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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The VSP required AGE surveillance log did not have the time of illness onset for 3 patients on June 30, 2012, July 5, 2012, and July 6, 2012 and did not have the time case P5 reported to medical on June 6, 2012. The AGE surveillance log used by the ship's medical staff automatically populated the VSP required version of the AGE surveillance log and the time information was not transferred.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (2) time of the first medical visit or report to staff of illness; (12) time of illness onset.
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Item No.:
08
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Site:
Potable Water-Reverese Osmosis Unit #2
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Violation:
The permeate line from the Reverse osmosis unit to the chlorine injection point was striped blue/purple/blue.
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Recommendation:
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.
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Item No.:
08
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Site:
Potable Water-Evaporators
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Violation:
The distillate lines from the evaporators to the chlorine injection point were not striped blue/gray/blue
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Recommendation:
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.
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Item No.:
08
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Site:
Potable Water-Spa Whirlpools
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Violation:
There were three backflow prevention devices installed on the hoses used to clean and fill the three whirlpools in the spa, but these devices were not on the cross-connection control 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.
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Item No.:
10
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Site:
Recreational Water Facilities-Sample Points
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Violation:
The sample points for the whirlpools and the Mickey Splash Zone were after the compensation tank.
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Recommendation:
Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children?s pools, and wading pools and every 4 hours for all other RWFs.
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Item No.:
10
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Site:
Recreational Water Facilities-Secondary Standards
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Violation:
There were no secondary standards for the swimming pool and whirlpool test kit. According to the staff, the standards have been ordered.
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Recommendation:
Where available, ensure appropriate secondary standards are onboard for electronic test kits to verify test kit operation.
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Item No.:
11
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Site:
Medical-Crew Reporting
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Violation:
During voyage 822, a youth center worker had acute gastroenteritis (AGE) symptoms starting on July 9, 2012 at 10:30 p.m. and according to their time card, this person worked from 8:30 p.m. until 12:02 a.m. the same day. Also, this worker did not report to medical until 9:15 a.m. on July 10, 2012. During voyage 821, a state room host that handled food clocked in at 6:29 a.m. and was clocked out at 4:15 p.m. due to a guest drill. This worker had AGE symptoms starting at 10:40 a.m. and reported to medical at 3:00 p.m. During voyage 820, a worker that handled food had AGE symptoms starting at 6:30 a.m. on June 26, 2012 and did not report to medical until 3:00 p.m. the same day. This worker clocked in from 6:30 a.m. to 11:30 a.m. and clocked in again at 3:01 p.m. A time card review indicated this worker was clocked out by management as unfit for duty starting at 3:01 p.m. During voyage 820, a worker that handled food had AGE symptoms beginning at 9:00 p.m. on June 24, 2012, clocked out at 9:14 p.m. and did not report to the medical center until 9:00 a.m. on June 25, 2012. On the previous inspection, a beverage server had AGE symptoms for over 8 hours before reporting to medical and it was not determined if they worked while symptomatic.
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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.:
13
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Site:
Medical-
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Violation:
During voyage 821, a state room host that handles food clocked in at 6:29 a.m. and was clocked out at 4:15 p.m. due to a guest drill. This worker had AGE symptoms starting at 10:40 a.m. and reported to medical at 3:00 p.m. During voyage 820, a worker that handled food had AGE symptoms starting at 6:30 a.m. on June 26, 2012 and did not report to medical until 3:00 p.m. the same day. This worker clocked in from 6:30 a.m. to 11:30 a.m. and clocked in again at 3:01 p.m. A time card review indicated this worker was clocked out by management as unfit for duty starting at 3:01 p.m. During voyage 820, a worker that handled food had AGE symptoms beginning at 9:00 p.m. on June 24, 2012, clocked out at 9:14 p.m. and did not report to the medical center until 9:00 a.m. on June 25, 2012.
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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; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food.
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Item No.:
16
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Site:
Dining Room-Consumer Advisory
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Violation:
There was a consumer advisory on the dinner menus in Lumiere's restaurant but steaks such as sirloin and tenderloin were cooked to order and were not identified with an asterisk. Also, there was no consumer advisory on the Lumiere restaurant breakfast menu, but eggs were cooked to order and cold-smoked salmon was served ready-to-eat with bagels.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
19
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Site:
Galley-Parrot Key Galley Kids Section
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Violation:
Inside the dry store room there was a large plastic bin that was soiled on the inside with food debris and contained individual boxes of cereal. One of the cereal boxes was cut open, and several of the boxes inside the bin were soiled with loose food debris and cereal.
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Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Buffet-Topsider's Port Buffet
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Violation:
Cooked shrimp in the shell were displayed in the two port buffet cold wells with two large carved ice blocks of a clam shell. There was water melting from the ice blocks and directly contacting the cooked shrimp. The ice blocks used to carve the clam shell were made from non-potable water. Staff removed the shrimp and provided cloth protection around the ice carving. Shrimp directly in contact with the non-potable ice were discarded.
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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.
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Item No.:
19
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Site:
Provisions-Fish/Seafood Walk-in Freezer #13
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Violation:
A pallet filled with boxes of frozen fish was positioned directly beneath the evaporative condenser. Water had dripped onto a box of orange roughy fillets and a layer of frozen water was on top of the box. Also, ice icicles were visible along the side of the orange roughy box.
