|
|
|
Item No.:
*
|
|
Site:
Medical-Symptomatic Food Employee Timecard
|
|
Violation:
Timecard for a food employee during the voyage from April 2 - April 27, 2023, indicated the individual worked after experiencing symptoms of acute gastroenteritis (AGE) when they were supposed to be isolated. Electronic medical records indicated the crew member was properly isolated during this time and the timecard presented to the inspector was incorrect. The timecard was corrected.
|
|
Recommendation:
Ensure supporting documentation records are accurate.
|
|
|
Item No.:
02
|
|
Site:
Medical-AGE Surveillancel Log
|
|
Violation:
The 'Underlying Illness' column in the AGE log for the past two voyages were left blank for eight entries.
|
|
Recommendation:
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.:
05
|
|
Site:
Potable Water-Distant Point
|
|
Violation:
The distant point analyzer was not within ±0.2 MG/L (ppm) free residual chlorine when compared with multiple manual tests. Manual tests taken by the crew and the inspector averaged 1.94 ppm while the analyzer displayed values between 1.12-1.14 ppm. The inspector's and crew member's photometer has a tolerance of ±0.1 at the 1-2ppm range.
|
|
Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Non-Testable Log
|
|
Violation:
The log indicated only two backflow prevention devices for the pedicure stations in the Spa. When observed, each pedicure station had two devices for a total of four. Additionally, the brand and type of devices were incorrect.
|
|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
|
|
|
Item No.:
11
|
|
Site:
Medical-Symptomatic Employee Isolation
|
|
Violation:
During the segmented voyage from April 2 to April 27, 2023, a nonfood worker experienced symptoms of acute gastroenteritis (AGE) beginning at 1800 on 13 April but did not report to medical until 1000 on 14 April. Records indicated this employee did not work while symptomatic nor did they visit the crew mess. Additionally, during segmented voyage from April 27 to May 11, 2023, a food worker experienced AGE symptoms beginning on May 1 at 2300 but did not report to medical until May 2nd at 1130. This employee did not work or visit the crew mess while symptomatic. Disciplinary action was taken for both crew members.
|
|
Recommendation:
Ensure all crew members quickly report to the medical staff when experiencing AGE symptoms.
|
|
|
Item No.:
16
|
|
Site:
Room Service-Deck 9 - Bell Box Room Service Pantry
|
|
Violation:
Potentially hazardous foods (butter, milk, cheese, and yogurt) inside reach-in refrigerator #092425 were measured at temperatures between between 49°F and 50°F.The removable thermometer inside the refrigerator read 55°F. The refrigerator's display guage for the ambient temperature read 37°F. All potentially hazardous foods were discarded.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 14 - Horizon Court Portside
|
|
Violation:
The self-service serving tong for the bacon was laying on top of the food.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57°C [135°F] and the container is frequently cleaned and sanitized).
|
|
|
Item No.:
21
|
|
Site:
Bar-Deck 14 - Horizon Court
|
|
Violation:
Sealant was peeling and missing around the in-counter ice storage bin, making the area difficult to clean.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Room Service-Deck 9 - Bell Box Room Service Pantry
|
|
Violation:
Refrigerator #092425's display guage for the ambient temperature read 37°F, while the removable thermometer read 55°F. Potentially hazardous foods were stored in the refrigerator. The inspector and crew took several temperatures of the food items and temperatures ranged between 49°F and 50°F. All potentially hazardous foods were discarded.
|
|
Recommendation:
Ensure ambient air temperature measuring devices are maintained in good repair and are accurate within the intended range of use.
|
|
|
Item No.:
24
|
|
Site:
Room Service-Deck 9 - Bell Box Room Service Pantry
|
|
Violation:
The final sanitizing rinse utensil surface temperature of the in-use hood-type glasswash machine did not reach 160°F during four separate tests using different methods. For the first two tests, the inspector's thermocouple measured between 151°F and 158°F. On the third cycle, thermolabels placed on the final sanitizing rinse spray arms did not produce a reading at 170°F. On the fourth cycle, one thermometer measured 153.7°F and one measured 155.3°F. The machine was taken out-of-service.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
24
|
|
Site:
Galley-Warewash
|
|
Violation:
The final sanitizing rinse utensil surface temperature of the in-use hood-type glasswash machine did not reach 160°F during six separate tests using different methods. For the first four tests, the inspector and crew's thermometers did not reach 160°F. On the fifth cycle, thermolabels placed on the final sanitizing rinse spray arms did not reach 170°F. On the sixth cycle, thermolabels placed on the manifold did not reach 170°F. The machine was taken out-of-service.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
24
|
|
Site:
Bar-Deck 15 - The Grille Bar
|
|
Violation:
No free chorine residual registered on the test strip when the sanitizing rinse water in the bucket was tested.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 12 - Ice Machine
|
|
Violation:
There was a slimy black substance on the lower ice deflector. The inspector was able to remove the substance with an alcohol swab.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Deck 15 - The Grille Bar
|
|
Violation:
The ice machine in the bar pantry area had black debris in both water catch trays (non-food contact surface).
