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Item No.:
01
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Site:
Medical-Reporting
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Violation:
A 4 hour report was not submitted during the cruise from October 20, 2012 to November 2, 2012 when there was one additional case after the 24 hour report was submitted. The percentage of crew or passengers sick was less than 2 percent.
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Recommendation:
If the number of cases changes after submission of the initial report, submit an updated report no less than 4 hours before the vessel?s arrival at the U.S. port. Ensure that the 4-hour update report contains a cumulative total count of the reported crew and passengers during the entire cruise, including the additional cases.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
At least one passenger was dispensed antidiarrheal medication during the cruise from November 2, 2012 to November 15, 2012 and was not recorded on the AGE log.
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Recommendation:
List in the AGE surveillance log (3) all passengers and crew members who are dispensed antidiarrheal medication from the master of the vessel, medical staff, or other designated staff.
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Item No.:
06
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Site:
Medical-Potable Water Samples
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Violation:
There were only three potable water samples collected and analyzed in May 2012.
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Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result.
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Item No.:
08
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Site:
Potable Water-Striping
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Violation:
The distillate line for the three evaporators was not striped blue/gray/blue up until the chlorine injection point. Also, the permeate line for the reverse osmosis system was not striped blue/gray/blue up until the chlorine 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.:
10
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Site:
Recreational Water Facilities-Bather Loads
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Violation:
The bather loads for the RWFs were not calculated according to the 2011 VSP Operations Manual.
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Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates
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Violation:
There were no documented turnover rates for the RWFs.
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Recommendation:
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-Sample Lines
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Violation:
The sample lines were not installed correctly for the RWFs except for the Pax 1 pool, Pax 2 pool, and the hydropool. According to the ship's documentation, the sample lines are expected to be corrected by the end of December 2012.
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Recommendation:
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.
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Item No.:
10
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Site:
Recreational Water Facilities-Data Logger
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Violation:
There was an instruction manual for the electronic data logger system, but it could not be verified if it had certified data security features.
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Recommendation:
If an electronic data logger is used in lieu of a chart recorder, ensure it has certified data security features. Conduct manual comparison tests for free halogen residual and pH before opening the RWF to verify calibration. 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.:
11
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Site:
Medical-Crew Reporting
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Violation:
There was one non-food worker with an onset of AGE symptoms at 12:40 p.m. on October 5, 2012 that did not report to medical until 8:00 p.m. the same day. According to their time card, they worked before and after reporting to medical. A food worker with an AGE illness onset on October 7, 2012 at 8:17 p.m. did not report to medical until October 8, 2012 at 8:50 a.m. According to their time card, they did not work while symptomatic. There was one non-food worker with an AGE illness onset at 7:00 a.m. on October 23, 2012 that did not report to medical until October 26, 2012 at 8:00 p.m. This individual worked every day they were sick until they reported to medical.
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Recommendation:
When nonfood 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 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure all employees with an onset of AGE symptoms report to medical immediately.
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Item No.:
16
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Site:
Food Service General-Consumer Advisory
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Violation:
The consumer advisories posted at the self-service buffet lines were not specific to the food item that was being served raw or undercooked such as eggs, fish, and burgers. This was noted on the previous inspection. According to the ship, the signs were ordered but have not arrived yet.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that 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.
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Item No.:
17
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Site:
Galley-Cagney's Show Galley
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Violation:
A tray of cooked risotto was cooling during the inspection, but was not recorded on the cooling log.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
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Item No.:
19
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Site:
Buffet-Garden Cafe Asian Station
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Violation:
Bowls of diced green onions and ginger were not adequately protected by the sneeze guard. The bowls were moved under the sneeze guard. Also, the bowl of sliced ginger did not have its own dedicated serving utensil.
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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. 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.:
20
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Site:
Buffet-Great Outdoor Beverage Station
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Violation:
The underside panel to the right of the coffee dispensing nozzle of the right coffee machine was missing, creating an absorbent and hard to clean surface in the food-splash zone.
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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; (3) finished to have a smooth, easily cleanable surface.
