|
|
|
Item No.:
02
|
|
Site:
Medical-Documentation of Crew GI Cases
|
|
Violation:
The ages for most of the reportable and non-reportable crew cases were incorrect.
|
|
Recommendation:
The gastrointestinal illness surveillance log entry for each passenger or crew member shall contain the following information:
(1) The first date of clinic visit or report to staff of illness; (2) The person's name, age and gender; (3) A designation as passenger or crew member; (4) Crew member position or job on the vessel, if applicable; (5) Cabin number; (6) Meal seating information; (7) Date and time of illness onset; (8) Illness symptoms, including the presence of the following selected signs and symptoms: numbers of episodes each of diarrhea and vomiting per day, bloody stools, fever, recorded temperature, abdominal cramps, headaches and muscle aches; (9) Notation on whether or not a stool specimen was requested and received; (10) Use of antidiarrheal medication; and (11) The presence of underlying medical conditions which may affect interpretation of acute gastrointestinal illness for example diabetic diarrhea, inflammatory bowel disease, gastrectomy or others.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Potable Water Distribution System Microbiological Testing
|
|
Violation:
For the last few months, records indicated that the same sites were sampled microbiological testing. The records did not list specifically where the samples were taken.
|
|
Recommendation:
Ensure that a minimum of four potable water samples per month are collected and analyzed for the presence of Escherichia coli and are collected randomly from locations on the forward, aft, upper, and lower decks of the vessel. Ensure that sample sites are changed each month.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Documentation of Tank Cleaning and Disinfection
|
|
Violation:
On April 3, 2009, the No. 2 port potable water tank was opened and work was completed on the tank interior surfaces. A review of the documentation did not list the procedures for superhalogenating the tank prior to placing it back in service. All other tanks in which the ship conducted work activities documentated this procedure.
|
|
Recommendation:
Ensure that documentation of any inspection, cleaning, disinfection (including concentration and contact time of disinfectant), and flushing is maintained for 12 months and is available to the VSP for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Bar-Deck 2 Coffee
|
|
Violation:
The backflow prevention device for the coffee machines was installed with the atmospheric vent pointing up. The vent was filled with water.
|
|
Recommendation:
Ensure that backflow preventers are maintained in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Hood Cleaning Cabinet
|
|
Violation:
There was no air gap on the atmospheric vent for the backflow prevention device.
|
|
Recommendation:
Ensure that air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 3 cm (1 inch).
|
|
|
Item No.:
10
|
|
Site:
DO NOT USE (whirlpool/spa)-AFT Whirlpool
|
|
Violation:
The anti-entrapment cover on the suction fitting was cracked. This item was corrected during the inspection.
|
|
Recommendation:
Ensure that anti-entrapment drain covers or other drains that prevent entrapment hazards as specified in U.S. Consumer Product Safety Publication 363-009801 (dual drains/channel drains) are provided on swimming pools and whirlpool spas. Ensure that drain covers are maintained in good repair.
|
|
|
Item No.:
11
|
|
Site:
Medical-Documentation of Close Contact Follow
|
|
Violation:
For the voyage ending 10/04/2009, an asymptomatic close contact of a GI case was recorded in STARDOCS. However, the dates and time for initial and 24-hour follow-up periods were the same. A review of the documentation of other asymptomatic close contacts of GI cases had the correct dates and times.
|
|
Recommendation:
Ensure that medical staff conduct daily verbal interviews with asymptomatic crew until 48 hours after onset of the ill crew members symptoms.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Staff
|
|
Violation:
A tray of dessert was not completely under the sneeze shield. This was corrected.
|
|
Recommendation:
Ensure that food on display is protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Dessert Station
|
|
Violation:
Three of the serving tongs were not located under the sneeze shield.
|
|
Recommendation:
Ensure that each self-service food dispensing utensil is covered or located beneath shielding during service.
|
|
|
Item No.:
21
|
|
Site:
Galley-Center
|
|
Violation:
The sealant around the outside of the conveyor oven was loose and peeling.
|
|
Recommendation:
Ensure that 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-Steakhouse Grill Section
|
|
Violation:
The drip tray housing on the charbroil grill was difficult to clean due to crevices and gaps.
|
|
Recommendation:
Ensure that nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Galley-Steakhouse Grill Section
|
|
Violation:
The panel on the underside of the griddle pan had holes and jagged edges, making it difficult to clean.
|
|
Recommendation:
Ensure that 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-Hot Galley
|
|
Violation:
The sealant on the outside of the conveyor oven was loose and peeling.
|
|
Recommendation:
Ensure that 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-Potwash Area
|
|
Violation:
The temperature gauge for the sanitizing rinse sink was reading 192F. The temperature of the water was measured at 173F. According to the staff, there is a problem with the placement of the temperature probe.
|
|
Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
The water from the side nozzles for the final rinse in the conveyor dishwash machine formed an erratic spray pattern.
|
|
Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
|
|
|
Item No.:
25
|
|
Site:
Bar-Pool
|
|
Violation:
A wiping cloth was draped over the side of the sanitizing bucket.
|
|
Recommendation:
Ensure that wiping cloths used for wiping food spills are dry and used for wiping food spills from tableware and single-service articles; or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
|
|
|
Item No.:
27
|
|
Site:
Galley-Steakhouse Grill Section
|
|
Violation:
The panel on the underside of the griddle pan was soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Steakhouse Grill Section
|
|
Violation:
The drip tray housing on the charbroil grill was soiled.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Deck 2 Coffee
|
|
Violation:
There was a soiled towel on the floor in the technical space for the back counter.
|
|
Recommendation:
Ensure that nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Staff Beverage Station
|
|
Violation:
There was no coving at the counter/deck juncture
|
|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
|
|
|
Item No.:
33
|
|
Site:
Bar-Pool Waiter Service Station
|
|
Violation:
The coving at the juncture between the deck and the waiter station was loose or missing.
|
|
Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters).
|
|
|
Item No.:
33
|
|
Site:
Galley-Center
|
|
Violation:
There was chipped and recessed grout between the deck tiles.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Pizzeria
|
|
Violation:
There was chipped and recessed grout between the deck tiles.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Hot Galley
|
|
Violation:
There was missing and recessed grout between the deck tiles.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-
|
|
Violation:
The deck under the soda vending machine was soiled.
|
|
Recommendation:
Ensure that decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas, are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Other-Bellbox
|
|
Violation:
The wooden ramps at the entrance to the bellbox were soiled and the edges were jagged.
|
|
Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
|
|
|
Item No.:
34
|
|
Site:
Galley-Hood Cleaning Cabinet
|
|
Violation:
The pump was leaking and water was dripping from the cabinet to the deck. According to the staff, this item is scheduled to be repaired.
|
|
Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
There was condensate on the deckhead and bulkhead on the dirty end of the conveyor dishwash machine. On the clean side of the conveyor dishwash, there was condensate dripping from the deckhead to the end of the machine. No clean items were impacted. In addition, there was condensate dripping from the deckhead to the deck from a light cover adjacent to the clean end of the dishwash machine.
|
|
Recommendation:
Ensure that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
39
|
|
Site:
Pantry-Main Dining Room -- Deck 3 Starboard
|
|
Violation:
There were four drain flies in the walk-in/storage locker.
|
|
Recommendation:
Ensure that the presence of insects, rodents, and other pests is effectively controlled to minimize their presence in the food storage, preparation, service areas, warewashing, and utensil storage areas aboard a vessel.
|
|