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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The AGE log did not meet the new 2018 VSP Operations Manual requirements. The log included a column for passenger meal seating and did not include columns for date and time of last symptom.
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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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
For the cruise ending July 12, 2018, one of the entries in the underlying illness column for a symptomatic crew member was blank.
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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.:
08
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Site:
Potable Water-Fan Room 1106
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Violation:
The potable water line was not striped blue or blue/green/blue to identify it was potable. The line was recently re-painted white and the previous striping was not replaced.
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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. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
The tank maintenance records for potable water tank #3 dated 14 February 2018, did not include documentation of the temperature of the tank during the drying and curing time for the coating.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
08
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Site:
Buffet-Lido Deck 10
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Violation:
At the center beverage station, the backflow prevention device for the portside ice machine, located in the undercounter technical space, was corroded and dripping water consistently. The area was not in use at the time of the inspection. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Lido Deck 10
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Violation:
At the center beverage station, the backflow prevention device for the starboard side ice machine, located in the undercounter technical space, was corroded and dripping water consistently. The area was not in use at the time of the inspection. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Lido Deck 10
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Violation:
At the aft beverage station, the portside backflow prevention device, located in the undercounter technical space, was corroded and dripping water consistently. Remediation began immediately.
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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-Aft Beverage Station
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Violation:
The undercounter backflow prevention device for the juice machine, located in the technical space underneath the machine, was dripping water consistently. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair. Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all non-testable backflow prevention devices and air gaps at least annually.
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Item No.:
08
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Site:
Galley-Aft Beverage Station Portside
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Violation:
The vent for the forward backflow prevention device, located on the juice machine, was pointing up. This device was not able to drain properly. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair. Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all non-testable backflow prevention devices and air gaps at least annually.
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Item No.:
16
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Site:
Bar-Coffee
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Violation:
Seven bottled smoothies (four, strawberry banana and three, original superfood) were stored in display cabinet # 4319.093.460 that was labeled 'on time control.' There was no four-hour discard labels for the smoothies and the bar was open for a period of more than four-hours. Staff stated these smoothies had been placed in the display case for display only, but they were not labeled for display only. It was not entirely clear if these smoothies were potentially hazardous, but the packaging identified indicated that they must be kept refrigerated, and they were 'extremely perishable.' Some of the ingredients were potentially hazardous food items, and the product information indicated the smoothies were pasteurized (heat-treated). The bottles were moved into a temperature-controlled unit.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, esnure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
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Site:
Bar-Lido Deck 10 Pizzeria
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Violation:
At the cold well for the pizza toppings, a container of mozzarella cheese and tomato sauce was stored uncovered for approximately one and a half hours without any staff working in the area with the toppings. The food was under time control; however, staff stated the area had extended pauses in service. These food items were removed and discarded.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
20
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Site:
Provisions-Food Operations Locker
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Violation:
A previously cleaned and previously used large wood bowl was stored in the middle cabinet among other previously cleaned items. Staff stated rice was mixed with vinegar in the bowl for sushi. The bottom of the bowl was worn to the point where visible fibers were lifting off the wood (and could be felt by running the hand over). Additionally, the inspector poured water into the bowl and the water absorbed into the wood. The bowl was made from several strips glued together and there was no information about what type of resin or adhesive was used or whether these materials were safe for food contact. Finally, the wood did not appear to be a hard wood and was easily indented with a fingernail. This bowl was removed for discard.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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, nonslotted, noncorroding, 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.:
21
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Site:
Buffet-Lido Deck 10
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Violation:
At the center buffet island, two countertop ice machines were heavily soiled with a black debris on the foam area behind the ice chute. This foam area had many grooves, crevices, and gaps, which made this area absorbent and difficult to clean. Black debris was removed from this area with an alcohol pad. Remediation began immediately. The area was not in service at the time of the inspection.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Other-Deck 8 Passenger Lift Lobby Outside Elation Dining Room Back Entrance
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Violation:
Nine trolleys with soiled plates, cutlery, glasses, cups, and linen, and discarded food items were stored in this area waiting to be brought for dishwashing. Staff stated these items had been collected from passenger cabins. No employee was present in the area when the inspection team arrived at 2:00 PM, and staff stated these items had been stored in this location since around 11:00 AM. Each trolley was stacked with two large gray bins filled with soiled dishware and food, and clear and yellow plastic bags with food debris, plastic cups, and linen. These bags were tied to the sides of the trolleys. The trolleys were immediately moved to the dishwash area inside the main galley.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
