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Item No.:
02
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Site:
Medical-Immediate Contacts
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Violation:
During the cruise from November 9 to November 25, there were two crew members with reportable acute gastroenteritis (AGE) symptoms on the AGE log. The medical documentation stated these individuals did not have any roommates, but it was unknown if they had any other immediate contacts.
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Recommendation:
Document if the symptomatic crew member has no other immediate contacts.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
During the cruise from November 9 to November 25, the AGE surveillance log indicated a food worker had two episodes of diarrhea, no other symptoms, and was not given antidiarrheal medication. According to additional medical documentation, this individual was given antidiarrheal medication. According to staff, this individual was recorded as nonreportable because they had less than three loose stools within 24 hours and the staff did not determine if their symptoms were above normal or not.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff. Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The backflow prevention devices on the water sample lines for each of the water filling lines at the two potable water bunker stations were not listed on the cross-connection control log.
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Recommendation:
Update the cross-connection control log.
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Item No.:
08
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Site:
Potable Water-Striping
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Violation:
The potable water line to the HI FOG system was not striped blue or blue/green/blue.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
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Item No.:
11
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Site:
Medical-Crew Isolation
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Violation:
During the cruise from November 9 to November 25, a food worker had two episodes of diarrhea and no other symptoms, but was given antidiarrheal medication. Their last symptom was at 5:30 pm on November 18 and they were released from isolation on November 19 at 5:50 pm. It was unknown if this individual was a reportable case of acute gastroenteritis (AGE) because the medical staff did not determine if their symptoms were above normal or not. According to their work record, this individual worked from 6:15 pm to 11:00 pm on November 19 and most of the day on November 20.
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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.
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Item No.:
13
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Site:
Bar-Crew Bar
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Violation:
A large passive pest monitoring station had been moved by staff from its normal position on the deck and placed on a clean bar counter while the deck was cleaned.
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Recommendation:
(12) Ensure employees are properly trained in food safety.
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Item No.:
16
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Site:
Buffet-La Terrazza
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Violation:
The posted consumer advisory signs for the food of animal origin served undercooked or cooked to order did not include the statement 'especially if you have certain medical conditions.'
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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. Ensure that disclosure is made by one of the following methods: (1) 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.
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Item No.:
16
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Site:
Galley-Pool Grill
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Violation:
A small pan of vegetarian patties still in their original packaging was measured by the inspector at an internal temperature of 44 to 48F. All of the patties were discarded. Other food was measured had internal temperatures of 38F in this same reach-in cooler.
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Recommendation:
Maintain cold potentially hazardous foods at 5C (41F) or less.
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Item No.:
16
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Site:
Galley-Hot Galley
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Violation:
Two hot holding units were labeled 'Time Control', but were not included on the ship's time control plan.
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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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
20
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Site:
Galley-Sommelier Pantry
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Violation:
A small cutting board was found to be in poor repair with rough surfaces from knife scores that were difficult to clean.
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Recommendation:
Ensure surfaces such as cutting blocks and 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.
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Item No.:
20
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Site:
Bar-Main Bar
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Violation:
The upper right back corner of the ice machine bin had a rough, difficult to clean surface and was rusting.
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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.
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Item No.:
20
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Site:
Buffet-Officer Serving Counter
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Violation:
A small cutting board was found to be in poor repair with rough surfaces from knife scores that were difficult to clean.
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Recommendation:
Ensure surfaces such as cutting blocks and 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.
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Item No.:
20
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Site:
Provisions-Vegetable Walk-in Cooler #17
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Violation:
The plastic collapsible vegetable bins found in the cooler below the evaporator had difficult to clean surfaces.
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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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Item No.:
20
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Site:
Preparation Room-Fish Room
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Violation:
The fish scaler tool could not be disassembled for cleaning.
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Recommendation:
Maintain utensils in good repair and proper adjustment: (1) Utensils must be maintained in a state of repair or condition that meets the materials, design, and construction specifications of these guidelines, or the utensils must be discarded.
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Item No.:
20
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Site:
Preparation Room-Pot Wash
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Violation:
A large cutting board was found to be in poor repair with rough surfaces from knife scores that were difficult to clean.
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Recommendation:
Ensure surfaces such as cutting blocks and 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.
