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Item No.:
02
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Site:
Medical-Immediate Contacts of Symptomatic Crew
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Violation:
The review of the acute gastroenteritis (AGE) logs found that there was no documentation if the symptomatic crew members had immediate contacts or significant others, other than cabin mates. The medical forms had check boxes to answer these questions but were never selected.
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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. An immediate contact means sharing a cabin either full or part time or sharing its bathroom facilities. This includes boyfriends, girlfriends, spouses, or other significant others. If the symptomatic crew member has no cabin mate or other immediate contact, this must be documented.
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Item No.:
06
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Site:
Potable Water-Microbiologic Sample Reports
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Violation:
In several occasions, staff could not show that bunkered water met potable water standards by: (1) not having a copy of the most recent microbiologic report from each port before bunkering potable water, (2) having an analysis report older than 30 days from the date of potable water bunkering; (3) collecting and analyzing water samples for the presence of E. coli and documenting that the samples were positive and negative, pre and post chlorination for both coliforms and E. Coli. Specifically, the ship bunkered potable water in Halifax, Quebec, and Montreal in four occasions (2, 3, 4, 8 September). Records documented that microbiologic samples were collected from tanks filled with the water and were positive and negative at the same time, pre and post chlorination for both coliforms and E. Coli. Staff stated that it was a mistake while completing records and samples were negative, but there were no other records to verify sample results. Water quality reports from the ports of Halifax and Quebec were dated 3 August and there was no report for the port of Montreal. In addition, the ship bunkered potable water in Isafjordur on 15 August, no microbiological sample was collected by the ship, and the last water quality report from this port was dated 11 May.
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Recommendation:
Where available, ensure the vessel has a copy of the most recent microbiologic report from each port before bunkering potable water to verify that the water meets potable standards. Ensure the date of the analysis report is 30 days or less from the date of potable water bunkering, and include an analysis for Escherichia coli at a minimum. If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers' specifications.
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Item No.:
07
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Site:
Potable Water-Disinfection
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Violation:
Ship staff was not following the disinfection process outlined by VSP and their procedures. VSP requirements and the cruise line procedures stated to disinfect with 50 ppm of chlorine for 4 hours in scheduled operations or 200 ppm of chlorine for 1 hour in case of an emergency. For example, none of these were emergency operations: (1) a record for a mechanical potwasher pump 2 dated 2 February documented a disinfection of 1.10 ppm of chlorine at the beginning of the 2 hours disinfection process and 200 at the end; (2) a record for a new tap and water lines for boiling pans in bakery dated 15 May documented a disinfection of 100 ppm of chlorine for 2 hours; (3) a record for a new tap and water lines for boiling pans in hot galley dated 2 May documented a disinfection of 100 ppm of chlorine for 2 hours; (4) records documented that a centrifugal potable water pump was disinfected on 29 July with 300 ppm of chlorine for 2 hours; (5) a record for pipe replacements for cabins B185 and B187 dated 28 August documented a disinfection of 200 ppm of chlorine for 1 hour; (6) a record for pipe replacements for cabins 7023 and 7021 dated 26 August documented a disinfection of 200 ppm of chlorine for 1 hour; (7) a record for pipe replacements for cabin 6178 dated 10 August documented a disinfection of 200 ppm of chlorine for 1 hour; (8) a record for pipe replacements for ice dispenser in Lido dated 8 August documented a disinfection of 200 ppm of chlorine for 1 hour.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The previous inspection of 22 April 2012 found that the air gaps for the backwash drains of the mineralizer were not included on the list of cross-connections. The current inspection found that these air gaps were not yet included on the list.
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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-Tank Maintenance Records
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Violation:
Records documented that potable water tank 51 Port was painted on 16 February but there was no information on the paint curing and drying times, flushing information, or the concentration of chlorine after flushing and before putting the tank back in service.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers' recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers' recommendations for application, drying, and curing; and (3) written documentation that the manufacturers' recommendations have been followed for application, drying, and curing. Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service. Document the free halogen residual level.
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Item No.:
08
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Site:
Potable Water-Disinfection
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Violation:
Records documented that a centrifugal potable water pump was disinfected on 29 July with 300 ppm of chlorine for 2 hours. There was no information about flushing or concentration of chlorine before putting the pump back in service.
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
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Item No.:
08
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Site:
Potable Water-Far Point
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Violation:
The sample line of the far point analyzer was directed to under the rim of the deck drain.
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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:
Recreational Water Facilities-Pump Room Midship
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Violation:
The drain line connected to the compensation tanks for the port and starboard whirlpools was painted blue indicating potable water.
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Recommendation:
Do not paint blue drain lines.
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Item No.:
10
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Site:
Recreational Water Facilities-Wading Pool Turnover Rate
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Violation:
This wading pool had 2 waterfall features installed after the last inspection of 2012. The water fell from a few feet high to the approximately 6 inches of water on the pool's bottom, creating some turbulence. The turnover rate for this facility was 360 minutes and not 1 hour as required for this type of interactive RWF.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour.
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Item No.:
13
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Site:
Buffet-Crew Mess
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Violation:
The manager in-charge of the area placed potentially hazardous soft serve ice cream on time control over an hour before the lunch time control service period started.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines.
