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Item No.:
*
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Site:
Recreational Water Facilities-Halogenation Levels
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Violation:
Several RWFs were treated as spa pools or regular pools under the VSP 2005 Operations Manual. These RWFs are reclassified under the new VSP 2011 Operations Manual. The kids pool, flow rider, and current pool are now considered activity pools and/or interactive RWFs. The free residual halogen should be maintained between 2 and 5 ppm. However, daily shock halogenation and 72-hour filter backwashing and draining should be continued.
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Recommendation:
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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 used to create the AGE surveillance log could not export a log which is exactly as the example in section 13.2.2 of the VSP Operations Manual.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
02
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Site:
Medical-Gastrointestinal (GI) Illness Cases
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Violation:
The electronic system for recording gastrointestinal illness cases is programmed with the old VSP definition of a GI Illness case. It allows a case to be reportable with less than 3 loose stools in 24 hours only if fever or vomiting also are symptoms. Additionally, the system automatically defines all individuals with 3 or more loose stools as GI cases, even if they have underlying medical conditions which caused those symptoms. The ship staff can choose to treat these individuals as non-reportable cases, but the official report to VSP includes them as GI cases.
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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.:
08
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Site:
Pantry-Bar and Deck Pantry Ice Machines and Frozen Mix
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Violation:
The chilled water lines connected to the ice machines and frozen mix machines throughout the deck and bar pantries were not uniquely identified.
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|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Galley-Johnny Rockets
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Violation:
In the multi-flow cabinet, the backflow prevention devices for the carbonators had the vents pointed up.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Johnny Rockets
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Violation:
The chill lines and brine lines were not identified. (VSP 2011 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-Safety Signs
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|
Violation:
The safety signs for all of the RWFs did not include the following: do not use these facilities if you are experiencing diarrhea, vomiting, or fever; shower before entering the facility; and bather load number. The safety sign for the kid's pool did not also include the exact wording 'take children on frequent bathroom breaks' or 'take children on frequent toilet breaks.' The safety signs for the whirlpools did not also include cautions against use by individuals who have underlying medical conditions such as diabetes or low blood pressure; and elderly persons and children. (VSP 2011 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:
Recreational Water Facilities-Baby Splash Zone Variance
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Violation:
The safety signs for the baby splash zone did not meet all of the requirements in section 13.7.8.2 of the VSP 2011 Operations Manual. In addition, the entire variance should be reviewed and compared with the requirements in section 13.7 and resubmitted to VSP.
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|
Recommendation:
For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.?
In addition, the entire variance should be reviewed and compared with the requirements in section 13.7 and resubmitted to VSP.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Protection
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|
Violation:
The swimming pools had gravity drainage and multiple drains. The drain covers for the swimming pools were not compliant antientrapment covers and there was no alarm for draining. (VSP 2011 Operations Manual)
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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-Automated Monitoring
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|
Violation:
There were no chart recorders or electronic data loggers for monitoring pH and halogen for each individual RWF. (VSP 2011 Operations Manual)
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|
Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. 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-Fecal/Vomit Accident Plan
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|
Violation:
The fecal/vomit accident plan did not include information about disposing of vomit or what halogen levels and contact times to use for vomit accidents. (VSP 2011 Operations Manual)
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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-Hair and Lint Strainer Housings
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|
Violation:
There were no records for the weekly sanitizing of the hair and lint strainer housings. (VSP 2011 Operations Manual)
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|
Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates
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|
Violation:
Several of the turnover rates were too high: pool 1 was 6.5; the kid's pool (interactive RWF) was 0.85; the flow rider (interactive RWF) was 3.93; whirlpool 1 was 0.65; whirlpool 2 was 0.65; whirlpool 3 was 0.58; whirlpool 5 was 0.58; and whirlpool 5 was 0.58. In addition, the turnover rate for the current pool (interactive RWF) was greater than 2 hours. (VSP 2011 Operations Manual)
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|
Recommendation:
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Item No.:
16
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|
Site:
Galley-Johnny Rockets
|
|
Violation:
The time control plan did not list the counter top covered work station as being on the time control. The station was labeled as 'time'. (VSP 2011 Operations Manual)
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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.
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:
Buffet-Consumer Advisory
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|
Violation:
There were several consumer advisory signs at the buffet stations placed at the proper locations, but the signs were not specific to the food serviced at each location. (VSP 2011 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
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|
Site:
Galley-Decks 5, 4, 3 - Galleys
|
|
Violation:
The Time Control Plan had a repeated typographical error on all the plans in these areas indicating that the Lunch setup time was 11:30 -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.
