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Item No.:
02
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Site:
Medical-Acute Gastrointestinal Surveillance Log
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Violation:
The acute gastrointestinal surveillance log could not be put into a spreadsheet with the required information in the exact order as 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. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
The water line after the reduced pressure assembly backflow prevention device between potable water and technical water was striped blue, indicating potable water. This was corrected.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Ensure no other lines have the above color designations. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pool Safety Signs
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Violation:
The safety signs at the swimming pools did not caution against using the facilities if experiencing diarrhea, vomiting, or fever. The signs also did not have the bather load number.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children's RWF signs, include the exact wording "TAKE CHILDREN ON FREQUENT BATHROOM BREAKS" or "TAKE CHILDREN ON FREQUENT TOILET BREAKS."
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spa Safety Signs
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Violation:
The safety signs at the whirlpool spas did not include a caution against pregnant women, elderly persons, and children using the facility.
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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: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
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Item No.:
10
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Site:
Recreational Water Facilities-Sample Points
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Violation:
The sample points for the analyzer chart recorders for all of the recreational water facilities onboard were located after the compensation tank.
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Recommendation:
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.
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Item No.:
10
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Site:
Recreational Water Facilities-Sand Filter Housing
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Violation:
The sand filter housing was cleaned and disinfected using chlorine, however the concentration and contact time was not recorded.
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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-Strainer
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Violation:
There was no documentation that the strainers for the recreational water facilities were cleaned, rinsed, and disinfected.
(2011 Operations Manual)
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Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. 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-Halogen Analyzer Chart Recorders
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Violation:
The halogen analyzer chart recorders were installed for the recreational water facilities, however these were not being used due to their inaccuracy for halogen and pH monitoring. Manual readings were conducted until the chart recorders become operational.
(2011 Operations Manual)
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Shock Halogenation
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Violation:
The free residual halogen for the whirlpool spas was not tested at both the start and completion of shock halogenation.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spas Antientrapment Drain
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Violation:
The antientrapment drain covers for the whirlpool spas did not include the certification standard and year, the life expectancy, or the mounting orientation.
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Recommendation:
Ensure the following information is stamped on each manufactured antientrapment drain cover: (1) certification standard and year; (2) type of drain use (single or multiple); (3) maximum flow rate (in gallons or liters per minute); (4) type of fitting (suction outlet); (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both); (7) manufacturer's name or trademark; and (8) model designation.
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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pool Antientrapment Drain
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Violation:
The antientrapment drain covers for the swimming pools could not be verified to ensure they included the information from the 2011 VSP Operations Manual. A spare drain cover was not available for inspection at the time of the inspection.
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Recommendation:
Ensure the testing of manufactured drain covers is by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover: (1) certification standard and year; (2) type of drain use (single or multiple); (3) maximum flow rate (in gallons or liters per minute); (4) type of fitting (suction outlet); (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both); (7) manufacturer's name or trademark; and (8) model designation. Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter.
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Item No.:
16
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Site:
Dining Room-Crew, Staff, and Officer Mess Menu's
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Violation:
There were no consumer advisories written in any of the menu's provided in the various crew dining rooms, but some animal derived foods, such as eggs to order are served in each. When written there should be some asterisk beside the advisory statement and beside the eggs to order description and any other animal-derived foods served raw or undercooked.
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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: (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 OR (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.:
16
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Site:
Buffet-Mongolian Omelet Station
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Violation:
There was no consumer advisory posted at the omelet station where eggs were cooked to order.
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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 by one of the two following methods: (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 OR (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.:
16
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Site:
Buffet-Lido Center
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|
Violation:
The time control plan for this area was posted inside the pantry and not at the actual outlet where time control is used.
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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-Lido Deli
|
|
Violation:
Two baine maries and the cold top counter were identified in the public health time control plan but were not physically labeled.
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Recommendation:
Maintain a written time control plan that lists 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 Coffee Shop
|
|
Violation:
The public health time control plan for this outlet listed set-up times but did not list discard times for the dairy products. This was corrected.
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Recommendation:
Maintain a written time control plan that includes set-up and discard times for each outlet.
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Item No.:
16
|
|
Site:
Dining Room-Washington and Lincoln
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|
Violation:
The menus for these areas did not have asterisks at the animal-derived foods that could be served raw or undercooked and a footnote stating: ''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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|
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 a consumer advisory is located 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.:
21
|
|
Site:
Galley-Hot Galley - Aft
|
|
Violation:
The far left door of undercounter reach-in refrigerator CG-0-9 did not shut tightly when closed, leaving a large gap between the door gasket and door frame.
