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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The ship was not using the 2018 version of the AGE log. The AGE log did not include date and time of last symptom and whether the patient had blood in the stool. In addition, the AGE log included passenger meal seating. The AGE log was updated in the 2018 manual. Ships have two inspections or by May 31, 2019 to comply with the requirements in the 2018 manual.
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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.:
08
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Site:
Potable Water-Halogen Injection
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Violation:
The halogen analyzer sampling point was located 8.8 feet after the halogen injection point. A static mixer had arrived on board the night before the inspection.
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Recommendation:
Obtain water samples for halogen and pH testing from a sample cock and/or a halogen analyzer probe located on the bunker or production water line at least 3 meters (10 feet) after the halogen injection point and before the storage tank.
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis Plants 1 and 2
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Violation:
The permeate lines from reverse osmosis plants 1 and 2 were striped blue/green/blue, indicating potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Distillate Line
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Violation:
The distillate line from the evaporator to the technical water tank was not marked blue/gray/blue.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Pipe Disinfection Log
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|
Violation:
On the pipe disinfections logs, there was no information regarding the time and concentration of pipe disinfection. Additionally, the free halogen residual test result was not documented.
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|
Recommendation:
Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
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Item No.:
08
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Site:
Buffet-Deck 9 Panorama Center Buffet Coffee Station
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|
Violation:
The backflow prevention device for the coffee machine at the starboard side coffee station was heavily oxidized with a green and white layer. Additionally, a fuzzy, gray build-up was observed on the back surface of this backflow prevention device. Staff stated a replacement device was recently received.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 8 Aft Pool
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|
Violation:
The two aft-most drain covers only had one screw holding the drain cover in place. The pool was drained at the time of the inspection. The inspector could not move the drain cover.
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Recommendation:
Install drain cover to manufacturer's recommendations.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 9 Pool
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|
Violation:
The screws on the anti-entrapment drain cover had been covered by silicone. The pool was drained during the inspection.
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Recommendation:
Install drain covers to manufacturer's recommendations.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates and Bather Loads
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|
Violation:
Calculations for turnover rates and bather loads were not available. This was a repeat finding from the previous inspection. This was corrected before the conclusion of the inspection.
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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. Ensure the rates of the from the meters is used to calculate bather loads. Maintain documentation on the turnover rate for each RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal and Vomit Accident Plan
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|
Violation:
There was no plan for a vomit accident in a recreational water facility. Staff stated they would follow the protocol for a formed stool in the event of a vomit accident.
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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.:
13
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Site:
Buffet-Deck 9 Panorama Portside
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|
Violation:
When the inspector approached the portside passenger buffet line, an empty, reusable, plastic cup with visible brown residue on the beverage contact surface was observed to the left of a tray of ready-to-eat ham. Staff stated this item was left by a passenger. Staff removed this cup for disposal.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
13
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Site:
Buffet-Deck 9 Panorama Center Buffet Coffee Station
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|
Violation:
The inspector observed six pieces of ice on the drain beneath the dispensing nozzle of the coffee machine. When the inspector approached the area minutes before, there was no ice visible. Staff stated a passenger came with a plastic cup and disposed the ice from the cup onto this drain. The inspector asked staff if anybody spoke to the passenger regarding this, and staff stated they did not observe the actual act of the passenger disposing the ice onto this drain. Staff removed the ice from this drain.
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|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
16
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|
Site:
Provisions-Unit 22 Juice and Milk Cooler
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|
Violation:
The inspectors took temperatures from various locations of at least 30 0.5 gallon tubs of low-fat 1% milk yogurt. Temperatures ranged from 42-44F. The tubs of yogurt were in boxes stacked on a pallet located right inside the door of the cooler and were provisioned the day prior. The inspectors' thermometers had an error of plus/minus 0.7F. The ambient temperature by the door was 44.5F. The internal thermometer of the unit read 9C (48.2F). The tubs of yogurt were discarded.
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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.:
16
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|
Site:
Provisions-Unit 22 Juice and Milk Cooler
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|
Violation:
The inspectors took at least 50 temperatures of raw shell eggs stored in the back corner of the cooler. These eggs were also stored behind a bulkhead, which impacted the circulation of air. Temperatures for the eggs ranged from 46F to 49F. A total of 7 boxes containing 15 dozen eggs each were discarded. The ambient temperature in this corner of the cooler was 49-50F.
