|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastrointestinal (AGE) Surveillance Log
|
|
Violation:
The exported AGE surveillance log produced by the electronic medical system used by the ship did not contain the column for underlying medical conditions.
|
|
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.:
02
|
|
Site:
Medical-Close Contacts
|
|
Violation:
Close contacts interviewed for crew members who met the reportable case definition did not include crew members who shared a common cabin restroom.
|
|
Recommendation:
Ensure the close contacts include those that share a common cabin restroom.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross Connection Control Program
|
|
Violation:
The comprehensive cross-connection control log did not include the non-testable vacuum breakers installed on the showers in the medical facility. Also, the list of air gaps did not include the two mineralizers or the chemical filling stations used by the housekeeping staff.
|
|
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: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) 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, and ensure it is available for review during inspections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Distillate Line Striping
|
|
Violation:
The distillate water line from the evaporators was striped blue yellow blue instead of blue gray blue on the section of piping immediately before the testable reduced pressure assembly backflow prevention device for the distillate to technical water connection.
|
|
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. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
|
|
|
Item No.:
16
|
|
Site:
Pantry-Cafe Carinthia
|
|
Violation:
There was no time control label on refrigerator #5 and it was not listed on the plan. The refrigerator was used to hold items on time control. This was corrected.
|
|
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).
|
|
|
Item No.:
16
|
|
Site:
Bar-Garden Lounge
|
|
Violation:
The time control label for the refrigerator compartment on the coffee machine was on the inside of the refrigerator.
|
|
Recommendation:
Ensure the time control label is visible on the outside of the refrigerator compartment.
|
|
|
Item No.:
16
|
|
Site:
Galley-Verandah
|
|
Violation:
There was no time control label on the milk refrigerator compartment on the coffee machine. The refrigerator was listed on the time control plan. This was corrected.
|
|
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).
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 3 Outside Potwash Area
|
|
Violation:
Several paper notices were taped over part of the posted time control plan, obscuring the plan. The notices were removed.
|
|
Recommendation:
Ensure the plan is not obscured by other papers.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Frozen Eggs, Ice Cream and Juice Freezer #11
|
|
Violation:
Frozen condensate was collected on the bulkhead mounted speaker cover in the back right corner of the room. The boxes below had a small accumulation of frozen condensate.
|
|
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.:
19
|
|
Site:
Provisions-Dry Store Room #3
|
|
Violation:
A deck pallet was placed on its side so that two of the feet were in direct contact with boxes of corned beef. The pallet was moved.
|
|
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.:
19
|
|
Site:
Provisions-Meat and Poultry Freezer #13
|
|
Violation:
A large leg of beef was stored unwrapped on one of the deck stands. The several adjacent legs of beef were all wrapped.
|
|
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:
Preparation Room-Potato Peeler
|
|
Violation:
One of the plastic peeler inserts was cracked and was chipped at one of the corners. The plastic insert was replaced.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Room Service-Beverage Station
|
|
Violation:
The cords for both water boilers were laying on the counter, making cleaning difficult.
|
|
Recommendation:
Remove, shorten or suspend the cords.
|
|
|
Item No.:
21
|
|
Site:
Galley-Verandah
|
|
Violation:
The fabric gasket on the bottom door of the stack oven was torn and loose. This had already been reported.
|
|
Recommendation:
Ensure 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-Deck 3 Potwash
|
|
Violation:
The potwash machine had been out of order since 20 November 2013. The vessel was waiting for spare parts.
|
|
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 the materials, design, and construction of these guidelines.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 9 Finishing Galley
|
|
Violation:
The back of the previously cleaned slicer blade was soiled with what appeared to residue from the cleaning cloth.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 10 Production Galley
|
|
Violation:
A small amount of food debris was on the inside of one of the previously cleaned steam kettles.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Officers Mess
|
|
Violation:
Water from the handwashing station faucet next to the buffet line was spraying onto the adjacent counter. It appeared that there was a problem with the aeration filter. No clean items or food were stored on the counter.
|
|
Recommendation:
Ensure water from the handwashing faucet does not spray on to the adjacent counter.
|
|
|
Item No.:
28
|
|
Site:
Bar-Cafe Carinthia
|
|
Violation:
Three short stacks of small plates for biscotti on the counter were not stored inverted or covered. This was corrected.
|
|
Recommendation:
Store clean equipment and utensils covered or inverted.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 9 Scullery
|
|
Violation:
A pair of used gloves were in the corner of the handwashing station next to the faucet. These were removed.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Coffee and Juice Cold Room #10
|
|
Violation:
The profile on the bottom interior of the entrance door was loose. This had already been reported.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Lido Starboard Inner Waiter Station
|
|
Violation:
The light intensity at some areas of the countertop could not be raised to 220 lux for cleaning. The vessel had completed a comprehensive lighting survey and would be addressing the outstanding lighting issues during the May 2014 dry dock.
|
|
Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Britannia
|
|
Violation:
The light intensity could not be raised to 220 lux for cleaning at waiter station #4 and the waiter station by the crew locker. The vessel had completed a comprehensive lighting survey and would be addressing the outstanding lighting issues during the May 2014 dry dock.
|
|
Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Officers Mess
|
|
Violation:
The light intensity along the buffet line was less than 220 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 food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
36
|
|
Site:
Room Service-
|
|
Violation:
The light intensity at the preparation counter next to walk-in refrigerator #34 was less than 220 lux. This was written on the previous inspection. Staff stated that this would be corrected during May 2014 dry dock.
|
|
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.:
36
|
|
Site:
Buffet-Staff Mess Beverage Station
|
|
Violation:
The light intensity around and behind the counter-mounted equipment was less than 110 lux. The vessel had completed a comprehensive lighting survey and would be addressing the outstanding lighting issues during the May 2014 dry dock.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 10 Potwash
|
|
Violation:
Condensate was dripping from the deckhead to the deck between the potwash machine and the soiled storage rack. No clean items were impacted, but the dripping was along the path that sanitized pots and pans would be carried to the clean area from the three-compartment sink.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
37
|
|
Site:
Galley-Queen's Grill
|
|
Violation:
Condensate was dripping from the deckhead to the top of a small hot cabinet stored below. Clean dishware was stored in the hot cabinet but were not impacted by the dripping.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
|
|
|
Item No.:
37
|
|
Site:
Provisions-Frozen Eggs, Ice Cream and Juice Freezer #11
|
|
Violation:
Frozen condensate was collected on the bulkhead mounted speaker cover in the back right corner of the room. The boxes below had a small accumulation of frozen condensate.
|
|
Recommendation:
Ensure condensate does not collect on bulkhead mounted equipment or boxes of food.
|
|
|
Item No.:
37
|
|
Site:
Provisions-Frozen Fish and Seafood Freezer #12
|
|
Violation:
There was a heavy accumulation of frozen condensate on the bulkheads in this freezer. Some of the condensate had collected on the decks below. Staff stated that there was an insulation and humidity issue with the freezer that would be corrected during dry dock in May 2014.
|
|
Recommendation:
Ensure frozen condensate does not collect on the bulkheads or the deck.
|
|
|
Item No.:
39
|
|
Site:
Pantry-Lido
|
|
Violation:
A small fly was in the pantry.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
|
|
|
Item No.:
40
|
|
Site:
Pantry-Lido
|
|
Violation:
The door to the pantry was pinned open. The pantry was on an open deck. Clean items and the ice machine were inside the pantry. Upon reinspection more than one hour later, the door had remained closed.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
|
|