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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 system used to record AGE cases could not export the data into a format with all of the information in the same order as required by the 2011 VSP Operations Manual. Also, the case definition used by the database does not allow for consideration of what AGE-type symptoms are normal for an individual.
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Recommendation:
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.:
03
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Site:
Potable Water-Production pH
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Violation:
The pH reading for evaporator #1 production water was recorded as 7.9 for 2-3 hours on multiple occasions.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
The list of backflow prevention devices indicated two Watts N9 devices at each carbonator. Upon inspection of the area, one N9 and one Chudnow were installed. The backflow prevention device for the suite whirlpool tubs could not be located. These devices were also not indicated on the list of backflow prevention devices.
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Recommendation:
Update the list of backflow prevention devices. Locate the backflow prevention device for the suite whirlpool tubs and update the list of backflow prevention devices.
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Item No.:
10
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Site:
Recreational Water Facilities-Filter Housing Disinfection
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Violation:
There was no documentation of the cleaning, rinsing and disinfection of the filter housing when the sand filters were changed.
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Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Hair Strainers
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Violation:
The hair strainers and housings were not disinfected after the documented weekly cleaning.
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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-Shock Halogenation
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Violation:
There was no documentation of the free chlorine level at the start and completion of the daily shock halogenation.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
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Item No.:
10
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Site:
Recreational Water Facilities-Alkalinity and Total Chlorine
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Violation:
The staff who monitored the pool chemistry did not have the equipment to test for alkalinity and total chlorine.
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Recommendation:
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-Whirlpool Dumping
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Violation:
The time of the dumping of the whirlpool water was not recorded.
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Recommendation:
Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rate and Bather Load
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Violation:
The turnover rates and bather loads were not calculated for each recreational water facility.
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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. Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow.
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Item No.:
10
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Site:
Recreational Water Facilities-Automatic Monitoring
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Violation:
There were no chart recorders installed to monitor the pH and halogen measurements in the recreational water facilities.
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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-Swimming Pool Antientrapment
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Violation:
The swimming pools had multiple drains that staff stated were separate drains and not connected. The drain covers were not antientrapment compliant.
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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-Safety Signs
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Violation:
The safety signs for the recreational water facilities did not include all of the statements and bather load required 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 #. 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.:
16
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Site:
Other-Concierge Lounge
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Violation:
The milk compartment on the coffee machine was labeled as time control, but was not identified on the time control plan.
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Recommendation:
Update the time control plan to identify the milk compartment.
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Item No.:
16
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Site:
Galley-Deck 3 - Pastry
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Violation:
The time control plan did not reference the breakfast operations. During the morning hours, containers of chocolate mousse with time control labels were stored in the time control refrigerator. The mousse was moved to the cold pantry to follow that outlet's time control plan.
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Recommendation:
Ensure the time control plan indicates the breakfast service hours if potentially hazardous foods are placed on time control during this time.
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Item No.:
19
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Site:
Galley-Deck 3 - Pastry
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Violation:
A plastic pail of egg whites was stored on the deck in the walk-in freezer. The container was immediately moved to a shelf.
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Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Food Service General-Tip-Sensitive Temperature-Measuring Devices
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Violation:
Not all of the food employees responsible for measuring the temperature of thin foods were equipped with tip-sensitive temperature-measuring devices.
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Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
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Item No.:
21
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Site:
Buffet-Starboard Hot Line
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Violation:
There were seams between two adjacent pieces of the counter top on the worker side near the flat grills and on the overshelf above the right flat grill.
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Recommendation:
Seal the seams between the pieces of the counter top and the overshelf.
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Item No.:
21
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Site:
Buffet-Starboard Hot Line
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Violation:
The top door hinge was loose on undercounter refrigerators #111 and #3224.
