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Item No.:
02
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Site:
Medical-Close Contacts
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Violation:
For most of the reportable crew members with acute gastroenteritis (AGE), there was information that either their cabin mate or their significant other had been interviewed for 48 hours after their symptoms had started, but there was no documentation stating if they had any other close contacts. For example, a food handler had an illness onset of AGE on April 5 at 0630 and their cabin mate was interviewed, but it was unknown if they had any other close contacts. Also, a food handler had an illness onset of AGE on March 3 at 1400, but there were no close contacts documented or any information stating this individual did not have any close contacts.
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Recommendation:
Document if a crew member with reportable AGE has any close contacts or not.
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Item No.:
11
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Site:
Medical-Crew Isolation
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Violation:
There was a nonfood worker with an onset of AGE on April 5 at 0930 AM and according to the documentation in the electronic database, they reported to medical at 11 AM the same day. According to their work record, this individual worked from 0727 on April 5 until the time they reported to medical. A staff member stated they reported their illness to their supervisor before 11 AM, but this was not documented and could not be verified. According to staff, training on AGE is provided to all staff when they sign-on to the ship.
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Recommendation:
When nonfood 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 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Ensure crew members report to medical immediately after their first symptom of AGE.
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Item No.:
01
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Site:
Medical-Acute Gastroenteritis (AGE) Reporting
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Violation:
The 24-hour report for the cruise from March 30 to April 6 indicated there were four reportable crew members and eight reportable passengers with AGE, but according to the AGE surveillance log, the report should have stated there were three reportable crew cases and seven reportable passengers with AGE. Also, the 4-hour report for this same cruise indicated there were six reportable crew members and 10 reportable passengers with AGE, but according to the AGE surveillance log, there were five reportable crew cases and nine reportable passenger cases with AGE.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized AGE report based on the number of reportable cases in the AGE log to VSP no less than 24 hours?but not more than 36 hours?before the vessel?s expected arrival at the U.S. port. If the number of cases changes after submission of the initial report, submit an updated report no less than 4 hours before the vessel?s arrival at the U.S. port. Ensure that the 4-hour update report contains a cumulative total count of the reported crew and passengers during the entire cruise, including the additional cases.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
During the cruise from March 30 to April 6, a passenger had two episodes of vomiting on March 31 at 0400 and no other symptoms, but was indicated as reportable on the AGE surveillance log. Also, a nonfood worker had one episode of vomiting on April 3 at 0715 and no other symptoms, but was indicated as reportable on the AGE surveillance log.
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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]).
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Item No.:
28
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Site:
Preparation Room-Deck 1
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Violation:
The inside of the previously cleaned vegetable cutter had some pooled water in the interior corners and was stored upright.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Preparation Room-Deck 1
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Violation:
There was one previously cleaned knife stored wet in the knife locker.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
26
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Site:
Preparation Room-Deck 1
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Violation:
There was a small piece of food residue on the food contact surface of one knife and a piece of dried paper on the food contact surface of another knife in the 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.:
33
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Site:
Preparation Room-Deck 1
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Violation:
There was a hole in the door to the cleaning locker room from the missing locking mechanism.
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Recommendation:
Close the hole in the door of the cleaning locker.
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Item No.:
36
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Site:
Buffet-Crew Mess
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Violation:
There was less than 220 lux at the handwashing sink at the entrance to the crew galley.
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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.:
16
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Site:
Galley-Preparation Area
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Violation:
There was a pan of hot dogs in a container on the preparation counter that was on time control, but the container did not have a discard label. According to the staff, the hot dogs were going to be boiled and had only been on the counter for less than 30 minutes. The container was labeled with the discard time in accordance with the time control plan.
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Recommendation:
Ensure containers of potentially hazarous food under time control and placed on preparation counters are labeled with the discard time, even if the outlet is open less than four hours.
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Item No.:
20
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Site:
Galley-Ice Machine
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Violation:
There was one slotted fastener in the ice thickness probe panel of the deck-mounted ice machine.