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Item No.:
20
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Site:
Food Service General-Slotted Fasteners
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Violation:
Slotted fasteners were found on the mixing arm of the deck- and counter-mounted mixers in the bakery, main garde manger, and the appetizer section of the bistro galley. This was noted during the last inspection. The slotted fasteners in the bakery and appetizer section were also soiled with old food residue.
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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.:
22
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Site:
Galley-Grand Pacific Dishwash
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Violation:
The first and fourth spray nozzles from the left on the final rinse manifold of the flight-type dishwash machine did not have an effective spray pattern during active use. This was corrected.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions.
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Item No.:
22
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Site:
Galley-Port Dishwash
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Violation:
The spray nozzles on the final rinse manifold in the conveyor dishwash machine were not producing an effective spray pattern. This was corrected.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions.
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Item No.:
24
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Site:
Buffet-Crew Mess
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Violation:
A sanitizer bucket was found to have less than 50 PPM of chlorine residual.
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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.:
24
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Site:
Galley-Dishwash
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Violation:
The final sanitizing rinse temperature of the in-use flight-type dishwash machine failed to reach 160F at the plate surface when measured by the inspector using an irreversible temperature indicator. The inspector continued to test the machine using different methods but still did not reach 160F at the plate surface after several attempts. The crew's thermometer had readings above 165F using the same methods, but when the inspector tried to calibrate the crew's thermometer to ensure its accuracy, the crew's thermometer stopped working. A different crew thermometer was calibrated and used in the re-testing of the machine once the temperature of the final sanitizing rinse had been increased and the temperature at the plate surface was measured above 160F using both the crew and inspector's thermometers.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Food Service General-Slotted Fasteners
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Violation:
There were several slotted fasteners soiled with old food residue on the counter-mounted mixers in the bakery and in the appetizer section of the bistro galley.
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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-Potwash
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Violation:
A previously cleaned and sanitized small hotel pan had dried food residue on the food contact surface.
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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.:
28
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Site:
Buffet-Garden Cafe Cereal Station
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Violation:
The bottom of the container holding clean spoons for passenger self-service had a buildup of dust and lint. The spoons and the container were sent to be cleaned and sanitized.
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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.:
29
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Site:
Preparation Room-Potwash
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Violation:
A bag of tools being used by an electrician was placed in the handwashing sink.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Galley-La Cucina Show Galley
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Violation:
There was no soap at the handwashing sink.
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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.:
33
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Site:
Buffet-Garden Cafe - Pastry Island
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Violation:
A plastic tub of food being discarded was placed on the deck.
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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.
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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 less than 110 lux behind and around several deck- and counter-mounted equipment throughout the food service areas. These areas and equipment included: combination ovens at the hot line of the Garden Cafe, pizza oven at La Cucina show galley, Great Outdoor buffet and crew galley; beverage station #3 at Garden Cafe; starboard side beverage station in crew mess; ice machines in Cagney's Steakhouse galley and all deck pantries. The ship had a plan to install more lighting, but it did not include most of these locations nor did it address time frames of when the additional lighting would be installed. This was noted during the last inspection.
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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-Garden Cafe - Burger Station
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Violation:
The light intensity was less than 220 lux at the right side of the buffet counter near the french fry warming well.
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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.:
38
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Site:
Galley-Bistro Galley
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Violation:
A broom was stored behind the deck-mounted ice machine.
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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.:
40
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Site:
Integrated Pest Management-Follow-up Inspections
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Violation:
There were no follow-up inspection results for pests found during several months since the last inspection. For example, on November 8, 2012 pests were found in a container of mushrooms, on November 9, 2012 pests were found in Cafe station #2, on October 22, 2012 pests were found in the deck 3 bakery, and on September 29, 2012, pests were found in cabin #9020. This was noted on the previous inspection.
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Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
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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 OPRP did not contain information on how to protect passengers from exposure to disinfectants.
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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: (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel?s safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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Item No.:
42
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Site:
Children Area-Toilet Rooms
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Violation:
There was more than 22 inches between the step stool and the handwashing sink in the girls' toilet room. Also, there was more than 11 inches from the deck to the toilet seats in the boys' and girls' toilet rooms and there was no step stool available.
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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). Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
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