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Item No.:
*
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Site:
Provisions-Dry Store #1
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Violation:
There were cases of jelly partially blocking the evaporative condenser fan, preventing efficient air flow around the room.
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Recommendation:
Do not store food items in positions directly blocking the evaporative condensors in refrigerated rooms.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The electronic database for medical recordkeeping cannot produce a standardized AGE log exactly as provided in annex 13.2.2 in the VSP Operations Manual 2011.
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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.:
02
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Site:
Medical-Gastrointestinal Illness (GI) Case Reporting
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Violation:
The electronic database used for recording GI illness cases is loaded with the old definition of a GI case. This is presented in the log-on start up screen. Additionally, the system does not permit persons with less than 3 loose stools in 24 hours to be reported as a GI case, unless vomiting or fever symptoms are reported as well.. This system does not permit individuals with pre-existing medical conditions to be non-reportable for GI illness purposes if they have 3 or more diarrheal episodes in 24 hours, which conflicts with the VSP Operations Manual 2011 under section 4.1.1.1.1.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
02
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Site:
Medical-GI Case Reporting
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Violation:
The electronic system for GI recording did not have an update function for the many crew cases who reported a final GI illness symptom after their initial medical visit. In two such cases the crew were isolated as would be done for a case, but were listed in the database as non-reportable. In both cases a final episode of diarrhea was reported after treatment with anti-diarrheal medication. The database allows only for vital signs to be entered as a case is updated and has no option to then re-consider the individual as a case.
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Recommendation:
Ensure that the information on symptomatic crew or passengers can be updated completely and that these individuals can be reportable if the clinical evaluation confirms them as a case.
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Item No.:
08
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Site:
Food Service General-
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Violation:
Most of the nonpotable chilled water lines connected to the back of the ice machines and the ice cream machines throughout the ship were not uniquely identified. (2011 VSP Operations Manual)
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Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
10
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Site:
Recreational Water Facilities-Automated Monitoring
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Violation:
Although electronic analyzers, recording charts, and low/high level pH and halogen alarms were installed on the pools and whirlpool spas, these were located after the compensation tank for each unit.
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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. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children?s pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. 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-Signs
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Violation:
None of the new sign content required in section 6.7.1.1.1 or 6.7.1.1.3 of the 2011 VSP Operations Manual were provided at any of the pools or whirlpool spas onboard.
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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.? 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-Monitoring
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|
Violation:
Staff were not equipped with a pool test kit to monitor total alkalinity in any of the RWF's. Additionally, staff did not monitor for water clarity.
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Recommendation:
Monitor and adjust the RWF?s flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
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. Ensure that test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free residual halogen normally maintained in the RWF. Ensure test kits for pH are accurate to within 0.2. Ensure all reagents are not past their expiration dates.
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Item No.:
10
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Site:
Recreational Water Facilities-RWF data
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|
Violation:
The turnover rates for each RWF were not yet calculated and there was no calculation for bather load at each RWF onboard.
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|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. 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-Drain Covers and Suction Fittings
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|
Violation:
There was no documentation provided for the drain covers in the children's pool or whirlpool spas to verify they meet the requirements detailed in section 6.7.1.2.2 of the 2011 VSP Operations Manual. The dual gravity drains in the swimming pools have non-compliant covers and no alarms installed to date.
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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. For RWFs with gravity drainage and a single blockable drain or multiple drains less than 3 feet apart, provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a gravity drainage system.
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Item No.:
15
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|
Site:
Provisions-Dry Store #1
|
|
Violation:
A large can of artichokes stored on the deck stands was dented. The can was removed to the refused products area.
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|
Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
16
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|
Site:
Buffet-Petty Officers Mess
|
|
Violation:
The milk in the coffee machine was on time control and was labeled to be discarded after 12 hours of placement on time control. It was labeled with a set up time of 10:00 am and a discard time of 10:00 pm.
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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 (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) 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.:
16
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|
Site:
Bar-Steakhouse Bar
|
|
Violation:
There was no time control plan for the milk used with the espresso machine. The staff explained that the milk is on time control.
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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): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Galley-The Point Steakhouse
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|
Violation:
There was no consumer advisory on the menu indicating that consuming raw or undercooked animal-derived foods may increase the risk for foodborne illness, especially to consumers with certain medical conditions. There were animal-derived products on the menu that could be ordered by the consumer in an undercooked form. (2011 VSP Operations Manual)
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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
|
|
Site:
Buffet-Taste of Nations Omelet Station
|
|
Violation:
There was no posted consumer advisory indicating that consuming raw or undercooked animal-derived foods may increase the risk for foodborne illness, especially to consumers with certain medical conditions. The eggs could be ordered by the consumer in an undercooked form. After the inspector brought it to the staff's attention, a consumer advisory was posted. (2011 VSP Operations Manual)
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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.:
19
|
|
Site:
Galley-Food Lifts
|
|
Violation:
The elevators dedicated for food transportation were used for transporting garbage and waste products. The crew members transporting garbage in the food elevator remained inside until the inspector brought it to the staff's attention. The garbage was taken out of the elevators and the crew members were instructed by the staff not to use those elevators for garbage anymore. Upon re-inspection of the area nearly 10 minutes later, there were around 6 crew members waiting in front of the food elevators to transport uncovered garbage and waste bins, making theese food elevators subject to splash and soilage.