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|
Recommendation:
Repair or replace the refrigerator door so it seals tightly to the door frame when closed.
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Item No.:
22
|
|
Site:
Galley-Dishwash
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|
Violation:
During active use of the conveyor glasswash machine there was a heavy side spray leaking from the connecting point at the far right end of the upper spray arm and the lower spray arm of the final sanitizing rinse section. Staff removed and re-inserted the spray arms to correct this during 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-Potwash
|
|
Violation:
The water in the sanitizing compartment of the three-compartment sink measured 190F using the inspector's thermometer. The mounted temperature gauge indicated the water was 178F.
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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-Potwash
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|
Violation:
The conveyor potwash machine had been out of service since the morning and two crew members were manually washing, rinsing, and sanitizing the pots and pans. There was an excessive amount of soiled pots and pans stacked on deckstands surrounding the area. A technician arrived to repair the machine.
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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-Potwash
|
|
Violation:
The water temperature of the in-use hot water sanitizing sink was 187F, but the mounted thermometer registered only 176 F.
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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:
Galley-Steakhouse Galley
|
|
Violation:
There was food debris present along the lower edge of the backplate on the counter model slicer. The soil appeared to be stuck at the lower edge of the sealant applied to the backplate. Staff immediately removed the sealant, cleaned the area and applied new food-grade sealant.
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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:
Buffet-Grand Buffet Port Beverage Station
|
|
Violation:
There was an accumulation of brown sticky coffee residue behind and above the dispensing nozzle of both WMF coffee machines.
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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:
Room Service-Galley
|
|
Violation:
There was an accumulation of black powder along the length of the left white plastic water return well immediately below the ice cubers in the Cornelius ice machine. This was cleaned.
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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:
Room Service-
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Violation:
The coffee ground discharge tube leading from the WMF coffee machine to the collection reservoir located inside the undercounter technical compartment was soiled with an accumulation of coffee grounds.
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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:
Dining Room-Lincoln Waiter Station # 208
|
|
Violation:
Leather drink and dinning menus were stored on top of previously cleaned coffee cups ready for service.
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|
Recommendation:
Store cleaned equipment and utensils: (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.:
36
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Site:
Buffet-Staff Mess - Beverage Counter
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|
Violation:
The artificial light level behind the counter-mounted juice dispenser and adjacent WMF coffee machine was below the minimum 110 lux (10 foot candles)
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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:
Dining Room-Washington
|
|
Violation:
The lighting intensity at the port and starboard self-service juice buffet stations was less than 220 lux.
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Recommendation:
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.:
39
|
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Site:
Buffet-Grand Buffet
|
|
Violation:
A live house fly was observed on an in use serving utensil on the buffet line. The utensil was removed to be cleaned and sanitized.
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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.:
39
|
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Site:
Buffet-Lido Deli
|
|
Violation:
A live house fly was observed above the deli counter upon entering. The area was not in use at the time of inspection.
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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.:
39
|
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Site:
Galley-Hot Galley - Aft
|
|
Violation:
One live filth fly was observed on the large center food preparation counter during active preparation throughout this area. That fly was killed immediately. A second live filth fly was observed at the aft preparation counter.
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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
|
|
Site:
Integrated Pest Management-Active Monitoring Log
|
|
Violation:
The times of active monitoring inspections were not recorded in the pest management log.
|
|
Recommendation:
Record the time of the active monitoring inspections in the log.
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Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan
|
|
Violation:
The outbreak prevention and response plan did not include information for current and embarking passengers and crew members of an outbreak or procedures 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 for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage and procedures for returning the vessel to normal operating conditions after an outbreak.
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Item No.:
41
|
|
Site:
Housekeeping-
|
|
Violation:
There were no signs advising users of public toilet rooms to wash their hands or to use a hand towel, paper towel, or tissue to open the door.
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|
Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands. Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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Item No.:
42
|
|
Site:
Children Area-Camp Carnival
|
|
Violation:
In the 2-5 year old toilet room, the sink height measured 23.5 inches, the toilet seat height measured 14 inches, and the toilet seat opening measured 8.5 inches. There was no step stool available.
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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). Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
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