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Item No.:
*
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Site:
Recreational Water Facilities-Children's Pool (port side)
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Violation:
The recirculation of pool may not have resulted in proper water mixing. At the forward end of the pool the chlorine level was 1.17 ppm, at the middle of the pool the chlorine levels were 5.07 and 4.63 ppm, and at the aft end of the pool the chlorine level was 3.02 ppm.
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Recommendation:
Verify the water in the pool is completely recirculated and water chemistry parameters are met at all areas of the pool.
A dye test may be performed to determine and adjust the performance of the pool's recirculation system. Refer to the Model Aquatic Health Code and Annex sections 4.7.1.3.3.5 for procedures.
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Item No.:
05
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Site:
Potable Water-Far Point - Deck 16
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Violation:
Manual tests of the far point were approximately 0.4 ppm different than the analyzer. The crew member's values were 2.12 and 2.01 ppm, and the inspector's values were 1.93 and 1.97 ppm. The analyzer read 1.3-1.4 ppm while the inspection team conducted the tests. Staff stated the manual comparison test with the analyzer was conducted that morning, but this was not documented. Records showed comparison tests were conducted each morning for the previous weeks.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
08
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Site:
Potable Water-Production Records
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Violation:
At least 12 written records for November, December, and January did not have the chlorine and pH values documented every four hours.
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Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water.
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Item No.:
08
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Site:
Potable Water-Filling Technical Water Tanks
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Violation:
The water line from production before the backflow prevention device was striped blue/gray/blue. Upon review, it was determined this line was potable water and should be 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 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.
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Item No.:
08
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Site:
Potable Water-Outside Laundry Room
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Violation:
The cold water line to laundry was not striped to indicate potable water. This was immediately corrected.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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.
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Item No.:
08
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Site:
Potable Water-Outside Laundry Room
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Violation:
The water line after the backflow prevention device was striped to indicate technical water, but was directed to the nearby handwash station and drinking fountain. Only potable water shall be used for handwash stations and drinking fountains.
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Recommendation:
Relocate this water line before the reduced pressure assembly backflow prevention device to supply the handwash station and drinking fountain with potable water.
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Item No.:
09
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Site:
Recreational Water Facilities-Jacuzzi A
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Violation:
The pH levels were below the required levels while the facility was open. The crew member measured pH 6.7, 7.07, and 6.93, and the inspector measured Lo (indicating less than pH 6.0), 6.6, and 6.72. The analyzer stated pH 6.9 at that time.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
09
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Site:
Recreational Water Facilities-Jacuzzi B
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Violation:
The pH levels were below the required levels while the facility was open. The crew member measured pH 6.92 and 6.98, and the inspector measured pH 6.66 and 6.60. The analyzer stated pH 6.9 at that time.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
09
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Site:
Recreational Water Facilities-Pool #2
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Violation:
The chlorine levels were below the required levels while the facility was open. The crew member measured 0.45, 0.56, and 0.74 ppm, and the inspector measured 0.82, 0.84, and 1.48 ppm. The analyzer stated 2.7 ppm at that time.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (1) swimming pools, between 1.0 and 5.0 mg/L (ppm).
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Item No.:
09
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Site:
Recreational Water Facilities-Solarium Jacuzzi (port side)
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Violation:
The chlorine values were below the required levels while the facility was open. The crew member measured 2.32 and 2.29 ppm, and the inspector measured 2.10 and 2.08 ppm. The analyzer stated 2.3 ppm at that time.
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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.
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Item No.:
09
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Site:
Recreational Water Facilities-Slide Records
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Violation:
For the last three months, numerous chart records indicated the chlorine values were less than 2.0 ppm while the slide was in operation. The crew member stated the slide was routinely in operation from 10:00 - 12:00, then from 14:00 - 16:00 (sometimes 17:00).
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm).
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal/Vomit Accident Plan
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Violation:
The company's Fecal/Vomit Accident Plan stated to maintain pH 7.0-7.2 for all accidents.
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Recommendation:
In accordance with the clarifications page to section 6.2.1.6.2 of the 2011 VSP Operations Manual, CDC recommends a pH range of 7.2 to 7.5 for loose stool accidents for inactivating Cryptosporidium.
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Item No.:
10
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Site:
Recreational Water Facilities-Jacuzzi Shock Treatment
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Violation:
For the last three months, numerous chart records indicated the shock treatment was 10 ppm for less than one hour in all jacuzzis. Each chart had at least one hour timeframe for the shock treatment manually written by the crew member, however these start times were when the chart recorder pen indicated the chlorine level to be well below 10 ppm at that time. On average, 30-45 minutes after the noted start time was when the recorder pen indicated the chlorine level to be at least 10 ppm.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
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Item No.:
19
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Site:
Buffet-Calumet - Pasta Station (Port Side)
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Violation:
An uncovered bowl of grated parmesan cheese was set outside of the buffet line sneeze shield for passenger self service.
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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-Calumet - Starboard/Forward Dessert Station
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Violation:
The 'welcome onboard' fruit-covered sponge cake at the buffet was left as a whole cake and passengers were cutting and spooning portions on their plates. The butter knife and spoon used had soiled handles which were left in contact with the cake between uses.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized). Replace the serving utensil when the handle becomes soiled.
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Item No.:
20
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Site:
Buffet-Calumet - Port/Forward and Port/Aft Beverage Stations
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Violation:
At the port forward beverage station there were three woven baskets set out for self-service with only one small paper liner on the interior surface. Several of the rolls made contact with the basket, which were not easily cleanable. The same observation was made of the three baskets on the port/aft daily specials buffet section, where one sliced bread basket and two baskets of rolls had food contacting the basket surfaces.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The in-use conveyor dishwash machine's final sanitizing rinse pressure registered only 5 psi from the mounted gauge. Ship's staff corrected this during the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (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.:
29
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Site:
Galley-Calumet - Hot Galley
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Violation:
The opposite facing handwash stations in the center of the cook line were partially blocked by a clean skillet on the counter on one station and pans of pasta extending over the handwash station on the opposite side. This was corrected during the inspection.
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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
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Site:
Bar-La Serene Bar
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Violation:
Dust debris accumulated on the deckhead panels surrounding the two circular air supply vent covers in the front bar 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.:
33
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Site:
Galley-Hot Galley - Potwash
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Violation:
Water leaked from the deckhead profile at the right, front corner of the sanitizing sink exhaust canopy hood.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
39
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Site:
Buffet-Calumet - Port/Aft Beverage Station
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Violation:
One live fruit fly was observed on the top exterior surface of the juice dispenser.
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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.:
41
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Site:
Housekeeping-
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Violation:
The revised Outbreak Prevention and Response Plan stated the number of cases for Code Yellow was 1% - 1.99% guests and/or crew, and for Code Red 2% or more for guests and/or crew.
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Recommendation:
Remove all references to "and/or" for passenger and crew cases. Ensure the OPRP refers to the specific percentages among passengers or crew.
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Item No.:
41
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Site:
Housekeeping-
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Violation:
When stepping down from Code Red to Code Yellow or Code Green, the OPRP plan did not indicate a measurable (quantifiable) procedure.
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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: (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.
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Item No.:
41
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Site:
Housekeeping-
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Violation:
The OPRP did not include procedures for protecting guests and/or crew during fogging procedures.
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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: (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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