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Item No.:
01
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Site:
Medical-4-Hour Report
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Violation:
A 4-hour update report was sent by the medical personnel after departing from Miami on 14 April. This updated report should have been sent no less than 4 hours before arrival to Miami and not after departure.
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Recommendation:
If the number of cases changes after submission of the initial report, submit an updated report no less than 4 hours before the vessel's arrival at the U.S. port. Ensure that the 4-hour update report contains a cumulative total count of the reported crew and passengers during the entire cruise, including the additional cases.
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Item No.:
06
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Site:
Potable Water-Microbiological Monitoring
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Violation:
Three of the four samples collected in April were from deck 4.
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Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result.
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Item No.:
08
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Site:
Potable Water-Testable Devices
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Violation:
There was no documented test for the reduced pressure assembly for the pulper room on deck 5 since January 2015.
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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.:
08
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Site:
Potable Water-Analyzers
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Violation:
There were no air gaps for the sample lines of the far point analyzer at the bunker chlorination station and the far point.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Potable Water-Mineralizer Backwash Drain
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Violation:
The previous inspection of December 2015 found that the air gap for the mineralizer discharge was eliminated by placing a splash collar around the receiving drainage pipe. The current inspection found a beach towel wrapped around to the discharge drain that extended to the receiving drainage pipe, eliminating the air gap.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
10
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Site:
Recreational Water Facilities-Garden Villa Jaccuzzi #9
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Violation:
The safety sign had no bather load information.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs include the following: (4) bather load #.
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Item No.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
The previous inspection of December 2015 found two nonfood workers that reported to medical from 9 to 24 hours after AGE symptoms began and one of them worked while symptomatic. The current inspection found a nonfood worker and a food worker that reported to medical from 8 to 9 hours after AGE symptoms began and one of them went to a buffet while symptomatic. Specifically, (1) a utility galley cleaner had onset of AGE symptoms on 11 May at 0700 and reported to medical at 1500 the same day. He did not work, but had breakfast in the crew mess at 0730 while symptomatic. In addition, (2) a dancer had an onset of AGE symptoms on 26 April at 1100 and reported to medical at 2030 the same day. He did not work or roam the ship while symptomatic. The crewmembers received disciplinary actions.
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Recommendation:
When food 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 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. 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:
Buffet-Great Outdoors
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Violation:
Raw salmon and smoked herring were served on this buffet line. The items were served on the buffet beside the entrance to La Cucina. There was no consumer advisory indicating the hazards of consuming raw or 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 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.
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Item No.:
16
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Site:
Bar-Java Caf
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Violation:
An open plastic container of commercially prepared clam and tomato juice was stored on the bar. The temperature of the juice was 70.1F. The bar manager said the items were on temperature control. The item stated to refrigerate after opening.
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Recommendation:
Ensure receiving temperatures are as follows: (1) Refrigerated, potentially hazardous food is at a temperature of 5C (41F) or below when received, (2) If a temperature other than 5C (41F) for a potentially hazardous food is specified in law governing its distribution, such as laws governing milk, molluscan shellfish, and shell eggs, the food is received at the specified temperature, (3) potentially hazardous food that is cooked and received hot is at a temperature of 57C (135F) or above, (4) A food that is labeled frozen and shipped frozen by a food-processing plant is received frozen, (5) Upon receipt, potentially hazardous food is free of evidence of previous temperature abuse.
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Item No.:
19
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Site:
Other-Engine Control Room (ECR)
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Violation:
The ECR was equipped with an espresso machine, household microwave oven, and a full size household freezer/refrigerator. Coffee and condiments were at the coffee station and the refrigerator was fully stocked with several dozens of milk containers, yogurt, cookies, and limes, among other foods. This area was not constructed in accordance with sections 7.7.4 and 7.7.5 for food storage areas.
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Recommendation:
Do not store foods: (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
19
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Site:
Provisions-Ice Cream
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Violation:
The dirty feet of a deck stand was resting against unopened containers of blueberry ice-cream in this freezer.
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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 6 Bistro
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Violation:
More than 4 cutting boards in the dirty area of the potwash were noticeably gouged with protruding plastic fibers making them difficult to clean.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Galley-O'Sheehan's
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Violation:
The top unit of the combination oven beside the grill was in use and had a difficult to clean torn gasket that was leaking water into the compartment door of the lower unit.
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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.:
21
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Site:
Buffet-Garden Cafe
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Violation:
The latching doors on the time control warming cabinets #4, #5, #6, #9, and #10 across from the hot service line were soiled, difficult to clean and in disrepair. Gaskets were damaged and hinges were broken in most areas.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. 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.:
21
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Site:
Buffet-Great Outdoors
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Violation:
The doors on the time control warming holding unit were in disrepair, dirty, and difficult to clean.
