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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The electronic data system used for the AGE logs could not export the data in the format required by the 2011 VSP Operations Manual. Also, the data system did not allow the medical staff to remove a reportable case with underlying illness as the cause of AGE or count a case that they considered to be a reportable AGE case, but did not fully meet the definition.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates
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Violation:
Except for whirlpool 1 and 2, turnover rates for each Recreational Water Facility (RWF) was calculated using pump calibration curves and not by flow meters. According to the staff, flow meters have been ordered and will be installed. (2011 VSP Operations Manual)
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Recommendation:
Install flow meters to accurately calculate flow rates to ensure proper turnover rate calculations and to appropriately determine bather load.
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Item No.:
10
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Site:
Recreational Water Facilities-Chart Recorders
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Violation:
Chart recorders or electronic data loggers with security features were not installed at each RWF to monitor pH and free halogen from either the body of each RWF or from the return line before the compensation tank. (2011 VSP Operations Manual)
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. 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. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Drain Covers - Yard
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Violation:
The documentation on yard fabricated gravity drain covers installed in RWFs with multiple drains (2 or more drains greater than 3-feet apart) did not indicate the covers met the requirements of ASME A112.19.8-2007. (2011 VSP Operations Manual)
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Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency.
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Item No.:
13
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Site:
Other-Concierge Lounge
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Violation:
The milk for the coffee machine was placed on temperature control following being on time control.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
16
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Site:
Galley-
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Violation:
The dinner service for the crew mess was more than 4 hours from set-up time to discard time, but the use of 4-hour discard labels for food on time control was not included in the plan.
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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.
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Item No.:
16
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Site:
Room Service-Deck 5
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Violation:
Room service is open 24 hours a day and the time control plan did not indicate the use of 4-hour discard labels.
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Recommendation:
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): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Buffet-Staff Mess
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Violation:
There was no consumer advisory for the eggs cooked to order or served undercook on the buffet in the staff mess.
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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: (1) 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 OR (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:
Room Service-Deck 8
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Violation:
The breakfast service was more than 4 hours between set-up time and discard time and the use of 4-hour discard labels for food on time control was not indicated in the plan.
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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.
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Item No.:
16
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Site:
Other-Concierge Lounge
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|
Violation:
The temperature of the milk for the coffee machine was measured at 48°F using the inspector's and staff's thermometers. The milk was listed as being on temperature control. The ambient temperature of the milk compartment was 39°F. Staff indicated the milk came from being on time control in the Windjammer.
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Recommendation:
Ensure potentially hazardous foods (PHF) that are placed on time control are never placed back in temperature control. 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.:
18
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Site:
Provisions-Fresh Meat
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Violation:
Several sealed boxes of hamburger patties stored above boxes of lamb shank and oxtail. The boxes of hamburger patties were moved.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
19
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Site:
Buffet-Crew Mess
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|
Violation:
Food out-for-service in a few containers on the line did not have serving utensils.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-Windjammer - Line 1
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|
Violation:
Biscuits out for service were placed out on the line without a service utensils. A passenger was observed grabbing biscuits with bare hands.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Buffet-Windjammer - Line 1 Cereal Stand
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|
Violation:
Soiled plates, glasses and utensils were stored immediately adjacent to dry cereal.
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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:
Buffet-Windjammer - Line 2 Island Grill
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|
Violation:
From the service side of the counter, there was a seam on the far right side where the counter top met the bulkhead,
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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.:
21
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Site:
Buffet-Windjammer - Line 2 Island Grill
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|
Violation:
There was a large gap on the underside of the counter top where the stainless steel profile strip was loose. This counter top was to the right of compartment 4811.111.7001.
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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.:
21
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Site:
Bar-Cafe Promenade
|
|
Violation:
There was a gap in the technical compartment below the utility sink where the drain line penetrated the back of the compartment.
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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.:
21
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Site:
Bar-Sports Bar
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Violation:
There was a hole in the top of the multi-flow cabinet, leading to a void space.
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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.:
21
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Site:
Galley-Hot Galley
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Violation:
The front panel of the grease pan was separating from the pan.
