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Item No.:
01
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Site:
Medical-Crew Member AGE Case Reporting
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Violation:
A crew member reported to the medical center on 28 May 2016 with two episodes of diarrhea and abdominal cramps and was issued antidiarrheal medication. His electronic medical record indicated that these symptoms were above normal, but he was listed as nonreportable on the AGE surveillance log. Staff explained that this error was identified during a review and they discovered that the error had been caused by a problem with the electronic medical database. This case was not included on the 24-hour AGE report submitted to VSP.
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Recommendation:
Ensure the AGE report contains the following: (1) name of the vessel; (2) port of embarkation; (3) date of embarkation; (4) port of disembarkation; (5) date of disembarkation; (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) total numbers of reportable cases of AGE among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) total number of passengers and crew members on the cruise.
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Item No.:
02
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Site:
Medical-Crew Member Acute Gastroenteritis (AGE) Case
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Violation:
A crew member reported to the medical center on 28 May 2016 with two episodes of diarrhea and abdominal cramps and was issued antidiarrheal medication. His electronic medical record indicated that these symptoms were above normal, but he was listed as nonreportable on the AGE surveillance log. Staff explained that this error was identified during a review and they discovered that the error had been caused by a problem with the electronic medical database.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38°C [100.4°F]).
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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
A review of the tank maintenance records indicated that on 25 May 2016, a potable water tank was retouched with Easy Flex paint. The drying and curing start date and time was recorded as 25 May 2016 at 15:40. The drying and curing end date and time was recorded as 27 May at 03:40, for a total dry and cure time of 36 hours. The technical data sheet for the paint indicated the required cure time was 48 hours. However, the third party certification from UL indicated that retouched paint could be cured for 36 hours.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers' recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers' recommendations for application, drying, and curing; and (3) written documentation that the manufacturers' recommendations have been followed for application, drying, and curing.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Bather Loads
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Violation:
The bather load calculations posted in the main pool machinery room indicated the bather loads for all five whirlpool spas was 8. However, all of the signs posted at the whirlpool spas stated the bather load was 9. The housekeeping manager later provided a spreadsheet with new bather load calculations and the bather load for the whirlpools was calculated as 9.
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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-Whirlpool Spa Super Chlorination and Draining
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Violation:
The entries on the log for the superchlorination and draining of all five whirlpools on 7 June 2016 were blank. The chart record for the same date did not have any notation or indication that the superchlorination or draining had been done. The entries for the log for the superchlorination of all five whirlpools on 31 May 2016 did not have any halogen levels recorded. The chart record for the same date did not have any notation or indication that the halogen level had been reached.
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Recommendation:
Change the whirlpool spa water, including compensation tank, filter housing, and associated piping, every 72 hours, provided that the system is operated continuously and that the correct water chemistry levels are maintained during that period, including daily shock halogenation. Change spa pool water as often as necessary to maintain proper water chemistry. Change the water at least every 30 days. Record the date and time of whirlpool spa and spa pool water changes in the log. Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing. 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.:
16
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Site:
Galley-Buffet Preparation
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Violation:
According to the time control plan, undercounter refrigerator #25 was a time control unit. The refrigerator was not labeled as such.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Galley-Bulk Milk Station
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Violation:
The two bulk milk containers were labeled with opening dates of 25 June and discard dates of 31 June. The labels were removed for correction to state discard of 1 July.
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Recommendation:
Ensure the correct date is used for the discard date.
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Item No.:
22
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Site:
Galley-Potwash Area
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Violation:
At the sanitizing compartment of the three-compartment sink, the temperature gauge read 176°F and the water temperature measured 183°F.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5°C (within 3°F) in the intended range of use.
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Item No.:
22
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Site:
Galley-Dishwash Machine
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Violation:
When looking in from the clean end of the machine, the far right upper rinse spray nozzle only produced a small stream of water angled to the side. A technician removed the rinse spray arm and cleaned out the nozzles. This corrected the issue.
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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.
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Item No.:
28
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Site:
Buffet-Starboard Beverage Station
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Violation:
At the starboard beverage station near the Lido Bar, clean cups were stored inverted on a soiled tray.
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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; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Other-Engine Changing Room
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Violation:
An upright refrigerator was installed in this room. The room also included lockers, a changing area, washing machines, a toilet room. and handwashing sinks. No food was stored inside and staff stated it was only used to store bottled water.
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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; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
29
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Site:
Galley-Buffet Preparation
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Violation:
At the entrance from the buffet line, the handwash station did not operate. An operational handwash station was a few meters away.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
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Item No.:
32
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Site:
Galley-Center Pantry
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Violation:
A small wrapped butter slice was in the open handwash station waste receptacle.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
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Site:
Galley-Steakhouse
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Violation:
At the far right side of the front show galley counter, bulkhead tiles were damaged below the undercounter equipment. Also, portions of the decorative tiles were missing at the front corner of the undercounter equipment, exposing a hole in the bulkhead.
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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:
Pantry-Guy's Burger Joint
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Violation:
Ice was accumulated on the deck along the bulkhead with the evaporative condenser inside the walk-in refrigerator.
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Recommendation:
Ensure ice does not accumulate on the deck.
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Item No.:
33
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Site:
Provisions-Food Transportation Corridor
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Violation:
Liquid continuously leaked from the deckhead in the food transportation corridor outside Room 15. No food or beverage pallets were being loaded into this area during the inspection, however the loading process was in operation.
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Recommendation:
Ensure liquid does not leak from the deckhead in this area.
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Item No.:
33
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Site:
Galley-Center Galley
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Violation:
Below the far right soup kettle, a large gap was at the back bulkhead/pipe penetration juncture. Excess silicone had been used to secure the profile piece to the bulkhead, but this profile piece was pulled away from the bulkhead.
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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-Pastry
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Violation:
At the opposite end from the walk-in refrigerator, the handwash station faucet continuously leaked.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Aft Dishwash Machine
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Violation:
Above the machine, more than one day's accumulation of grease and debris was in the exhaust air duct. The area was in operation during the inspection. Staff stated the machine had been in operation for about five hours.
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Recommendation:
Ensure filters and other grease extracting equipment are designed to be readily removable for cleaning and replacement if not designed to be cleaned-in-place and intake and exhaust air ducts are cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
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Item No.:
39
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Site:
Provisions-Room 15
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Violation:
Two flies were outside this room.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Chef's Choice
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Violation:
On the buffet line, one fly was on a box of cereal and another fly was on cut honeydew melon. The area was in operation during the inspection.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Bulk Milk Station
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Violation:
One fly was in this area while in operation.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Provisions-Dry Stores
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Violation:
One fly was immediately outside the dry store room.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Dishwash Machine
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Violation:
At the clean end of the glasswash machine, an ant and a fly were on the bulkhead. The area was in operation during the inspection.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Port Beverage Station
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Violation:
At the port beverage station against the bulkhead, two flies were behind the station near the back side undercounter compartment doors. The area was in operation during the inspection.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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