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Item No.:
01
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Site:
Medical-24 Hour Gastrointestinal (GI) Illness Report
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Violation:
The medical center did not make the required GI illness report to CDC's Vessel Sanitation Program prior to arrival in St. Thomas, USVI for the Eastern Caribbean voyages of 17-24 March and 17-24 February, 2013. The report for these voyages was made 24-36 hours prior to arrival in Fort Lauderdale (Port Everglades), but in the eastern voyage the ship makes a port call in St. Martin one day prior to St. Thomas.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized AGE report based on the number of reportable cases in the AGE log to VSP no less than 24 hours?but not more than 36 hours?before the vessel?s expected arrival at the U.S. port.
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Item No.:
02
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Site:
Medical-Asymptomatic Crew GI Evaluation
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Violation:
In reviewing the records of crew GI illness cases, it was clear in the log that the cabin mates were interviewed and the results documented, but there was no comment or record made about whether or not the ill crew member had another immediate contact.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews. See also Clarifications to the VSP 2011 Operations Manual.
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Item No.:
08
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Site:
Bar-Pool Bar Pantry
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Violation:
The water supply line atmospheric backflow preventer was slightly leaking water from the air relief holes indicating a possible failure. Pooled water in the bottom of the cabinet indicated that this condition has existed for a while. The backflow preventer was replaced by the ship crew during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Crew GI Illness Reporting
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Violation:
A bar server with symptoms of diarrhea, vomiting, and headache starting at 1 am on 15 March reported their symptoms to the medical center at 7:21 pm on 15 March. The work history clearly documented that this bar server worked from 8 am to 11 am and again from 12:59 pm to 7 pm on 15 March.
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Recommendation:
Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food related areas or operations, including working with exposed food, warewashing, equipment, utensils, table linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours. 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. 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.:
13
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Site:
Galley-Deck 4 - Dishwash
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Violation:
Two large serving trays on the in-use flight-type dishwash machine were not spaced with enough distance between plates behind to allow for proper cleaning and sanitizing. The two serving trays were angled above several small serving plates which blocked the plates from direct contact with all rinse cycles. The plates were sent to be re-cleaned.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; and (12) Employees are properly trained in food safety, as it relates to their assigned duties.
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Item No.:
16
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Site:
Galley-Deck 3 - Pastry
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Violation:
The cooling logs indicated that temperatures for several potentially hazardous foods were not taken at or before the 2 hour control point. Three potentially hazardous cakes had temperatures taken between 2-10 minutes after the 2 hour mark had passed. These temperatures were below the 70 degree F, but it was unsure if these temperatures were met before the required 2 hours. The 2 hour time column heading on the time control log was listed as 'after 2 hours' rather than at or within 2 hours. It appears that there may be some confusion based on the times the 2 hour control temperatures were taken and what the logs ask for.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours.
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Item No.:
19
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Site:
Buffet-Ice Cream Bar - Starboard
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Violation:
The scoop handle was in the jelly beans inside a large plastic bin of jelly beans used to refill the dispenser containers.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
20
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Site:
Galley-Mast Grill Pantry
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Violation:
Reach-in freezer 14-14-10 had frozen condensate collecting on the bottom of the unit rather than draining out of the unit. The ice that was adjacent to the food stored on the bottom of the unit was removed by the crew.
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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:
Bar-Ocean View Bar - Portside
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Violation:
The fresh orange juice squeezing machine had the plastic shield in a food splash was cracked and had difficult to clean rough edges.
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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:
Galley-Deck 4 - Pastry
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Violation:
There were two slotted fasteners on the mixing arm of the smallest deck mounted mixer in this area. The slotted fasteners were located in the splash zone and were not soiled.
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Recommendation:
Ensure multiuse food-contact surfaces have only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
20
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Site:
Preparation Room-Preparation Counter
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Violation:
Eight raised bolts were located on the preparation counter adjacent to the preparation sink preventing the counter from being smooth and easily cleanable.
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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.:
22
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Site:
Galley-Deck 4 - Dishwash
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Violation:
Two large serving trays on the in-use flight-type dishwash machine were not spaced with enough distance between plates behind to allow for proper cleaning and sanitizing. The two serving trays were angled above several small serving plates which blocked the plates from direct contact with all rinse cycles. The plates were sent to be re-cleaned.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles.
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Item No.:
22
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Site:
Galley-Deck 4 - Potwash
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Violation:
There was an excessive accumulation of soiled baking sheets, pots, pans, and hotel containers located in the soiled staging area. The two soiled staging racks were completely full of soiled equipment which was stacked up to the deckhead and an additional 3 deck stands were brought in to handle the excessive amount of soiled equipment. These additional deck stands were also full of soiled equipment.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
25
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Site:
Pantry-Deck 10 Pantry
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Violation:
One wet wiping cloth was set on a counter while another was found on top of a plate cover which was on a tray of waste food on the soiled landing counter of the dishwash. On the deck below the counter and between the position of both wet cloths was a filled bucket of sanitizing solution.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (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; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
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Site:
Galley-Tuscan Grill
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Violation:
Two serving bowls in clean storage had slight food soil on them. They were removed for immediate rewashing.
