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Item No.:
01
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Site:
Medical-Acute Gastroenteritis Reporting
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Violation:
On 22 April, a Hairdresser experienced acute gastroenteritis (AGE) symptoms that were deemed a reportable case, but she was not included on the AGE report. Medical staff agreed she had been previously identified as a reportable case. Also on 22 April, a Bar Waitress experienced AGE symptoms that were deemed a reportable case, but she was not included on the AGE report.
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Recommendation:
Ensure the AGE report contains the following: (7) total numbers of reportable cases of AGE among crew members, including those who have disembarked because of illness-even if the number is 0 (zero reporting).
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis Reporting
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Violation:
On 22 April, a Hairdresser experienced AGE symptoms that were deemed a reportable case. The electronic medical surveillance system indicated she was a nonreportable case and she was identified on the AGE surveillance log as a nonreportable case. Medical staff agreed she had been previously identified as a reportable case and showed the inspector the e-mail sent to management indicating she was in medical isolation. Medical staff also explained this e-mail could not be generated by the electronic surveillance system unless the crew member was identified as a reportable case.
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Recommendation:
Ensure the information on the AGE surveillance logs is correct and accurate.
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Item No.:
08
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Site:
Potable Water-Spa Steam Generator Rooms
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Violation:
The list of backflow prevention devices indicated a Watts 9BD-MI was installed for both the male and female steam generator rooms in the spa. Upon inspection of the area, the female room had a Watts N9 installed.
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Recommendation:
Update the list of backflow prevention devices.
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Item No.:
08
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Site:
Potable Water-Window Washing - Deck 7 (Engine Casing)
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Violation:
The water line after the reduced pressure assembly was striped blue, indicating potable water.
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Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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Item No.:
10
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Site:
Housekeeping-Fecal/Vomit Accident Response Procedures
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Violation:
In section 4.0 for both sea-to-sea and recirculation modes, the procedures stated to clean and disinfect the scoop. No concentration or contact time was written. Staff stated the scoop was disinfected with 200 ppm chlorine for about 15 minutes. In sea-to-sea mode, the procedures stated to clean and disinfect the pool with a minimum of 200 ppm chlorine. No contact time was written. All of the disinfection procedures did not reference the table in section 6.0 for the proper free halogen residual concentration and contact time for the recreational water facility and items that come in contact with the contaminated water. The procedures were updated in December 2013.
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Recommendation:
Update the Fecal/Vomit Accident Response Procedures to reflect the concentration and contact time as specified in Annex 13.8.1.1 of the VSP Operations Manual. All items that come into contact with the contaminated water, such as the scoop, net, and other tools, must be disinfected according to the Annex.
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Item No.:
10
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Site:
Housekeeping-Fecal/Vomit Accident Response Procedures
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Violation:
In April 2014, three vomit accidents occurred in the deck 9 recreational water facilities (RWF). The free halogen residual concentration and pH values were not documented prior to reopening the RWFs. Staff stated these facilities were in sea-to-sea-mode at that time, but this was not indicated on the reports.
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Recommendation:
Since the free chlorine residual and pH are not required to be maintained while in sea-to-sea mode, document if the RWF is in sea-to-sea mode when reopening.
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Item No.:
11
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Site:
Medical-Crew Member Reporting
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Violation:
A Youth Staff experienced AGE symptoms on 4 April at 09:00, but did not report to the medical center until 12:07. According to her time card, she worked from 09:54 - 12:23. She received a written warning.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours.
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Item No.:
16
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Site:
Galley-Lido Center Galley
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Violation:
There were five separate pans of potentially hazardous hot foods set on range top #1, which was turned on. Each pan had a time control sticker affixed, but the posted time control plan did not list range top #1 as a time control unit.
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Recommendation:
Determine if range top #1 is used for time control. If necessary, update the time control plan.
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Item No.:
16
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Site:
Galley-Aft Hot Serving Line
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Violation:
During operation at the egg grilling station there were eight individual hotel pans on the preparation counter which contained potentially hazardous foods, but none of these hotel pans had discard labels affixed. In addition, although the time control plan identified the counter as being used for time control, it did not specify that foods stored on the counter required a 4 hour discard label, even if the outlet was open for 4 hours or less.
