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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Logs
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Violation:
The AGE logs did not include meal seating, patient temperature, or the time a patient reported to medical. The other log entries were not in the order specified in the 2011 VSP Operations Manual and the log included additional entries in between required entries.
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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; (10) meal seating information; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (d) recorded temperature. 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.:
06
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Site:
Potable Water-Bunkering and Production
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Violation:
There were no calibration checks of the analyzer-chart recorder documented at the beginning at bunkering and production.
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Recommendation:
Calibrate at the beginning of bunkering or production when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart.
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Item No.:
06
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Site:
Potable Water-Microbiologic Monitoring
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Violation:
There was no color comparator available for the Colilert system.
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Recommendation:
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.:
08
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Site:
Potable Water-Distillate Lines
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Violation:
The distillate lines were not striped blue/gray/blue all the way to the production halogen injection point.
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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-Tanks
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Violation:
Following disinfection of the potable water tanks, the halogen level was not recorded before placing the tanks back into service.
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Recommendation:
Document the free halogen residual level.
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Item No.:
08
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Site:
Potable Water-Cross-Conneciton Control
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Violation:
Non-continuous pressure backflow prevention devices were installed on the sink and a hose with a sprayer attachment was connected to the faucet.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
10
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Site:
Recreational Water Facilities-Filter Housing and Hair Strainer Disinfection
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Violation:
The cleaning, rinsing and disinfection (concentration and contact time) of the filter housing were not recorded when the filters were changed. The concentration and contact time of the hair strainer and housing disinfection were not recorded.
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Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures. Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-pH Calibration Check
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Violation:
There were no recorded calibration checks of the pH analyzer for any of the RWFs.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer's instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
10
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Site:
Recreational Water Facilities-Halogen and pH Sample Lines
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Violation:
The sample lines for the halogen and pH analyzer chart recorders were located after the compensation tanks.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Signs
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Violation:
The safety signs for RWFs did not meet all of the requirements of the 2011 VSP Operations Manual. There was no separate safety sign for the children's pool. New signs were on order.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children's RWF signs, include the exact wording "TAKE CHILDREN ON FREQUENT BATHROOM BREAKS" or "TAKE CHILDREN ON FREQUENT TOILET BREAKS." In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Antientrapment
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Violation:
The whirlpools had 2 suction fittings less than 1 meter apart and there was no safety vacuum release system or automatic pump shut-off installed.
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Recommendation:
For RWFs with suction fittings and a single blockable drain or multiple drains (less than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a safety vacuum release system or automatic pump shut-off system.
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Item No.:
10
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Site:
Recreational Water Facilities-Flow Meters
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Violation:
The swimming pools did not have flow meters installed. Flow meters were on order.
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Recommendation:
Monitor and adjust the RWF's flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
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Item No.:
19
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Site:
Buffet-Lotus Hot Selection
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Violation:
There were plates of cinnamon rolls, bread, and pastry roll-ups out for self service without serving utensils. A passenger was observed grabbing bread with her 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-Carvery Cold Selection
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Violation:
Plates out for self-service were stacked facing up. Staff inverted the plates.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
20
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Site:
Buffet-Ice/Water Dispensers
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Violation:
There were slotted fasteners in the food contact area of the water dispenser of the ice/water machines. New slotted fasteners were installed.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Deck 2 - Hot Line
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Violation:
The plastic lid of the deck-mounted buffalo chopper had a crack, which made cleaning difficult.
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Recommendation:
Replace the lid of the buffalo chopper.
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Item No.:
21
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Site:
Galley-Deck 2 - Hot Line
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Violation:
There was a gap around the grease drain line inside the drip pan housing of the grooved griddle.
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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:
Food Service General-Refrigerator Condensate Collection Pans
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Violation:
Several of the double door full height refrigerators located throughout the main galley, crew galley and bars had a stainless steel condensate collection pan below the brine lines inside upper technical compartments. In several instances, water was dripping from the technical compartments to the doors below from full collection pans.
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Recommendation:
Provide a drain line for these condensate collection pans or inspect and drain them on a regular basis.
