|
|
|
Item No.:
21
|
|
Site:
Other-Lido Beverage Station - Starboard Side
|
|
Violation:
There were approximately three (3) cracks which were 2-5 inches (51-127mm) in length in the counter top in this area. The cracks left openings and gaps larger than 0.8mm. Staff stated that these are repaired regularly. The area did not appear to be soiled during the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido
|
|
Violation:
There was no coving installed in front of the waiter stations in this area.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
22
|
|
Site:
Buffet-Lido - Portside Glasswash
|
|
Violation:
This machine was out of order during the time of the inspection. Staff notified the inspector before the inspection began that this machine had been broken since 10 October 2018 and parts have been ordered. The glasses were being sent to the Lido dish wash and to the main galley to be washed.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Portside Flight - Type Dishwash
|
|
Violation:
There was an accumulation of water pooled on the deck beneath this machine. Staff responded immediately to push the water to the scupper to drain.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
*
|
|
Site:
Galley-Portside - Center
|
|
Violation:
In the undercounter cabinets in this area, were 10-12 milk pitchers which were previously cleaned and stored dry and inverted. The inspector opened the lids to each one and smelled a foul odor. There was no visible organic debris inside. These were sent by the staff to be rewashed and they discussed ensuring that each one was completely dry and had no odor before storing them.
|
|
Recommendation:
|
|
|
Item No.:
33
|
|
Site:
Galley-Portside - Center
|
|
Violation:
There was a small amount of food debris accumulated in the far right (as you look into the lift) of the track. Staff stated this would be cleaned immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Portside - Center
|
|
Violation:
There were multiple areas of the deck where there was recessed and/or pitted grout around the deck tiles. Staff presented the inspector with a list of ongoing repairs and maintenance which listed this area. The deck appeared to be clean during the inspection.
|
|
Recommendation:
Ensure surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
22
|
|
Site:
Galley-Portside - Center - Pizza Oven Bottom Shelf
|
|
Violation:
There were two plastic bins full of soiled utensils which were soaking in water. Staff relocated these to the soiled drop off area right away at the prompt of the inspector.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Portside - Potwash
|
|
Violation:
The hood-type potwash was broken at the time of the inspection and since 24 October 2018. Staff notified the inspector of this issue prior to the inspection beginning. Staff were using the three compartment sink instead.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido - Beverage Station
|
|
Violation:
The beverage station located closest to the coffee bar had an accumulation of water on the deck beneath the ice bin. Staff responded immediately to clean this up.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Pastry Area
|
|
Violation:
The deck was missing in multiple areas under the pastry center table. The missing deck exposed the raw concrete below. This area was not in use. Staff stated that it was being remodeled for the chef's table tasting activity and it was not going to be used until construction was complete.
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. 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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Steakhouse
|
|
Violation:
There was a small leak on the right side of the potwash in this area. The water was pooling onto the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck
|
|
Violation:
There were multiple damaged tiles, recessed grout and pitted grout throughout the galley. Staff presented the inspector with an ongoing list of repairs which included this area. Many corrections had been made since the previous inspection.
|
|
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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Paper Good Store Room and Adjacent Storage Area
|
|
Violation:
These areas had a buildup of food debris and other material on the deck beneath the shelving. This was corrected right away.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
32
|
|
Site:
Galley-Near Dry Paper Good Store Room
|
|
Violation:
There was a shrimp tail discarded in the handwash sink trash can. Staff emptied and cleaned this right away and conducted a 2-minute training with crew on the proper use of the trash bins for handwash sinks.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Conference Room
|
|
Violation:
There was a buildup of food debris on the counter tops along the buffet station in this area. Staff cleaned this right away.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Employee Mess - Beverage Station
|
|
Violation:
The toaster in this area had a display sticker which was peeling and difficult to clean. Staff stated that this would be replaced as soon as possible.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
33
|
|
Site:
Bar-Pool B - Deckhead - Aft
|
|
Violation:
The deckhead in this area was soiled with dust and was also pitted and difficult to clean. A similar finding was noted on the previous inspection. Additionally, the trim installed on the bulkhead facing the mid-ship pool was oxidized and pitted making it difficult to clean. Staff stated that these areas would be cleaned and repaired as soon as possible.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
The final rinse display gauge was reading 193F for final rinse when the measured internal temp was 182F. Staff notified the inspector of this issue before the inspection began. Staff stated that the display gauges were not working properly and they were awaiting parts to correct the issue of incorrect gauges.
