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Item No.:
02
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|
Site:
Medical-Acute Gastroenteritis (AGE) Log
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|
Violation:
A crew member reported to the medical center on 20 November with one episode of diarrhea. The AGE log listed the crew member's last system at 09:15, but the crew member had an additional episode of diarrhea in isolation at 10:30. The last symptom column and number of diarrhea episodes was not updated on the AGE log. This is a new requirement for the 2018 VSP Operations Manual.
A crew member reported to the medical center on 10 November after experiencing one episode of diarrhea. The AGE log listed the crew member's last symptom at 07:35, but the crew member has an additional episode of diarrhea in isolation at 10:30. The last symptom column and number of diarrhea episodes was not updated on the AGE log. This is a new requirement for the 2018 VSP Operations 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: (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; (14) date of last symptom; and (15) time of last symptom.
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Item No.:
08
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|
Site:
Galley-Deck 14 Mini-Galley
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|
Violation:
The backflow prevention device for the combination oven across from the soiled area spray hose was dripping consistently. Remediation began immediately.
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|
Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
09
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|
Site:
Recreational Water Facilities-Whirlpool Spa #2 Records
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|
Violation:
On 19 October 2018, documents indicated the whirlpool spa opened at 07:00 and closed at 22:00. From 09:45 to 11:45, the chart recorder documented the halogen level above 10 ppm. From 08:15 to13:30, the pH was below 7.0. Personnel in the engine control room confirmed that there was a low-level alarm at 09:00 or 10:00, but could not confirm the hour. There were no notes to indicate if the facility closed, if manual values were taken, or if any actions were taken in response to the alarm.
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|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine. Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Fecal/Vomit Accident Plan
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|
Violation:
The Fecal/Vomit Accident Plan did meet or exceed Annex 13.9.1 of the 2018 VSP Operations Manual. Specifically, the plan stated to maintain pH levels of 7.0-7.8 during disinfection and to maintain pH levels of 7.2-7.5 during disinfection for loose stool events. No temperature requirements were noted in the plan. The new requirement in the 2018 Operations Manual is to maintain pH at 7.5 or less at 77F (25C) or higher during the disinfection process.
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|
Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.9 is available for review during inspections.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Solarium/Lap Pool Bather Load
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|
Violation:
The safety sign for the pool had a bather load of 33 people. However, the calculated value based off the current flow rate during the inspection was 31 people. Staff stated the flow rates calculated were based off of the maximum flow rate. Other facilities were not open at the time of inspection due to a special event.
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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 from the meters is used to calculate bather loads.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Whirlpool Spas 1 and 2
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|
Violation:
The safety signs for whirlpool spas 1 and 2 were not located at the facility entrances. They were located on the sides of the whirlpool spas, which allowed passengers to enter the facility before reading the sign. Additionally, the font size on safety sign was small and difficult to read from the entrance in its current location.
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|
Recommendation:
In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure. Those under 16 years of age are considered children for the purpose of whirlpool safety sign requirements.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Whirlpool Spa #2 Records
|
|
Violation:
On 19 October 2018, documents indicated the whirlpool spa opened at 07:00 and closed at 22:00. From 09:45 to 11:45, the chart recorder documented the halogen level above 10 ppm. From 08:15 to13:30, the pH was below 7.0. Personnel in the engine control room confirmed that there was a low-level alarm at 09:00 or 10:00, but could not confirm the hour. There were no notes to indicate if the facility closed, if manual values were taken, or if any actions were taken in response to the alarm.
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|
Recommendation:
Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual. Additionally, ensure the records include any major maintenance work on the filtration and halogenation systems and UV disinfection systems. Ensure a written or electronic log of RWF filter inspection results, granular filter sedimentation test results, backwashing frequency and length of backwashing, and date and time of water dumping is available for review during inspections. Ensure dual-scale halogen analyzer-chart recorder charts used in recreational water facilities are able to measure the full range of halogen/pH of the facility type for which the chart is installed.
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Item No.:
16
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|
Site:
Galley-Deck 3 Starboard Coffee Station
|
|
Violation:
The internal temperature of the 5-gallon half and half creamer in the bulk milk dispenser was measured between 43F and 45F. The half and half creamer was on temperature control and had been placed in the dispenser the day prior to the inspection. The internal temperature of the 5-gallon milk container in the same dispenser unit was measure at 39F, and the temperature inside the dispenser unit was below 41F. The half and half creamer 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.:
19
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|
Site:
Galley-Deck 3 Cold Pantry
|
|
Violation:
Six hotel pans of food products were stored uncovered on the top shelf inside the walk-in refrigerator. These food items were not in the cooling process.
