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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
For the past five cruises, all of end dates on the AGE logs were the days prior to disembarkation. For example, the current cruise started on 21 Feb and ended on 28 Feb. However, the 'date to' on the log was 27 Feb. This was consistent for the past five cruises reviewed. Crew explained that this would be the case for all cruises due to the way the electronic medical system populated the data.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (4) Date to.
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Item No.:
02
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Site:
Medical-Bacterial Specimen Collection
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Violation:
There was no documentation that the clinical specimen collection containers presented to the inspector were appropriate for use as specimen collection containers for bacterial agents.
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Recommendation:
Ensure the medical staff maintains a supply of at least 10 clinical specimen collection containers for bacterial agents (10).
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Item No.:
02
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Site:
Medical-Close Contact Follow Up
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Violation:
A crew member experiencing symptoms of acute gastroenteritis (AGE) reported to the medical center at 0932 on 16 February. The first interview for their immediate close contact was conducted on 17 Feb at 0830.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic cabin mates or immediate contacts of symptomatic crew: (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
08
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Site:
Potable Water-Photo Lab
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Violation:
The backflow prevention device at the photo lab sink was heavily corroded and dripping.
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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 Spas A & B
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Violation:
The pH level for whirlpool spa B was measured at 6.5 and 6.6 by the inspector and crew. The analyzer in the pump room measured a pH of 6.9 but a manual sample measured 6.3. The pH level for whirlpool spa A was measured at 6.5, 6.7, 6.7, and 6.9 by the inspector and crew. The analyzer in the pump room measured a pH of 7.5 but a manual sample measured 6.6. The dosing analyzer for this combined system was measuring a pH of 6.5. There was an alarm verified in the engine control room for whirlpool B but not for whirlpool spa A. The whirlpool spas were netted after the findings.
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Recommendation:
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-Whirlpools A & B
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Violation:
The pH level for whirlpool spa B was measured at 6.5 and 6.6 by the inspector and crew. The analyzer in the pump room measured a pH of 6.9 but a manual sample measured 6.3. The whirlpool spa B chart recorded the same pH level slightly below the 7.0 line on the chart since about 1045. The pH level for whirlpool spa A was measured at 6.5, 6.7, 6.7, and 6.9 by the inspector and crew. The analyzer in the pump room measured a pH of 7.5 but a manual sample measured 6.6. The dosing analyzer for this combined system was measuring a pH of 6.5. There was an alarm verified in the engine control room for whirlpool spa B but not for whirlpool spa A. These RWFs were opened around 1300 and were inspected around 1340-1400. The whirlpool spas were netted after the findings.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF. Ensure that manual samples from the RWF tub are compared to the analyzer samples in the pump room to assess potential water quality differences in the RWF.
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Item No.:
10
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Site:
Recreational Water Facilities-Alkalinity and Total Chlorine
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Violation:
Staff did not have reagents to measure alkalinity or total chlorine. Staff was also unaware of the need of monitoring combined chlorine and alkalinity levels.
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Recommendation:
Monitor and adjust the RWF?s flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
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Item No.:
16
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Site:
Galley-Galaxy Restaurant Menu
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Violation:
The sushi menu had a consumer advisory but the dragon roll, which had caviar on top, did not have an asterisk to link it to the advisory. This was corrected by the end of the inspection.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
19
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Site:
Galley-Deck 5 Starboard Hot Galley
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Violation:
The drain collection basin for the hood system above the combination oven 057 519 was overflowing and dripping into the deck drain below. There was no drain line from the hood system to the deck. Large plastic containers of fennel and other vegetables was stored in close proximity to the drip. The food was moved.
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Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; Ensure drain lines from all fixtures, sinks, appliances, compartments, refrigeration units, or devices that are used, designed for, or intended to be used in the preparation, processing, storage, or handling of food, ice or drinks are indirectly connected to appropriate waste systems by means of an air gap or air break.
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Item No.:
21
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Site:
Food Service General-Flat/Grooved Grills
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Violation:
The outside perimeter of the flat and grooved grills in the Deck 5 Main Galley created a 90-degree angle at the juncture with the countertop. The perimeters of the grills were coved in only a few locations. This created a difficult-to-clean surface. This was written on the previous inspection report from March 2019 for the grills on decks 5 and 6. Crew confirmed that this issue would still exist in all similar grills on the vessel. Crew presented documentation that corrective action would be implemented during the upcoming dry dock in November 2020.
