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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The AGE log for the 6 June 2018 until 18 June 2018 voyage had seven cases with empty fields under the underlying illness column. There were no medical notes either documenting that underlying illnesses were assessed for these cases.
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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.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Case Definition
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Violation:
The medical notes for the last two voyages documented two passenger cases with two above normal diarrhea episodes in a 24-hour period were deemed non-reportable by the medical staff. It was determined that it was a mistake.
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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.:
06
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Site:
Potable Water-Distant Point
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Violation:
The 19 June 2018 chart documented chlorine levels above 5 ppm from 05:25 to 06:35. There was a notation of a water shut down during hours prior to this incident, but no notation of actions taken to lower the chlorine level.
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Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system. If electronic data loggers are used in lieu of chart recorders, record notations of any unusual events in the potable water system log.
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Item No.:
10
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Site:
Recreational Water Facilities-Aft Pool
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Violation:
Large areas under the ladders and on the opposite side of the pool looked soiled with debris, organic materials, and/or slime.
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Recommendation:
Keep RWFs clean of debris, organic materials, and slime/biofilm in accessible areas in the water and on surfaces.
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Item No.:
16
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Site:
Galley-Deck 4 Garde Manger
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Violation:
One plastic wrapped package containing ten chorizo sausages was stored inside temperature control unit # 4.3.3 C without a seven-day discard label on the package or on the metal, hotel tray. These sausages were not in the original packaging. Staff stated these sausages arrived frozen, were kept in temperature, and were placed inside this unit the previous night. Corrections started immediately.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
19
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Site:
Galley-Deck 4 Bakery
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Violation:
One white container storing sugar removed from its original packaging and one white container storing seeds removed from the original packaging were not identified with the common name of the food. Corrections started immediately.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Galley-Deck 4 Provisions Walk-In Room # 22
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Violation:
The refrigerated walk-in cooler identified as 'Provisions Room # 22' was out of order since 21 June 2018 due to an inability to maintain a proper temperature. Staff submitted job order # 340635 to fix this unit.
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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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Galley-Deck A Scullery
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Violation:
One ceramic bowl out for service had a visible chip along the lip between the food contact surface and the nonfood contact surface, making this item difficult to clean. This item was not soiled. Corrections started immediately.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Deck A Scullery
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Violation:
One ceramic coffee cup stored inverted on a rack labeled 'CLEAN ITEMS' had a visible chip along the lip between the beverage contact surface and the non-beverage contact surface, making this item difficult to clean. Corrections started immediately.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Buffet-Deck 8 Lido Market Portside Beverage Station
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Violation:
Silicone sealant was used to seal the edge between the beverage station countertop and the deckhead behind. This silicone was peeling in many places and was in poor repair. Corrections started immediately.
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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.:
21
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Site:
Buffet-Deck 8 Starboard Egg Preparation Station
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Violation:
The metal legs above the four casters on a trolley stored inside this area were visibly oxidized with a brown and black substance. This trolley was removed and repurposed for nonfood use.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Bar-Explorations Caf
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Violation:
The technical space under the utility sink had signs of corrosion in several surfaces.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. 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:
Pantry-Seaview
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Violation:
The undercounter warewashing machine was out-of-service due to the arrival of spare parts. Staff stated soiled items were taken to the Lido warewash area on the same deck.
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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:
Buffet-Deck 8 Lido Market Starboard Waiter Station
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Violation:
The bucket of sanitizing solution at the starboard side waiter station was cloudy. Corrections started immediately.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 8 Scullery
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Violation:
The curtains separating the final rinse compartment from the rinse compartment were heavily soiled with food debris on the final rinse side of the curtain. Corrections started immediately.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used). 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-Deck A Scullery
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Violation:
Visible, steady drips were observed from the bottom of the wash, rinse, and final rinse compartments of the conveyor-type dishwashing machine. Water was observed pooled on the deck beneath these drips.
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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-Deck A Scullery
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Violation:
The curtain between the final rinse compartment and the outside of the conveyor-type dishwashing machine was heavily soiled with food debris on the final rinse side of the curtain. This machine was in operation.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
26
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Site:
Galley-Deck A Scullery
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Violation:
One ceramic coffee cup stored inverted on a rack labeled 'CLEAN ITEMS' was soiled with a brown residue on the inside food contact surface. Corrections started immediately.
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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:
Other-Engine Control Room - Coffee Station
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Violation:
The coffee dispensing splash zone was heavily soiled with coffee residues. Additionally, the inside of the water tank was heavily soiled with a brown film. Cleaning started immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Buffet-Deck 8 Lido Market Portside Pastry Line
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Violation:
One plate, which was out for service, was stored inverted with brown pieces of food debris on the food contact surface. This plate was to the right side of the portside pastry buffet line.
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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:
Buffet-Deck 8 Starboard Egg Preparation Station
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Violation:
Five plates stored inverted behind the egg preparation station were soiled with food debris on the food contact surface. Additionally, one plate was stored inverted with visible moisture on the food contact surface. These plates were out for service and this area was operational.
