|
|
|
Item No.:
*
|
|
Site:
Medical-AGE (Acute Gastrointestinal) Logs
|
|
Violation:
The underlying illness column on the AGE logs was incomplete for the past three voyages. Medical staff were documenting if a patient had an underlying illness, but were not always recording 'Nil' or none for patients without underlying illnesses.
|
|
Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (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.:
02
|
|
Site:
Medical-AGE (Acute Gastrointestinal) Logs
|
|
Violation:
A crew member's position/job on the vessel was missing on the AGE log for a 12/8 entry; medical staff reported sometimes they did not know the job or position of the crew member.
|
|
Recommendation:
Ensure the AGE surveillance log entry for each crew member contain the following information in separate columns: (8) crew member position or job on the vessel.
|
|
|
Item No.:
08
|
|
Site:
Housekeeping-Deck 6 Pantries- Ice Machines
|
|
Violation:
The backflow preventers on the ice machine potable water supply line were covered with black insulation. This was noted on the last inspection.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Program
|
|
Violation:
The comprehensive list of backflow prevention devices for the crew and passenger cabins throughout the vessel did not always fully describe the component the backflow preventer was installed for and in some cases did not correctly identify the actual backflow preventer installed. Cabin flexible shower hoses and toilets each had non-continuous backflow preventers installed on these components, but the log only described the size of the vacuum breaker. All the housekeeping lockers were listed, but there was nothing describing the connection within to the chemical dispensing units mounted to the bulkhead in each. The description given was for a non-continuous pressure backflow preventer ( S8 model), but those found were in positions of continuous pressure and between two valves. There were backflow preventers inside the chemical dispensing boxes, but they were not part of the listing and would not be included in an inspection of devices. One listing was for a deck 6, fire zone 7 pantry, but no plumbing component was identified. The crew mess ice and water dispenser, the bed pan washer in the medical center, and the deck A crew launderette were all listed as having non-continuous pressure model 8 backflow preventers installed, but in each case there was a continuous pressure backflow preventer installed. The
|
|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices and any other connection to the potable water system where contamination or backflow can occur. 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. Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Program
|
|
Violation:
In reviewing the inspection log for the non-testable backflow prevention devices, there was a single work order provided for an entire deck to note that all backflow preventers on the given deck were inspected, with no specific reference to the specific plumbing component involved. Specific devices were only noted when a repair was needed or the device was missing.
|
|
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. Ensure a schedule for inspection frequency is set.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck A Crew Launderette and All Ice Machines
|
|
Violation:
A significant continuous leak was observed from the backflow preventer on the cold water supply line in the deck A crew launderette access hatch and thee water on the deck was ponding. A black insulation was found on the potable water supply pipe to the deck pantry ice machines which covered the installed backflow preventers. A cut was found on one side of the insulation so that could be pulled away to see the backflow preventer, but this was not sufficient to understand if they were leaking. All ice machines throughout the ship should be inspected and the insulation removed completely from around the entire backflow prevention device so a proper inspection can be conducted and any leakage detected.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 8 Whirlpool and Deck 6 Child Pool
|
|
Violation:
A review of the charts recording bromine and pH levels for the pools and whirlpools revealed that on 20 December the child splash pool was operated throughout the day with a pH exceeding 8. Additionally, the starboard whirlpool spa on deck 6 was kept open all day from 17-20 December with pH readings above 8. Staff stated that the water bunkered in Southampton, England was very alkaline and that efforts to manually add acid were required to reduce the pH values.
|
|
Recommendation:
Install automated systems for pH control dosing. Control the amounts injected by flow meters or and pH analyzers. Ensure logs and charts contain notations outlining actions taken when the free halogen residual or pH levels are outside of the acceptable ranges in this manual. Additionally, ensure the records include any major maintenance work on the filtration and halogenation systems and UV disinfection systems. Monitor and adjust the RWF?s pH as recommended by the manufacturer and to maintain optimum public health protection and water chemistry.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-All Whirpools
|
|
Violation:
Staff confirmed that there was no automated dosing for pH reduction installed on any of the whirlpool spas on the vessel. There was a dosing system for increasing the pH, given the ship uses only bromine in the whirlpools.
