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Item No.:
01
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|
Site:
Medical-
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|
Violation:
THE DATE OF ARRIVAL AND PORT OF ARRIVAL WERE INCORRECT ON THE 24-HOUR PRIOR TO ARRIVAL REPORT.
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|
Recommendation:
Ensure that accurate information is submitted in all required reports.
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Item No.:
02
|
|
Site:
Medical-
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|
Violation:
SAMPLE COLLECTION CONTAINERS FOR BACTERIAL SAMPLING OF STOOL WERE NOT AVAILABLE. LABELS FOR SHIPPING CLINICAL SPECIMENS WERE NOT AVAILABLE. THIS IS A NEW REQUIREMENT IN THE 2005 VSP OPERATIONS MANUAL.
|
|
Recommendation:
Ensure that at least 10 clinical specimen collection containers for both viral and bacteriological agents (10 each), as well as the proper shipping containers and labels for same, are maintained by the medical staff.
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Item No.:
02
|
|
Site:
Medical-
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|
Violation:
THE VESSEL WAS NOT USING THE 2005 VERSION OF THE STANDARDIZED GASTROINTESTINAL ILLNESS LOG. THE TRANSLATION FROM ENGLISH TO JAPANESE OF THE 72-HOUR QUESTIONNAIRE TRANSPOSED THE FIRST AND LAST NAMES OF THE PASSENGER ON THE FORMS. THIS IS A NEW REQUIREMENT IN THE 2005 VSP OPERATIONS MANUAL.
|
|
Recommendation:
Ensure that the current version of the standardized gastrointestinal illness form is used. Ensure that accurate translations are made of the questionnaire.
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|
Item No.:
08
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|
Site:
Potable Water-
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|
Violation:
BACKFLOW PROTECTION DEVICES WERE NOT PROVIDED ON THE POTABLE WATER LINES SUPPLYING THE PASSENGER LAUNDRY MACHINES. THESE AREAS WERE NOT ADDRESSED IN THE COMPREHENSIVE CROSS-CONNECTION CONTROL PROGRAM.
|
|
Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
BACKFLOW PROTECTION DEVICES WERE NOT PROVIDED ON THE POTABLE WATER LINES SUPPLYING THE PASSENGER LAUNDRY MACHINES. THESE AREAS WERE NOT ADDRESSED IN THE COMPREHENSIVE CROSS-CONNECTION CONTROL PROGRAM.
|
|
Recommendation:
Ensure that the cross-connection control program includes at minimum: a complete listing of cross-connections and the backflow prevention method/device for each, so that there is a match to the plumbing system component and location, and an inspection frequency. Ensure that air-gaps are included in the listing.
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Item No.:
08
|
|
Site:
Potable Water-
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|
Violation:
ON 05/28/2006 TESTING FOR FREE CHLORINE RESIDUAL WAS CONDUCTED AT 1500 HOURS, 1630 HOURS, AND 1930 HOURS. PER THE ENGINEER BUNKERING HAD STOPPED BETWEEN 1630 AND 1930 THEN RESUMED AGAIN BUT THE RECORDS DID NOT INDICATE THIS.
|
|
Recommendation:
Ensure that free residual halogen monitoring is performed at least hourly during the bunkering of potable water and performed at least once every 4 hours during the onboard production of potable water.
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Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
THE POTABLE WATER LINE IN THE FORWARD SPA ROOM WAS NOT STRIPED BLUE. THE SEAWATER LINE IN THIS ROOM WAS STRIPED LIGHT BLUE.
|
|
Recommendation:
Ensure that potable water piping and fittings are painted or stripped auxiliary blue, or in accordance with ISO 14726, at 5 m (15 feet) intervals on each side of partitions, decks, and bulkheads in all spaces, except where the decor would be marred by such markings.
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Item No.:
08
|
|
Site:
Potable Water-GRAND SPA TECHNICAL ROOM
|
|
Violation:
BACKFLOW PROTECTION WAS NOT PROVIDED AT THE FILL LINES FOR THE GRAND SPA.
