|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
The electronic gastrointestinal (GI) illness surveillance system did not create or export an AGE surveillance log identical to the example provided in section 13.2 of the 2011 VSP Operations Manual.
|
|
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.
|
|
|
Item No.:
02
|
|
Site:
Medical-Reportable Acute Gastroenteritis (AGE) Case Definition
|
|
Violation:
The electronic system for AGE illness case management did not include what is above normal for an individual with diarrhea in the definition of an AGE reportable case.
|
|
Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms).
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water Tank Maintenance
|
|
Violation:
On June 15, 2012 the forward #5 starboard potable water tank was cleaned and spot painted. The cleaning record indicated that when the tank was refilled the free halogen residual was below 5 ppm, but there was no record of the free halogen residual level. In addition, there was no statement that the coating was applied, dried, or cured according to the manufacturer's recommendations.
|
|
Recommendation:
Document the free halogen residual level. 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: (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 10 Aft Pantry
|
|
Violation:
The backflow prevention device on the potable water line behind the ice machine was painted with a thick coating, making it difficult to access for inspection, service, and maintenance.
|
|
Recommendation:
Ensure backflow prevention devices and air gaps are accessible for inspection, service, and maintenance.
|
|
|
Item No.:
08
|
|
Site:
Food Service General-Chilled Water Lines
|
|
Violation:
The chilled water lines for all of the ice machines and ice cream machines were not uniquely identified.
|
|
Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Automatic pH and Halogen Monitoring
|
|
Violation:
An automatic pH and halogen monitoring analyzer and chart recorder was installed on the starboard whirlpool spa tub prior to the compensation tank as a pilot test, but no other RWF had automated monitoring or sample lines for the analyzer probes installed directly from the RWFs or on the return lines prior to the compensation tanks.
|
|
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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Antientrapment Suction Fittings
|
|
Violation:
All six whirlpool spas had four suction fittings less than three feet apart with compliant covers, but there was no secondary entrapment equipment installed.
|
|
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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-
|
|
Violation:
There were no flow meters installed on any of the recirculation piping for any of the RWF's. Staff were not monitoring flow rates, combined chlorine or total alkalinity in the RWFs, and all of the calculated turnover rates and bather loads for each RWF were made using manufacturer's pump capacities. Also, a water quality test kit was onboard, but there were no secondary standards available.
|
|
Recommendation:
Install flow meters and use readings to calculate the turnover rates and bather loads. 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.
Where available, ensure appropriate secondary standards are onboard for electronic test kits to verify test kit operation.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Whirpool Spa Water Temperature
|
|
Violation:
Three whirlpool spas were open and in use by passengers with water temperatures exceeding 104F. The temperatures measured by the inspector were 110F at the aft port spa, 108F at the aft starboard spa, and 106F at the forward port spa. Staff lowered each whirlpool spa temperature to below 104F.
|
|
Recommendation:
Provide a temperature-control mechanism to prevent the temperature from exceeding 40C (104F) on whirlpool spas and spa pools.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Forward Swimming Pool
|
|
Violation:
There was no rope attached to the floatation device.
|
|
Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew GI Illness Reporting
|
|
Violation:
A bar server had an onset of diarrhea symptoms at 4:00 a.m. on June 15, 2012 and reported to the medical center at 11:48 a.m. the same day. Records indicated the server did not work after the symptoms began.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Food Service General-Consumer Advsiories
|
|
Violation:
The posted signs at the lido buffet and the Aqua Spa did not describe the animal-derived foods that could be cooked to order and served raw or undercooked. The menu for Normandie did not have a consumer advisory statement for the animal derived food items that could be served raw or undercooked. The ICuisine had a consumer advisory statement on their menus but it did not include 'especially if you have certain medical conditions'. The 24 hour room service menu had a consumer advisory statement, but did not have an asterisk by the steak that could be served undercooked.
|
|
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: (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.
