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Item No.:
44
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Site:
Medical-Acute Gastroenteritis (AGE) Reporting
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Violation:
Some staff members had as additional responsibilities those related to medical duties since there was no medical center or medical staff onboard. These staff members in charge of the completion of the medical log, handling questionnaires, isolating symptomatic individuals, interviewing asymptomatic cabin mates or immediate contacts of symptomatic crew, and dispensing medication were not documenting their actions on the log or elsewhere. The staff also was not recording the information of the passengers or crew that reported with AGE symptoms to the staff. The staff explained that the AGE log was completed at the end of each voyage for only reportable cases, if any. There was not a thorough understanding of the definition of a reportable case. The staff had also the clinical specimen collection containers stored on the deck of the utility room locker along with the vacuum toilet system.
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Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP-during inspections and on request-knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP 2011 Operations Manual or by responding correctly to the inspector's questions as they relate to the specific operation, and properly trains employees to comply with Section 4 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Records
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Violation:
The medical logs/records for all past voyages did not have the information of the crew members or passengers that reported AGE symptoms to the staff. For example, on the day of the inspection, there was a housekeeping steward that reported a vomit episode to the staff on the previous morning and general discomfort still on the day of the inspection. She was advised by the staff to visit to a shore-side doctor, but none of these events were documented. The staff explained that the dispensing of anti-diarrheal medication and close contact interviews was also not documented. The 3-day assessment forms for crew members had no date and unreadable signatures, making impossible to determine if they were recent forms. Not all AGE logs had the voyage dates written on the log. There was not a thorough understanding of the definition of a reportable case. The information located in the medical binder for the medical operations was not updated with the new definition of a reportable AGE case and had copies of the 2005 VSP Operations Manual. Staff also stated that symptomatic crew and passengers were not given a copy of a handwashing fact sheet, even though one was available.
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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 the reportable cases include crew members with a symptom onset time of up to 3 days before boarding the vessel. Maintain documentation of the 3-day assessment for each crew member with symptoms on the vessel for review during inspections and retain this documentation for 12 months. Maintain a daily, standardized AGE surveillance log for each cruise by the master of the vessel, the medical staff, or other designated staff. List in the AGE surveillance log (1) the name of the vessel, cruise dates, and cruise number; (2) all reportable cases of AGE; and (3) all passengers and crew members who are dispensed antidiarrheal medication from the master of the vessel, medical staff, or other designated staff. Maintain the following records on board for 12 months and make them available for review by VSP during inspections and outbreak investigations: (1) medical log/record; (2) AGE surveillance log; (3) 72-hour self-administered questionnaires; (4) interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour]; (5) documentation of the 3-day assessment of crew members with AGE symptoms before joining the vessel; (6) documentation of the date and time of last symptom and clearance to return to work for food and nonfood employees; and (7) documentation of the date and time of verbal interviews with asymptomatic cabin mates and immediate contacts of symptomatic crew. Advise symptomatic crew of hygiene and handwashing facts and provide written handwashing and hygiene fact sheets. When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (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 must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews. Advise symptomatic passengers of hygiene and handwashing facts and provide written handwashing and hygiene fact sheets.
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Item No.:
28
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Site:
Other-Utility Room Locker
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Violation:
A coffee dispenser and a water cooler were stored on the deck of this locker. This locker housed the toilet vacuum system.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
06
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Site:
Potable Water-Distant Point Charts
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Violation:
There was a single distant point chart for July 15-16. Staff stated that the ship was in the yard at that time and nobody was available to change the chart.
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Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system.
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Item No.:
08
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Site:
Potable Water-Bunker Records
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Violation:
The staff was not monitoring the pH levels during bunkering. The staff only tested the pH levels on the shore-side water supply before starting bunkering.
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Recommendation:
After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least hourly during the bunkering of potable water.
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Item No.:
06
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Site:
Potable Water-Halogen Backup Pump
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Violation:
There was no backup halogen pump installed for the potable water distribution system with an active, automatic switchover feature to maintain the free residual halogen in the event that the primary pump fails, an increase in demand occurs, or the low chlorine alarm sounds. This was noted on the previous inspection.