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Deck 14 - Pizzeria
|
|
Violation:
The ice machine had black and white debris in both water catch trays (non-food contact area).
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Other-Deck 14 - Swirl Pantry
|
|
Violation:
There was debris on the counter under the ice cream machine. The area had not been in service since the night before the inspection.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 12 - Ice Machine
|
|
Violation:
The ice machine had black debris in both water catch trays (non-food contact area).
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Deck 14 - Horizon Court
|
|
Violation:
The ice machine had black debris in both water catch trays (non-food contact area).
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Room Service-Deck 9 - Bell Box Room Service Pantry
|
|
Violation:
Four of the seven inverted coffee urns that the inspector checked had water droplets inside. The urns were stored on shelves that did not allow for air drying. Crew checked the remaining urns and moved them to an appropriate drying area.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
31
|
|
Site:
Other-Deck 14 - Swirl Pantry
|
|
Violation:
One spray bottle of a toxic cleaning solution not required for the operation was stored in the open area.
|
|
Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel. Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-Decks
|
|
Violation:
Deck tiles, deck grouting, deck coving, and concrete decks throughout the food service outlets were in poor repair, missing, or recessed. These locations included: the Lido waiter stations, Lido galley, Main galley, and crew galley.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Pantry-Deck 14 - Horizon Court
|
|
Violation:
There was a large pool of standing water on the deck behind the ice machine. It was not apparent where the water was coming from.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 5 - Potwash
|
|
Violation:
Water was leaking from the deckhead light fixture above the potwash final sanitizing rinse area and pooling on the deck. The technician stated a water pipe was leaking and it was fixed before the end of the inspection.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 5 - Potwash
|
|
Violation:
Water was leaking from the deckhead light fixture above the potwash final sanitizing rinse area and pooling on the deck. The technician stated a water pipe was leaking and it was fixed before the end of the inspection.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 14 - Horizon Court Portside
|
|
Violation:
One small fly was observed under the sneeze guard resting on a plate of cold smoked salmon. The fly did not land on the food while the inspector was in the area.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Pantry-Deck 14 - Horizon Court
|
|
Violation:
One small fly was seen flying around the ice machine.
|
|
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.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-AC Unit 7071
|
|
Violation:
The panels of the droplet eliminator and condensate collection trough inside this unit were soiled with an accumulation of black and grey moldy residue.
|
|
Recommendation:
Keep air handling units clean.
|
|
|
Item No.:
44
|
|
Site:
Recreational Water Facilities-Turnover Rates
|
|
Violation:
The ship presented an inaccurate turnover rate calculation for the Lotus Pool during the inspection. The calculated rate for the Lotus Pool indicated a turnover rate of 9.04 hours, well above the 6-hour requirement. When the inspector brought this discrepancy to the crew?s attention, they stated they will need to replace the filters to bring the rate back into compliance. This facility was not in operation during the inspection and therefore the actual flow rate could not be confirmed. It wasn?t until after the inspection, that the inspector was notified the turnover rate was within the required timeframe and the calculated rate provided to the inspector was in error.
Additionally, it was unclear on how to classify the Splash Pool (~8 inches depth, no features) that had a calculated turnover rate of 0.76 hours. Crew stated it is typically used as a wading pool by adults. The ship has not had any children onboard during recent voyages; however, is used by children when they are onboard. The company?s website for this ship identifies this pool as a children?s pool. After the inspection, it was confirmed by the company?s corporate office the pool is intended to be used as a wading pool and not exclusively as a children?s pool. The turnover rate is adequate for the wading pool classification.
|
|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters. Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool. This applies to wading or swimming pools but not to children's pools. The water for the slide must come directly from the basin of the pool and return directly to the basin of the pool. Flow rates from flow meters must be used to calculate turnover rates. Apply the most protective turnover rate for facilities that meet the definition of more than one type of RWF. Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP?during inspections and on request ? knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 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 6 of the VSP 2018 Operations Manual as it relates to their assigned duties. Ensure Turnover Rate Calculations are accurate and RWFs are classified correctly.
|
|