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Item No.:
*
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Site:
Recreational Water Facilities-Serenity Aft Swimming Pool
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Violation:
The single posted health and safety sign at the aft pool was 26 feet away from the position opposite of where guests would attempt to read the sign, but the lettering sizes vary and only 3 of the messages are readable from that distance. Two additional signs of the same size should be posted at each side entry to the pool should be posted.
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Recommendation:
Additional signs of the same size should be posted at each side entry to the pool should be posted.
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Item No.:
02
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Site:
Medical-Gastrointestinal Illness Contact Records
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Violation:
It was not clear that the lack of an immediate contact was to be recorded and where it was to be recorded in the electronic gastrointestinal illness database. Some staff did note in a comment box if there was no contact, but it was not clear in cases where a cabin mate was identified that there was no other immediate contact involved with the crew GI case.
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Recommendation:
Maintain the following records on board for 12 months and make them available for review by VSP during inspections and outbreak investigations: (4) interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour]; and (7) documentation of the date and time of verbal interviews with asymptomatic cabin mates and immediate contacts of symptomatic crew. If the the AGE case has no immediate contacts, make sure this is reflected in the electronic gastrointesinal illness database.
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Item No.:
09
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Site:
Recreational Water Facilities-Pools and Whirlpool Spas
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Violation:
There were several days over the last two months where the pH values recorded on the analyzer charts registerd above 7.8. For the spa whirlpool, there were 8 or more days the pH was between 8.12 and 8.4. For the aft, Serenity, and whirlpool spas, nearly all the charts showed a pH over 7.8, with several days reaching 11.2. The pH for the mid pool on recirculation days averaged 8.4, the forward pool averaged 8.12, and for several days the crew pool pH was between 8.12 and 8.4. There was no indication of an alarm, and the pools and whirlpool spas were not closed due to high pH. Also, it did not appear that there was a calibration check made for each day the RWFs were used in recirculation mode.
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Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF. 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-Fecal/Vomit Accident Response
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Violation:
For the vomit accident which occured in September 2012, the record showed the cleaning portion was done with 200 ppm chlorine, which is not an effective sanitizer. Further review of the written plan includes direction to clean and disinfect with a 200 ppm chlorine solution.
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Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.8 is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-All RWFs
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Violation:
The bather loads and turnover rates for all RWFs were made from theoretical pump calculations. No flow meters were installed to provide actual circulation flow rates. Proof of an order for this equipment was provided from August, with follow-up in late October that the items were ready to ship.
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Recommendation:
Clarification: Use flow rates from flow meters to calculate TURNOVER rates. Do not use the manufacturer?s pump rate to calculate TURNOVER rates. 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. Monitor and adjust the RWF?s flow rates as recommended by the manufacturer and to maintain optimum public health protection and water chemistry. Install flow meters for each RWF.
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Item No.:
16
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Site:
Galley-Roasting Station Cooling Logs
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Violation:
Cooling records for three different meat products indicated that the cooling procedures were not monitored correctly. The records showed that temperatures taken for the final 6 hour time control point were taken after the 6 hour mark had passed for the following food items: pork ribs (cooked on 6 November), short ribs (7 November) and lamb shank (7 November). The temperatures taken for each product were below the required 41F but it was unknown if the products reached this temperature in the required 6 hours. The temperatures of these food products were measured betwen 6 hours and 15 minutes and 6 hours and 30 minutes. These records were signed off by supervisory staff.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
19
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Site:
Buffet-Officer Mess
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Violation:
A bowl of apples and pears out for self-service did not have dedicated 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.:
21
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Site:
Buffet-Serenity Port Side
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Violation:
The electrical cord to the counter mounted milk cooler was draped on the counter making cleaning difficult.
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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-Lido Cafe
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Violation:
Electrical cords to the espresso machine were laying on the counter making cleaning difficult. Dried coffee debris was observed underneath the machine and electrical cords.
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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-Lido Center
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Violation:
Excessive sealant was used to seal seams around the perimeter of the left side of the combination oven #.520 and also around the right side of the transport warming unit # 10. The excess sealant made cleaning the outside of the unit difficult.
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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 smooth material.
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Item No.:
21
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Site:
Galley-Potwash
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Violation:
A large corkboard being used to post various paperwork and menus was soiled and had areas of mold growth. The corkboard was directly across from the soiled potwash staging area and is exposed to a high moisture environment. The porous corkboard material could not be properly cleaned.
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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 nonabsorbent.
