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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The totals for number of passengers on board and crew were listed as zero on the AGE Surveillance log for voyages 352 and 353. Medical staff stated these data fields were designed to be self-populating on the electronic form used, rather than hand entered. There were also incorrect numbers recorded on the GI illness reports in voyages 353 and 354. The 12-19 September cruise (#353) was reported as 0 passenger cases and 0 crew, but the AGE log noted 1 crew case and 3 passenger cases. In the 19-26 September voyage (#354), the GI illness report noted 1,916 passengers on board with 1 case and 801 crew total with 3 GI illness cases. The AGE log noted 1894 passengers on board with 1 case and 802 crew on board with 4 cases. The 1,916 total passengers and 801 total crew was the exact number reported to the VSP and recorded in the AGE log for the voyage 353 (12-19 September).
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Recommendation:
List in the AGE surveillance log (1) the name of the vessel, cruise dates, and cruise number; (2) all reportable cases of AGE; and (3) all passengers and crew members who are dispensed antidiarrheal medication from the master of the vessel, medical staff, or other designated staff.
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Item No.:
08
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Site:
Potable Water-Potable Water Records
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Violation:
The comprehensive listing of cross-connections to the potable water system included records of N-9C model backflow preventers for all crew and public toilets and all crew and passenger cabin toilet throughout the ship, noting a range of cabins per deck. Staff confirmed that throughout the ship the toilet water is supplied through the technical water system and not from potable water. In addition, there were several coffee machines noted from crew mess, main galley, lido buffet, and Neptune Lounge noting a non-continuous pressure model device as being installed. The actual devices installed were the correct continuous pressure model backflow preventers.
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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. 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. Do not include backflow prevention devices installed on nonpotable water lines on the potable water cross-connection control log.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) - Crew Reporting
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Violation:
A show host crew member experienced onset of GI illness symptoms at 1 am on 19 September, 2015 and reported their illness to the medical center at 1:15 pm on the same day. The records were clear that this crew member did not work while ill, but it could not be determined if they remained isolated to their cabin because the self-administered meal and activity questionnaire was left blank for the day of illness onset. There was a disciplinary letter filed with the work record.
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Recommendation:
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.
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Item No.:
16
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Site:
Galley-Dive-In
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Violation:
Individual hotel pans of potentially hazardous foods on time control were on several countertops, but the countertops were not listed on the posted 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): (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.
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Item No.:
16
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Site:
Bar-Explorations Cafe
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Violation:
The glass showcase was on time control and outlet was opened for longer than 4 hours, but the individual containers of potentially hazardous food items were not labeled with a discard time.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5°C (41°F) or less or 57°C (135°F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
21
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Site:
Buffet-Aft Lido Beverage Station
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Violation:
The counter mounted hot water machine had less than a 4-inch clearance to the counter.
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Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
24
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Site:
Galley-Deck 2 Aft Warewash
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Violation:
A 200°F thermolabel was placed on the final rinse manifold in the in-use conveyer dishwash machine and turned black, indicating the water temperature inside the pipe was at least 200°F. A small amount of steam was observed from the final rinse manifold, but the plate surface temperature in the final rinse compartment was measured above 160°F.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
27
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Site:
Buffet-Aft Lido Beverage Station
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Violation:
The counter under the hot water machine was soiled with more than a days' accumulation of dust and debris.
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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:
Galley-Deck 2 Wine Bar
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Violation:
Clean food equipment, such as an inverted blender and other drink mixing equipment, was stored on the bar counter in a pool of water.
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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:
Buffet-Aft Lido Beverage Station
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Violation:
The deckhead vent above the hot water machine was heavily soiled with an accumulation of dust.
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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.:
33
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Site:
Galley-Garde Mager
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Violation:
Water was dripping onto the deck from a deckhead vent and light fixture in front of refrigerator 2.14A. Food preparation was occurring in the area but no food was impacted.
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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.:
34
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Site:
Galley-Pot Wash
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Violation:
A circular deck drain in front of the soiled staging area was clogged and had standing water.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
39
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Site:
Provisions-Dry Store Room
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Violation:
One insect was found on a bag of cake mix.
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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-Starboard Ice Machine
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Violation:
One small fruit fly was observed by the ice machine.
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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.:
42
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Site:
Children Area-Club HAL
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Violation:
The water temperature of the handwash station in the child toilet room was 120°F.
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Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43°C (110°F).
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Item No.:
44
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Site:
Potable Water-
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Violation:
The comprehensive listing of cross-connections to the potable water system included records of N-9C model backflow preventers for all crew and public toilets and all crew and passenger cabin toilet throughout the ship, noting a range of cabins per deck. Staff confirmed that throughout the ship the toilet water is supplied through the technical water system and not from potable water.
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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.
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