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Item No.:
02
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Site:
Medical-Public Vomiting/Diarrhea Incident Evaluation
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Violation:
Review of housekeeping logs disclosed several instances of individuals vomiting or having diarrhea in public areas or inside their stateroom. Housekeeping staff stated they provided medical with cabin numbers when these instances occurred and asked security to use cameras to try and identify the passenger if it occurred in a public area. Medical had no record of these PVI/PDI events to determine if these passengers met the AGE reportable case definition and required isolation since no evaluation was documented. Recent PVI/PDI dates identified inside guest cabins included: (1) May 2, Guest Cabin 8130; (2) May 1, Guest Cabin 8108; April 11, Guest Cabin 0102; April 9, Guest Cabin 8221; April 5, Guest Cabin 0315; April 1, Guest Cabin 8019.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
Ensure medical records document evaluations for public vomit/diarrhea incidents when the individuals involved are identified. Proper evaluation should include determining if the individuals meet the definition of an AGE reportable case and assessing the need for isolation.
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Item No.:
03
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Site:
Potable Water-Bunkering Records
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Violation:
Manual bunkering records for 27 April indicated bunkering began at 1330, and at 1345, 2ppm chlorine was reached. On successive manual checks at 30-minute increments from 1415 until 1640 the chlorine level was recorded below 2ppm, and no notations or notes were on the log. Additionally, on 1 May, records showed a checked box indicating 2ppm chlorine and a pH below 7.8 was met at 1335, however, manual readings on the same record indicated only 1.89ppm at both 1335 and 1400. The minimum 2ppm chlorine was not reached until 1430. Staff could not explain the discrepancies. The ship was not using chart recorders or data loggers to verify the chlorine values between readings. These logs were signed off by supervisory personnel.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
06
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Site:
Potable Water-Bunkering
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Violation:
During active bunkering on the day of the inspection, the pH and chlorine analyzer displayed readings of 8.13 and 2.40ppm respectively. Manual tests after several hours of bunkering found pH to be 7.6 and free chlorine 3ppm. The analyzer was recalibrated. Additionally, High Range DPD tablets were being used by staff to measure the chlorine values and calibrate the analyzer instead of DPD 1 which is instructed for use at lower chlorine levels.
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Recommendation:
Maintain the halogen analyzer-chart recorder properly and operate it in accordance with the manufacturer?s instructions. Conduct a manual comparison test daily to verify calibration. Calibrate whenever the manual test value is greater than 0.2 ppm higher or lower than the analyzer reading.
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Item No.:
08
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Site:
Potable Water-RPZ Test Kits
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Violation:
The ship's two RPZ test kits expired on 4 May 2024.
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Recommendation:
Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves. Ensure test equipment is up to date and calibrated.
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Item No.:
08
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Site:
Potable Water-Striping
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Violation:
Pipe striping after the RPZ on the production line from evaporator 1 going to technical water was striped blue/gray/blue.
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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.
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Item No.:
08
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Site:
Bar-Deck 11 - Great Outdoors - Beverage Station
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Violation:
The backflow prevention device for the countertop ice machine was in disrepair with a buildup of debris blocking the vents. This was corrected 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:
Bar-Deck 11 - Great Outdoors - Beverage Station
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Violation:
The backflow prevention device for the countertop coffee machine was in disrepair with a buildup of debris blocking the vents.. This was corrected.
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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 5 - Beverage Station
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Violation:
The backflow prevention device for the coffee maker was is disrepair with clogged vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Late Report
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Violation:
On 6 May, a nonfood worker experienced AGE symptoms at 0010 and did not report to medical until 1010 later that day. Records indicated the crew member had breakfast in the crew mess after they were symptomatic. Retraining and disciplinary actions were taken.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours.
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Item No.:
20
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Site:
Galley-Deck 11 - Moderno
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Violation:
The inside grill lights in the splash area were cracked and soiled. This was corrected immediately.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
20
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Site:
Galley-Deck 5 - Seven Seas
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Violation:
The countertop microwave oven was missing tabs that hold up the splash cover on the inside top food splash area.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
21
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Site:
Galley-Deck 5 - Seven Seas
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Violation:
In the hot holding area, combination oven #1 and #2 had instrumentation face plates that were peeling and cracked making them difficult to clean.
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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.
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Item No.:
26
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Site:
Galley-Deck 11 - Moderno
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Violation:
The inside grill lights in the splash area were cracked and soiled. This was corrected immediately.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
26
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Site:
Galley-Deck 11 - Moderno
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Violation:
The underside of the hot line serving shelf was heavily soiled with food debris in the food splash area. This area had been previously cleaned. This was corrected.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food-splash surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
26
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Site:
Galley-Deck 11 - Topside
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Violation:
The port side ice machine had a small amount of black debris on the water supply arm. This was cleaned 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:
Galley-Deck 5 - Beverage Station
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Violation:
The backflow prevention device for the juice dispenser was heavily soiled with a brown slimy material. Cleaning took place 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.:
32
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Site:
Buffet-Deck 11 - Garden Cafe - Ice Cream Area
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Violation:
The lids to two trash cans were not tight fitting and did not cover the opening of the cans. Trash including soiled coffee cups, coffee grounds, and paper cups were in the trash cans. This area was not in-service and no staff was present during the inspection.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
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Item No.:
33
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Site:
Other-Deck 12 - Teppanyaki
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Violation:
The deckhead above the food preparation cart storage area was cracked in two places making this area difficult to keep clean.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Other-Deck 12 - Teppanyaki
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Violation:
The deckhead above the food preparation cart storage areas had ventilation slats with no cover and was open to the plenum. Dusty cables and wires could be seen. This area was not in operation at the time of the inspection. Additionally, one of the deckhead panels above the cart storage areas was cracked in two places.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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 that slots for supply ventilation over the void space (plenum) are not directly over food preparation, food storage, or clean equipment storage. This applies to vessels built or renovated in accordance with the 2011 Construction Guidelines or later.