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Item No.:
21
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Site:
Bar-Steakhouse
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Violation:
Electrical cords to the beverage equipment were draped on the counter making cleaning difficult.
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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.:
22
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Site:
Galley-Pizzeria
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Violation:
The hood-type dishwash was out of service for an extended periord of time.
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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-Potwash
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Violation:
The hood-type potwash machine in this area was out of service.
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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:
Room Service-Glasswash
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Violation:
The final rinse gauge on the hood-type glasswash machine was not readable.
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Recommendation:
Ensure a warewashing machine is equipped with a temperature-measuring device that indicates the temperature of the water in each wash tank, and rinse tank(s) if present, and the final sanitizing rinse manifold.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The wash temperature gauge to the flight-type potwash machine was not working correctly. This was corrected during the inspection.
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Recommendation:
Ensure a warewashing machine is equipped with a temperature-measuring device that indicates the temperature of the water in each wash tank, and rinse tank(s) if present, and the final sanitizing rinse manifold.
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Item No.:
25
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Site:
Bar-Casino Bar
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Violation:
A wet and soiled wiping cloth was stored on the bar counter next to the hand sink and not in a sanitizer/water bucket.
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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.
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Item No.:
25
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Site:
Galley-Dishwash
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Violation:
A soiled and wet wiping cloth was stored at the handwash station near the soiled landing and not in a sanitizer/water solution.
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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.
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Item No.:
26
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Site:
Galley-Steakhouse
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Violation:
A previously cleaned and sanitized knife had areas of dried food residue on the blade.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Near Food Locker Port
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Violation:
A portable carving station needing repairs was stored visibly soiled with dried food debris.
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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:
Galley-Roasting Station
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Violation:
A plastic deckstand not in use was observed heavily soiled with dried food splash residue next to oven #.58.
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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:
Galley-Steakhouse
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Violation:
There was a build-up of dust on the back panel of the deck mounted broiler.
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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:
Buffet-Lido Cafe
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Violation:
There was dried coffee debris of more than a day's accumulation on the beverage counter underneath the cash register and espresso machine.
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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:
Buffet-Officer Mess
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Violation:
A plastic storage container of silverware out for self-service was left uncovered.
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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.:
33
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Site:
Bar-Cafe Bar
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Violation:
Four large, decorative, flower shaped light fixtures above the bar area were soiled with dust. The fixtures which were made of glass, presented a difficult to clean surface.
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Recommendation:
Ensure light fixtures are easily cleanable. Ensure deckheads are cleaned as often as necessary.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
The deck tile grouting throughout many food service areas was missing or pitted. These areas included: pizzeria galley, Steakhouse show galley, main center galley, and main galley roasting station.
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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-Pizzeria/Omelet Service Station
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Violation:
The deck inside the technical compartment for refrigerator # 4 & 5 on the worker side, had approximately 1/4 inch standing brown water. There was no drain in this compartment to drain the water.
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Recommendation:
Ensure decks 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:
Galley-Dishwash
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Violation:
There were three small holes in the bulkhead at the sorting staging area which led to a void space. The holes were plugged during the inspection.
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Recommendation:
Ensure bulkheads in warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Galley-Steakhouse Show Galley
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Violation:
The lighting could not be raised to the required 220 lux of light at the handwash 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:
Bar-Steakhouse
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Violation:
The lighting could not be raised to the required 110 lux of light at the handwash station.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. 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:
Room Service-Cold Walk-in
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Violation:
The back right deckhead light was burnt out resulting in less than 110 lux of light.
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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
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Site:
Food Service General-Lighting
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Violation:
Light intensity could not be raised to the required 110 lux of light behind and around various pieces of counter and deck mounted equipment. Some of the equipment included: combination ovens, hood-type potwash machines, beverage station equipment, and deck mounted ice machines. A plan to address lighting requirements was observed.
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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:
Other-Crew Mess Food Locker
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Violation:
Light intensity was less than the required 110 lux of light.
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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.
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Item No.:
36
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Site:
Bar-Casino Bar
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Violation:
The deckhead light above the espresso coffee station was burnt out resulting in less than 220 lux of light at the dispensing area.
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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:
Bar-Cafe Bar
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Violation:
The light bulbs above the bar and beverage counter were not shielded, coated, or otherwise shatter-resistant.
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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.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
There was a heavy accumulation of condensate at the deckhead immediately above the soiled landing of the flight-type dishwash. The condensate was observed dripping, however, no clean equipment was impacted.
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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.
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