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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The total number of passengers and/or crew members listed on the acute gastroenteritis (AGE) logs did not match the numbers indicated on the electronic medical reports submitted to VSP. For the 12 - 16 March voyage, the AGE log stated 2,300 passengers, but the electronic medical report stated 2,285; for the 2 - 7 March voyage, the AGE log stated 2,180 passengers, but the electronic medical report stated 2,182; for the 26 February - 2 March voyage, the AGE log stated 2,190 passengers, but the electronic medical report stated 2,189.
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Recommendation:
Report the highest number of passengers and crew members that were onboard at any time during the cruise. Include those who signed on and signed off during the cruise, to include contractors, crew members joining/leaving during the cruise, and passengers who depart or join the cruise other than on turn-around day. In the event of an outbreak, the highest number of passengers and crew members onboard during the cruise make up the cohort who may have been exposed to the pathogen.
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Item No.:
02
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Site:
Medical-Immediate Contacts
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Violation:
Medical staff was asking reportable AGE case crew members if they had additional immediate contacts (i.e. boyfriend, girlfriend, spouse, etc.) besides cabin mates, but it was not documented if they did not.
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Recommendation:
Document if there are no additional immediate contacts.
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Item No.:
08
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Site:
Potable Water-Small Pipe Installation
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Violation:
When a small section of pipes were replaced or installed, such as in cabins, the free halogen residual levels were not documented following disinfection. The form (SQM 11.12) had been updated in January 2015 to include this procedure. Since the last inspection 10 records had been completed, but the free halogen residual levels were not documented.
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Recommendation:
Document the free halogen residual level.
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Item No.:
08
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Site:
Provisions-Deck 1 Provision Loading Area
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Violation:
The potable water line to the drinking fountain was not striped to indicate potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
19
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Site:
Provisions-Deck 0 Frozen Vegetable
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Violation:
There were two boxes of frozen food stored under the edge of the condensate pan of the of the freezer unit in this area. The lower box containing English muffins had frozen condensate on the surface of the box. The condensate pan itself contained frost and debris. The corner of the condensate pan was tilted in a downward direction toward the impacted box indicating that this contamination happened previously during provisioning prior to the contents refreezing. No provisions were being loaded at this time.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
24
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Site:
Pantry-Deck 10 Ocean View
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Violation:
There was no chlorine residual in the sanitizer bucket in this area.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
26
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Site:
Bar-Martini
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Violation:
Food debris was found on one clean glass in this area.
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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.:
28
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Site:
Galley-Deck 3 Glass Washer
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Violation:
A duct to direct away steam was attached at the exit of this machine. Condensation from the exterior of this duct was collecting and dripping back onto the conveyor exit area of this machine. The machine was in operation. When the inspector entered the area the crew stopped placing glassware through the machine. No glassware was directly observed becoming contaminated.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Galley-Deck 1 Dishwasher
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Violation:
A duct to direct away steam was attached at the exit of this machine. Condensation from the exterior of this duct was collecting and dripping back onto the conveyor exit area of this machine. The machine was in operation. When the inspector entered the area the crew stopped placing glassware through the machine. No glassware was directly observed becoming contaminated..
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Other-Deck 5 Bistro
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Violation:
The technical compartment under the counter at the far end had a hard to reach area that was soiled with excess food debris.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 3 Under Main Kitchen Oven
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Violation:
The previously cleaned deck under the oven was soiled with food buildup and debris. The area was not in operation.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Pantry-Pool
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Violation:
There was food buildup and two beer caps on the deck below the undercounter refrigerators in this area.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
36
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Site:
Galley-Deck 3 Ocean Liner
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Violation:
The area beside the souffl oven did not have sufficient lighting measuring only 52 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.:
37
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Site:
Galley-Deck 1 Dishwasher
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Violation:
A duct to direct away steam was attached at the exit of this machine. Condensation from the exterior of this duct was collecting and dripping back onto the conveyor exit area of this machine. The machine was in operation. When the inspector entered the area the crew stopped placing glassware through the machine. No glassware was directly observed becoming contaminated.
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Recommendation:
Ensure heating, ventilating, and air conditioning systems are designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
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Item No.:
37
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Site:
Galley-Deck 3 Glass Washer
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Violation:
A duct to direct away steam was attached at the exit of this machine. Condensation from the exterior of this duct was collecting and dripping back onto the conveyor exit area of this machine. The machine was in operation. When the inspector entered the area the crew stopped placing glassware through the machine. No glassware was directly observed becoming contaminated.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
39
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Site:
Buffet-Deck 10 Ocean View
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Violation:
One live house fly was observed on the open buffet serving line.
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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:
Pantry-Pool
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Violation:
A small black beetle and two fruit flies were seen in in the drink preparation area of this pantry.
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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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