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Recommendation:
Install at least one backup halogen pump with an active, automatic switchover feature to maintain the free residual halogen in the event that the primary pump fails, an increase in demand occurs, or the low chlorine alarm sounds.
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Item No.:
08
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Site:
Potable Water-Bunkering
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Violation:
Most of the bunkering hose was white with only blue ends and was not labeled 'POTABLE WATER ONLY'. The potable water hose locker was not labeled 'POTABLE WATER HOSE AND FITTING STORAGE'. The fittings were stored outside, on top of the hose locker. The bunker station potable water filling line was not labeled 'POTABLE WATER FILLING'.
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Recommendation:
Label potable water hoses with the words "POTABLE WATER ONLY" in letters at least 13 millimeters (0.5 inch) high at each connecting end. Label potable water hose lockers "POTABLE WATER HOSE AND FITTING STORAGE" in letters at least 13 millimeters (0.5 inch) high. Ensure each bunker station potable water filling line is striped or painted blue or in accordance with the color designation in ISO 14726 (blue/green/blue) and clearly labeled "POTABLE WATER FILLING" in letters at least 13 millimeters (0.5 inch) high, stamped on a noncorrosive label plate or the equivalent, and located at or near the point of the hose connection. Handle and store all hoses, fittings, water filters, buckets, equipment, and tools used for connection with the bunkering of potable water in a sanitary manner.
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Item No.:
08
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Site:
Potable Water-Permeate Water Lines
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|
Violation:
The permeate water lines from the reverse osmosis plant to the potable water halogenation station were not striped or painted in accordance with ISO 14726 standards (blue/gray/blue). The potable water lines after the chlorination point were not striped or painted blue or in accordance with the color designation in ISO 14726 (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. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
40
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|
Site:
Integrated Pest Management-Mooring Lines
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|
Violation:
The mooring lines were not protected with rat guards. This was noted on the previous inspection.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
14
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|
Site:
Galley-
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Violation:
Two food workers were handling a cake and vegetables and both were wearing jewelry on their arms.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
03
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|
Site:
Potable Water-Bunkering pH Levels
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|
Violation:
There was no system, procedure, or chemicals to adjust the pH so it does not exceed 7.8 during bunkering.
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Recommendation:
Provide a system or procedure and chemicals for adjusting pH during bunkering.
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Item No.:
30
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|
Site:
Galley-
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|
Violation:
The handwash sink did not have a sign stating 'WASH HANDS OFTEN.'
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|
Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
38
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|
Site:
Galley-
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|
Violation:
The undercounter cabinet designated for cleaning materials was not labeled 'CLEANING MATERIALS ONLY.'
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
26
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|
Site:
Galley-Microwave
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|
Violation:
The inside of the microwave was soiled with more than one day's accumulation of debris.
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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.:
39
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|
Site:
Galley-
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Violation:
There were two large flies circulating in the galley. Also there was a fruit fly underneath the center preparation area where the large platters were stored.
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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.:
27
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|
Site:
Galley-Hot Section
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|
Violation:
The hood filters were soiled with more than one day's accumulation of grease residue.
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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.:
26
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|
Site:
Galley-Hot Section
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|
Violation:
The inside of both ovens were soiled with more than one day's accumulation of grease residue.
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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.:
27
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|
Site:
Galley-
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|
Violation:
Inside the undercounter cabinets where plates, hotel pans, and other galley equipment were stored, the far left and right sides of the shelves were soiled with more than one day's accumulation of dust.
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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.:
16
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Site:
Galley-
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|
Violation:
Inside the refrigerator, a hotel pan of cooked red potatoes was labeled with a discard date of 28 August. Staff stated that this food was cooked on the evening of 21 August, indicating it was given an 8-day discard date. Also, a tray of beef quesadillas with an unknown preparation date was not labeled with a 7-day discard date. The discard date was corrected on the potatoes and the quesadillas were discarded.
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|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1.
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Item No.:
26
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|
Site:
Buffet-Beverage Counter - Ice Machine
|
|
Violation:
Inside the ice machine, the backside of the plastic deflector panel was soiled with a brown substance. Also the horizontal strip along the top of the cuber was soiled with this brown substance. Staff stated ice machines were sanitized weekly.
