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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveilance Log
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Violation:
The review of the AGE logs for the last 5 voyages found that at in least 2 instances the electronic medical system did not allow medical staff to override a system determination of nonreportable case to a reportable case. On 28 October, a crew member experienced above normal AGE symptoms, was deemed nonreportable by the system, and medical staff could not change it to reportable. On 8 October, a passenger experienced above normal AGE symptoms, was deemed nonreportable by the system, and medical staff could not change it to reportable. Staff showed the VSP inspector how they were doing it and a system pop up window stated 'This case is NOT reportable to VSP' and an additional follow up message. Staff tried to change the cases to reportable but were not able to do it.
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Recommendation:
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.:
16
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Site:
Buffet-Officer's Mess
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Violation:
The milk refrigerator on the coffee machine was on time control but was not labeled as such.
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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.:
16
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Site:
Galley-Buffet Pantry
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Violation:
A posted sign was partially covering the time control plans.
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Recommendation:
Ensure the posted time control plan is visible.
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Item No.:
18
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Site:
Preparation Room-Pastry Preparation Walkin Refrigerator
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Violation:
A tray of cold smoked salmon and cream cheese was stored at the top of a trolley of other ready to eat foods such as salad items. The tray was moved to the bottom of the trolley.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another.
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Item No.:
19
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Site:
Bar-Blue Iguana
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Violation:
The lid on the counter ice bin was open, exposing the ice inside, and no active drink making was taking place.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
20
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Site:
Pantry-Deck 6 Forward/Port
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Violation:
The fastener of the ice thickness probe in the ice machine upper compartment was rusty. The fastener was changed after the finding.
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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.:
21
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Site:
Galley-Pastry
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Violation:
The door to the middle undercounter refrigerator on counter 4 would not close. Staff stated it was a problem with the magnet and a work order had been submitted. No food was stored inside.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
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Site:
Galley-Pastry
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Violation:
The undercounter dishwash machine was not working, and it was unclear how long it had been out of order.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
The conveyor potwash machine was out of order because the rinse spray arm was not working. There was an excessive amount of pots and pans in the soiled areas, and a technician arrived to the area to repair the machine.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Pantry-Deck 10 Forward/Starboard
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Violation:
The undercounter warewash machine was out of service since 27 October.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Dishwash Area
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Violation:
Condensate was collected on the deckhead above the soiled end of the flight-type conveyor dishwash machine around the light box. An excessive amount of steam was exiting the machine at the soiled end and from the door to the prewash compartment. The crew member working closest to the soiled end was perspiring and having to wipe his face with the sleeve of his uniform. Staff stated that the problem was that the condenser needed to be cleaned.
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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; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
26
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Site:
Galley-Bar Office
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Violation:
The spout on the drinking fountain next to the bar office was soiled with a pink and white material.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Pastry
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Violation:
The pipe insulation in the undercounter technical compartment for the aft dipper well and ice cream freezer was soiled and wet. In addition, the top, left side of the compartment was soiled with a black material.
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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.:
27
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Site:
Galley-Pastry
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Violation:
Water was leaking down the bulkhead from the deckhead/bulkhead juncture above the undercounter dishwash machine and utility sink. Water was pooling on the counters below.
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Recommendation:
Ensure water does not leak down the bulkhead and pool on the counters below.
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Item No.:
27
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Site:
Galley-Walk-in Refrigerator
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Violation:
The bottom of a box of bulk milk was saturated with what appeared to be spilled milk.
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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.:
31
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Site:
Provisions-Dry Store Room
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Violation:
Several boxes of hand-sanitizer was stored on a pallet directly adjacent to a shelf with bottled liquor. The variance to store the hand-sanitizer in a food area required a distinct separation from consumable alcohol products.
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Recommendation:
Follow the variance and store the hand sanitizer in an area with distinct separation from consumable alcohol products.
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Item No.:
33
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Site:
Galley-Buffet Pantry
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Violation:
Water was leaking from the edge of a deckhead hatch to the deck in front of the two-compartment utility sink.
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Recommendation:
Ensure water does not leak from the deckhead hatch to the deck.
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Item No.:
33
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Site:
Galley-Pastry
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Violation:
Water was leaking from the bulkhead/cove piece juncture to the deck below in two places next to the forward handwashing station.
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Recommendation:
Ensure water does not leak from the deckhead.
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Item No.:
33
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Site:
Galley-Aft Hot Line
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Violation:
Water was leaking from the bulkhead/cove piece juncture behind the flat grill on counter MG-12.
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Recommendation:
Ensure water does not leak from the bulkhead/cove piece juncture.
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Item No.:
33
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Site:
Galley-Aft Hot Line
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Violation:
Water was leaking in two places from a bulkhead technical hatch behind the handwashing station next to counter MG-13 and pooling on the deck. Upon removal of the hatch, it was discovered that the hatch was flooded with water from a leak in the main steam line.
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Recommendation:
Ensure water does not leak from the bulkhead hatch and pool on the deck.
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Item No.:
33
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Site:
Galley-Pastry
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Violation:
Water was gushing from a hole in the deck behind one of the deck ovens. Water was pooling on the deck.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure water does not pool on the deck.
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Item No.:
33
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Site:
Galley-Pastry
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Violation:
Water was leaking down the bulkhead from the deckhead/bulkhead juncture above the undercounter dishwash machine and utility sink. Water was pooling on the counters below.
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Recommendation:
Ensure water does not leak from the deckhead/bulkhead juncture and pool on the counters.
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Item No.:
33
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Site:
Galley-Walkin Freezer #38
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Violation:
One of the deck tiles was broken and missing where the drain for the evaporative condenser penetrated the deck.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Potwash
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Violation:
A deck tile was broken and missing at the edge of the scupper along the soiled end of the potwash machine. The recessed space from the missing tile was filled with water.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Bakery
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Violation:
In the ladies food worker toilet room across from the bakery, water was pooled on the deck inside the room at the entrance.
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Recommendation:
Ensure water does not pool on the deck.
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Item No.:
33
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Site:
Galley-Bakery
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Violation:
Water was leaking from the edge of a deckhead hatch to the deck below in front of the utility sink. No food or clean items were impacted
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Recommendation:
Ensure water does not leak from the deckhead hatch.
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Item No.:
34
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Site:
Galley-Aft Hot Line
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Violation:
Water was leaking in two places from a bulkhead technical hatch behind the handwashing station next to counter MG-13. Upon removal of the hatch, it was discovered that the hatch was flooded with water from a leak in the main steam line.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Pastry
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Violation:
The faucet for the forward handwashing station was leaking.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Dishwash Area
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Violation:
Condensate was collected on the deckhead above the soiled end of the flight-type conveyor dishwash machine around the light box. An excessive amount of steam was exiting the machine at the soiled end and from the door to the prewash compartment. The crew member working closest to the soiled end was perspiring and having to wipe his face with the sleeve of his uniform. Staff stated that the problem was that the condenser needed to be cleaned.
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Recommendation:
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Item No.:
39
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Site:
Galley-Buffet Pantry
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Violation:
A small fly was around the knife locker.
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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.
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Item No.:
39
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Site:
Galley-Pastry
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Violation:
At least 15 small crawling insects were on the drinking fountain and adjacent bulkhead just outside the entrance to the pastry. The pest management personnel was called immediately.
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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.
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Item No.:
41
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Site:
Housekeeping-Bridge Toilet
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Violation:
The handwashing station in the toilet room just outside the bridge did not have a method to dry hands.
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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.
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