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Item No.:
01
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Site:
Medical-4-Hour Report
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Violation:
An accurate 24-hour report that listed 2 reportable passenger AGE cases was submitted on time prior to the ship's arrival in Miami on 2 November. An additional 4-hour report that listed only 1 reportable passenger AGE case was also submitted prior to the ship's arrival in Miami. However, according to medical staff there was no increase in reportable AGE cases after the initial 24-hour report was submitted. It could not be determined why the erroneous 4-hour report was submitted.
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Recommendation:
Ensure that if a 4-hour update report is sent to VSP, it contains the cumulative total count of the reported crew and passengers during the entire cruise.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The AGE log for the voyage ending on 9 November had one reportable passenger listed, but the information header at the top of the form listed 0 reportable passengers. Medical staff stated that the information on the header was to be automatically populated based on the information entered on the AGE log. Medical staff also stated that the electronic AGE log was new and had only been in place since 1 November.
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Recommendation:
Ensure that the information header listing the number of reportable cases corresponds to the actual reportable cases listed on the log.
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Item No.:
08
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Site:
Potable Water-Deck 12 Pool Machinery Room
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Violation:
Water was leaking from the relief vent on the reduced pressure backflow prevention device installed on the potable water filling line for the kid's pool.
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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-Filters and Hair and Lint Strainers (Pools)
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Violation:
The documentation for the filters and hair and lint strainers only stated the hair and lint strainers were inspected and cleaned and the pool filters were inspected and changed. No information about the chlorine concentration and contact time used to disinfect either was listed, and the housings for both the filters and hair and lint strainers was not included in the job description. This only applied for the three pools; the documentation for the five whirlpool spas was accurate.
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Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
13
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Site:
Buffet-Garden Caf Starboard Burger Grill
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Violation:
The food employee cooking burgers explained to the inspection team that the minimum temperature he expected the burgers to reach was 140F. Supervisory staff stated that burgers were always fully cooked and never cooked to order. The inspector explained the food employee cooking burgers that the actual minimum temperature he needed the burgers to reach was 155F. The inspector asked the food employee to take the temperature of the burgers with his thermometer and the employee found that his thermometer did not work. The inspector asked him about how often he checked temperatures and he said he did not check temperatures and allowed supervisory staff to do this for him.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
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Item No.:
13
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Site:
Bar-Coffee Bar
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Violation:
The bartender explained repeatedly to the inspection team that the undercounter refrigerator with dairy products was on time control. The refrigerator was not labeled as a time control unit and there was no time control plan in the area. The bar manager arrived moments later and explained to the inspection team that time control was not used in the bar.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (3) By responding correctly to the inspector's questions as they relate to the specific food operation.
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Item No.:
14
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Site:
Galley-Hot Section
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Violation:
During breakfast service, 2 employees with pronounced mustaches had no facial hair restraint. Supervisory staff stated that there were no facial hair restraints onboard and an order was recently placed.
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Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Item No.:
16
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Site:
Galley-Hot Section Walk-in Cooler
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Violation:
Hotels pans of meat sauce were prepared on 6 November and that meat sauce was used in 8 hotels pans of lasagna that were prepared on 8 November. The pans of lasagna had 9-day discard labels with a discard date of 14 November instead of 7-day discard labels of 12 November.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1.
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Item No.:
19
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Site:
Provisions-Fruit Walk-in Cooler
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Violation:
A pallet of flower arrangements was stored in the same area for fruit storage.
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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-Garden Caf Starboard Burger Grill
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Violation:
The bimetallic stem thermometer of the food employee cooking burgers did not work. A supervisor with a tip-sensitive thermometer was not always in the area.
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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. Ensure food temperature measuring devices: (1) scaled only in Celsius or dually scaled in Celsius and Fahrenheit are accurate to within1C (within 2F) in the intended range of use; (2) scaled only in Fahrenheit are accurate to within 2F in the intended range of use. Ensure food temperature measuring devices have a numerical scale, printed record, or digital readout in increments no greater than 1C (2F) in the intended range of use.
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Item No.:
21
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Site:
Bar-Coffee Bar
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Violation:
The metallic braided hose in the technical space under the espresso machine had signs of corrosion.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Provisions-Deck 2 Storage Landing
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Violation:
Boxes of BBQ grills and galley stores were stored on wooden pallets. Staff stated that these pallets have been there for months.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
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Site:
Galley-Cagney's Steakhouse Dishwash
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Violation:
The final rinse pressure gauge of the in-use rack-type warewasher measured 25 psi while the data plate indicated a required final rinse pressure of 8 psi.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Cagney's Steakhouse Potwash
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Violation:
The detergent dispenser of the potwash machine was not working.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
The glass over the final rinse pressure gauge was opaque and prevented the gauge to be read.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Garden Caf Starboard Dishwash
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Violation:
The required minimum final rinse temperature at the utensil surface was not consistently reached. The temperature was measured at 153-157F in several attempts. The temperature reached twice 160F momentarily but went down a few degrees. The temperature at the final rinse upper arm was measured with a 180F thermolabel that turned color after several evaluations. This last check confirmed that a temperature of 180F was reached at least for a few seconds at the spray arms. The machine was repaired during the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
22
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Site:
Galley-Garden Caf Hot Section
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Violation:
The solution in the sanitation bucket was cloudy and soiled with food residues.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
26
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Site:
Provisions-Galley Equipment Store 28501A
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Violation:
A deli slicer and at least four waffle makers were stored soiled in the food-contact surfaces.
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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:
Preparation Room-
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Violation:
The technical spaces of the proofing cabinets were heavily soiled with dust and old flour.
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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.:
33
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Site:
Galley-Walk-in Cooler 58403
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Violation:
The deckhead-mounted speaker next to the walk-in cooler was heavily soiled inside.
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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:
Galley-Dishwash
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Violation:
Water was leaking from the deckhead over the hood-type warewash machine.
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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:
Galley-Garden Caf Potwash Corridor
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Violation:
Water was continuously leaking from the deckhead onto the deck.
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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:
Galley-Deck 11 Soft Ice Cream Stations
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Violation:
The deck under both soft ice cream machines was made of wood. It was stained, soiled, and wet.
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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. 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:
Provisions-Galley Equipment Store 28501A
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Violation:
The deck was soiled with 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.:
38
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Site:
Provisions-Cleaning Store 21585A
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Violation:
Holiday decorations were stored along with BBQ grills.
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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.:
41
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Site:
Other-Engine Control Room (ECR) Toilet Room
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Violation:
No paper towels were in the dispenser for the user to use to open the toilet room door upon exiting.
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Recommendation:
Equip the toilet rooms so persons exiting the toilet room are not required to handle the door with bare hands.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP did not specify how the passengers and crew members would be informed of an outbreak during a voyage. Also, the activation criteria for Code Red Level 2 was listed at 2.5% of crew. The OPRP recently underwent significant updates and revisions by the corporate office starting on 1 September and as recently as 6 November.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (4) Procedures for informing passengers and crew members of the outbreak. Ensure that the activation criteria for Code Red Level 2 is lower than 2% of AGE reportable cases in either passengers or crew members.
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Item No.:
43
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Site:
Ventilation-AC Room 4.8A
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Violation:
The condensation collection pan for AC Unit 405 was inaccessible for inspection and no sight glass was provided.
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Recommendation:
Ensure air handling unit condensate drain pans and collection systems are able to be accessed for inspection, maintenance, and cleaning. Install sight windows or use other effective methods to allow for full inspection of condensate collection pans when original equipment access makes evaluation during operational inspections impractical.
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