|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
The electronic medical AGE surveillance log did not cover all the fields and was not ordered exactly as the one required in 13.2.2 of the VSP Operations Manual. The system was also not capable of exporting the exact AGE log provided in 13.2.2. (2011 VSP Operations Manual)
|
|
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.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Case Definition
|
|
Violation:
The electronic database used onboard is loaded with an old definition of a GI illness case, in that it does not address diarrhea which is above normal for the individual. The system will not permit an individual to be a reportable case with fewer than 3 loose stools. It also does not allow a person with underlying medical conditions who normally have more than 3 loose stools daily to be diagnosed as non-reportable. (2011 VSP Operations Manual)
|
|
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]).
|
|
|
Item No.:
08
|
|
Site:
Galley-
|
|
Violation:
The chilled water lines for the ice machines and the brine lines in the upright refrigerators in the lido galley, deck 8 room service, chops, Portofino were not uniquely identified.
|
|
Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
|
|
|
Item No.:
08
|
|
Site:
Galley-Windjammer Warewashing
|
|
Violation:
There was a utility sink behind the flight-type warewashing machine with a ribbed faucet but no backflow prevention device. There was a long white hose connected to the faucet. According to the staff, the hose was used to fill sanitizer buckets.
|
|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (7) hose-bib connections.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-RWF Signage
|
|
Violation:
New signs compliant with the new VSP 2011 Operations Manual are still under development for the RCI fleet.
|
|
Recommendation:
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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-RWF Automatic Monitoring
|
|
Violation:
Existing recirculation systems have not been brought in compliance with the automatic RWF monitoring and recording requirements of the 2011 VSP Operations manual. Excellent manual monitoring procedures and records are currently in place.
|
|
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. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-RWF Entrapment Prevention
|
|
Violation:
Progress is underway in compliance with the new entrapment prevention requirements of the 2011 VSP Operations Manual including compliant drain covers and drain alarms.
|
|
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.
|
|
|
Item No.:
13
|
|
Site:
Buffet-Windjammer Warewashing
|
|
Violation:
A worker monitoring the clean end of the in-use flight type warewash machine was observed by the inspector picking up a clean plate that fell on the deck and placing back on the clean landing of the warewash machine. Other managers were in the room but no action was taken until the inspector brought it to their attention.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (3) Employees in warewashing areas comply with the guidelines in this manual; and (12) Employees are properly trained in food safety as it relates to their assigned duties.
|
|
|
Item No.:
16
|
|
Site:
Food Service General-Time Control Plans
|
|
Violation:
The time control plans in several areas did not include the set-up and discard times and in some cases only had the hours of operation for each outlet including: windjammer buffet, Chops, Portofino, Sorrento, and deck 8 room service. Also, the food on the island cold wells in the windjammer buffet were not identified as being on time control on the time control plan.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
16
|
|
Site:
Galley-Winjammer Starboard
|
|
Violation:
A large plate of orange cheese was placed on the cold well at 10:20 a.m. at the Jade station. The time control plan did not have a set-up time. The time control plan only stated the hours of operation, which were 11:30 a.m. to 3:15 p.m. The cheese was placed back in the refrigerator for rapid cooling..
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
16
|
|
Site:
Other-Diamond Lounge and Suite Concierge
|
|
Violation:
There was no time control plan for the food or milk on time control in these areas served every day from 5 p.m.- 8 p.m.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
16
|
|
Site:
Bar-Champagne
|
|
Violation:
There was no time control plan at this bar. The staff explained that they receive appetizers from the main galley on a daily basis and these are placed on time control.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
16
|
|
Site:
Food Service General-Consumer Advsiories
|
|
Violation:
The signs at the windjammer food outlets stated the specific foods of animal origin that needed a consumer advisory, but the signs did not specifically state that all of these times could be cooked to order or could be served raw or undercooked. Also, the deck 5 room service menu had steaks and burgers that could be cooked to order but these foods were not identified with asterisks and there was no consumer advisory on the menu. Cold smoked salmon was served at the Diamond Lounge and the Suite Lounge but there was no sign describing these food items and no consumer advisory.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 3 - Bar Pantry
|
|
Violation:
The ice scoop handle to the ready to eat ice was laying directly in the ice.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
|
|
|
Item No.:
19
|
|
Site:
Galley-Deck 3 - Bar Pantry
|
|
Violation:
The drain line to the ice blender was directed and draining into the counter recessed ice bin. The ice in the bin was ready to eat ice.
