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Item No.:
02
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Site:
Medical-Acute Gastroenteritis Surveillance Log
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Violation:
For the December 22 to January 3 voyage, five out of 23 entries under the 'Underlying Illness' column were blank. A similar violation was written on the previous inspection.
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Recommendation:
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.:
03
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Site:
Potable Water-Production/Bunker - Halogen Residuals
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Violation:
Free chlorine residual values during potable water production on 10 December 2019 dropped below 2 ppm for approximately one hour and forty minutes before staff took action. Additionally, free chlorine residual values during potable water bunkering on 1 December 2019 also dropped below 2 ppm for approximately one hour and forty five minutes before corrective action was taken.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
06
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Site:
Potable Water-Far Point Records
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Violation:
Far point potable water distribution records from 30 December until 2 January 2019 were not dated or initialed. This was corrected at the time of the observation.
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Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily.
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Item No.:
08
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Site:
Potable Water-Non-Testable Cross-Connection Control Log
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Violation:
The backflow prevention device located on the chemical dispenser hose in the spa locker forward of the pool was listed as an 'RPZ.' When discussed with staff members, it was confirmed the device is non-testable. This is a repeat finding from the previous inspection on 3 January 2019.
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Recommendation:
Correct the cross-connection control log.
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Item No.:
08
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Site:
Potable Water-Reverse Osmosis Machine
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Violation:
The reduced pressure zone assembly backflow prevention device (RPZ) located on the high salinity overboard discharge line has never been fully tested since installation in 2016. According to ship's records and staff, the device has been visually inspected and the relief valve and check valve #2 recorded as leak tight, however, pressure differentials on both sides of the valves have not been taken or recorded. According to staff members, the device cannot be tested as installed in the current arrangement, due to the reverse osmosis machine shutting down during testing. This is a repeat finding from the previous inspection on 3 January 2019.
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Recommendation:
Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
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Item No.:
08
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Site:
Potable Water-Recycling Center
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Violation:
The relief vent drain to the double check vacuum breaker for the digester connection was not sloped to drain.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The air gaps for the backflow prevention devices for each of the three mineralizers were insufficient.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Potable Water-Cross-Connection Log
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Violation:
The air gap for the make-up water to the Pavilion pool was not included on the ship's cross-connection log.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Pantry-Deck 6 Outside Cabin 6.118
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Violation:
The vent on the backflow prevention device for the ice machine was filled with water upon first inspection. The inspector wiped the vent with a paper towel, and the space refilled with water, indicating a continuous leak. A work order was submitted immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-King's Court Lotus Carvery
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Violation:
The backflow prevention device in the hood cleaning cabinet was leaking continuously from the atmospheric vent. A technician was called immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Lotus Potwash
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Violation:
The drain line on the vent for the backflow prevention device in the hood cleaning cabinet was sloped up, which would not allow any accumulated liquid to drain. A technician was called immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 2 Crushed Ice Machine
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Violation:
The backflow prevention device was heavily corroded and soiled with brown and pink debris. Water was also accumulated in the vent of the device and dripping down the piping. The inspector wiped the device with an alcohol pad that became very soiled with brown and pink debris.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
17
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Site:
Dining Room-Veranda
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Violation:
The time control plan for the milk during disembarkation did not include the location of the milk containers. This was corrected 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, 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.:
18
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Site:
Preparation Room-Deck 1 Cold Storage
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Violation:
The cold storage #1 had smoked salmon half sandwiches stored above ready-to-eat (RTE) egg salad half sandwiches. Although RTE, the smoked salmon half sandwiches have a consumer advisory as undercooked fish. The cold storage #2 had sliced smoked salmon stored above other fully-cooked sliced deli meats. Staff immediately corrected both of these.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry-except when combined as ingredients-during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
20
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Site:
Galley-Deck 2 Britannia Pastry Preparation
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Violation:
The dough-sheeter belt had fraying edges with loose threads. Staff stated it would be replaced with a new vinyl belt. The dough-sheeter was in use at the time of the inspection.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth. Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (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
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Site:
Galley-Deck 2 Britannia Pastry Production
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Violation:
The pastry production oven #2 had a fastener that needed to be tightened in the baking compartment third from the bottom. The loose fastener had a gap that could be difficult to clean. It was clean at the time of the inspection.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface.
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Item No.:
21
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Site:
Galley-Lotus Potwash
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Violation:
The bottom of the hood cleaning cabinet had standing water and several areas showed signs of corrosion.
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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.:
22
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Site:
Galley-Lotus Potwash
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Violation:
The potwash machine had been out of order the evening before the inspection, repaired, and then no longer in working on the morning of the inspection. Pans were being prewashed in the area and then transported by trolley to another potwash area on the vessel.
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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.:
22
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Site:
Galley-King's Court - La Piazza Potwash
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Violation:
The potwash machine had been out of order for approximately one month. The machine was new and a technician was scheduled to visit the ship on January 10.
