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Item No.:
01
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Site:
Medical-24-hour Acute Gastroenteritis (AGE) Report
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Violation:
The ship called on a U.S. port (San Juan) in the middle of some of the itineraries after visiting a foreign port and did submit a 24-hour AGE report. The ship was submitting a 24-hour report for the Miami port, which was after the San Juan port. This was the case for the 5/21-28 and 4/23-30 voyages. For the 5/7-14 voyage, the ship submitted the 24-hour report for the San Juan port less than 24 hours prior to arrival.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized AGE report based on the number of reportable cases in the AGE log to VSP no less than 24 hours?but not more than 36 hours?before the vessel?s expected arrival at the U.S. port.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Log
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Violation:
The cross connection control log for the reduced pressure (RP) backflow prevention devices did not list the plumbing system component/connection and location for all the devices.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location.
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Item No.:
08
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Site:
Potable Water-Engine Room Pool #2 (Indoor Pool) Machinery Space
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Violation:
A black water hose was observed, connected to the potable water supply after the reduced pressure backflow prevention device, traveling to a sewage flocculation tank. The hose was attached on the edge of the tank, and was used for cleaning purposes. This created an indirect connection and potential cross connection.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (27) black water or combined gray water/black water systems (install an air gap).
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Item No.:
44
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Site:
Potable Water-Engine Room Pool #2 (Indoor Pool) Machinery Space
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Violation:
The person working in this area had created a cross connection between the potable water supply and sewage flocculation tank. The hose was used for technical water purposes, but was connected to a potable water tap.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2011 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal/Vomit Accident Plan
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Violation:
The company's Fecal/Vomit Accident Plan stated to maintain pH 7.0-7.2 for all accidents. This was noted on the last inspection report.
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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.:
40
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Site:
Integrated Pest Management-Passive Monitoring Logs
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Violation:
The passive monitoring logs did not include the light attractant traps, which were installed in the buffet area. Staff reported replacing them weekly, but no records were available to indicate the location of the devices and the pest activity level.
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Recommendation:
Ensure the IPM Plan includes passive surveillance procedures such as glue traps or other passive monitoring devices and the location of each. Maintain a passive device monitoring log.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
When stepping down from Code Red to Code Yellow or Code Green, the OPRP did not indicate a measurable (quantifiable) procedure, For example, the OPRP did not include a statement the ship could step down a code level if there were no additional acute gastroenteritis (AGE) cases within 24-48 hours. The procedure stated: 'the Chief Doctor is authorized to determine if the ship should step down and the number of cases registered in a 24-hour period is usually indicative for the AGE level definition.' A similar violation was noted on the last inspection report.
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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: (5) Procedures for returning the vessel to normal operating conditions after an outbreak; An example of a quantifiable procedure: The ship will step down from code red to code yellow, if there have not been any new AGE cases in the past 48 hours and the Chief doctor is authorized to make this decision. The ship will sted down from code yellow to code green (return to normal operating procedures), if there have not been any new AGE cases in the past 24 hours and the Chief doctor is authorized to make this decision.
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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 indicated that a chlorine concentration of 100-200 ppm was used in all the levels, but did not specify this specifically refers to the food areas.
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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: (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses).
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
Staff reported for porous, soft surfaces they were using 100-200 ppm chlorine and used this concentration to clean up public vomit/fecal accidents. In order for the disinfectant, chlorine, to be effective against Norovirus (or feline calicivirus), the chlorine concentration should be a minimum of 1000 ppm with a contact time of 5 minutes. This must be included in the OPRP.
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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: (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses).
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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 Code Red Level did not indicate that cleaning and disinfecting of all public areas should be on a continuous basis. This was only included the Code Yellow level.
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Recommendation:
When the cumulative proportion of cases of AGE among passengers or crew members is equal or greater than 2%, ensure the outbreak management response includes cleaning and disinfecting all public areas, including handrails and restrooms, on a continuous basis.
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Item No.:
*
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Site:
Housekeeping-Oxivir Five 16
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Violation:
It is recommended to provide test strips to verify the concentration of the Oxivir solutions.
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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: (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses).
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Item No.:
10
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Site:
Recreational Water Facilities-Tobaggan Slide
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Violation:
The safety slide did not include the following information: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (3) shower before entering the facility; and (4) bather load #.
