash area on the underside of each soda dispensing nozzle had slotted fasteners.
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|
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.
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Item No.:
21
|
|
Site:
Galley-Lumiere's - Beverage Station
|
|
Violation:
The inside of the left undercounter technical compartment for the soda dispensing machines contained a large amount of cables laying on the bottom of the compartment, making it difficult to clean the compartment.
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|
Recommendation:
Ensure technical compartments are accessible for cleaning and maintenance. If necessary, remove some of the soda cables.
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Item No.:
21
|
|
Site:
Buffet-Cabana's 24-Hour Beverage Station
|
|
Violation:
The inside of the undercounter technical compartments for the soda dispensing machines contained numerous amounts of soda cables, making it difficult to clean the compartments.
|
|
Recommendation:
Ensure technical compartments are accessible for cleaning and maintenance. If necessary, remove some of the soda cables.
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Item No.:
21
|
|
Site:
Pantry-Deck 8 Service Pantry
|
|
Violation:
Gray spray paint was peeling and chipping on the outside of the ice machine, making it difficult to clean.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
|
|
Site:
Galley-Potwash Area
|
|
Violation:
The temperature gauge of the hot water sanitizing compartment of the three-compartment sink was not working properly. The gauge stated the water temperature was 160F, but a manual reading indicated the temperature was above 171F.
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|
Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
26
|
|
Site:
Galley-Carioca's
|
|
Violation:
The ice machine next to the beverage station was soiled above the right cuber panel and at the top seams of the white plastic frames around both cuber panels. After much discussion, staff stated this machine had been placed out of service the night before and remained out of service the morning of the inspection. The machine had been placed out of service because the evaporator was not functioning properly. The machine was in operation at the time of the inspection and the ice bin contained ice.
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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
|
|
Site:
Buffet-Cabana's 24-Hour Beverage Station
|
|
Violation:
Behind each of the soda dispensing nozzles was a small crevice in the food splash area. Most of these crevices were soiled with more than one day's accumulation of debris.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
26
|
|
Site:
Pantry-Deck 8 Service Pantry
|
|
Violation:
There was a sticky yellow and brown residue around the perimeter of the gasket on the inside of the ice machine cover against the cuber panels. Also, there was a gray spray paint on the inside of both sides of the ice machine on the stainless brackets. There was no documentation indicating this paint was approved for use on a food contact surface.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions.
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Item No.:
26
|
|
Site:
Other-Deck 1 Storage 01/3/31
|
|
Violation:
At least one container full of soiled utensils on the food contact surfaces was found in this area.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Cabana's 24-Hour Beverage Station
|
|
Violation:
The inside of the undercounter technical compartments for the soda dispensing machines was soiled towards the back of the compartments. It appeared the numerous amount of soda cables did not allow for adequate cleaning of the compartments.
|
|
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
|
|
Site:
Galley-Dishwash Segregation Area
|
|
Violation:
Previously cleaned silverware was upright and not inverted and covered. No crew members were working in the area at the time of the inspection.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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|
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Item No.:
28
|
|
Site:
Other-Deck 1 Storage 01/3/31
|
|
Violation:
There were too numerous to count plates, bowls, food bins, and pieces of equipment that were not stored covered or inverted in this storage room. Also, there were food bins, a few baking sheets, and other equipment that was unidentifiable stored on the deck. Many pieces of equipment were stored wet with copious amounts of water that pooled on the deck when they were moved. At least one container full of soiled utensils on the food contact surfaces was found. Finally many pieces of clean equipment were stored among carrying equipment, display items for holiday and special occasion use and at least three soiled wooden display racks.
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|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted. After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
29
|
|
Site:
Galley-Carioca's - Kid's Line
|
|
Violation:
The waste receptacle at the handwash station contained what appeared to be mixed vegetables.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Other-Galley Worker's Toilet Rooms
|
|
Violation:
The door to the male toilet room was not self-closing.
|
|
Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Cabana's - Aft Starboard Hot Line
|
|
Violation:
At the middle of the buffet line, most of the handwash station towels were wet.
|
|
Recommendation:
Keep handwashing facilities clean and in good repair.
|
|
|
Item No.:
30
|
|
Site:
Bar-Cove Cafe
|
|
Violation:
The 'wash hands often' sign was missing at the worker's handwash station.
