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Item No.:
*
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Site:
Other-Recreationally Caught Fish
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|
Violation:
This variance was under VSP review for updates in 2017. VSP will reach the cruise line if necessary.
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Recommendation:
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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|
Violation:
The columns on the ship's AGE log produced by the electronic medical database was not in compliance with the updated format in the 2018 VSP Operations Manual. This ship's log did not have fields identifying the date of last symptom and the time of last symptom.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
02
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|
Site:
Medical-Acute Gastroenteritis (AGE) Logs
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|
Violation:
The review of the AGE logs found that it was not always documented whether the symptomatic crew members had immediate contacts or significant others, other than cabin mates. A review of a reportable case, dated 14 June 2018, found no documentation in the log whether the symptomatic crew member was asked about immediate contacts or significant others. Additionally, a review of reportable case, dated 17 June 2018, found no documentation in the log whether the symptomatic crew member was about immediate contacts or significant others.
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|
Recommendation:
Document if the reportable crew member has or does not have additional immediate contacts including significant others in the Acute Gastroenteritis log follow-up.
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Item No.:
08
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|
Site:
Potable Water-Production Records
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|
Violation:
One of the staff members responsible for conducting manual tests during production of potable water measured pH levels significantly lower than was recorded on the analyzer chart; however, no explanation for the discrepancy or calibration of the analyzer chart occurred. On 21 June 2018 at 08:20, the staff member measured a pH level of 6.73, but the chart record identified a pH level of 7.5. On 20 June 2018 at 08:20, the staff member measured a pH level of 6.88, but the chart record identified a pH level of 7.4. On 19 June 2018 at 09:20, the staff member measured a pH level of 6.72, but the chart record identified a pH level of 7.4. On 19 June 2018 at 20:25, the staff member measured a pH level of 6.58, but the chart record identified a pH level of 7.5. On 14 June 2018 at 10:50, the staff member measured a pH level of 6.87, but the chart record identified a pH level of 10:50. All other pH values measured by the other individuals responsible for conducting manual tests during production were consistent with the chart record. Staff stated additional training for this staff member will occur.
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|
Recommendation:
Maintain accurate records of production and bunkering monitoring aboard for 12 months and ensure these records are available for review during inspections.
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Item No.:
08
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|
Site:
Potable Water-Pipe Disinfection Records
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|
Violation:
A section of pipe inside the incinerator room underwent disinfection on 22 May 2018 from 07:45 until 11:45. Staff recorded the start chlorine residual was greater or equal to 50 ppm; however, recorded the end chlorine residual was less than or equal to 50 ppm. Staff stated this was due to confusion with the proper direction of the inequality symbol.
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Recommendation:
Ensure records are accurate.
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Item No.:
08
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|
Site:
Potable Water-Pipe Disinfection Records
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|
Violation:
A section of pipe for the deck 3 cold water line underwent disinfection on 20 May 2018 from 07:35 until 11:30. Staff recorded the start chlorine residual was greater or equal to 50 ppm; however, recorded the end chlorine residual was less than or equal to 50 ppm. Staff stated this due to confusion with the proper direction of the inequality symbol.
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|
Recommendation:
Ensure records are accurate.
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Item No.:
08
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|
Site:
Potable Water-Tank Maintenance Records
|
|
Violation:
The pH during disinfection field on the potable water tank maintenance record for potable water tank 3 - center, dated 18 February 2018, was left blank.
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|
Recommendation:
Accomplish disinfection by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the tank and maintaining it for 4 hours. Maintain a pH value of 7.8 or less. Document the disinfection concentration and contact time. Verify that the free residual halogen level is = 5.0 mg/L (ppm) before placing the tank back into service and document the measured level.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Turnover Rate Calculation
|
|
Violation:
Staff provided a document, updated June 2018, which identified the turnover rate for the lotus swimming pool was 6.3 hours. This document identified the minimum pump flow rate for the facility was 483 liters/minute. The inspector and staff determined the minimum pump flow rate to maintain a turnover rate of less than six hours was 512 liters/minute. The inspector and staff went to the equipment room and measured the pump flow rate at 533.3 liters/minute. Staff updated the document to reflect the necessary minimum pump flow rate to maintain a six-hour turnover rate and stated proper monitoring procedures would be taken.
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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.:
17
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|
Site:
Galley-Walk-in Cooler
|
|
Violation:
Two large containers of cut lettuce dated 21 June had no cooling process documented. It was unclear if the lettuce was cooled down properly. The lettuce was discarded.
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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 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from 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 5C (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:
Buffet-Deck 14 Horizon Court
|
|
Violation:
All six cold buffet lines lacked side protection for sneeze guards. The distance between exposed food and where consumers stood was less than 1 meter (40 inches).
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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. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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|
Site:
Galley-Trident Grill
|
|
Violation:
Exposed food (potato fries and salad) was under the soiled deckhead and fans of this area during lunch service.
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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. 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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
20
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|
Site:
Galley-Deck 12 Garde Manger
|
|
Violation:
The deli slicer had excessive sealant in the food contact surfaces, making it difficult to clean.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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|
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Item No.:
20
|
|
Site:
Galley-Officer's Mess Pantry
|
|
Violation:
The left-most screw in the espresso machine food splash zone was heavily corroded. Corrections started immediately.
