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Item No.:
02
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Site:
Medical-Immediate Contacts of Symptomatic Crew
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|
Violation:
The review of the AGE logs found that it was not always documented if the symptomatic crew members had immediate contacts or significant others, other than cabin mates.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic cabin mates or immediate contacts of symptomatic crew: (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.
An immediate contact is someone sharing a cabin either full-time or part-time or sharing a cabin?s bathroom facilities. This includes boyfriends, girlfriends, spouses, and significant others. Ensure to document if the symptomatic crew member has or not cabin mate(s) or other immediate contact(s).
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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|
Violation:
The AGE log underlying illness column was not always complete. Most of the time, this column had a statement that indicated in-person consultation was denied.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Reportable total number of passengers ill; (7) Total number of crew; (8) Reportable total number of crew ill. Total number of passengers and total number of crew must be the totals at the beginning of the voyage (i.e., totals on ?date from?). Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Patient ID; (2) Date of the first medical visit or report to staff of illness; (3) time of the first medical visit or report to staff of illness; (4) person's last name; (5) person's first name; (6) person's age; (7) person's sex; (8) designation as passenger or crew member; (9) cabin number; (10) crew member position or job on the vessel, if applicable; (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) bloody stools (yes/no); (c) number of episodes of vomiting in a 24 hour period; (d) fever (yes/no); (e) abdominal cramps (yes/no); (f) headaches (yes/no); (g) myalgia (yes/no); (14) date of last symptom; (15) time of last symptom; (16) entry (yes/no) for whether a specimen was requested; (17) entry (yes/no) for whether a specimen was received; (18) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) entry (yes/no) for whether this was a reportable case; (20) presence of underlying medical conditions that may affect interpretation of AGE. If none, write ?none,? ?not applicable,? ?N/A,? r similar wording. Comments may also be added to the log in this column after the information about underlying illness. 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.:
02
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|
Site:
Medical-Food/Beverage Questionnaire
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|
Violation:
The record review for the last five voyages found only 2 passenger questionnaires out of more than 7 passenger cases. Medical staff attributed this to the fact that most AGE cases were passengers and most declined in-person medical consultation.
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Recommendation:
Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log.
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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 for the new espresso machine in the engine control room was not on the list of backflow prevention devices. This installation was done in the last dry-dock of March/April 2018. In addition, the air gap for the mineralizer drain was not on the list.
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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.:
08
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Site:
Potable Water-Cross-connection Control Program
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|
Violation:
The annual testing for the reduced pressure zone (RPz) backflow prevention device on the forward/starboard fire shore connection found that the device leaked when pressurized and not tested because it malfunctioned. No follow up was done since that finding.
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|
Recommendation:
Maintain backflow prevention devices in good repair. Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
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Item No.:
10
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Site:
Recreational Water Facilities-Hydropool
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|
Violation:
The perforated metal cover over the drain was not a certified antientrapment drain cover. Staff explained how under the cover is a sump with a drain pipe for gravity draining. Supervisory staff also explained that there was no secondary anti-entrapment measure.
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Recommendation:
For RWFs with gravity drainage and a single blockable drain or multiple drains less than 3 feet apart, provide an ASME A112.19.8 compliant antientrapment/antientanglement drain cover and a gravity drainage system.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Aft Pool
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|
Violation:
The fill level of the pool was over 8 inches above the gutter level, not allowing for proper skimming.
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|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Lido Pool
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|
Violation:
The fill level of the pool covered half of the beach level and did not reach the beach level gutters. The water was also over 8 inches above the lower gutter level, not allowing for proper skimming.
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|
Recommendation:
For RWFs with skim gutters, ensure that the fill level of the RWF is to the level of the skim gutters.
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Item No.:
13
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|
Site:
Buffet-Lido Market Portside and Starboard Sweet Spots
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|
Violation:
At 9:05 am, six cartons of fat free milk, one carton of chocolate milk, and thirty-two single-service containers of yogurt were in a display case which passengers could access. Additionally, there was a self-service container of yogurt on the line. According to the time control plan, all items were to be discarded by 9:00 am. The items were discarded.
At 9:10 am, four containers of single-service yogurts were in a display case which passengers could access. According to the time control plan, all items were to be discarded by 9:00 am
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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.
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Item No.:
13
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|
Site:
Preparation Room-Lido Market
|
|
Violation:
A crew member was assembling sandwiches and placing them on a baking sheet lined with parchment paper. The parchment paper was soiled, and a crew member said the parchment paper had previously been used to bake a different type of bread. The sandwiches were discarded.
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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.
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Item No.:
16
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|
Site:
Other-Rudi's Menu
|
|
Violation:
The consumer advisory was partially blocked by the menu cover.
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|
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 raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) 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 or 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 OR (2) 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.:
16
|
|
Site:
Preparation Room-Buffet Preparation
|
|
Violation:
A lexan bin of cut cabbage was stored in an undercounter refrigerator and labeled as 'cooling.' At 9:55 am, the inspector asked to see the cooling log for the cabbage. The cabbage started cooling at 5:38 am on the morning of the inspection. There were no other time or temperature entries on the cooling log for the cabbage. The cabbage was below 41F; however, it was unclear if the cabbage reached 41F and below within 4 hours. The cabbage was discarded.
|
|
Recommendation:
Cool potentially hazardous food within 4 hours to 5C (41F) or less if prepared from ingredients at ambient temperature.