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-Windjammer - Pastry Counter
|
|
Violation:
The set up and discard time for the pastry station in the buffet was greater than 4 hours and was set out in two batches. The time control plan indicated to label the food items 'if longer than 4 hours', but this station was regularly open longer than 4 hours.
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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.
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
|
|
Site:
Other-Concierge Lounge
|
|
Violation:
The time control plan did not include set up and discard times. (VSP 2011 Operations Manual)
|
|
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.
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Item No.:
16
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|
Site:
Galley-Sorrento's
|
|
Violation:
The time control plan indicated that labels were required if service was greater than 4 hours, but this area is always open greater than 4 hours.
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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.
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.:
17
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|
Site:
Galley-Decks 4 - Hot Galley
|
|
Violation:
Three sheet pans of cooked wahoo fillets were found in the blast chiller. Their cooling cycle starting time and temperature (118F) were recorded on a log form for cold food items with specified starting temperatures of <70F. The elapsed time from start was less than 3 hours and product was hard frozen.
|
|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures are maintained.
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Item No.:
19
|
|
Site:
Galley-Decks 4 - Hot Galley
|
|
Violation:
In walk-in cooler #4787G, three sheet pans of raw fish fillets recently transported to the galley were stored on the cooler shelves without covers. Galley staff covered these exposed pans of fish.
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|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
19
|
|
Site:
Galley-Jade
|
|
Violation:
In the neutral cabinet outside the entrance from the starboard buffet line, there was a log book stored on a shelf among packaged food items. The log book was moved.
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|
Recommendation:
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Item No.:
20
|
|
Site:
Preparation Room-
|
|
Violation:
There were slotted fasteners in the food-contact area on the inside of the potato peeler.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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|
Site:
Food Service General-MKN Grillers
|
|
Violation:
The drip pan housing for the MKN griller units was not sealed. There was a gap along the upper part of the housing, making cleaning difficult.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
|
|
Site:
Galley-Decks 5 - Beverage Station
|
|
Violation:
The bulk milk dispenser hard plastic face plate top seam was not tightly sealed to the stainless steel face plate.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
|
|
Site:
Galley-Decks 4 - Pot Washing
|
|
Violation:
Four trolleys of large soiled plastic bins were stored in front of the soiled pot landing area across a very narrow aisle from the clean plate trolleys. The extra floor stands added to accommodate additional soiled pots and pans to the left of the trolleys is close to the food production area of the hot galley.
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|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
|
|
Site:
Galley-Deck 5 - Dishwashing
|
|
Violation:
Three silverware baskets and a soiled tray were stored on the deck at the racking end of the flight-type dishwasher. The baskets were immediately washed and the tray was moved to the soiled utensil landing table.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
|
|
Site:
Galley-Deck 5 - Pot Washing
|
|
Violation:
The final rinse gauge on the automatic pot washing machine was constantly reading above 212F and did not move with the cycles. Immediate replacement of this malfunctioning gauge was requested by ship staff.
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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; and (2) water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
|
|
Site:
Galley-Decks 3 - Pot Washing
|
|
Violation:
The trolley pot wash machine temperature and pressure gauges were completely blocked from operator view by three deck pallets of stacked soiled pots and pans.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
24
|
|
Site:
Buffet-Jade - Port Beverage Station
|
|
Violation:
There was one bucket of sanitizing solution that was cloudy and measured at less than 50 ppm. The solution was replaced.
|
|
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). 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.:
25
|
|
Site:
Galley-Decks 3 - Hot Galley
|
|
Violation:
One bucket of wiping cloth storage solution at the center part of the hot service line was less than 50 PPM chlorine.
|
|
Recommendation:
Restrict wiping cloths to the following: (4) Wet wiping cloths used with a freshly made sanitizing solution. 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
|
|
Site:
Buffet-Jade - Port Beverage Station
|
|
Violation:
Inside the chute of the ice dispenser, the white plastic deflector was lightly soiled with a black and brown material.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Buffet-Windjammer - Starboard Beverage Station
|
|
Violation:
Inside the chute of the ice machine, the white plastic deflector was lightly soiled with a black and brown material.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
27
|
|
Site:
Buffet-Jade - Port
|
|
Violation:
The drip pan housing for the MKN griller was soiled.
|
|
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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|
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Item No.:
27
|
|
Site:
Galley-Portofino
|
|
Violation:
The ledges below the door to the undercounter ovens was soiled on both ovens.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt, food residue, and other debris.
