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Item No.:
02
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Site:
Medical-Specimen/Shipping Containers
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|
Violation:
Vessel crew reported that for shipping specimens, they use ice from the ice machine. Crew reported they do not maintain a stock of ice packs on board.
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Recommendation:
Ensure the vessel maintains appropriate refrigerant materials to keep clinical specimens cool.
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Item No.:
02
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|
Site:
Medical-Acute Gastroenteritis (AGE) Log and 72-Hour Questionnaire
|
|
Violation:
The AGE Log and the 72-Hour Questionnaire did not comply with the new format listed in the 2018 VSP Operations Manual.
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|
Recommendation:
Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log. Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Reportable total number of passengers ill; (7) Total number of crew; (8) Reportable total number of crew ill. Total number of passengers and total number of crew must be the totals at the beginning of the voyage (i.e., totals on "date from"). Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Patient ID; (2) Date of the first medical visit or report to staff of illness; (3) time of the first medical visit or report to staff of illness; (4) person's last name; (5) person's first name; (6) person's age; (7) person's sex; (8) designation as passenger or crew member; (9) cabin number; (10) crew member position or job on the vessel, if applicable; (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) bloody stools (yes/no); (c) number of episodes of vomiting in a 24 hour period; (d) fever (yes/no); (e) abdominal cramps (yes/no); (f) headaches (yes/no); (g) myalgia (yes/no); (14) date of last symptom; (15) time of last symptom; (16) entry (yes/no) for whether a specimen was requested; (17) entry (yes/no) for whether a specimen was received; (18) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) entry (yes/no) for whether this was a reportable case; (20) presence of underlying medical conditions that may affect interpretation of AGE. If none, write "none," "not applicable," "N/A," or similar wording. Comments may also be added to the log in this column after the information about underlying illness. 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
|
|
Site:
Pantry-Atrium Bar
|
|
Violation:
Water was trapped in the hose of the backflow prevention device for the left carbonator in the soda locker. The hose was not placed in a manner that allowed the water to drain, which may prevent the vent from operating properly.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
|
|
Site:
Galley-Garden Cafe
|
|
Violation:
The vent was blocked with a black cap on one backflow prevention device for the carbonator that serviced the Garden Cafe Bar. A small amount of water came out of the vent when the cap was removed. The bar was open for service.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
|
|
Site:
Food Service General-Chlorine Generation System
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|
Violation:
The ship used food grade salt to generate chlorine sanitizing solutions for sanitizing the food areas. This system required a connection with the potable water system but no backflow prevention device was installed to protect the potable water system. This system was set up in all food areas.
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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: (29) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
09
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|
Site:
Recreational Water Facilities-Deep Pool 2
|
|
Violation:
The inspector and crew member tested a combined 6 water samples from this interactive water facility that was open during the inspection. The inspector had free halogen residual values of 1.44 ppm, 1.07 ppm, and 1.43 ppm. The crew member had free halogen residual values of 1.55 ppm, 1.96 ppm, and 1.74 ppm. All six samples were taken from different areas of the pool. The pool was immediately closed.
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|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm).
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Vitality Whirlpool Spa
|
|
Violation:
The drain cover had four screws installed through the top drain cover holes and not into the two designated screw holes on the side of the drain cover. No documentation from the manufacturer approved this type of installation. This issue was noted on the construction inspection report. The whirlpool spa was open during the inspection and immediately closed.
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|
Recommendation:
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 17 Fire Zone 3 Starboard and Port Whirlpool Spas
|
|
Violation:
Each drain cover had four screws installed through the top drain cover holes and not into the two designated screw holes on the side of the drain cover. There were two whirlpool spas on the port side and two on the starboard side, and each had one drain. No documentation from the manufacturer approved this type of installation. This issue was noted on the construction inspection report. The whirlpool spas were open during the inspection and immediately closed.
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|
Recommendation:
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Automatic Pump Shut-off
|
|
Violation:
It appeared an automatic pump shut-off was install on the suction line for the massage pump for the vitality whirlpool spa, deck 17 FZ 3 port and starboard whirlpool spas, and the courtyard whirlpool spa, but no manufacturer's documentation was available to review during the inspection to determine how the system worked.
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|
Recommendation:
For RWFs with suction fittings and a single blockable drain or multiple drains (less than 3 feet apart), provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a safety vacuum release system or automatic pump shut-off system.
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Item No.:
16
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|
Site:
Galley-Deck 8 Los Lobos
|
|
Violation:
A container of crushed tomatoes, originally taken from a can stored at ambient temperature, was not cooled and no cooling log was available. The container was stored in an undercounter refrigerator and the internal temperature of the crushed tomatoes was measured below 41F by the inspector.
