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Item No.:
03
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|
Site:
Potable Water-Production
|
|
Violation:
The reverse osmosis unit that supplied water to the vessel's potable water system was operated while the vessel was anchored consistently almost on a daily basis for the past months. The staff explained that they needed to produce at anchor because the ship had very little time making way on their itineraries. They also explained that they have been doing this for years.
|
|
Recommendation:
Operate a reverse osmosis unit, distillation plant, or other process that supplies water to the vessel's potable water system only while the vessel is making way, and do not operate in polluted areas, harbors, or at anchor.
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|
Item No.:
08
|
|
Site:
Potable Water-Permeate Water Lines
|
|
Violation:
The potable water line after the halogen station for the permeate water was not striped or painted in accordance with ISO 14726 standards (blue/green/blue or blue only).
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Analyzer-chart Recorders
|
|
Violation:
The analyzer-chart recorders installed on the ship for the pool and whirlpool were recording pH levels, and oxidation reduction potential instead of halogen levels. During the review of the charts it was not possible to determine the halogen levels in the RWFs during operation and during shock halogenation.
|
|
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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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Sand Filter Housing
|
|
Violation:
The granular media was changed in June 2012, but there was no documentation that the filter housing was disinfected before the new media was placed in it.
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|
Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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|
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Test Kit
|
|
Violation:
The staff stated that they had a test kit that could only perform manual checks of halogen concentration and pH in the RWFs. However, the kit was not found during the inspection.
|
|
Recommendation:
Ensure a test kit is available for testing water quality parameters, including free and total halogen levels (chlorine and bromine, where applicable), pH, and total alkalinity. Ensure that test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free residual halogen normally maintained in the RWF. Ensure test kits for pH are accurate to within 0.2. Ensure all reagents are not past their expiration dates.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Flow Meters
|
|
Violation:
There were no flow meters installed in the RWFs. This was noted in the previous inspection. As a result, flow rates were not monitored. The staff stated that a contractor would be onboard from 27 January to 3 March to install flow meters.
|
|
Recommendation:
Install flow meters.
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|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Turnover Rates & Bather Loads
|
|
Violation:
The turnover rates and bather loads for the RWFs were calculated using the manufacturer's flow rate of the pumps and not actual flow rates measured by flow meters.
|
|
Recommendation:
Once the flow meters are installed, use the actual flow rate as measured by the flow meters to calculate turnover rates and bather loads.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Topside Consumer Advisory
|
|
Violation:
The consumer advisory for the cold buffet did not specify that cold smoked salmon could be served undercooked.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is on a sign describing the animal-derived foods (e.g., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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|
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Item No.:
16
|
|
Site:
Dining Room-Lunch Menu
|
|
Violation:
The lunch menu had a consumer advisory statement at the bottom, but there were at least two items served undercooked that were not identified.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Ensure that disclosure is on a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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|
|
Item No.:
19
|
|
Site:
Pantry-Deck 4 Ice Machine
|
|
Violation:
The handle of the ice scoop was in the ice.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored in the food with their handles above the top of the food and the container; and in food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.
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|
|
Item No.:
19
|
|
Site:
Other-Pool Bar Lockers
|
|
Violation:
There were more than 20 boxes of water, beer, and soda and cans of food stored directly on the decks. Also, the decks, bulkheads, and deckheads were soiled with food residue and dirt.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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|
|
Item No.:
20
|
|
Site:
Pantry-Deck 4 Ice Machine
|
|
Violation:
The middle of the ice deflector plate was dented and had several scratches and scores.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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|
|
Item No.:
20
|
|
Site:
Galley-Ice Machine
|
|
Violation:
There was corrosion in the back of the ice machine on the seam where the top and side panels came together in the ice bin. There was one slotted fastener on the ice thickness plate inside the top compartment.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (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. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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|
|
Item No.:
20
|
|
Site:
Pantry-Top of the Yacht
|
|
Violation:
The ice cube deflector plate was dented in the center and had several scratches and scores, making cleaning difficult.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 5
|
|
Violation:
There were slotted fasteners around the light covers in the counter-mounted oven.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
|
|
|
Item No.:
21
|
|
Site:
Galley-Soup Cup Warmer
|
|
Violation:
The warming unit was corroded in several areas and there was a soft, fibrous material inside of the ventilation slots on each side, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Cold Galley
|
|
Violation:
The door gaskets were loose and worn on both compartments of refrigerator #13.
|
|
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; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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|
|
Item No.:
21
|
|
Site:
Galley-Pastry
|
|
Violation:
The door gaskets were loose and worn in several areas in the meat refrigerator #19.
|
|
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; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Deck 5 Topside Waiter Station
|
|
Violation:
The shelves in the left clean waiter station storing silverware were chipped and peeling in many areas, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 5 Topside Warewashing
|
|
Violation:
The gasket on the inside of the door of reach-in refrigerator #4 was loose and torn in several areas.