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|
Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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|
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Item No.:
08
|
|
Site:
Potable Water-SPA STEAM GENERATORS
|
|
Violation:
BACKFLOW PROTECTION WAS NOT PROVIDED ON THE POTABLE WATER LINES SUPPLYING THE STEAM ROOM GENERATORS.
|
|
Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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|
Item No.:
08
|
|
Site:
Galley-
|
|
Violation:
AN AIR GAP OR BACKFLOW PROTECTION DEVICE WAS NOT PROVIDED ON THE FILL LINES FOR TWO KETTLES.
|
|
Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
|
|
|
Item No.:
08
|
|
Site:
Galley-
|
|
Violation:
AN AIR GAP OR BACKFLOW PROTECTION DEVICE WAS NOT PROVIDED ON THE FILL LINES FOR TWO KETTLES.
|
|
Recommendation:
Ensure that backflow preventers are installed when air gaps are impractical or when water under pressure is required.
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|
|
Item No.:
10
|
|
Site:
Whirlpool/Spa-
|
|
Violation:
THERE WAS NO INDICATION THAT THE DRAIN COVERS IN THE GRAND SPA WERE STAMPED AS ANTI-ENTRAPMENT DRAIN COVERS. THERE WAS NO DOCUMENTATION ON THESE DRAIN COVERS ON THE VESSEL. THIS IS A NEW REQUIREMENT IN THE 2005 VSP OPERATIONS MANUAL.
|
|
Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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|
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Item No.:
10
|
|
Site:
Swimming Pool-
|
|
Violation:
THERE WAS NO INDICATION THAT THE DRAIN COVER IN THE MAIN POOL WAS STAMPED AS ANTI-ENTRAPMENT. THERE WAS NO DOCUMENTATION TO INDICATE THAT THIS DRAIN COVER WAS ANTI-ENTRAPMENT. THIS IS A NEW REQUIREMENT IN THE 2005 VSP OPERATIONS MANUAL.
|
|
Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers have either the plumbing/engineering approving organization stamp and flow rate affixed to the cover, or that a letter is maintained aboard the vessel certifying that the cover meets the safety requirements outlined in AMSE/ANSI A112.19.8M or an equivalent standard.
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|
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Item No.:
10
|
|
Site:
Swimming Pool-POOL, WHIRLPOOL SPA, AND GRAND SPA
|
|
Violation:
THE DISINFECTION CONCENTRATION AND CONTACT TIME NOTED IN THE FECAL ACCIDENT PROCEDURE WERE NOT SUFFICIENT TO ADDRESS LOOSE STOOLS.
|
|
Recommendation:
Ensure that a written or electronic record is made of all fecal accidents. Ensure that the record includes the pool name, date and time of incident, response steps taken, the free residual halogen level achieved following cleaning, and the contact time.
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|
|
Item No.:
10
|
|
Site:
Whirlpool/Spa-GRAND SPA
|
|
Violation:
THE GRAND SPA WAS NOT OPERATED AT SUFFICIENT HALOGENATION LEVELS UNTIL JUNE 04, 2006. PRIOR TO THAT TIME THE LEVEL OF FREE HALOGEN RESIDUALS WERE LESS THAN 1.0 PPM. THE VESSEL ARRIVED IN THE UNITED STATES ON JUNE 11, 2006. THE CHANGE TO COMPLY WITH THE 2005 VSP OPERATIONS MANUAL OCCURRED LESS THAN 15 DAYS PRIOR TO ARRIVAL IN THE UNITED STATES. IN ADDITION, THERE WAS NO INDICATION THAT THE FREE HALOGEN RESIDUAL WAS RAISED TO 10 PPM AND CIRCULATED FOR ONE HOUR AT THE END OF EACH DAY OR THAT THE WATER WAS DUMPED ON A DAILY BASIS.
|
|
Recommendation:
Ensure that the free residual halogen is increased to at least 10.0 mg/L (ppm) in whirlpool spas and circulated for at least 1 hour at the end of each day.