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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.
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Item No.:
20
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|
Site:
Preparation Room-Fish
|
|
Violation:
One of the lobster cutting boards stored on the clean storage rack had two small holes on the food-contact surface. It appeared these two holes were for screws to hold a stainless steel attachment in place. Staff stated they no longer had the screws or the stainless steel attachment for the lobster cutting board.
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|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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|
Site:
Buffet-Line #2
|
|
Violation:
The lid for the ice cream machine was cracked in chipped in two different corners, making it difficult to clean.
|
|
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:
Other-Bridge
|
|
Violation:
The refrigerator in the cabinet had been repaired with tape to hold together the shelf on the door. There were bottles of water in the refrigerator. Additionally, the countertop in the food area was held together with tape. The tape created a difficult-to-clean surface. Crew responded to correct the counter.
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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.:
22
|
|
Site:
Buffet-Ocean View Veranda
|
|
Violation:
At the outside veranda, two carts used for soiled utensil removal were stored soiled. The trays where the dishes were stacked, the cart's wheels, and the cart's handles were all soiled with a sticky food substance. These carts had not been used recently. Remediation began immediately.
|
|
Recommendation:
Ensure soiled equipment is immediately brought and stored in a warewash area.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 14 Mini-Galley
|
|
Violation:
At the ice cream station, the chlorine concentration in the sanitizing bucket used to clean the area was measured below 50 ppm. Remediation began immediately.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer's use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer's use directions included in the labeling.
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|
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Item No.:
25
|
|
Site:
Galley-Deck 4 Pastry
|
|
Violation:
A wiping cloth used to wipe food spills was stored wet in the utility sink by the walk-in refrigerator. The wiping cloth was taken to be laundered.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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|
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Item No.:
26
|
|
Site:
Preparation Room-Fish
|
|
Violation:
The screw holes on the previously cleaned lobster cutting board with the missing screws were soiled with debris and had standing water.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Ocean View Buffet
|
|
Violation:
At the portside beverage station, two previously cleaned coffee cups had a brown debris inside on the food contact area. An alcohol pad was used to remove the debris. Remediation began immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Pool Bar
|
|
Violation:
The ice machine had a small amount of brown debris just above the evaporator. An alcohol pad was used to remove the debris. Remediation began immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Mast Bar
|
|
Violation:
The ice machine had a small amount of brown debris just above the evaporator. An alcohol pad was used to remove the debris. Remediation began immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Ocean View Dishwashing Area
|
|
Violation:
In the dishwashing area, trolleys used for storing clean plates were soiled with food crumbs at the bottom where the plates rested. The plates were stored inverted in stacks, so the bottom plate of each stack (6-stacks) was soiled with food residue resting on the trolley. Remediation began immediately.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Mast Bar
|
|
Violation:
At least 25 previously cleaned flute-like glasses were stored with a sticky, glue-like residue on the bottom of the stem base. Staff stated these glasses had stickers on the bottom of the stem base when they were new. Remediation began immediately.
|
|
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-Pool Bar
|
|
Violation:
At least 20 previously cleaned flute-like glasses were stored with a sticky, glue-like residue on the bottom of the stem base. Staff stated that these glasses had stickers on the bottom of the stem base when they were new. Remediation began immediately.
|
|
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-Ocean View Veranda
|
|
Violation:
At the outside veranda, two carts used for soiled utensil removal were stored soiled. The trays where the dishes were stacked, the cart's wheels, and the cart's handles were all soiled with a sticky food substance. These carts had not been used recently. Remediation began immediately.
|
|
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-Ocean View Veranda
|
|
Violation:
The undercounter storage cabinets at the aft-waiter station were soiled inside with food debris. No utensils were stored in the cabinets at the time of the inspection. Staff stated these cabinets were rarely used. Remediation began immediately.
|
|
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 bottom of the refrigerator was soiled with greater than a day's accumulation of debris inside the machine. Additionally, the counter under the machine and the top of the machine was soiled with greater than a day's accumulation of debris. There were bottles of water in the refrigerator.
|
|
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-Ocean View Dishwashing Area
|
|
Violation:
In the dishwashing area, trolleys used for storing clean plates were soiled with food crumbs at the bottom where the plates rested. Remediation began immediately.
