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Item No.:
02
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Site:
Medical-GI Illness Case Reporting
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Violation:
A crew member with position title buffet garde' manger reported to the medical facility with diarrhea symptoms of two episodes on 15 April. He was considered non-reportable by the staff and placed into precautionary isolation and issued anti-diarrheal medications. He experienced another episode of diarrhea on 16 April, but the status as non-reportable was not changed. The three diarrheal episodes took place within 24 hours. A similar case error wad identified in the previous VSP inspection of March 4, 2012.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
02
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Site:
Medical-GI Illness Case Contacts
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Violation:
Staff were not making notations to indicate that no other contact existed for the crew gastrointestinal (GI) cases. Cabin mates were followed-up.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews. Also 2011 VSP Operations Manual Clarification page.
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Item No.:
08
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Site:
Ventilation-HVAC Fan Rooms
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Violation:
The potable water deck wash taps located in the deck 12 fan room 6.12.2 were not painted or striped blue or according to ISO 14726 indicating potable water. After discussion with the engineers all fan rooms should be checked for potable water striping to verify they are all correct.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Buffet-Port Beverage Station
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Violation:
The backflow prevention device on the juice machine was continuously leaking.
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Recommendation:
Replace the leaking backflow preventer.
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Item No.:
08
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Site:
Galley-Port Fwd Grill
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Violation:
The chilled water lines were not identified on the ice machine.
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Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
10
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Site:
Recreational Water Facilities-Pools and Whirlpool Spas
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Violation:
The written log for documenting maintenance on hair and lint strainers, as well as the housing for these in both pools and whirlpool spas, did not under the week by week columns note the hair and lint strainer housing cleaning and disinfection.
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Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
13
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Site:
Provisions-Cooked and Fresh Meat Room
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Violation:
The provisions manager stored 24 boxes of raw boneless beef ribeye directly next to and touching several boxes of cooked corned beef hash, pastrami, and cooked turkey in the refrigerated store room.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
16
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Site:
Other-Lido Coffee Shop
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Violation:
The time control plan had a specific set-up time, but under the discard time the plan stated 'service exceed four hours to be discarded'. The food on time control was labeled with a proper discard time.
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Recommendation:
Provide discard times in the time control plan for each service period.
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Item No.:
18
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Site:
Provisions-Cooked and Fresh Meat Room
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Violation:
There were 24 boxes of raw boneless beef ribeye stored directly next to and touching several boxes of cooked corn beef hash, pastrami, and cooked turkey in the refrigerated store room.
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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. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
The handle of the serving utensil for the cake was in the container of food.
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Recommendation:
Ensure serving utensils handles extend outside of the food.
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Item No.:
19
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Site:
Buffet-Starboard Fwd Grill Station
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Violation:
There was no serving utensil for the container of grapefruit. The handles of the serving utensils were in the containers with pancakes and hashbrowns.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
21
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Site:
Buffet-Starboard Fwd Grill Station
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Violation:
The blue filter at the bottom of the conveyor oven was coming out of the unit and was absorbent and coming apart, making cleaning difficult.
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Recommendation:
Repair the oven or replace the filter at the bottom with one which withstands repeated usage.
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Item No.:
21
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Site:
Galley-Pizzeria
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Violation:
There were four filters on the bottom of the conveyor ovens that were absorbent and fibrous coming out of the oven, making cleaning difficult.
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Recommendation:
Ensure the fiber filters are retained inside the unit and replaced as needed.
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Item No.:
21
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Site:
Galley-Port Fwd Grill
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Violation:
The gasket on the inside of the outer lid of the ice machine was worn and recessed in several areas.
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Recommendation:
Replace the worn ice machine gasket.
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Item No.:
22
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Site:
Room Service-Warewashing
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Violation:
There were seven containers of soiled equipment and utensils stored next to and around the clean landing of the conveyor warewash machine. The machine was not in operation.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
26
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Site:
Galley-Port Ice machines
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Violation:
There was a white residue in two areas on the ice deflector plate.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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-Port Fwd Grill
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Violation:
The interior of the inner lid of the ice machine was soiled with a black residue.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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-Port Ice machines
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Violation:
There was brown debris on the outside lip of the bottom compartment of the ice cube machine.
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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-Pizzeria
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Violation:
One of the clean sundae cups had dirt and debris on the outside of the cup.
