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Item No.:
02
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Site:
Medical-
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Violation:
SPECIMEN CONTAINERS WERE NOT AVAILABLE FOR COLLECTING STOOL SAMPLES FOR BACTERIAL TESTING. SHIPPING CONTAINERS AND LABELS WERE NOT AVAILABLE FOR SHIPPING CLINICAL SPECIMENS. THIS A NEW REQUIREMENT IN THE 2005 VSP OPERATIONS MANUAL.
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Recommendation:
Ensure that at least 10 clinical specimen collection containers for both viral and bacteriological agents (10 each), as well as the proper shipping containers and labels for same, are maintained by the medical staff.
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Item No.:
08
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Site:
Potable Water-MINERALIZER
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Violation:
THE WASTELINE FROM THE MINERALIZER WAS NOT DIRECTED TO THE WASTEWATER SYSTEM THROUGH AN AIR GAP OR APPROPRIATE BACKFLOW PREVENTION DEVICE.
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Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
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Item No.:
10
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Site:
Recreational Water Facilities-WHIRLPOOLS
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Violation:
THE DAILY CALIBRATION CHECK OF THE ANALYZER WAS NOT RECORDED.
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Recommendation:
Ensure that halogen analyzer-chart recorders used in lieu of manual tests and logs are calibrated daily, and that the calibration is recorded on the chart or in a log book.
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Item No.:
11
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Site:
Medical-
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Violation:
THE VESSEL HAS NOT DEVELOPED A HANDWASHING AND PERSONAL HYGIENE SHEET FOR DISTRIBUTION TO ILL PASSENGERS.
THERE WAS NO RECORD OF THE DAILY VERBAL INTERVIEW OF PERSONAL CONTACTS AND ASYMPTOMATIC CABIN MATES OF ILL CREW MEMBERS.
THERE WAS NO RECORD OF THE DATE AND TIME OF THE LAST SYMPTOM TO VERIFY THE PERIOD OF ISOLATION FOR ILL CREW MEMBERS. PER THE DOCTOR SYMPTOMS CEASE AFTER IMODIUM IS TAKEN BUT THERE WAS NO WAY TO VERIFY THIS FROM THE PATIENT RECORDS OR LOGS KEPT BY THE MEDICAL STAFF.
THIS IS A NEW REQUIREMENT IN THE 2005 VSP OPERATIONS MANUAL.
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Recommendation:
Ensure that symptomatic passengers meeting the definition for AGE are provided handwashing tips and personal hygiene information. Ensure that asymptomatic cabin mates or immediate contacts of symptomatic crew member(s) have restricted exposure to symptomatic crew members. Ensure that medical staff conduct verbal interviews with asymptomatic cabin mates or immediate contacts to confirm their condition, advise them of the hygiene and handwashing facts, and instruct them to report immediately to medical if they develop illness symptoms. Record the date and time of the last symptom to verify the peroid of isolation.
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Item No.:
16
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Site:
Buffet-STAFF MESS
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Violation:
BUTTER PACKETS IN REFRIGERATION UNIT 44010 WERE TESTED AT 46°F. THE THERMOMETER IN THIS UNIT NOTED 46°F. THE BUTTER WAS MOVED TO ANOTHER REFRIGERATION UNIT.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
16
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Site:
Pantry-ROOM SERVICE PANTRY DECK 8
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Violation:
BUTTER PACKETS IN REFRIGERATION UNIT 82009 WERE TESTED AT 48°F. THE THERMOMETER IN THIS UNIT NOTED BETWEEN 46-48°F. THE BUTTER WAS MOVED TO THE BLAST CHILLER.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
16
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Site:
Galley-DECK 5 GALLEY
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Violation:
AN OPEN CONTAINER OF UHT MILK WAS TESTED AT 45°F IN THE BULK MILK DISPENSER. THE THERMOMETER IN THIS UNIT NOTED 50°F.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
16
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Site:
Galley-PASTRY
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Violation:
THE COOLING OF POTENTIALLY HAZARDOUS HOT FOODS SUCH AS CRÈME BRUELE WAS NOT MONITORED.
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Recommendation:
Ensure that cooked potentially hazardous food is cooled: (1) Within 2 hours, from 60°C (140°F) to 21°C (70°F); and (2) Within 4 hours, from 21°C (70°F) to 5°C (41°F) or less.
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Item No.:
17
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Site:
Galley-PASTRY
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Violation:
THE COOLING OF POTENTIALLY HAZARDOUS HOT FOODS SUCH AS CRÈME BRUELE WAS NOT DOCUMENTED. THIS IS A NEW ITEM IN THE 2005 VSP OPERATIONS MANUAL.
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Recommendation:
Ensure that logs documenting cooked, potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure that logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
20
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Site:
Food Service General-GALLEYS AND PANTRIES
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Violation:
THE GROOVED GRILLS WERE PITTED AND CORRODED IN SECTIONS, MAKING CLEANING DIFFICULT. PER THE CORPORATE REPRESENTATIVE THERE IS A CLAIM ON THIS ITEM.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (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.:
21
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Site:
Galley-DECK 5 GALLEY
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Violation:
THERMOMETERS WERE NOT PROVIDED IN THE PORTABLE HOT HOLD UNITS.
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Recommendation:
Provide thermometers in the hot hold units.
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Item No.:
21
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Site:
Food Service General-
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Violation:
OPEN SEAMS WERE NOTED ALONG THE KETTLE MOUNTS THROUGHOUT THE GALLEYS, MAKING CLEANING DIFFICULT.
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Recommendation:
Ensure that 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.:
24
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Site:
Galley-DECK 5 DISHWASH
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Violation:
THE FINAL RINSE AT THE DISHWASH UNIT WAS TESTED AT 156°F. THIS UNIT WAS IN ACTIVE USE AND WAS TAKEN OUT OF SERVICE.
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Recommendation:
Ensure the final rinse temperature at the plate surface reaches 160°F.
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Item No.:
30
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Site:
Galley-DECK 5 "FOOD HANDLERS' TOILET ROOM"
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Violation:
THE DOOR TO THE TOILET ROOM WAS NOT SELF-CLOSING.
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Recommendation:
Ensure that toilet rooms are completely enclosed and shall have tight-fitting, self-closing doors which shall be kept closed except during cleaning or maintenance.
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Item No.:
31
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Site:
Galley-DECK 6 GALLEY
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Violation:
TWO SPRAY BOTTLES OF CHLORINE SOLUTION WERE LABELED "CHLORO" BUT WERE NOT LABELED WITH THE RESIDUAL STRENGTH. ONE WAS TESTED AT 200 PPM AND THE OTHER WAS WELL ABOVE 200 PPM.
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Recommendation:
Ensure that working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are clearly and individually identified with the common name of the material.
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Item No.:
38
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Site:
Buffet-LIDO WAITER STATION
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Violation:
ONE CAN OF SPRAY PAINT WAS STORED IN A DRAWER IN THE SOILED SECTION OF A WAITER STATION.
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Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
41
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Site:
Children Area-
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Violation:
A DISINFECTANT FOR THE DIAPER CHANGING STATION WAS NOT AVAILABLE IN THE CENTER.
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Recommendation:
Ensure that each station includes: (1) A changing table that is impervious, nonabsorbent, nontoxic, smooth, durable, and cleanable, and designed for diaper changing; (2) A supply of disposable diapers, gloves, wipes, table cleanser, and disinfectant; (3) An airtight, soiled-diaper receptacle; and (4) An adjacent handwashing station.
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