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Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; and (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
21
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Site:
Buffet-Crew Mess
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Violation:
The legs of the deck-mounted cash soda machine were within one inch of the deck, making cleaning difficult. There were coins and large pieces of food debris between the soda machine frame and the deck.
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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.:
21
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Site:
Food Service General-Most Food Areas and all Galleys
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Violation:
Several undercounter reach-in refrigerator doors were not tight-fitting in the lower half, creating a gap between the door and the frame when fully closed. The areas and refrigerators included: Lumiere's galley #354; garde manger #290, #291, #288, and #275; Pastry #319; Topsider's Buffet Port #654, 645, and 660; Pinocchio's Pantry # 725; and crew mess buffet #114.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Parrot Key Galley Warewashing
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|
Violation:
The in-use flight-type conveyor warewash machine had a wash gauge temperature of 153F, while the actual wash tank temperature measured 160F by the inspector. There was excessive steam visible from the right upper final rinse arm spray nozzles during operation. Staff repaired the machine during the inspection.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. 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.:
26
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Site:
Galley-Parrot Key Pantry Ice Machines
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|
Violation:
There was an accumulation of a granular, grey sediment inside the right side of the water bath in each of the two ice maker compartments.
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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:
Pantry-Medical
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Violation:
The inside of the microwave had a brown residue on the top upper panel and there was food residue throughout the interior.
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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:
Pantry-Medical
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Violation:
The area surrounding the sides and front of the outside of the microwave was soiled with a brown residue and old food debris.
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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:
Other-Lumiere's Pantry
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|
Violation:
There were water droplets along the coffee station counter below the paper towel dispenser for the adjacent handwash sink. The paper towel dispenser was positioned partly above the counter.
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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:
Pantry-Bell Box
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Violation:
The top exterior surface of the juice dispenser had a layer of brown debris resembling coffee. The adjacent coffee dispenser had a similar layer of brown debris on the top exterior surface. Also, there was a layer of dust on the top exterior surface of the two door display refrigerator.
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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.:
33
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Site:
Food Service General-Galleys and Pantries
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|
Violation:
The deck surfaces throughout the galleys and pantries were damaged and pitted, making cleaning difficult. In some galley areas there were several broken and missing deck tiles.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Crew Mess
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Violation:
There were coins and large pieces of food debris between the soda machine frame and the deck. The legs of the deck-mounted cash soda machine were within one inch of the deck, making cleaning difficult.
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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:
Buffet-Crew Mess Beverage Station
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Violation:
There was a significant layer of dust along the loose deckhead panels and especially at the gaps between the deckhead panels above the beverage counter.
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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:
Provisions-Fish/Seafood Walk-in Freezer #13
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Violation:
There was a continuous water leak observed from a deckhead hatch to the deck below just inside the entry door to the freezer.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
36
|
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Site:
Buffet-Crew Mess Beverage Station
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Violation:
The light intensity behind the two ice dispensers was less than 110 lux.
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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:
Galley-Pantry
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Violation:
The light intensity was less than 220 lux on the left side of the floor-mounted mixer in the forward port corner of the pantry.
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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.:
36
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Site:
Buffet-Crew Mess Beverage Station
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Violation:
The light intensity behind the counter-mounted soda machine was less than 110 lux.
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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:
Galley-Parrot Key Pantry
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Violation:
The light intensity around and behind the counter-mounted soda machines on the beverage counter and the ice machines was less than 110 lux.
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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:
Pantry-Deck 8 Bridge
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Violation:
The light intensity behind and around the deck-mounted ice machine was less than 110 lux.
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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:
Pantry-Bell Box
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Violation:
The light intensity behind and around the counter-mounted coffee and juice dispensers and the ice machine was less than 110 lux.
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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:
Pantry-Pluto's Bar
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|
Violation:
The light intensity at the handwash sink was less than 220 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.:
39
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Site:
Galley-Lumiere's Galley Garde' Manger
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Violation:
One live small fly was observed on the aft bulkhead near the handwash station and another live small fly was observed on the aft deckhead.
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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:
Galley-Parrot Key Pantry Potwash
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Violation:
There was a live small fly on the bulkhead beside the soap dispenser for the handwash station.
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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:
Galley-Hot Galley
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|
Violation:
One live small fly was observed on the food preparation counter.
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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:
Preparation Room-
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Violation:
One live small fly was observed on the deckhead.
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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-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP did not have a concentration for the disinfectant used on non-food contact surfaces.
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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: (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses).
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Item No.:
43
|
|
Site:
Housekeeping-Shower Head Disinfection
|
|
Violation:
The shower head disinfection protocol indicated a CT of 600 was reached by applying 100 ppm of disinfectant for 6 minutes, but the staff reported that a range of concentration was used between 50-200 ppm for 6 minutes.
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|
Recommendation:
Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
43
|
|
Site:
Ventilation-Air Handling Units
|
|
Violation:
Technical water was used to clean the air handling units.
|
|
Recommendation:
Use only potable water for cleaning HVAC distribution systems.
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