|
|
Recommendation:
Install automated systems for halogen-based disinfection and pH control dosing. Control the amounts injected by flow meters or free halogen and pH analyzers.
|
|
|
Item No.:
11
|
|
Site:
Medical-GI (Gastrointestinal Illness) Late Reporting
|
|
Violation:
A buffet steward had a GI onset at 1000 on 8 December, but did not report to medical until 1335 that day. The work record showed this employee worked from 1000-1300 on 8 December while experiencing GI symptoms. Staff reported disciplinary action or re-training was not conducted.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 1 - Undercounter Refridegerator
|
|
Violation:
In the area across from potwash, a full hotel pan containing sliced tomatoes had a discard date of 21 December. The tomatoes were discarded.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food is discarded if not consumed within 7 calendar days from the date of preparation or opening.
|
|
|
Item No.:
19
|
|
Site:
Preparation Room-Deck A - Production Bakery
|
|
Violation:
A bag of frozen chocolate croissants in the walk-in freezer was left open.
|
|
Recommendation:
Protect food from contamination by storing the food where it is not exposed to splash, dust, or other contamination.
|
|
|
Item No.:
20
|
|
Site:
Preparation Room-Deck A - Veg Prep
|
|
Violation:
A difficult to clean gap was noted in both potato rumblers between the abrasive disk chamber and the discharge chute to the adjacent food preparation sink where the gasket and metal mating surfaces were in poor repair. The left rumbler, which was in the worst, had been taken out of service 3 days before the inspection. The right rumbler was still in active use.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 7 - Queen's Grille Galley
|
|
Violation:
Two clean green cutting boards contained deep cuts and abrasions on both sides.
|
|
Recommendation:
Ensure surfaces such as cutting boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 2 - Brittania Galley Dishwashing
|
|
Violation:
The starboard dishwasher had the third nozzle from the left in the forward manifold and the same nozzle in the aft manifold that were blocked creating an in an incomplete coverage of the dishes transiting this section of the machine.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of these guidelines.
|
|
|
Item No.:
24
|
|
Site:
Galley-Deck 2 - Brittania Galley Dishwashing
|
|
Violation:
The starboard glasswasher that was on, but not actively washing glasses at the time of the inspection, had a final rinse manifold temperature registering on the machine gauge of 234 - 240F. When the curtain was removed to observe the final rinse spray pattern, only steam was seen coming from upper and lower manifold nozzles.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (2) 82C (180F) for all other machines.
|
|
|
Item No.:
26
|
|
Site:
Preparation Room-Deck A - Veg Prep
|
|
Violation:
Old black food soil was noted in the gaps in both potato rumblers between the abrasive disk chamber and the discharge chute described above. Both machines had been previously cleaned.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Preparation Room-Deck A - Production Bakery
|
|
Violation:
An accumulation of black residue was noted in the housing of both recirculation fans of the left proofing cabinet. Open trollies of bakery items transit the area below these fans.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Preparation Room-Deck 1 - Butcher Shop
|
|
Violation:
A small amount of meat residue was found in the grinder plate of the previously cleaned and stored meat grinder.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Preparation Room-Deck 1 - Butcher Shop
|
|
Violation:
Dried meat residue was found on the teeth of the band saw blade on the previously cleaned and stored meat saw. Dried meat residue was also found on the lower guide for the band saw blade.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 7 - King's Court Scullary
|
|
Violation:
Four bowls and five coffee saucers in the clean ware storage area contained food debris. The entire rack of dishes was rewashed.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Dining Room-Deck 2 - Brittania Dining Room - Club Area
|
|
Violation:
Two copper clad saut pans were found with a white residue and a brown stain on the stainless steel food-contact inner potion of the pans. The brown residue was easily removed by an alcohol pad when the team was trying to determine the nature of the stain.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Medical-Pantry
|
|
Violation:
The microwave in the medical pantry was soiled with food residue.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 7 - King's Court Scullary
|
|
Violation:
There was little protection or delineation between the clean area and the dirty area potentially contaminating clean dishes.