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|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
19
|
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Site:
Galley-Chef's Office
|
|
Violation:
A case of several units of packaged coffee and 4 liquor bottles were stored in a locked cabinet along with nonfood items. This was corrected.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
19
|
|
Site:
Galley-Menu Room
|
|
Violation:
There were candy and liquor bottles stored along with menus and other nonfood items.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
|
|
Site:
Buffet-Officers Mess
|
|
Violation:
There was no serving utensil for a bowl of cottage cheese. This buffet line was open for service at the time of the inspection. This was corrected.
|
|
Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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|
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Item No.:
19
|
|
Site:
Bar-Lobby Bar
|
|
Violation:
The ice inside the ice chest was unprotected while the bar was open. The lid was in the open position.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
|
|
Site:
Galley-Pizzeria Walk-In Cooler
|
|
Violation:
The ambient temperature was 50F. No potentially hazardous foods were stored inside.
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
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|
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Item No.:
21
|
|
Site:
Food Service General-
|
|
Violation:
The back of the handles of the tilting kettles and pans had a open seam that was difficult to clean. Some had the opening sealed but with peeling sealant. Some were scratched and scored. This was observed in all galley areas. These conditions make these handles difficult to clean.
|
|
Recommendation:
Remove/replace peeling sealant and repair or replace tilt handles which are not smooth and easy to clean.
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Item No.:
21
|
|
Site:
Food Service General-
|
|
Violation:
The wheels of the upright trolleys stored in walk-in coolers and freezers, were damaged and difficult to clean. The wheels of the warmer stored in the Renoir dining room were also damaged and difficult to clean. A work order was in place for new wheels.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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|
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Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
During the active use of the flight-type glasswasher, two of the auxiliary rinse upper spray nozzles were clogged. This was corrected during the inspection.
|
|
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
|
|
Site:
Galley-Appetizer Pantry
|
|
Violation:
Two wet wiping cloths were stored in the undercounter cabinet next to undercounter refrigerator #21. This was corrected.
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|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (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
|
|
Site:
Galley-Forward/Port Grill
|
|
Violation:
There was a heavy accumulation of black powder and a screw in the water bath under the left cuber panel. The staff stated that the last cleaning was about 2 weeks ago.
|
|
Recommendation:
|
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|
Item No.:
26
|
|
Site:
Pantry-Aft Service Bar Pantry
|
|
Violation:
There was a heavy accumulation of black powder in the water bath under the left cuber panel. The staff stated that the last cleaning was about 2 weeks ago.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
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Item No.:
27
|
|
Site:
Room Service-
|
|
Violation:
Around the ice bin door hinges of the ice machine was soiled with a black debris build-up.
|
|
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.:
27
|
|
Site:
Galley-Appetizer Pantry Walk-In Cooler
|
|
Violation:
The wheels of the three upright trolleys were heavily soiled with dirt and grease. The wheels were soiling the deck.
|
|
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.:
27
|
|
Site:
Preparation Room-Walk-In Cooler
|
|
Violation:
The wheels of the upright carts were heavily soiled with dirt.
|
|
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.:
27
|
|
Site:
Preparation Room-Pastry Walk-In Cooler
|
|
Violation:
The wheels of the upright carts were heavily soiled with dirt.
|
|
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.:
27
|
|
Site:
Galley-Chef's Office
|
|
Violation:
The door of the cabinet where a case of packaged coffee and 4 liquor bottles were stored along with nonfood items was soiled with dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Dining Room-Renoir
|
|
Violation:
The wheels of the warmer cart were heavily soiled with dirt.
|
|
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
|
|
Site:
Galley-Aft Wine Cellar
|
|
Violation:
A tray with fanny packs was stored on top and in direct contact with previously cleaned and sanitized wine glasses. This was corrected.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
|
|
Site:
Other-Locker Outside Officers Mess
|
|
Violation:
Numerous clean and soiled galley utensils were stored in this locker.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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|
|
Item No.:
29
|
|
Site:
Bar-Lobby Bar
|
|
Violation:
There was an accumulation of ice in the handwash sink.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
29
|
|
Site:
Galley-Cleaning Materials Locker
|
|
Violation:
The handwash station next to the cleaning materials locker was blocked by a mop and mop bucket. This was corrected.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
31
|
|
Site:
Other-Locker Outside Officers Mess
|
|
Violation:
A bottle of cleaning solution and a bottle of degreaser were stored along galley utensils in this locker.
