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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
According to the AGE log, a crew member reported to the medical center at 0925 on 27 November with AGE symptoms that started at 0950 that same day. Upon reviewing the medical file for the crew member, it was determined the onset time 0850 on 27 November.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (12) time of illness onset.
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Item No.:
07
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Site:
Potable Water-Distribution System Repairs
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Violation:
On 15 December, an emergency repair was made on the potable water system on Deck 8, fire zone 4 after a pipe burst in the middle of the night. A section of pipe about 2 meters in length was replaced, but staff stated the replacement pipe was not disinfected prior to installation. On 30 November, a pressure regulating valve in the potable water distribution system on deck 4, fire zone 4 malfunctioned. The valve was replaced, but it was not disinfected prior to installation.
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Recommendation:
Clean, disinfect, and flush all affected parts of the potable water distribution system with potable water: (2) before returning to operation after repair, replacement.
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Item No.:
08
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Site:
Potable Water-Production Logs
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Violation:
The production logs from15 December to 19 December did not include the time when each recorded sample was taken, besides the start and stop times. However, all the pH and chlorine values recorded were within the acceptable limits.
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Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water. Maintain accurate records of production.
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Item No.:
10
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Site:
Recreational Water Facilities-Fecal/Vomit Accident Plan
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Violation:
The new form used by staff to document fecal/vomit accidents did not have a vomit option to check: only formed or loose stool. An accident on 27 November in Pool #2 was documented as a loose stool accident, but the disinfection procedure did not follow what was listed for a loose stool accident. Staff explained this accident was actually a vomit accident, but had nowhere to check a box so he listed it as a lose stool. The disinfection procedure followed was the same one for a vomit accident.
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Recommendation:
Ensure a written or electronic record is made of all accidents involving fecal material or vomit. Ensure the record includes the name of the RWF, date and time of the accident, type of accident, response steps taken, and free residual halogen level and contact time reached during disinfection.
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Item No.:
10
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Site:
Recreational Water Facilities-Villa Whirlpool Spas #7 & 8
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Violation:
These two whirlpool spas had a tub capacity greater than 4 individuals and were located in an outside area of a VIP room. All the requirements to operate the whirlpool spas as a public facility were met, except for the daily shock halogenation. Staff was currently only shock halogenating the whirlpool spas once a week.
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Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing. Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Signage- Beauty Spa
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Violation:
The safety signage for the hydropool and men's and women's whirlpool spa in the beauty spa suggested for users to observe reasonable time limit.
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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: Caution against exceeding 15 minutes of exposure.
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Item No.:
16
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Site:
Buffet-Deck 5 - Crew Mess
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Violation:
The vanilla and chocolate soft serve ice cream machine hoppers had mix temperature at 47-50F. The backup mix was found to be 37F. The machines were taken out of service, mix was discarded and the unit immediately repaired. It was found that there was a water supply problem to the unit which was connected to the unit cooling system.
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Recommendation:
Maintain potentially hazardous foods at 5C (41F) or less.
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Item No.:
16
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Site:
Buffet-Deck 5 - Staff/Officer Mess
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Violation:
The whole milk in the bulk milk dispenser was found at 44F. The milk was removed and placed in the blast chiller.
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Recommendation:
Maintain potentially hazardous foods at 5C (41F) or less.
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Item No.:
19
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Site:
Preparation Room-Deck 3 - Pastry
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Violation:
A rolling bulk storage container with bread crumbs in it was missing half of its lid. A drooping piece of plastic wrap had been substituted for the lid, but the opening between it and the plastic lid exposed the bread crumbs to potential contamination.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
19
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Site:
Galley-Deck 6 - Hot Service Line
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Violation:
Condensate was noted on the overshelf above ready to eat food on the bains marie.
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Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location and (3) Where it is not exposed to contamination.
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Item No.:
21
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Site:
Buffet-Deck 12 - Garden Cafe
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Violation:
A loose door gasket was noted on the aft end undercounter hot holding unit.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (2) Equipment components such as door seals are kept intact and tight.
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Item No.:
26
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Site:
Preparation Room-Deck 4 - Clean Utensil Storage
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Violation:
A piece of potato peel was found in a previous clean and assembled food processor head.
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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.:
28
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Site:
Galley-Deck 12 - Garden Cafe
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Violation:
Oil was noted on a light cover immediately above a prep table.
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Recommendation:
Store cleaned equipment: (1) in a clean, dry location and (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
29
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Site:
Galley-Deck 6 - Cold Pantry
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Violation:
The sanitizing solution bucket on the deck was blocking access to one of the area handwashing sinks.
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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:
Preparation Room-Deck 3 - Hot Buffet
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Violation:
Broken deck tiles were noted throughout the preparation area.
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Recommendation:
Ensure decks in food preparation areas are maintained in good repair.
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Item No.:
37
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Site:
Galley-Deck 6 - Hot Service Line
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Violation:
The bains marie noted above was on the ship's time control plan. The operation of the unit at a rolling boil with the bottom of the food pans at least 3 inches above the water was creating the heavy condensate that was not being removed by the ventilation system.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on food area surfaces.
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Item No.:
44
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Site:
Potable Water-Distribution System Repairs
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Violation:
Staff was not aware of the disinfection requirements for maintenance work on the potable water system and did not record the details of any work performed. The only mention of the two repairs listed above was on the far point records for the respective dates
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 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 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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