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Item No.:
06
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Site:
Potable Water-Monthly Microbiological Sampling
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Violation:
Less than 4 samples per month since the last USPHS inspection were collected from the potable water distribution system in the aft, upper, and lower decks of the vessel. Samples were collected from water in closed canisters in life boats, whirlpools and the Japan pool, ice machines, and potable water tanks among a few other locations.
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Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result.
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Item No.:
08
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Site:
Potable Water-Striping
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Violation:
The distillate and permeate lines directed to the potable water system from the evaporators and the reverse osmosis system must be striped or painted in accordance with ISO 14726 (blue/grey/blue).
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
08
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Site:
Buffet-Garden Cafe FWD Beverage Station
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Violation:
The continuous pressure backflow prevention device for the juice dispenser on the potable water line to the water filter was leaking. The water leaking was being collected in a buffet serving container.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Signage
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Violation:
None of the safety signs for any of the RWFs, including the children's pool, the hydropool, and the Japan cold water pool, met the requirements in the 2011 VSP Operations Manual. According to staff, new signs have been ordered.
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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-Antientrapment
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Violation:
Pools 1 and 2 and the crew pool were drained by gravity and had 2 drains greater than 3 feet apart but they did not have ASME A112.19.8 compliant drain covers or an alarm.
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Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal and Vomit Accident Procedure
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Violation:
There was no contact time on the fecal and vomit accident procedure for disinfecting the RWFs in sea to sea mode after a fecal or vomit accident.
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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.
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Item No.:
10
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Site:
Recreational Water Facilities-Sample Lines
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Violation:
The sample lines for the free halogen residual and pH were on the return line from each RWF but after the compensation tank.
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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.:
10
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Site:
Recreational Water Facilities-Electronic Data Logger Records
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Violation:
The electronic data logger records did not include notations outlining actions taken when the free halogen residual or pH levels were outside of the acceptable ranges or other important information such as maintenance of the RWFs.
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Recommendation:
Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual. Additionally, ensure the records include any major maintenance work on the filtration and halogenation systems and UV disinfection systems. Ensure a written or electronic log of RWF filter inspection results, granular filter sedimentation test results, backwashing frequency and length of backwashing, and date and time of water dumping is available for review during inspections. Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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Item No.:
13
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Site:
Galley-Garden Cafe
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Violation:
An employee was observed cleaning the ice machine water bath reservoir in the handwash sink located in the hot galley.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused. Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
16
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Site:
Food Service General-Consumer Advisory
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Violation:
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 of eating foods like shell eggs, cold smoked fish, or beef burgers in buffet operations where these specific foods are in raw or undercooked form. Locate the advisory at the outlets where these types of food are served.
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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:
Food Service General-Consumer Advisory - Menus
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Violation:
The menus for the specialty restaurants and main dining rooms had the consumer advisory at the bottom of the menu but did not have an asterisk at the animal-derived foods that could be 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 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:
Other-Deck 7 - Sushi Bar
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|
Violation:
Time was being used for products in counter cooler for display/service. The time control indicated that labels would be on products, but these time labels for 6 plates of product in the unit had not been applied, yet. Proper labeling was accomplished during the inspection.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
20
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Site:
Bar-Deck 12 - Topsiders Bar Pantry
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|
Violation:
A cutting board had deep knife scores in it making the cutting board difficult to clean. The board was immediately removed from service and taken to the maintenance shop for repairs.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Galley-Deck 7 - Asian Restaurant Galley
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|
Violation:
Rust was found inside a pan in the clean utensil storage area. Pan was discarded during the inspection.
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|
Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
20
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Site:
Bar-Deck 6 - Martini Bar
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|
Violation:
A cutting board had deep knife scores in it making the cutting board difficult to clean. Board was immediately removed from service and taken to the maintenance shop for repairs.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
22
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Site:
Bar-Deck 12 - Topsiders Bar Pantry
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|
Violation:
A conveyor dishwasher has been on maintenance request since June 2011 and is being used for spare parts for other machines on the ship. Repairs have been scheduled on this machine in January 2012. The deck service ware are being taken to the main dishwashing area on lido. There was an operating glasswasher also in this area.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (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-Garden Cafe Dishwash
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|
Violation:
The bottom rinse arm of the active flight-type dishwash was not attaching properly to the water inlet connection which resulted in water spraying from this connection point and not from the spray nozzles.
