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Item No.:
08
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Site:
Potable Water-Tank Coating
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Violation:
From 31 July, 2015 thru 15 November, 2015 all 7 potable water tanks were inspected, surface repairs and spot painting took place, followed by cleaning, disinfection and refilling. In reviewing the drying and curing portion of the spot painting, as compared to the paint manufacturer's instructions the ship used only the hard drying times and there was no curing. According to the manufacturer's instructions each tank, except for 3 starboard, should have been cured for 5 days after painting. Tank 3 starboard required 4 days to cure. Staff provided an email from an individual connected with the manufacturer of the paint which stated that for small repairs hard dry was suitable for this paint application.
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Recommendation:
Follow the paint manufacturer's specifications for drying and curing tank coatings.
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Item No.:
08
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Site:
Potable Water-Potable Water Pumps
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Violation:
On potable water transfer pumps 1 and 2 the backflow preventers on the air injector lines for each had small pipe extensions installed on the intermediate vent of the preventers and attached at the bottom of the pipe was a small non-return valve, and on the bottom of that valve was a metal plug, effectively closing the valve so no water escaped. When each of these plugs and non-return valves were unscrewed there was a volume of very dirty brown standing water that was released.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Engine Room Hydrophore Pumps
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Violation:
On the #1 and #2 potable water hydrophore pumps there were air injectors for priming the pumps and each had a backflow preventer installed. The vents on each preventer had a small pipe extension installed from the intermediate vent of the preventer. At the end of each vent pipe extension there was a small non-return valve screwed in that did not allow water to drain out of the vent pipe extension.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Listing
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Violation:
The engine room list of non-testable backflow prevention devices did not include the inspection or inspection results for 2015. Staff presented a listing of inspection from a list generated in 2014. In the 2014 listing the backflow preventers installed on the #1 and #2 potable water transfer pumps and the #1 and #2 hydrophore pumps were not included. The non-return valves were listed as the backflow preventers for the transfer pumps and hydrophore pumps. Additionally, the air gaps in main engine rooms 1 and 2 for the potable water connections to the boiler feed tank and the technical water tank were not listed.
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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-Medical - Ward Room
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Violation:
The two ward rooms in the hospital had pressure vacuum preventers installed for the dialysis connections, and there was no testing information recorded on the cross-connection control log. It only listed that these preventers were inspected and OK, but both had testing ports installed.
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Recommendation:
Inspect and test backflow prevention devices requiring testing with a test kit after installation and at least annually. Maintain the test results showing the pressure differences on both sides of the valves for each device.
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Item No.:
09
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Site:
Recreational Water Facilities-Baby Splash Zone Pool
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Violation:
The written variance submission from the cruise line for operation of the baby only pool refers to a microbiological rapid test kit that was replaced several months ago with another kit.
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Recommendation:
Update the variance with VSP to reflect the new test kit.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
On 9 January, two casino dealers (who were boyfriend/girlfriend and shared a cabin) experienced acute gastroenteritis symptoms, but did not report to the medical center for nearly 12 hours following onset. One dealer's symptoms were from 05:00 - 08:00 and she reported to the medical center about 19:00. The other dealer's symptoms started at 07:30 and he reported to the medical center about 19:00. Both crew members received a written warning for late reporting.
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Recommendation:
When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
16
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Site:
Dining Room-Coastal Kitchen
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Violation:
The menu item for rare seared tuna did not have an asterisk linking the food item to the consumer advisory.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
19
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Site:
Galley-Outside Cold Room 16864
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Violation:
A bin with a fine white powder was labeled 'salt' but the powder did not appear to be salt. A bin with a white granular material was labeled 'corn starch' but the material did not appear to be corn starch. It was determined that the powder and granular material were in the wrong bins. This was corrected.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Galley-Cold Pantry
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Violation:
The top tray of time control food items on the trolley inside the upright refrigerator was not covered. This was corrected.
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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:
Bar-Boleros
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Violation:
The lid on the ice chest was open and was not in active use. The lid was closed.
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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-Deck 3 Pastry
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Violation:
A tray of pies and a tray of cake pops were stored unprotected in the walk-in freezer on the top of a trolley.
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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.:
20
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Site:
Galley-Deck 4 Pastry
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Violation:
The in operation dough sheeter belt was frayed on one side with easily removable threads.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Galley-Deck 4 Pastry
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Violation:
The gasket on the reach in freezer 4411.048G was damaged and formed condensate that was leaking on the deck.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Deck 5 Dishwasher
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Violation:
The final rinse water jet on the right side of plate washer #0583601 did not provide a consistent spray onto the plate surface. The jet was found to be loose. It was tightened and corrected.
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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-Deck 5 Dishwasher
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Violation:
While in operation the plate washer #0583601 had two steel panels that were observed removed from the bulkhead side of the machine and placed on the deck.
