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Item No.:
44
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Site:
Medical-Acute Gastroenteritis Case Definition
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Violation:
A review of the acute gastroenteritis (AGE) surveillance logs for the voyages between 24 April and 31 May indicated the medical staff was not consistently applying the AGE reportable case definition. For example, (1) on 29 May a passenger had 2 episodes of diarrhea, was issued antidiarrheal medication, had no underlying illness, and was listed as an AGE non-reportable case; (2) on 14 May a passenger had 1 episode of diarrhea, headache, was issued antidiarrheal medication, had no underlying illness, and was listed as an AGE reportable case; (3) on 9 May a passenger had 1 episode of diarrhea, was issued antidiarrheal medication, had no underlying illness, and was listed as an AGE non-reportable case. There were no notations to indicate these symptoms were or were not above normal for the passengers. Also, on 3 April a passenger had 2 episodes of diarrhea, was issued antidiarrheal medication, had no underlying illness, and was listed as an AGE non-reportable case. This passenger's medical notes stated they were listed as a non-reportable case because they had 'only 2 episodes of diarrhea without other symptoms.'
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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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Item No.:
10
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Site:
Recreational Water Facilities-Kid's Spa Pool - Safety Sign
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Violation:
The kid's pool was equipped with features of a spa pool. Both adults and children used this facility. At the entrance, the safety sign did not include all of the requirements of section 6.7.1.1.3 of the VSP Operations Manual. Specifically, the sign did not caution users against exceeding 15 minutes of exposure.
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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.
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Item No.:
21
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Site:
Dining Room-Passenger Main
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Violation:
The waiter stations had lower shelves made of laminated particle board. On many of these stations the metal support framing was pulling away from the shelving, exposing the rough edge to any food spillage from the soiled return area and in all cases creating a difficult to clean area. Additionally, the cabinet compartments with doors on them had the protective laminate on the lower shelf eroding by the door scraping across it, again creating difficult to clean surfaces.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
08
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Site:
Galley-Hot Galley - Deck 3
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Violation:
On the water supply line of the automatic hood cleaning system, the reduced pressure backflow prevention device had a constant leak from the air relief vent indicating a possible malfunction in an upstream check valve.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
21
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Site:
Galley-Hot Galley - Deck 3 - Soup Station
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Violation:
The supports for the tilting soup kettles had missing and peeling sealant in the support seams and the seams between the supports and the adjacent bulkhead panels.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
36
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Site:
Buffet-Crew Mess - Deck 2
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Violation:
Three new portable buffet tables were placed between the serving line walkway and the adjacent dining tables. The light intensity along the front of these new tables was 90 - 110 lux rather than the required 220 lux.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) at a distance of 75 centimeters (30 inches) above the deck in food consumer self-service areas.
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Item No.:
33
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Site:
Buffet-Crew Mess - Deck 2
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Violation:
Blue linoleum deck tiles were cracking in the center of the walking area in front of the three new portable buffet tables and around the column to the right and across from the buffet table. The yellow linoleum deck tiles between the tables and the end of the beverage counter also had large cracks. These areas were in poor repair and difficult to clean.
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Recommendation:
Ensure decks in food service areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
27
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Site:
Buffet-Crew Mess - Deck 2
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Violation:
The previously cleaned soft ice cream machine drip tray chute was soiled with old ice cream mix.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of food residue.
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Item No.:
26
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Site:
Buffet-Crew Mess - Deck 2
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Violation:
The counter-mounted ice maker/dispensing unit was soiled with mildew in the ice maker chute and storage bin. The ice maker was off and there was no ice in the bin. The staff explained that the ice maker was not working so that part was out of service awaiting repairs, but the unit was still being used for water dispensing. The machine was removed and cleaned while awaiting repair parts.
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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.:
39
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Site:
Buffet-Crew Mess - Deck 2
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Violation:
One fruit fly was near the crew entry handwash sink.
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Recommendation:
Effectively control the presence of insects in the food service areas aboard a vessel.
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Item No.:
29
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Site:
Galley-Cold Pantry - Deck 5
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Violation:
The handwash sink access was blocked by five large and small deck stands in front of it.
