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Item No.:
02
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Site:
Medical-AGE Surveillance Log
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Violation:
The AGE surveillance log could not be exported into a spreadsheet with the required information in the exact order as Annex 13.2.2 of the 2011 VSP Operations Manual.
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Recommendation:
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-Storage Tank Coating
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Violation:
There was no written documentation of approval from the certification organization for the Clean Keep 5500.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers' recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer).
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Item No.:
10
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Site:
Recreational Water Facilities-Swimming Pool Antientrapment
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Violation:
Documentation indicated the swimming pool drain covers met the requirements for antientrapment, but it was not clear if the required information was stamped on each of the drain covers. The pools were full and there were no spare drain covers onboard.
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Recommendation:
Ensure the testing of manufactured drain covers is by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover: (1) certification standard and year; (2) type of drain use (single or multiple); (3) maximum flow rate (in gallons or liters per minute); (4) type of fitting (suction outlet); (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both); (7) manufacturer's name or trademark; and (8) model designation.
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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 posted at the recreational water facilities did not contain all of the information 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.:
10
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Site:
Recreational Water Facilities-Whirlpool Shock Halogenation
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Violation:
The free residual halogen concentration was not documented at the start and completion of the shock halogenation for the whirlpools and spa pools.
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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-Fecal/Vomit Accident Log
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Violation:
The name of the recreational water facility and the type of accident were not indicated on the fecal/vomit accident log.
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Recommendation:
Ensure a written or electronic record is made of all accidents involving fecal material or vomit. Ensure the record includes the name of the RWF, date and time of the accident, type of accident, response steps taken, and free residual halogen level and contact time reached during disinfection. For a fecal accident, ensure the record also includes whether the fecal material was formed or loose.
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Item No.:
11
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Site:
Medical-Crew Members Reporting
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Violation:
A bar waitress had AGE symptoms starting at 10:00 p.m. on 28 February, but did not report to the medical center until 4:27 p.m. on 29 February. According to their time card, she worked on 29 February from 7:06 a.m. to 10:48 a.m. An assistant waitress had AGE symptoms at 8:00 a.m. on 5 February, but did not report to the medical center until 7:30 p.m. on the same day. According to the time card, she worked from 7:00 a.m. to 5:00 p.m. on 5 February, with a note that said 'medical'.
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Recommendation:
Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food related areas or operations, including working with exposed food, warewashing, equipment, utensils, table linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours.
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Item No.:
16
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Site:
Bar-Plaza
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Violation:
The time control plan indicated the set-up time for the milk during port days was 4:00 p.m., but according to the staff, the bar was opened in the morning on port days and the milk was served on time control during that time.
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Recommendation:
Update the time control plan to include all service times.
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Item No.:
16
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Site:
Other-Plaza Bites
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Violation:
There was no time control plan posted in this area for the hot and cold foods served on time control. Also, the time control plan indicated hot and cold foods were served on time control during breakfast, lunch, and dinner, but according to the staff, foods were only placed on time control in this area during the dinner service.
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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. Update the time control plan to include only the meal service which time control applies.
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Item No.:
16
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Site:
Dining Room-Cucina del Capitano
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Violation:
The menus had the consumer advisory statement and several food items, such as Caesar salad, Nona's meatballs, spaghetti carbonera, and grilled salmon, were identified as animal-derived foods that could be served raw or undercooked. According to the chef, all of these food items were fully cooked before served.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that 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-Buffet Pantry
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Violation:
The time control plan did not fully address the way this galley implemented time control. In addition to the specified time control areas and units, bulk plastic containers of cut melons and other potentially hazard foods for the breakfast service were on the pantry counter for service and were not included in the plan. During this inspection, the time control plan was revised to conform to the operations.
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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). (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-Ice Cream Station - Swirls
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Violation:
The chocolate and vanilla ice cream mix in the hoppers of the left soft serve ice cream machine measured 46°-49°F. The machine was taken out of service. Both mixes were discarded and the machine was cleaned and sanitized.
