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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
On November 10, there was one passenger with two episodes of diarrhea, abdominal cramps, a headache, and they were given antidiarrheal medication, but were recorded as nonreportable on the AGE log. The underlying illness column stated 'none', but according to medical documentation, this passenger's symptoms were a result of eating too much salt in their food. On November 13, there was one passenger with two episodes of diarrhea and they were given antidiarrheal medication. 'None' was recorded in the underlying illness column. According to the medical staff, this individual was not counted as reportable because they had less than three loose stools. There was no information about whether this was above normal for the individual. On November 6, a crew member had one loose stool, abdominal cramps, a headache, and was given antidiarrheal medication, but they were recorded as nonreportable on the AGE log. According to the medical staff, they were not sure if this individual's symptoms were above normal or not.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]). Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns:(16) presence of underlying medical conditions that may affect interpretation of AGE.
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Item No.:
08
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Site:
Galley-Deck 3 - Hot Galley
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Violation:
A slight leak was noted from the vent of the backflow prevention device on the automatic hood cleaning system. The plumbing team had the backflow preventer repaired before the inspection team left this galley.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates
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Violation:
The calculated turnover rates for several different RWFs exceeded the maximum turnover rates, including: H20 Zone Pool #4, Flow Rider, Current Pool, and the Kids Spray Park. RCI had been in contact with VSP regarding these RWFs and the issues with renovating the current designs with larger pumps and filters to meet the new turnover rate requirements. The ship planned to install larger pumps to meet the required turnover rates and documents were provided by the ship showing that outside consultation had begun. A completion date was not currently available on when all the RWFs would be in compliance.
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Recommendation:
Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (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.
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Item No.:
16
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Site:
Other-Cupcake Cupboard Deck 5
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Violation:
The discard time on the time control plan in this area stated only partial directions of when to discard the food and did not state specific discard times. This was corrected. Also, the display refrigerator and the undercounter refrigerator were on time control, but were not labeled for time control.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Children Area-Time Control Plan
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Violation:
The time control plan stated the alto sham and the pretzel maker were on time control, but according to the staff, these units have never been used and are not placed on time control.
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Recommendation:
Remove the alto sham and the pretzel maker from the time control plan.
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Item No.:
16
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Site:
Galley-Deck 4 - Beverage Station
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Violation:
The container of milk in the coffee machine (#4/3) was identified on the time control plan. The holding cabinet for the milk was not labeled 'Time Control'. A sign was requested to be placed on the cabinet while the inspection team was still in the area.
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Recommendation:
Ensure compartments and cabinets on time control plan are units are labeled as "Time Control".
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Item No.:
16
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Site:
Galley-Deck 4 - Dining Room
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Violation:
A small special meal menu indicated smoked fish dishes and steak cooked to order were available. The menu did not have a consumer advisory statement and the food items that were undercooked and cooked to order were not identified with an asterisk. According to staff, this was an old menu and other menus with the same food items did have all of the required information.
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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.:
17
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Site:
Galley-Deck 5 Cold Buffet Cooling Logs
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Violation:
Several trays of thin ham and cheese sandwiches were placed in the walk-in refrigerator to cool from an ambient temperature at 7:03 AM. The time and temperature was recorded on the cooling log. When the inspector arrived in this area at 11:50 AM there was no final temperature recorded on the cooling log to indicate the food had reached 41F or below within four hours. Temperatures were taken of the ham and cheese sandwiches and all were at 41F or lower.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (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-Vintages Wine
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Violation:
There was dust on some of the leaves and grapes hanging over several liquor bottles on the bar counter. This bar was open during the inspection.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Buffet-Johnny Rocket's
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Violation:
There were slotted fasteners on the underside of the soda dispensing unit by the nozzles at the beverage station.
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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:
Preparation Room-
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Violation:
The plastic blade guide on the table of the meat saw was extremely worn with frayed pieces of plastic and grooves that were difficult to clean.
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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.:
20
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Site:
Galley-Deck 3 - Pastry
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Violation:
The lid of the rolling sugar bin was warped, did not fit tightly, and was difficult to close.
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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.:
20
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Site:
Galley-Deck 3 - Potwashing
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Violation:
A severely scored plastic cutting board was noted in the clean utensil storage rack. The other three cutting boards stored in this area were completely smooth. The worn cutting board was removed by staff for resurfacing.
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Recommendation:
Ensure surfaces such as cutting boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized.