|
|
Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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|
|
Item No.:
33
|
|
Site:
Pantry-Cove Cafe and Signals
|
|
Violation:
The deck drain behind the ice machine was painted, however the paint was in poor condition.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Cove Cafe
|
|
Violation:
The counter/deck juncture was in poor condition. It appeared many areas could not withstand repeated washing.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Other-Provisions Corridor - Pulper Room
|
|
Violation:
Inside the entrance to the room, the cap for the deckhead sprinkler was missing.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Grains Overflow Room
|
|
Violation:
Water was leaking from a deckhead seam to the right of the room. Staff stated the sprinkler system was leaking. No food was impacted.
|
|
Recommendation:
Repair the leaking sprinkler system.
|
|
|
Item No.:
33
|
|
Site:
Galley-Pinocchio's Galley
|
|
Violation:
The deck was in poor condition at the bulkhead/deck juncture and around the deck drain coaming near the glasswash machine.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Other-Deck 1 Storage 01/3/31
|
|
Violation:
The deck in this storage room was soiled with a sticky substance, pieces of paper and plastic, and pooled water from several pieces of equipment stored wet. The deck was also cracked and chipped in several areas. There was so much equipment in this room, including several pieces of equipment stored on the deck, that the inspector could not assess the entire room.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Cabana's 24-Hour Beverage Station
|
|
Violation:
The deckhead was open above the beverage stations. Some of the deckhead was slotted above the right beverage station and was soiled with a brown residue. There were large difficult to clean electrical cables above the area. There was a heavy layer of dust on the electrical cables above the middle and left machine. There were difficult to clean ropes and an opening in the canvas deckhead above the beverage stations.
|
|
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 locate beverage equipment below deckhead slots for ventilation plenum spaces. Close deckhead-mounted cable trays, piping, or other difficult-to-clean deckhead-mounted equipment. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
35
|
|
Site:
Buffet-Cabana's 24-Hour Beverage Station
|
|
Violation:
Behind the coffee machine, the deck drain was blocked allowing approximately 25 millimeters of water to build up inside the drain.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
36
|
|
Site:
Galley-Cabana's - Warewash Area
|
|
Violation:
The light intensity was less than 220 lux at the prewash spray hose of the glasswash machine. This was identified on the ship's 'Low Lights Locations' document.
|
|
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:
Buffet-Officer's Mess
|
|
Violation:
The light intensity was less than 220 lux at the handwash station at the entrance to the area and at the cup storage of the beverage station. Also, the light intensity was less than 110 lux between the beverage equipment.
|
|
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-Carioca's - Beverage Station
|
|
Violation:
The light intensity was less than 110 lux between each of the machines.
|
|
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-Dishwash Segregation Area
|
|
Violation:
The light intensity was less than 220 lux at the clean storage rack. This was identified on the ship's 'Low Lights Locations' document.
|
|
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.:
38
|
|
Site:
Galley-Pinocchio's Galley
|
|
Violation:
A mop, mop bucket, dust pan, and broom were stored near the entrance door. The area was in operation during the inspection.
|
|
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.:
38
|
|
Site:
Galley-Palo - Cleaning Locker
|
|
Violation:
A wet mop was stored inside the mop bucket, preventing proper drying.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
39
|
|
Site:
Provisions-Grains Overflow Room
|
|
Violation:
At least 10 small dead beetles were on top of boxes, between boxes, and inside some boxes containing boxes of macaroni.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
There was one live fly at the beverage station. The area was in operation during the inspection.
|
|
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.
|
|
|
Item No.:
44
|
|
Site:
Potable Water-Test Kit
|
|
Violation:
The person in charge of taking pH readings for the bunkering and distribution lines was using phenol red tablets that were made for a different test kit than what he was using. According to staff, there were no appropriate pH reagents available on the ship for the test kit they were using to take the pH readings in this area.
|
|
Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP-during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 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 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
|
|
|
Item No.:
44
|
|
Site:
Children Area-Handwashing Sinks
|
|
Violation:
The children's area received a large renovation during the most recent dry dock last year, but none of the handwashing sinks used by children less than six years old were less than 560 millimeters (22 inches) from the deck as required in section 34.1.1 of the 2011 Construction Guidelines. During operations, no step stools were provided. Also, there were no sinks for children in the nursery. According to staff the kids used the sanitary wipes for their hands. The sinks were very tall and more than 560 millimeters (22 inches) from the deck and no step stools were available during operations.
|
|
Recommendation:
Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or provide a step stool. As stated in section 12.13.3.3 of the VSP Operations Manual, procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
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|