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|
|
Item No.:
27
|
|
Site:
Galley-Decks 5 - Beverage Station
|
|
Violation:
Bulk milk dispenser had a distinct sour milk odor. Old milk soil was found under the hard plastic face plate and under the removable door gasket.
|
|
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:
Galley-Decks 3 - Beverage Station
|
|
Violation:
Old milk soil was found in the door gasket groove. The gasket had been removed for cleaning.
|
|
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:
Buffet-Jade - Port Fruit Station
|
|
Violation:
In the compartment below this station, there was a box of stir sticks on the deck and two boxes of single-use cups on a deck stand. This compartment was not constructed for storage of food-related items.
|
|
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.
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|
|
Item No.:
28
|
|
Site:
Other-Cafe Promenade
|
|
Violation:
There was a box of parasol picks and a covered shaker of sprinkles stored with paperwork and signs. The items were moved.
|
|
Recommendation:
Store single-service and single-use articles: (1) in a clean, dry location; and (2) in a location where they are not exposed to splash, dust, or other contamination. Protect food from contamination by storing the food: (2) In a clean, dry location; and (3) Where it is not exposed to splash, dust, or other contamination.
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|
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Item No.:
30
|
|
Site:
Other-Concierge Lounge
|
|
Violation:
The handwash station did not have a 'wash hands often' sign.
|
|
Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
|
|
|
Item No.:
30
|
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Site:
Buffet-Windjammer - Starboard Beverage Station
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Violation:
The faucet to the handwash station was not secured tightly to the counter.
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Recommendation:
Keep handwashing facilities in good repair.
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Item No.:
33
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Site:
Galley-Sorrento's
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Violation:
The electrical cables for the conveyor pizza oven were on the deck. They were raised to the hooks on the bulkhead.
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Recommendation:
Install exposed utility service lines so they do not obstruct or prevent cleaning.
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Item No.:
33
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Site:
Buffet-Windjammer - Starboard Beverage Station
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Violation:
At the deck juncture of the pillar, the coving was separating from the pillar.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food areas are maintained in good repair.
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Item No.:
36
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Site:
Galley-Decks 5, 4, 3 - Hot Galleys
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Violation:
Lighting around and behind fixed deck-mounted and counter-mounted equipment was <50 lux in many locations, particularly in the area of the combination-steamer ovens.
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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:
Other-Sorrento's
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Violation:
The back counter on the service side of the galley pass-through opening was less than 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.
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Item No.:
36
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Site:
Galley-Portofino
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Violation:
The light intensity behind the two stacked combination ovens was less than 110 lux. (VSP 2011 Operations Manual)
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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.:
40
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Site:
Pantry-Sky Bar Pantry
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Violation:
Both the pantry door to the corridor and the front bar door to the same corridor were pinned completely open, which allows easy access for insects which have open access to this outdoor bar. Staff closed the pantry door during the inspection.
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Recommendation:
Protect entry points where pests may enter the food areas.
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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 two letters advising passengers at the embarkation terminal (Guest Boarding Letter Prior Sail OPP Level 2) and again on their pillow in the stateroom (OPP Level 2 - In Stateroom Guest GI Illness Letter) are conflicting in that the terminal letter advises oncoming guests that the ship had a gastrointestinal illness elevation among passengers on the previous voyage. The in stateroom letter gives general advice on preventing colds, flu and gastrointestinal illness, but does not mention anything about the elevated GI illness on the previous cruise.
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Recommendation:
The letter placed in the stateroom should be reviewed to ensure it captures the same message as the letter provided in the embarkation terminal if it continues to be used.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
Throughout the sections of the electronic outbreak prevention plan document the primary product for cleaning and disinfection in either wiping or spraying is named, and in most places there are contact times listed, but there was no required concentration specified in any of the use or application statements for the product (Oxivir Five 16).
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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:
Medical-Public Toilet
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Violation:
There was no sign posted in the public toilet in the medical center advising use of a paper towel to open the door upon exit.
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Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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Item No.:
42
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Site:
Children Area-Aquanauts Room
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|
Violation:
The previously cleaned Lego block and TRIO block toys were found still connected together while air-drying in the storage container.
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Recommendation:
Ensure the block toys are separated completely before cleaning.
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