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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.:
16
|
|
Site:
Galley-Deck 4 Food Prep # 2 Walk-In Refrigeration Unit
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|
Violation:
The inspector took numerous temperatures of a one pound bag of mozzarella cheese stored inside this walk-in refrigeration unit and measured a temperature range from 44F to 46F. The inspector measured the ambient temperature inside this walk-in refrigeration unit at 45.3F with a maximum and minimum temperature registering thermometer. The ambient temperature thermometer inside this unit recorded a temperature of 9C (48.2F). This bag of mozzarella cheese was discarded.
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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.:
17
|
|
Site:
Galley-Deck 9 Portside
|
|
Violation:
The time control plan posted in this area identified lunch service occurred from 11:00 until 13:00, but did not specifically identify the setup and discard times for food. This field was left blank. Corrections started immediately.
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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 and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, esnure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
17
|
|
Site:
Galley-Deck 9 Panorama
|
|
Violation:
The time control plan posted in this area identified lunch service occurred from 11:00 until 13:00, but did not specifically identify the setup and discard times for food. This field was left blank. Corrections started immediately.
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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 and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, esnure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
|
|
Site:
Buffet-Deck 9 Panorama Center Buffet
|
|
Violation:
A glass bottle containing soy sauce with an open spout was stored uncovered inside the PN # 2 locker. This bottle was stored in front of a stack of passenger service trays. Corrections started immediately.
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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; (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.:
19
|
|
Site:
Other-Deck 4 Chef's Office
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|
Violation:
When the inspector approached the area, numerous items were stored on a shelving unit inside. The inspector found a hotel tray with packaged almonds, packaged white chocolate chips, and one can strawberry filling. Additionally, the inspector found a cardboard box on the top of this shelving unit with three opened bottles of identified as 'aroma pasta vanilla 22.' Two metal equipment parts and one plastic equipment part were stored inside this box. There was an orange life jacket stored in a plastic bag to the immediate right of this cardboard box. There was a large hand held mixing machine, and approximately 47 serving dishes and 29 glass bowls stored on the middle shelves of this galvanized unit.
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|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
|
|
Site:
Provisions-Deck 3 - Dry Storage Units # 5 and # 8
|
|
Violation:
Numerous food items were stored inside these dry storage units. The deckhead inside these storage units were unfinished with numerous cables and pipes located above food packaged in containers inside cardboard boxes. Each room had a pipe identified for 'GREY WATER'. Items stored inside these areas included water bottles, cooking-oil, beer, and coffee beans, and sugar packaged in paper bags. The inspector rubbed an alcohol swab in between some of the black cables running above the food items, and the wipe became soiled with a black residue.
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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; (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
|
|
Site:
Galley-Deck 4 Food Prep # 2 Walk-In Refrigeration Unit
|
|
Violation:
The inspector took numerous temperatures of a one pound bag of mozzarella cheese stored inside this walk-in refrigeration unit and measured a temperature range from 44F to 46F. The inspector measured the ambient temperature inside this walk-in refrigeration unit at 45.3F with a maximum and minimum temperature registering thermometer. The ambient temperature thermometer inside this unit recorded a temperature of 9C (42.8F). This bag of mozzarella cheese was discarded.
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|
Recommendation:
Ensure cold holding units are set at a temperature to maintain potentially hazards foods at the appropriate temperatures.
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Item No.:
20
|
|
Site:
Galley-Deck 4 Coffee Station
|
|
Violation:
The deflector panel inside the ice machine was cracked. This panel had been fixed by placing a metal plate over the food contact surface of this crack. This created a difficult to clean surface. Visible orange and brown residue surrounded this metal plate on the food contact surface of the deflector panel.
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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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Item No.:
20
|
|
Site:
Provisions-Unit 22 Juice and Milk Cooler
|
|
Violation:
The ambient temperature of the unit ranged from 44F at the door to 49-50F at the back corner.
|
|
Recommendation:
Ensure ambient temperature is set to maintain the temperature of potentially hazardous foods at 41F or below.