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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.:
27
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Site:
Galley-Deck 8 Portside Galley Entrance
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Violation:
The top of the cabinet labeled 'DRY FOOD LOCKER' was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a black residue.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 8 Portside Galley
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Violation:
The nonfood contact surface of the white deflector panel inside the ice machine was visibly soiled with a gray residue and pieces of black debris. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a black residue. Additionally, black pieces of debris accumulated along the top ledge of this deflector panel.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 4 Beverage Station
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Violation:
The top right side of blast chiller unit # BC1 was soiled to sight and touch. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a black residue.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 4 Portside Dishwashing Area
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Violation:
The top of the locker labeled 'CLEANING MATERIALS' was soiled to sight and touch. The inspector rubbed an alcohol swab over this surface, and the swab became soiled with a black residue.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Preparation Room-Deck A
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Violation:
The top of the locker identified 'CLEANING MATERIALS' was soiled to sight and touch. The inspector rubbed an alcohol swab over this surface, and the swab became soiled with a brown residue.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 4 Bakery
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Violation:
The black cable inside the technical space above temperature control unit # 4.3.1A was covered in a layer of moisture and black slime. Water was observed on the bottom of this space below this cable.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck A Scullery
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Violation:
The top of the locker labeled 'CLEANING MATERIALS' was soiled to sight and touch. The inspector rubbed an alcohol swab over this surface, and the swab became soiled with a brown residue.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Buffet-Deck 8 Starboard Egg Preparation Station
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Violation:
One plate was stored inverted with visible moisture on the food contact surface. Additionally, this plate had food debris on the food contact surface. This plate was out for service and this area was in operation.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
33
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Site:
Galley-Deck 8 Starboard Side
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Violation:
The bottom left side of the door separating the galley from the pastry area of the buffet was in disrepair. A visible gap was present in this area exposing the void space behind it. Visible brown and black oxidation was present inside this gap.
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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.:
33
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Site:
Galley-Deck 4 Room Service
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Violation:
The deck surrounding the drain near the center preparation table inside the room service area was in a state of disrepair. The deck was heavily cracked and receded with visible moisture collected inside this recess. Finally, a black mold-like substance was observed around this area. Additionally, when staff stepped on the deck near this recess, moisture would come out. Corrections to remove the black mold-like substance started immediately.
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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.:
33
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Site:
Galley-Deck 4 Multiple Areas
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Violation:
The flooring on the deck in multiple locations of the galley was worn away, was chipped, had recessed grout, and was in disrepair. Areas included the forward entrance area to this galley, the junction between the deck and bulkhead on the portside of the bakery, the deck in front of the preparation sink in the Garde Manger, the deck in front of the preparation sink inside the Lido Preparation area, and the deck in front of the left ice machine in the beverage station. Staff stated the ship went to dry dock during April 2018; however, a large portion of the deck inside this galley was not replaced. This is a repeat observation from the 24 August 2017 inspection.
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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.:
33
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Site:
Galley-Deck A Hot Preparation
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Violation:
The deck in front of temperature control unit # A.5.B was in a state of disrepair. This deck had visible cracks and gaps. Water was observed pooled inside these cracks. Additionally, black and brown residue was visible along the edges of the cracks.
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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.:
33
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Site:
Bar-Explorations Caf
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Violation:
This area was renovated during the April 2018 dry dock. The new back bar bulkhead had a heavily textured surface and did not have a smooth finish.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable.
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Item No.:
35
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Site:
Galley-Deck A Scullery
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Violation:
Water was observed pooled on the deck directly below steady drips from the bottom of the wash, rinse, and final rinse compartments of the conveyor-type dishwashing machine.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
39
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Site:
Galley-Deck 4 Bakery
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Violation:
One fruit fly was observed flying over a soiled tray with syrup residue on the bottom. A rack of food ready for service was stored uncovered next to this soiled tray. This area was in service.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
41
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Site:
Housekeeping-Deck 4 Promenade Public Toilets
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Violation:
The male and female toilet rooms had no sign advising users to use a hand towel, a paper towel, or a tissue to open the door. The exits were not hands free. This was corrected after the finding.
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Recommendation:
Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free.
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Item No.:
44
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Site:
Housekeeping-Outbreak Prevention and Response Plan (OPRP)
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Violation:
Although the OPRP and related documents had procedures to disinfect food areas during an outbreak, the mini bars in staterooms, which are used for food storage, were not disinfected per those food area procedures. Specifically, during maximum sanitation level, food employees were wiping the inside of the refrigerators and the beverage cans and bottles with a solution of 5000 ppm of Virox with no subsequent rinse step..
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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: (1) Duties and responsibilities of each department and their staff for all the passenger and crew public areas; (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times. Ensure the disinfectant products or systems are effective against human norovirus or an acceptable surrogate (e.g., caliciviruses); (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; (5) Procedures for returning the vessel to normal operating conditions after an outbreak; (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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