|
|
Recommendation:
Store cleaned equipment and utensils 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.
|
|
|
Item No.:
28
|
|
Site:
Pantry-Deck 10 - Room Service
|
|
Violation:
Complete place settings in 2 mobile racks unprotected by a cover tray or inverted.
|
|
Recommendation:
Store clean equipment and utensils covered or inverted.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 2 - Lions Bar
|
|
Violation:
The carpet floor area just outside the bar pantry was soiled.
|
|
Recommendation:
Ensure decks in food areas are constructed and maintained for easy cleaning. Ensure decks in food areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 2 - Brittania Galley - Production Pastry
|
|
Violation:
The deck in the dry storeroom was soiled with old food soil in the back right corner and a yellow oil under the shelf.
|
|
Recommendation:
Ensure decks in food storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Deck 1 - Butcher Shop Passageway
|
|
Violation:
A deckhead access panel passageway to the butcher shop from the Burma Road corridor had water dripping from thumbscrews and there was evidence of rust in the adjacent deckhead seam. No food or equipment was being impacted by this leak.
|
|
Recommendation:
Ensure deckheads in food areas are maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Preparation Room-Deck A - Production Bakery
|
|
Violation:
The left water supply line to the water metering system was leaking from a connection above the backflow preventer and dripping on the deck.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 2 - Brittania Galley - Production Galley
|
|
Violation:
The areas behind the combination steamer ovens did not have 110 lux of illumination.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around deck-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 2 - Brittania Galley - Production Pastry
|
|
Violation:
The walk-in freezer had 4 light fixtures out creating a storage area that was less than 110 lux of illumination. The pastry team had already created a repair order for this problem.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 7 - Queen's Grille Galley Hot Section
|
|
Violation:
The lighting behind the bain marie measured 103 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around deck-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 7 - King's Court Forward Galley
|
|
Violation:
The lighting behind the combination oven measured 76 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around deck-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 8 - Todd English Galley
|
|
Violation:
The lighting behind the combination oven measured 72 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around deck-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Galley-Deck 7 - King's Court Buffet Galley
|
|
Violation:
The lighting in the area in and around the ice machine measured 46 lux.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around deck-mounted equipment.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 7 - King's Court Buffet
|
|
Violation:
The lighting in the serving area of the buffet display area measured 63 and 43 lux.
|
|
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 consumer self-service areas.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-Incoming Shipments
|
|
Violation:
No documentation was available to show the flower and engine part shipments were inspected for pests.
|
|
Recommendation:
Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
|
|
|
Item No.:
41
|
|
Site:
Medical-Ward Toilets
|
|
Violation:
No sign advising patients to wash their hands after using the toilet was found in the wards.
|
|
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:
Potable Water-Chlorine Residual Testing - Distribution
|
|
Violation:
During the manual comparison test of the far point in the potable water distribution system, the ship staff member was observed setting the test kit mode button to chlorine 10 and using a DPD 1 tablet for the reagent, rather than a high range DPD 1 tablet. When asked why the kit was not set to chlorine 6 the response given was that this mode would require a liquid test reagent and this was not available on board. A review of the test kit instructions revealed that for the chlorine 6 test the DPD 1 tablet was specified, but there was a second instruction allowing the use of a liquid reagent for that test as well. It further specified that if the water had a residual above 6 ppm that the chlorine 10 test was to be used with DPD 1 high range (HR) reagent tablets.
|
|
Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 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 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
|
|