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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The AGE surveillance log did not have a case identification number, did not identify whether antidiarrheal medications were sold or dispensed, and did not include the cabin number. In addition, the information required in the AGE surveillance log could not be exported in the format in annex 13.2.2 of the 2011 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: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person's name; (5) person's age; (6) person's sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (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) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. 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.
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Item No.:
03
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Site:
Potable Water-Production Records
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Violation:
Between 1740 on 10 August 2011 and 0310 on 13 August 2011, production of potable water was started and stopped but no free halogen residuals were recorded.
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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.
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Item No.:
08
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Site:
Potable Water-Production Records
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Violation:
The pH levels during production were not recorded since the 2011 VSP Operations Manual went into effect.
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Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal and Vomit Accident Response Procedure
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Violation:
The procedure did not specify disinfection methods for formed and loose stool, and did not include vomit accidents. In addition, the log did not include whether the accident was formed stool, loose stool or vomit.
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Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.8 is available for review during inspections. Ensure a written or electronic record is made of all accidents involving fecal material or vomit. Ensure the record includes the name of the RWF, date and time of the accident, type of accident, response steps taken, and free residual halogen level and contact time reached during disinfection. For a fecal accident, ensure the record also includes whether the fecal material was formed or loose.
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Item No.:
10
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Site:
Recreational Water Facilities-Cartridge Filter Housings
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Violation:
There was no documentation for the cleaning and disinfection of the cartridge filter housings before new filter media was placed in them.
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Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Bather Loads
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Violation:
No documentation was available for the RWF bather loads.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates
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Violation:
There was no documentation for the turnover rates for each RWF.
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Recommendation:
Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
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Item No.:
10
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Site:
Recreational Water Facilities-Depth Markers
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Violation:
The depth markers for the RWFs were in feet, but not in meters.
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Recommendation:
Label depth markers in both feet and meters.
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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pools Safety Signs
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Violation:
The safety signs did not include 'do not use these facilities if experiencing diarrhea, vomiting or fever' or the bather load number,
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever and (4) bather load #.
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Item No.:
10
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Site:
Recreational Water Facilities-Children's Pool Safety Sign
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Violation:
The safety sign did not include 'take children on frequent bathroom breaks' or ' take children on frequent toilet breaks.'
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Recommendation:
For children's RWF signs, include the exact wording "TAKE CHILDREN ON FREQUENT BATHROOM BREAKS" or "TAKE CHILDREN ON FREQUENT TOILET BREAKS."
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Safety Signs
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Violation:
The safety signs did not include a caution for elderly persons.
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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: (3) pregnant women, elderly persons, and children.
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Item No.:
10
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Site:
Recreational Water Facilities-Test Kit
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Violation:
There was no test kit to measure total alkalinity.
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Recommendation:
Ensure a test kit is available for testing water quality parameters, including free and total halogen levels (chlorine and bromine, where applicable), pH, and total alkalinity.
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Item No.:
10
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Site:
Recreational Water Facilities-Chart Recorders
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Violation:
There were no chart recorders installed on the RWFs to record pH and halogen measurements. The chart recorders were on the vessel and scheduled to be installed.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
16
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Site:
Buffet-Staff and Officers Messes
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Violation:
The time control plan indicated that the milk in the espresso machine refrigerator was on time control, but the refrigerator was not labeled.
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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. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Food Service General-Menu Consumer Advisories
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Violation:
There were no consumer advisories on the main dining room menus. Eggs cooked to order and cured (uncooked) salmon were on the menus. There was no consumer advisory on the sushi bar menu. Cured salmon and seared (undercooked) ahi tuna were served at the sushi bar. There was no consumer advisory on the Steakhouse menu. Beef carpacio and seared ahi tuna were on the menu.
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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. Ensure that disclosure is made 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.:
16
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Site:
Galley-Pizzeria
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Violation:
The time control plan indicated that food in the countertop cold wells were on time control, but the cold wells were not labeled. In addition, the time control plan for cold foods was not posted in the pizzeria. It was posted in the lido center galley.