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Recommendation:
Ensure handwashing facilities are accessible at all times.
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Item No.:
37
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Site:
Galley-Potwash - Deck 5
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Violation:
Condensate was collecting in the inner lip of the canopy over the automatic potwash machine. The water overflowed periodically at the front corner closest to the 3-compartment sink. The refrigeration engineer checked and found that the ventilation monitoring system showed that the exhaust fan was working at 100% capacity. He thought the problem might be with the cooling coil in the exhaust system not working correctly, which would reduce the efficiency of humidity extraction.
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Recommendation:
Ensure ventilation hood systems operate effectively to prevent condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
28
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Site:
Galley-Hot Galley - Deck 5
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Violation:
Two large clean white plastic bins were stored wet, nested on a counter. A large amount of water poured out of the area between the bins.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying. After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
25
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Site:
Buffet-Windjammer Line 3 - Beverage Station Starboard
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Violation:
A wet wiping cloth was set on the counter between uses.
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Recommendation:
Restrict wiping cloths to the following: (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
16
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Site:
Buffet-Windjammer - Egg Station
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Violation:
Raw shell eggs were cooked to order at the grill. The consumer advisory signs did not include the initial statement that eggs could be cooked to order and may be served raw or undercooked. The other half of the advisory was complete.
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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.:
33
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Site:
Buffet-Windjammer - Island Grill
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Violation:
There was a heavily damaged decorative deckhead section of approximately one square meter on the passenger side of the buffet, which was also heavily soiled with black mold and what appeared to be a sealant product.
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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:
Buffet-Windjammer - Island Grill
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Violation:
On the worker side of the egg grill section, the decorative deckhead was heavily damaged in a section of about one square meter, creating loose profile strips and gaps, and a heavy brown oil residue was overflowing the attached deckhead speaker cover.
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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.:
20
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Site:
Other-Johnny Rockets
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Violation:
The aft starboard soda dispenser had six slotted fasteners on the underside of the root beer dispensing head. This area was considered a food splash zone.
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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.:
29
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Site:
Other-Deck 9 - Concierge Lounge
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Violation:
The undercounter cabinet beside the handwash station was filled with liquor bottles and mixers for cocktails. The only sink available to this service counter was an in-counter handwash sink. Handwash sinks cannot be used for mixed drink preparation.
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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:
Provisions-Fruit Walk-in Refrigerator
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Violation:
One of the deckhead fire sprinkler heads in the center of the cold room had a brown oil type liquid leak around it.
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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.:
39
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Site:
Preparation Room-
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Violation:
One live fruit fly was on a stainless steel pillar connected to the preparation counter.
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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.:
26
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Site:
Preparation Room-
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Violation:
A chef's knife, which was still wet and covered with food debris from use, was found stored inside the bulkhead-mounted knife locker.
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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.:
20
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Site:
Preparation Room-
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Violation:
None of the staff in this preparation room were provided with tip-sensitive food probe thermometers. There were sliced tomatoes in refrigeration and staff stated that they also clean, cut, chill and store cut leafy greens.
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Recommendation:
Ensure food temperature-measuring devices are provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Use tip-sensitive temperature-measuring devices, such as a thermocouple or thermistor, for measuring thin food products.
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Item No.:
39
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Site:
Bar-Pub Bar
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Violation:
There was one live fruit fly on the deckhead directly over the forward preparation sink.
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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.:
33
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Site:
Bar-Schooner Bar
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Violation:
At the back bar deckhead directly above the clean glass storage, there was damage and a very loose light fixture with large paint chips wedged into the face of the light.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
08
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Site:
Pantry-Deck 2 Port Pantry at Cabin 2300
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Violation:
There was no identification on the two chilled water supply lines to the ice machine to indicate they contained chilled water.
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Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
10
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Site:
Housekeeping-Individual Cabin Whirlpool Tubs
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Violation:
The superchlorination of the suite cabin whirlpool tubs was conducted only on the embarkation and disembarkation days for the cruises lasting more than 7 days from December 2013 to present. Some were 8 day cruises and others were 9 day cruises.
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Recommendation:
Clean and disinfect individual hydrotherapy pools, including associated recirculation systems, between customers. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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