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Item No.:
01
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Site:
Medical-Reporting
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Violation:
A 24-Hour repot was sent on 10 January for the Port Canaveral arrival on 12 January. On 22 February, there were an additional 3 passenger cases of acute gastroenteritis; however there was no confirmation for a 4-hour report or documentation of the report was sent. Crew presented an internal email where it was discussed that the electronic medical system did not automatically send a report to the MIDRS system as required. No manual report was submitted.
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Recommendation:
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) log
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Violation:
The AGE log reflected that a crew member experienced an onset of AGE symptoms at 0815 on 7 January but did not report to medical until 2031 after working from 0930-1200, working from 1600-2017, and eating in in crew mess at 1230. Crew explained that this was not a late reported and was actually a system error because the crew member's first symptom was at 2017 when they left work and reported to medical.
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Recommendation:
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Item No.:
02
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Site:
Medical-Immediate Close Contact Follow Up
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Violation:
On 6 Feb, a crew member experienced an onset of acute gastroenteritis symptoms at 2130 and promptly reported to medical at 2137. The first interview of the asymptomatic immediate close contact was longer than 8 hours later at 1156 on 7 Feb. There was another check at 2140. The last interview was conducted at 1032 on 8 Feb, which was 11 hours earlier than the required 48 hour interview.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic cabin mates or immediate contacts of symptomatic crew: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members' symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
An immediate contact is someone sharing a cabin either full-time or part-time or sharing a cabin's bathroom facilities. This includes boyfriends, girlfriends, spouses, and significant others. Ensure to document if the symptomatic crew member has or not cabin mate(s) or other immediate contact(s).
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Item No.:
02
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Site:
Medical-Immediate Close Contact Follow Up
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Violation:
On 6 February, a crew member experienced an onset of acute gastroenteritis symptoms at 1950 and promptly reported to medical at 2000. The first follow up was conducted at 1214 on 7 February which was not conducted within the first 8 hours.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic cabin mates or immediate contacts of symptomatic crew: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members' symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
An immediate contact is someone sharing a cabin either full-time or part-time or sharing a cabin's bathroom facilities. This includes boyfriends, girlfriends, spouses, and significant others. Ensure to document if the symptomatic crew member has or not cabin mate(s) or other immediate contact(s).
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Item No.:
02
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Site:
Medical-Immediate Close Contact Follow Up
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Violation:
On 6 February, a crew member experienced an onset of acute gastroenteritis symptoms at 0445 and promptly reported to medical at 0503. In the case file for the symptomatic crew member, there was a note at the zero hour that the cabin mate was asymptomatic and would be followed up. However, there was no further documentation of any follow up for the cabin mate. There was no entry in the electronic medical record that a case had been opened to track the follow up of this individual, and the individual's name was not identified in the same manner that all other close contacts were identified.
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Recommendation:
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) log
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Violation:
On 01 February, a crew member experienced an onset of acute gastroenteritis (AGE) symptoms at 2200 and reported to medical at 2240. The last symptom was on 3 February at 0200; however, the AGE log recorded the last symptom at 2200 on 1 February. Crew reported this was a known issue with the electronic medical system.
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Recommendation:
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Item No.:
08
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Site:
Potable Water-Deck 5 Spa Thermal Treatment Equipment Room
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Violation:
No backflow prevention device was installed on the potable water line supplying the steam generator. Aromatherapy liquid was injected into the line and the cross-connection control plan indicated there was a device installed.
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Recommendation:
Install a backflow prevention device.
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Item No.:
08
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Site:
Potable Water-Deck 5 Spa Thermal Treatment Equipment Room
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Violation:
The potable water line penetrating the bulkhead and directed to the steam generator was not striped blue or blue/green/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. 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. Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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.
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Item No.:
10
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Site:
Recreational Water Facilities-Beach Pool
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Violation:
The pool was filled to the highest level, but the water on the beach are with the chairs did not reach the outer skim gutter. The outer skim gutter made up at least half the skim gutter perimeter of the facility. VSP is in discussion with the corporate office to conduct a dye test of the facility to determine the effectiveness of skimming and recirculation of the water. This was written on the previous inspection.
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Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
11
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Site:
Medical-Symptomatic Crew Member Isolation
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Violation:
On 29 January, a new sign-on experienced symptoms of acute gastroenteritis at 0900 but didn't report to medial until 1711. During that time, the crew member was in training and also ate in crew mess at 1400. The crew member had just received training 3 days prior regarding AGE and received disciplinary action.
