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Item No.:
25
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Site:
Buffet-Deck 9 - Windjammer
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Violation:
A wiping cloth bucket with sanitizer solution was cloudy and had an oil sheen on the surface.
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Recommendation:
Restrict wiping cloths to the following: (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
21
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Site:
Galley-Deck 9 - Windjammer
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Violation:
The rubber gasket on the combination oven failed along the bottom edge, which allowed steam to escape.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
08
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Site:
Galley-Deck 9 - Windjammer - Potwash
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Violation:
Water was leaking from the atmospheric vents of the backflow prevention assembly installed on the retractable pre-wash hose.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Deck 9 - Windjammer - Hood Cleaning
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Violation:
The soap injection point for the hood cleaning system was installed before the backflow prevention assembly (Reduced Pressure zone (RPz)).
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Recommendation:
Install the soap injection after the backflow prevention assembly.
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Item No.:
21
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Site:
Galley-Deck 2 - Hot
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Violation:
Rust and corrosion coated the surface of two large hotplates immediately adjacent to the induction hotplates, which created a difficult to clean surface.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
38
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Site:
Buffet-Deck 2 - Former Officer's Mess (Crew Mess)
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Violation:
A portable baine marie, wrapped in plastic was reported out-of-service. According to the chef, the baine marie would not be used in this location in the future.
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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.:
36
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Site:
Buffet-Deck 2 - Beverage Station (Starboard)
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Violation:
Florescent light bulbs inside the counter-mounted pizza warmer were not coated or did not have protective shields installed.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
08
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Site:
Buffet-Deck 2 - Beverage Station - Starboard
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Violation:
Water was leaking from the atmospheric vent of the backflow prevention assembly installed on the right most carbonator unit located in the undercounter cabinet.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
20
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Site:
Galley-Deck 4- Pastry
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Violation:
Electroplating had chipped away from the mixer shaft of the deck-mounted mixer, which made cleaning difficult.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
20
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Site:
Galley-Deck 4- Pastry - Adjacent
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Violation:
Numerous cracks and crevices were present on the edge of the white plastic bracket with metal fasteners holding cuber, which was difficult to clean.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
28
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Site:
Galley-Deck 4 - Chemical Locker
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|
Violation:
Numerous large baking pans were stored inside the chemical/cleaning locker, which were immediately adjacent to chemicals and cleaning equipment.
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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; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
22
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Site:
Galley-Deck 4 - Warewash
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|
Violation:
Steam was escaping from the bottom edge of the access doors of the in-use flight-type warewash machine.
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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.:
20
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Site:
Galley-Deck 5 - Hot
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Violation:
A seam was present along the top edge of the grooved griddle where the griddle made contact with the manufacturer installed splash shield.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, non-slotted, non-corroding, 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.:
08
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Site:
Galley-Deck 5 - Potwash
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|
Violation:
A fourth test cock and gate valves were not installed with the backflow prevention assembly installed on the front of the large trolley wash machine.
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Recommendation:
Install a fourth test cock and gate valves, per manufacturer's instructions, to ensure testing of the backflow prevention assembly can be done.
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Item No.:
22
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Site:
Galley-Deck 5 - Potwash
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|
Violation:
Corrosion and scale covered the installed pressure gauge on the left side of the large trolley wash machine, which made the gauge no longer usable/readable. The gauge was located immediately below the installed temperature gauges.
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Recommendation:
Replace the gauge, or descale the gauge so it is visible.
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Item No.:
20
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Site:
Galley-Deck 5 - Hot
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|
Violation:
Electroplating had chipped away from the mixer shaft of the deck-mounted mixer, which made cleaning difficult.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, non-slotted, non-corroding, 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.:
20
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Site:
Galley-Deck 5 - Buffet Preparation
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|
Violation:
Scoring was present on the food contact surface of the bowl on the counter-mounted buffalo chopper. In addition, chipping was present on the cast-metal cover where the buffalo chopper blades would have been located when the cover was closed.
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Recommendation:
Replace the chopper bowl. Ensure the chopper shaft is aligned and adjusted as per manufacturer's instructions. Repair or replace the cast cover, such that the food contact surface is hard, durable, smooth and easily cleanable.
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Item No.:
20
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Site:
Dining Room-Deck 6 - Giovanni's Table
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|
Violation:
Slotted fasteners held numerous parts that were food contact surfaces of the large red slicer located in the dining area, which made cleaning difficult.
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Recommendation:
Ensure multiuse food-contact surfaces: Use only low profile, non-slotted, non-corroding, 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:
Dining Room-Deck 6 - Giovanni's Table
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Violation:
Slotted fasteners, the blade, blade guards and the moving carriage that holds the food being sliced of the large red slicer were soiled with food residue.
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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:
Dining Room-Deck 6 - Giovanni's Table
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Violation:
Integral deck coving was not installed around the large red slicer. In addition, the wooden surface of the deck was not light colored and durable.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable. 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.:
21
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|
Site:
Bar-Deck 6 - Cafe Latte II
|
|
Violation:
Decals attached to the counter surface on the worker side, immediately adjacent to the handwash station were pealing and had a sticky residue, which made cleaning difficult.