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|
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Item No.:
10
|
|
Site:
Whirlpool/Spa-GRAND SPA
|
|
Violation:
THE GRAND SPA WAS NOT OPERATED AT SUFFICIENT HALOGENATION LEVELS UNTIL JUNE 04, 2006. PRIOR TO THAT TIME THE LEVEL OF FREE HALOGEN RESIDUALS WERE LESS THAN 1.0 PPM. THE VESSEL ARRIVED IN THE UNITED STATES ON JUNE 11, 2006. THE CHANGE TO COMPLY WITH THE 2005 VSP OPERATIONS MANUAL OCCURRED LESS THAN 15 DAYS PRIOR TO ARRIVAL IN THE UNITED STATES. IN ADDITION, THERE WAS NO INDICATION THAT THE FREE HALOGEN RESIDUAL WAS RAISED TO 10 PPM AND CIRCULATED FOR ONE HOUR AT THE END OF EACH DAY OR THAT THE WATER WAS DUMPED ON A DAILY BASIS.
|
|
Recommendation:
Ensure that whirlpool spas are maintained at a free residual chlorine of >3.0 mg/L (ppm) and <10 mg/L (ppm), or a free residual bromine of >4.0 mg/L (ppm) and <10 mg/L (ppm).
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Item No.:
11
|
|
Site:
Medical-
|
|
Violation:
THE VESSEL HAS NOT DEVELOPED A SHEET FOR ILL PASSENGERS ON HANDWASHING AND PERSONAL HYGIENE. THIS IS A NEW REQUIREMENT IN THE 2005 VSP OPERATIONS MANUAL.
|
|
Recommendation:
Ensure that symptomatic passengers meeting the definition for AGE are provided handwashing tips and personal hygiene information.
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|
|
Item No.:
11
|
|
Site:
Medical-
|
|
Violation:
THE VESSEL DOES NOT HAVE A PROCEDURE IN PLACE FOR CONDUCTING VERBAL INTERVIEWS OF ASYMPTOMATIC CABIN MATES AND PERSONAL CONTACTS OF CREW MEMBERS DIAGNOSED WITH GASTROINTESTINAL ILLNESS. THIS IS A NEW REQUIREMENT IN THE 2005 VSP OPERATIONS MANUAL.
|
|
Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
|
|
|
Item No.:
11
|
|
Site:
Medical-
|
|
Violation:
THE VESSEL DOES NOT HAVE A PROCEDURE IN PLACE FOR CONDUCTING VERBAL INTERVIEWS OF ASYMPTOMATIC CABIN MATES AND PERSONAL CONTACTS OF CREW MEMBERS DIAGNOSED WITH GASTROINTESTINAL ILLNESS. THIS IS A NEW REQUIREMENT IN THE 2005 VSP OPERATIONS MANUAL.
|
|
Recommendation:
Ensure that medical staff conduct verbal interviews with asymptomatic cabin mates or immediate contacts to confirm their condition, advise them of the hygiene and handwashing facts, and instruct them to report immediately to medical if they develop illness symptoms.
|
|
|
Item No.:
19
|
|
Site:
Buffet-LIDO GARDEN BUFFET
|
|
Violation:
ADEQUATE SIDE SNEEZE SHIELDS WERE NOT PROVIDED. IN ADDITION, GAPS WERE NOTED BETWEEN THE SNEEZE SHIELDS AT STATIONS 2 AND 3 AND BETWEEN STATIONS 1 AND 2.
|
|
Recommendation:
Install side sneeze shields along the buffet. Provide adequate sneeze shields to eliminate the gaps between the stations.
|
|
|
Item No.:
19
|
|
Site:
Buffet-BISTRO BUFFET
|
|
Violation:
ADEQUATE SIDE SHIELDS WERE NOT PROVIDED ON THE BUFFET LINES.
|
|
Recommendation:
Provide side shields on the buffet lines.
|
|
|
Item No.:
19
|
|
Site:
Provisions-FISH FREEZER
|
|
Violation:
THE LAYOUT OF THE PALLETS REQUIRED INDIVIDUALS TO WALK ON THE PALLETS TO STORE OR RETRIEVE FOODS.
|
|
Recommendation:
Provide paths between the pallets.
