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Item No.:
02
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Site:
Medical-Crew Member AGE Assessment
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Violation:
The documentation of the 3-day assessment for each crew member prior to boarding the vessel was kept onboard for six months.
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Recommendation:
Ensure the reportable cases include crew members with a symptom onset time of up to 3 days before boarding the vessel. Maintain documentation of the 3-day assessment for each crew member with symptoms on the vessel for review during inspections and retain this documentation for 12 months.
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Item No.:
08
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Site:
Pantry-Endless Bar
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Violation:
The backflow prevention device on the back of the ice crusher was continuously leaking.
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Recommendation:
Maintain backflow prevention devices in good repair. Inspect backflow prevention devices periodically and replace any failed units.
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Item No.:
10
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Site:
Recreational Water Facilities-Serenity Safety Sign
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Violation:
The Serenity whirlpool spa safety sign did not caution against use of the facility by children. The Serenity deck is an adults-only area. At the time of the inspection, a variance was pending for this safety sign excluding phrases or words pertaining to children using the facility.
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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: (2) no children in diapers or who are not toilet trained. 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: (3) pregnant women, elderly persons, and children.
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Item No.:
10
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Site:
Recreational Water Facilities-Shock Halogenation
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Violation:
The free residual halogen was not documented at both the start and completion of shock halogenation from 25 February to 20 March for any of the whirlpool spas and the spa pool.
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Recommendation:
Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Flow Meters
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Violation:
Of the 14 recreational water facilities, only the children's pool, main pool, aft pool, and Serenity whirlpool spas had operational flow meters. The staff explained that a work order was in place to have all flow meters in operational status.
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Recommendation:
Install flow meters for each recreational water facility.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates
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Violation:
Turnover rates were not calculated for each recreational water facility.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pool Antientrapment
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Violation:
The drain covers for the slide swimming pool did not meet the antientrapment drain requirements per the 2011 VSP Operations Manual. The pool had suction drain covers more than 3 feet apart constructed of a standard design. The pool also had gravity drain covers constructed of a standard design more than 3 feet apart and no alarm was installed.
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Recommendation:
For RWFs with suction fittings and multiple drains (2 or more drains per pump with drains greater than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. For RWFs with gravity drainage and a single unblockable drain (per ASME A112.19.8), 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.:
10
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Site:
Recreational Water Facilities-Main Pool
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Violation:
The shepherd's hook was not long enough to reach the center of the deepest portion of the pool from the side plus two feet.
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Recommendation:
Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends.
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Item No.:
11
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Site:
Medical-Food Worker Acute Gastroenteritis (AGE) Reporting
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Violation:
A butcher had an onset of AGE symptoms on 22 June at 10:30, but did not report to the medical center until 23 June at 14:06. The medical staff stated it was determined this crew member worked while symptomatic.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work.
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Item No.:
16
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Site:
Buffet-Starboard Ice Cream Station
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Violation:
At the starboard ice cream station, the temperature of the in-use vanilla ice cream mix on the left ice cream machine was measured at 46F using the inspector's thermometer and 47F using the crew member's thermometer. The machine was immediately removed from service.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Bar-Coffee Bar
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Violation:
Potentially hazardous food items, such as milk and half-and-half, identified as being on time control in the undercounter cold holding unit had discard labels indicating the food items were to be discarded at 10:00. At 10:45, these food items remained in the cold holding unit. All of these food items were immediately discarded. The crew member working in the area was not actively using these food items.
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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 (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Galley-Salad Appetizer
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Violation:
The time control plan indicated ovens, hot plates, boilers, and work tables were 'temp. time control units.' According to the staff, this statement indicated the units were temporarily on time control, however these units were not used for time control in this area.
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Recommendation:
Update the time control plan to reflect the operations in this area.
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Item No.:
19
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Site:
Buffet-Starboard Omelet Station
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Violation:
The portable sneeze guard was too high, exposing ready-to-eat foods to contamination. The staff lowered the sneeze guard.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Buffet-Taste of Nations
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Violation:
A stack of plates out for self service was not inverted or covered.