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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; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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|
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Item No.:
21
|
|
Site:
Galley-Deck 5 Port Dishwash
|
|
Violation:
The right handle of the hood-type warewasher was open, creating a difficult to clean tube. Corrections started immediately.
|
|
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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|
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Item No.:
21
|
|
Site:
Galley-Officer's Mess Pantry
|
|
Violation:
The front panel of the espresso machine was loose creating a difficult to clean gap. Corrections started immediately.
|
|
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.:
22
|
|
Site:
Galley-Bayou Caf / Sabatini Dishwash
|
|
Violation:
The final rinse gauge of the in-use AM14T hood-type warewasher measured 10 psi while the data plate required 15 to 25 psi.
|
|
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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The conveyor and hood-type warewash machines were out of service. Staff stated that the machines were out of service as a result of the steam system problems of the day of the inspection.
|
|
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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Garde Manger
|
|
Violation:
The in-use undercounter warewasher was leaking water from the side to the deck.
|
|
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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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|
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Item No.:
22
|
|
Site:
Galley-Deck 6 Pastry
|
|
Violation:
The in-use undercounter warewasher was leaking water from the side to the deck.
|
|
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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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|
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Item No.:
22
|
|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
The in-use potwash machine pressure gauge measured 15 psi while the data plate required 20 psi. The gauge was replaced after the finding.
|
|
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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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|
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Item No.:
22
|
|
Site:
Galley-Pizzeria Pantry
|
|
Violation:
The conveyor warewash machine was out of service since December 2017. Staff showed documentation that they were waiting for spare parts.
|
|
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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 14 Dishwash
|
|
Violation:
The far left upper final rinse nozzle of the in-use conveyor warewasher was not spraying efficiently. Corrections started immediately.
|
|
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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 14 Dishwash
|
|
Violation:
The area was over crowded with soiled utensils in the afternoon during the end of lunch service. The area was unable to deal with the amount of dirty utensils at the time. Stacks of soiled utensils were staged at dirty drop-offs in the dining area.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 12 Garde Manger
|
|
Violation:
The deli slicer had yellow food residue encrusted in sealant in the food area.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 Garde Manger
|
|
Violation:
The previously cleaned deli slicer was soiled under the ledge in the exit path of the sliced food. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Deck 9 Housekeeping Pantry # 9732
|
|
Violation:
The lower ledge along the food contact surface ice shoot was soiled with pieces of black debris. The inspector rubbed an alcohol wipe over this ledge, and the wipe became soiled with pieces of black debris.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Deck 10 Housekeeping Pantry # 10734
|
|
Violation:
The back edge of the drain located on the top compartment of the ice machine was soiled with orange debris. The inspector rubbed an alcohol wipe over this debris, and the wipe became soiled with an orange residue.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Other-Bridge Coffee Station
|
|
Violation:
The counter underneath the coffee machine located on the bridge was excessively soiled with coffee grounds and debris. This was greater than a day's worth of accumulation.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 5 Butcher
|
|
Violation:
At the clean storage in front of the warewash machine, a stack of previously cleaned hotel pans was stored upright. This was corrected.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Provisions-Hotel Stores
|
|
Violation:
Single-use and single-service utensils were stored in this area. Deckhead pipes and cable trays were heavily soiled with dust.
|
|
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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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|
|
Item No.:
29
|
|
Site:
Galley-Deck 5 Food Employee Toilet
|
|
Violation:
The toilet was locked during service. It was unlocked after the finding.
|
|
Recommendation:
Ensure toilet facilities intended for use by galley personnel are not locked when the galley is in service.
|
|
|
Item No.:
33
|
|
Site:
Galley-Officer's Mess Pantry
|
|
Violation:
The stainless steel strip at the bulkhead/deckhead juncture of the coffee station created a difficult to clean gap. Corrections started immediately.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Hotel Stores
|
|
Violation:
Single-use and single-service utensils were stored in this area. Deckhead pipes and cable trays were heavily soiled with dust.
|
|
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. Do not use carpet in these areas. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 12 Walk-in Cooler 12.2.41
|
|
Violation:
Condensate was leaking from the deckhead hatch in the middle of the cooler. No food was impacted. Corrections started immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Trident Grill
|
|
Violation:
The deckhead and fans over the food counter where food was exposed was heavily soiled with dust and grease.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 14 Dishwash
|
|
Violation:
The locker door frame had several difficult to clean openings, including a large gap created by a missing door locking recess.
|
|
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. Do not use carpet in these areas.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 14 Horizon Court
|
|
Violation:
The deck at the passenger side of the self-service buffet stations was in heavy disrepair. It looked also soiled in between the wood-looking tiles.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 6 Bakery
|
|
Violation:
The utility sink was continuously leaking. Corrections started immediately.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 6 Pastry
|
|
Violation:
Water from the in-use undercounter warewasher was pooled on the deck next to the machine.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 5 Garde Manger
|
|
Violation:
Water from the in-use undercounter warewasher was pooled on the deck next to the machine.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The light intensity at the food employee handwashing station was less than 220 lux.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 6 Beverage Station
|
|
Violation:
The light intensity was less than 110 lux behind and around the counter-mounted equipment, especially the juice machine.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Amuleto
|
|
Violation:
The light intensity was less than 110 lux behind and around the counter-mounted equipment.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Soft Theater Seating
|
|
Violation:
The junction between the cushions along the aft portside wall and the seating cushions had dust and debris located inside this space. The inspector rubbed an alcohol wipe inside this junction, and the wipe became soiled with dust, glitter, and gray debris. Staff stated this area was cleaned every night. The amount of debris accumulation was greater than one day's worth. This was a repeat observation from 12 October 2017 inspection.
|
|
Recommendation:
Ensure surfaces that children touch with their hands are cleaned and disinfected at least daily with products labeled by the manufacturer for that purpose.
|
|