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Item No.:
21
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Site:
Bar-The Plaza Bar
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Violation:
The counter-mounted espresso machine was mounted less than 4 inches from the counter.
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Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
21
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Site:
Bar-Vintages Wine
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Violation:
There were several decorative wine grapes and leaves hanging over several liquor bottles on the bar counter that had difficult to clean surfaces.
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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-Windjammer Dishwash
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Violation:
One of the center spray nozzles on the final rinse manifold of the conveyer belt mechanical dishwash machine was partially blocked and did not have an effective spray pattern.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions. Ensure a warewashing machine's conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Deck 5 Dishwash
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Violation:
The third from the left spray nozzle on the final rinse manifold of the conveyer belt mechanical dishwash machine was partially blocked and did not have an effective spray pattern.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine's data plate and other manufacturer's instructions. Ensure a warewashing machine's conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Deck 3 - Pastry
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Violation:
The sanitizer solution in the three-bucket cleaning system was very soiled with food debris and grease floating in the solution. The staff directed the pastry team to immediately discard the solution, clean the bucket and refill with a fresh sanitizer solution.
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Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
24
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Site:
Buffet-Windjammer Port Aft Coffee Station B
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Violation:
The concentration of the chlorine sanitizing solution used to clean this area was less than 50 ppm chlorine when tested by the inspector. The bucket was immediately removed and replaced with a proper concentration.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Galley-Bell Box
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Violation:
A wire whisk and one spatula were found on the clean storage rack with food residue. The items were removed immediately and sent to be rewashed.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Potwashing
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Violation:
A large mixing bowl stored in the clean utensil storage rack had several white particles of food residue on the interior. The rest of this mixing bowl was clean as were all of the other pots and pans examined in this clean storage rack.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Bar-Vintages Wine
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Violation:
There was dust on some of the leaves and grapes hanging over several liquor bottles on the bar counter.
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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.:
29
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Site:
Galley-Windjammer Dishwash
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Violation:
The three faucet handwash sink on the soiled drop-off side area was inaccessible from one entrance due to several trolleys of soiled items.
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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.:
29
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Site:
Galley-Deck 3 - Potwashing
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Violation:
The handwashing sink next to the automatic trolley-style potwasher was blocked by an empty trolley. This trolley was rolled to a proper storage space to the left of the canopy-style automatic potwasher by a supervisor on the ship's inspection team.
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Recommendation:
Ensure handwashing facilities are accessible at all times.
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Item No.:
29
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Site:
Bar-Deck 5 - Dog and Badger Irish Pub
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Violation:
The handwashing sink with a shelf above it was blocked by a foot stool placed in front of the sink.
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Recommendation:
Ensure handwashing facilities are accessible at all times.
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Item No.:
33
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Site:
Galley-Sorrento's Pass Through Window
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Violation:
There was accumulated food residue in the corners of the pass through window and under the sliding fire door.
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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.:
36
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Site:
Buffet-Diamond Concierge
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Violation:
Three of the small light fixtures above the buffet were not shielded or coated and did not have shatter-resistant light bulbs.
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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.
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Item No.:
36
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Site:
Bar-Deck 5 - Dog and Badger Irish Pub
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Violation:
The front bar handwash sink was completely dark when the inspection team entered the area that was in active service. The staff explained that it only could be illuminated when the bright back bar cleaning light was turned on.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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Item No.:
37
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Site:
Galley-Deck 5 Hot Galley Walk-In 5411.050A
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Violation:
A significant amount of condensation was accumulating on the deckhead in the center of this walk-in unit. No water was observed falling onto the deck and no food was impacted.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
38
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Site:
Children Area-Deck 12 Fuel Aft
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Violation:
According to staff, the pizza maker had never been used and was not needed for the operation.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Deck 4 - Pantry
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Violation:
One house fly was observed in the preparation pantry. No food activities were being conducted in this area during the inspection.
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Recommendation:
Effectively control the presence of insects to minimize their presence in the food preparation areas.
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Item No.:
44
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Site:
Medical-Acute Gastroenteritis (AGE) Definition
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Violation:
The medical staff was not asking the patients who had diarrhea if their symptoms were above normal or not during the medical evaluations of patients. As a result, there was one passenger and one crew member that were documented as nonreportable on the AGE log, but it could not be determined from the information collected by the medical staff if these patients were reportable or nonreportable.
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Recommendation:
Ensure the medical staff understand the definition of Acute Gastroenteritis as described in the 2011 VSP Operations Manual.
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