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Item No.:
06
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Site:
Potable Water-Production Records
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Violation:
Calibration or calibration checks of the halogen analyzer-chart recorder were not documented every time production of potable water started.
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Recommendation:
Calibrate at the beginning of bunkering or production when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart.
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Item No.:
10
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Site:
Recreational Water Facilities-Shock Halogenation
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Violation:
The halogen concentration at the end of the shock halogenation in whirlpools was not documented.
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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-Water Chemistry
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Violation:
Combined chlorine and total alkalinity were not monitored.
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Recommendation:
Monitor and adjust the RWF's flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
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Item No.:
06
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Site:
Potable Water-Test Kit
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Violation:
There were no secondary standards onboard for electronic test kits to verify test kit operation.
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Recommendation:
Where available, maintain appropriate secondary standards onboard for electronic test kits to verify test kit operation.
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Item No.:
06
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Site:
Potable Water-Distant Point
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Violation:
The distant point halogen analyzer-chart recorder read 3.65 ppm and the manual check done by the crew member and the inspector was 4.23 ppm, accounting for a 0.58 ppm difference. The ship was using the incorrect reagent for calibrations but after the inspector and the crew members reviewed the test kit manual, the ship started using the correct reagent. The test values obtained during the inspection were done with the correct reagent.
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Recommendation:
Maintain the halogen analyzer-chart recorder properly and operate it in accordance with the manufacturer's instructions. Conduct a manual comparison test daily to verify calibration. Calibrate whenever the manual test value is greater than 0.2 ppm higher or lower than the analyzer reading.
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Item No.:
10
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Site:
Recreational Water Facilities-Thalasso Safety Signs
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Violation:
The safety signs posted at the Thalasso spa pool did not contain all elements of the 2011 VSP Operations Manual sign requirements. New signs were onboard but not yet posted.
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Recommendation:
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 #. 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 at the spa pool and pool were made of a telescoping material.
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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.:
10
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Site:
Recreational Water Facilities-Turnover Rates
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Violation:
There was no documentation on the turnover rates for the RWFs.
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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.:
08
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Site:
Potable Water-Distillate Water Lines
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Violation:
The distillate water line from the evaporators after the mineralizer and before the potable water halogenation station was striped blue/white/blue and identified as 'potable water from evaporator'. It was not striped or painted in accordance with ISO 14726 standards (blue/gray/blue).
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Recommendation:
Stripe or paint permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue).
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Item No.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
The review of the AGE logs for the last 2 cruises revealed that there were crew members who experienced AGE symptoms and continued to work after those symptoms began. On 24 November 2012, an assistant cabin stewardess had an onset of AGE symptoms at 8:00 am and reported to the medical center at 5:00 pm; it was determined that she worked until 1:43 pm with AGE symptoms. On 26 November 2012, a chef de partie pastry had an onset of AGE symptoms at 8:00 pm and reported to the medical center at 5:50 pm; it was determined that he worked until 12:00 pm with AGE symptoms. On 29 November 2012, a pipe fitter had an onset of AGE symptoms at 1:00 pm and reported to the medical center at 5:20 pm; it was determined that he worked with AGE symptoms. On 29 November 2012, a mechanic had an onset of AGE symptoms at 1:00 pm and reported to the medical center at 5:05 pm; it could not be determined if he worked with AGE symptoms.
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Recommendation:
Ensure that employees having AGE symptoms are restricted from work and report to the medical center as soon as having their first AGE symptom.
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Item No.:
21
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Site:
Pantry-Captain's Pantry
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Violation:
The power cable to the coffee grinder was draped on the counter, making cleaning difficult. This was corrected.
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Recommendation:
Shorten and/or support the power cable to the coffee grinder above the counter to allow for easy cleaning.
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Item No.:
16
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Site:
Preparation Room-
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Violation:
There were three pans of grilled tomatoes with an internal temperature between 44F and 45F. Staff explained the tomatoes were prepared just before the inspection and were sent back to the blast chiller.
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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.:
18
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Site:
Preparation Room-Meat Walk-In
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Violation:
There were two pans of ground beef over two pans of whole muscle meats. This was corrected during the inspection.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
27
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Site:
Galley-Hot Galley
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Violation:
The surface around the drain line below the fryers was soiled with old grease. This was corrected during the inspection.
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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.:
33
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Site:
Galley-Cold Pantry
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Violation:
To the right of upright refrigerator CP#3, there was a seam between the vertical profile strip and the bulkhead. This was corrected during the inspection.
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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.:
08
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Site:
Galley-Pastry
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Violation:
The chilled water lines for the ice cream machines were not uniquely identified.
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Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
16
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Site:
Dining Room-Pollo
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Violation:
There was no asterisk by the tuna steak in the Salad Entree section of the menu. The tuna steak was 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 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.:
21
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Site:
Galley-Pollo/Toscana Cold Galley
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Violation:
In the technical compartment for the bain marie, the pipe insulation was damaged on the pipe closest to the front of the compartment. This was corrected during the inspection.
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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.:
36
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Site:
Bar-Waves Grill Bar
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Violation:
The light intensity was less than 110 lux behind and to the right of the juice machine.
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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.:
22
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Site:
Food Service General-Rack-Conveyor Dishwash Machines
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Violation:
The data plate on all of the rack-conveyor dishwash machines had the speed 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 minimum transit time for rack conveyor machines.
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Item No.:
16
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Site:
Buffet-Terrace Cafe Consumer Advisory
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Violation:
There was a menu at the entrance to the buffet with a consumer advisory and asterisks by the appropriate animal derived products that could be served raw or undercooked. There were also additional consumer advisory signs at the grill and near the carving station. However, these additional signs were not specific to the animal derived product that could be served raw or undercooked. Passengers did not order from the menu and could walk to a specific station to be served.
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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 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.:
36
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Site:
Bar-Martini Bar
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Violation:
The light intensity at the handwashing station was less than 110 lux when the lighting was set at normal operating levels.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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