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Item No.:
02
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Site:
Medical-Acute Gastroenterisits (AGE) Log
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Violation:
The items in the AGE log were not in the correct order as specified in the 2011 VSP Operations Manual Annex 13.2.2.
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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-Evaporators
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Violation:
A proper air gap was not installed between the relief valve of the RP and the drain for both evaporators 1 and 2.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Food Service General-Brine Line Identification
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Violation:
The brine lines for the reach-in refrigeration units and cold tops were not uniquely identified.
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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-Chart Recorders
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Violation:
Chart recorders or electronic data loggers were not installed to record the free residual halogen or the pH for any of the RWFs.
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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-Sample Lines
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Violation:
The sample lines for the free residual halogen and the pH were not directly from the RWFs or on the return line before 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-Alkalinity
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Violation:
A test kit to measure alkalinity was not available in any of the RWFs.
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Recommendation:
Ensure a test kit is available for testing water quality parameters including total alkalinity.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Drains
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Violation:
It was unclear if the drains on the swimming pools met the antientrapment drain requirements. The swimming pools had multiple drains greater than 3 feet apart and the drains were provided by the shipyard. There was no emergency alarm available.
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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-Turnover Rates
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Violation:
The turnover rates for whirlpools 1,2,5, and 6 were greater than 30 minutes.
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Recommendation:
Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (5) whirlpool spa: 0.5 hours.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Signs
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Violation:
The safety signs for whirlpools 3, 4, 5, and 6 did not meet the requirements in the 2011 VSP Operations Manual.
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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:
Housekeeping-Private Cabin Whirlpool Disinfection
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Violation:
The records for disinfecting the private cabin whirlpools were being disinfected with a 50-100 ppm halogen based solution for 10 minutes, the manual requires at least a 60 ppm for 10 minutes.
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Recommendation:
Clean and disinfect private whirlpool spas located in individual passenger cabins, including associated recirculation systems, between occupancies or weekly, whichever is more frequent. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
11
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Site:
Medical-Crew Reporting
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Violation:
A non-food worker had symptoms on 1/22/12 at 1600, worked on 1/23/12 and did not report to medical until 1/23 at 1856 during the cruise 1/22-1/29/12. Also, a non-food worker had symptoms at 0700 on 1/13/12, went to work, and did not report until 1/14 at 0836 during the cruise 1/8-1/15/12. A third non-food worker had symptoms at 1700 on 12/31/12, worked 3 hours on 1/1/12 and did not report to medical until 1/1/12 at 1923 during the cruise 12/26/11-1/2/12.
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Recommendation:
Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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Item No.:
16
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Site:
Dining Room-Menu Consumer Advisory
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Violation:
The menu for the main dining room had a consumer advisory at the bottom of the menu, but there were no asterisks by 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 disclosure is made by one of the two following methods: (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:
Galley-Cold Section
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Violation:
A pan of pasta salad was in the walk-in refrigerator with an incorrect discard date. The label on the pan had a preparation date of 1/28 and a discard date of 2/3. The cooling log indicated that the pasta used in the salad was cooked and cooled on 1/27, which would result in a proper discard date of 2/2.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. Ensure that the discard date is calculated using the preparation date of the earliest prepared ingredient in a recipe.
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Item No.:
16
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Site:
Galley-Beverage Stations
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Violation:
The milk compartments of the coffee machines were not listed on the milk time control plan. Also, not all of the milk compartments were labeled for 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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Galley-Time Control Equipment
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Violation:
Many of the time only as a public health control equipment were not physically labeled as time control. These equipment items were identified as time control on the posted time control plan but were not labeled as such.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Buffet-Consumer Advisory
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Violation:
Ensure the consumer is informed by way of disclosure using advisories and placards or other easily visible written means of the significantly increased risk to certain individuals especially vulnerable consumers of eating foods like shell eggs or undercooked fish 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 placards or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by the 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.
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Item No.:
19
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Site:
Buffet-Jade - STBD
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Violation:
No dispensing utensils were available for the self-service containers of apples and pears on the buffet line.
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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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Item No.:
21
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Site:
Buffet-Windjammer - Port AFT Beverage Station
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Violation:
The drain line for the fruit drink dispenser was laying on top of the beverage counter making cleaning difficult.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary electrical cords or ons, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Dining Room-Chops and Portifinos
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Violation:
The #2 waiter station at both restaurants had exposed bare wood shelving that was not varnished or protected. Cleaned and sanitized utensils and beverage containers were being stored in these waiter stations.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
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Site:
Food Service General-Warewash Machines
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Violation:
The data plates on dishwash, glasswash, and potwash machines throughout the food areas did not state the manufacturer's recommendations for the temperatures of the wash, rinse and final rinse temperatures. The data plate numbers were 10 - 20 degrees lower than the manufacturer's. All temperatures measured inside the in-use warewash machines were within requirements.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The curtains separating the rinse and wash tank of the in use rack type glasswash machine were stiff and coiled. This prevented the separation between the rinse and sanitizing compartments.
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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.:
24
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Site:
Preparation Room-Vegetable Prep
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Violation:
The chlorine level in a bucket of sanitizing solution was measured at greater than 200 ppm. The solution was replaced.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Pantry-Ice Station #7718
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Violation:
A gray powder was found along the length of the white plastic water return tray immediately below the ice cuber of the ice machine in the pantry near cabin 7718.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Buffet-Jade - Port Beverage Station
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Violation:
A cleaned and sanitized coffee cup had dried lipstick on the mouth contact area.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
29
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Site:
Buffet-Windjammer - STBD Aft Beverage Station
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Violation:
The handwash sink had evidence of drinking ice being dumped in it.
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Recommendation:
Ensure handwashing facilities are used for no other purpose.
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Item No.:
30
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Site:
Galley-Jade - STBD Hot Line
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Violation:
The handwash sink water supply had no water pressure. The handwash sink had been out of order since the morning and a ticket to be repaired was observed.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
30
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Site:
Galley-Deck 4 Dishwash
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Violation:
A 'wash hands often' sign was not installed at the handwash station by the soiled end of the flight-type machine.
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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.:
33
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Site:
Galley-Jade - Port Hot Line
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Violation:
Missing and pitted grout was noted at the hot line counter/deck juncture, primarily beneath the deep fat fryer.
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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.:
36
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Site:
Bar-Light Intensity
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Violation:
The light intensity at some of the bar handwash stations would be less than 110 lux during normal operational lighting conditions.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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Item No.:
36
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Site:
Food Service General-Light Intensity
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Violation:
The light intensity was less than 110 lux around and behind deck-mounted equipment throughout the food areas. Equipment included: ice machines, combination ovens, stack ovens and the crew buffet ice dispenser
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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.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP did not have a way to notify passengers and crew members of an existing outbreak as well as informing passengers embarking the vessel following an outbreak voyage. The plan had letters that were to be distributed to the passengers and crew for both scenarios, however, the letters that were observed did not indicate that an outbreak was either occurring or had occurred, rather the letters had general information regarding Norovirus and procedures on prevention.
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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: (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.
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