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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:
Bar-Pool Bar Pantry
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Violation:
The clean plastic mix jars were stored inverted directly on the counter which prevented air drying. Moisture was noted in several. They were then placed by the bar manager into a plastic dishwashing rack to help them effectively dry before returning to service.
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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.:
28
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Site:
Galley-Blu Restaurant
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Violation:
A clean knife in the storage locker had fingerprints on the blade indicating that it had been handled by a bare hand after it had been washed, rinsed and sanitized. It was removed for immediate rewashing.
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Recommendation:
Store cleaned utensils: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
28
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Site:
Buffet-Crew Mess #3
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Violation:
The surface of the plate staging area near the hot food line in this mess was heavily soiled with an accumulation of dust and lint debris. Plates were being stored inverted, but were in contact with the plates.
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Recommendation:
Store cleaned utensils laundered linens, and single-service and single-use articles: (1) in a clean, dry location; and (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
30
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Site:
Bar-Ocean View Bar - Portside
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Violation:
The battery operating the handwashing sink water supply solenoid valve needed to be replaced. Water did not flow when needed for effective handwashing at the only handsink in this open bar. Crew had reported the malfunction into the ship's maintenance system 10 minutes before the team entered the area. The replacement battery was installed prior to the inspection team leaving the area.
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Recommendation:
Keep handwashing facilities in good repair.
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Item No.:
33
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Site:
Buffet-Crew Mess #1, 2, & 3
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Violation:
Large amount of old food debris, dust and dirt debris was on the deck underneath all the self-service beverage stations and buffet stations throughout all three crew messes. The messes were not in service and were previously cleaned since the morning service. The heavy amount of food soil and dirt build-up indicated that the decks underneath these stations are not often cleaned.
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Recommendation:
Ensure decks in food areas are cleaned as often as necessary.
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Item No.:
36
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Site:
Bar-Ocean View Bar - Portside
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Violation:
The bar pantry where food, beverages and clean equipment were stored had less than 110 lux of illumination in much of the storage area. Two out of three of the small deckhead halogen light bulbs were out. The spotlights, when the bulbs were replaced, were also blocked by large trays on the shelf. The staff reported that all items have to be removed from these shelves below the lights for effective cleaning.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in dry storage areas, and in other areas and rooms during periods of cleaning.
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Item No.:
37
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Site:
Galley-Potwash
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Violation:
Condensate was collecting and dripping from a deckhead air supply vent located in the clean staging area immediately opposite the hood-type potwash machine. When the potwash machine was in use, excess steam was being pulled over the top of the potwash machine and condensing on the cold air supply vent. No cleaned equipment was impacted.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on bulkheads and deckheads. Ensure all warewashing rooms have sufficient ventilation to keep them free of excessive steam and condensation.
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Item No.:
37
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Site:
Galley-Deck 4 - Potwash
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Violation:
Condensate was collecting and dripping from the deckhead on the soiled landing side of the flight-type potwash machine and landing on stacked soiled equipment.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent condensation from collecting on bulkheads and deckheads. Ensure all warewashing rooms have sufficient ventilation to keep them free of excessive steam and condensation.
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Item No.:
38
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Site:
Bar-Lobby Bar
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Violation:
A spray bottle of disinfectant was noted stored directly on the deck in the service bar near the handwashing sink.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation areas.
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Item No.:
40
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Site:
Integrated Pest Management-Integrated Pest Management (IPM) Sighting Log
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Violation:
The Pest Control Service Log was used to document pest sightings, but the record became confusing when pests were reported by others but not found upon inspection of the area by the pest control staff of the ship. The staff recorded the pest type in the log as though it was verified and even conduct a treatment of the area where reported, but in the log form column for follow-up they record no and no re-inspection of the area is made. Some additional information should be provided in the description of problem to indicate when a pest is reported but not found to make clear why a re-inspection is not made in the area.
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Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
It was not clear in the written OPRP that health and safety procedures exist to minimize respiratory and dermal exposures to the passengers and crew from the disinfectants used.
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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: (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel?s safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs); (b) Personal protective equipment for crew; (c) Health and safety procedures to minimize respiratory and dermal exposures to both passengers and crew.
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Item No.:
41
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Site:
Housekeeping-Public Restroom
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Violation:
One inconspicuous small sign advising passengers to wash their hands was noted in a large public restroom with multiple handsinks. Another small handwashing advisory sign was located in the urinal area.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (4) A sign advising users to wash hands.
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