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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.:
19
|
|
Site:
Buffet-Beverage Counter
|
|
Violation:
The small ice container was not equipped with a self-closing hinged lid. The lid could be left open and leave the food unprotected.
|
|
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.:
19
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Site:
Provisions-
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|
Violation:
A box of canned beans and two boxes of biscotti cookies were stored on the deck.
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|
Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
28
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|
Site:
Provisions-
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|
Violation:
A box of parchment paper was stored on the deck.
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|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
20
|
|
Site:
Provisions-
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|
Violation:
The chest freezers did not comply with ANSI or NSF standards for materials, design, and construction for food-contact surfaces. This was noted on the previous inspection. On the day of the inspection and upon request of the inspectors, the Yard Captain was contacted and stated that the company was having a difficult time obtaining NSF approved freezers that were large enough to store the amount of food and fit in the designated area.
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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.:
26
|
|
Site:
Bar-Ice Machine
|
|
Violation:
Inside the ice machine, the backside of the plastic deflector panel was soiled with a brown substance. Also the horizontal strip along the top of the cuber was soiled with this brown substance. Staff stated ice machines were sanitized weekly.
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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.:
29
|
|
Site:
Bar-Handwash Sink
|
|
Violation:
There was no hot water at the handwash sink of the in-use bar. After a few minutes of letting the water run, the water temperature was 80F. The staff stated that there was a known malfunctioning of the heater. This was written on the last inspection report.
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|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
30
|
|
Site:
Bar-Handwash Sink
|
|
Violation:
The handwash sink did not have a sign stating 'WASH HANDS OFTEN.'
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|
Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
21
|
|
Site:
Bar-
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|
Violation:
There were seams and gaps along the vertical juncture of the ice machine, bar cabinets, and bulkhead. The area behind and around the deck mounted ice machine was not easily accessible for cleaning. The ice machine was not sealed to the deck or installed at least 6 inches above the deck. This was noted on the last inspection.
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Recommendation:
Close the gaps and seal the seams between the ice machine and the cabinet, between adjacent cabinets, and where cabinets meet the bulkhead. Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
13
|
|
Site:
Bar-
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|
Violation:
The staff allowed the worker side of the bar to be easily accessible for passenger self-service. Passengers had full access to the drink mixes in the undercounter refrigerator, containers of bite-size chips, the upright ice machine and reach-in ice bin, and clean drinking glasses. For more than 1 hour, passengers came in and out of the bar and lounge and helped themselves to the bar area. At no time were passengers observed washing their hands.
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|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets.
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Item No.:
26
|
|
Site:
Bar-
|
|
Violation:
In the clean storage rack, a glass was soiled with lipstick.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
40
|
|
Site:
Integrated Pest Management-Incoming Supplies
|
|
Violation:
Staff stated that nonfood items, such as flowers, were inspected prior to being brought onboard, but the inspections were not documented. Only the inspections of incoming food items were documented.
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|
Recommendation:
Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
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|
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Item No.:
20
|
|
Site:
Bar-Soda Machine
|
|
Violation:
Numerous slotted fasteners were in the food splash area of the two soda machines. One machine was located in the bar and the other machine was located in the beverage counter in the dining room. This was noted on the previous inspection.
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|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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|
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Item No.:
27
|
|
Site:
Bar-
|
|
Violation:
There was old dust, debris, and loose screws in the large gap between the ice machine and the cabinet.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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|
|
Item No.:
27
|
|
Site:
Galley-
|
|
Violation:
The grease pan housings of both ranges were heavily soiled with old grease residue. This was noted on the previous inspection.
|
|
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.:
17
|
|
Site:
Galley-
|
|
Violation:
Inside the refrigerator, a hotel pan of cooked red potatoes was labeled with a discard date of 28 August and a tray of cooked beef quesadillas was not labeled or had a known preparation date. The cooling process of these potentially hazardous foods was not documented.
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|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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|
|
Item No.:
13
|
|
Site:
Galley-
|
|
Violation:
The chef touched and opened several times with bare hands the beef quesadillas stored in the refrigerator. The quesadillas were discarded.
|
|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
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Item No.:
21
|
|
Site:
Bar-
|
|
Violation:
There was no utility sink. There were individuals mixing drinks in this bar.
|
|
Recommendation:
Install a utility sink or do not mix drinks in this bar.
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