|
|
Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 3 - Hot Galley & Pastry
|
|
Violation:
A total of five deck-mounted mixers had rusty and chipping paint surfaces on the rotating mixing head located above the mixing bowl. The guards placed on the mixer did not cover the rusty and chipping paint surfaces when attached and would not prevent any chipping paint or rust from entering the mixing bowl when in-use.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 - Hot Galley
|
|
Violation:
Rust was observed on the mixing bowl bracket of a large deck-mounted mixer.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 3 - Beverage Station
|
|
Violation:
Electrical cords to the counter mounted milk and coffee machines were laying directly on the counter which obstructed proper cleaning. Coffee residue of more than a day's accumulation was observed underneath the coffee machine and electrical cords.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 4 - Pastry
|
|
Violation:
The gasket on the Proofer (#4008) door was split and prevented the door from closing properly.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (2) Equipment components such as doors and seals are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 2 - Beverage Station
|
|
Violation:
Electrical cords to the counter mounted juice and ice machines were laying on the counter.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Pool
|
|
Violation:
The bottom panels of the technical compartments of the 2 upright refrigerators were corroded.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
|
|
|
Item No.:
21
|
|
Site:
Galley-
|
|
Violation:
The gaskets for the sliding reach-in refrigerators in the Portofino and the chops galleys were loose and torn in many places and did not properly seal the doors. No food items were impacted.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (2) Equipment components such as doors and seals are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
22
|
|
Site:
Galley-Windjammer Warewashing
|
|
Violation:
The pressure gauge for the in-use flight type conveyor warewash machine was not readable due a thick material built up on the inside of the gauge.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Windjammer Potwash
|
|
Violation:
The pressure gauge on the potwash hood type warewash machine was greater than 80 psi and the gauge was fluctuating rapidly between 80 and 90 psi. The data plate indicated the max pressure should have been 70 psi.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Pantry-Vintage
|
|
Violation:
There were amounts of water splashing from the inside to the outside of the in-use hood-type dishwasher. This was corrected.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Potwash
|
|
Violation:
The final rinse temperature gauge to the hood-type potwash machine was not working properly. The manual plate surface reading taken with the inspectors thermometer measured 160F while the gauge measured 210F.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (2) water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Dishwash
|
|
Violation:
The temperature gauge to the flight-type dishwasher was not readable.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (2) water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 2 - Warewash
|
|
Violation:
A previously cleaned syrup dispenser and a dining plate was soiled with dried food residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Provisions-Deck 1 - Vegetable Preparation Room
|
|
Violation:
Two previous cleaned and sanitized knives were observed soiled with dried food residue in the knife locker.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Sorrento's
|
|
Violation:
There were at least 3 previously clean drinking glasses with lipstick or food residue stored. The glasses were cleaned and sanitized.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Other-Cupcake Cupboard
|
|
Violation:
There were 3 previously clean white serving boards soiled with food debris stored in an undercounter cabinet. The boards were used to place wrapped cupcakes on tables and on display in the time control display unit.
|
|
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-Deck 3 - Beverage Station
|
|
Violation:
Electrical cords to the counter mounted milk and coffee machines were laying directly on the counter which obstructed proper cleaning. Coffee residue of more than a day's accumulation was observed underneath the coffee machine and electrical cords.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Other-Deck 10 Suite Concierge
|
|
Violation:
Several pieces of clean equipment for the coffee machine were stored on a shelf with a decorative lamp and a flower display.
|
|
Recommendation:
Store cleaned equipment: (1) in a clean, dry location; and (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
28
|
|
Site:
Other-Deck 10 Suite Concierge
|
|
Violation:
There were two drawers full of clean serving utensils that had dirt, dust, and food residue. The drawers were removed for cleaning and sanitizing.
|
|
Recommendation:
Store cleaned utensils: (1) in a clean, dry location; and (2) in a location where they are not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
29
|
|
Site:
Other-Deck 14 Diamond Lounge
|
|
Violation:
There was food residue and coffee grounds in the bottom of the handwashing sink.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose.
|
|
|
Item No.:
29
|
|
Site:
Buffet-Windjammer
|
|
Violation:
There was no running water in the handwashing sink on the worker side of the starboard buffet C serving line. This was the only handwashing sink in the area. The next closest handwashing sink in the galley did not have any water and the nearest handwashing sink to this serving line was more than 26 feet away. This area was open and in-use during the inspection.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet.
|
|
|
Item No.:
29
|
|
Site:
Galley-Windjammer
|
|
Violation:
The water temperature of the two handwashing sinks in the center of the galley on the food preparation side and two sinks in the center galley near the warewashing area was less than 100 degrees Fahrenheit.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
30
|
|
Site:
Galley-Windjammer
|
|
Violation:
There was no running water in the handwashing sink on the worker side of the starboard buffet C serving line. This was the only handwashing sink in the area. The handwashing sink in the center of the galley on the food preparation side and two sinks in the center galley near the warewashing area had low water pressure. Also, one of the faucets of a four faucet handwashing sink in the warewashing area did not have any running water. These areas were in active use. In addition, the handwashing sink in cleaning locker FD11.8.11 did not have any running water. Approximately 2 hours later the water pressure in 2 of the handwash sinks was still low in the warewashing area and there were workers in this area.
|
|
Recommendation:
Keep handwashing facilities n good repair.
|
|
|
Item No.:
30
|
|
Site:
Galley-Deck 3 - Pastry
|
|
Violation:
The cold water line to the handwash sink next to the deck mounted oven had a significant water leak. The water in the active galley had to be turned off in order to be repaired. The repair process took approximately 15 minutes.