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Item No.:
21
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Site:
Preparation Room-
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Violation:
The pipe insulation in technical compartments 1 and 2 was wet and shriveled, and in a few locations the insulation was split.
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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:
Preparation Room-
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Violation:
There was a leak from the bottom, right, front corner of the potwash machine.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 2 - Warewash
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|
Violation:
The temperature gauge for the final rinse nozzle/manifold for the in-use flight-type warewash machine was out of calibration. The digital display indicated 223F, but there was no steam at the final rinse nozzles.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
23
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Site:
Galley-Deck 2 - Warewash
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|
Violation:
Large particles of food were in the wash, rinse and final rinse compartments of the in-use flight-type warewash machine.
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Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
26
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Site:
Buffet-Deck 1 - Staff Mess
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|
Violation:
A pink substance soiled the previously cleaned ice chute of the combination ice/water machine. In addition, a brown substance soiled the inside of the ice storage bin.
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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:
Buffet-La Piazza Hot Selection
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Violation:
The underside of the over shelf at the counter between the bain marie and the cold well/pizza display unit 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:
Food Service General-Refrigerator Condensate Collection Pans
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Violation:
Some condensate collection pans below brine lines in the upper technical compartments of full-height refrigerators were soiled with a black-brown substance.
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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:
Galley-La Piazza Scullery
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Violation:
Numerous self-service trays were coming out of the warewash machine stacked on top of each other. This prohibited proper washing and sanitizing of the trays. The trays were then repositioned in the warewash racks parallel to the conveyor, which allowed for proper washing and sanitizing.
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Recommendation:
Ensure items are placed in the warewash machine in a manner so they can be properly washed and sanitized.
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Item No.:
33
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Site:
Preparation Room-
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Violation:
There was missing and recessed grout around one of the deck tiles next to the pillar. Water was pooled in the recessed area.
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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:
Galley-Deck 2 - Britannia Cellar
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Violation:
Moisture, corrosion and a black substance like mold was along the stainless steel deckhead seam above the wine bottle storage shelves.
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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.:
34
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Site:
Preparation Room-Potwash
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Violation:
The water line to the sanitizing sink was leaking at the turning valve. In addition, the base of the faucet between the wash and rinse sinks was leaking.
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Recommendation:
Ensure the plumbing system in food areas is maintained in good repair.
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Item No.:
35
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Site:
Preparation Room-Potwash
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Violation:
The water leaking from the bottom of the potwash machine was not directed to the scupper and was pooling on the stainless steel deck plate below the machine.
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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:
Dining Room-Todd English
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Violation:
The light intensity could not be raised to 220 lux at all areas of some of the waiter stations.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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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 ice machine in the King's Court galley, at the ice/water machine at the buffet beverage stations, and at the combination oven and deck oven in the Todd English galley.
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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-La Piazza Hot Selection
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Violation:
The light intensity was below 220 lux at the flat grill and the left deep fryer. One of the light bulbs was not operational. A new light bulb was installed and the light intensity was of appropriate levels.
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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-La Piazza Hot Selection
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Violation:
The light intensity was below 220 lux on the counter surface between the bain marie and the cold well/pizza display unit.
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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-Lotus and Carvery Hot Selection
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Violation:
The light intensity was below 220 lux at the toaster station.
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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:
Galley-Deck 2 - Production Galley
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Violation:
Lighting behind and adjacent to the combination ovens in the production area of the galley 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.:
37
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Site:
Galley-Deck 2 - Hot Line
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|
Violation:
Condensate collected along the length of the ventilation hood above the double boiler. There was no food in the boilers during the inspection. Staff increased the flow rate of the hood.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
38
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Site:
Galley-La Piazza Scullery
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|
Violation:
A broom and dust pan were stored on the deck below the soiled landing of the warewash machine. These items were moved to the cleaning locker.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
39
|
|
Site:
Galley-Deck 2 - Britannia Cellar
|
|
Violation:
At least three small black flies were flying in the vicinity of wine bottle storage shelves.
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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
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The OPRP did not include procedures for returning the vessel to normal operating conditions after an outbreak.
|
|
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: (5) Procedures for returning the vessel to normal operating conditions after an outbreak.
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