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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.:
26
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Site:
Buffet-Beverage Station
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Violation:
There was old food residue in the seams and the interior corners of the food-splash panel of the counter-mounted juice machine.
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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.:
30
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Site:
Other-Deck 2 Food Worker Toilets
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Violation:
The 'wash hands after using toilet' signs for the male and female toilet rooms were on the outside of the entrances to these toilet facilities.
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Recommendation:
Ensure signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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Item No.:
28
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Site:
Dining Room-Deck 3 Port Waiter Station
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Violation:
There was one stack of plates stored on the waiter station next to table #328 that were not covered or inverted.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
16
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Site:
Galley-Deck 3 Pastry
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Violation:
The ice cream compartment was on the time control plan, but was 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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
28
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Site:
Galley-Deck 3 Port Warewashing
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Violation:
There were three small trays of clean dishes in the clean storage rack that were not covered or inverted next to the glasswash machine.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
36
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Site:
Buffet-Officer's Mess
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Violation:
The light intensity was less than 220 lux along the self-service fruit display counter.
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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.:
33
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Site:
Dining Room-Officer's Mess
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Violation:
There was soft sealant used as coving at the counter/deck juncture of the waiter station.
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Recommendation:
Cove the counter/deck juncture of the waiter station with a semi-hard or hard material.
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Item No.:
08
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Site:
Potable Water-Bunkering Records
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Violation:
The bunkering record for January 19 did not indicate the free halogen residual level after thirty minutes, and it was unknown if the free halogen residual level reached at least 2.0 ppm within thirty minutes from the start of the bunkering process.
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Recommendation:
Adjust the free halogen residual level to at least 2.0 mg/L (ppm) within 30 minutes of the start of the bunkering process.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates
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Violation:
The turnover rates for the Current Pool, Flow Rider, Pool #4, and Solarium Pool did not meet the minimum requirements in the 2011 VSP Operations Manual. This was noted in the previous inspection. Staff produced work orders showing all the filter units and pumps were to be replaced in order to meet the correct turnover rates. The project is scheduled to be completed between April 20 and May 4.
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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.:
33
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Site:
Bar-The Plaza Bar
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Violation:
The waterfalls at the back bar had rust on the upper deckhead panels.
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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.:
29
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Site:
Galley-Windjammer Warewashing
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Violation:
At the clean end of the dishwash and glasswash machines, the water temperature of the handwash stations was 124F. The temperature was lowered to an appropriate level. The user could not adjust the temperature of the sinks.
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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).
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Item No.:
31
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Site:
Galley-Johnny Rockets
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Violation:
A spray bottle of Oxivir Five 16 was stored in the cleaning locker.
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Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
16
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Site:
Food Service General-Time Control Plans
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Violation:
For many food areas, the time control plans did not match the procedures of the outlet. This was observed in the Adventure Ocean nursery, Diamond Lounge, Cafe Promenade, and Sorrento's. The plans stated 'time control begins when cold foods are removed from cold holding units and are placed on the galley service lines.' The flow of potentially hazardous food during food preparation, transportation, and placement on time control was not properly described.
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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): (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.:
33
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Site:
Pantry-Ben and Jerry's
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Violation:
The deck tile grout was recessed and missing in some areas at the back counter.
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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, 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.:
36
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Site:
Buffet-Cafe Promenade Coffee Station
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Violation:
The light intensity was less than 110 lux behind the two counter-mounted coffee machines. During the inspection, the electricians replaced the existing light bulbs, which increased the light intensity.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
21
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Site:
Other-Cafe Promenade
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Violation:
The phone cord and the drain line of the left espresso machine were draped across the counter, making cleaning difficult.
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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.:
33
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Site:
Galley-Sorrento's
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Violation:
The deck tile grout was recessed to the right of the clean storage rack and along the back bulkhead at the handwash station. Water was pooled under some of the deck tiles next to the clean storage rack.
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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.:
33
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Site:
Pantry-Ice Pantries 9767 and 10909A
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Violation:
The power cords and water lines for the undercounter dishwash machine were draped across the deck, making cleaning difficult.
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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.
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