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Recommendation:
As written in section 7.3.5.3.6 of the clarifications page to the VSP Operations Manual, containers of potentially hazardous foods under time control and placed on preparation counters must be labeled with the discard time, even if the outlet is open less than 4 hours.
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Item No.:
16
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Site:
Other-Guy's Burgers
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Violation:
There was a consumer advisory sign on the bulkhead where passengers began the process of ordering hamburgers, but the advisory was missing a statement that the hamburgers could be cooked to order and may be served raw or undercooked.
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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: (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.
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Item No.:
19
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Site:
Buffet-Deck 9 - Swirls Aft Beverage/Ice Cream
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Violation:
None of the bowls or cups out for passenger service were covered. More than 15 live fruit flies were observed at the beverage dispenser, the decorative bulkhead behind, on the partial bulkhead beside the soft serve ice cream machines, and flying around the two machine dispensing heads. Staff immediately closed the area and additional staff members were brought in to re-clean the area and to apply pesticides.
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Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding. Ensure that dishware, glassware, and utensils out for service are inverted or covered.
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Item No.:
20
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Site:
Galley-Garde' Manger Pantry
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Violation:
There was visible pitting in the aluminum surface of the fixed blade guard on the counter model slicer. The pitted sections around this food-contact piece had staining that could not be removed and gave the appearance that the guard was soiled.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Food Service General-Galleys - Undercounter Refrigerators
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Violation:
Many of the undercounter reach-in refrigerators had one or more doors that, when shut, had a gap on the lower half large enough to pass many folded papers to the inside of the unit from the outside. Examples include #3-105 and 3-106 in the main galley center hot galley, #3-101 and 3-102 in the pastry, and #7-107 in the crew galley.
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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. Tighten the door hinges of the undercounter reach-in refrigerators or realign the doors.
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Item No.:
23
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Site:
Pantry-Pool Bar
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Violation:
The in-use hood-type glasswash machine had a wash tank temperature measured at 144F. The manufacturer's data plate specified a minimum 150F wash tank temperature. The same temperatures were recorded on a second attempt. Staff repaired the machine immediately.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (2) 66C (150F) for a stationary-rack, dual-temperature machine.
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Item No.:
24
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Site:
Pantry-Pool Bar
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Violation:
The in-use hood-type glasswash machine had a wash tank temperature measured at 144F and a final rinse temperature of 149F at the dish surface. The same temperatures were recorded on a second attempt. Staff repaired the machine immediately.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
29
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Site:
Dining Room-Paris Lower Dining Room
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Violation:
The #2 pantry counter contained several juice, ice, water, and coffee machines and dispensers. At this counter, the original utility sink had been converted to a handwash sink. It was observed that staff continued to use the handwash sink as a utility sink because ice was inside the sink basin.
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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:
Bar-Casino Bar
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Violation:
The decorative gold deckhead over the bar was filled with crevices and heavily raised, rough surfaces which made cleaning difficult.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable.
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Item No.:
33
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Site:
Children Area-
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Violation:
Below the pizza and drinks serving counters, the carpet was soiled with more than one day's accumulation of debris, including food debris.
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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:
Dining Room-Paris Lower Dining Room Pantries and Waiter Stations
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Violation:
There was carpeting on the side of the aft POS waiter station which contained a point of sale machine and pitchers of water on the top. On the carpet side of this station a portable waiter stand was set and was used to collect soiled items as an extension to the waiter station. Near pantry/waiter station #3 a small wooden cabinet was fixed with metal bracing to the bulkhead about 150 mm away from the installed side table. This cabinet was installed on carpeting and the carpet was heavily soiled between the cabinet and side table.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. 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:
Galley-Warewash Area
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Violation:
Water was constantly dripping from the deckhead-mounted fire sprinkler head onto the deck between the conveyor dishwasher and conveyor glasswasher clean end.
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Recommendation:
Repair the leaking fire sprinkler head.