|
|
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.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
The current version of the AGE log did not comply with the 2018 VSP Operations Manual. Additionally this log was not in the same format as required by the annex 13.2.2. of the 2018 VSP Operations Manual. This is a new requirement for the June 2018 VSP Operations Manual.
|
|
Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Reportable total number of passengers ill; (7) Total number of crew; (8) Reportable total number of crew ill. Total number of passengers and total number of crew must be the totals at the beginning of the voyage (i.e., totals on ?date from?). Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Patient ID; (2) Date of the first medical visit or report to staff of illness; (3) time of the first medical visit or report to staff of illness; (4) person's last name; (5) person's first name; (6) person's age; (7) person's sex; (8) designation as passenger or crew member; (9) cabin number; (10) crew member position or job on the vessel, if applicable; (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) bloody stools (yes/no); (c) number of episodes of vomiting in a 24 hour period; (d) fever (yes/no); (e) abdominal cramps (yes/no); (f) headaches (yes/no); (g) myalgia (yes/no); (14) date of last symptom; (15) time of last symptom; (16) entry (yes/no) for whether a specimen was requested; (17) entry (yes/no) for whether a specimen was received; (18) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) entry (yes/no) for whether this was a reportable case; (20) presence of underlying medical conditions that may affect interpretation of AGE. If none, write ?none,? ?not applicable,? ?N/A,? or similar wording. Comments may also be added to the log in this column after the information about underlying illness. 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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Engine Room
|
|
Violation:
The connection between the evaporator distillate water and the technical water fill did not have a proper air gap. Material had been connected to the end of the distillate pipe which made the gap insufficient.
|
|
Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 9 Aft Far Point
|
|
Violation:
There were two (2) inches of standing water behind the galley bulkhead in the technical space for the far point analyzer. The area outside the coaming for the deck drain was flooded. A similar violation was noted on the previous report. Crew reported that during the last inspection, the water was a result of condensation, but during the current inspection the water was a result of a poor pump seal. Crew presented documentation that they were working on resolving the issue.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
38
|
|
Site:
Pantry-Casino
|
|
Violation:
A bucket of quaternary ammonium with a wet rag hanging on the outside of the bucket was stored in the Casino Bar pantry. When the inspector inquired about the concentration used, the wet rag outside the bucket, and where the product was used, crew reported the bucket belonged to housekeeping personnel. Crew noted the crew member using the bucket used the product outside the galley. When the crew member was called to report for immigration, the bucket was stored in the galley.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Fecal/Vomit Accident Response Plan
|
|
Violation:
The written accident response plan stated 'Maintain a pH of 7.2 - 7.5 during contact time', but the 2018 Operations Manual requires a pH of 7.5 or less at 77F or higher. This is a new requirement of the 2018 Operations Manual. Crew presented the inspector with a training document that had the updated information from the 2018 Operations Manual, but it had not yet been incorporated in the plan. The plan was in a binder with the fecal/vomit response logs and was also posted in the pump room of the midship pool.
|
|
Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.9 is available for review during inspections.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Forward Pool Records
|
|
Violation:
Documentation on charts did not consistently note the opening and closing times of the pool, if calibration was done, and when sea-to-sea mode was used. Crew reported that they did verify calibration each day but that it was not always documented. Crew reported that the pool was open from 0800-2200 except for turnaround days. On 1 November, the pH was less than 7.0 from 0900-1500. On the following dates, the chlorine level was low. The crew reported the facility was in sea-to-sea mode, but it was not documented: 1) on 31 October, chlorine was less than 1 ppm from 1345 to 0500; 2) on 29 October chlorine was less than 1ppm all day; 3) on 23 October, the chlorine was less than 1ppm from 0815 until 1000; 4) on 14 October from 1645 until closing, the chlorine was less than 1ppm; and 5) on 9 October from 0600-2200, the chlorine was less than 1 ppm. On November 1 and October 25, 24,19,18,17,11,10 and 7, no calibration was noted on the chart. There was no other documentation of calibration. Crew reported it had been completed.