23
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Site:
Bar-Lido Deck 10 Paris
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Violation:
The undercounter stationary-rack type glasswash machine's wash temperature reached a maximum temperature of 141F. The final rinse reached a maximum temperature of 145F. Three-complete wash and rinse cycles were ran during the inspection. The area was in use at the time of the inspection. The machine was closed and remediation began immediately.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
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Site:
Bar-Lido Deck 10 Paris
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Violation:
The undercounter stationary-rack type glasswash machine's wash temperature reached a maximum temperature of 141F. The final rinse reached a maximum temperature of 145F. Three-complete washes cycles were ran during the inspection. The area was in use at the time of the inspection. The machine was closed and remediation began immediately.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Dishwashing Machine Area
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Violation:
The manifold temperature reached 165F after three cycles on the stationary rack, single-temperature dishwash machine; however, during all three-cycles, the temperature at the plate surface was within range. Remediation began immediately.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Buffet-Lido Deck 10
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Violation:
At the center buffet island, two countertop ice machines were heavily soiled on the food-contact area of the ice chute. Black debris was removed with an alcohol pad. The ice machine was closed and cleaned immediately. The area was not in service at the time of the inspection.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Pantry-Deck 11
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Violation:
Gray powder was present in the water bath of the ice machine. The pantry was not in service at the time of the inspection. Remediation began immediately.
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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:
Buffet-Lido Deck 10
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Violation:
At the center buffet island, two countertop ice machines were heavily soiled on the non-food surface area. This area was the foam insulation panel next to the ice chute. Black debris was removed with an alcohol pad. Cleaning began immediately. Both of the machines were closed. The area was out of service at the time of 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:
Buffet-Lido Deck 10 Aft Deli
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Violation:
Excess food debris had accumulated on the non-food contact part of the counter top, and on the 'display only' jars of pickles. Remediation began immediately. The area was cleaned previously and not in service at the time of 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.:
32
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Site:
Bar-Lido Deck 10 - Pantry #1
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Violation:
A garbage can full of food-waste was left un-attended for an extended period without a lid. Staff stated the crew working in this area were helping in other service areas at the time of the inspection. Remediation began immediately.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
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Site:
Galley-Dishwashing Machine Area
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Violation:
A heavy amount of condensation was observed on the deckhead above the dirty-side of the flight-type dishwashing machine. Droplets formed on the deckhead and dripping was occurring during the inspection. Staff stated that the ventilation unit was not sufficient, and staff were going to create more ventilation ducts to accommodate the excess condensation. Remediation began immediately.
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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-Lido Deck 10 Aft Deli
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Violation:
More than a day's worth of water and food debris had accumulated on the deck underneath the preparation counter. The area had been previously cleaned and not in service at the time of the inspection. Remediation began immediately.
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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-Lido Deck 10
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Violation:
At the center island buffet station, located in the technical area below the countertop ice machines, excess water was leaking from potable water pipes and adjacent plumbing fixtures. This caused water to pool on the deck. Remediation began immediately. The area was not in service at the time of the 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:
Buffet-Lido Deck 10
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Violation:
At the center island buffet station, in the technical area below the counter-top ice machines, excess water was leaking from potable water pipes and adjacent plumbing fixtures. This caused water to pool on the deck. Remediation began immediately. The area was not in service at the time of the inspection.
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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:
Bar-Lido Deck 10 Paris
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Violation:
The lighting was insufficient at the beer storage cold well and on the preparation counter next to the handwash station. The intensity ranged between 75 lux and 110 lux, which was not the 220 lux required for cleaning purposes in these areas. The bar cleaning lights were turned up to the full intensity prior to the inspection. Remediation began immediately.
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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.
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Item No.:
37
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Site:
Galley-Dishwashing Machine Area
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Violation:
A heavy amount of condensation was observed on the deckhead above the dirty-side of the flight-type dishwashing machine. Droplets formed on the deckhead and dripping was occurring during the inspection. Staff stated that the ventilation unit was not sufficient, and staff were going to create more ventilation ducts to accommodate the excess condensation. Remediation began immediately.
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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. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
39
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Site:
Bar-Atrium
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Violation:
Three small fruit flies were in undercounter technical compartment # 4319.075.002. The pest control manager was called immediately.
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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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