|
|
|
Item No.:
19
|
|
Site:
Other-I-95 Corridor
|
|
Violation:
Several glasses of orange juice and champagne, and several open bottles of champagne were on three long metal tables in the I-95 corridor near the crew mess. The drinks were prepared on the tables and served by crew to guests while they were boarding the ship. The corridor was very busy with workers and equipment passing by the tables and the tables were up against a soiled bulkhead and handrail.
|
|
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. Ensure food is prepared in a galley or other approved food preparation area.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Aft Port Lido Bread Station
|
|
Violation:
There were three containers of bread out for service with no serving utensils. Also, passengers were seen reaching over multiple containers of bread because the containers were placed too far under the sneeze guard. There were no food employees monitoring this station to protect the food from contamination.
|
|
Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
|
|
|
Item No.:
19
|
|
Site:
Galley-Dry Provision Storage Room Port
|
|
Violation:
There were several bottles of wine, boxed wine, liquor, cooking oils and tomato paste stored with unused cooking equipment and paperwork.
|
|
Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
20
|
|
Site:
Galley-Hamburger Grill
|
|
Violation:
Several areas of the chrome plating on the food contact surface of the flat griddle were peeling and chipping exposing the raw material underneath the chrome. This same condition was observed during the last inspection and no action was taken.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
20
|
|
Site:
Galley-Officer's Mess
|
|
Violation:
There was excessive and peeling sealant on the left inside of the upper ice machine compartment.
|
|
Recommendation:
Remove and replace the sealant.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 10 Aft Pantry
|
|
Violation:
The sealant in the left side of the upper compartment of the ice machine was loose and peeling in several areas.
|
|
Recommendation:
Remove and replace the sealant.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 10 Aft Pantry
|
|
Violation:
The inside of the water bath of the ice machine was heavily scratched and scored, making cleaning difficult.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 10 Aft Mini
|
|
Violation:
The inside of the water bath in the upper compartment of the ice machine was heavily scratched and scored, making cleaning difficult.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 10 Aft Mini
|
|
Violation:
The outside of the water bath in the upper compartment of the ice machine was heavily scratched and scored, making cleaning difficult.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 10 Aft Pantry
|
|
Violation:
The outside of the water bath compartment in the upper compartment of the ice machine was heavily scratched and scored, making cleaning difficult.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Port Waiter Station Normandie
|
|
Violation:
The waiter station containing several food items such as strawberry jam, oil, vinegar, and salt and pepper shakers had difficult to clean features including upper cabinets that had several small holes that were not sealed and the front of the wooden panels on the outside of the waiter station were chipping in some areas.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Starboard Waiter Station Normandie
|
|
Violation:
The waiter station containing crackers, boxes of tea, jam, and condiments had difficult to clean features such as upper cabinets that had several small holes that were not sealed.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Deck 9
|
|
Violation:
There were loose power cables, water tubing, and one water filter on top of the beverage counter, making cleaning difficult.
|
|
Recommendation:
Remove or secure the power cables and water tubing from the counter and remove the water filter to facilitate cleaning.
|
|
|
Item No.:
21
|
|
Site:
Bar-Cafe al Bacio Bar
|
|
Violation:
The power cords were draped on the back bar counter below the beverage equipment.
|
|
Recommendation:
Secure the power cords above the counter to facilitate cleaning.
|
|
|
Item No.:
25
|
|
Site:
Bar-Cafe al Bacio and Ocean Cafe Bar
|
|
Violation:
There was a wet wiping cloth on the front bar counter in Cafe al Bacio and in the Ocean Cafe Bar.
|
|
Recommendation:
Restrict wiping cloths to the following: (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 10 Aft Pantry
|
|
Violation:
There was excessive grey sediment and debris on the bottom of the inside of the water bath in the upper compartment of the ice machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 10 Fwd Mini
|
|
Violation:
There was grey sediment in the bottom of the inside of the water bath in the upper compartment of the ice machine. Also, there was a build-up of a greenish-brown slime like material on several areas of the recirculation pump inside the water bath.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 10 Pool Side Beverage Station
|
|
Violation:
The bottom two shelves of the storage unit under the beverage station were soiled with heavy dust and dirt debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 10 Pool Side Beverage Station
|
|
Violation:
There were coffee filters, paper plates, and unused equipment stored on the bottom two shelves of the storage unit under the beverage station. The shelves were soiled with heavy dust, dirt debris, and there was one small live ant on the bottom shelf.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Dry Provision Storage Room Port
|
|
Violation:
There were two cooling racks stored on the deck.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Aft Starboard Glasswash
|
|
Violation:
Condensation from the upper part of the clean end of the machine and in and around the fan pulling condensation into the upper part of the clean end of the machine was heavily dripping onto one rack of clean glasses and one rack of clean plates
|
|
Recommendation:
Ensure clean plates, utensils, and equipment are not contaminated before placed in storage.
