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Item No.:
*
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Site:
Dining Room-Windjammer - Dining Room
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Violation:
Staff were conducting disinfection of dining room tables for infection control using chemicals approved for non-food contact, per the outbreak prevention and response plan. Salt and pepper shakers were observed on all the tables so the inspector asked questions about the procedure followed for those. Staff stated the exteriors were to be wiped fully with these same products, and included the top most surface where food contact occurs.
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Recommendation:
It is recommended this procedure be reviewed, as well as the training, and clear guidance provided for not wiping these infection control chemicals on the actual surfaces where salt and pepper exit the holes of the shakers because this is a food contact surface.
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Item No.:
*
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Site:
Other-Cafe Promenade and Ice Cream Outlet
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Violation:
In Cafe Promenade there was a blender station for shakes and cold coffee type drinks and only one blender pitcher in the outlet. The same situation was observed in the ice cream outlet opposite to the Cafe Promenade. Staff should have at least on back-up blender in the pantry so there is one clean and dry blender to replace the in-use unit when the four hour time limit is reached. There was a regular and skim milk dispenser at the center coffee and tea self-service section of Cafe' Promenade with a combination type dispensing head. Once again there were no back-up dispensers for each milk type in the pantry, which would allow for the proper replacement at the four hour time control limit for this milk. Both outlets were open for more than four hours daily.
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Recommendation:
Strongly recommend at least one additional blender pitcher with blades for both the Promenade Cafe and the Ice Cream Station, and recommend two additional cold milk dispensers for Promenade Cafe.
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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 July 3-10 voyage was incorrect for 3 passengers and 1 crew member listed on the log. The fever temperatures were recorded over 100.4F, but the fever column stated 'No.' Also, the medical record for a crew member, who experienced an AGE onset on July 7th, stated the crew member experienced vomiting, but this was not indicated on the AGE log.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (b) number of episodes of vomiting in a 24-hour period.
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Item No.:
02
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Site:
Medical-AGE Close Contact Follow-up
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Violation:
A cabin mate of a reportable crew member AGE case was not followed up at 48 hours by medical staff and interviewed to ensure the cabin mate was AGE symptom free.
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Recommendation:
Maintain the following records on board for 12 months and make them available for review by VSP during inspections and outbreak investigations: (4) interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour].
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
No backflow preventer was installed for the shower hose in the bathroom of cabin 1814; this was corrected during the inspection. Also, the list of backflow prevention devices did not include the backflow preventers installed on both pre-wash spray hoses in the Sabor galley.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities.
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Item No.:
08
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Site:
Galley-Deck 5 Beverage Station
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Violation:
Water was continuously dripping from the two backflow preventers installed on the ice machine and espresso machine, indicating possible malfunction.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
09
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Site:
Recreational Water Facilities-Flow Rider
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Violation:
The free halogen levels measured at the facility were 6.69, 7.82, and 6.66 ppm while at the analyzer in the pump room were 6.3 and 6.5 ppm. The facility was immediately closed and bathers were removed.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm).
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Item No.:
10
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Site:
Recreational Water Facilities-Flow Rider
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Violation:
The analyzer was measuring a free halogen level of 4.8 ppm while samples were taken by the staff and VSP inspector with readings of 6.3 and 6.8 ppm. This tests were carried out around 2:30 pm. Staff recorded a last manual check of the system at 12:40 pm before opening the facility. The reading in the ECR was 3.3 ppm. The system did not alarm since the analyzer was not measuring properly.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Maintain halogenation and pH control systems in good repair and operate them in accordance with the manufacturer?s recommendations.
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Item No.:
10
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Site:
Recreational Water Facilities-Baby Splash Zone Safety Sign
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Violation:
The safety sign did not warn against the use of bathers experiencing fever.
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Recommendation:
Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever.
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Item No.:
10
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Site:
Recreational Water Facilities-Cyclone and Tidal Wave
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Violation:
The staff and the VSP inspector could not find where the sample lines were drawing water. It was unclear from the setup in the pump room and the drawings if the sample lines for these new installations were drawn from the actual facilities.
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Recommendation:
Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration.
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Item No.:
10
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Site:
Recreational Water Facilities-Baby Splash Zone
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Violation:
The sample line was relocated 2 days ago from the return line to after the compensation tank.
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Recommendation:
Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank.
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Item No.:
16
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Site:
Provisions-Walk-in Vegetable Refrigerator
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Violation:
Several bags of spinach had internal temperatures between 48F and 52F. Staff reported the spinach bags were loaded today.
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Recommendation:
Maintain potentially hazardous foods at 5C (41F) or less.
Ensure potentially hazardous food is received in compliance with laws allowing a temperature above 5C (41F) during shipment from the supplier is cooled within 4 hours to 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Deck 3 Pastry
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Violation:
Pastries were stored on shelves/trays in portable trolleys in the walk-in refrigerator and a 7-day discard label was not attached to every shelf/tray. For example, a 7-day discard label would be affixed on one tray for a batch of desserts stored on three different trays.
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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.:
16
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Site:
Other-Cafe Promenade
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Violation:
The two milk dispensers had no label affixed to identify them as time control units. They were written in the time control plan.
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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.:
16
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Site:
Galley-Windjammer - Galley
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Violation:
The walk-in refrigerator had a trolley half-filled with uncooked pizza's topped with ham, cheese and grilled onions. The 7-day discard labels for each listed a production date of 10 July and a discard of 16 July. Upon review of the cooling logs, the grilled onions were dated as being cooked and cooled on 9 July and the pizzas were prepared and cooled on 10 July. Staff immediately changed all the labels for those specific pizzas.