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Item No.:
26
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Site:
Preparation Room-Fish Room
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Violation:
Old fish scales were noted in the previously cleaned scaler tool that was stored with the clean knives.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Provisions-Vegetable Walk-in Cooler #17
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Violation:
The surfaces of the plastic collapsible vegetable bins found in the cooler below the evaporator had old food soil on them, including mold.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Bar-Crew Bar
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Violation:
The previously clean plastic portable ice bin had mold in and around the drain hole fitting in the bottom of the ice bin.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Preparation Room-Pot Wash
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Violation:
A large clear plastic transfer bin in the clean storage rack had wet food soil on it.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Bar-Pool Bar
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Violation:
Two iced tea dispensers stored in the clean equipment area had old beverage residue in the valves. The valves had not been disassembled for cleaning.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Cold Counter
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Violation:
A food slicer stored clean had dried food residue in the recess below the back plate where food was dropped from the blade after slicing.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Crew Beverage Counter
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Violation:
The dispensing head of the frozen yogurt machine had not been disassembled for cleaning. Old mix residue and mold were found around the three valves and the rubber O-rings and their mounting grooves. The rest of the parts of the freezing unit had been taken apart for cleaning, sanitizing and air drying where the soiled dispensing head was found.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Buffet-Officer Serving Counter
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Violation:
A large previously cleaned slicing knife had dried food soil on the blade next to the handle. It was stored with other clean serving knives in a pan.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Bar-Crew Bar
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Violation:
The small counter-mounted ice machine had mold in the seam around the top of the ice storage bin in a non-food contact zone.
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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-Pot Wash
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Violation:
A stack of large clear plastic transfer bins on the clean storage rack were nested together while wet, preventing them from effectively air drying.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying.
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Item No.:
28
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Site:
Buffet-La Terrazza
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Violation:
A plastic tray of glasses had not been air dried before being inverted on the tray and available for service. Moisture was trapped inside of the glasses, especially around the rims.
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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:
Pantry-Deck 10 Captain's Pantry
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Violation:
A tray soiled with coffee residue and soiled cups and saucers was placed in the lower cabinet to the right of the coffee machine on top of single service items such as packets of sugar and disposable drinking cups.
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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.
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Item No.:
33
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Site:
Provisions-Vegetable Walk-in Cooler #17
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Violation:
Mold was found on the evaporator fins.
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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.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The OPRP was missing several pieces of information regarding the concentrations and contact times used during a level red outbreak. For example, in several areas the plan stated to use 1000 ppm chlorine or an alternative effective virucidal disinfectant, but there was no specific name, concentration, or contact time given for the alternative disinfectant. An example was given of an all-purpose antibacterial disinfectant that could be used as an alternative, but there was no documentation indicating this chemical was effective against Norovirus or an approved surrogate. Also, in food preparation areas, galleys, bars, and bar pantries, the plan stated to use 200 ppm chlorine solution while these areas were in use or an alternative effective virucidal disinfectant, but no specific product name, concentration, or contact time was provided. When these food areas were not in-use, the plan stated to use an antibacterial all-purpose cleaner in a 2 ounce concentration for 10 minutes. It was unknown if this product was approved for food areas at the concentration and contact time indicated. In the corridors, alleyways, staircases, and elevators, the plan stated to use 1000 ppm chlorine solution or an alternative effective virucidal disinfectant, for example, an antibacterial cleaner. The plan also stated to clean these same areas with a 200 ppm chlorine solution. Finally, according to staff, Microbac was used for fogging certain public areas, but there was no documentation stating Microbac was used during level red or what concentration and contact time this chemical was used. These violations were noted during the last inspection.
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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: (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). Ensure only a 50-200 ppm chlorine bleach solution or a sanitizing solution listed in 40 CFR 180.940 is used in a food area.
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Item No.:
41
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Site:
Housekeeping-Deck 6 Spa
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Violation:
There was no sign advising users to use a paper towel or tissue to open the last exit door of the men's toilet room.
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Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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Item No.:
43
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Site:
Ventilation-Showerheads
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Violation:
There was no record indicating the shower heads for the RWFs were cleaned and disinfected. All of the other showerheads onboard were cleaned and disinfected appropriately.
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
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Item No.:
44
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Site:
Medical-Acute Gastroenteritis (AGE) Definitinon
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Violation:
During the cruise from November 9 to November 25, a food worker had two episodes of diarrhea and no other symptoms, but was given antidiarrheal medication and isolated for 24 hours as a precaution. According to staff, this individual was recorded as nonreportable on the AGE surveillance log because they had less than three loose stools within 24 hours and they did not determine if their symptoms were above normal or not.
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Recommendation:
Ensure the medical staff understand the definition of Acute Gastroenteritis as described in the 2011 VSP Operations Manual.
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