|
|
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; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Bar-Top of the Yacht
|
|
Violation:
Beverages were stored on wooden shelves to the left of the bar entrance that were chipped, peeling, and scratched, making cleaning difficult.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Topside Warewashing
|
|
Violation:
Four racks of clean dishes and utensils were stored above the undercounter dishwasher and this same area was also used to store soiled dishes. Also, this counter had coffee, milk, and food residue on it. Staff were observed taking a clean rack from this counter to fill a waiter station.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Other-Pool Bar Lockers
|
|
Violation:
There were several soiled waiter trays stored in the right locker among clean cups and glasses and boxes of water, soda, beer, and canned food.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Deck 4 Ice Machine
|
|
Violation:
The dented portion of the ice deflector plate was soiled with a gray and black residue. Also, the scratches and scores were soiled with a gray residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Top of the Yacht
|
|
Violation:
The dented area of the ice cube deflector plate was soiled with gray and black residues and there was dirt in the scratches and scores throughout the plate.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Pastry
|
|
Violation:
Technical compartment #22 was soiled throughout with old food residue and dirt.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Galley Deck 5
|
|
Violation:
The pipes and electrical cords in the technical compartment under the ice well were soiled with grease and dirt.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Top of the Yacht
|
|
Violation:
The shelves with beverages to the left of the bar entrance were soiled with dust and dirt.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Deck 4 Ice Machine
|
|
Violation:
The lower panel inside the door of the top compartment was soiled with a human hair and dirt.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Galley
|
|
Violation:
There was a heavy accumulation of soil and food debris in the technical compartments for refrigerators #17 and #18. 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.
|
|
|
Item No.:
28
|
|
Site:
Other-Pool Bar Lockers
|
|
Violation:
There was at least one rack of clean plastic cocktail glasses, several single drinking glasses, and unwrapped single use cups stored in the right locker along with soiled waiter trays. The bulkhead, deckhead, and deck were soiled with food debris and dirt. Also, there were several clean chafing dishes stored on the deck.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Ice Machine
|
|
Violation:
When the technician opened the lid of the top compartment of the ice machine, he set it on the deck.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 5 Topside Warewashing
|
|
Violation:
There were four racks of clean dishes and utensils stored on a dirty counter above the undercounter dishwasher that had coffee, milk, and food residue on it. Staff were observed taking a clean rack from this counter to fill a waiter station. Also, there was a clean rack of silverware and serving utensils to the left of the undercounter dishwash machine and the food contact surfaces were touching the deckhead.
|
|
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.
|
|
|
Item No.:
31
|
|
Site:
Other-Pool Bar Lockers
|
|
Violation:
There were several pool chemicals and a large container of bleach stored right next to boxes of water, soda, and beer. Also, in the right locker there were a few spray bottles with cleaning chemicals stored directly above clean equipment, soda, beer and cans of food.
|
|
Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
33
|
|
Site:
Other-Pool Bar Lockers
|
|
Violation:
The deck in both lockers was soiled with food residue and dirt. The deck was also peeling and chipping in several areas in both lockers. Both lockers were entirely full from the deck to the deckhead with boxes of water, soda, and beer as well as clean and soiled equipment and chemicals.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 1 Meat Freezer #4
|
|
Violation:
The deck grouting was recessed at the entrance.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 1 Vegetable Freezer #3
|
|
Violation:
There was recessed deck grouting in a few areas.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 1 Fish Freezer and Thawing Room
|
|
Violation:
The deck in between these areas was soiled and the deck tiles were recessed, cracked, and peeling in several areas.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Hot Galley
|
|
Violation:
There was recessed and missing deck grouting in several areas. Also, the coving at the deck/bulkhead juncture was peeling and chipped.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Warewashing
|
|
Violation:
There were three open pipe and electrical penetrations in the deckhead above the pre-rinse spray hose. Also, there was missing and recessed deck grouting and pooled water surrounding the deck tiles in several areas.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Coffee Station
|
|
Violation:
The coving at the coffee counter/deck juncture was peeling and chipping in several areas.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
33
|
|
Site:
Galley-Food Lift
|
|
Violation:
The inside of the lift and door frame had chipping and peeling paint, making cleaning difficult. Also, the deck grouting was recessed along and near the food lift.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
36
|
|
Site:
Galley-Food Lift
|
|
Violation:
There was no light inside the food lift. There was food inside the lift during the inspection. According to the staff, the light burnt out.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Top of the Yacht
|
|
Violation:
The light intensity was less than 220 lux at the handwashing station, clean equipment storage, and the ice machine. Also, the light intensity was less than 110 lux behind and around the ice machine. Lights were onboard for this area and there was a plan to install them soon.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Other-Pool Bar Locker
|
|
Violation:
The light bulb in the right locker was not shatter-resistant or shielded. The light was above several boxes of water, soda, beer, and clean equipment.
|
|
Recommendation:
Ensure 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:
Pantry-Deck 4 Ice Machine
|
|
Violation:
The light intensity was less than 110 lux behind and around the ice machine.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
38
|
|
Site:
Other-Pool Bar Lockers
|
|
Violation:
There was a broom stored next to the boxes of soda, water, and beer and pool chemicals.
|
|
Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
|
|
|
Item No.:
38
|
|
Site:
Galley-Cleaning Lockers
|
|
Violation:
The cleaning lockers at the entrance to the main galley were not labeled 'cleaning materials only'.
|
|
Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The OPRP did not describe how to notify crew of an outbreak or trigger points on how staff were to progress from level 1 to level 2 and to level 3. Also, food areas were being cleaned and sanitized using 1000 ppm bleach or Microbac. Finally, Microbac is not effective against norovirus and no documentation stating otherwise was provided by the ship.
|
|
Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses); (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel's safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
|
|
|
Item No.:
44
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
The medical staff did not include on the AGE surveillance log crew members and passengers that presented to the medical center with vomiting or abdominal cramps. The staff explained that he only documented on the log individuals that presented diarrhea symptoms. This practice could lead to underreporting AGE reportable cases and isolation procedures. The last crew member isolation documented dated back to 2008. The staff explained that he treated vomiting always as seasickness and as a result were not considered for inclusion on the AGE surveillance log.
|
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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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