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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: For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
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Item No.:
19
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Site:
Buffet-Calumet Locker 2235
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Violation:
An opened box of ice cream cones was stored in a locker with nonfood items, such as decorations, which were not maintained clean. The cones were stored directly on top of a box which contained decorations.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. Protect food from contamination by storing the food: (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
36
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Site:
Buffet-Calumet
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Violation:
The light intensity at the handwashing station at starboard entry to the buffet line measured 125 lux.
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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 handwashing facilities.
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Item No.:
32
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Site:
Buffet-Calumet
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Violation:
The trash container at the handwash station inside the starboard side of the galley was overfilled with soiled food items and had white icing caked on the outside of the container.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
22
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Site:
Buffet-Calumet
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Violation:
The solution in the sanitizing bucket located portside adjacent to the fruit and milk service area was dirty.
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Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
08
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Site:
Galley-Calumet
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Violation:
The atmospheric vacuum breaker for the water line on the dishwasher 147702 was continuously leaking into the scupper.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
33
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Site:
Galley-Hot Galley
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Violation:
Water was leaking form the a speaker and the deckhead onto the deck in this area. The area was not in use.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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-Bakery Potwash
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Violation:
A buildup of grease on the deckhead was observed in the clean dish area.
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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-Bakery Potwash
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Violation:
Yellow water was leaking form the deckhead in this area. No dishes were impacted.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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.:
29
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Site:
Galley-Room Service Area
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Violation:
The handwash sink at the entry of this area beside door #369 was out of order.
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Recommendation:
Ensure a handwashing facility is within 8 meters (26 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door where the user makes hand contact with the door. Ensure handwash sinks are at least 750 millimeters (30 inches) above the deck so that employees do not have to reach excessively to wash their hands.
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Item No.:
26
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Site:
Galley-Deck 6 Port
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Violation:
The ice machine in this area contained a granular black substance in the recirculation water bath located under the cuber.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Buffet-Beverage Lines
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Violation:
Condensation from at least 4 juice dispensing machines had collected and dripped down the legs on the previously cleaned counter top ( for example, adjacent to pasta machine that was near the fire door 06702) in the Officers and Crew mess.
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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.:
21
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Site:
Galley-Officer and Crew Mess
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Violation:
The glass sneeze guards in both of the messes was chipped above the service area.
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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.:
34
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Site:
Galley-Soup Preparation
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Violation:
Water was leaking from the steam/hot water line into the middle soup kettle and draining into the scupper.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
39
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Site:
Preparation Room-Preperation counter.
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Violation:
Two dead fruit flies were observed on the counter adjacent to a crew member slicing oranges and one live fruit fly was observed on the deckhead in the area.
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Recommendation:
Effectively control the presence of insects 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.:
33
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Site:
Provisions-Walk-in Meat Freezer
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Violation:
A large amount of ice accumulation was observed on the deck, deckhead, and one light fixture in the middle of this freezer.
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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.:
19
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Site:
Provisions-Walk-in Fish Freezer
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Violation:
The feet of a deck stand were touching boxes of frozen squid.
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Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Provisions-Frozen Vegetable
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Violation:
A large amount of frost and ice buildup was noted in this freezer. Ice buildup was on more than 10 cases of food. Ice had accumulated on the storage racks. The cardboard on many boxes had become wet and refrozen. Some boxes were damaged.
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Recommendation:
Protect food from contamination by storing the food:; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
39
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Site:
Bar-Covered Pool
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Violation:
One fruit fly was inside the pantry adjacent to the trash cans. This bar was open.
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Recommendation:
Effectively control the presence of insects 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.:
38
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Site:
Bar-Garden Bar
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Violation:
Three out-of-service ice cream machines were stored on the open deck in this area.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Bar-Aqua Park
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Violation:
More than10 fruit flies were observed around the ice cream machine wheels. Ants were also present.
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Recommendation:
Effectively control the presence of insects 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.:
27
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Site:
Bar-Aqua Park
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Violation:
The wheels of all 3 previously cleaned ice cream machines were heavily soiled with food debris.
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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:
Bar-Aqua Park
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Violation:
The deck underneath the ice cream machines was soiled with food debris.
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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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