|
|
|
Item No.:
19
|
|
Site:
Buffet-LIDO CAFE BUFFET
|
|
Violation:
THE SECOND SECTION OF THE BUFFET HAD A SNEEZE GUARD THAT WAS TOO SHORT. SIDE SHIELDS WERE NOT PROVIDED AT THE 4TH SECTION OF THE BUFFET AND AT THE AFT SECTION OF THE BUFFET.
|
|
Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
|
|
|
Item No.:
19
|
|
Site:
Buffet-LIDO CAFE BUFFET
|
|
Violation:
THE SECOND SECTION OF THE BUFFET HAD A SNEEZE GUARD THAT WAS TOO SHORT. SIDE SHIELDS WERE NOT PROVIDED AT THE 4TH SECTION OF THE BUFFET AND AT THE AFT SECTION OF THE BUFFET.
|
|
Recommendation:
Provide side sneeze shields along the buffets.
|
|
|
Item No.:
20
|
|
Site:
Food Service General-
|
|
Violation:
SEAMS WERE NOTED BETWEEN THE UPPER COMPARTMENT AND THE ICE BINS OF THE ICE MACHINES. SLOTTED FASTENERS OR GALVANIZED FASTENERS WERE NOTED IN THE ICE/WATER CONTACT AREA OF THE ICE MACHINES. THESE CONDITIONS MADE CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams >1 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches.
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|
|
Item No.:
20
|
|
Site:
Galley-
|
|
Violation:
SOME OF THE SILVER SAUCE BOWLS HAD WORN SURFACES, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (1) Durable, corrosion-resistant, and nonabsorbent; (2) Sufficient in weight and thickness to withstand repeated warewashing; (3) Finished to have a smooth, easily cleanable surface; and (4) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
|
|
|
Item No.:
21
|
|
Site:
Pantry-LIDO GRILL PANTRY
|
|
Violation:
THE MICROWAVE WAS NOT MOUNTED ON 4-INCH LEGS AND WAS NOT SEALED TO THE COUNTER, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Provide sufficient space under the microwave for cleaning.
|
|
|
Item No.:
21
|
|
Site:
Pantry-LIDO GRILL PANTRY
|
|
Violation:
DIFFICULT TO CLEAN SEAMS WERE NOTED BETWEEN THE PASTA COOKERS, AND BETWEEN THE PASTA COOKERS AND THE ADJACENT COUNTER.
|
|
Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Other-LIDO GRILL
|
|
Violation:
A DIFFICULT TO CLEAN SEAM WAS NOTED BETWEEN THE STAINLESS STEEL BACKSPLASH AND THE UNDER SURFACE OF THE GRANITE COUNTER.
|
|
Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Other-LIDO GRILL
|
|
Violation:
DIFFICULT TO CLEAN SEAMS WERE NOTED BETWEEN PIECES OF COOKING EQUIPMENT.
|
|
Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Other-LIDO GRILL
|
|
Violation:
AN OPEN SEAM WAS NOTED AROUND THE GRILL DRAIN LINE, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Other-LIDO GRILL
|
|
Violation:
ROUGH WELDS AND SHARP SURFACES WERE NOTED ALONG THE HOOD, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that 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:
Other-LIDO GRILL
|
|
Violation:
DIFFICULT TO CLEAN GAPS, AND OPEN SEAMS WERE NOTED BETWEEN THE SHUTTER DOOR TRACKS AND THE BULKHEAD.
|
|
Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Galley-SUSHI BAR
|
|
Violation:
A GAP THAT WAS LARGER THAN 1/4 INCH WAS SEALED WITH SEALANT BETWEEN THE GLASS DOOR REFRIGERATION UNIT AND THE BULKHEAD. THIS TYPE OF APPLICATION OF SEALANT IS NOT CONSIDERED TO BE DURABLE.
|
|
Recommendation:
Provide a profile strip along this gap.