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Recommendation:
Remove the decals.
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Item No.:
33
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|
Site:
Buffet-Deck 9 - Beverage Station - Open Deck
|
|
Violation:
Canvas deckhead material was used above the open deck beverage stations, which was not easily cleanable.
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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. Do not use carpet in these areas.
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Item No.:
11
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|
Site:
Medical-Gastrointestinal Illness Reporting
|
|
Violation:
On 8 June a COM 3 cook experienced gastrointestinal illness onset at 8 am, but did not report to the medical facility until 6:30 pm the same day.
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|
Recommendation:
When food 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 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. 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.
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Item No.:
11
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Site:
Medical-Gastrointestinal Illness Reporting
|
|
Violation:
On 18 May a cook reported to medical with two episodes of diarrhea and abdominal cramps. They were listed as non-reportable as a gastrointestinal illness case. On the follow-up visit on 19 May the cook reported still having symptoms, but the final symptom in the electronic database remained at 18 May and was not updated. The cook remained in isolation until 20 May when they were symptom-free, but that period was less than 48 hours after the final GI illness symptoms reported on 19 May. The case was also never changed to be a reportable case.
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Recommendation:
Ensure that when employees, especially food workers, are isolated on a precautionary basis that if the worker experiences additional symptoms and signs during the isolation period, the worker is counted as a case and isolated the appropriate length of time (e.g., 24-hours non-food worker, 48-hours for food workers) after the last symptom.
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Item No.:
02
|
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Site:
Medical-Electronic AGE Surveillance Log
|
|
Violation:
The electronic acute gastroenteritis log could not generate the exact AGE surveillance log specified in section 13.2 of the VSP Operations Manual. Additionally this system did not allow for individuals with less than 3 diarrheal episodes alone to be reported as a GI illness case, or that those with more than 3 loose stools with underlying medical conditions could be a non-reportable GI illness case. Lastly, the electronic system did not allow for symptoms of GI illness to be updated on any of the follow-up visits to medical.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person's name; (5) person's age; (6) person's sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
41
|
|
Site:
Other-Public Toilets
|
|
Violation:
There was no sign posted in the public toilet rooms in most areas of the ship to advise that paper towels should be used to open the door upon exit.
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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: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses); (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel's safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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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 electronic OPP noted use of a disinfectant fogging chemical (vital oxide), but provided no concentration for use of that product. There were various letters provided for informing passengers of elevated GI illness onboard, but nearly all mentioned first colds, then flu or stomach flu, and then gastrointestinal illness. Some of the letters were for placement in guest cabins following GI illness elevations, but they mentioned nothing about elevated illness on the previous cruise. Only the embarkation letter given following a 2% GI illness cruise where embarkation was delayed actually conveyed the appropriate message to oncoming passengers.
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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: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses); (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel's safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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Item No.:
22
|
|
Site:
Pantry-Warewash Machines
|
|
Violation:
In all the ice pantries the Meiko model FV 40T model undercounter dishwash machines had two different data plates attached. The riveted data plate indicated a final rinse of 20 seconds, while the plastic data plate indicated a 10 second final rinse. The machine in operation had a 20 second final rinse.
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|
Recommendation:
Verify the correct data plate with the manufacturer's instructions, and then remove the other data plates that do not apply.
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Item No.:
08
|
|
Site:
Potable Water-Tank Cleaning
|
|
Violation:
The record on the 18 April #6 starboard potable water tank maintenance indicated painting of areas with Interline 925. There was no notation that the coating was applied, dried or cured according to the manufacturer's instructions.
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|
Recommendation:
Ensure that when work is completed in a potable water tank that paint is applied and cured per manufacturers' instructions, and that such documentation such as cure times are noted on the maintenance record.
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Item No.:
08
|
|
Site:
Potable Water-Engine Changing Room/Hospital
|
|
Violation:
The ORAS model backflow preventer installed on the clothes washer was not appropriate for this continuous pressure application. The spill resistant watts 289 backflow preventer in the hospital ward room for dialysis was not approved for back pressure.
|
|
Recommendation:
Install a backflow prevention assembly that is rated for continuous pressure and designed to protect against health hazards.
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Item No.:
42
|
|
Site:
Children Area-Adventure Ocean
|
|
Violation:
An airtight washable waste receptacle was not provided in the nursery toilet.
|
|
Recommendation:
Include in each diaper changing station: (3) An airtight, soiled-diaper receptacle.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Pools and Whirlpool Spas
|
|
Violation:
Staff were not equipped with pool testing equipment for total alkalinity. They were not monitoring combined chlorine and there was no flow meter.
|
|
Recommendation:
Ensure a test kit is available for testing water quality parameters, including free and total halogen levels (chlorine and bromine, where applicable), pH, and total alkalinity. Ensure that test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free residual halogen normally maintained in the RWF. Ensure test kits for pH are accurate to within 0.2. Ensure all reagents are not past their expiration dates.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Pools and Whirlpool Spas
|
|
Violation:
Whirlpools and spas did not have a monitoring analyzer or chart recorder installed prior to the compensation tank for halogen and pH.
|
|
Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. 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. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children's pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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