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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The current version of the AGE Log did not list the date and time of the case last symptoms per section 4.1.2.1.3. Additionally, this log was not in the same format as required by annex 13.2.2 of the 2018 VSP Operations Manual. This is a new requirement for the June 2018 VSP Operations Manual.
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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:
Buffet-Deck 11 Windjammer
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Violation:
At the portside waiter station, the backflow prevention device for the juice machine was soiled and corroded. Proper disinfection of a new backflow prevention device of 50 ppm for 4 hours prior to installation was discussed and implemented during the inspection. Remediation began immediately.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Cross Connection Logs
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Violation:
In medical ward #4, there were two backflow prevention devices installed on the showerhead hose connection. Upon reviewing the cross connection logs, only one device was listed. This was corrected right away by removing the bottom device from the connection.
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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.
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Item No.:
19
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Site:
Galley-Flight Type Dishwash Area
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Violation:
There was a baker's rack full of baked bread rolls stored at the clean end of the flight type warewash machine. The rack was covered with plastic wrap; the rack of bread rolls was moved to a proper food storage area during the inspection.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
22
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Site:
Galley-Flight-Type Dishwash Area
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Violation:
There was a broken drinking glass, some food debris, and a butter knife resting inside the wash compartment of the flight-type dishwashing machine. Remediation began immediately.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 4 Dishwashing Area
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Violation:
The final rinse plate-surface temperature for the portside conveyer-type glasswashing machine registered 153F, 158F, 153F, and 154F, for a combined average of 155F, using a thermocouple device. Additionally, the manifold reached temperatures of 181F, 179F, and 183F, for a combined average of 181F. The glass washing machine was in use at the time of the inspection. Remediation began immediately. The starboard side glasswashing machine was used for the over-flow of glasses.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 11 Windjammer Dishwashing Area
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Violation:
The final rinse curtains, separating the wash tank from the final rinse tank, for the dishwashing and glasswashing machines were in disrepair and curled. These machines were in use at the time of the inspection. Remediation began immediately.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 11 Windjammer Potwashing Area
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Violation:
At the three-compartment sink, the water in the wash and sanitizing compartment was cloudy. Additionally, the water in both compartments had an oily sheen resting on the surface. Remediation began immediately.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used). Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 5 Dishwashing Area
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Violation:
The dishwashing and glasswashing final rinse curtains separating the wash, and final rinse compartments, were soiled with food debris and in disrepair. Both machines were in-service at the time of the inspection. Remediation began immediately.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
24
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Site:
Galley-Deck 4 Dishwashing Area
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Violation:
The final rinse plate-surface temperature for the portside conveyer-type glasswashing machine registered 153F, 158F, 153F, and 154F, for a combined average of 155F, using a thermocouple device. Additionally, the manifold reached temperatures of 181F, 179F, and 183F for a combined average of 181F. The glass washing machine was in use at the time of the inspection. Remediation began immediately. The starboard side glasswashing machine was used for the over-flow of glasses.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
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Site:
Galley-Deck 11 Windjammer Dishwashing Area
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Violation:
The final rinse manifold temperature for the conveyor-type glasswashing machine registered 167F, 166F, and 169F for an average of 167F. The desired manifold temperature of 180F was not reached during the inspection. However, the plate surface temperature measured 161F, 160F, and 162F for an average of 161F. Remediation began immediately.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Deck 5 Hotline Area
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Violation:
The heat lamps above the hot counter and bain-marie station were soiled on the food-splash area with grease and food debris. The area had been previously cleaned and not in-service at the time of the inspection. Remediation began immediately
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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 5 Room Service
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Violation:
In the dry storage area, on the food-contact surface, 10 previously cleaned coffee carafe lids were stored soiled with coffee debris. An alcohol pad was used to remove the coffee debris. The area was not in service at the time of the inspection. Remediation began immediately.
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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.:
27
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Site:
Buffet-Deck 11 Windjammer
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Violation:
Food debris was found on two shelves of a cart used for transporting clean dishes. This cart was stored at the waiter station during the inspection. The area was open for service at the time of the inspection. No dishes were on the cart at the time of the inspection. The cart was removed for cleaning.
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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.:
27
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Site:
Galley-Deck 11 Hot Galley
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Violation:
A tray with six previously clean knives and three serving utensils was stored on a soiled, greasy, preparation counter causing the non-food contact side of the tray to be soiled The preparation counter was near the hot grill, where grease had accumulated during the previous service period. Remediation began immediately.
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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.:
27
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Site:
Buffet-Deck 11 Windjammer
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Violation:
At the portside waiter station, the backflow prevention device for the juice machine was soiled and corroded. Proper disinfection of a new backflow prevention device of 50 ppm for 4 hours prior to installation was discussed and implemented during the inspection. Remediation began immediately.
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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.:
27
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Site:
Buffet-Backflow Prevention Device - Crew Mess Beverage Station
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Violation:
The backflow prevention device installed on the potable water line behind the ice machine had a buildup of brown debris on the bottom. The inspector removed some of the debris with an alcohol pad. Remediation began immediately.
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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.:
28
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Site:
Pantry-Deck 5 Room Service
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Violation:
In the clean, dry storage area, 10 previously cleaned coffee carafe lids were stored up-right and wet. Staff stated that waiters would take these carafe's immediately out-for-service. Remediation began immediately.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air-dried or adequately drained before contact with food. Store clean equipment and utensils in a self-draining position that allows air-drying, and covered or inverted.
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Item No.:
28
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Site:
Buffet-Deck 11 Windjammer
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Violation:
At the coffee bar, approximately 120 plastic cups positioned on three serving trays, were stored wet on the service counter. This area was open for service at the time of the inspection. Remediation began immediately.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
28
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Site:
Pantry-Deck 5 Room Service
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Violation:
In the dry storage area, 15 previously cleaned serving trays were stored stacked together and wet. The area was not in service at the time of the inspection. Remediation began immediately.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store clean equipment and utensils in a self-draining position that allows air-drying, and covered or inverted.
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Item No.:
28
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Site:
Galley-Deck 11 Hot Galley
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Violation:
Six-previously clean knives and three serving utensils were stored un-protected on a tray located on a soiled, greasy, preparation counter. The preparation counter was near the hot-grill, where grease had accumulated during the previous service period. Remediation began immediately.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
33
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Site:
Galley-Flight-Type Dishwash Area
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Violation:
There was a large amount of standing water beneath the flight-type dishwashing machine. The water was not directed to a scupper and pooling onto the deck. The inspector and staff could not determine the source of the water. Remediation began immediately.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
35
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Site:
Galley-Deck 11 Windjammer Potwashing Area
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Violation:
At the three-compartment sink, an excess amount of water was draining from the wash compartment and pooling on the deck. It was determined that the water level in the wash basin was too high, and water was spilling over onto the deck. Remediation began immediately.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
38
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Site:
Buffet-Deck 11 Windjammer
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Violation:
A bucket with a mop inside was stored at the portside waiter station. The bucket and mop was removed and placed in the designated cleaning locker during the inspection.
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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.
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Item No.:
42
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Site:
Children Area-Restroom - 5 Year-Old and Under (Toddler)
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Violation:
There was brown debris on the small (adapter) toilet seat in this area. Staff stated this area would be cleaned and sanitized right away.
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Recommendation:
Clean and disinfect diaper changing, handwashing facilities, and toilet rooms daily and when soiled during use.
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