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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.:
21
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Site:
Galley-Deck 3 - Pastry
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Violation:
On the outside of the rotary oven, the profile strip on the right side was loose, creating a gap and access to a void space between the bottom of the oven and the oven's foundation. Also, there was a gap at the back right corner between the two metal pieces.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, 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-Deck 3 - Passageway to Main Galley
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Violation:
The left laminate cabinet used for storing packages of sugar and tea for table service had a large gap between the bottom shelf and the right panel.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Deck 3 - Dishwash Area
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Violation:
The final rinse temperature gauge on the in-use dishwash machine indicated the temperature at the final rinse manifold was 212F. However, the manifold spray nozzle was measured at approximately 188F, as indicated by the inspector's thermocouple.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 3 - Potwash Area
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Violation:
The automatic trolley potwash machine was out of order on the day of the inspection. Staff stated this machine had recently been returned to service, and this new malfunction occurred the day prior to the inspection. A work order had been placed.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 4 - Dishwash Area
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Violation:
The previously cleaned dishwash machine had a large flat piece of dough on the wash tank strainer. The area was not in operation at the time of the inspection.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 3 - Dishwash Area
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Violation:
The soiled landing was overloaded and a rack of soiled glasses extended over the left edge of the landing about eight inches. Pallets of soiled utensils lined both sides of the soiled dish drop-off area.
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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
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Site:
Galley-Deck 4 - Potwash Area
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Violation:
The soiled storage area was not large enough to accommodate the excessive number of soiled utensils in the area. The counter was completely covered and storage extended to several deck stands placed along the left side of the automatic trolley potwash machine. The stack of soiled pots on pallets completely blocked the temperature and pressure gauges from the operator's view.
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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.:
27
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Site:
Dining Room-Deck 3 - Passageway to Main Galley
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Violation:
There was old food residue at the back right corner inside the left laminate cabinet used for storing packages of sugar and tea for table service.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Buffet-Starboard Aft Beverage Station
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Violation:
There were four trays of previously cleaned coffee mugs out for service that were dripping wet.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
29
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Site:
Galley-Deck 3 - Dishwash Area
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Violation:
The soiled area handwashing sink was partially blocked by the overloaded soiled utensil storage that extended over the space next to the sink causing the sink's user to reach down a narrow opening between the soiled glass rack and the adjacent bulkhead to the hand sink.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Buffet-Port Busing Station
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Violation:
There was a hole where the locking mechanism was missing on the door between the port busing station and the port aft buffet line.
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Recommendation:
Replace the locking mechanism.
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Item No.:
33
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Site:
Bar-Plaza Bar
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Violation:
There was rust on the deckhead at the left back bulkhead fountain.
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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:
Other-Cafe Promenade
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Violation:
Inside the technical compartment below the espresso machine, there was a gap where the electrical line penetrated the back bulkhead, leading to a void space.
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Recommendation:
Tightly seal the electrical line penetration into the back bulkhead.
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Item No.:
33
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Site:
Bar-Pool Bar
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Violation:
To the right of the handwash station near the soiled landing of the glasswash machine, the bulkhead was dented near the bulkhead/deck juncture, creating a gap along the bulkhead vertical stainless steel profile strip.
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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.:
34
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Site:
Galley-Deck 3 - Dishwash Area
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Violation:
The bucket filling station at the soiled area handwash sink was leaking.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 4 - Hot Galley
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Violation:
The bucket filling station at the handwash sink near the dishwash area was leaking.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Food Service General-Lighting
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Violation:
The light intensity was below 110 lux behind and around many pieces of deck- and counter-mounted equipment. This was observed at the combination ovens in the main galley and the crew galley, ice machines in the housekeeping ice pantries, and coffee machines.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Buffet-Port Aft Toaster Station
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Violation:
The light intensity in this area was less than 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
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Site:
Galley-Deck 5 - Potwash Area
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Violation:
There was condensation along the front and right side of the ventilation hood above the automatic potwash machine. When the machine was opened, the condensation dripped onto the clean landing and on the deck in front of the machine. No clean items were impacted.
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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-Deck 3 - Dishwash Area
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Violation:
At the soiled end of the in-use dishwash machine, condensation was dripping from the inside of the ventilation hood onto the deck and down the bulkhead onto the deck. The two wash tanks of the dishwash machine were operating at 20F and 25F, respectively above the temperature specified on the manufacturer's data plate. No clean items were impacted.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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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 indicated Oxivir Five 16 was use as the disinfectant, but there was no information about the concentration of this disinfectant. Staff stated they use a concentration of 500-1000 ppm, and that test strips were available.
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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: (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times.
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