|
|
|
Item No.:
21
|
|
Site:
Buffet-BISTRO BUFFET
|
|
Violation:
THE DECORATIVE WOODEN SURFACES OF THE REFRIGERATION UNITS WERE SLIGHTLY STAINED AND WERE DAMAGED, MAKING CLEANING DIFFICULT. THE VENEER ON THE DOORS WAS PEELING AND CHIPPING.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment and utensils are designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
21
|
|
Site:
Buffet-BISTRO BUFFET
|
|
Violation:
DAMAGED PARTICLE BOARD SURFACES WERE NOTED IN THE TECHNICAL COMPARTMENT OF THE BUFFET DRAIN, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that 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:
Buffet-LIDO CAFE BUFFET
|
|
Violation:
ABSORBENT CABINETRY MATERIALS WERE NOTED IN THE TECHNICAL COMPARTMENT WHERE THE AFT STATION DECK DRAIN WAS LOCATED, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that 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:
Buffet-LIDO CAFE BUFFET
|
|
Violation:
SEAMS WERE NOTED BETWEEN THE BACK CABINETRY AND THE BULKHEAD AND THE DECKHEAD.
|
|
Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Food Service General-LIDO AREAS AND SUSHI BAR
|
|
Violation:
GAPS THAT WERE BETWEEN 1/4 INCH AND SLIGHTLY LARGER THAN 1/2 INCH WERE CLOSED WITH SEALANT AND WERE NOT PROFILED. GENERALLY THIS TYPE OF APPLICATION OF SEALANT IS NOT APPROPRIATE AND IS NOT CONSIDERED DURABLE. GAPS OF THIS SIZE SHOULD BE PROFILED INSTEAD. THIS WAS NOTED IN THE NEWLY CONSTRUCTED AREAS.
|
|
Recommendation:
Install profile strips along these areas.
|
|
|
Item No.:
22
|
|
Site:
Galley-LIDO GARDEN DISHWASH AREA
|
|
Violation:
A DATA PLATE WAS NOT PROVIDED AT THE DISHWASH UNIT.
|
|
Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
|
|
|
Item No.:
22
|
|
Site:
Bar-VISTA BAR PANTRY
|
|
Violation:
THE CONVEYOR SPEED WAS NOT POSTED ON THE DATA PLATE OF THE WAREWASH UNIT.
|
|
Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
|
|
|
Item No.:
22
|
|
Site:
Pantry-BISTRO BAR PANTRY
|
|
Violation:
MAXIMUM CONVEYOR SPEEDS FOR THE WAREWASH UNIT WERE POSED AS 5.7 FT/MIN AND 6.5 FT/MIN ON TWO SEPARATE DATA PLATES. IT APPEARED THAT THE DATA PLATE THAT NOTED 5.7 FT/MIN WAS THE ORIGINAL DATA PLATE.
|
|
Recommendation:
Ensure that the conveyor speed on the data plate is the speed recommended by the manufacturer.
|
|
|
Item No.:
25
|
|
Site:
Bar-VISTA BAR
|
|
Violation:
A MOIST CLOTH WAS DRAPED ON THE SIDE OF THE SANITIZE BUCKET.
|
|
Recommendation:
Ensure that wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
|
|
|
Item No.:
27
|
|
Site:
Galley-PASTRY
|
|
Violation:
GREASE WAS NOTED ALONG THE BOTTOM PANELS OF THE GRILLS.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-
|
|
Violation:
THE GRILL DRIP PAN HOUSING AND UNDER SURFACE OF THE GRILL WERE HEAVILY SOILED WITH GREASE AND FOOD RESIDUE. THIS GRILL WAS ACROSS FROM THE TILTING PANS.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
29
|
|
Site:
Galley-TILT PAN AREA
|
|
Violation:
A HANDWASH SINK WAS NOT LOCATED WITHIN 8 METERS OF THE FOOD PREPARATION AREAS.
|
|
Recommendation:
Ensure that the handwashing facility is located within 8 m (25 feet) of all parts of the area and is not located in an adjacent area that requires passage through a closed door. where the user makes hand contact with the door.
|
|
|
Item No.:
29
|
|
Site:
Bar-STAR BAR
|
|
Violation:
A HANDWASH SINK WAS NOT PROVIDED BEHIND THE BAR. THE DOOR TO THE PANTRY REMAINS CLOSED WHEN THE BAR IS OPEN. SERVICE AT THIS BAR IS LIMITED AND THE VESSEL SHOULD CONSIDER CONVERTING THE EXISTING UTILITY SINK TO A HANDWASH SINK.
