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Item No.:
08
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Site:
Pantry-Officer's Mess
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Violation:
The vent on the backflow prevention device for the espresso machine was leaking.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Bunkering
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Violation:
The pH and the free halogen residual were not tested or recorded from the shore-side water supply prior to bunkering in Barcelona on 16 October 2012 and in Funchal on 20 October 2012. Bunkering in these two ports was conducted on the cruise to the U.S. and within 15 days of arrival. On the previous inspection, the pH of the shore side water supply was not tested prior to bunkering.
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Recommendation:
Conduct a free halogen residual and pH test on the shore-side water supply before starting the potable water bunkering process to establish the correct halogen dosage. Record the results of the pretest and ensure they are available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Signs
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Violation:
The safety signs at the recreational water facilities did not contain all of the information required in the 2011 VSP Operations Manual. This was noted on the previous inspection. According to the ship's documentation, the signs were expected to be corrected by December 2012.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children's RWF signs, include the exact wording "TAKE CHILDREN ON FREQUENT BATHROOM BREAKS" or "TAKE CHILDREN ON FREQUENT TOILET BREAKS." In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
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Item No.:
10
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Site:
Recreational Water Facilities-Shepherd's Hooks
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Violation:
The shepherd's hooks had telescoping poles attached and at the mounted length were not long enough to reach the bottom middle of the pools plus two feet. This was noted on the previous inspection. According to the ship's documentation, the hooks were expected to be corrected by December 2012.
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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 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.:
10
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Site:
Recreational Water Facilities-Sample Lines
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Violation:
The sample lines for all of the whirlpool spas were after the compensation tank, except the two for the crew and the one in the Oasis. This was noted on the previous inspection. According to this ship's documentation, the sample lines were expected to be corrected by December 2012.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. 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. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment
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Violation:
There were no antientrapment drain covers or alarms installed for the crew or Neptune pools. The pools had dual gravity drains more than three feet apart. This was noted on the previous inspection. According to the ship's documentation, antientrapment drains covers are excepted to be installed by December 2012.
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Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), 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.:
11
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Site:
Medical-Crew Reporting
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Violation:
On 17 October 2012 one nonfood worker had an onset of acute gastroenteritis (AGE) symptoms at 1900, but did not report to the medical center until October 18, 2012 at 0900. This employee did not work while sick.
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Recommendation:
When symptomatic, ill passengers meet the case definition for AGE, ensure the following actions are taken: (1) advise them to remain isolated in their cabins until well for a minimum of 24 hours after symptom resolution, and (2) a follow-up by infirmary personnel is advised.
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Item No.:
16
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Site:
Galley-Time Control Plan
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Violation:
The time control plan indicated that the set-up and discard time was from 0500 to 0100, with no break in between. The plan also indicated that food on time control would have 4-hour discard labels. Several hotel pans of rice were in the standing hot unit, which was listed on the time control plan, but there were no 4-hour discard labels on the pans.
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Recommendation:
Ensure the written time control procedures are followed.
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Item No.:
16
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Site:
Buffet-Consumer Advisories
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Violation:
Consumer advisories were posted at the stations where fried eggs and cold smoked salmon were served, but there was no description of the foods or that they could be served raw or undercooked.
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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.
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Item No.:
16
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Site:
Dining Room-Crown Grill Menu Consumer Advisory
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Violation:
There was no asterisk at the carpacio of lamb appetizer. This was corrected.
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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 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.
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Item No.:
17
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Site:
Galley-Deck 5 Pastry
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Violation:
The cooling logs had two entries from 8 October that were not completed. The entry for love boat indicated a start time of 0815 and a start temperature of 66°F, but there was no other information. The entry for blueberry roll indicated a start time of 0815 and a start temperature of 60°F, but there was no other information.
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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.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Provisions-Beer, Soda and Mineral Water Walk-in Refrigerator
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Violation:
A crew member was standing on a 12-pack box of bottled beer and using it as a step stool. The box was directly on the deck.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
21
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Site:
Pantry-Tradewinds
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Violation:
A table made with raw, unsealed wood was stored next to the ice machine.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
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Site:
Galley-
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Violation:
Two pots were stored directly on the deck in the dirty area near the potwash and one of these pots had several other pans piled on top.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
25
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Site:
Galley-
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Violation:
A wet wiping cloth was in an empty bucket in the dirty area near the potwash.
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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.:
25
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Site:
Other-International Cafe
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Violation:
A wiping cloth was not fully submerged in the bucket of sanitizing solution next to the oven.
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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.:
30
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Site:
Galley-Deck 15 Dishwash
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Violation:
The door to the food worker toilet room was not self-closing.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
33
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Site:
Provisions-Dry Stores
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Violation:
The back, right corner of the room behind the drain and under the shelving unit was wet and soiled.
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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:
Galley-Deck 6 Port Aft Dishwash
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Violation:
There was a loose profile plate where one of the water lines penetrated the bulkhead behind the conveyor dishwash machine.
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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.:
34
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Site:
Galley-Sabatini's
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Violation:
There was a leak at the utility sink faucet near the walk-in refrigerator.
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Recommendation:
Ensure the plumbing system in food areas is maintained in good repair.
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Item No.:
34
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Site:
Room Service-
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Violation:
There was a leak at the prerinse hose in the cleaning area.
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Recommendation:
Ensure the plumbing system in food areas is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 6 Hot Galley
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Violation:
There was a leak from one of the pipes in the hot cabinet #8 technical compartment.
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Recommendation:
Ensure the plumbing system in food areas is maintained in good repair.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Reponse Plan (OPRP)
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Violation:
The OPRP did not include procedures for informing the crew of an outbreak. This was noted on the previous inspection. The procedures for informing passengers of an outbreak were updated since the last inspection.
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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: Procedures for informing crew members of the outbreak.
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