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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.:
21
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Site:
Galley-Deck 4 - Pastry
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|
Violation:
Insulation and sealant below the dipper well inside the technical compartment was difficult to clean because it was not smooth.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
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Site:
Galley-Deck 3 and 4 Potwash
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|
Violation:
The data plates on the pot wash machines indicated a total cycle time and not the separate wash and final rinse times.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
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Site:
Galley-Deck 5 - Dishwash
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|
Violation:
The final rinse temperature gauge was not accurate. The gauge indicated between 212 and 220 °F and there was no steam visible at the final rinse spray nozzles in the machine.
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Recommendation:
Calibrate the final rinse gauge.
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Item No.:
23
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Site:
Galley-Deck 5 - Dishwash
|
|
Violation:
The wash temperature for the flight-type warewash machine was below the required 160°F. The water temperature was measured at 152°F and the wash temperature gauge indicated 155°F. The wash temperature was increased and re-measured at 161°F.
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Recommendation:
Maintain the temperature of the wash solution in manual warewashing equipment at not less than the temperature specified on the cleaning agent manufacturer?s label instructions.
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Item No.:
24
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Site:
Buffet-Windjammer - Fruit and Yogurt Line 1
|
|
Violation:
A container of chlorine sanitizing solution was measured at less than 50 ppm.
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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).
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Item No.:
25
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Site:
Preparation Room-
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|
Violation:
A bucket of bleach sanitizing solution was very cloudy.
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|
Recommendation:
Restrict wiping cloths to the following: (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:
Bar-Dizzy's Bar
|
|
Violation:
The inside of the ice dispensing port of the ice/water machine was soiled with a black speckled material and the sealant was peeling.
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|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
27
|
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Site:
Buffet-Windjammer - Line 2
|
|
Violation:
The lower edge of the paper towel dispenser was soiled.
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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. Ensure that employees are using handwash stations for handwashing, and no other purposes.
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Item No.:
27
|
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Site:
Galley-Deck 3 - Pastry
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|
Violation:
A black and brown slimy material soiled the pipe insulation in the technical compartment below the utility sink, below the center preparation 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.:
29
|
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Site:
Galley-Cafe Promenade
|
|
Violation:
The minimum water temperature at the handwash station next to the dishwash machine was measured at 142°F. and the minimum water temperature at the handwash station next to the cleaning locker was measured at 135°F using the inspector's thermometer.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
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Item No.:
33
|
|
Site:
Galley-Decks - Hot Sections
|
|
Violation:
Grout was recessed in the hot sections of the main galley and crew galley.
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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:
Bar-Cafe Promenade
|
|
Violation:
There was a hole leading to a void space in the deckhead above the counter near the pass-through door.
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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.:
34
|
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Site:
Galley-Cafe Promenade
|
|
Violation:
Water from a drain line below the handwash station next to the dishwashing machine was dripping on to the deck below.
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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
|
|
Site:
Bar-Sports Bar
|
|
Violation:
The light intensity was below 220 lux in some areas on the preparation counters.
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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:
Food Service General-Lighting
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|
Violation:
The light intensity was below 110 lux behind and around many pieces of deck- and counter-mounted equipment. This was observed at the Windjammer beverage stations #3 and 4, the Windjammer galley ice machine, the Cafe Promenade galley ice machine, and the Concierge Lounge beverage station.
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|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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
|
|
Site:
Buffet-Windjammer Beverage Stations #3 and 4
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|
Violation:
The light intensity was below 220 lux in front of the beverage equipment.
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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
|
|
Site:
Galley-Lighting Behind Ovens
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|
Violation:
The light intensity was less than 110 lux behind many of the stack and combination ovens in the main and crew galleys.
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|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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
|
|
Site:
Housekeeping-Housekeeping - Ice Pantries
|
|
Violation:
In the ice pantries inspected, the artificial lighting around ice machines was less than 110-lux of light. This was noted in the previous inspected.
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|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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.:
37
|
|
Site:
Galley-Windjammer Warewash Area
|
|
Violation:
Condensation collected above the soiled landing of the in-use warewash machine.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
39
|
|
Site:
Bar-Cafe Promenade
|
|
Violation:
There was one fly at the beverage station.
|
|
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.:
40
|
|
Site:
Integrated Pest Management-Forward Mooring Line
|
|
Violation:
A rat guard was not installed on one of the forward starboard side mooring line.
|
|
Recommendation:
Ensure outer openings are protected from rodents by placing rat guards on each mooring line.
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