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Item No.:
02
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Site:
Medical-Immediate Contacts of Symptomatic Crew
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Violation:
The 24- and 48-hour follow-up interviews were not documented for the two immediate contacts of a symptomatic acute gastroenteritis crew member who became ill on 5 March.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
02
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Site:
Medical-Bacterial Clinical Specimen Collection Containers
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Violation:
The ship did not have at least 10 bacterial clinical specimen collection containers onboard. Medical staff explained these containers were ordered in November 2015, but urethral containers were received instead. The correct containers have been ordered.
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Recommendation:
Ensure the medical staff maintains a supply of at least 10 clinical specimen collection containers for both viral and bacterial agents (10 for each), as well as a shipping container that meets the latest shipping requirements of the International Air Transport Association (IATA) and U.S. Department of Transportation for Biological Substances, Category B designated shipments (or higher). Ensure the vessel maintains the appropriate labels and markings required for shipping Biological Substances, Category B shipments. Ensure the vessel maintains appropriate refrigerant materials to keep clinical specimens cool. (see Annex 13.4 of the VSP 2011 Operations Manual.)
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Item No.:
08
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Site:
Potable Water-Bunker Records
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Violation:
Between 19 October - 1 November 2015, no pH values were recorded during bunkering. The ship bunkered potable water approximately four days between these dates for 5-8 hours each day.
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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 hourly during the bunkering of potable water. 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.:
10
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Site:
Recreational Water Facilities-Fecal/Vomit Accident Report
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Violation:
The report procedures stated to 'maintain pH of 7.2-7.8 during contact time. Take samples from inside the pool/spa at three locations to ensure proper mixing.' No pH values were recorded during the vomit accident response on 21 December, nor did the updated report form include areas to record these pH values.
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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. Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.8 is available for review during inspections. As stated in Annex 13.8.1, record all fecal/vomit accidents in a log with all of the following information:
(1) Name of RWF; (2) Date of event; (3) Time of event; (4) Number of bathers; (5) Formed stool, loose stool, or vomitus; (6) Chlorine residual for disinfection; (7) Contact time for disinfection; (8) pH level for disinfection; (9) Chlorine residual for reopening; (10) pH for reopening.
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Item No.:
13
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Site:
Galley-Potwash
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Violation:
The galley worker who inspected the clean potwash rack passed two soiled cutting boards from the clean end of the three-compartment sink to the soiled end. The worker on the clean end of the three-compartment sink handled these soiled cutting boards.
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Recommendation:
Ensure crew members responsible for handling clean items do not also handle soiled items.
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Item No.:
16
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Site:
Other-Ginzo Menu
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Violation:
The Ginzo menu did not have a consumer advisory indicated for the 'Sushi Belt,' which contained dishes with undercooked fish.
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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 disclosure is made by one of the two following methods: (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.:
16
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Site:
Bar-Topsliders
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Violation:
A container of pina colada mix was in a cold basin on time control without its 4-hour discard label.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food: (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours.
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Item No.:
19
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Site:
Other-Cagney's
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Violation:
Two kettles of soup on the front counter were not covered or protected.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
22
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Site:
Preparation Room-Deck 3 Potwash
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Violation:
Three pans loaded in the hood-type potwash machine were not inverted and not in a position that allowed the items to drain while inside the machine.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
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Site:
Galley-Port Dishwash Machine
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Violation:
The final rinse sanitizing temperature at the manifold was over 194F, and no water was observed hitting the plates from the final rinse spray nozzles. During evaluation of the dishwasher, the final rinse pressure gauge did not activate to show the pressure was between 15-25 psi.
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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-Potwash
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Violation:
The potwash machine had been out of order since 6 February.
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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:
Preparation Room-Deck 3 Potwash
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Violation:
The temperature gauge for the three-compartment sink sanitizing compartment was inaccurate by 10F. The gauge was replaced.
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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.
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The potwash machine was out of order on the day of the inspection.
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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-Potwash
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Violation:
The three-compartment sink sanitizing compartment temperature gauge was inaccurate by 30F. The gauge was replaced.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
24
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Site:
Galley-Starboard Dishwash Machine
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Violation:
The final rinse sanitizing temperature at the manifold was over 194F, as verified by placing 200F thermolabels on the upper final rinse sanitizing spray arms. Water was observed hitting the plates from the final rinse spray nozzles.
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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 90C (194F) or less than: (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Port Dishwash Machine
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Violation:
The final rinse sanitizing temperature at the manifold was over 194F. No water was observed coming from the final rinse spray nozzles.
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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 90C (194F) or less than:(2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Dishwash Machine
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Violation:
The final rinse sanitizing temperature at the manifold was over 194F, as verified by placing 200F thermolabels on the upper final rinse sanitizing spray arms. Water was observed hitting the plates from the final rinse spray nozzles.
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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 90C (194F) or less than: (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
25
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Site:
Pantry-F.S.D. 10-2-006 and 12-2-006
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Violation:
In the deck 10 and deck 12 forward ice pantries, the wet sanitizing cloth was draped over the filled solution bucket. It could not be determined if the cloths had been used or not.
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Recommendation:
Restrict wiping cloths to the following: (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
25
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Site:
Buffet-Garden Cafe - Sweets and Fruits
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Violation:
A wet sanitizing cloth was draped over the filled solution bucket.
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Recommendation:
Restrict wiping cloths to the following: (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
26
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Site:
Galley-Potwash
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Violation:
A previously cleaned pan in the potwash clean area had a yellow discard label still attached.
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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-Ginzo Potwash
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Violation:
One previously cleaned pan was soiled with food residue in the clean rack area.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Bistro Ice Machine
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Violation:
The ice machine deflector panel had a gray slimy substance on the interior side of the panel.
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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-Versailles Hot Galley
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Violation:
Two previously cleaned grills had excessive grease residue underneath the equipment. The grills were not in use during the inspection.
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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.:
27
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Site:
Galley-Aqua Hot Galley
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Violation:
The hot tops of the warmers were soiled with old grease residue on the edges and underneath the equipment. This area was previously cleaned and not in use.
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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-Cagney's
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Violation:
Approximately 20 wine glasses were not stored inverted or protected at the waiter station. This was corrected.
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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:
Other-Cagney's
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Violation:
On the front counter, three stacks of approximately 20 plates each were not stored inverted or protected. This was corrected.
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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.:
36
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Site:
Bar-Sugarcane Mojito
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Violation:
The light intensity was less than 110 lux at the handwashing station when the area was in operation. This was corrected.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
40
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Site:
Integrated Pest Management-Food and Beverage Incoming Shipments
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Violation:
No documentation was available for pest monitoring for incoming food and beverage shipments on 6 March.
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Recommendation:
Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
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Item No.:
42
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Site:
Children Area-Turtles and Seals Areas
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Violation:
In the Turtles (3-5 year old) toilet room, the handwash station water temperature measured 129F. At the Seals (6-9 year old) two-sink handwash station, the water temperature measured 122F at both faucets. Staff explained during Open Play and when the number of participants was low, all kids remained in the Seals area. During the inspection the plumber arrived to modify all faucets.
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Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
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