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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. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Galley-Aft
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Violation:
A time control plan was not posted in this outlet, and staff stated that time control was used in this galley. It was posted in the lido center galley.
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Recommendation:
Post a time control plan at each outlet where time control is used.
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Item No.:
16
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Site:
Galley-Deli
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Violation:
The time control plan indicated that food in the countertop cold well was on time control, but the cold well was not labeled.
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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. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Buffet-Lido Consumer Advisories
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Violation:
The posted consumer advisory only stated: 'Consumers of raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety.' There was no indication in the statement that raw or undercooked foods of animal origin 'may increase your risk of foodborne illness, especially if you have certain medical conditions.' There was also no disclosure indicating the type of raw or undercooked animal-derived food served, or that it could be served raw or undercooked. Smoked salmon and eggs cooked-to-order were served at the buffet.
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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 disclosure is made (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
16
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Site:
Galley-Portside Hot
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Violation:
A time control plan was not posted in this outlet, and staff stated that time control was used in this galley. It was posted in the lido center galley.
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Recommendation:
Post a time control plan at each outlet where time control is used.
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Item No.:
16
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Site:
Buffet-Consumer Advisories
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Violation:
The consumer advisories at the crew, staff, petty officer and officer messes did not include a disclosure indicating the type of raw or undercooked animal-derived food served, or that it could be served raw or undercooked. Smoked salmon and eggs cooked to order were served at the buffet.
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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 disclosure is made (1) On a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
24
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Site:
Buffet-Officer's Mess
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Violation:
The concentration of the chlorine solution in the sanitizing bucket on the waiter station was less than 50 ppm. This area was closed at the time of the inspection. The solution was removed.
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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).
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Item No.:
33
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Site:
Galley-Center
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Violation:
The profile plates around the four water lines pentrating the bulkhead below the two forward tilting pans were loose. This was corrected.
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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-Platinum Dishwash Area
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Violation:
The profile plate on the water line penetrating the bulkhead below the pulper was loose. This was corrected.
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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:
Preparation Room-
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Violation:
The stainless steel deck was loose where it met the deck tiles, and there was water under the stainless steel.
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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:
Other-Lido Break Room
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Violation:
There was no coving at the bulkhead/deck juncture. Individual boxes of cereal and small packages of crackers were stored in this room.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
36
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Site:
Buffet-Taste of Nations
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Violation:
The light level behind and on the left side of the toaster was less than 110 lux. The light level in front of the toaster and at the adjacent handwashing sink was less than 220 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. Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
36
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Site:
Galley-Center
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Violation:
The light level around and behind the bulk milk dispenser 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.:
36
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Site:
Galley-Steakhouse
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Violation:
The light level between the dishwash machine and the clean storage rack 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.:
36
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Site:
Galley-Steakhouse
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Violation:
The light level behind the double-stack combination oven 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.:
36
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Site:
Room Service-
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Violation:
The light level behind the ice 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.:
36
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Site:
Galley-Center
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Violation:
The light level behind the three double-stack combination ovens and behind the upright combination oven 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.:
39
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Site:
Buffet-Beverage Station
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Violation:
There were two small flies in the technical compartment below the bulk milk refrigerator.
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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.:
41
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Site:
Housekeeping-Public Toilet Rooms
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Violation:
There were no signs advising users to wash their hands in the deck 5 men's, women's, and ADA public toilet rooms across from the Casino bar, in the deck 5 forward port side men's and women's toilet rooms near the Amber Palace, and in the deck 4 forward starboard men's and women's toilet rooms near the Amber Palace.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (4) A sign advising users to wash hands.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
There were no procedures in the OPRP for returning the vessel to normal operating conditions after an outbreak.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (5) Procedures for returning the vessel to normal operating conditions after an outbreak.
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