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Item No.:
02
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Site:
Medical-Acute Gastronenteritis (AGE) Reportable Definition
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Violation:
On March 29, 2013, a nonfood worker had two episodes of diarrhea within 24 hours and stomach cramps, but was indicated as nonreportable on the AGE log. The underlying illness column for this case stated 'not meet AGE requirements', but according to the lead nurse these symptoms were above normal for this individual and staff did not understand the reportable case definition.
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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:
Galley-Aft Hot Service Line
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Violation:
One sheet pan filled with bags of cooked turkey bacon was set on a counter between serving lines under time control without a discard time label affixed.
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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 that discard labels are placed on potentially hazardous foods in containers on counters.
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Item No.:
16
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Site:
Galley-Center Hot Galley
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Violation:
There were time control discard labels affixed to the tilt braising pan and two soup kettles containing cooked pasta, cooked potatoes, and cooked ratatouille. The time as a public health control plan did not list these units as being under time control.
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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:
Galley-Center Hot Galley
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Violation:
The hot time control plan for the hot buffet included a listing of time control units and a statement that other units as tagged would be under time control, rather than naming the specific units or unit types.
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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.:
21
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Site:
Buffet-Crew Mess - Beverage Station
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Violation:
The power cables on the juice and bulk milk dispensers draped the counter, making access for cleaning difficult.
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Recommendation:
Shorten or elevate the power cables so the counter is easy to access and clean.
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Item No.:
21
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Site:
Room Service-Deck 6
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Violation:
The power cable to the counter model conveyor toaster oven draped on the counter and made cleaning access difficult.
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Recommendation:
Shorten or elevate the power cables so the counter is easy to access and clean.
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Item No.:
22
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Site:
Galley-Main Galley Aft Dishwash
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Violation:
The in-use flight-type conveyor dishwash machine had a damaged or clogged upper spray arm final rinse nozzle at the bulkhead end of the spray arm. The nozzle produced a stream of water that was crossing into the other sprays in a single side stream. Staff repaired the nozzle during the inspection.
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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:
None of the three staff working at the pot wash sinks had chlorine test strips to verify the concentration of the sanitizing sink water. Staff found a container of strips and provided it to the pot washers during the inspection.
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Recommendation:
Provide a test kit or other device that accurately measures the concentration in milligrams per liter (parts per million) of sanitizing solutions.
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Item No.:
24
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Site:
Galley-Potwash
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Violation:
The staff were manually washing pots, pans and utensils in the 3 compartment sink and the chlorine concentration in the chemical sanitizing sink was 400 ppm.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer's use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer's use directions included in the labeling.
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Item No.:
26
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Site:
Galley-Aft Appetizer Area
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Violation:
The cubed ice machine was in use and there was visible accumulations of metal powder in the water reservoir for the cuber panel.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure materials used in the construction of multiuse utensils and food-contact surfaces of equipment do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and are safe under normal use conditions.
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Item No.:
26
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Site:
Bar-Lobby
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Violation:
There was mold residue on the interior surfaces of both beer dispensing taps.
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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.:
29
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Site:
Galley-enter Galley - Dishwash
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Violation:
During active dishwashing the two station handwash basin was blocked by a large waste bin.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Galley-Aft Potwash
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Violation:
There were cracked and broken deck tiles scattered throughout this area.
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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.:
36
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Site:
Buffet-Crew Mess - Beverage Station
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Violation:
The artificial light level around all the counter model beverage equipment, such as milk, coffee, juice dispensers was below the minimum 110 lux.
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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 walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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.:
36
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Site:
Pantry-Casino
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Violation:
The artificial light level beside the ice machine and the bulkhead was below the minimum 110 lux. It should also be verified that the area behind the two ice machines is at least 110 lux.
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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 walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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.:
36
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Site:
Bar-Coffee
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Violation:
The artificial light level at the back bar counter beside the espresso machine was below the minimum 110 lux.
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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 walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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.:
36
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Site:
Bar-Lobby
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Violation:
The artificial light level was below the minimum 220 lux at the coffee grinders.
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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 walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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.:
36
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Site:
Galley-Center Hot Galley
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Violation:
The artificial light level behind the stacked combination ovens was below the minimum 110 lux.
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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 walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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.:
39
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Site:
Bar-Coffee
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Violation:
One live fruit fly was observed on the bulkhead at the back bar, just beside the syrup bottles.
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Recommendation:
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Item No.:
44
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Site:
Medical-Acute Gastronenteritis (AGE) Reportable Case Definition
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Violation:
The lead nurse and the medical staff were not aware that a case could have less than three episodes of diarrhea in 24 hours and still be a reportable case if the symptoms were above normal for the individual as indicated in the reportable case definition.
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Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP-during inspections and on request-knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 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 4 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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