|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
On 16 May, antidiarrheal medication was sold to a passenger by the medical staff but it was not completely documented on the AGE log. The entry for the passenger did not include an answer or value for the following columns: number of diarrhea episodes, number of vomiting episodes, fever, myalgia, headache, abdominal cramps, and if the passenger was a reportable case. The underlying illness column did have a note stating the passenger recently had abdominal surgery, and the nurse confirmed that the passenger was a nonreportable case.
|
|
Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person's name; (5) person's age; (6) person's sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Distilled Water Line
|
|
Violation:
The water line before and after the backflow prevention device on the distillate water line from the evaporators to the distillate water tank was striped blue in several locations, indicating potable water.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Potable Water to Technical Water Transfer
|
|
Violation:
Water was continuously leaking in a stream from the relief valve of the reduced pressure backflow prevention device installed on the potable water to technical water transfer line, indicating a possible failure.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Shock Halgoenation
|
|
Violation:
Since 5 June, the nightly shock halogenation for all three whirlpool spas was less than 1 hour. The shock halogenation starting concentration for all three whirlpool spas on 5 June was not documented.
|
|
Recommendation:
Increase the free residual halogen to at least 10.0 mg/L (ppm) and circulate for at least 1 hour every 24 hours. Test the free residual halogen both at the start and completion of shock halogenation. Superhalogenate the water in the entire RWF system to 10 ppm to include the whirlpool spa/spa pool tub, compensation tank, filter housing, and all associated piping before starting the 1-hour timing.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Spa Jacuzzi
|
|
Violation:
The water temperature of the spa jacuzzi was measured at 106 F (41 C) during operation. This facility was immediately closed.
|
|
Recommendation:
Provide a temperature-control mechanism to prevent the temperature from exceeding 40C (104F) on whirlpool spas and spa pools.
|
|
|
Item No.:
16
|
|
Site:
Bar-Explorations Cafe
|
|
Violation:
The milk compartment on both espresso machines was identified as a time control unit on the posted time control plan, but the physical units were not labeled as such.
|
|
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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
|
|
|
Item No.:
16
|
|
Site:
Buffet-Lido Market Wild Harvest Station
|
|
Violation:
On the service line was a bowl of undercooked tuna pieces as toppings for salad. There was an advisory about consumption of undercooked animal foods with tuna on the label, but no statement that the tuna was undercooked.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order and may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
|
|
|
Item No.:
17
|
|
Site:
Galley-Main Galley - Garde' Manger
|
|
Violation:
Inside the walk-in refrigerator there were several pans and trays of potentially hazardous foods undergoing cooling and some of the pans and trays were fully covered with either a lid or plastic film which did not allow good transfer of energy for cooling.
|
|
Recommendation:
Ensure cooling is accomplished using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using blast coolers, freezers, or other rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. When placed in cooling or cold-holding equipment, ensure food containers in which food is being cooled are arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered?or uncovered if protected from overhead contamination?during the cooling period to facilitate heat transfer from the surface of the food.
|
|
|
Item No.:
17
|
|
Site:
Preparation Room-Provisions Meat Preparation
|
|
Violation:
There were several plastic bins of raw chicken inside the two door upright reach-in refrigerator that were labeled under cooling and had lids on fully covering the food during that process.
|
|
Recommendation:
Ensure cooling is accomplished using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using blast coolers, freezers, or other rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. When placed in cooling or cold-holding equipment, ensure food containers in which food is being cooled are arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered?or uncovered if protected from overhead contamination?during the cooling period to facilitate heat transfer from the surface of the food.
|
|
|
Item No.:
29
|
|
Site:
Galley-Lido Galley - Aft
|
|
Violation:
The handwash station opposite #4 upright reach-in hot cabinet was heavily soiled with food splash in the sink basin, on top of the sink tap, on the sink backsplash, and there were heavier food debris and particles visible in the deck sink where the sink water drained. The handwash station was in a position between two tables where hotel pans of food were stored on time control and it appeared that more than handwashing may have taken place in the handwash sink to create such a level of food residue, splash and particles.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
31
|
|
Site:
Buffet-Lido Dining Areas
|
|
Violation:
Several buckets of disinfectant solution were positioned around the dining room in undercounter open shelves. These buckets had labels affixed to identify the contents and were used only to disinfect tables in the dining room, but there was no identification at the individual shleves specifying the disinfectants for storage there. Staff provided labels for each such disinfectant bucket storage area on the undercounter shelf throughout the dining room, so it was clear only those solutions and buckets were to be stored in those locations.
|
|
Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
When chemical disinfectant buckets are positioned around the dining room for specific infection control purposes the buckets and the storage locations should be properly labeled with the product identification, so there is no opportunity for confusion of using that same product on food equipment and food areas.
|
|
|
Item No.:
33
|
|
Site:
Galley-Main Galley Soup Station
|
|
Violation:
There was heavy dust debris present on the deckhead smoke detector beside the coffee station. The heavy debris appeared to from the large square supply air vent on the deckhead adjacent to the smoke detector.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Main Galley Hot Galley - Entremetier
|
|
Violation:
The deck was fractured in various areas and particularly around the deck gutterways.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Main Galley Hot Galley - Entremetier
|
|
Violation:
Heavy dark oil residues were accumulated against the deckhead light covers at the point where the gaskets joined the deckhead in this space. This appeared to be a combination effect from the deckhead-mounted large square air supply vents and the heavy steam from food cooking and hot holding in the area.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Crew Galley - Dishwash
|
|
Violation:
There was a continuous leak of water dripping from the deckhead sprinkler head positioned to the side center of the in-use conveyor dishwash machine and pooling on the deck below. There was visible steam exiting the soiled entry of the machine which may have contributed to the leak in the form of condensate.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Lido Pasta Station Port
|
|
Violation:
There was less than the minimum 220 lux of artificial light present at the cook station where two portable induction cookers were set.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
43
|
|
Site:
Ventilation-AC Station 6.3.01
|
|
Violation:
The moisture trap eliminators (removable block water catchers) above the condensation collection pan were heavily soiled with dirt and debris.
|
|
Recommendation:
Keep air handling units clean.
|
|