|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
The AGE surveillance log did not have a case identification number and was not in the correct order as required by Annex 13.2.
|
|
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.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Bunkering Records
|
|
Violation:
The bunkering halogen analyzer-recorder record from October 29, 2011 from 1000 to 1530 indicated less than 2.0 ppm free chlorine residual. The cause of this low reading was not noted on the record.
|
|
Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least hourly during the bunkering of potable water. After the free residual halogen level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free residual halogen and pH at least once every 4 hours during the production of potable water.
|
|
|
Item No.:
06
|
|
Site:
Medical-Microbiological Sampling
|
|
Violation:
A water sample was taken on January 5, 2012 at the Boleros pantry but no test results were recorded in the log. Most of the samples were taken from either ice machines or drinking fountains. It was difficult to determine if the samples were taken from a representative area of the ship because the deck number or exact location of the samples were not clear in the log.
|
|
Recommendation:
Ensure test results are recorded into the microbiological sampling log. If sample results are inconclusive or if the samples were mishandled, a notation should also be placed in the log. Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Storage Tanks
|
|
Violation:
The ship was switching to a new coating for the potable water tank. The independent certification of complying with drinking water standards for the current product was being discontinued.
|
|
Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers' recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer).
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Halgen Analyzers
|
|
Violation:
Sampling lines for the halogen analyzers on all recreational water facilities were from the compensation tanks.
|
|
Recommendation:
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.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Safety Signs
|
|
Violation:
The safety signs do not meet the requirements of the new VSP Operations Manual.
|
|
Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children's RWF signs, include the exact wording "TAKE CHILDREN ON FREQUENT BATHROOM BREAKS" or "TAKE CHILDREN ON FREQUENT TOILET BREAKS."
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Antientrapment Protection
|
|
Violation:
The drain covers for all recreational water facilities did not comply with current antientrapment requirements.
|
|
Recommendation:
Ensure the testing of manufactured drain covers is by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover: (1) certification standard and year; (2) type of drain use (single or multiple); (3) maximum flow rate (in gallons or liters per minute); (4) type of fitting (suction outlet); (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both); (7) manufacturer's name or trademark; and (8) model designation. Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter.
|
|
|
Item No.:
11
|
|
Site:
Medical-Food Worker Nonreporting
|
|
Violation:
A food worker had symptoms starting at 8:00 AM on June 18, 2011, worked that same day from 5:30 to 10:58 AM and from 12:06 to 13:56 PM. This worker did not report to medical until June 20, 2011 at 12:10 PM. The food worker was later hospitalized and diagnosed with Salmonella Group A.
|
|
Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food related areas or operations, including working with exposed food, warewashing, equipment, utensils, table linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours.
|
|
|
Item No.:
11
|
|
Site:
Medical-Food Worker Isolation
|
|
Violation:
A food worker was classified as a nonfood worker when they had symptoms on January 12, 2012 at 6:00 AM and reported to medical on January 12, 2012 at 9:47 AM. They were isolated for 24 hours and then released by medical staff to work on January 13, 2012. This food worker worked on January 13, 2012 from 11:00 AM to 12:15 PM and then again from 12:50 to 10:00 PM.
|
|
Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
|
|
|
Item No.:
14
|
|
Site:
Galley-Windjammer - Hot Preparation
|
|
Violation:
A cook in this area had a beard and was not wearing a hair restraint. The individual was cleaning preparation tables at the time of the observation.
|
|
Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Windjammer
|
|
Violation:
No consumer advisories were found in the self service outlets where raw or undercooked foods were available. Consumer advisories were located throughout the Windjammer, but they were not specific to the food being served raw or 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 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 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 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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Solarium Bistro
|
|
Violation:
The menu did not have asterisks at the animal-derived foods that could be served raw or 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 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 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 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.
|
|
|
Item No.:
16
|
|
Site:
Children Area-Time Control Plan
|
|
Violation:
Lunch and dinner were served to children in the nursery area of the children's area using time control, but there was no time control plan posted.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
19
|
|
Site:
Provisions-House Stores
|
|
Violation:
Packaged, ready-to-eat food items such as individually wrapped candies and bottle water and juices were stored below or immediately adjacent to items such as hair spray, soaps and cleaning compounds.
|
|
Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
|
|
|
Item No.:
19
|
|
Site:
Other-Crew Morale Store
|
|
Violation:
Six boxes of wine and four boxes of water were stored directly on the deck, immediately adjacent to the glass reach-in refrigerator.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 4 - Beverage Station
|
|
Violation:
Numerous adhesive plastic covers affixed to the base of the soda dispensing tower immediately adjacent to the nozzles were cracking and peeling off.
|
|
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, non-slotted, non-corroding, 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.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Garden Cafe Starboard
|
|
Violation:
Two soda vending machines were not easily movable, sealed to the deck, or elevated on legs.
|
|
Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead. Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
|
|
|
Item No.:
21
|
|
Site:
Bar-Garden Cafe / Java Cafe / Crew Morale Store
|
|
Violation:
A glass door reach-in freezer that contained ice cream and a half-size glass door refrigerator that contained bottles of wine were not easily movable, sealed to the deck, or elevated on legs.