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Item No.:
21
|
|
Site:
Buffet-Deck 9 Panorama Center Buffet
|
|
Violation:
The technical space underneath the portside service station had a large rectangular opening to a void space. The inside of this void space was covered in raw wood that was difficult to clean. Visible dust and debris was observed on the bottom of this void.
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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.:
21
|
|
Site:
Galley-Deck 4 Garde Manger
|
|
Violation:
The blades in front of the technical space above time control refrigeration units were in disrepair, and were directed in a horizontal manner instead of a vertical manner to protect debris from exiting the space. The inside of this technical space was soiled with dust and debris. This unit was approximately one meter in front of a preparation table.
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|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
|
|
Site:
Dining Room-Deck 4
|
|
Violation:
The inspector was unable to open the technical space under the temporary buffet line identified as 'time control.' This difficult to clean area was visibly soiled with a layer of brown dust and debris.
|
|
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.:
21
|
|
Site:
Galley-Deck 9 Panorama Portside Preparation
|
|
Violation:
The frame surrounding the door exiting the preparation area was surrounded by an approximately one inch thick deep piece of profiling, creating a difficult to clean area between the profiling the door jamb. The inside of this area was visibly soiled with dust and debris. The inspector rubbed an alcohol wipe inside this surface, and this wipe became soiled brown and black.
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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.:
21
|
|
Site:
Buffet-Deck 9 Lido Starboard Vending Machines
|
|
Violation:
The forward most vending machine was placed on two concrete blocks, with difficult to clean grooves inside this concrete. These grooves were approximately three inches deep and extended one foot back from the front of the block. The inspector rubbed an alcohol wipe on the inside surface of the left groove, and the wipe became soiled with brown debris. Staff stated these concrete blocks were placed underneath this vending machine to raise it off the deck.
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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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|
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Item No.:
21
|
|
Site:
Galley-Deck 4 - Garde Manger
|
|
Violation:
The door gasket of the undercounter refrigeration unit # 9 was misaligned creating a difficult to clean gap. Additionally, the door did not close properly. This was a repeat observation from the November 2017 inspection.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
|
|
Site:
Provisions-Deck 3 - Unit # 15 Fruit Storage
|
|
Violation:
The electrical equipment and wiring for the evaporative condenser unit for this walk-in storage unit were not stored inside a protective casing, creating a difficult to clean area.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 Hot Service Line
|
|
Violation:
The sanitizing bucket to the right of the knife storage compartment was cloudy. Corrections started immediately.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 4 Dishwashing Station
|
|
Violation:
The final rinse nozzles of the starboard rack-type dishwashing machine were not producing an effective fan-like spray pattern. These nozzles were spraying water directly below the nozzle.
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|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
|
|
Site:
Galley-Deck 4 Dishwashing Station
|
|
Violation:
Water was leaking from the front of the final rinse compartment of the portside rack-type dishwashing machine onto the deck below. Water was accumulated on the deck beneath this leak.
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|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
|
|
Site:
Galley-Deck 9 Scullery
|
|
Violation:
The rack-type dishwashing machine was taken out-of-service at 09:39. Staff stated the heating element was unable to achieve the appropriate temperature. Corrections started immediately.
|
|
Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
26
|
|
Site:
Galley-Deck 9 Scullery
|
|
Violation:
Two knives stored in a rack labeled for clean items had pieces of food debris on the food contact surface. Corrections started immediately.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 9 Panorama Center Buffet
|
|
Violation:
One brown, plastic cup was stored inverted with numerous visible pieces of food debris flakes on the bottom of the beverage contact surface. This cup was out for service and passengers were present at the buffet. Corrections started immediately.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Deck 9 Panorama Portside
|
|
Violation:
One plastic plate, stored inverted and out for service to the left of the buffet line, had a piece of yellow food debris stuck to the food contact surface. Corrections started immediately.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 4 Coffee Station
|
|
Violation:
The deflector panel inside the ice machine was cracked. This panel had been fixed by placing a metal plate over the food contact surface of this crack. This created a difficult to clean surface. Visible orange and brown residue surrounded this metal plate on the food contact surface of the deflector panel.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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|
|
Item No.:
26
|
|
Site:
Other-Deck 4 Chef's Office
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|
Violation:
Numerous pieces of cleaned equipment and utensils were stored in three large, blue bins, which rested directly on the deck of the chef's office. The inspector observed sixteen hot pot bowls, ten stone pots, nine dark plastic bowls, nine large beige and brown bowls, and three small white bowls. Staff stated these items were used for special dinner functions. Approximately five of the nine large beige and brown bowls had visible dust and debris on the food contact surface.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4 Hot Service Line
|
|
Violation:
The top of the rack storing spices was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with black 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:
Galley-Deck 4 Garde Manger
|
|
Violation:
The blades in front of the technical space above time control refrigeration units were in disrepair, and were directed in a horizontal manner instead of a vertical manner to protect debris from exiting the space. The inside of this technical space was soiled with dust and debris. This unit was approximately one meter in front of a preparation table.