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Item No.:
33
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Site:
Bar-Deck 11 - Great Outdoors
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Violation:
The front counter shutters above the bar counter were made of wood that was peeling and chipping making the surface difficult to clean. Additionally, the wood shutters were soiled in multiple areas.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Bar-Deck 11 - Great Outdoors
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Violation:
The light fixtures above the service counter were rusty and had peeling paint. The lights were heavily soiled due to difficult to clean features.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. 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 11 - Garden Cafe - Portside
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Violation:
The deck coving at the passenger side of the main buffet entrance was soft silicone. This material is not hard, durable, or easily cleanable.
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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). Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
36
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Site:
Buffet-Deck 11 - Garden Cafe - Portside
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Violation:
The light intensity at two shelves on both forward and aft back bar glass storage cabinets measured 35 lux. This bar was in service at the time of the inspection.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Buffet-Deck 11 - Garden Cafe - Portside
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Violation:
The light intensity measured 145 lux at the hot cereal station. The area was open for service at the time of the inspection. This was corrected 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 11 - Moderno
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Violation:
The light intensity measured 170 lux at the front food service counter between the hot holding well and the micro station. This area was not open for service at the time of the inspection. This was corrected.
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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:
Bar-Deck 11 - Topside
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Violation:
The light intensity at the handwashing station measured 70 lux. This was corrected.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
38
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Site:
Galley-Deck 11 - Garden Cafe
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Violation:
A soiled wet mop and bucket were stored resting against the cleaning locker. The was corrected.
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Recommendation:
Store maintenance tools such as mops, brooms, and similar items in an orderly manner that facilitates cleaning of the area used for storing the maintenance tools. Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
41
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Site:
Housekeeping-AGE Cabin Disinfection and Logs
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Violation:
Staff reported they do not lower the pH of the generated electrolyzed water to under 7 when disinfecting cabins that have reportable AGE cases. Electrolyzed water from the generators was measured at 100ppm and a pH between 7 and 8. It was recommended to lower the pH for cabin disinfection for AGE cases to ensure the more powerful and effective hypochlorous acid (HOCL) is dominant in solution. Additionally, these logs indicated 1,000ppm chlorine is to be used to disinfect hard surfaces in cabins, however, 100ppm of electrolyzed water is being used for this purpose.
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Recommendation:
Lower the pH for cabin disinfection for AGE cases to ensure the more powerful and effective HOCL is dominant in solution. Update logs to reflect actual procedures.
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Item No.:
43
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Site:
Ventilation-Filters
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Violation:
Filters visually inspected in AC Station 3.8 (AC305) and Station 1.6B (001) were heavily soiled with dust/debris.
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Recommendation:
Keep air handling units clean.
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Item No.:
44
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Site:
Housekeeping-Private Whirlpool Disinfection
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Violation:
It was explained the procedures to disinfect private cabin whirlpools are to use 100ppm chlorine for 30 minutes every three days or every change in occupancy. This procedure was observed for the newly installed three-person hot tub in cabin 11003. During the process, a crew member was observed pouring a predetermined amount of bleach into the tub without checking to ensure the concentration was 100ppm. When the inspector measured the concentration, the chlorine level was only 50ppm. The crew member was retrained to measure the chlorine level in the tub before and after the 30 minutes to ensure procedural concentrations are met.
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Recommendation:
Ensure the supervisor or person in charge of housekeeping operations on the vessel demonstrates to the VSP?during inspections and on request ? knowledge of housekeeping operations, is able to demonstrate this knowledge by compliance with section 9 of the 2018 VSP Operations Manual of these guidelines or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with section 9 of the 2018 VSP Operations Manual as it relates to their assigned duties. Ensure disinfection procedures for private whirlpools are met.
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Item No.:
44
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Site:
Potable Water-Bunkering Operations
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Violation:
Manual bunkering records for 27 April indicated bunkering began at 1330, and at 1345, 2ppm chlorine was reached. On successive manual checks at 30-minute increments from 1415 until 1640 the chlorine level was recorded below 2ppm, and no notations or notes were on the log. Additionally, on 1 May, records showed a checked box indicating 2ppm chlorine and a pH below 7.8 was met at 1335, however, manual readings on the same record indicated only 1.89ppm at both 1335 and 1400. The minimum 2ppm chlorine was not reached until 1430. Staff could not explain the discrepancies. The ship was not using chart recorders or data loggers to verify the chlorine values between readings. These logs were signed off by supervisory personnel.
During active bunkering on the day of the inspection, the pH and chlorine analyzer displayed readings of 8.13 and 2.40ppm respectively. Manual tests found pH to be 7.6 and free chlorine 3ppm. The analyzer was recalibrated. Additionally, High Range DPD tablets were being used by staff to measure the chlorine values and calibrate the analyzer instead of DPD 1 which is instructed for use at lower chlorine levels.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 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 5 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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