|
|
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. Install flow meters to monitor flow rates. Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours. Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual. Additionally, ensure the records include any major maintenance work on the filtration and halogenation systems and UV disinfection systems. Ensure a written or electronic log of RWF filter inspection results, granular filter sedimentation test results, backwashing frequency and length of backwashing, and date and time of water dumping is available for review during inspections. Ensure dual-scale halogen analyzer-chart recorder charts used in recreational water facilities are able to measure the full range of halogen/pH of the facility type for which the chart is installed.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Aft Pool Records
|
|
Violation:
Documentation on charts did not consistently note the opening and closing times of the pool, if calibration was done, and when sea-to-sea mode was used. Crew reported that they did verify calibration each day but that it was not always documented. Crew reported that the pool was open from 0800-2400 except for turnaround days. On the following dates, the chlorine level was low, crew reported the facility was in sea-to-sea mode, but it was not documented: 1) on 3 November, calibration was noted at 0800, but the chlorine was less than 1 ppm until 0300; 2) on 30 October, chlorine was less than 1 from 0530 until midnight; and 3) on October 22, 15, and 6, chlorine was less than 1 ppm all day. On October 31, 25, 24, 18, 17, 16, 12, 11, 10, 9, 7 and 6, no calibration was noted on the chart. There was no other documentation of calibration. Crew reported it had been completed.
|
|
Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours. Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual. Additionally, ensure the records include any major maintenance work on the filtration and halogenation systems and UV disinfection systems. Ensure a written or electronic log of RWF filter inspection results, granular filter sedimentation test results, backwashing frequency and length of backwashing, and date and time of water dumping is available for review during inspections. Ensure dual-scale halogen analyzer-chart recorder charts used in recreational water facilities are able to measure the full range of halogen/pH of the facility type for which the chart is installed.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Midship Pool Records
|
|
Violation:
Documentation on charts did not consistently note the opening and closing times of the pool, if calibration was done, and when sea-to-sea mode was used. Crew reported that they did verify calibration each day but that it was not always documented. Crew reported that the pool was open from 0800-2400 except for turnaround days. On the following dates, the chlorine level was low, crew reported the facility was in sea-to-sea mode, but it was not documented: 1) on 3 November, recirculation was noted all day, but the chlorine values were low and crew reported sea-to-sea mode was used; 2) on 29 October, from 0800-1030, chlorine was less than 1 ppm and crew reported seat-to-sea mode was used; and 3) on 13 October, sea-to-sea mode was not noted all day while the chlorine values were low. On October 22 and 24, no calibration was noted on the chart. There was no other documentation of calibration. Crew reported it had been completed.
|
|
Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours. Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual. Additionally, ensure the records include any major maintenance work on the filtration and halogenation systems and UV disinfection systems. Ensure a written or electronic log of RWF filter inspection results, granular filter sedimentation test results, backwashing frequency and length of backwashing, and date and time of water dumping is available for review during inspections. Ensure dual-scale halogen analyzer-chart recorder charts used in recreational water facilities are able to measure the full range of halogen/pH of the facility type for which the chart is installed.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Midship Pool
|
|
Violation:
The inspector measured the pH at the midship pool at values of 8.07, 8.11, and >8.40. Samples were taken from different areas of the pool. Crew measured 7.92 and 8.17. The pool was open for passengers but no passengers were in the pool. The facility was closed after the findings. In the pump room, the analyzer measured 7.41 but the inspector measured 7.88, 7.73, and 7.81. Crew measured 8.13.
|
|
Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Midship Pool
|
|
Violation:
The inspector measured the pH at the midship pool at values of 8.07, 8.11, and >8.40. Samples were taken from different areas of the pool. Crew measured 7.92 and 8.17. The pool was open for passengers but not passengers were in the pool. The facility was closed after the findings. In the pump room, the analyzer measured 7.41 but the inspector measured 7.88, 7.73, and 7.81. Crew measured 8.13. There was no note of calibration on the chart, but crew stated they had verified calibration earlier in the day.
|
|
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. Install flow meters to monitor flow rates. Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
|
|
|