|
|
Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead. Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
|
|
|
Item No.:
21
|
|
Site:
Buffet-Windjammer Port Beverage Station
|
|
Violation:
Electrical cords for the counter-mounted juice dispensers were laying on the counter.
|
|
Recommendation:
Shorten or secure the cords to allow for easy cleaning of the counter. Also ensure cords do not come in contact with previously cleaned food-contact surfaces of equipment.
|
|
|
Item No.:
25
|
|
Site:
Galley-Windjammer - Hot Preparation
|
|
Violation:
A bucket of sanitizer solution was cloudy and had a heavy amount of grease residue on the water surface.
|
|
Recommendation:
Ensure the sanitizer solution is clean.
|
|
|
Item No.:
26
|
|
Site:
Preparation Room-Fish
|
|
Violation:
Food residue soiled the previously cleaned band saw along the stainless steel guards below the cutting surface and along the plastic cutting block at the cutting surface.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Dining Room-Deck 4 - Waiter Station Next to Galley Entrance
|
|
Violation:
Food particles soiled the inside of six previously cleaned coffee carafes.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Deck 4 - Soup Station
|
|
Violation:
Food residue soiled the locking pin inserts of two of the tilting pans.
|
|
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-Deck 4 - Bakery
|
|
Violation:
A sticky residue and dust soiled the space immediately above the fan and chilling unit of the glass pass-through refrigerators.
|
|
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-Garden Cafe Galley - Soup Station
|
|
Violation:
Food debris soiled the locking pin inserts on the top part of the three tilting pans.
|
|
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:
Preparation Room-Fish
|
|
Violation:
The plastic guard covering the power wheel and guides below the cutting surface of the previously cleaned band saw was placed back onto the unit wet, which prohibited proper air drying.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
28
|
|
Site:
Provisions-House Stores
|
|
Violation:
Single service paper cups, napkins and other food related items were stored in an unfinished storage room with exposed deckhead and pipes.
|
|
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-Windjammer - Cold Preparation
|
|
Violation:
The lip of a partially full red waste container was in direct contact with a cleaned and sanitized buffalo chopper. The waste container did not have a cover and the preparation area as well as the chopper were not in active use at the time of the inspection
|
|
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-Vintages Bar
|
|
Violation:
Two previously cleaned and sanitized wine decanters each had standing water at the base. The decanters were stored upright and ready for service.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
32
|
|
Site:
Galley-Windjammer - Cold Preparation
|
|
Violation:
The red, partially full waste container did not have a cover and the area was not in active use at the time of the inspection.
|
|
Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Windjammer Forward Starboard Beverage Station
|
|
Violation:
Electrical cords for the counter-mounted beverage equipment and ice machine were laying on the deck inside the ice machine technical compartment.
|
|
Recommendation:
Shorten or secure the cords to prevent them from touching the deck and allow for proper cleaning.
|
|
|
Item No.:
33
|
|
Site:
Bar-Garden Cafe / Java Cafe / Crew Morale Store
|
|
Violation:
The deck immediately below the ice cream freezer and wine refrigerator was soiled with a sticky residue, dust and lint.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Garden Cafe Starboard
|
|
Violation:
The deck immediately below the two soda machines was soiled with a sticky residue, dust and lint.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Galley-Garden Cafe Galley
|
|
Violation:
The light intensity along the left and back of the deck-mounted mixer was less than 110 lux.
|
|
Recommendation:
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:
Galley-Deck 5 - Potwash
|
|
Violation:
The light intensity along the right side of the potwash machine was less than 110 lux.
|
|
Recommendation:
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:
Galley-Cafe Promenade
|
|
Violation:
The light intensity at the handwash sink located at the service counter could not be raised to the required 220 lux of light.
|
|
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.:
40
|
|
Site:
Integrated Pest Management-Follow-up Action
|
|
Violation:
No information was available on the follow-up action of pests noted and areas treated on the sighting log.
|
|
Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
|
|
Violation:
The OPRP did not include 1) a concentration or contact time for the disinfectant used, 2) procedures for returning the vessel to normal operating conditions after an outbreak, and 3) how crew were notified of an outbreak.
|
|
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.:
41
|
|
Site:
Housekeeping-Toilet Facilities
|
|
Violation:
The large stalls in the public restrooms containing diaper changing stations on deck 3 and 5 did not have a sign advising users to wash their hands at the handwash sinks.
|
|
Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands.
|
|
|
Item No.:
44
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
It was very difficult to get information regarding the AGE surveillance log, including what the symptoms were on the printed version of the log. Also, it was difficult to follow-up on crew cases in the log and to determine whether an investigation was conducted or what the full follow-up was, particularly for one crew member that was eventually hospitalized. According to staff, if workers were handling food equipment, they were told it was okay to isolate them for 24 hours and then put a comment in their file they were not to work in food areas for another 24 hours.
|
|
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.
|
|