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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.:
24
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Site:
Galley-Potwash
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Violation:
The concentration of chlorine in the sanitizing compartment of the three-compartment sink was less than 50 ppm. The sink was empty of pans during the inspection, but the wash and rinse sinks were full of pans. After the correct concentration of chlorine was added the crew member was observed sanitizing a pan for less than seven seconds.
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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. Ensure a chemical sanitizer is used in accordance with the EPA-approved manufacturer's label use instructions at a minimum temperature of 24C (75F) with an exposure time of 7 seconds for a chlorine solution and 30 seconds for other chemical sanitizers.
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Item No.:
26
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Site:
Galley-Deck 4 Dishwash
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Violation:
Two previously cleaned bowls at the end of the dishwash were stored upright and water dripped from the bowl when picked up. Rice debris was also observed on both bowls. The stack of plates in the area was removed and rewashed.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-Chops Show Galley
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Violation:
The three stainless steel ticket holders had paper towels placed at each end to prevent the holding mechanism (marbles) from sliding out. The paper towels were wet.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-Deck 4 Dishwash
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Violation:
Two previously cleaned bowls at the end of the dishwash were stored upright and water dripped from the bowl when picked up. Rice debris was also observed on both bowls. The stack of plates in the area was removed and rewashed.
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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.:
29
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Site:
Galley-Deck 3 Pastry
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Violation:
The temperature of the water in the handwash sink measured 127F. The area was in operation at the time of the inspection.
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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.:
29
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Site:
Preparation Room-Deck 2
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Violation:
The water in the handwash sink in this area measured 128F. The area was not in operation at the time of the inspection.
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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-Deck 4 Dishwash
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Violation:
The handwash station at the end of the dishwash area did not have a waste receptacle. The area was in operation at the time of the inspection.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
33
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Site:
Galley-Deck 5 Pantry
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Violation:
The previously cleaned deck in the fruit preparation area was soiled with food oil and 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 4 Pastry
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Violation:
The gasket on the reach in freezer 4411.048G was damaged and formed condensate that was leaking on the deck.
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Recommendation:
Ensure condensate from the freezer does not leak on the deck.
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Item No.:
33
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Site:
Buffet-Windjammer Aft
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Violation:
At the water/coffee station table, the juncture between the deck and partial bulkhead behind the table was not coved.
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Recommendation:
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.:
33
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Site:
Dining Room-150 Park
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Violation:
Twelve opened and corked bottles of wine were stored in the decorative wine refrigerators. Carpet was in front of the refrigerators and there was no coving.
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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. 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.:
33
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Site:
Galley-Deck 5 Dishwasher
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Violation:
The bulkhead at the clean end of the plate washer # 058306 was soiled with a clear gel 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.:
34
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Site:
Galley-Deck 5 Pastry
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Violation:
The faucet at the sink on the preparation table in the upper main galley pastry section was leaking on the preparation table from the hot water side.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 4 Pastry
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Violation:
The faucet at the deep sink across from the dough sheeter was leaking on the counter from the cold water side.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 5 Hot Galley
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Violation:
Water was dripping onto the preparation counter in 3 different places to the right of the handwash station from the deckhead. Staff stated it was a plumbing issue. Work order #716910 was previously written.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
38
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Site:
Galley-Coastal Kitchen
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Violation:
The combination oven had been out of order for at least two months. Staff stated that spare parts had been ordered.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Preparation Room-Deck 2
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Violation:
A housefly was observed at the entrance door for this area and one house fly was observed on the bulkhead in the preparation area.
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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.:
40
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Site:
Integrated Pest Management-Incoming Provisions Form
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Violation:
The Incoming Provisions Shipment form was recently updated in January 2016. Ship staff began using this form, but were not consistent in completing the form, causing some confusion. For example, not all entries indicated if the items or pallets were accepted or rejected, nor if pests were found. It was unclear if pests were not found, if that indicated the items or pallets were accepted, or conversely if pests were found were the items or pallets rejected.
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Recommendation:
Ensure the logs are completed and accurate.
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Item No.:
40
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Site:
Integrated Pest Management-Mooring Lines
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Violation:
The rat guards were not effective in preventing rodents from entering the ship. Most of the wooden guards only had the U-shaped piece resting on top of the line and were not tightly closed off around the line. It appeared the guards were constructed with a bottom piece that could close off the bottom, but this portion was not latched to prevent the guards from blowing off in the wind.
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Recommendation:
Ensure the rat guards are properly installed.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention Plan (OPP)
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Violation:
When stepping down from OPP level 3 to 2 and from level 2 to 1, the plan did not indicate a measurable (quantifiable) procedure. Instead the plan only stated that following the turnaround sanitation barrier, shipboard executive committee, onboard medical team, in conjunction with shoreside staff would determine if the ship could step down to normal conditions.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses); (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel's safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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