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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Logs
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Violation:
The exported surveillance log from the AGE software had blank spaces instead of a number if the count for that case was zero vomiting or diarrhea episodes. Medical staff was not aware to check the exported log and fill in zeros where appropriate as a short-term fix for this software issue. This short-term fix had been in place since early 2014. The inspector was shown an email from the AGE software designer indicating that a new version of the AGE software will be deployed to address this issue.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (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.:
08
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Site:
Potable Water-Hi Fog Water Line
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Violation:
The potable water line before the reduced pressure backflow preventer supplying the hi fog system was not striped blue or blue/green/blue.
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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 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.
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Item No.:
10
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Site:
Recreational Water Facilities-Slide Pool & Children's Pool
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Violation:
The combined pool/slide/children's pool had sufficient halogenation levels but an insufficient turnover rate for the slide pool. The children's pool had a turnover rate of 30 minutes but the slide pool had a turnover rate of 2.5 hours. A variance request was pending for this combined RWF. This was noted in the previous inspection report.
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Recommendation:
Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
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Item No.:
10
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Site:
Recreational Water Facilities-Aft & Midship Pool Fountains
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Violation:
The aft and midship pools had decorative fountains, making them interactive RWFs, and the turnover rates were insufficient. There were closed shut-off valves but the fountains were not disabled by dismantling the piping. The fountains were not in operation during the inspection. Staff reported that they do not use these fountains and the corporate office was investigating a corrective action to address the issue. VSP has been in communication with the cruise line public health personnel and requested that the fountains be dismantled and not to just turn the fountains off. This item was noted on the previous inspection report.
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Recommendation:
Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
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Item No.:
12
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Site:
Galley-Hot Section
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Violation:
While cooking for the breakfast service, the cook making eggs and omelets was sweating heavily to the point that sweat was dripping off his face to the deck. No food was seen being impacted. The area was extremely hot. The ventilation hood was working but did not seem effective.
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Recommendation:
Ensure that food employees do not sweat heavily during food preparation and handling.
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Item No.:
19
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Site:
Dining Room-Washington
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Violation:
During breakfast service, wicker baskets lined with linen napkins were used for bread and pastries. However, the linen napkins did not cover the baskets completely and many bread and pastries were touching the nonfood contact surfaces of the wicker baskets.
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Recommendation:
Ensure that the linens protect completely the food against being in direct contact with the wicker.
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Item No.:
19
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Site:
Galley-Hot Section
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Violation:
While cooking for the breakfast service, the underside of the overshelf to the left of the bain marie had condensate collected that was dripping directly in open onion and spinach containers. The containers were moved and the shelf dried.
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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.:
19
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Site:
Galley-Appetizer Pantry Walk-in Cooler
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Violation:
Water from condensation was collected under most hotel pans on the racks. This condensation was dripping on other hotel pans stored under them. All pans covered the food with plastic wrap. After the finding, all pans were dried.
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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.:
19
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Site:
Buffet-Port Off the Grill
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Violation:
The sneeze shield did not fully protect the food between the hot and cold buffet lines.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Buffet-Taste of Nations Dessert Counter
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Violation:
A large plate of strawberry mousse was placed outside the protection of sneeze guards. The mousse was removed.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
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Site:
Dining Room-Washington
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Violation:
During breakfast service, wicker baskets lined with linen napkins were used for serving bread and pastries. However, the linen napkins did not cover the baskets completely and many breads and pastries were touching the nonfood contact surfaces of the wicker baskets.
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Recommendation:
Do not use wood and wood wicker as a food-contact surface.
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Item No.:
21
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Site:
Room Service-Utensil Locker
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Violation:
Galley equipment and utensils out of their original packaging were stored in this locker. Most of the equipment and utensils were stored on galvanized metal shelves. The shelves had many difficult to clean features and had signs of corrosion. Two bulkheads had exposed insulation.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Preparation Room-Poultry
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Violation:
The undercounter warewasher was posted out of service. Staff stated that the machine had been out of service for a very long time.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Preparation Room-Buffet
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Violation:
The undercounter warewasher was posted out of service. Staff stated that the machine had been out of order since the morning hours.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Scullery
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Violation:
The temperature of the wash tank of the in-use flight-type dishwasher was 145°F while the data plate required a minimum of 160°F.
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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.:
22
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Site:
Galley-Washington Potwash
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Violation:
The in-use flight-type dishwasher was leaking large amounts of used water from several locations under the machine. The water was pooled on the deck all over the area.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
22
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Site:
Galley-Washington Scullery
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Violation:
Soiled water was dripping in large amounts from the food waste trough of the soiled landing table. Large amounts of soiled water and food residues were landing on the deck underneath.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
22
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Site:
Galley-Lincoln Scullery
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Violation:
The in-use flight-type dishwasher was leaking large amounts of used water from the last wash tank under the machine. The water was pooled on the deck all over the area.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
22
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Site:
Galley-Lincoln Potwash
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Violation:
The in-use flight-type potwasher was leaking large amounts of used water from a steam piping coupling under the machine. The water was pooled on the deck all over the area and extended up to the clean storage racks.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
22
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Site:
Galley-Scullery
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|
Violation:
The in-use flight-type dishwasher and the in-use rack-type glasswasher were leaking large amounts of used water from several locations under the machines. The water was pooled on the deck all over the area.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
24
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Site:
Galley-Scullery
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|
Violation:
The final rinse temperature of in-use flight-type dishwasher was 143-148°F when measured multiple times using different assessment methods. Upon the request of the staff, the inspector re-evaluated the dishwasher approximately 10 minutes later with the same results. The temperature of the final rinse water at the manifold was less than 180°F.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Lincoln Wine Cellar
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|
Violation:
The water bath under the left cuber panel of the ice machine was soiled with a heavy accumulation of dark particles.