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Item No.:
16
|
|
Site:
Buffet-Lido Market Starboard Ice Cream Station
|
|
Violation:
The ice cream well was labeled with green time control stickers. Staff stated the ice cream was on temperature control and the time control stickers were for fruit cups normally in this area. No fruit cups were out for service while the inspector was in the area.
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|
Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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|
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Item No.:
16
|
|
Site:
Buffet-Lido Market Starboard Sweet Spot
|
|
Violation:
At 9:05 am, six cartons of fat free milk, one carton of chocolate milk, and thirty-two single-service containers of yogurt were in a display case which passengers could access. Additionally, there was a self-service container of yogurt on the line. According to the time control plan, all items were to be discarded by 9:00 am. The items were discarded.
|
|
Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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|
|
Item No.:
16
|
|
Site:
Buffet-Lido Market Portside Sweet Spot
|
|
Violation:
At 9:10 am, four containers of single-service yogurts were in a display case which passengers could access. According to the time control plan, all items were to be discarded by 9:00 am.
|
|
Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
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|
|
Item No.:
17
|
|
Site:
Preparation Room-Buffet Preparation
|
|
Violation:
A lexan bin of cut cabbage was stored in an undercounter refrigerator and labeled as 'cooling.' At 9:55 am, the inspector asked to see the cooling log for the cabbage. The cabbage started cooling at 5:38 am on the morning of the inspection. There were no other time or temperature entries on the cooling log for the cabbage. The cabbage was below 41F. The cabbage was discarded.
|
|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through 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.:
19
|
|
Site:
Galley-Deck 3 Walk-In
|
|
Violation:
One container of chimichurri sauce was stored uncovered. This was corrected.
|
|
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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|
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Item No.:
19
|
|
Site:
Buffet-Dirty Officer's Mess
|
|
Violation:
The hand-contact portion a pair of tongs rested on pieces of bread in a basket. This was corrected.
|
|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) 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; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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|
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Item No.:
19
|
|
Site:
Other-Engine Control Room (ECR) Coffee Station
|
|
Violation:
The drain line of the new espresso machine installed during the last dry-dock of March/April 2018 discharged in a bucket below the machine and not to the gray water system.
|
|
Recommendation:
Ensure drain lines from all fixtures, sinks, appliances, compartments, refrigeration units, or devices that are used, designed for, or intended to be used in the preparation, processing, storage, or handling of food, ice or drinks are indirectly connected to appropriate waste systems by means of an air gap or air break.
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|
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Item No.:
20
|
|
Site:
Other-Engine Control Room (ECR) Coffee Station
|
|
Violation:
The new espresso machine installed during the last dry-dock of March/April 2018 had slotted fasteners in the food splash zone below the coffee dispensing part.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
|
|
Site:
Buffet-Lido Market Starboard and Portside Bread Station
|
|
Violation:
On both the port and starboard side bread stations, there was one basket of bread out for service without a liner between the bread and the woven basket. The bread was discarded.
|
|
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.
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|
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Item No.:
22
|
|
Site:
Galley-Potwash
|
|
Violation:
A stack of lexan containers was stored directly behind the sanitizing compartment of the three compartment sink, leaving barely enough room for the crew member working on the clean side to stand between the two. The bins were moved.
|
|
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:
Preparation Room-Lido Market
|
|
Violation:
A crew member was assembling sandwiches and placing them on a baking sheet lined with parchment paper. The parchment paper was soiled, and the crew member said the parchment paper had previously been used to bake a different type of bread. The sandwiches were discarded.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 Ice Station
|
|
Violation:
The top of the second from left cuber panel in ice machine D.3.2 was soiled with brown debris. The machine was taken out of service and cleaned.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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|
|
Item No.:
27
|
|
Site:
Galley-Deck 3 Hot Galley
|
|
Violation:
The technical compartment of the salamander was soiled with dust and debris.
|
|
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.:
33
|
|
Site:
Buffet-Taco Bar
|
|
Violation:
The coving on the side of the taco bar closest to the pool was incomplete. Staff stated the decking in this area had been replaced in the April 2018 dry dock.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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|
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Item No.:
33
|
|
Site:
Buffet-Lido Market Aft Beverage Station and Central Market
|
|
Violation:
The deckhead above the Lido Market aft beverage station and central market was soiled with dust and debris.
|
|
Recommendation:
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:
Buffet-Lido Market Aft Beverage Station and Central Market
|
|
Violation:
A piece of the deckhead had been moved above the Central Market station. This exposed the open deckhead and wires above the buffet line. The moved piece of deckhead was replaced.
|
|
Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes.
|
|
|
Item No.:
33
|
|
Site:
Other-Engine Control Room (ECR) Coffee Station
|
|
Violation:
The cabinet/tiled deck juncture had no coving.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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|
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Item No.:
33
|
|
Site:
Buffet-Canaletto/Lido
|
|
Violation:
One of the starboard side, a carpeted area was used by the crew as a soiled drop-off waiter station.
|
|
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. Do not use carpet in these areas.
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|
|
Item No.:
34
|
|
Site:
Galley-Deck 3 Dishwash
|
|
Violation:
The drain under the soiled side of the galley was not draining properly and was overflowing. This caused an excessive amount of water to pool under the soiled side of the flight type machine. The drain was fixed immediately.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 3 Ice Station
|
|
Violation:
The handwash sink in this area did not drain properly. When the inspector tried to wash their hands, the sink filled with water. The drain was dismantled and cleaned, allowing the sink to drain properly.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 3 Dishwash
|
|
Violation:
An excessive amount of water was pooling on the deck under the soiled side of the flight type dish machine. Crew were actively directing the water to the scupper.
|
|
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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