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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.:
22
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Site:
Galley-Deck 6 Aft Starboard Villa Rossa Dishwash
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Violation:
Excessive steam was exiting the side of the flight-type conveyor warewash machine. Excessive condensate collected on the deckhead and dripped onto the warewash machine. Crew reported it was due to an issue with the door gasket. No clean dishes were impacted.
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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 5 Hot Galley Potwash
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Violation:
Two wash nozzles in the hood-type potwash machine were blocked with debris. Crew began cleaning the nozzles.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 5 Aft Potwash
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Violation:
The hood-type potwash machine was out of service since the day of the inspection due to high final rinse temperature. Technical crew were already contacted.
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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-Crew Mess Scullery
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Violation:
Three final rinse nozzles in the hood-type warewash machine were blocked with black debris. Crew began cleaning the area.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 5 Dishwash
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Violation:
The far left upper final rinse nozzle was not creating an effective fan-like spray pattern. Water only dripped from this nozzle. Crew began corrective action.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Pantry-Top Sail Lounge
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Violation:
The undercounter warewasher was out of order.
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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:
Buffet-Lido Starboard Dishwash
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Violation:
The rack-type warewash machine was out of service since the morning.
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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:
Buffet-Lido Port Dishwash
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Violation:
The flight-type warewash machine was out of service since the morning.
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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:
Buffet-Lido Port Dishwash
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Violation:
One of the upper final rinse nozzles of the in-use rack-type warewasher was not spraying effectively. Corrections started immediately.
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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-Deck 5
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Violation:
There was a hair on the outside of the condenser panel in the ice machine.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 6 Aft Port Villa Rossa Pantry
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Violation:
The juncture of the ice scoop handle and the ice scoop base was soiled with white debris. The ice scoop was stored in the ice machine. The scoop was removed for cleaning.
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Recommendation:
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:
Galley-Deck 5 Starboard Hot Line
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Violation:
The juncture of the flat grill and the countertop was at a right angle, and the juncture was soiled with grease. The area was previously cleaned.
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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:
Galley-Deck 5 Dishwash
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Violation:
Racks of soiled dishes were stored on the soiled rack nine inches from dishes stored on the clean rack.
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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.
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Item No.:
28
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Site:
Buffet-Lido Pizzeria
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Violation:
Plates out for self-service were stacked dripping wet. Corrections started immediately.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
30
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Site:
Galley-Deck 5 Crew Toilets
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Violation:
The men's toilet room was out of service since the day of the inspection. Crew could use the women's toilet room or the crew toilets in the deck 6 main galley area.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
31
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Site:
Pantry-La Piazzetta Piazza del Doge
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Violation:
Two spray bottles of disinfectant used for cleaning the passenger area were hanging from a sanitation bucket.
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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.
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Item No.:
33
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Site:
Galley-Deck 5 Starboard Hot Line
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Violation:
Water dripped from the deckhead above item 057583L onto the counter below. No food was impacted. The water splashed onto the cover on the plate hot trolley, but no clean plates were impacted. The plate trolley was relocated. Crew stated the leak was reported earlier.
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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.:
36
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Site:
Bar-Galaxy
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Violation:
The light intensity behind and around the espresso machine was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Deck 5 Dishwash
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Violation:
Excessive condensate collected on the air supply vent at the clean end of the dishwash directly behind the crew member working at the clean end of the flight-type conveyor dishwasher and directly next to the counter where clean dishes were stored. No dripping directly onto clean dishes was noted.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
38
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Site:
Galley-Deck 5 Cleaning Locker 1260
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Violation:
Four wet mop heads were stored in a bucket in a manner that did not promote air drying.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
38
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Site:
Pantry-Cantina di Bacco
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Violation:
A deli slicer labeled for display only was on the food preparation counter. Staff stated that it was not used.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Provisions-Dry Store
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Violation:
There was one live fly. The pest manger was contacted.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
40
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Site:
Galley-
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Violation:
A dead fly was on a package of jasmine rice.
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Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
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Item No.:
42
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Site:
Children Area-I Puffi Mini Club
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Violation:
The toilet was higher than 280 millimeters (11 inches) and had no step stool.
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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).
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Item No.:
44
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Site:
Recreational Water Facilities-Alkalinity and Total Chlorine
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Violation:
Staff did not have reagents to measure alkalinity or total chlorine. Staff was also unaware of the need of monitoring combined chlorine and alkalinity levels.
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP?during inspections and on request ? knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 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 6 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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