|
|
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:
Galley-Deck 4 Walk-In Refrigeration Unit # 4
|
|
Violation:
The top of the evaporative condenser unit was soiled to sight and touch with brown debris. Food items were stored inside this walk-in unit.
|
|
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:
Buffet-Deck 9 Lido Starboard Vending Machines
|
|
Violation:
The forward most vending machine was placed on two concrete blocks, with difficult to clean grooves inside this concrete. These grooves were approximately three inches deep and extended one foot back from the front of the block. The inspector rubbed an alcohol wipe on the inside surface of the left groove, and the wipe became soiled with brown debris.
|
|
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:
Galley-Deck 9 Panorama Buffet Show Galley
|
|
Violation:
The top of the cabinet identified for electrical equipment was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and this wipe became soiled with brown and black 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:
Galley-Deck 9 Panorama Buffet Show Galley
|
|
Violation:
The technical space next to bain marie unit # 2 had two removable metal plates on the bottom surface. The inspector lifted these two plates, and visible water accumulation and brown residue were observed underneath.
|
|
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:
Dining Room-Deck 4
|
|
Violation:
The inspector was unable to open the technical space under the temporary buffet line identified as 'time control.' This difficult to clean area was visibly soiled with a layer of brown dust and debris.
|
|
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:
Galley-Deck 9 Panorama Portside Preparation
|
|
Violation:
The tops of the three light fixtures inside this preparation area were soiled to sight and touch. The inspector rubbed three different alcohol wipes over the top surfaces of each these fixtures, and the swaps became soiled with a brown and gray 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:
Galley-Deck 9 Scullery
|
|
Violation:
The clean-end of the rack-type dishwashing machine was releasing an excessive amount of moisture into the scullery. This moisture rose to the top of this area and collected as condensation on the deckhead. Moisture was observed dripping from the deckhead onto the deck below. The inspector observed one drop of the moisture fall onto the nonfood contact surface of a plastic glass.
|
|
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:
Buffet-Deck 9 Panorama Portside Service Station
|
|
Violation:
The technical space underneath the portside service station had a large rectangular opening to a void space. The inside of this void space was covered in raw wood that was difficult to clean. Visible dust and debris was observed on the bottom of this void.
|
|
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:
Buffet-Deck 9 Panorama Cetner Buffet
|
|
Violation:
The pipe leaving the condenser unit in the technical space at this service station was visibly moist and covered with a brown residue. Dripping was observed inside this technical space.
|
|
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:
Galley-Deck 4
|
|
Violation:
The inside of the technical space for the time control unit was covered in brown dust and debris, 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 9 Scullery
|
|
Violation:
The inspector found ten recently cleaned bowls, stacked inverted and piled on a clean rack directly in front of the rack-type dishwashing machine, with visible moisture on the food contact surface. These items had recently gone through the warewash cycle; however, they were not given sufficient time to dry before stacking on the rack. These items were removed for rewash. Staff stated there was limited space for drying operations inside this area.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 9 Scullery
|
|
Violation:
The inspector found twelve recently cleaned bowls, stacked inverted and piled on a rack to the left of the clean-end of the rack-type dishwashing machine, with visible moisture on the food contact surface. These items had recently gone through the warewash cycle; however, they were not given sufficient time to dry before stacking on the rack. These items were removed for rewash. Staff stated there was limited space for drying operations inside this area.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
One plastic plate, stored inverted and out for service to the left of the buffet line, had visible moisture on the food contact surface. Corrections started immediately.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
28
|
|
Site:
Other-Deck 4 Chef's Office
|
|
Violation:
Numerous pieces of cleaned equipment and utensils were stored in three large, blue bins, which rested directly on the deck of the chef's office. The inspector observed sixteen hot pot bowls, ten stone pots, nine dark plastic bowls, nine large beige and brown bowls, and three small white bowls. Staff stated these items were used for special dinner functions. Approximately five of the nine large beige and brown bowls had visible dust and debris on the food contact surface.