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Recommendation:
Maintain potentially hazardous foods at 5°C (41°F) or less.
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Item No.:
16
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Site:
Buffet-Staff and Crew Messes
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Violation:
The coffee machines' auxiliary milk holding units were included in the time control plan. These units were not labeled as time control units. This was corrected.
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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.:
17
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Site:
Galley-Central Galley - Aft Pantry
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Violation:
The potentially hazardous food cooling logs only specified the food temperatures at the 2 hour and 6 hour measurements, not the actual time that the measurement was made. The intermediate and final cooling temperatures all appeared to be accurately recorded in these logs.
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Recommendation:
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Bar-Pool Bar
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Violation:
There were several bottles of liquor and cardboard boxes of liquor stored on the deck, and several cardboard boxes of liquor stored less than six inches above the deck in the Texas storage locker adjacent to the pool bar pantry. The inspector observed the bottles of liquor being moved to the main galley for proper storage.
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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-Expresso Machines
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Violation:
The single and double Scharf espresso machines had slotted fasteners in the coffee filter areas where the coffee was extracted for service.
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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.:
20
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Site:
Galley-Buffet Pantry
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Violation:
The food slicer's plastic food pusher/holder plate was worn and difficult to clean. This plate was replaced during the inspection.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
21
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Site:
Buffet-Aft Omelet Station / Burrito Bar - Grill Area
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Violation:
A small stainless steel profile strip on the right side of the grill had rough sealant and missing sealant at the deck seam, making cleaning difficult. The existing sealant was removed and new sealant was applied.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Bar-Pool Bar
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Violation:
There were several electrical cords draped on the bar counter around and behind the two juice machines. One drain line from each juice machine was draped on the counter in front of the machines and penetrated the front of the technical compartment in two different areas below the machines.
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Recommendation:
Shorten or secure the electrical cords from the counter top. Relocate the drain lines to allow for easier cleaning.
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Item No.:
21
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Site:
Food Service General-Espresso Machines
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Violation:
The single and double Scharf espresso machines did not have a protective panel above the splash zone. This area had exposed wires, pipes, and internal components of the machine.
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Recommendation:
Install a protective panel on the splash zone of the espresso machines.
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Item No.:
22
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Site:
Galley-Central Galley - Potwash
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Violation:
The soiled landing was completely overloaded with soiled pots, pans and utensils. An additional movable four-shelf rack and a deck stand had been added blocking the soiled utensil storage. The soiled items extended on the installed landing from the entire width of the landing to within 6 inches of the deckhead. Additional deck stands filled with soiled utensils were in the soiled pre-wash area. A large pot of skewers from the prior evening service were soaking on the landing close to the wash compartment of the three-compartment sink.
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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-Potwash
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Violation:
The hood-type potwash machine was out of order at the time of the inspection. The crew reported that the machine had experienced an electrical malfunction that morning. Repairs were underway while the inspection team was in the area.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
27
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Site:
Buffet-Aft Omelet Station / Burrito Bar - Grill Area
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Violation:
There was old food debris under the rough sealant at the deck seam of the small stainless steel profile strip on the right side of the grill.
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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.:
27
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Site:
Bar-Red Frog Pub
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Violation:
On the back shelf, a decorative glass bottle wrapped in rope was soiled with dust.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Bar-Pool Starboard Locker
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Violation:
There were several cardboard boxes of previously cleaned glasses, plastic drink mixing containers, paper popcorn bags, and tablecloths stored on the deck and less than six inches above the deck in the locker adjacent to the starboard pool bar pantry.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Bar-Plaza
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Violation:
Previously cleaned drink mixing containers were stored in an ice chest with display menus and plastic martini display stands.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Pantry-Cucina del Capitano
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Violation:
There were more than a dozen previously cleaned wine carafes stored less than six inches above the deck in a locker next to the WMF coffee machine.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Galley-Storage room
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Violation:
A stack of empty plastic bins was stored on the deck of a storage room used primarily for the storing of dining room items. The bins were moved.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
29
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Site:
Bar-Casino Bar
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Violation:
A container of chlorine sanitizing solution was stored on the front of the handwash sink. The container was moved to an adjacent counter.
