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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Medical Notes
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Violation:
The medical notes form revised on April 2015 had three possible choices for the questions of if the case had close contacts and/or significant others. The three choices were 'yes', 'no', and 'n/a'. Medical staff selected several times the 'n/a' for either or both questions for several crew cases. When asked, staff stated that 'n/a' basically meant 'no', otherwise, they did not know when to select 'n/a' for these two yes or no questions.
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Recommendation:
Maintain the following records on board for 12 months and make them available for review by VSP during inspections and outbreak investigations: (4) interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour]; and (7) documentation of the date and time of verbal interviews with asymptomatic cabin mates and immediate contacts of symptomatic crew.
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Item No.:
09
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Site:
Recreational Water Facilities-Forward Whirlpool
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Violation:
The bromine levels of this whirlpool were measured with different test kits and different parts of the body of water at 3.3, 2.0, and 3.0 ppm at 12:30. Two bathers were in the whirlpool at the time of the evaluation. In the pump room, the analyzer was reading bromine levels of 4.7-4.9 ppm while a sample taken by the crew member from the analyzer was 3.7 ppm. The analyzer was immediately recalibrated and the facility closed. At 12:13, the manual comparison test before opening the facility documented a bromine level of 5.1 ppm.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine.
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Item No.:
10
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Site:
Recreational Water Facilities-Forward Whirlpool
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Violation:
The whirlpool's analyzer bromine readings were significantly different from those taken from the sample line and from those in the whirlpool. The bromine levels of this whirlpool were measured with different test kits and different parts of the body of water at 3.3, 2.0, and 3.0 ppm at 12:30. There were two bathers in the whirlpool at the time of the evaluation. In the pump room, the analyzer was reading bromine levels of 4.7-4.9 ppm while a sample taken by the crew member from the analyzer was 3.7 ppm. The analyzer was immediately recalibrated and the facility closed. At 12:13, the manual comparison test before opening the facility documented a bromine level of 5.1 ppm.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
16
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Site:
Bar-Explorations Cafe
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Violation:
A 7-day discard label was not attached to an opened container of milk in the undercounter refrigerator on temperature control.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (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.:
20
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Site:
Preparation Room-
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Violation:
The undercounter refrigerator was out of order.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
22
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Site:
Galley-Deck 3 Potwash
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Violation:
The front two corners of the mechanical potwash machine were leaking causing water to pool on the deck. This was noted during the last inspection. Staff reported replacing the door and gaskets to correct this issue, and plan to replace the machine in the April 2016 dry dock.
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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.:
27
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Site:
Other-Culinary Arts Center (CAC) Show Galley
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Violation:
The bottom of the oven was soiled with some black debris.
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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:
Other-Culinary Arts Center (CAC) Show Galley
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Violation:
Four trolleys used for the CAC for food preparation and cooking were stored in a room not constructed to food equipment standards. The deckheads were open and wires and air ducts were overhead, which were difficult to clean and soiled.
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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.
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Item No.:
29
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Site:
Galley-Deck 2 Pinnacle Grill
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Violation:
The temperature of the handwash sink was above 120F. This was immediately corrected.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
30
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Site:
Galley-Pastry
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Violation:
One of the handwashing sinks was out of order.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
The decks were in disrepair and chipped and cracked in multiple areas. These areas included: the deck in front of the service line in deck 2 main galley, bakery, and deck behind crew mess. Staff reported these decks were to be repaired during the April 2016 dry dock.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Other-Neptune Lounge
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Violation:
The deck was soiled beneath the dome.
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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:
Other-Neptune Lounge
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Violation:
The deck in the front of the counter buffet was carpeted; this was noted on the previous two inspections. Staff reported the Neptune Lounge will be remodeled during the April 2016 dry dock.
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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:
Other-Lido
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Violation:
The front bar deckhead was covered with a very absorbent and difficult to clean, rough fabric that was in a circular and overlapping pattern. The material appeared to be a form of carpet, which is not an appropriate material for a deckhead in a food area. This item was noted on the previous two inspections. Staff stated this area was to be remodeled during April 2016 dry dock.
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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
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Site:
Other-Culinary Arts Center (CAC) Show Galley
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Violation:
Four trolleys used for the CAC for food preparation and cooking were stored in a room not constructed to food equipment standards. The deckheads were open and wires and air ducts were overhead. The deck bulkhead juncture was not coved.
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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. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
35
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Site:
Galley-Deck 3 Potwash
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Violation:
Water was pooled on the deck from the potwasher.
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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.:
36
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Site:
Buffet-Lido Port Service Line
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Violation:
The light bulb was partially peeling in the heat lamp on the carving station; this was immediately replaced.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
39
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Site:
Buffet-Lido Starboard Omlette Station
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Violation:
One live fruit fly was observed in this area.
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Recommendation:
Effectively control the presence of insects 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-Lido Port Fruit Walk-in Refrigerator
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Violation:
One live fruit fly was observed in this area.
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Recommendation:
Effectively control the presence of insects 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-Lido Starboard Express Breakfast Station
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Violation:
One live house fly was observed in this area.
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Recommendation:
Effectively control the presence of insects 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-Dishwash
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Violation:
One live fruit fly was observed in this area.
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Recommendation:
Effectively control the presence of insects 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.:
40
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Site:
Bar-Lido
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Violation:
The door leading from the pantry to the outdoor Lido Bar was pinned open, and bar staff were told to keep the door shut to prevent access of pests. Upon return to the Lido Bar the door leading from the pantry to the outdoor bar was still open. The door leading from the pantry to the Skyview Bar was also open, allowing pests to enter.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
42
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Site:
Children Area-3-7 Years Old Section
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Violation:
The diaper changing station had no disinfectant.
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Recommendation:
Include in each diaper changing station: (2) A supply of disposable diapers, gloves, wipes, table cleanser, and disinfectant.
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