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Recommendation:
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Item No.:
17
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Site:
Galley-Deck 4 - Cold Station - Cooling Records
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Violation:
Recorded initial cooling temperatures for cooling PHF food items were below 135 F. On 7 February the initial cooling temperatures recorded for prime rib was 132 F and beef tenderloin was recorded at 133 F at the start of cooling. Additionally, on 8 February, the initial cooling temperatures for a rack of lamb was recorded at 130 F.
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Recommendation:
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Item No.:
19
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Site:
Provisions-Deck 2 - Frozen Fish
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Violation:
The top surface of multiple cardboard cases of frozen cod, tuna, and crab products had excessive frozen water droplets. Frozen water droplets were observed on the deckhead immediately above these food items which were stored in the back of the room near the evaporator condensers. No active dripping was observed.
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Recommendation:
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Item No.:
19
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Site:
Provisions-Deck 1 - General Frozen
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Violation:
The top and side section of a cardboard case of pastries had an accumulation of ice. Immediately above the case, there was a frozen icicle extending from the corner of a deckhead hatch indicating a possible water leak. Food items were relocated from under this area.
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Recommendation:
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Item No.:
19
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Site:
Buffet-Windjammer Cold Sections
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Violation:
The food was unprotected from the sides by the plate pick-up stations. The distance between the exposed food and where consumers pick-up their plates was less than 1 meter (40 inches). This was mostly with food farther back in the counters.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
20
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Site:
Galley-Johnny Rockets
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Violation:
The ice scoop hook inside the ice bin of the ice machine was in disrepair. This was corrected.
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Recommendation:
Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.
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Item No.:
20
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Site:
Galley-Deck 3 - Potwash
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Violation:
A previously cleaned and sanitized baking pan had peeling perfluorocarbon resin coating on the food contact surface.
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Recommendation:
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Item No.:
20
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Site:
Other-Deck 4 - Teppanyaki Grills
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Violation:
Peeling soft silicone was observed on the back horizontal seam where the back of the grill joins the consumer counter on all three grills.
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Recommendation:
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Item No.:
21
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Site:
Galley-Windjammer
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Violation:
In the potwash clean storage, several black pans used for presentation of food had peeling coating, mostly from the sides.
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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.:
21
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Site:
Galley-150 Central Park
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Violation:
In the dishwash, a rack with clean cutting boards was in heavy disrepair.
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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.
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Item No.:
21
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Site:
Galley-Jamie's Italian
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Violation:
In the dishwash clean storage, the backside of small pottery bowls for mayo was rough and not smooth.
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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.
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Item No.:
21
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Site:
Pantry-Ice Station 1627
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Violation:
The thin plastic film was ripped but still mostly attached to the two filters attached to the bulkhead near the ice machine. One, that was replaced in Sept 2019, had water trapped in the plastic. The plastic was removed.
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Recommendation:
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Item No.:
21
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Site:
Galley-Solarium
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Violation:
In the dishwash clean storage, the backside of small pottery round utensils was rough and not smooth.
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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.
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Item No.:
21
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Site:
Children Area-Adventure Ocean Royal Babies and Tots
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Violation:
Between the food service counter and the bulkhead, there was a difficult to clean ledge and difficult to clean seam behind the ledge. There was no coving at the counter to bulkhead junctures.
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Recommendation:
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Item No.:
22
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Site:
Bar-Coastal Kitchen
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Violation:
The solution in the sanitizing bucket was cloudy. Corrections started immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 4 - Starboard Glasswash
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Violation:
This machine was out of service due to improper final sanitizing temperatures. According to crew, this issue was identified earlier in the day and was currently being fixed.
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Recommendation:
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Item No.:
22
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Site:
Pantry-Deck 15 Sand Bar
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Violation:
Six wash nozzles were soiled with debris of the hood-type machine. There was equipment in the machine at the time.
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Recommendation:
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Item No.:
23
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Site:
Galley-Park Caf
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Violation:
In the dishwash, the wash temperature of the in-use single rack hood-type warewasher was 145-147F. The data plate indicated a minimum wash temperature of 150F. Corrections started 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-Deck 15 Pool Bar
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Violation:
The sanitizing solution in the bucket measured less than 50 ppm. The area was open for service.
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Recommendation:
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Item No.:
25
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Site:
Bar-Coastal Kitchen
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Violation:
The wiping cloth in the sanitizing bucket was stored in a cloudy solution. Corrections started immediately.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-Windjammer
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Violation:
Above the cuber panel of the ice machine was soiled with pink residues. Corrections started immediately.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Solarium
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Violation:
In the dishwash clean racks, a previously cleaned scoop was soiled with cheese residues. Corrections started immediately.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Bar-Deck 17 Suite Deck Zone
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Violation:
At least six plastic glasses were soiled on the food-contact surface with small pieces of food debris. Crew removed the glasses to be recleaned.