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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-Mama's Restaurant Dishwash
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|
Violation:
The final rinse spray arm on the active glasswash machine had an uneven spray pattern caused by a poor connection to the water inlet connection point.
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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:
Water was observed leaking onto the deck from the left side of the hood-type potwash machine where the hood door meets the bottom of the track. A large amount of silicone sealant was observed at this door juncture indicating a reoccurring issue.
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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-Tsar's Dishwash
|
|
Violation:
The flight-type conveyor dishwash machine was not functioning properly and had been taken out of service earlier in the day.
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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-Dishwash
|
|
Violation:
The rack-type glasswash machine was not functioning properly and had been taken out of service earlier in the day.
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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.:
25
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Site:
Galley-Deck 7 - Asian Restaurant Galley
|
|
Violation:
A wiping cloth storage bucket near the center handwashing sink had a heavy layer of grease on the surface of the solution.
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Recommendation:
Restrict wiping cloths to the following: (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
|
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Site:
Housekeeping-Deck 10 - Midship Forward Pantry
|
|
Violation:
A black powder was observed in the water bath of the ice maker unit. Unit had a slight mold build up in the ice shield hinge area at the top of the ice maker unit that was above the ice storage bin.
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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-Midship Beverage Station - Ice Machine # 65301
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|
Violation:
There were tiny black granules along the length of the black plastic water return tray immediately below the ice cubers.
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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-Garden Cafe Ice Machine Item #126131
|
|
Violation:
There were fine black granules along the length of the black plastic water return tray immediately below the ice cubers.
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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:
Buffet-Garden Cafe Buffet Islands
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|
Violation:
The display counter tops above the buffet lines at all the self-service food islands had more than a day's accumulation of dust.
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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.:
29
|
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Site:
Galley-Deck 7 - Teppanyaki Grill
|
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Violation:
Grill oil spray was stored on the handsinks during an active serving time.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
|
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Site:
Galley-Deck 7 - Teppanyaki Grill
|
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Violation:
Grill area handwash sinks did not have 'Wash Hands Frequently' signs installed. Request for signs was placed during the inspection.
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Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
34
|
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Site:
Housekeeping-Deck 09 - Midship Forward Pantry
|
|
Violation:
Water supply line to ice machine had a leaking fitting between the filter and the machine. Water drain line from cuber compartment on this ice machine also had a leak. A repair order was submitted to maintenance during the inspection.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
|
|
Site:
Housekeeping-Ice Pantries - General
|
|
Violation:
Ensure that areas behind ice machines have 110 lux of light for adequate cleaning.
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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:
Buffet-Garden Cafe Beverage Stations
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|
Violation:
The lighting at the FWD and AFT beverage stations could not be raised to 110 lux behind and around the beverage machines.
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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:
Buffet-Garden Cafe Ice Cream Station
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|
Violation:
A recessed bulkhead light at the ice cream station was burnt out preventing the consumer self-service area from reaching the required 220 lux of light.
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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.:
37
|
|
Site:
Galley-Deck 7 - Asian Restaurant Galley
|
|
Violation:
Drips of condensate were forming on the drip pan of the ventilation hood above the boiler. The high heat in the boiler unit was reduced and reduced the condensate forming above the boiler.
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|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan
|
|
Violation:
Ensure that the Outbreak Prevention and Response Plan (OPRP) includes procedures for informing passengers and crew members of the outbreak. Also check to make sure that the OPRP procedures includes the notification of passengers embarking the vessel following an outbreak voyage. Update the 'corporate-approved disinfectant' general statement to reflect actual products used for disinfection and their use instructions including use instructions, monitoring of concentration procedures, application methods and contact times.
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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: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses); (4) Procedures 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; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel?s safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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Item No.:
42
|
|
Site:
Children Area-Restrooms
|
|
Violation:
Ensure children's areas have 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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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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Item No.:
44
|
|
Site:
Potable Water-Monthly Microbiological Samples
|
|
Violation:
Medical staff in charge of collecting and analyzing these samples were unaware that these locations did not meet the requirements for monthly sampling, as indicated in the above finding.
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|
Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2011 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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