|
|
Recommendation:
Ensure that each food preparation area, bar, warewashing area, and garbage-processing area has at least one handwashing facility located in it.
|
|
|
Item No.:
30
|
|
Site:
Buffet-LIDO GARDEN BUFFET-SERVICE SIDE
|
|
Violation:
A PAPER TOWEL DISPENSER WAS NOT PROVIDED AT THE HANDWASH SINK.
|
|
Recommendation:
Ensure that a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|
|
Item No.:
31
|
|
Site:
Galley-
|
|
Violation:
THE CHEMICAL LINES WERE CONNECTED TO THE OVENS. FOOD WAS NOTED IN AT LEAST ONE OVEN. NONE OF THE OVENS WERE IN THE CLEANING CYCLE.
|
|
Recommendation:
Ensure that the lines to the cleansers are connected only during the cleaning cycles.
|
|
|
Item No.:
33
|
|
Site:
Other-LIDO GRILL
|
|
Violation:
A SLIGHT ACCUMULATION OF DUST WAS NOTED ALONG THE SHUTTER DOOR TRACKS.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Other-LIDO GRILL
|
|
Violation:
NUMEROUS EXPOSED PHILIPS HEAD FASTENERS WERE NOTED ALONG THE DECKHEAD, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Other-LIDO GRILL
|
|
Violation:
ROUGH SURFACES THAT WERE DIFFICULT TO CLEAN WERE NOTED AROUND THE DRAIN OF THE DIPPER WELL. THE DECK DRAIN WAS SLIGHTLY SOILED.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Other-LIDO GRILL
|
|
Violation:
ROUGH SURFACES THAT WERE DIFFICULT TO CLEAN WERE NOTED AROUND THE DRAIN OF THE DIPPER WELL. THE DECK DRAIN WAS SLIGHTLY SOILED.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Other-LIDO GRILL
|
|
Violation:
A WOODEN STRIP WAS NOTED ALONG THE THRESHOLD OF THE STORAGE LOCKER, MAKING CLEANING DIFFICULT. THE BULKHEAD-DECK JUNCTURE WAS NOT COVED IN THIS ROOM.
|
|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
|
|
|
Item No.:
33
|
|
Site:
Other-LIDO GRILL
|
|
Violation:
A WOODEN STRIP WAS NOTED ALONG THE THRESHOLD OF THE STORAGE LOCKER, MAKING CLEANING DIFFICULT. THE BULKHEAD-DECK JUNCTURE WAS NOT COVED IN THIS ROOM.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Other-LIDO GRILL
|
|
Violation:
SEVERAL DOOR FRAMES HAD HOLES WHERE PLUGS WERE MISSING AND HAD LOCKING PINS THAT WERE NOT PROVIDED WITH INVERTED NIPPLES, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-LIDO GARDEN BUFFET-SERVICE SIDE
|
|
Violation:
SOFT SEALANT WAS NOTED IN THE DECK SINK OF THE COFFEE UNIT, MAKING CLEANING DIFFICULT. THE DECK DRAIN WAS SOILED.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-LIDO GARDEN BUFFET-SERVICE SIDE
|
|
Violation:
SOFT SEALANT WAS NOTED IN THE DECK SINK OF THE COFFEE UNIT, MAKING CLEANING DIFFICULT. THE DECK DRAIN WAS SOILED.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Buffet-LIDO GARDEN BUFFET-SERVICE SIDE
|
|
Violation:
SOFT SEALANT WAS NOTED IN THE DECK SINK OF THE COFFEE UNIT, MAKING CLEANING DIFFICULT. THE DECK DRAIN WAS SOILED.
|
|
Recommendation:
Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
|
|
|
Item No.:
33
|
|
Site:
Buffet-LIDO GARDEN BUFFET
|
|
Violation:
THE BUFFET COUNTER-DECK JUNCTURE WAS NOT COVED. THE WAITER STATION-DECK JUNCTURE WAS NOT COVED. THIS IS A NEW REQUIREMENT IN THE 2005 VSP OPERATIONS GUIDELINES.