|
|
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-Hot Galley
|
|
Violation:
Water was dripping from juncture of the hot and cold water line at the base of the water faucet at the utility sink. Water was pooling on the countertop around the utility sink.
|
|
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-Hot Galley
|
|
Violation:
An excessive amount of steam was escaping from bain-marie #1, which was filled with hotel pans and operated on time control. Each hotel pan inside the bain-marie had an oversized lids where the escaping steam was collecting and condensing. Water was accumulating and pooling on the countertop around the bain-marie.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 Hot Galley
|
|
Violation:
The bulkhead-mounted speaker above the handwash station by bain-marie #2 was pointed up toward the deckhead. This allowed water from cleaning to accumulate inside the speaker. Water dripped to the deck when the inspector moved the speaker down.
|
|
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 3 Pot Wash
|
|
Violation:
A black, flatbed trolley used to transport food equipment was stored soiled near the clean pot and pan storage shelves.
|
|
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 3 Luminae Galley
|
|
Violation:
The water lines, backflow prevention devices, and tops of the water filters behind the double stacked combination ovens were heavily soiled with an accumulation of grease 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.:
28
|
|
Site:
Galley-Deck 4 Waiter Service Line
|
|
Violation:
Three different stacks of bowls were stored stacked upright and wet under the waiter service line.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Bar-Ocean View Veranda
|
|
Violation:
Several previously cleaned items used for mixing drinks (spoons, pour filters, mixing sticks) and bottle-pour spouts were stored unprotected on the back counter top. This bar was on an open deck. Remediation began immediately.
|
|
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.:
28
|
|
Site:
Buffet-Ocean View Buffet
|
|
Violation:
At the portside beverage station, four previously cleaned plastic water cups were stored dripping wet. These cups were out for service. Remediation began 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-Bridge
|
|
Violation:
At least 15 sleeves of single-use paper cups were stored in the cabinet underneath the sink. Sunscreen lotion, a paint brush, and other nonfood items were stored on the shelf above the cups in the same cabinet. The cups were moved.
|
|
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.:
29
|
|
Site:
Housekeeping-Deck 10 Midship
|
|
Violation:
The water temperature of the handwash sink was measured at 126F and rising. Users were unable to adjust the temperature. Technical crew were called to lower the temperature.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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|
|
Item No.:
29
|
|
Site:
Galley-Deck 3 Starboard Warewash
|
|
Violation:
The water temperature at the middle and right faucets in the three-faucet handwash sink at the soiled drop-off was measured at 130F and 123F, respectively. The water temperature could not be adjusted by the user. The area was in operation during the inspection.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
30
|
|
Site:
Buffet-Ocean View Buffet
|
|
Violation:
The handwashing sink located on line #1 did not have the soap dispenser attached. Remediation began immediately.
|
|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
31
|
|
Site:
Other-Bridge
|
|
Violation:
Sunscreen lotion was stored on the shelf above single-use paper cups. The cups were moved. Additionally, a container of .13% benzalkonium chloride hand wipes were stored on the counter adjacent to the utility sink. This counter was identified as a food area on the time control plan. No food was present and the wipes were moved.
|
|
Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
33
|
|
Site:
Bar-Mingles Staff Bar
|
|
Violation:
The deckhead above the bar had a 1-inch wide gap between deckhead panels that was filled with an absorbent, felt-like material. This gap was on the deckhead around the inside perimeter 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:
Galley-Deck 14 Mini-Galley
|
|
Violation:
At the ice cream station area, the deck and parts of the bulkhead were soiled. This area was not in service at the time of the inspection and had been previously cleaned. Remediation began 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:
Bar-Al Baccio / Murano
|
|
Violation:
The deckhead above the food service equipment at both of these bars was constructed with a painted gypsum-like material. This material was absorbable, not smooth, and difficult-to-clean. During the inspection, water was splashed on the surface and the water was absorbed. Staff stated the ship was going into dry-dock in May of 2019 and this area would be addressed.
|
|
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. Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
|
|
|
Item No.:
34
|
|
Site:
Galley-Hot Galley
|
|
Violation:
Water was dripping from juncture of the hot and cold water line at the base of the water faucet at the utility sink.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-Hot Galley
|
|
Violation:
An excessive amount of steam was escaping from bain-marie #1, which was filled with hotel pans and operated on time control. Each hotel pan inside the bain-marie had an oversized lids where the escaping steam was collecting and condensing. Water was accumulating and pooling on the countertop around the bain-marie.
|
|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|