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Item No.:
02
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Site:
Medical-Acute Gastrointestinal (AGE) Log
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Violation:
The AGE surveillance log for 23 December 2019 had the underlying medical conditions data column blank for one passenger entry. All other entries had this information correctly populated from the electronic system into the spreadsheet.
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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,? or 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.:
08
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Site:
Potable Water-Maintenance and Repair Records
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Violation:
After repairs or maintenance of parts in the potable water system, the documented free halogen residual level was the system residual after the part had been placed back in service and not the residual from the part before placing in service. These parts were disinfected and flushed before being placed in service. Staff described that the procedure was to make sure the system halogen residual level was no higher than 5.00 ppm and to record that value. This procedure was used for 9 potable water system parts replacements or repairs during a brief June 2019 drydock in which crew were aboard and the potable water system was in operation. However, the halogen residual test result needs to be performed before returning the water system parts to operation after repair or replacement.
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Recommendation:
Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
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Item No.:
16
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Site:
Buffet-Panorama
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Violation:
No consumer advisory was present at the poached egg station in the center of the buffet line during operation. Customers were able to have eggs cooked to order at this location.
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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.:
20
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Site:
Preparation Room-Potato Peeler
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Violation:
The removable peeler disk inside the potato peeler was cracked and chipped in multiple locations. Staff stated that a new peeler disk for the potato peeler had been ordered.
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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
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Site:
Buffet-Deck 4 Officer Mess
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Violation:
All the fasteners inside the counter-mounted glass door refrigerator were slotted.
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Recommendation:
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.:
22
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Site:
Galley-Warewash
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Violation:
The curtains before and after the wash compartment of the flight-type dishwash machine were heavily soiled with food debris, especially between the curtain flaps, during operation.
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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-Potwash
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Violation:
Four spray nozzles on the upper spray arm of the mechanical potwash machine were clogged with debris. This machine was in operation during the inspection.
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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-Panorama Warewash
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Violation:
One of the upper spray nozzles in the wash compartment of the rack-type dishwash machine was clogged with food debris during operation.
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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-Warewash
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Violation:
The final rinse pressure gauge of the rack-type conveyor dishwash machine read approximately 30 psi during operation when the final rinse was activated. The date plate for the machine indicated that the final rinse pressure must be between 15-25 psi.
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Recommendation:
Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
23
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Site:
Galley-Warewash
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Violation:
The wash temperature of the rack-type conveyor dishwash machine was measured at 155F during operation. The data plate for the machine indicated that the wash temperature must reach 160F or above.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
27
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Site:
Galley-Sabatini
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Violation:
The grease trap housings for the starboard grooved and flat grills were soiled with black debris. These grills had not been used on the day of the inspection and were cleaned the previous night.
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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-Panorama Pizzeria
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Violation:
The back side of the counter-mounted pizza oven was soiled with dust and grease, especially around the electrical boxes.
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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:
Preparation Room-Salad Spinner
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Violation:
The salad spinner had not been properly air dried after cleaning and sanitizing. The inside of the salad spinner, including the white tub and lid, were visibly wet when inspected. The white tub was stored inside the salad spinner with the lid in place.
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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:
Bar-Pool Bar Locker
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Violation:
A mobile kegerator was stored inside this locker, which was not properly constructed for food equipment storage. This was noted on the previous VSP inspection report. The deckhead in the locker was open and had exposed pipes and wires, which were difficult to clean. Approximately 15 boxes of single-service equipment, such as paper cups and lids, were also stored in this locker.
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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.:
31
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Site:
Galley-Deck 5 Coffee Pantry
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Violation:
A small yellow bucket of Virox was stored on the deck near the ice machines. The bucket was immediately removed from the galley.
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Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
33
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Site:
Bar-Pool Bar Locker
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Violation:
A mobile kegerator was stored inside this locker, which was not properly constructed for food equipment storage. This was noted on the previous VSP inspection report. The deckhead in the locker was open and had exposed pipes and wires, which were difficult to clean. Approximately 15 boxes of single-service equipment, such as paper cups and lids, were also stored in this locker.
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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.
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Item No.:
33
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Site:
Galley-Soup Kettles
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Violation:
The water leaking from the potable water supply lines was pooling on the deck.
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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.:
34
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Site:
Galley-Stacked Combination Ovens
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Violation:
Water was dripping from the drain line under the bottom combination oven. The water was pooled on the deck under the stacked combination unit.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Soup Kettles
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Violation:
Water was dripping from the faucet for middle right soup kettle even though the supply valves were completely closed.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Soup Kettles
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Violation:
Water was dripping from the potable water supply lines to both soup kettles.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Stacked Combination Ovens
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Violation:
Water was dripping from the drain line under the bottom combination oven. The water was pooled on the deck under the stacked combination unit.
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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.:
40
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Site:
Bar-Pool Bar
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Violation:
The door from the bar to the pantry did not close properly. This bar was on an open deck.
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Recommendation:
Protect entry points where pests may enter the food areas.
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