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|
Recommendation:
Cool potentially hazardous food within 4 hours to 5C (41F) or less if prepared from ingredients at ambient temperature.
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Item No.:
17
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|
Site:
Galley-Jimmy Buffet Margaritaville
|
|
Violation:
The cooling log for chicken tinga that was prepared on 18 October did not have a final temperature recorded. The item had an initial cooking temperature before cooling and 2-hour follow-up check, but it was unknown if this item was cooled to 41F or below.
|
|
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.:
17
|
|
Site:
Bar-Atrium Bar
|
|
Violation:
Undercounted refrigerator 1 contained two containers of milk with time control stickers, but the unit was not labeled for time control and the unit was not listed on the time control plan. The containers were moved. The temperature of the milk was 41F.
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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, ensure 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:
Pantry-Pool Bar Walk-In Refrigerator
|
|
Violation:
There was excessive sticker residue on an apple in a clear plastic bin. Crew reported the apples had been previously cleaned in the preparation room. The bar was open for service.
|
|
Recommendation:
Thoroughly rinse raw fruits and vegetables in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.
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|
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Item No.:
21
|
|
Site:
Galley-Deck 5 Bakery
|
|
Violation:
There were openings along the seams of the top, back, and bottom edges of the dough mixer's access panels that were greater than 0.8 mm. There was also a large gap that was approximately 2 inches long on the bottom of the back panel of the dough mixer.
|
|
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 5 Bakery
|
|
Violation:
The front left leg of the counter-mounted bread slicer had a gap larger than 0.8 mm. This area was also soiled beneath. Staff immediately started working on cleaning and sealing the equipment.
|
|
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 5 - Adjacent to Potwash Area
|
|
Violation:
There was a deck-mounted dough mixer that had gaps larger than 0.8 mm along the top panel and back panels. Additionally, there was a large gap at the bottom of the back panel that measured approximately 1-2 inches.
|
|
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.:
21
|
|
Site:
Other-Bridge
|
|
Violation:
The refrigerator was not sealed to the deck or raised a minimum 150 mm (6-inches).
|
|
Recommendation:
Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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|
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Item No.:
21
|
|
Site:
Other-Engineering Offices
|
|
Violation:
The refrigerator was not sealed to the deck or raised a minimum 150 mm (6-inches).
|
|
Recommendation:
Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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|
|
Item No.:
22
|
|
Site:
Galley-Deck 6 Midship Aft
|
|
Violation:
The flight-type dishwash machine curtains located at the prewash and wash sections (2 curtains) were badly warped and degraded. Staff replaced these curtains 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 15 Potwash
|
|
Violation:
The sanitizing temperature gauge of the 3-compartment potwash sink was inaccurate by 8F. The water temperature measured 182F, but the gauge stated 190F.
|
|
Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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|
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Item No.:
22
|
|
Site:
Galley-Deck 15 Potwash
|
|
Violation:
The sanitizing gauge of 3-compartment potwash sink was difficult to read.
|
|
Recommendation:
Ensure water temperature-measuring devices are designed to be easily readable.
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|
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Item No.:
22
|
|
Site:
Galley-Deck 16 Scullery
|
|
Violation:
Water was actively dripping from the pre-wash area of the port side conveyor dishwasher.
|
|
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 16 Scullery
|
|
Violation:
The wash tank of the port side conveyor dishwasher was soiled with a sugar packet and a soiled plastic glass was found.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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|
|
Item No.:
26
|
|
Site:
Galley-Deck 8 Los Lobos
|
|
Violation:
The dispensing nozzle of the small deck-mounted soup kettle, used to make refried beans, had a brown food debris. The soup kettle had been previously cleaned.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 Midship Potwash
|
|
Violation:
There was green debris on a large whisk for a dough mixer that was previously cleaned. This was stored on the clean dish side of this area. This was immediately sent to be rewashed.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Bar-Atrium Bar
|
|
Violation:
At least 5 glasses out for service on the back bar were soiled with small pieces of debris on the food-contact surface. The area was open for service.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Housekeeping-Pantry FD 15-6-005
|
|
Violation:
The white plastic evaporator shield was soiled with sticky debris. Additionally, there was a small amount of black debris on the plastic frame of the evaporator.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Bar-Atrium Bar
|
|
Violation:
The back counter was soiled. Many drinking glasses out for service were stored inverted on the counter.
|
|
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
|
|
Violation:
The top of the refrigerator was heavily soiled with dust.
|
|
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:
Pantry-Atrium Bar
|
|
Violation:
The potable water pipe in the undercounter technical space below the espresso machine was leaking water into the technical space. Water accumulated in the bottom of the space and was not directed to a drain.