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Recommendation:
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:
Buffet-Great Outdoors
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Violation:
The left final rinse spray nozzle of the aft plate conveyor type dishwasher was partially blocked creating an ineffective sanitizer spray pattern.
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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:
Buffet-Great Outdoors
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Violation:
The sanitizing bucket beside the port side handwash sink was cloudy and dirty.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Buffet-Service Line
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Violation:
A sanitizing solution on the port side contained cloudy dirty water.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
24
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Site:
Bar-Java Caf
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Violation:
The sanitizing solution in a small black container at the entrance to this bar was measured at 0 ppm chlorine.
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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.
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Item No.:
25
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Site:
Bar-Java Caf
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Violation:
The sanitizing solution in a small black container at the entrance to this bar was measured at 0 ppm chlorine.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (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; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-Deck 6 Bistro
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Violation:
A clear glass mug in a rack of previously cleaned drinkware contained hot chocolate residue inside the mug.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Room Service Area
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Violation:
The drain spout on a previously cleaned soup kettle contained a residue of approximately 10 ml of dirty wash water.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Indigo Dishwash
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Violation:
A previously cleaned plate had a greasy residue on the surface. The staff sent the entire trolley of plates to be rewashed.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Other-Engine Control Room (ECR)
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Violation:
The top of the microwave oven was heavily soiled with dust.
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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:
Buffet-Garden Cafe
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Violation:
The latching doors on the time control warming cabinets #4, #5, #6, #9, and #10 across from the hot service line were soiled, difficult to clean and in disrepair. Gaskets were damaged and hinges were broken in most areas.
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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:
Buffet-Great Outdoors
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Violation:
The doors on the time control warming holding unit were in disrepair, dirty, and difficult to clean.
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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:
Provisions-Frozen Vegetable
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Violation:
An ice scoop was stored on top of a cardboard box of produce.
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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
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Site:
Galley-Deck 3 Aft Pastry
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Violation:
The water at the handwash station in the pastry beside the cold room measured 126F. The temperature could not be adjusted by the user.
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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:
Galley-O'Sheehan's
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Violation:
The water temperature at the handwash station across from the rack type plate warewasher in this galley measured 127F. The temperature could not be adjusted by the user.
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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:
Bar-Topside
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Violation:
The water at the handwash sink at this bar measured 125F. The temperature could not be adjusted by the user.
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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:
Bar-Shakers
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Violation:
The water in the handwash station in this area measured 124F. The temperature could not be adjusted by the user.
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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.:
32
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Site:
Food Service General-Recycling Containers
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Violation:
Throughout the galleys, paper, plastic and glass were collected in containers, and several of these containers were without covers. Varying amounts of food debris were observed on the items inside these containers, such as soiled preparation plastic gloves and paper towels used for wiping. There were no consistent procedures to protect these areas from pests that may be attracted to various levels of food debris.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
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Site:
Galley-O'Sheehan's
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Violation:
There was approximately 2 cm of dirty standing water on the deck inside the fire cabinet to the left of the dumb waiter 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.:
34
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Site:
Galley-Deck 3 Main Dishwash
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Violation:
The plastic plumbing hose was dislodged from the scupper causing a constant flow of the gray water onto the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Deck 3 Main Dishwash
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Violation:
The drinking fountain just inside the entrance across from dishwash was draining with a plastic hose directly onto the deck and puddling gray water around the entrance to the area.
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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-Garden Cafe
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Violation:
During service, the light intensity on the preparation line where the toppings for the omelet were staged across from the grille measured 105 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
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Site:
Galley-Summer Palace
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Violation:
Condensation was collecting above the combination ovens in this area and dripping onto the deck due to the of lack of air flow above the units to remove this condensation.
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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.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The children center personnel confirmed that a public vomit incident occurred in this area and that the special housekeeping team trained to respond to these public vomit incidents cleaned and disinfected the area after it was reported. The OPRP required to document these responses. However, there was no record documenting this response.
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Recommendation:
Follow the OPRP.
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Item No.:
41
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Site:
Housekeeping-Deck 12 Pool Area Public Restrooms
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Violation:
The second door upon exiting the restrooms was not equipped for a bare hands-free exit.
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Recommendation:
Equip passenger and crew public toilet facilities so persons exiting the toilet room are not required to touch the door handle with bare hands. Where toilet stalls include handwashing facilities, ensure the bare-hands-free contact begins in the toilet stall. Ensure that toilet facilities with multiple exits, such as spa dressing rooms, have bare-hands-free contact at each exit.
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