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Item No.:
10
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Site:
Recreational Water Facilities-Signage
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Violation:
Fleet is developing recreational water facility signage that complies with the new requirements in the 2011 VSP Operations Manual.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children?s RWF signs, include the exact wording ?TAKE CHILDREN ON FREQUENT BATHROOM BREAKS? or ?TAKE CHILDREN ON FREQUENT TOILET BREAKS.? Prominently display the depth of each RWF that is deeper than 1 meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1 meter (3 feet) change in depth. 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, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
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Item No.:
10
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Site:
Recreational Water Facilities-Drains
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Violation:
Current drains do not comply with the 2011 VSP Operations manual in regard to antientrapment design and marking specifications. New compliant drain covers are on order.
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Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency. For RWFs with gravity drainage and a single unblockable drain (per ASME A112.19.8), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency. For RWFs with gravity drainage and a single blockable drain or multiple drains less than 3 feet apart, provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a gravity drainage system.
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Item No.:
11
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Site:
Medical-Illness Reporting
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Violation:
A chef had gastrointestinal illness symptoms onset on 03 MAY 2012 at 0900. He first reported to the medical center on 05 MAY 2012 at 1617.
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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. Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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Item No.:
15
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Site:
Galley-Renoir Dining Rm. Service Bar
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Violation:
A dead fruit fly was observed in a partly filled bottle of rum. The rum was discarded immediately.
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Recommendation:
Ensure food is unadulterated.
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Item No.:
20
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Site:
Bar-Pool Bar (Starboard)
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Violation:
The plastic storage bin on the ice machine had a rough difficult to clean surface at the seam along the top of the machine.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
21
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Site:
Galley-Main and Crew Galley - Refrigerators
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Violation:
Several of the undercounter two and three door reach-in refrigerator doors had a large gap present along the lower half of the door and the door frame, where it appeared the doors were warped. These were located in the main galley - center vegetable section (refrigerator 40), soup section (refrigerators 38 and 39), function section (refrigerators 36 and 37), and the center door of refrigerators 16 and 17 in the crew galley.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (2) Equipment components such as doors, seals, and hinges are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Bar-Lobby Bar
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Violation:
Two-door undercounter refrigerator (JC30218) had ice buildup on the interior of the right compartment. The door gasket in this area had a gap that may be allowing humid air to enter the unit.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (2) Equipment components such as doors, seals, and hinges are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Bar-Lobby Bar / Show Lounge Pantry
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Violation:
An undercounter dishwasher that had been operating was tested four times and found with a maximum wash temperature of 125F and a maximum final rinse temperature of 132F. The temperatures are normally checked during the show lounge pantry operations setup in the evening, though the bar staff utilizes the pantry during the day.
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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-Pot Wash
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Violation:
The gauge for the hot water sanitizing sink temperature registered 184 F, but a direct measure of the water temperature registered 175 F during active use.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (2) 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-Main Galley - Forward Dishwash
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Violation:
The in-use glasswash machine had a dish level final, hot water-sanitizing rinse temperature of only 150-155 F. Staff repaired the machine during the inspection. The in-use flight-type conveyor dishwash machine had a poor upper spray arm pattern for the auxiliary rinse, where from each nozzle the water flowed in a single stream, which did not cover the entire surface of the dishware passing below. In that same machine there was no observed final rinse from the upper final rinse spray arm. Upon further investigation the spray arm was installed upside-down. This 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-Main Galley - Pot Wash
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Violation:
The flight-type conveyor potwash machine was out of order. The area was overwhelmed with soiled equipment, pots and pans, as staff used the 3 compartment sinks for pot washing.
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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. Recommend working with galley engineering staff on the ship and in the fleet and with the warewash machine manufacturers on a comprehensive preventative maintenance plan in this and other warewash areas to minimize these failures.
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Item No.:
22
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Site:
Galley-Lido Pot Wash
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Violation:
The in-use three compartment sink had a hot water-sanitizing gauge temperature of 191 F, but the water temperature measured 178-180 F using both the inspector's and the ship's manual thermometers.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (2) water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
24
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Site:
Other-Lido Pizzeria
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Violation:
The chlorine sanitizing solution was measured at 400 ppm free chlorine. This area was in full preparation at the time of inspection. Staff diluted the chlorine concentration immediately.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Bar-Lobby Bar
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Violation:
Wiping cloth bucket at the handsink had a concentration of significantly less than 50 PPM minimum required.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Bar-Lobby Bar / Show Lounge Pantry
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Violation:
In a rack of clean glassware, a glass was found with lipstick on the rim.
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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.:
26
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Site:
Galley-Main Galley Appetizer Pantry
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Violation:
Several previously cleaned bowls in a four bowl trolley were found heavily soiled with food residue and large food particles. A four plate trolley in the same area had a few previously cleaned plates that were soiled with visible food particles. All trolleys were removed to re-clean dishware.
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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-Main Galley Appetizer Pantry
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Violation:
The interior surfaces of the plate trolleys holding soiled bowls and soiled plates were themselves soiled with visible food particles. Both were returned to the dishwash area for re-cleaning.
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Recommendation:
Store cleaned equipment and utensils: (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.:
33
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Site:
Dining Room-Forward Renoir Juice and Waiter Station
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Violation:
There was heavy dust soil on the decorative deckhead over the counter and juice machine. Additionally there was visible drink residue on the decorative deckhead surface as well as the smooth deckhead over the beverage counter. Live fruit flies were observed on the deckhead where this soiled splash was present.
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Recommendation:
Ensure deckheads in bars are constructed and maintained for easy cleaning. Ensure deckheads have smooth colored surfaces.
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Item No.:
33
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Site:
Bar-Lobby Bar
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Violation:
Dust accumulation was noted on the flower-shaped light fixtures over the back bar area.
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Recommendation:
Ensure attached equipment in food areas are cleaned as often as necessary.
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Item No.:
34
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Site:
Bar-Pool Bar (Starboard)
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Violation:
The water supply line to the ice machine had a continual leak to the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Food Service General-Food Areas
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Violation:
The artificial light level was below the minimum 110 lux behind and beside ice machines in all the housekeeping deck pantries and the ice machine in the room service pantry, the Renoir Dining Room Service Bar, and the ice machine in the main galley next to the chef's office. Additionally, artificial light levels were below 110 lux behind the various combination ovens in the main galley center, vegetable and soup, and the Steakhouse Galley.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment. Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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Item No.:
39
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Site:
Food Service General-Food Areas
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Violation:
Live fruit flies were observed mostly on the deckheads in multiple food areas, and particularly in the crevices between deckhead panels where a soil residue was observed. They include: main galley - forward corridor to bakery (3 flies), Renoir dining room service bar (2), aft wine pantry (1), appetizer pantry (1), forward Renoir dining room waiter and juice station (2), crew galley at ice machine (1), lido buffet pantry (3), steakhouse grill front counter (1), and Mongolian pantry (1).
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Recommendation:
Effectively control the presence of insects, rodents, and other pests 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:
Galley-Main Galley - Bakery
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Violation:
A small white insect was observed crawling on the deckhead crevice where a profile strip joined two panels together over the center counter in the bakery.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food areas aboard a vessel.
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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 (OPRP) available on the ship was a fleet developed plan dated 2008. It does not meet the new requirements in the 2011 VSP Operations Manual. The informational letters mentioned in the previous inspection and instructions need to be provided. The disinfectant chemical listed in the current plan has been replaced by a new disinfectant. Procedures to elevate and decrease the levels of response are known by staff, but are not part of the plan.
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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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