|
|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
|
|
|
Item No.:
33
|
|
Site:
Bar-SUSHI BAR
|
|
Violation:
THE WAITER STATION-DECK JUNCTURE WAS NOT COVED. THIS IS A NEW REQUIREMENT IN THE 2005 VSP OPERATIONS GUIDELINES.
|
|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
|
|
|
Item No.:
33
|
|
Site:
Bar-VISTA BAR
|
|
Violation:
DIFFICULT TO CLEAN LAMINATE PANELS WERE NOTED BEHIND AND ADJACENT TO THE HANDWASH SINK. A LARGE AMOUNT OF SOFT SEALANT WAS NOTED ALONG THE DECK BEHIND AND UNDER THE FRONT BAR COUNTER, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Bar-VISTA BAR
|
|
Violation:
A DIFFICULT TO CLEAN GAP WAS NOTED BETWEEN STAINLESS STEEL AND THE TILE AT THE BACK BAR.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Pantry-VISTA BAR PANTRY
|
|
Violation:
THE BULKHEAD TILES WERE LOOSE ALONG THE SIDE OF THE WAREWASH UNIT, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Bar-BISTRO BAR
|
|
Violation:
DIFFICULT TO CLEAN ROUGH SURFACES WERE NOTED ALONG THE COUNTER-DECK JUNCTURE.
|
|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
|
|
|
Item No.:
33
|
|
Site:
Buffet-BISTRO BUFFET
|
|
Violation:
THE BUFFET-DECK JUNCTURE WAS NOT COVED. THIS IS A NEW REQUIREMENT IN THE 2005 VSP OPERATIONS MANUAL.
|
|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
|
|
|
Item No.:
33
|
|
Site:
Other-FULL SEASON DINING ROOM
|
|
Violation:
THE WAIT STATION-DECK JUNCTURE WAS NOT COVED. THIS IS A NEW REQUIREMENT IN THE 2005 VSP OPERATIONS GUIDELINES.
|
|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
|
|
|
Item No.:
33
|
|
Site:
Food Service General-
|
|
Violation:
CRACKED, AND MISSING DECK TILES AS WELL AS RECESSED GROUT WERE NOTED IN A NUMBER OF AREAS, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-CREW MESS
|
|
Violation:
OPEN SEAMS WERE NOTED BETWEEN THE SECTIONS OF VINYL FLOORING, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Provisions-DRY STORES (COLD)
|
|
Violation:
THE DISTANCE BETWEEN THE BOTTOM HORIZONTAL SUPPORT OF THE NEW GREEN SHELVING UNIT AND THE DECK WAS 2 3/4 INCHES, MAKING CLEANING OF THE DECK DIFFICULT.
|
|
Recommendation:
Provide adequate space under the shelving unit for cleaning the deck.
|
|
|
Item No.:
33
|
|
Site:
Bar-PIANO BAR
|
|
Violation:
THE DECK-COUNTER JUNCTURE WAS NOT COVED, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
|
|
|
Item No.:
33
|
|
Site:
Buffet-LIDO CAFE BUFFET
|
|
Violation:
THE DECK-BUFFET JUNCTURE WAS NOT COVED. THIS IS NEW REQUIREMENT IN THE 2005 VSP OPERATIONS GUIDELINES.
|
|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
|
|
|
Item No.:
33
|
|
Site:
Buffet-LIDO CAFE BUFFET
|
|
Violation:
SOME OF THE GROUT WAS CHIPPING ALONG THE BULKHEAD TILES, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that bulkheads and deckheads have smooth, hard finishes, and light colored surfaces.