|
|
Recommendation:
Keep handwashing facilities in good repair.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 1 - Bannana Room
|
|
Violation:
The flange for where the condensate drip line penetrates the bulkhead was not properly sealed. This was corrected during the inspection.
|
|
Recommendation:
Ensure bulkheads in food storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Other-Cleaning Locker FD11.8.11
|
|
Violation:
There was a pipe penetration in the deckhead from the hot water line to the handwashing sink.
|
|
Recommendation:
Ensure deckheads in food areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Chops
|
|
Violation:
There was a constant drip from the utility sink faucet.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Windjammer
|
|
Violation:
The hot water line was not working and had to be shut down for repair. This water line impacted half of the water supply for the center lido galley and the starboard side of the windjammer buffet areas.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Lighting - Pantry 2.5.06
|
|
Violation:
The light intensity behind and around the ice machine was less than 110 lux. (2011 VSP Operations Manual)
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Food Service General-Lighting
|
|
Violation:
The light intensity was less than 110 lux behind and around many pieces of counter- and deck-mounted equipment in the beverage station at the deck 8 bell box, the lido galley, Portofino, and chops.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Windjammer Port
|
|
Violation:
The right heat lamp was peeling and cracking on B serving line.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
36
|
|
Site:
Galley-Windjammer
|
|
Violation:
The lighting was less than 220 lux in front of ice machine #48111401.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Provisions-Deck 1 - Vegetable Preparation Room
|
|
Violation:
A deckhead light above the prep table closest to the entrance was burnt out which resulted in less than 220 lux at the table surface.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 3 - Hot Galley - Roast Station
|
|
Violation:
Light levels behind the bank of steamer ovens was measured at approximately 50 lux. (New requirement for 2011 VSP Operations Manual)
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 5 - Pastry
|
|
Violation:
The lighting behind the deck mounted oven only reached 25 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 3 - Hot Galley
|
|
Violation:
Dripping condensate was noted above the in-use steamer oven furthest to the right. A heavy volume of smoke was observed exiting around all sides of the oven door and filled the immediate galley area where crew members were working. The crew members said that this was common when cooking duck in the ovens.
|
|
Recommendation:
Ensure all food preparation rooms have sufficient ventilation to keep them free of excessive smoke.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Follow-up Inspections
|
|
Violation:
The integrated pest management log did not include follow-up inspection results when pests were found during inspections. The log had columns for the determination of follow-up inspections but no follow-up inspections were deemed necessary after pesticide applications. The staff explained that follow-up inspections are currently scheduled for bed bug findings and not for other pest sightings. (2011 VSP Operations Manual)
|
|
Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The OPRP instructed to use the disinfectant Oxivir Five 16 at a concentration of 700 ppm or slightly less. The staff explained that this concentration is checked by the crew members using test strips with a detection scale that go from 0 ppm to 1000 ppm to 2000 ppm, etc. However, there were logs of concentration test results having results of 800 ppm and 900 ppm which were uncertain with the current test method.
|
|
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: Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure to use an appropriate test system to determine with precision the concentration of the disinfectant used.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Exclusion Policy
|
|
Violation:
The written exclusion policy on symptoms of common childhood infectious illnesses was not posted at the entrance of the 3 to 5 years old area of the kid's center. (2011 VSP Operations Manual)
|
|
Recommendation:
Post written guidance on symptoms of common childhood infectious illnesses at the entrance of the child activity center.
|
|
|
Item No.:
42
|
|
Site:
Children Area-
|
|
Violation:
The mushroom roof of the Lego pit center play area was heavily soiled with dust. This was corrected.
|
|
Recommendation:
Ensure that areas in the children area are clean.
|
|
|
Item No.:
42
|
|
Site:
Children Area-
|
|
Violation:
The carpet of the upper boat part of the pirate ship was broken allowing for debris to collect there and the bottom boat part was soiled with dust and glitter at the end of the slide.
|
|
Recommendation:
Vacuum carpets daily and clean periodically when visibly soiled. Wash and disinfect decks when soiled or at least daily. Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
|
|
|
Item No.:
43
|
|
Site:
Housekeeping-Shower Heads
|
|
Violation:
The in-use shower head logs for passengers and crew had written instructions stating to disinfect with an halogen-based disinfectant by immersion or spraying at 50 ppm but did not state contact time. There was a newer version of the log with instructions of using a concentration of 100 ppm but did not state the contact time. This newer version was not used. (2011 VSP Operations Manual)
In addition, there were other procedures for shower head cleaning and disinfection with conflicting information. A procedure requested the shower heads to be separated in pieces before cleaning and disinfection and did not instructed on just spraying them for sanitation. Another procedure requested a concentration of 100 ppm of halogen-based sanitizer for 10 minutes. These are different procedures than the instructions contained in the in-use logs.
|
|
Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value. Ensure to take apart the individual pieces of shower heads and brush them during cleaning and before sanitation by immersion only.
|
|