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Item No.:
10
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Site:
Recreational Water Facilities-
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Violation:
Analyzer-chart recorders were not used to record the halogen and pH values for the RWFs. The equipment was installed, but not yet in use and the vessel was conducting manual tests of all RWFs.
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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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Item No.:
10
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Site:
Recreational Water Facilities-Serenity Safety Signs
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Violation:
The safety signs for the Serenity whirlpools did not include a caution against use by children or a restriction against use by children in diapers. The company has requested a variance, but it has not been approved.
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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." 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-Flow Meters
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Violation:
Only the Serenity whirlpools had flow meters installed to monitor the recirculation flow rate. The bather load values on the safety signs for the other RWFs were calculated using pump manufacturer's flow rate. Turnover rates were not calculated for any of the RWFs.
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Recommendation:
Monitor and adjust the RWF's flow rates, free and combined halogen levels, pH, total alkalinity, and clarity as recommended by the manufacturer and to maintain optimum public health protection and water chemistry. For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment
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Violation:
One of the Serenity whirlpools was missing a safety vacuum relief system for the therapy jet suction system. The main pool had a field fabricated drain cover with no alarm installed for draining.
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Recommendation:
For RWFs with suction fittings 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 safety vacuum release system or automatic pump shut-off system. 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.
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Item No.:
18
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Site:
Provisions-Vegetable Cooler
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Violation:
A stack of fresh shell egg boxes were stored immediately next to and in contact with several boxes of raw green peppers. The peppers were moved to another location.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas.
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Item No.:
20
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Site:
Galley-Bakery
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Violation:
The fiber gaskets on the oven doors to the deck mounted bakery oven were torn and frayed.
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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.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
A significant amount of water was spraying out of the flight type dishwash at the soiled end when it was in use. It appeared that one of the pre-wash manifolds was not properly attached which caused water to spray out onto the soiled landing.
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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-Dishwash
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Violation:
Approximately 1/2 of the fingerlinks on the conveyor belt to the flight-type dishwash machine were broken or missing.
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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-Dishwash Temperature Gauge
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Violation:
The final rinse temperature gauge was not working correctly. The gauge was reading 214 F at the manifold and the inspectors' thermocouple measured 172 F at the plate surface. No steam was observed.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The stationary hood-type potwash machine was out of service since the morning.
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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.:
25
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Site:
Galley-
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Violation:
A plastic tub of soiled wiping cloths was stored on a shelf underneath a preparation table adjacent to the preparation sink. The tub of wiping cloths was removed.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
26
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Site:
Buffet-FWD Beverage Station
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Violation:
A cleaned and sanitized coffee mug set out for use at the beverage station was visibly soiled with lipstick around the mouth contact area.
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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:
Buffet-Aft STBD Beverage Station
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Violation:
The counter area behind the starboard and port juice machines as well as the electrical cords to the juice machines were heavily soiled with dust. The soiled electrical cord on the starboard side was in direct contact with clean drinking cups placed on the counter for passenger self-service.
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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.:
27
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Site:
Galley-Bakery
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Violation:
There was a heavy accumulation of mold growth on the condenser unit inside the top technical compartments of the upright refrigerators #810 and 814. These areas were cleaned during the inspection.
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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:
Galley-FWD Water Station
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Violation:
There was a large amount of dust and peeling paint inside the technical compartment of the #7 and 8 water filling stations.
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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-AFT Beverage Stations
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Violation:
The counter area behind the starboard and port juice machines as well as the electrical cords to the juice machines were heavily soiled with dust. The soiled electrical cord on the starboard side was in direct contact with clean drinking cups placed on the counter for passenger self-service. These areas were immediately cleaned and the impacted cups were sent to be cleaned.
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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.:
33
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Site:
Buffet-AFT Grand Buffet Island
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Violation:
The bottom of both technical compartments below the cold tops were soiled with food residue as well were the electrical cables that were coiled in these compartments.
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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:
Buffet-AFT Salad Bar
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Violation:
The deck drains located in the technical compartments below the salad bar on both the port and starboard side were completely full of food residue. There was approximately 1/4 inch of standing water on the deck in the starboard side technical compartment. The amount of food residue in the drains indicated that the drains are not often cleaned.
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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:
Food Service General-Decks
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Violation:
Deck tiles were missing grouting and were chipped and cracked throughout several food service areas making cleaning difficult. This was observed in the following areas: lido Rotisserie Grill, lido dishwash, lido center galley, main galley soup station, main galley potwash and dishwash. In particular, the tiles located near deck drains and scuppers were most notably in poor condition.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Food Service General-Light Intensity
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Violation:
The light intensity behind and beside several deck and counter-mounted equipment was less than the required 110 lux of light. This included the deck and bar pantry ice machines, behind the lido dishwash machine, and at the room service coffee station counter.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
36
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Site:
Galley-Cooked Food Walk-in Cooler
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Violation:
A deckhead light was burned out resulting in a light intensity of less than the required 110 lux of light.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
36
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Site:
Dining Room-Inspiration Dining Room
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Violation:
On the soiled side of the large waiter stations/pantries, the light intensity was less than the required 220 lux on the counter surface.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Bar-Musical Cafe
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Violation:
The lighting at the handsink could not be raised to 110 lux of light.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars.
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Item No.:
37
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Site:
Galley-Soup Station
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Violation:
Heavy condensation was observed on the deckhead immediately above 4 in-use soup kettles. The lids to the kettles were open allowing steam to condense on the deckhead surface. Condensation was observed dripping to the deck, however, no foods were impacted at the time of the observation. The lids to the kettles were immediately closed.
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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 all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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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 OPRP did not include: trigger points for activating the OPRP procedures; procedures to protect passengers and crew from disinfectants; procedures for informing current passengers and crew during an outbreak and procedures for informing embarking passengers and crew following an outbreak cruise. Also, the OPRP listed Tor HB as the disinfectant used during an outbreak, but the Housekeeping Manager stated that HB Quat is used onboard.
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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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