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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.:
22
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Site:
Galley-King's Court - La Piazza Dishwash
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Violation:
Both conveyor warewash machines were out of service during the inspection. The rack-type conveyor machine was repaired just as the inspection team entered the area. The flight-type conveyor machine was repaired before the end of the inspection.
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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.:
22
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Site:
Galley-Deck 2 Britannia Potwash
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Violation:
The potwash machine #2 was out of service. The work order had been submitted October 13, 2019 and was waiting on service parts. Potwashing was being managed using potwash machine #1 and a three compartment sink in the same area.
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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.
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Item No.:
22
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Site:
Galley-Deck 2 Glasswash Port Side
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Violation:
The glasswash conveyor rack-type warewash equipment had water dripping along the bottom edge under the wash cycle compartment. Water was pooling excessively on the deck below.
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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.
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Item No.:
22
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Site:
Preparation Room-
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Violation:
The potwash machine was out of service since December 14, 2019 and was awaiting parts. The area had a three-compartment sink for potwashing.
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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.
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Item No.:
27
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Site:
Galley-Deck 2 Crushed Ice Machine
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Violation:
The backflow prevention device was heavily corroded and soiled with brown and pink debris. Water was also accumulated in the vent of the device and dripping down the piping. The inspector wiped the device with an alcohol pad that became very soiled with brown and pink debris. This finding was a repeat violation from the previous inspection.
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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.:
27
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Site:
Galley-Lotus Potwash
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Violation:
The bottom of the hood cleaning cabinet had standing water and several areas showed signs of corrosion.
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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.:
28
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Site:
Housekeeping-Steward Locker 12.3.2
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Violation:
A cardboard case of champagne was stored on the deck in this locker.
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Recommendation:
Protect food from contamination by storing the food: (4) At least 150 millimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Galley-Deck 2 Glasswash Port Side
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Violation:
The glasswash conveyor rack-type warewash equipment had water dripping along the bottom edge under the wash cycle compartment. Water was pooling excessively on the deck below.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Lotus Potwash
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Violation:
Excessive sealant was on the bulkhead-mounted conduit box behind the potwash machine. The surface was not smooth or easily cleanable.
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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 bulkheads and deckheads have smooth, hard finishes.
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Item No.:
33
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Site:
Preparation Room-Fish Holding Cold Storage
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Violation:
Condensation was dripping from the ventilation in the deckhead and pooling on the deck. No food was stored under the dripping vent or within the splash zone of the dripping. Staff stated that a work order had a been submitted.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Deck 1
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Violation:
The bulkhead under the handwash sink needed repair. The work order had been submitted December 24, 2019. Staff reported repairs were completed before the end of the inspection.
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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:
Galley-Deck 2 Soup Kettle Britannia Production
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Violation:
Deck grouting was damaged and needed replacement.
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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:
Galley-Deck 2 Soup Kettle Britannia Production
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Violation:
Water from the steam kettles had pooled in the scupper and was not draining. The stainless steel deck in the scupper had evidence of corrosion where the water pooled.
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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. 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:
Galley-Deck 2 Britannia Pastry Production
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Violation:
There was a gap behind the eclair machine where the sleeve around a pipe had pulled away from the bulkhead.
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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, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 2 Britannia Potwash
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Violation:
The drain from the prewash holding table was laying on the deck and not directed to a scupper.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
|
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Site:
Galley-Deck 2 Glasswash Port Side
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Violation:
The glasswash conveyor rack-type warewash equipment had water dripping along the bottom edge under the wash cycle compartment. Water was pooling excessively on the deck below.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
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Site:
Dining Room-Deck 2 Britannia Club Restaurant
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Violation:
The starboard side waiter station lighting was measured at 60 lux. After staff adjusted the direction of the above lighting, it measured 124 lux.
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Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
|
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Site:
Buffet-Deck 1
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|
Violation:
The protective coating on the bulb in the starboard side carving lamp was peeling.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
37
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Site:
Preparation Room-Fish Holding Cold Storage
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Violation:
Condensation was dripping from the ventilation in the deckhead and pooling on the deck. No food was stored under the dripping vent or within the splash zone of the dripping. Staff stated that a work order had been submitted.
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Recommendation:
Ensure condensation does not drip and pool on the deck.
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Item No.:
44
|
|
Site:
Potable Water-Reverse Osmosis Machine
|
|
Violation:
The reduced pressure zone assembly backflow prevention device located on the high salinity overboard discharge line has never been fully tested since installation in 2016. According to staff members, the device cannot be tested as installed in the current arrangement, due to the reverse osmosis machine shutting down during testing. This is a repeat finding from the previous inspection on 3 January 2019. In response to this observation, the ship's corrective action statement indicated 'The RPZ can be moved to one of the Evaps to carry out the test.' This was not conducted nor was this information known by ship staff.
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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 2018 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 2018 Operations Manual as it relates to their assigned duties.
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