|
|
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-Crew Mess
|
|
Violation:
There was a counter-mounted ice dispenser that was dirty inside the front panel near the dispenser housing. This machine was difficult to open and access for cleaning. It took staff approximately 30 minutes to open for the inspector to look inside. Staff were not aware of any standard operating procedure (SOP) for cleaning of this 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:
Preparation Room-Pulper Preparation Area
|
|
Violation:
The panel which covers the pulper in this area was heavily soiled inside. This area was previously cleaned and was in operation at the time of inspection.
|
|
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 5 Bakery
|
|
Violation:
The front left leg of the counter-mounted bread slicer had a gap larger than 0.8 mm. This area was also soiled beneath. Staff immediately started working on cleaning and sealing the equipment.
|
|
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:
Bar-Vibe Beach Club Starboard
|
|
Violation:
There was greater than a day's accumulation of dust and debris on the shelf under the two carbonators in the soda locker.
|
|
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 16 Scullery
|
|
Violation:
At least 10 plates, stored in 3 different rolling trolleys, were found to be stacked wet and were not allowed to properly air dry.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Bar-Atrium Bar
|
|
Violation:
The back counter was soiled. Many drinking glasses out for service were stored inverted on the counter.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Other-Bridge
|
|
Violation:
The deck under the refrigerator was heavily soiled with coffee debris.
|
|
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 6 Pastry
|
|
Violation:
There was frozen condensation on the deck head around the evaporative condenser and a large chunk of ice on the left side of the condenser. No food was impacted.
|
|
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 5 Bakery Walk-in Freezer
|
|
Violation:
There was frozen condensation throughout this walk-in unit on the deckheads, bulkheads, and decks. No food was impacted.
|
|
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:
Other-Bridge
|
|
Violation:
The deckhead panel near the bulkhead juncture behind and to the right of the refrigerator was a felt material, which was difficult to clean.
|
|
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.:
34
|
|
Site:
Galley-Deck 15 Potwash
|
|
Violation:
The water connection to the soap dispenser of the hood-type potwash machine was leaking and water was dripping on the deck. This was immediately corrected.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Pantry-Atrium Bar
|
|
Violation:
The potable water pipe in the undercounter technical space below the espresso machine was leaking water into the technical space. Water accumulated in the bottom of the space and was not directed to a drain.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 16 Scullery
|
|
Violation:
Water had accumulated on the deck, and was not directed to the drain, from water dripping from the front end of the port side conveyor dishwasher.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 6 Pastry
|
|
Violation:
There was frozen condensation on the deckhead around the evaporative condenser and a large chunk of ice on the left side of the condenser. No food was impacted.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 5 Bakery Walk-in Freezer
|
|
Violation:
There was frozen condensation throughout this walk-in unit on the deckheads, bulkheads and decks. No food was impacted.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
40
|
|
Site:
Bar-Vibe Beach Club Starboard
|
|
Violation:
The closed swing door was not constructed to protect against pest entry, and the fire door was propped open. There was a 1.5 inch gap between the top of the door and the deckhead, 1 inch gap between the side of the door and the bulkhead, and a 7 inch gap between the bottom of the door and the deck where pests were able to enter the pantry from the outdoor bar. No pests were noted in the pantry. If the fire screen door was closed, it would be difficult to open the swing door during operations. There was no plastic curtain or air curtain installed.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Rat Guards
|
|
Violation:
At least two rat guards were constructed of materials including duct tape. At least two rat guards that were designed for one line were placed on two lines. Additionally, three rats guards placed on three individual lines were placed in a manner that could allow a rat to jump from one line onto another.
|
|
Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer's specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
|
|
|
Item No.:
41
|
|
Site:
Medical-Lobby Toilet
|
|
Violation:
There was no sign advising users to use a paper towel to open the door.
|
|
Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Splash Academy
|
|
Violation:
In Splash Academy, there were three toilet rooms: one multi-stall facility for the boys, one multi stall facility for the girls, and one ADA room. There was no sign advising providers to wash their hands and the children's hands after assisting children with using the toilet in the boys or girls rooms. Crew reported that only children who are able to use the facility without assistance use the boys and girls rooms. If children need assistance, they use the ADA room. Crew reported that they will give verbal commands to help the children wash their hands, but do not physically assist in the boys or girls rooms. In the ADA room, the toilet was approximately 14 inches high and the sink was approximately 26 inches high.
|
|
Recommendation:
If toilet rooms are located in a child-activity center, provide a child-size toilet(s) or child-accessible toilet(s) (child-size seat and step stool) and handwashing facilities. Ensure child-size toilets (to include the toilet seat) have a maximum height of 280 millimeters (11 inches) and a toilet seat opening no greater than 203 millimeters (8 inches). Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool. Post signs in children's toilet rooms advising the providers to wash their hands and the children's hands after assisting children with using the toilet.
|
|