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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The review of the AGE logs for the past five voyages found that there was one passenger meeting the reportable case definition. The case had no underlying illnesses and the underlying illness column of the AGE log was left blank.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person's name; (5) person's age; (6) person's sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The backflow prevention device on the shower hose in the hospital toilet room was not listed on the list of backflow prevention devices of the cross-connection control program.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections. Update the cross-connection control program and ensure it is accurate and complete.
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Item No.:
10
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Site:
Recreational Water Facilities-Pool Shepherd's Hook
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Violation:
The shepherd's hook was not long enough to reach the center of the deepest portion of the pool from the side plus two feet.
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Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
10
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Site:
Recreational Water Facilities-New ORP/pH Analyzer & Chlorination System
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Violation:
The machinery equipment for the pool and whirlpool were relocated from the ventilation room to the steering gear room on 21-28 February. A new pump replaced the previous pump for the whirlpool, a saline chlorine generator for the pool replaced the liquid chlorine tank, and new Oxygen Reduction Potential (ORP)/pH analyzer-chart recorders for both RWFs replaced the previous analyzer chart-recorders. The new analyzers went functional on 28 February per staff and the charts from that day forward recorded halogen levels, calculated from the ORP value, that were heavily erratic and unstable. It was not possible to know the halogen concentration in the RWFs at all times during operation. The new analyzers also did not have alarms. Staff was also conducting the daily calibration checks referencing the ORP and pH values on a halogen conversion chart. ORP analyzers instead of halogen analyzers are not acceptable.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children's pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
21
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Site:
Buffet-Topside Restaurant - Cold Pantry
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Violation:
The ambient air thermometer located in the milk temperature control compartment of the espresso machine was inaccurate. This was corrected.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Galley-Topside Restaurant - Hot Pantry
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Violation:
A gap was noted around the grease drain line leading to the grease collection pan.
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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-Walk-in Fruit Refrigerator #7
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Violation:
The ambient air thermometer was not located in the warmest part of the refrigerator unit.
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Recommendation:
Ensure temperature-measuring devices conform to the following guidelines: (1) In a mechanically refrigerated or hot-food storage unit, the sensor of a temperature-measuring device is located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot-food storage unit; (2) Cold or hot holding equipment used for potentially hazardous food is designed to include and equipped with at least one integral or affixed temperature-measuring device that is located to allow easy viewing of the device's temperature display; (3) Temperature-measuring device is easily readable.
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Item No.:
22
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Site:
Galley-Topside Restaurant
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Violation:
The data plate of the deck-mounted dishwasher did not state the final sanitizing rinse cycle time.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
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Site:
Pantry-Deck 4
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Violation:
The undercounter glasswasher was out of order. Staff reported this occurred two weeks ago, and parts had been ordered and the equipment would be repaired soon.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
26
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Site:
Pantry-Top of the Yacht
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Violation:
A brown material was observed on the area above and around the cuber panel of the ice machine. Staff reported the equipment was cleaned and sanitized.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Pantry-Deck 3 & 4 - Ice Machines
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Violation:
A brown material was observed on the area above and around the cuber panel of the ice machines. Staff reported the technical area of the ice machines was cleaned a month ago.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Galley-Dishwash Area
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Violation:
Clean pans were stored on a deck stand, which was less than six inches from the deck. This was immediately corrected.
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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.:
33
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Site:
Bar-Top of the Yacht
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Violation:
A gap was observed above the liquor cabinets on the back of the bar, which was open to the pantry. The deckhead in the gap was soiled with dust and a greenish debris.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
36
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Site:
Buffet-Topside Restaurant - Cold Pantry
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Violation:
The light intensity was less than 110 lux behind the espresso machine on the back counter.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Dishwash Area
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Violation:
A large amount of condensation had accumulated on the deckhead above the soiled end of the dishwasher. Dripping was observed, but no utensils or dishwares were impacted. One of the exhaust units was not working.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
40
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Site:
Bar-Top of the Yacht
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Violation:
A gap was observed above the liquor cabinets on the back of the bar, which was open to the pantry. This allowed pests access to the pantry located behind the bar. Clean dishes and ice were stored inside this pantry.
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Recommendation:
Protect entry points where pests may enter the food areas.
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