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Item No.:
07
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Site:
Potable Water-Distribution System Disinfection
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Violation:
A meter of pipe on Line 'J' CFW Riser Deck 14-15 was replaced on 18 February. The recorded start concentration was >100 ppm at 0900 and the end concentration was >100 ppm at 1300. The residual halogen level before the pipe was placed in service was recorded as 4.8 ppm. Staff stated that the pipe was placed in-line and then disinfected.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP. Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
10
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Site:
Recreational Water Facilities-Deck 17 Starboard Upper Whirlpool
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Violation:
The safety sign for the whirlpool had a wide piece of masking tape running from the top to the bottom of the sign on the left side, which blocked the first few words of each line on the sign, making the sign difficult to read.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.? 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.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Reporting
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Violation:
On 3 March at 9:15 AM, an accommodations attendant who was a food worker had an onset of AGE symptoms, but did not report to medical until 9:45 AM the following day. The crew member did not work due to a respiratory illness that was occurring at the same time. The crew member ate at the crew mess twice while symptomatic. The crew member received a formal warning.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
13
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Site:
Provisions-Dry Store (Room 3710)
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Violation:
A crew member was sitting on a bag of food when the inspection team entered the area.
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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.
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Item No.:
19
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Site:
Other-Crew Store
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Violation:
Some boxes of foods were stored on the deck and spray bottles of starch were stored on shelves near food items.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Provisions-Dry Store (Room 3710)
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Violation:
A crew member was sitting on a bag of food when the inspection team entered the area.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
19
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Site:
Dining Room-Deck 6 - Concerto
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Violation:
As passengers were waiting in the Concerto Dining Room to disembark, two tables were set up with coffee, water, juice, and pastries. Stacks of plates out for passenger self-service were upright and not protected from contamination. This was immediately corrected.
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Recommendation:
Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
20
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Site:
Galley-Deck 6
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Violation:
One ice machine had a food-grade adhesive mixed with a nonfood-grade epoxy adhesive used for repair where the water line entered the white filling tray. The combination of these adhesives was not considered food-grade in the food splash area.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Deck 6 - Forward Pastry Satellite
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Violation:
The counter-recessed ice cream freezer had been out of order for two weeks. Staff explained the electrical panel was damaged during repeated cleaning. Spare parts were scheduled for delivery on 9 April.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Deck 15
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Violation:
The six double 'cambro' rolling cabinets used for food transportation from the deck 15 galley to the deck 16 buffet had heavily scratched and scored food-contact surfaces, making them difficult to clean.
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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:
Galley-Prego Pizzeria
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Violation:
The pizza paddle top part of the handle had rough surfaces and raw wood, making it difficult to clean.
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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
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Site:
Buffet-Mediterranean Line
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Violation:
The grill brush handle was entirely raw wood with very difficult to clean features.
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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
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Site:
Galley-Deck 15
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Violation:
The six double 'cambro' rolling cabinets used for food transportation from the deck 15 galley to the deck 16 buffet had heavily scratched and scored nonfood-contact surfaces, making them difficult to clean. Also, one of the cabinets had its front door broken.
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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
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Site:
Galley-Deck 16
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Violation:
The long raw wood stick used to check the temperatures inside of the dishwasher was heavily scratched and scored, making it difficult to clean.
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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. 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.:
22
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Site:
Galley-Deck 15
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Violation:
The potwash machine was leaking water from the side pipes while in operation.
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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.:
26
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Site:
Pantry-Housekeeping Pantry 9607
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Violation:
There was debris around the juncture of the ice scoop and the ice scoop handle on the food-contact surface. The ice scoop was found in the ice machine.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Other-Crew Bar
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Violation:
Shelves above the back bar counter were soiled with dust.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
31
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Site:
Other-Crew Store
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Violation:
A spray bottle of Virox was stored on the deck behind the door. The disinfectant had an expiration date of January 2017.
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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. Ensure that disinfectants are not expired.
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Item No.:
33
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Site:
Galley-Dishwash
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Violation:
Liquid continuously dripped onto the deck from the outside of the hood overhang at the clean area of the dishwash machine. No clean items were impacted.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Pantry-F&B Disposal Pantry 08.6.04
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Violation:
The connection point for where the bucket fill hose holder is connected to the bulkhead was missing a screw, which caused a gap in the bulkhead.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
44
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Site:
*General Comments-Horizon Court
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Violation:
During the dry-dock of October 2016, the crew staircase on Deck 16 Fire Zone 4 was converted to passenger staircase. By doing this change, now the midship entrance to the buffet is about 2-4 meters in front of the port and starboard passenger handwashing stations. These handwashing stations are to be bypassed by the passengers entering the buffet if a crew member does not stop them asking to go back two meters to wash hands first. This change will be done on the Regal Princess in April 2017. These two ships were built according to the 2011 VSP Construction Guidelines.
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Recommendation:
Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
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Item No.:
44
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Site:
Potable Water-Distribution System Disinfection
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Violation:
Staff stated that a common way of disinfecting a section of pipe that was being replaced was to flange each end of the section in-line and then place a pure concentration of 12% chlorine into the line for four hours. After the four hours, the chlorine would be drained and flushed with potable water. Staff stated they used this procedure when replacing a small sections of pipe. For larger sections of pipes, staff stated the same process would occur except a diluted chlorine solution would be used for the disinfection. The only documentation reviewed was a meter of pipe on Line 'J' CFW Riser Deck 14-15 that was replaced on 18 February. The recorded start concentration was >100 ppm at 0900 and the end concentration was >100 ppm at 1300. The residual halogen level before the pipe was placed in service was recorded as 4.8 ppm. Staff stated the pure concentration of chlorine was probably used for this pipe replacement.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2011 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2011 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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