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Item No.:
33
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Site:
Buffet-Crew Mess - Buffet Counter
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Violation:
There was a long counter opposite the buffet line with undercounter cabinets below. The cabinet foundation and deck juncture was not coved. The counter top was used to stage clean glasses and the cabinets below had dry foods and cereals inside.
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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).
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Item No.:
36
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Site:
Dining Room-Paris Lower Dining Room Pantries and Waiter Stations
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Violation:
Many of the pantry and waiter station clean counters were below the minimum 220 lux of light. The light intensity could also not be raised to 220 lux. In some instances there was sufficient light intensity only over the center of the counter, while the ends were below 220 lux. The lowered light intensity was more significant in areas where a raised shelf was above the counter. Additionally, there were side stand counters positioned near the waiter stations and pantries which had no lights above and were well below the minimum 220 lux for cleaning. These counters had cabinets below where clean containers for food or drinks were stored along with menus.
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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. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Dining Room-Paris Lower Dining Room Pantries and Waiter Stations
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Violation:
The gold decorative deckhead lights in the dining room extended over some of the waiter station clean counters. The decorative lights had small, uncovered bulbs that did not appear to be shatter-resistant.
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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:
Other-Blue Iguana Cantina
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Violation:
This outlet was in operation and the artificial lights over the handwash station were not working. Staff stated these lights were controlled by the bridge and they had to call and request the lights be turned on.
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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.:
38
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Site:
Food Service General-Galleys and Bars
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Violation:
There were several WMF Bistro model coffee/cappuccino machines which were held in place on the counters of bars and galley beverage counters, but were no longer used.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas. During the next VSP operational inspection, have available documentation or correspondence with corporate office regarding an action plan for the removal of the WMF Bistro model coffee/cappuccino machines.
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Item No.:
39
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Site:
Room Service-Deck 6 Room Service Pantry
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Violation:
One live fruit fly was on the deckhead near the ice machine.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Deck 9 - Swirls Aft Beverage/Ice Cream
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Violation:
The self-service beverage machines and two soft serve ice cream machines were in operation during the inspection. More than 15 live fruit flies were observed at the beverage dispenser, the decorative bulkhead behind, on the partial bulkhead beside the soft serve ice cream machines, and flying around the two machine dispensing heads. None of the bowls or cups out for passenger service were covered. Staff immediately closed the area and additional staff members were brought in to re-clean the area and to apply pesticides.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Lido Port Beverage Station
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Violation:
One live fruit fly was on the deckhead above the juice machine.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Buffet-Lido Starboard Beverage Station
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Violation:
There were four live fruit flies on and around the creamer pitchers at the coffee and tea creamer table.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
39
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Site:
Galley-Lido Buffet Pantry
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Violation:
Two live fruit flies were on the deckhead in this pantry during service.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
43
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Site:
Ventilation-AC Station 3.10S (Deck 11)
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Violation:
The two condensation collection pans in this room had a large amount of standing water. Staff stated these units were drained by gravity.
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Recommendation:
Ensure condensation collection pans are self-draining.
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Item No.:
44
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Site:
Buffet-Blue Iguana Cantina - Salsa Bar
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Violation:
This food outlet had a separate self-service salsa bar buffet for topping food items. This was not presented to VSP for review prior to the June 2013 installation to ensure the area was properly constructed. There were no handwash stations installed for the self-service salsa buffet.
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Recommendation:
Per section 12.13.3.3 of the VSP Operations Manual, procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
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Item No.:
44
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Site:
Buffet-Guy's Burger - Toppings Bar
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Violation:
This food outlet was on the same deck but on the opposite side to the Blue Iguana. This outlet had a separate self-service toppings buffet for hamburgers. This was not presented to VSP for review prior to the June 2013 installation to ensure the area was properly constructed. There were no handwash stations installed for the self-service toppings buffet.
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Recommendation:
Per section 12.13.3.3 of the VSP Operations Manual, procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required.
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Item No.:
44
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Site:
Other-Formalities
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Violation:
There was no handwash station installed in the location where passengers self-serve the unpackaged candy and other snacks. This was written in the September inspection.
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Recommendation:
Provide a handwash station for passengers.
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