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Item No.:
*
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Site:
Other-Management and Operations
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Violation:
The management and operations for all the departments such as medical, housekeeping, food and beverage, and engineering were very strong in this inspection.
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Recommendation:
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Item No.:
02
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Site:
Medical-Crew Contacts
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Violation:
Medical staff routinely noted when crew members with gastrointestinal (GI) illness symptoms had asymptomatic cabin mates, but there were no notations to confirm that there were no other contacts involved with the crew GI case.
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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 VSP Clarifications to the VSP 2011 Operations Manual.
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Item No.:
10
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Site:
Recreational Water Facilities-Strip Analyzer Records
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Violation:
The strip analyzer record paper gives units of 0-100%. According to the staff the 50% mark equates to 7 pH and the chlorine values are divided by 10 to give the actual value (30% on the chart equals 3 ppm). This made for difficulty in reviewing the charts and more when staff attempt to calibrate, which apparently requires the assistance of an electrician. Additionally, the position of the chart pen at the given moment is on the top of the rolling paper, where it's not clear what the precise value is for either pH or chlorine. There are some duplicate records under a data logging system, but it is not located on the upper decks as is the pool mechanical rooms.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions. Conduct a manual comparison test before opening the RWF to verify calibration for free halogen residual and pH. Ensure the analyzer reading is within 0.2 ppm for free halogen and 0.2 for pH. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours. Consider changing to a paper with more clear increments and even to a circular chart so the position of the pen is easy to view at the moment of calibration.
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Item No.:
19
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Site:
Galley-Deck 4 Main Galley
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Violation:
Puddles of water were noted on the tops of the closed high pressure cookers underneath the leaks noted above in the Soup / Sauce station.
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Recommendation:
Protect food from contamination: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
21
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Site:
Galley-Deck 4 Main Galley
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Violation:
Cold pantry reach-in coolers #2.1, 2.2, and 2.3 had sliding door gaskets at the juncture of the two doors that were not tight fitting. Water that had condensed from warm, moist galley air on the top. It was dripping onto the empty top cooler shelves.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (2) Equipment components such as door and seals are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Deck 5 Main Galley
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Violation:
Pastry reach-in cooler #2.1.4 had a loose door seal which allowed warm moist air to enter and condense on the upper part of the cooler. Water was noted dripping onto an empty cooler shelf.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (2) Equipment components such as doors and seals.
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Item No.:
22
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Site:
Galley-Windjammer - Potwash
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Violation:
Final sanitizing rinse in the three compartment potwashing sink had a film of grease on it. Sanitizing solution was otherwise clean.
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Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 4 Main Galley
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Violation:
Final sanitizing rinse in the three compartment potwashing sink had detergent bubbles on the surface.
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Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
25
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Site:
Bar-Deck 6 Schooner Bar
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Violation:
The wiping cloth storage solution at the front bar was less than 50 PPM.
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Recommendation:
(2) Cloths used for wiping food spills are stored in a chemical sanitizer.
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Item No.:
37
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Site:
Galley-Deck 4 Main Galley
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Violation:
An extensive condensate problem was noted in the Soup / Sauce station. Water was leaking from the hood's light fixture frames onto the tops of the closed high pressure cookers underneath.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation areas--including components such as hoods, fans, guards, and ducting--are maintained to prevent condensation from draining or dripping onto food and equipment.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
The procedures to protect passengers from dermal and inhalation exposures to the disinfectants used, particularly when spraying or fogging were involved, was not found in the electronic OPRP.
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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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