|
|
|
Item No.:
28
|
|
Site:
Galley-Aft Starboard Warewash
|
|
Violation:
Several clean plates on the clean end of the conveyor warewash machine were contaminated with condensation from the deckhead and warewash machine.
|
|
Recommendation:
Ensure clean plates, utensils, and equipment are not contaminated before placed in storage.
|
|
|
Item No.:
29
|
|
Site:
Buffet-Deck 10 Aft Pizza Station
|
|
Violation:
There was a light shield on the handwash station. This area was not in-use at the time of the inspection. The light shield was removed.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Room Service-Toilet Room
|
|
Violation:
The toilet room door was locked upon arrival. The staff stated a repair had been made, but there was no documentation available. The room service galley was in-use at the time of the inspection.
|
|
Recommendation:
Ensure toilet facilities intended for use by galley personnel are not locked when the galley is in service.
|
|
|
Item No.:
30
|
|
Site:
Room Service-Toilet Room
|
|
Violation:
The toilet room for room service workers was not self-closing. Also, there was no sign stating 'wash hands after using toilet'.
|
|
Recommendation:
Ensure signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand. Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Transportation Corridors
|
|
Violation:
The decks in the transportation corridors leading to all of the provision and preparation rooms were pitted and chipped in several areas.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Fwd Aqua Spa
|
|
Violation:
There was soft sealant used as coving at the counter/deck juncture on the passenger side of both of the cold buffets. Also, there was no coving at the counter/deck juncture of the beverage station opposite the cold buffets. During the last inspection, no coving was observed in any of these areas.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Fwd Aqua Spa Port
|
|
Violation:
The area directly above the corner of the bulkhead/deck juncture on the most left worker side of the buffet line was torn and damaged.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Deck 9 Forward
|
|
Violation:
There was an unsealed deckhead penetration from a plastic water line in the back side of the ice machine. Also, there was an unsealed bulkhead penetration from a conduit cable beside the ice machine.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Port Waiter Station Normandie
|
|
Violation:
The wooden bulkhead panels adjacent to the waiter station were not constructed of a smooth, easily cleanable material.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 10 Aft Pantry
|
|
Violation:
There was an unsealed pipe penetration in the deckhead above the back right of the ice machine from the potable water line with the backflow prevention device.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Deck 10
|
|
Violation:
There was no coving at any of the buffet outlets, including the coffee and beverage stations. The corners of the deck/counter junctures at the coffee stations were covered with dirt and food debris. During the last inspection, no coving was observed on either side of the main buffet lines.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-
|
|
Violation:
There were several food areas throughout the ship that had missing or recessed grout, especially in the corners and along the scuppers in the main galley, bakery, and crew galley,
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Starboard Waiter Station Normandie
|
|
Violation:
The wooden bulkhead panels adjacent to the waiter station were not constructed of a smooth, easily cleanable material. Also, there was missing or recessed coving at the deck/bulkhead juncture adjacent to the waiter station.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
36
|
|
Site:
Food Service General-Lighting
|
|
Violation:
The light intensity was less than 110 lux behind and around several pieces of deck-mounted and counter-mounted equipment such ice machines, warewashing machines, beverage stations, and ovens, in most food areas.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 10 Mid Beverage Stations
|
|
Violation:
The light intensity was less than 220 lux in front of the beverage counters at the mid port and mid starboard beverage stations.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 10 Aft Pizza Station
|
|
Violation:
The shield for the middle light bulb in the deckhead above the preparation area had been removed for maintenance. This area was not in-use at the time of the inspection.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Starboard Waiter Station Normandie
|
|
Violation:
The light intensity in this area was less than 110 lux and could not be raised to 220 lux for cleaning.