|
|
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).
|
|
|
Item No.:
28
|
|
Site:
Dining Room-Deck 4
|
|
Violation:
Six metal pitchers, stored inverted and out for service, had visible moisture on the inside food contact surface. These metal pitchers were located at various waiter stations throughout the main dining room.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 9 Panorama Buffet Show Galley
|
|
Violation:
Approximately ten pieces of ice were observed above the drain inside the handwashing sink located near the portside entrance to this show galley. This area was not in service.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 9 Panorama Scullery
|
|
Violation:
The area had several deckhead holes to the plenum. There was a large gap exposed between the starboard side bulkhead and the deckhead, which exposed the plenum above. This was a repeat violation from the November 2017 inspection. This space was soiled to sight and touch with dust and debris.
|
|
Recommendation:
Ensure that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 9 Scullery
|
|
Violation:
The clean-end of the rack-type dishwashing machine was releasing an excessive amount of moisture into the scullery. This moisture rose to the top of this area and collected as condensation on the deckhead. Moisture was observed dripping from the deckhead onto the deck below. A rack of recently cleaned silverware was stored underneath this condensation. No condensation was observed dripping onto the food-contact surfaces of this silverware. The inspector observed one drop of the moisture fall onto the nonfood contact surface of a plastic glass.
|
|
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 9 Portside
|
|
Violation:
The deck inside the food preparation area was visibly soiled and sticky to walk on. This area was not in service.
|
|
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 9 Portside
|
|
Violation:
There was a large gap between the light fixture and the deckhead over the center part of the galley. This created a difficult to clean area. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a brown residue. This area was not in service.
|
|
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 4 Garde Manger
|
|
Violation:
Three tiles were missing from underneath time control unit # 1, directly adjacent to where the deck met the bulkhead. Debris and standing water were observed in this recess left from this missing tiles.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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 4 Dishwashing Station
|
|
Violation:
Numerous areas of recessed grout were observed directly below the rack-type dishwashing machine inside the crew galley. Standing water was visible inside this recessed grout.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 9 Lido Portside
|
|
Violation:
A plastic rack containing eating utensils was stored underneath a deckhead constructed from soft tarp and rope. The soft tarp and rope were soiled with dust and debris. These utensils were out for service and passengers were present. This is a repeat observation from the November 2017 inspection.
|
|
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:
Galley-Deck 9 Panorama Portside Preparation
|
|
Violation:
The frame surrounding the door exiting the preparation area was surrounded by an approximately one inch thick deep piece of profiling, creating a difficult to clean area between the profiling the door jamb. The inside of this area was visibly soiled with dust and debris. The inspector rubbed an alcohol wipe inside this surface, and this wipe became with soiled brown and black residues.
|
|
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, 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:
Bar-Deck 9 Panorama
|
|
Violation:
The deckhead over the employee service side of the bar was a plastic, tarp-like material. Additionally, the deckhead above the passenger service side of the bar was a soft tarp material that was tied to the deckhead. This covering had numerous openings which were difficult clean. An accumulation of debris was observed on the deckhead above the employee service side of the bar.
|
|
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:
Bar-Deck 9 Panorama Buffet
|
|
Violation:
The coving between the bottom of the buffet line and numerous parts of the deck was constructed out of a soft sealant material, making this area difficult to clean. This sealant was not visibly soiled. This was observed on all passenger service lines of the panorama buffet, the employee service side of the starboard waiter station, the employee service side of the portside waiter station.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure coving is made of a hard material.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 9 Panorama Buffet Central
|
|
Violation:
The bulkhead behind the portside and starboard side buffet lines was caulked to the counter using a soft silicone sealant. This sealant was not firmly affixed to the counter in the numerous places and was difficult to clean. The inspector rubbed an alcohol wipe over this sealant, and this wipe became soiled with a gray residue.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 3 - Unit # 16 Meat Freezer
|
|
Violation:
The junctions of the deckhead panel inside the freezer for meat were sealed with a soft silicone, creating a difficult to clean surface. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a brown and orange residue.
