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Item No.:
01
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Site:
Medical-24-Hour Reports
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Violation:
The ship has been submitting 24-hour reports to VSP more than 36 hours before the vessel's expected arrival at U.S. ports. For example, (1) a report was submitted at 7:08 am on May 26 before arrival to Bar Harbor on May 28 at 8 am, (2) a report was submitted at 7:53 am on May 3 before arrival to Miami on May 5 at 7 am, (3) a report was submitted at 8:13 am on April 19 before arrival to Miami on May 21 at 6 am, (4) a report was submitted at 11:02 am on April 15 before arrival to San Juan on April 18 at 7 am, (5) a report was submitted at 9:19 am on March 26 before arrival to Miami on March 28 at 7 am, and (6) a report was submitted at 8:24 am on March 21 before arrival to Miami on March 23 at 7 am.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized AGE report based on the number of reportable cases in the AGE log to VSP no less than 24 hours?but not more than 36 hours?before the vessel?s expected arrival at the U.S. port.
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Item No.:
08
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Site:
Potable Water-Deck 3 Incinerator Room
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Violation:
The continuous pressure backflow prevention device on the potable water supply line to the food digester had blocked intermediate vents with scale deposits.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Tank Coatings
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Violation:
There was no written documentation of approval from the certification organization (independent of the coating manufacturer) for the coating used for potable water tanks.
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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:
Galley-Deck 5 Pantry Area
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Violation:
The backflow prevention device for the countertop coffee urns was heavily soiled with a black debris and the atmospheric vents were blocked.
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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-Deck 10 La Veranda
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Violation:
The backflow prevention device for the upright combination oven was installed with the vent pointing up and not able to drain.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
19
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Site:
Galley-Deck 5 Cold Pantry
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Violation:
Two bowls of previously prepared food and a tray of cheese were stored in the walk-in refrigerator without lids and un-protected.
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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.:
19
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Site:
Buffet-Deck 10 La Veranda - Cold Counter
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Violation:
At the self-service cold buffet, 16 bowls of assorted ready to eat food was arranged four across and four deep. To reach the back bowls, the consumer would reach under the sneeze guard by-passing the protection. Remediation began immediately.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
21
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Site:
Buffet-Deck 10 La Veranda - Pasta Island
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Violation:
The countertop paper towel dispenser used by the chef cooking eggs was constructed with a non-smooth and difficult to clean housing. More than a day's worth of accumulated food debris was in the recessed grooves of the frame.
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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. 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:
Galley-Deck 5 Potwash
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Violation:
The wash compartment water of the three-compartment sink was soiled with an oily film resting on the surface of the water. The water was drained.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
27
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Site:
Buffet-Deck 10 La Veranda - Pasta Island
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Violation:
The countertop paper towel dispenser used by the chef cooking eggs was constructed with a non-smooth and difficult to clean housing. More than a day's worth of accumulated food debris was in the recessed grooves of the frame.
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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-Deck 10 La Veranda - Pastry
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Violation:
The tops of the sneeze guard and buffet lighting supports were soiled with more than a day's worth of accumulated dust. The area was in service at the time of the inspection. Cleaning began immediately.
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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-Deck 10 La Veranda - Cold Counter
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Violation:
The tops of the sneeze guard and buffet lighting supports were soiled with more than a day's worth of accumulated dust. The area was in service at the time of the inspection. Cleaning began immediately.
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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-Deck 5 Pantry Area
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Violation:
The backflow prevention device for the countertop coffee urns was heavily soiled with a black debris and the atmospheric vents were blocked.
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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-Deck 10 La Veranda
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Violation:
The top surface of the upright combination oven had recessed holes with screws inside use to fasten the top cover. These holes had more than a day's worth of accumulated food debris.
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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:
Buffet-Deck 10 La Veranda
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Violation:
Previously cleaned and sanitized sterling silver forks, knives, and spoons were stored in soiled racks after being polished. These utensils were removed for cleaning.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
29
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Site:
Galley-Deck 5
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Violation:
The handwash sink water temperature was measured at 68F. The area was in-service at the time of the inspection
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Galley-Deck 5 Pantry - Starboard Side
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Violation:
The water temperature for the handwash sink was measured at 140F. Remediation began immediately.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Galley-Deck 5 Cold Pantry
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Violation:
The handwash sink water temperature was measured at 48F. Ready to eat food was being prepared in this area at the time of the inspection. The inspector noticed a galley worker wash their hands in this handwash sink prior to going back to work. The pantry supervisor immediately instructed the worker to re-wash their hands at a handwash station with an acceptable water temperature. This preparation area had been in service preparing for the upcoming lunch service.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
33
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Site:
Galley-Deck 5 Cold Pantry
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Violation:
The deck was heavily soiled under the coffee machine counter. Cleaning 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-Deck 10 La Veranda
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Violation:
Above the water dispensing machine, the silicone at the bulkhead to deckhead juncture was chipping and peeling making the are difficult to clean. This bulkhead was soiled in this area. Cleaning began immediately.
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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. 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.:
36
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Site:
Buffet-Deck 10 La Veranda - Pasta Island
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Violation:
The lighting above the Pasta Island was insufficient in many areas. A light intensity of 130 lux to 140 lux was measured by the staff and inspector.
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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.:
36
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Site:
Buffet-Deck 10 La Veranda - Cold Counter
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Violation:
The lighting for the cold counter was insufficient. The light intensity was measured at 149 lux. 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.:
36
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Site:
Buffet-Deck 10 La Veranda - Pastry
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Violation:
The lighting above the pastry buffet was insufficient in many areas. An intensity of 145 lux to 162 lux was measured during the inspection.
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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.:
40
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Site:
Buffet-Deck 10 La Veranda - Multiple Areas
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Violation:
Three doors leading from the outside buffet area to the galley were left open during breakfast service operations.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
40
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Site:
Other-Deck 10 Pool Grill
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Violation:
The outside door to the pool grill pantry would not close sufficiently allowing possible pest migration.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
40
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Site:
Integrated Pest Management-IPM Plan and Training
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Violation:
The IPM plan dated November 2016 needed revising and updating. For example, the plan: (1) had hyperlinks in different sections to the logs that needed completion that did not work and made it impossible to verify if the logs mentioned in the plan were the ones presented, (2) indicated in sections 5 and 13 that an outside professional consultant would provide training to ship personnel but during the inspection, it was explained that there is no outside consultant currently, and (3) instructed in sections 7 and 10 about the reporting and follow up of sightings but it was unclear from the review of the logs presented if sightings outside of scheduled active monitoring had a place in the logs. Additionally, training was conducted by the person in charge of the IPM program implementation, but this person could not provide a training record for himself; the IPM plan stated that IPM certification was required annually.
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Recommendation:
Evaluate the IPM Plan for effectiveness periodically or whenever there is a significant change in the vessel?s operation or structure.
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Item No.:
44
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Site:
Medical-24-Hour Reports
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Violation:
The ship has been submitting 24-hour reports to VSP more than 36 hours before the vessel's expected arrival at U.S. ports. Cruise line procedure SMS/Med/P006 states to submit to VSP these reports no less than 24 hours-but not more than 36 hours before the vessel's expected arrival at the U.S. port, same as what is stated in the 2018 VSP Operations Manual. Staff acknowledged that the procedure was not being followed.
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Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP?during inspections and on request?knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 4 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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