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Item No.:
16
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Site:
Buffet-Crew Mess
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Violation:
Strawberry ice cream mix was inside the hopper of the soft serve ice cream machine when the inspection team arrived in the area around 10:00. The ice cream machine was listed on the time control plan as a time control unit, but it was not physically labeled as such. When asked what time the ice cream mix was placed into the hopper, staff stated it was between 8:00 to 8:30. However, the posted time control plan stated the lunch service period for the crew mess was 9:30-13:30. The ice cream mix was discarded and replaced with new product.
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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 (1) Has an initial temperature of 5°C (41°F) or less or 57°C (135°F) or greater before placement on time control. (2) Is not be placed on temperature control again. (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. and (4) Is discarded within 4 hours of placement on time control. Ensure potentially hazardous food is not placed on time control before the set-up time identified on the time control plan. Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Room Service-Menus
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Violation:
The room service menus had a general consumer advisory at the bottom about consuming raw or undercooked meat, fish, or egg products, but the smoked Atlantic salmon, all American burger, seared salmon steak, and steak sandwich did not have asterisks linking the foods to the advisory. These products could be cooked-to-order.
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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:
Galley-Reach-in Refrigerator 8.70B
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Violation:
The internal temperature of sliced tomatoes stored in a plastic container was measured at 47°F in the center of the product. According to the cooling log, the sliced tomatoes were properly cooled the previous afternoon. The container was discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
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Item No.:
19
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Site:
Other-ECR Toilet Room
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Violation:
A banana bunch of 5 ripe bananas was stored on top of the washer/dryer inside the ECR toilet room.
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Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (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-Dairy Walk-in Refrigerator
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Violation:
The feet of a metal deck stand were resting against boxes of food.
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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.:
21
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Site:
Other-Neptune Lounge
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Violation:
The dome display case had wheels, but it was also fastened to the deck so it does not move during rough seas. The clearance between the deck and the bottom of the display case was less than 6 inches.
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Recommendation:
Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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Item No.:
24
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Site:
Food Service General-Dishwash Machines
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Violation:
The final rinse temperature was measured above 200°F in the manifold on three separate dishwash machines: the rack-type dishwash machine in the lido and the two conveyor dishwash machines in the main galley. Excessive steam was only observed in the inboard dishwash machine in the main galley. The plate surface temperature was 178°F-180°F as measured by the inspector and crew member in all three machines.
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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 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
28
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Site:
Preparation Room-
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Violation:
The paper towel dispenser for the handwash station by the entrance was located on the bulkhead to the right of the sink and above the preparation table. The plastic wrap used to cover foods was stored under the paper towel dispenser. Excess water from one's hands could have potentially dripped onto the plastic wrap as they reached for paper towels.
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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.:
33
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Site:
Other-Neptune Lounge
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Violation:
The deck under the dome display case was soiled with dust and 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:
Provisions-Meat Thawing Room 7
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Violation:
The deckhead/bulkhead juncture to the left of the compressor unit had a large gap. Ice was accumulating on the bulkhead directly under the gap.
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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, 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:
Buffet-Lido Wild Harvest Starboard Side
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Violation:
The bulkhead inside the undercounter cabinet below the juice machines was soiled behind the juice machines water supply line.
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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:
Buffet-Crew Mess
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Violation:
Water was leaking from the supply line of the coffee machine by the water filter. A small hotel pan was on the deck catching the water.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Bar-Explorations Café
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Violation:
The light intensity behind and around the new espresso machines on the back counter was less than 110 lux. The new espresso machines were recently installed and not in operation.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Lido Distant Land Port Side
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Violation:
The lights under the shelf on the back preparation counter were not turned on during the operation, resulting in a light intensity less than 220 lux on most of the back counter.
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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.:
39
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Site:
Buffet-Lido Starboard Beverage Station
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Violation:
One live fly was observed by the coffee machines.
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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.:
39
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Site:
Buffet-Lido Bistro Port Side
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Violation:
One live house fly was on the deckhead above the hot line. This area was in operation.
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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:
Other-ECR Toilet Room
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Violation:
This toilet room did not have a sign advising users to use hand towels, paper towel, or tissue to open the door when exiting.
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Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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Item No.:
42
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Site:
Children Area-Club HAL
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Violation:
At the diaper changing station, there were no disposable gloves and a sign advised to wash hands after changing diapers and not after each diaper change.
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Recommendation:
Include in each diaper changing station: (1) A changing table that is nonabsorbent, nontoxic, smooth, durable, easily cleanable, and designed for diaper changing; (2) A supply of disposable diapers, gloves, wipes, table cleanser, and disinfectant; (3) An airtight, soiled-diaper receptacle; and (4) An adjacent handwashing station. Post signs in the diaper changing area advising handwashing after each diaper change.
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Item No.:
43
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Site:
Ventilation-Unit AP 7.5.01
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Violation:
The condensate collection pan of this air handling unit could not be accessed for inspection, maintenance, and cleaning. Staff stated that they do a backwash from outside.
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Recommendation:
Ensure air handling unit condensate drain pans and collection systems are able to be accessed for inspection, maintenance, and cleaning. Install sight windows or use other effective methods to allow for full inspection of condensate collection pans when original equipment access makes evaluation during operational inspections impractical.
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