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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-Washington Wine Cellar
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|
Violation:
The water bath under the left cuber panel of the ice machine was soiled with a heavy accumulation of dark particles.
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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:
Galley-Scarlet's
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|
Violation:
The previously cleaned food slicer had a build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade.
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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
|
|
Site:
Room Service-Utensil Locker
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|
Violation:
Galley equipment and utensils out of their original packaging were stored in this locker. Most of the equipment and utensils were stored on galvanized metal shelves. The shelves had many difficult to clean features and had signs of corrosion. Two bulkheads had exposed insulation.
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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:
Room Service-Utensil Locker
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Violation:
Three water coolers were stored with pooled water inside.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
|
|
Site:
Dining Room-Washington
|
|
Violation:
During breakfast service, stacks of plates on several waiter stations were stored upright and not protected.
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|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
|
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Site:
Galley-Chef's Locker
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|
Violation:
Galley utensils out of their original packaging were stored on shelves in this locker along with decorations. The deckhead and at least one bulkhead had exposed insulation.
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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-Linen Locker
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Violation:
The bulkheads were soiled with an accumulation of dust. The linen was exposed and uncovered.
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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
|
|
Site:
Galley-Lincoln Potwash
|
|
Violation:
The in-use flight-type potwasher was leaking large amounts of used water from a steam piping coupling under the machine. The water was pooled on the deck all over the area and extended up to the clean storage racks.
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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.:
29
|
|
Site:
Galley-Soup Station
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|
Violation:
The handwashing station of the in-use soup station was blocked with a trolley. This was corrected.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
|
|
Site:
Provisions-Gift Shop Store Room
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|
Violation:
The deck was soiled with debris under the food storage racks. Also, the deck under the racks had large pieces of cardboard boxes and absorbent rope. Approximately 1 hour later, staff stated that the deck was soiled due of active provisioning to this area, but at the time of the inspection, the store room was locked and no provisioning was taking place.
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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
|
|
Site:
Room Service-Utensil Locker
|
|
Violation:
Galley equipment and utensils out of their original packaging were stored in this locker. Most of the equipment and utensils were stored on galvanized metal shelves. The shelves had many difficult to clean features and had signs of corrosion. Two bulkheads had exposed insulation.
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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.
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Item No.:
33
|
|
Site:
Galley-Washington Scullery
|
|
Violation:
Soiled water was dripping in large amounts from the food waste trough of the soiled landing table. Large amounts of soiled water and food residues were landing on the deck underneath.
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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
|
|
Site:
Galley-Chef's Locker
|
|
Violation:
Galley utensils out of their original packaging were stored on shelves in this locker along with decorations. The deckhead and at least one bulkhead had exposed insulation.
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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.
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Item No.:
33
|
|
Site:
Galley-Bulletin Boards
|
|
Violation:
A number of bulkhead-mounted bulletin boards were soiled with stains and signs of splash. All had absorbent surfaces that were difficult to clean and some were in disrepair.
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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. 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
|
|
Site:
Galley-Linen Locker
|
|
Violation:
The bulkheads were soiled with an accumulation of dust. The linen was exposed and uncovered.
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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.:
35
|
|
Site:
Galley-Lincoln Potwash
|
|
Violation:
The in-use flight-type potwasher was leaking large amounts of used water from a steam piping coupling under the machine. The water was pooled on the deck all over the area and extended up to the clean storage racks.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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|
Item No.:
35
|
|
Site:
Galley-Lincoln Scullery
|
|
Violation:
The in-use flight-type dishwasher was leaking large amounts of used water from the last wash tank under the machine. The water was pooled on the deck all over the area.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Galley-Washington Scullery
|
|
Violation:
Soiled water was dripping in large amounts from the food waste trough of the soiled landing table. Large amounts of soiled water and food residues were landing on the deck underneath.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
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|
Item No.:
35
|
|
Site:
Galley-Washington Potwash
|
|
Violation:
The in-use flight-type dishwasher was leaking large amounts of used water from several locations under the machine. The water was pooled on the deck all over the area.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
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|
Item No.:
35
|
|
Site:
Galley-Hot Section
|
|
Violation:
Water was pooled on the deck next to the in-use deep fat fryers and behind the in-use combination ovens. Staff stated that the water could have spilled out of the drains during the active hood cleaning cycle.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Galley-Scullery
|
|
Violation:
The in-use flight-type dishwasher and the in-use rack-type glasswasher were leaking large amounts of used water from several locations under the machines. The water was pooled on the deck all over the area.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
37
|
|
Site:
Galley-Washington Scullery
|
|
Violation:
Condensate was dripping continuously from the canopy of the in-use flight-type dishwasher on to stacks of dirty utensils placed against the machine.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
37
|
|
Site:
Galley-Hot Section
|
|
Violation:
While cooking for the breakfast service, the underside of the overshelf to the left of the bain marie had condensate collected that was dripping directly in open onion and spinach containers. The containers were moved and the shelf dried.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
37
|
|
Site:
Galley-Appetizer Pantry Walk-in Cooler
|
|
Violation:
Water from condensation was collected under most hotel pans on the racks. This condensation was dripping on other hotel pans stored under them. All pans covered the food with plastic wrap. After the finding, all pans were dried.
|
|
Recommendation:
Ensure that condensate does not collect on the hotel pans.
|
|
|
Item No.:
37
|
|
Site:
Galley-Hot Section
|
|
Violation:
While cooking for the breakfast service, the cook making eggs and omelets was sweating heavily to the point that sweat was dripping off his face to the deck. No food was seen being impacted. The area was extremely hot. The ventilation hood was working but did not seem effective.
|
|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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