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Item No.:
*
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
Staff were not recording anything in the underlying illness column of the acute gastroenteritis surveillance log, or they recorded information other than underlying illness and did not describe anything about underlying illness in this column.
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Recommendation:
Note underlying medical conditions in this column only.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Illness Definition
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Violation:
Medical staff were following a written definition of the diarrheal disease portion of the AGE illness definition which is not current with the 2011 VSP Operations Manual. One waiter with two loose stools was considered non-reportable because there was not 3 loose stools. Additionally, one passenger with three loose stools was considered non-reportable.
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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).
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Illness Reporting
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Violation:
A waiter with onset of diarrhea at 0700 on 28 April reported his condition to the medical center at 1100 the same day. This waiter worked from 0600 to 1000.
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Recommendation:
Ensure crew members who have symptoms of AGE immediately report to the medical center. 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.:
16
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Site:
Galley-Deck 2 - Beverage Station
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Violation:
The time control plan in place for the milk in the bulk milk refrigerators was not being followed. At1555, green stickers were observed on the bag in box milk containers in both milk refrigerators. According to the plan, the green sticker was to indicate the four hour time between 1600 - 2000 hours. The milk was discarded.
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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. Ensure time control plans are being followed.
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Item No.:
19
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Site:
Buffet-Pizza Station
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Violation:
The pizza set out for passenger self-service was not adequately protected by a sneeze guard or other effective means. There was a sneeze guard in place, but it provided little protection.
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Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
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Item No.:
19
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Site:
Other-Deck 2 - Normandy Staircase
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Violation:
Two full kegs of beer were stored on the deck at the landing area of this crew staircase.
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Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
21
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Site:
Galley-Beverage Station - Deck 2
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Violation:
Six small holes were on the deck 2 beverage counter where an old coffee machine had been located.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Deck 2 - Dishwash
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Violation:
The final rinse temperature gauge of the in use flight-type dishwash machine was reading between 215-220F. The final rinse temperature at the plate surface was measure between 160-170F. No steam was observed.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (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.:
25
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Site:
Preparation Room-
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Violation:
A soiled wet wiping cloth was stored on water piping underneath the 3-compartment sink.
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Recommendation:
Restrict wiping cloths to the following: (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment.
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Item No.:
26
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Site:
Preparation Room-Orange Juice Machine
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Violation:
Previously cleaned and sanitized orange plastic pieces of the automated orange juice maker were not allowed to properly air dry and were holding water. Also, a clear plastic piece to the same machine had pieces of dried orange pulp on its surface.
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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-Deli Slicer
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Violation:
Several greasy food deposits were on the backplate of the previously cleaned and sanitized deli slicer.
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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.:
28
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Site:
Preparation Room-Orange Juice Machine
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Violation:
Previously cleaned and sanitized plastic pieces of the automated orange juice maker were not allowed to properly air dry and were holding water.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
33
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Site:
Other-Pinnacle Grill Waiter Station
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Violation:
There was no deck coving along the counter/deck juncture of the aft waiter station. Old dirt debris and pieces of glass was observed in the corners at the same juncture.
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Recommendation:
Ensure decks at waiter stations are maintained in good repair. Ensure decks in food service areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Forward Beverage Station
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Violation:
A hole in the bulkhead was located inside the technical compartment below the juice and hot water dispenser.
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Recommendation:
Ensure bulkheads in food service areas are maintained in good repair.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
The poured epoxy decks throughout several different food service areas of the ship were pitted and cracked making the areas hard to clean. These areas were observed in the following locations: crew galley, main galley deck 2 pastry and hot galley, and deck 3 main galley.
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Recommendation:
Ensure decks in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Buffet-Officer Mess Beverage Station
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Violation:
Light intensity could not be raised to the required 110 lux of light behind the juice dispenser.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
38
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Site:
Buffet-Crew Mess
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Violation:
A soft-serve ice cream machine had been on the ship since 2009 and had never been used. Staff explained that the ship does not have the correct chiller lines that are necessary to run the machine.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation and service areas.
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Item No.:
42
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Site:
Children Area-Child Activity Center
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Violation:
The clean building block toys were stored in a plastic bin which was visibly soiled with dirt and debris in the bottom interior of the container.
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Recommendation:
Ensure toys used in the child-activity center are maintained in a clean condition.
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