|
|
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:
Provisions-Deck 3 - Unit # 12 Freezer
|
|
Violation:
A significant accumulation of ice was observed on the deckhead above numerous cardboard boxes of frozen food items. No food items were impacted.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 3 - Dry Storage Units # 5 and # 8
|
|
Violation:
Numerous food items were stored inside these dry storage units. The deckhead inside these storage units were unfinished with numerous cables and pipes located above food packaged in containers inside cardboard boxes. Each room had a pipe identified for 'GREY WATER'. Items stored inside these areas included water bottles, cooking-oil, beer, and coffee beans, and sugar packaged in paper bags. The inspector rubbed an alcohol swab in between some of the black cables running above the food items, and the wipe became soiled with a black residue. This was a repeat observation from the November 2017 inspection.
|
|
Recommendation:
Install exposed utility service lines and pipes, including lines for fire detection and protection systems, so they do not obstruct or prevent cleaning. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 4 Dishwashing Station
|
|
Violation:
Water was leaking from the front of the final rinse compartment of the portside rack-type dishwashing machine onto the deck below. Water was accumulated on the deck beneath this leak.
|
|
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:
Galley-Deck 4 Dishwashing Station
|
|
Violation:
The light intensity to the left of the soiled item drop off area was insufficient. The inspector measured a maximum light intensity of 61 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 4 Pantry Prep
|
|
Violation:
The light intensity inside the back right corner of this pantry was insufficient. The inspector measured a maximum light intensity of 37 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 9 Portside
|
|
Violation:
The light intensity in the cleaning supply area was insufficient. The inspector measured a maximum light of 78 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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:
Galley-Deck 9 Portside
|
|
Violation:
The light intensity inside the nook to the left of the cleaning supply locker was insufficient. The inspector measured a maximum light intensity of 79 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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:
Provisions-Deck 3 - Unit # 15 Poultry Freezer
|
|
Violation:
The light intensity to the right of the door into this freezer was insufficient. The inspector measured a maximum light intensity of 32 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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:
Provisions-Deck 3 - Unit # 20 Vegetable Storage
|
|
Violation:
The light intensity to the right of the evaporative condenser unit was insufficient. The inspector measured a maximum light intensity of 45 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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:
Provisions-Deck 3 - Unit # 22 Walk-In
|
|
Violation:
The light intensity in the corner of the room, to the right of the evaporative condenser unit, was insufficient. The inspector measured a maximum light intensity of 41 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 9 Scullery
|
|
Violation:
The clean-end of the rack-type dishwashing machine was releasing an excessive amount of moisture into the scullery. This moisture rose to the top of this area and collected as condensation on the deckhead. Moisture was observed dripping from the deckhead onto the deck below. A rack of recently cleaned silverware was stored underneath this condensation. No condensation was observed dripping onto the food-contact surfaces of this silverware. The inspector observed one drop of the moisture fall onto the nonfood contact surface of a plastic glass.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
38
|
|
Site:
Buffet-Deck 9 Starboard Waiter Station
|
|
Violation:
A wet mop was stored inside an empty bucket. This area was not in service. Corrections started immediately.
|
|
Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 9 Portside
|
|
Violation:
One fruit fly was observed flying the cleaning supply area near this galley. This area was not in service.
|
|
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.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Response and Prevention Plan (OPRP)
|
|
Violation:
The OPRP listed specific areas that would be sanitized with 1000 ppm chlorine and allowed to air dry. No contact time was listed. Staff stated they would use a different chemical, which was in the OPRP at a specific concentration and time, during an outbreak.
|
|
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: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (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); (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel?s safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-Air Handling Unit S-6
|
|
Violation:
There was brown debris in the condensate collection pan.
|
|
Recommendation:
Keep air handling units clean.
|
|