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Item No.:
01
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Site:
Medical-Maritime Illness and Death Reporting System (MIDRS)
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Violation:
The 24-hour MIDRS report submitted to VSP upon arriving to Hilo, Hawaii on 6 June had incorrect information. The report stated Adak, Alaska for the embarkation port, the next U.S. arrival, and the disembarkation port. The ship's embarkation port was not in the U.S. (NUS), the next U.S. arrival was Hilo, Hawaii (HIL), and the disembarkation port was Los Angeles (LAX)).
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Recommendation:
Choose the correct ports from the drop-down list. When outside of the U.S., choose "NUS" for Not in U.S.
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Item No.:
01
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Site:
Medical-MIDRS Report
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Violation:
No 24-hour MIDRS report was submitted to VSP upon arriving to Pago Pago, American Samoa on 23 May.
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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.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan
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Violation:
The Outbreak Prevention and Response Plan was revised in March 2016. When the ship is in Code Red Level 1, the plan states that the Captain would conduct an announcement to inform guests and crew that the ship has experienced elevated AGE cases. Page 12 of the plan states this announcement occurs 'when more than 2% of guests and/or crew have reported acute gastroenteritis symptoms.' This announcement should be made when the cumulative number of guests or crew are classified as AGE cases.
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Recommendation:
Remove the word "and" from the statement referencing percentage of AGE cases. Having the statement say "and/or" implies the Captain makes the announcement when guests and crew reach 2% of AGE cases, as opposed to when either guests or crew reaches 2% cases.
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Item No.:
10
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Site:
Recreational Water Facilities-Shock Chlorination
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Violation:
The written records of the two whirlpool spas and the Thalasso stated shock chlorination occurred from 21:00 - 22:00 each day. According to the halogen analyzer-chart records, the closing times of each facility varied from 21:30 - 23:30. The chart records clearly showed the times when each facility was closed and the one-hour when shock chlorination occurred.
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Recommendation:
Do not conduct shock chlorination while the whirlpool spas are open. Ensure the facility closing times documented on the charts correspond with the times of shock chlorination.
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Item No.:
44
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Site:
Recreational Water Facilities-Shock Chlorination
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Violation:
The written records with the times of shock chlorination for the two whirlpool spas and the Thalasso stated shock chlorination occurred from 21:00 - 22:00 each day. This was not consistent with the halogen analyzer-chart records, which clearly showed each facility closed from 21:30 - 23:30 and the one-hour when shock chlorination occurred.
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Recommendation:
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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Item No.:
28
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Site:
Bar-Terrace Cafe
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Violation:
A splash shield was installed around the handwash station, but there was a gap of approximately 1 inch (25 mm) all the way around the bottom. A tray of clean bar items was stored directly adjacent to this gap and during active handwashing water was observed splashing under this gap onto the tray of clean items. The tray was immediately moved to another location.
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Recommendation:
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.:
30
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Site:
Bar-Terrace Cafe
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Violation:
The paper towels at the handwash station were not dispensing and the user had to open the dispenser to pull out the towels. Staff stated that when the roll was near the end it was difficult to keep the towels dispensing. A new roll was immediately placed in the dispenser. The bar was open during the inspection.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
16
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Site:
Buffet-Terrace Cafe
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Violation:
The consumer advisories for the cold smoked salmon, herring, and eggs benedict had the correct advisory statement, but did not also include a statement that the items were served undercooked.
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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.:
29
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Site:
Buffet-Terrace Cafe
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Violation:
On the starboard side of the worker's side of the buffet, the handwash station water temperature was measured at 92F when the faucet was moved all the way to the hot water side. The buffet was in operation during the inspection. This was corrected immediately.
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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.:
22
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Site:
Galley-Polo and Toscana Potwash
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Violation:
The hood-type potwash machine had been out of order since the morning of the inspection. A technician arrived while the inspection team was still in the area to begin repairs.
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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.:
08
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Site:
Galley-Polo and Toscana
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Violation:
There was a continuous leak from the vent on the reduced pressure zone assembly backflow prevention device installed in the hood cleaning cabinet.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
19
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Site:
Galley-Pastry/Bakery
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Violation:
A rolling bin of whole meal flour and a plastic container of sugar were not labeled with the product name. This was corrected immediately.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
37
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Site:
Galley-Potwash
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Violation:
Condensate collected on the deckhead inside the exhaust hood above the back part of the hood-type potwash machine.
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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.
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Item No.:
30
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Site:
Galley-Dishwash
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Violation:
At the two-faucet handwash station, the paper towels were not dispensing and the user had to open the dispenser to pull out the towels. Staff stated that when the roll was near the end it was difficult to keep the towels dispensing. A new roll was immediately placed in the dispenser. The area was open during the inspection.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
22
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Site:
Bar-Barista/Grand
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Violation:
The solution in the sanitizing bucket was cloudy. The bucket was removed immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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