|
|
Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
31
|
|
Site:
Provisions-Liquor Storage
|
|
Violation:
This ship has a variance for the storage of hand sanitizing products in the same storage area for consumable alcoholic products. even though procedures were followed, the staff did not have the variance approval letter.
|
|
Recommendation:
Ensure pesticides, insecticides, and rodenticides are stored in a locked area of the vessel that is not in a food area.
|
|
|
Item No.:
33
|
|
Site:
Other-Locker Outside Officers Mess
|
|
Violation:
The deck and bulkheads were soiled with dirt. This was corrected.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
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Site:
Food Service General-Decks
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Violation:
There was recessed deck tile grout in various areas of the galleys, allowing water to pool between tiles. The ship has a detailed deck reconditioning plan with records documenting completed and pending areas.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
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Site:
Galley-Menu Room
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Violation:
The deck was soiled with dust. There were table tops stored directly on the deck under the deck stands.
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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-Walk-In Cooler #38
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Violation:
The deck was soiled with dirt and grease.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Appetizer Pantry Walk-In Cooler
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Violation:
The deck was soiled with dirt and grease.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Food Lifts
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Violation:
The decks and door tracks of the food transportation lifts were soiled with an accumulation of debris.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Food Lift
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Violation:
The deck and door tracks of the food transportation lift were soiled with an accumulation of debris.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-
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Violation:
The deck at the galley port entrance was heavily soiled with dirt.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
36
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Site:
Buffet-Lido Beverage Side Stands
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Violation:
The light intensity over the beverage side stands with milk, cream, and sugar was not 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.:
36
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Site:
Buffet-Deck 9 Ice Cream Stations
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Violation:
The light intensity over the in-use port and starboard ice cream stations was less than 220 lux. After the inspector brought it to the staff's attention, the deckhead lights were turned on. Also there was one deckhead light that was not working and it was replaced.
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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.:
36
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Site:
Food Service General-Lighting
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Violation:
In the pantries and the galleys, the light intensity behind and around many pieces of counter-mounted and deck-mounted equipment was less than 110 lux. (2011 VSP Operations Manual)
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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:
Other-Locker Outside Officers Mess
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Violation:
Two light fixtures were not working. The light intensity inside the locker was less than 220 lux. This was corrected.
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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.:
36
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Site:
Preparation Room-Walk-In Cooler
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Violation:
Two light fixtures were not working. The light intensity inside the walk-in cooler was less than 110 lux.
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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:
Preparation Room-Walk-In Freezer
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Violation:
One light fixture was not working. The light intensity inside the walk-in freezer was less than 110 lux.
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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.:
37
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Site:
Galley-Dishwash
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Violation:
There was heavy condensation on the deckhead over the soiled landing of the in-use flight-type dishwash machine. The condensation was dripping on the soiled end.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
37
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Site:
Galley-Dishwash
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Violation:
There was heavy condensation on the deckhead and bulkhead over the in-use pasta boilers. The condensation was dripping through the bulkhead and in front of the boilers.
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Recommendation:
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.:
38
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Site:
Galley-Pizzeria Walk-In Cooler
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Violation:
A squeegee was stored between the bulkhead and the deck stands. The squeegee was removed.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
39
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Site:
Galley-Buffet Pantry
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Violation:
There were around six ants on the bulkhead next to the knife storage locker. A fly was also found in this area.
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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-Outbreak Prevention and Response Plan (OPRP)
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Violation:
Although the document onboard was a new draft document only, there were several areas where the data did not meet the requirements provided in section 9.1.1.1.5 of the VSP Operations Manual 2011. In most cases the chemical for disinfection was listed for specific applications of elevated GI illness, but the concentration and contact time were not. Additionally, in many food related areas such as galleys, room service, lido buffet, supper club and bars there were statements that 1,000 ppm chlorine was to be used on all non-food contact surfaces, or in sanitizing buckets, tongs for food or ice, and these are areas where 50-200 ppm chlorine is the limit.
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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.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The draft OPRP also stated that example letters were attached to advise onboard guests of a GI illness outbreak and other letters to advise embarking guests of the GI outbreak on the previous voyage, but neither was available for review. Lastly, in many of the department level procedures for cleaning and disinfection, the plan indicated a time period of 30 minutes, hourly, or frequently during a GI illness 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: (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.:
41
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Site:
Housekeeping-Passenger Public Toilets
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Violation:
There were no signs posted advising passengers to wash their hands in nearly all the public toilets.
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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.
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Item No.:
42
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Site:
Children Area-Camp Carnival
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Violation:
The dual basin play room handwashing sinks for children were over the maximum height of 22 inches and no step stools were provided.
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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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