|
|
Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Port Waiter Station Normandie
|
|
Violation:
The light intensity in this area was less than 110 lux and could not be raised to 220 lux for cleaning.
|
|
Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Housekeeping Pantries
|
|
Violation:
There was less than 110 lux of light intensity on the bulkhead side of the ice machines and behind and around the counter-mounted juice and coffee machines on the preparation counters in all pantries except deck six.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Bar-Cafe al Bacio and Gelatteria Bar
|
|
Violation:
The light intensity was less than 110 lux behind the two back bar espresso machines in Cafe al Bacio. The light intensity in the forward starboard corner of the back bar counter in Cafe al Bacio was less than 220 lux. The light intensity in the Gelatteria Bar pantry handwash station was less than 220 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment. 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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Aft Starboard Warewash
|
|
Violation:
Condensation was collecting on the deckhead directly above the conveyor warewash machine and then dripped onto the machine and several clean plates on the clean end of the machine.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
37
|
|
Site:
Galley-Aft Starboard Glasswash
|
|
Violation:
There was excessive condensation collecting on the upper part of the clean end of the machine and in and around the fan pulling condensation into the upper part of the clean end of the machine. The condensation was heavily dripping down onto one rack of clean glasses and one rack of clean plates.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 10
|
|
Violation:
There was excess condensation collecting on the deckhead above the soiled landing of the conveyor warewash machine. Also, there was condensation collecting in the middle of the machine on the left side of the compartment where the temperature gauges were housed. During the last inspection, condensation was observed on the deckhead above the soiled landing of the conveyor warewash machine.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 10 Aft Pantry
|
|
Violation:
There was one small live fly over the preparation counter with whole apples and oranges.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Food Lift
|
|
Violation:
There was one small live fly observed.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 10 Pool Side Beverage Station
|
|
Violation:
There was one small live ant on the bottom shelf of the storage unit under 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.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Ladies Crew Toilet I-95
|
|
Violation:
There was no sign in the toilet room advising users to use a paper towel to open the door.
|
|
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.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Bridge Toilet
|
|
Violation:
There was no sign advising users to wash their hands in the toilet room on the bridge. Also, there was no sign advising users to use paper towels to open the door upon exiting the toilet room.
|
|
Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (4) A sign advising users to wash hands. 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.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Fun Factory
|
|
Violation:
There were no step stools available and the height of the child-size toilets in the boys' and girls' toilet rooms were more than 11 inches above the deck. Also, the toilet seat openings for the boys' and girls' toilets were greater than 8 inches.
|
|
Recommendation:
If toilet rooms are located in a child-activity center, provide a child-size toilet(s) or child-accessible toilet(s) (child-size seat and step stool) and handwashing facilities. Ensure child-size toilets (to include the toilet seat) have a maximum height of 280 millimeters (11 inches) and a toilet seat opening no greater than 203 millimeters (8 inches).
|
|
|
Item No.:
42
|
|
Site:
Children Area-Fun Factory
|
|
Violation:
Several of the previously cleaned Lego blocks were found connected together inside a plastic storage box, indicating they were not fully cleaned before storage.
|
|
Recommendation:
Ensure toys used in the child activity center are cleaned and disinfected daily and balls used in ball pits/pens are cleaned when contaminated or at least once per week. If a chemical disinfectant is used, ensure toys are air dried before use.
|
|
|
Item No.:
44
|
|
Site:
Recreational Water Facilities-Swimming Pool Testing
|
|
Violation:
The staff responsible for testing the swimming pools used the high range on their test kit and displayed values over 1.0 ppm residual halogen above the reading by the inspector's test kit.
|
|
Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP?during inspections and on request ? knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 of the VSP 2011 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 6 of the VSP 2011 Operations Manual as it relates to their assigned duties.
|
|