|
|
|
Item No.:
33
|
|
Site:
Buffet-LIDO CAFE BUFFET
|
|
Violation:
SOME OF THE GROUT WAS CHIPPING ALONG THE BULKHEAD TILES, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Buffet-LIDO CAFE BUFFET
|
|
Violation:
OPEN DECKHEAD PENETRATIONS WERE NOTED ABOVE THE ICE MACHINES, MAKING CLEANING DIFFICULT.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
34
|
|
Site:
Bar-VISTA BAR
|
|
Violation:
A LEAK WAS NOTED AT THE UTILITY SINK (DUMP SINK) WASTELINE.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-PASTRY
|
|
Violation:
THE DIPPER WELL FAUCET WAS NOT WORKING.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Other-LIDO GRILL
|
|
Violation:
THE DECKHEAD MOUNTED BULB OVER THE DIPPER WELL WAS NOT SHIELDED.
|
|
Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
36
|
|
Site:
Bar-VISTA BAR
|
|
Violation:
THE LIGHTS OVER AND ADJACENT TO THE LIQUOR DISPLAY WERE NOT SHIELDED.
|
|
Recommendation:
Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
36
|
|
Site:
Buffet-CREW MESS
|
|
Violation:
INADEQUATE LIGHTING WAS NOTED THROUGHOUT THE BEVERAGE STATION, COFFEE STATION, AND PORTABLE COLD SALAD STATION.
|
|
Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) in bars and at dining room waiter stations during periods of cleaning.
|
|
|
Item No.:
38
|
|
Site:
Other-LIDO RESTAURANT
|
|
Violation:
A LOCKER NEAR THE EXIT AND THE LADIES' TOILET ROOM WAS FILLED WITH NUMEROUS ITEMS. THERE WAS INSUFFICIENT SPACE FOR STORAGE AND SOME ITEMS WERE STORED ON THE DECK. CLEANING RAGS AND A BRUSH WERE ALSO STORED WITH EQUIPMENT IN THIS LOCKER.
|
|
Recommendation:
Ensure that only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-
|
|
Violation:
THERE WAS NO INDICATION THAT INSPECTIONS FOR THE PRESENCE OF PESTS WERE CONDUCTED AT NIGHT. THE TIMES INSPECTIONS WERE CONDUCTED WERE NOT INDICATED IN THE LOGS. THERE WAS NO INDICATION THAT INCOMING SHIPMENTS WERE INSPECTED FOR VERMIN.
|
|
Recommendation:
Ensure that the Integrated Pest Management Plan includes provisions for active monitoring including pest sighting logs for the operational areas of the vessel and training for crew members in charge of log completion.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-
|
|
Violation:
THERE WAS NO INDICATION THAT INSPECTIONS FOR THE PRESENCE OF PESTS WERE CONDUCTED AT NIGHT. THE TIMES INSPECTIONS WERE CONDUCTED WERE NOT INDICATED IN THE LOGS. THERE WAS NO INDICATION THAT INCOMING SHIPMENTS WERE INSPECTED FOR VERMIN.
|
|
Recommendation:
Ensure that the Integrated Pest Management Plan sets a schedule for periodic monitoring inspections including some at night.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-
|
|
Violation:
THE LABELS ON SOME OF THE PESTICIDES USED WERE IN JAPANESE. THE INDIVIDUALS TRAINED ON THE VESSEL DO NOT READ JAPANESE. FOLLOWING THE SAFETY PRACTICES ON THE LABELING CAN NOT BE ACCOMPLISHED BY THE INDIVIDUALS USING THE PRODUCTS.
|
|
Recommendation:
Ensure that the Integrated Pest Management Plan establishes health and safety procedures to protect the passengers and crew.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-
|
|
Violation:
THE VESSEL HAS NOT DEVELOPED AN OUTBREAK RESPONSE PLAN THAT DELINEATES THE ACTION OF EACH DEPARTMENT AND THE TRIGGER FOR THE ACTION TAKEN. THE ONLY DEPARTMENT ADDRESSED IN THE CURRENT PLAN IS THE HOUSEKEEPING DEPARTMENT. THIS IS A NEW REQUIREMENT IN THE 2005 VSP OPERATIONS MANUAL.
|
|
Recommendation:
Ensure that each vessel has a written Outbreak Prevention and Response Plan (OPRP) which details the standard procedures and policies to specifically address gastrointestinal illness onboard. The plan shall include the duties and responsibilities of each department and their staff to include steps in outbreak management and control as well as the trigger for each step.
|
|