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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:
Galley-Central Galley Aft Pantry
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Violation:
A dumb waiter car had an open seam in the area behind the car door, making cleaning difficult. Old food debris had accumulated in this open seam. The seam was cleaned and sealed.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Bar-Pool Bar Starboard Locker
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Violation:
The deck was heavily soiled with dirt, debris, and torn pieces of paper.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Bar-Pool Bar
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Violation:
There was no coving in the Texas storage locker adjacent to the pool bar pantry which contained several bottles of liquor. Also, the deck was heavily soiled. The inspector observed the bottles of liquor being moved to the main galley for proper storage.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
41
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Site:
Housekeeping-Public Toilet Rooms
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Violation:
The public toilet rooms did not have signs posted advising users to wash their hands.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (4) A sign advising users to wash hands.
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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 include procedures for informing current and embarking passengers and crew members of an outbreak or procedures for returning the vessel to normal operating conditions after an outbreak.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (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.
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Item No.:
42
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Site:
Children Area-Toilet Rooms
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Violation:
The toilets in the regular 2-5 year old toilet rooms and in the children's accessible toilet room were measured at 16 inches above the deck. Also, the sink in the children's accessible toilet room was measured at 30 inches above the deck. Step stools were not available in these areas.
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Recommendation:
If toilet rooms are located in a child-activity center, provide a child-size toilet(s) or child-accessible toilet(s) (child-size seat and step stool) and handwashing facilities. Ensure child-size toilets (to include the toilet seat) have a maximum height of 280 millimeters (11 inches) and a toilet seat opening no greater than 203 millimeters (8 inches). Ensure handwashing sinks have a maximum height of 560 millimeters (22 inches) above the deck or a step stool.
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Item No.:
42
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Site:
Children Area-Diaper Changing Station
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Violation:
There was no disinfectant at the diaper changing station.
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Recommendation:
Include in each diaper changing station: (1) A changing table that is nonabsorbent, nontoxic, smooth, durable, easily cleanable, and designed for diaper changing; (2) A supply of disposable diapers, gloves, wipes, table cleanser, and disinfectant; (3) An airtight, soiled-diaper receptacle; and (4) An adjacent handwashing station.
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Item No.:
43
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Site:
Ventilation-Air Handling Units
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Violation:
Technical water was used for cleaning the air handling units. Staff stated the ship was in the process of supplying potable water to the air conditioning stations.
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Recommendation:
Use only potable water for cleaning HVAC distribution systems.
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Item No.:
44
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Site:
Medical-
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Violation:
According to their 72-hour self-administered questionnaire, a hotel steward reported acute gastroenteritis (AGE) symptoms started at 5:30 a.m. on 27 February, but the STARDOCS medical surveillance system indicated their symptoms started at 6:00 a.m. on 26 February and that this crew member reported to the medical center at 8:37 a.m. on 27 February. The AGE log indicated this crew member's symptoms started at 6:00, but did not indicate morning or evening. The time card for this crew member indicated they worked on 26 February from 6:52 a.m. to 1:07 p.m. and from 2:57 p.m. to 7:00 p.m. The medical staff could not determine the exact symptoms onset time of this crew member or if they worked while symptomatic.
An assistant waitress had AGE symptoms beginning at 8:00 a.m. on 5 February, but did not report to medical until 7:30 p.m. on the same day. According to the time card, this crew member was clocked in from 7:00 a.m. to 5:00 p.m. on 5 February, with a note that said 'medical'. The hotel and medical management could not explain what this meant and if this crew member worked while symptomatic.
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Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP-during inspections and on request-knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP 2011 Operations Manual or by responding correctly to the inspector's questions as they relate to the specific operation, and properly trains employees to comply with Section 4 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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