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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. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
19
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Site:
Other-Sorrento's - Front Beverage Counter
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Violation:
The front counter ice bin was left open, when not in use, and a long line of passengers were standing within one meter of the bin on the left.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.
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Item No.:
19
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Site:
Bar-Deck 14 Oliver Twist
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Violation:
A special event was taking place in the lounge and a temporary buffet with a sneeze guard was set up, without side sneeze shields. Guests were able to stand less than a meter from the food.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
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Site:
Galley-Windjammer - Hot Galley
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Violation:
The drinking water fountain had a poorly designed sanitary guard, constructed of a very flexible rubber. The guard was only in a direct vertical orientation and the water flow from the fountain did not extend beyond the guard. One employee was observed drinking from the fountain with his cheek in contact with the interior of this sanitary guard.
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Recommendation:
Review and replace the sanitary guard so employees are not postioning their mouths directly over the water flow and the end of the water tap. The guard should curve away from the water outlet along the flow of the fountain water stream.
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Item No.:
21
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Site:
Buffet-Windjammer - Aft Carving Station
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Violation:
The drain pipe for the carving station did not extend into the upper panel of the grease pan housing below, which created an opening at the penetration, which was not easy to clean and allowed for both soil and pest control issues.
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Recommendation:
Extend the pipe into the upper panel of the grease pan housing and profile around the penetration with stainless steel. 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.:
21
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Site:
Buffet-Windjammer - Aft - Starboard Flat Grill
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Violation:
A gap surrounded the grease chute pipe penetration through the top of the grease pan housing. Additionally, grease debris was wedged in the gap around this pipe penetration.
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Recommendation:
Profile the gap at the penetration for the grease drain pipe. 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.:
22
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Site:
Galley-Potwash Machine
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Violation:
The potwasher machine had been out of order since 2 July.
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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.:
23
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Site:
Pantry-R Bar Pantry
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Violation:
The in-use undercounter dishwasher machine had a wash tank temperature of 142-145 F on repeated washing.
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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.:
27
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Site:
Galley-Giovanni's Show Galley
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Violation:
The right range top was previously cleaned and burned-on oil residue was noted along the front left side surface of the range top.
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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.:
27
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Site:
Buffet-Windjammer - Aft - Starboard Flat Grill
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Violation:
Grease debris was wedged in the gap around this pipe penetration.
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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.:
27
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Site:
Bar-Sky Bar
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Violation:
The black insulation was very moist and soiled in the technical compartment underneath the port side speed rail.
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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.:
28
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Site:
Galley-Windjammer - Dishwash
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Violation:
The liquid soap dispenser at the handwash station for the dishwasher and glasswasher machines was too close to the adjacent food counter, and water was observed dripping onto the counter when the inspector reached for the soap during handwashing.
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Recommendation:
Move the soap dispenser to a position away from the food counter beside the handwash station. Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (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:
Buffet-Windjammer - Bakers Dozen Section
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Violation:
As the inspector approached the handwash station behind the counter, a worker was observed wetting and wringing out a wiping cloth in the handwash basin. A bucket of sanitizing solution was set in a holder only one meter away from this handwash station at the time of this finding.
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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:
Buffet-Windjammer - Port and Starboard Coffee Stations
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Violation:
Two portable tables were set up for self-service tea and coffee for passengers on the port and starboard sides of the Windjammer. No coving was placed at the juncture of the deck and bulkhead in either area.
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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.:
33
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Site:
Bar-Pub
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Violation:
The deck at the front bar and entry to the pantry was a painted concrete type construction with heavy surface damage and pitting, making cleaning difficult.
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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.:
33
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Site:
Galley-Deck 3 Soup Station
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Violation:
Standing water was observed in the corner along the bulkhead deck juncture.
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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-Combination Ovens
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Violation:
Water had accumulated on the deck in front of the combination ovens and underneath the equipment. Additionally, black debris was observed in the scupper.
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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.:
36
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Site:
Buffet-Windjammer - Port and Starboard Coffee Stations
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Violation:
The artificial light level at both the port and starboard side coffee stations was below the minimum 220 lux.
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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.:
37
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Site:
Galley-Soup Kettles
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Violation:
Condensation had accumulated on the deckhead above the soup kettles. No dripping was observed.
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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 bulkheads and deckheads. Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
39
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Site:
Galley-Deck 3 Soup Station
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Violation:
At least three live fruit flies and 5 ants were observed near the deckhead. The ants were crawling on the deckhead light fixtures.
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Recommendation:
Effectively control the presence of insects 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:
Provisions-Corridor
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Violation:
At least three houseflies were observed flying around the provisions corridor.
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Recommendation:
Effectively control the presence of insects 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:
Preparation Room-
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Violation:
One live housefly was observed.
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Recommendation:
Effectively control the presence of insects 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:
Bar-Deck 14 Oliver Twist
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Violation:
At least four fruit flies were observed in the undercounter technical compartment beneath the speed rail.
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Recommendation:
Effectively control the presence of insects 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.:
44
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Site:
Recreational Water Facilities-Baby Splash Zone Variance
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Violation:
The baby splash zone was fully renovated during the January dry dock. Several water spray features were added including additional filters, bigger compensation tank, and an automatic shut-down facility. A new variance request was being worked by the company but not yet submitted to VSP for review.
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Recommendation:
Follow-up on the status of the baby splash zone variance. Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP?during inspections and on request ? knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 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 6 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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