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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-Lido Upper Beverage Station
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Violation:
The top shelf of the chef's table china cabinet was soiled with dirt and dust and had a sticky residue. There were clean dishes stored in the cabinet.
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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-Atlantic Fwd Warewashing
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Violation:
Clean ice cream sundae cups were stored under a soiled deckhead.
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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.:
28
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Site:
Buffet-Lido Upper Beverage Station
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Violation:
The dishes in the chef's table china cabinet were stored on a shelf with dirt and dust.
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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.:
28
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Site:
Galley-Pacific Wine Pantry
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Violation:
There were two trays of wine glasses stored uncovered and not inverted.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Galley-Atlantic Fwd Warewashing
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Violation:
There was a trolley with four stacks of clean plates that were not covered or inverted.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Galley-Atlantic Fwd Warewashing
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Violation:
A stack of clean small plates were not covered or inverted and stored on the top of the clean storage rack near the clean side of the rack conveyor machine. There was excess condensation on the supply vent near the clean storage rack.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
29
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Site:
Other-Lido Coffee Shop
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Violation:
A bucket of sanitizing solution and several menu holders were stored on the handwashing sink.
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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.:
30
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Site:
Galley-Lido Center
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Violation:
The soap dispenser to the handwashing sink closest to the ice machine was broken and no soap was available. There was another handwashing sink with soap within 8 meters.
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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.:
33
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Site:
Galley-Lido Center
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Violation:
There was recessed deck tile grouting throughout this area.
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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.:
33
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Site:
Galley-Pizzeria
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Violation:
The deckhead above the self-serve ice cream station and coffee machine was soiled with a heavy dirt and dust residue between the deckhead panels. There were also several inverted clean sundae cups under the soiled deckhead.
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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:
Bar-Casino Bar
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Violation:
There was a 50 mm gap present along the deckhead panels along the perimeter of the bar top and back bar counter. The gap lead to a nearly two meter area above the false deckhead where exposed wiring and metal frames were present and heavily soiled with accumulated dust debris.
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Recommendation:
Profile the gap along the deckhead panels over the bar.
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Item No.:
33
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Site:
Galley-Aft Lido Grill
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Violation:
There was recessed deck tile grout in the front of the large grill.
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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.:
33
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Site:
Galley-Garde Manje
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Violation:
The deckhead was soiled around the speaker near the time control plans
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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:
Other-Lido Coffee Shop
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Violation:
There was a large amount of dirt, dust, and debris between the deckhead panels and wood beams directly over the coffee machine. This was written on the last inspection.
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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.:
34
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Site:
Galley-Lido Deli
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Violation:
The utility sink faucet had a continuous leak.
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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:
Galley-Port Fwd Grill Station
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Violation:
The light intensity was less than 110 lux to the right of the ice machine.
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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:
Buffet-Lido Upper Beverage Station
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Violation:
The light intensity was less than 220 lux along the self-service counter and less than 110 lux behind and around the counter-mounted beverage machines.
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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-Port Ice machines
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Violation:
The light intensity was less than 110 lux to the left of the ice cube machine.
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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:
Dining Room-Atlantic and Pacific
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Violation:
The light intensity could not be raised at several of the waiter stations and pantries at the lower and upper levels of the Atlantic and Pacific dining rooms. Some of these areas were identified on the light plan.
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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:
Galley-Pacific Wine Pantry
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Violation:
The light intensity was less than 110 lux to the left of the ice machine.
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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:
Buffet-Crew Mess
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Violation:
The light intensity was less than 110 lux between and behind the counter-mounted beverage equipment. Also, the light intensity was less than 220 lux at the bread station.
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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. 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.:
37
|
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Site:
Galley-Warewashing
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Violation:
There was excess steam at the soiled side of the large conveyor warewash machine. There was excess condensation on the deckhead above the soiled side of the machine and on the bulkhead next to the soiled side of the machine.
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Recommendation:
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.:
37
|
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Site:
Galley-Atlantic Fwd Warewashing
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Violation:
There was condensation on the supply vent near the clean end of the conveyor rack machine.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
39
|
|
Site:
Buffet-Lido Upper Beverage Station
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|
Violation:
There was one small live fly near the water fill line.
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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
|
|
Site:
Buffet-Port Beverage Station
|
|
Violation:
There was one small live fly behind the cups out for self-service.
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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.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The written OPRP did not provide a procedure to minimize respiratory and dermal exposure to passengers from the disinfectants used.
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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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