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Recommendation:
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Item No.:
26
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Site:
Galley-Park Caf
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Violation:
In the front preparation area, around 8 plates next to the roast station were soiled with food residues. Corrections started immediately.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Pantry-Ice Station 1354
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Violation:
There was a small amount of light brown debris on the inside of the ice machine evaporator water curtain. It was removed for cleaning.
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Recommendation:
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Item No.:
26
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Site:
Galley-Deck 4 - Bakery - Bread Slicers
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Violation:
Old sticky food soil of more than a day's accumulation was inside hard to access technical areas in back of the automated slicing bin to the gray bread slicer. Stainless steel metal guards were bolted to the slicer making access to these technical areas hard to access. Sections of the slicing bread blade moves through these technical areas when in operation. Additionally, old food soil was present in recessed fasteners inside the slicing blade storage housing to the previously cleaned black bread slicer.
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Recommendation:
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Item No.:
27
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Site:
Galley-Deck 4 - Bakery - Gray Bread Slicer
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Violation:
Old sticky food soil of more than a day's accumulation was inside hard to access technical areas in back of the automated slicing bin to the gray bread slicer. Stainless steel metal guards were bolted to the slicer making access to these technical areas hard to access.
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Recommendation:
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Item No.:
30
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Site:
Bar-Deck 8 Vintages
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Violation:
The soap at the handwash sink appeared to be watered down. The area was open at the time of the inspection but no passengers were present. Crew agreed that it was similar to the soap that was seen at the Suite Deck Zone.
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Recommendation:
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Item No.:
30
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Site:
Bar-Deck 17 Suite Deck Zone
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Violation:
The soap at the handwash sink appeared to be watered down. When compared to soap from the source bottle, the soap at the sink was thin, runny, and not nearly as viscous. The area was open but no passengers were present. Crew replaced the soap.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Bar-Deck 15 Sand Bar
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Violation:
There was excessive standing water on the deck. Crew reported maintenance had just been contacted, and that the water was coming up through the tiles.
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Recommendation:
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Item No.:
33
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Site:
Children Area-Adventure Ocean Royal Babies and Tots
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Violation:
There was no coving at the cabinet to deck juncture below the food counter or at cabinet to deck and deck to bulkhead junctures behind the refrigerator.
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Recommendation:
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Item No.:
33
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Site:
Pantry-Aqua
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Violation:
The swing door leading to the outside was in disrepair, leaving gap from the door frame of about 6 inches.
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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:
Galley-Windjammer
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Violation:
In the hot galley, the bulkhead-mounted electrical outlets were heavily soiled more than a day's worth of accumulation of food residues.
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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:
Provisions-Deck 2 - Frozen Fish
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Violation:
An accumulation of frozen water droplets were observed on the deckhead in the back of the room near the evaporator condensers.
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Recommendation:
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Item No.:
33
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Site:
Provisions-Deck 1 - General Frozen
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Violation:
The left bulkhead behind the condenser units had sections with significant ice build-up.
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Recommendation:
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Item No.:
37
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Site:
Buffet-Aft Beverage Station
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Violation:
A heavy amount of steam escaped the two actively brewing counter mounted coffee units and formed as condensate on the painted plaster deckhead above.
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Recommendation:
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Item No.:
37
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Site:
Provisions-Deck 1 - General Frozen
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Violation:
The top and side section of a cardboard case of pastries had an accumulation of ice. Immediately above the case, there was a frozen icicle extending from the corner of a deckhead hatch indicating a possible water leak. Food items were relocated from under this area.
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Recommendation:
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Item No.:
39
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Site:
Galley-Park Caf
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Violation:
In the front preparation area, a fly was inside food display C.
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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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Item No.:
40
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Site:
Pantry-Aqua
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Violation:
The swing door leading to the outside was in disrepair, leaving gap from the door frame of about 6 inches.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
44
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Site:
Potable Water-Chlorine Generation Variance
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Violation:
The five individual salt storage bins in the room with the chlorine generator room were not locked as stated in the variance paperwork; however, the only equipment in the room was related to the chlorine generation system and only three personnel on the ship had keys to the room. VSP inspectors determined this is protective of public health, but advise the company to submit a revised variance to include these procedures in lieu of locking the individual bins.
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Recommendation:
Procedures, systems, equipment, technology, processes, or activities that are not identified in the scope of this manual must not be tested or introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review. If the review determines the concept is within the scope of the VSP Operations Manual, written procedures, control measures, or a complete variance submission may be required. Revise the variance procedures and resubmit to VSP for approval.
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