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Recommendation:
Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
19
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Site:
Buffet-Taste of Nations
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Violation:
Two baskets of bread out for self service were not located below the sneeze guard. A crew member relocated the baskets to below the sneeze guard.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
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Site:
Dining Room-Posh and Chic Restaurants
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Violation:
On the regular and decaffeinated coffee machines, there were slotted fasteners in the food splash zone above the dispensing nozzles.
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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:
Food Service General-Ice/Water Machines
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Violation:
There were slotted fasteners in the food contact area of the water dispensers of the combination ice/water dispensing machines.
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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:
Food Service General-Espresso Machines
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Violation:
The Scharf espresso machines had an opening to the internal parts in the food splash zones on the underside of the coffee making area, making cleaning difficult. Also, there were slotted fasteners in the food contact area. The staff explained that a new panel to be installed in these food splash zones was ordered in the beginning of July, and that this panel was being installed fleet-wide on this model of Scharf espresso machines.
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Recommendation:
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. 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.:
22
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Site:
Food Service General-Glasswash Machines
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Violation:
The manufacturer's data plate on the rack conveyor glasswash machines indicated a minimum transit time in racks per hour.
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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: (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.:
23
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Site:
Buffet-Dishwash
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Violation:
The wash tank of the in-use flight-type dishwash machine was soiled with large debris particles, such as wrappers and pieces of paper towel.
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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.:
24
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Site:
Bar-Lido Coffee Shop
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Violation:
A wiping cloth was submerged in a chemical sanitizing solution that measured less than 50 ppm chlorine. The staff instructed the crew member to change the solution.
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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:
Buffet-Starboard Grill
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Violation:
At the omelet station, a wiping cloth used to wipe food spills from the counter in front of the induction cookers was stored on the counter and not in a chemical sanitizing solution.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (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; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (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.:
27
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Site:
Bar-Endless Bar
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Violation:
A water pipe in the technical compartment below the ice/water dispenser was soiled with a dark material that appeared to be mold.
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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:
Pantry-Endless Bar
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Violation:
The backflow prevention device on the back of the ice crusher was continuously leaking. The water was dripping over clean plastic containers. The containers were removed.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Buffet-Dishwash Clean Storage Area
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Violation:
Numerous stacks of previously cleaned plates were stored upright on the table in this area. Staff stated these plates would undergo additional inspection for cleanliness prior to use.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
30
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Site:
Galley-Dishwash Area
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Violation:
The soap dispenser at the handwash station in the soiled area was not working properly and only a tiny amount of soap was dispensed.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
30
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Site:
Galley-Toilet Rooms
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Violation:
Inside the toilet rooms used by galley workers, the sign stating 'wash hands after using toilet' was posted on the bulkhead behind the toilet and on the outside of the entrance door.
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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.
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Item No.:
33
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Site:
Buffet-
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Violation:
Some of the bulkhead-mounted Lady Liberty heads were soiled with dust.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Taste of Nations
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Violation:
Below the handwash station to the left of the toaster station, there was a gap at the bulkhead where the stainless steel profile plate was loose from the left potable water supply line.
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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-Sun King Steakhouse
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Violation:
To the left of the tilting pan, the lower portion of the bulkhead was loose, creating a gap at the top of the bulkhead/deck juncture.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Buffet-Starboard Ice Cream Station
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Violation:
At the starboard ice cream station, the bulkhead behind and to the right of the left ice cream machine had some missing tile grout between some lower adjacent bulkhead tiles, creating a gap.
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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.:
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 lido grill port ice machine, the lido starboard beverage station, the lido bulk milk dispenser near the starboard dishwash area, the lido ice cream station near the coffee machine, the Sun King Steakhouse behind the dishwash machine, and the main galley combination ovens.
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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:
Dining Room-Posh and Chic Restaurants
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Violation:
The light intensity could not be raised to 220 lux at all areas 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.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
There were no rat guards on most of the mooring lines. There was only one installed in an open position to protect two mooring lines.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The online version of the OPRP stated that Tor HB would be used for sanitizing, but the vessel had HB Quat onboard. The staff presented a draft version of the OPRP during the inspection in which this was corrected.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses).
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