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Item No.:
01
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Site:
Medical-24-Hour Report
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Violation:
The ship did not submit at least one standardized acute gastroenteritis (AGE) report based on the number of reportable cases in the AGE log to the Vessel Sanitation Program (VSP) no less than 24-hours, but not more than 36-hours before the vessel's arrival at the U.S. port on 12 August 2018 (voyage # 724). Medical staff stated the electronic medical reporting software did not automatically send out this report for this voyage. One reportable case had symptoms of illness onset occur on 09 August 2018 at 8:45 AM. Medical staff did not email or contact VSP to verify if this report was submitted, or did not attempt to submit this report late through an alternative method. Staff stated this was an oversight on its end; however, no corrective actions occurred to resubmit a report or notify the VSP of this oversight. Staff emailed corporate on 18 July 2018 at 08:53 to notify them of this software glitch. No other instances of failure to submit this report were identified.
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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-Acute Gastroenteritis (AGE) Reportable Log
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Violation:
The AGE Log did not comply with the 2018 VSP Operations Manual.
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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.:
06
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Site:
Potable Water-Distant Point Analyzer-Chart - Upper Loop
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Violation:
The distant point analyzer-chart overlapped from 09:00 until 09:55 on 03 August 2018. Staff changed this chart daily at 09:00. There were no indications on this chart to explain why this overlap off approximately 55 minutes occurred. Additionally, the distant point analyzer-chart had a gap in recording from 07:15 until 09:05 on 30 July 2018. Staff changed this chart daily at 09:00. There were no indications on this chart to explain why this gap of approximately 110 minutes occurred. Staff noted on the chart that a calibration occurred at 07:00.
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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.:
08
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Site:
Potable Water-Deck 9 - Aft Pool Trunk FD 9.26
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Violation:
The air gap for filling the compensation tank for whirlpool spas 3, 4, 5, and 6 was not twice the diameter of the delivery fixture opening (and a minimum of 25 millimeters). The sides of this air gap were surrounded by a piece of plastic to protect from splashing. This enclosed the delivery fixture with the bottom receiving fixture of the air gap. Corrections started immediately.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program Inspection Log
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Violation:
The non-testable backflow prevention device for the Terrace Bar Pantry cafe (coffee) machine was inspected on 05 March 2017. This non-testable backflow prevention device did not appear on the cross-connection control program log for 2018. Staff stated this machine was removed; however, did not make any notifications on the 2018 log to identify this backflow prevention device as removed.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program Inspection Log
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Violation:
The non-testable backflow prevention devices for the Terrace Bar jet spray and glass washing machine were tested on 06 March 2017 and 07 March 2017, respectively. These backflow prevention devices were not tested again until 04 June 2018 - a period of over 365 days. Staff stated they were trying to synchronize the date of testing for all backflow prevention devices.
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Recommendation:
Inspect backflow prevention devices periodically and replace any failed units. Complete a visual check for all non-testable backflow prevention devices and air gaps at least annually.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program Inspection Log
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Violation:
The air gaps used to fill the two compensation tanks for the whirlpool spas were not listed on the ship's cross-connection control program inspection log. These air gaps were located inside the deck 9 pool equipment rooms.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Engine Room - Pump Room 4
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Violation:
The potable water line for the hose bib connection was not striped or painted in accordance with ISO 14726 (blue/green/blue or blue) to indicate potable water. Corrections started immediately.
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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. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
11
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Site:
Medical-Reportable Case - Food Employee Late Reporting
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Violation:
A food crew member was an acute gastroenteritis (AGE) reportable case with symptoms onset on 01 July 2018 at 08:30. This crew member did not report to medical staff until 18:25 on 01 July 2018; therefore, he did not start the 48-hour isolation in a timely manner following symptoms onset. Additionally, this crew member's time sheet identified this individual reported to work on 01 July 2018 at 08:40 and continued working until 12:17. This crew member clocked back into work at 16:36 and continued working until 17:52. The ship's completed corrective action report, dated 01 July 2018, identified all food products handled by this individual were discarded, the entire room this individual worked in was cleaned and re-sanitized, and the other employees working with this individual were interviewed and monitored for AGE symptoms. This food crew member received a written disciplinary warning on 01 July 2018.
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Recommendation:
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.:
19
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Site:
Provisions-Pier
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Violation:
There was a pallet of broccoli sitting on the pier during the inspection. Provisions staff stated that loading of items was prioritized during the rain to minimize any damage, degradations, or contamination to the product. All produce was loaded, except this one pallet. Additionally, a pallet of individually prepackaged lobster was found stored in damaged boxes. The food did not appear to be impacted. Staff were urged to ensure that either food was held in the delivery trucks during rain, or that each pallet was quickly moved onto the ship to protect the food items.
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Recommendation:
During preparation, ensure unpackaged food is protected from environmental sources of contamination such as rain. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Pantry-Pool Bar - Undercounter Refrigerator
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Violation:
The undercounter refrigeration unit, across from the upright, side-by-side refrigeration unit, had water accumulated on the bottom shelf. There were cardboard cartons of ice cream mixture and juice mix resting in the pooled water. The water appeared to result from melted ice on the outside of the cardboard cartons of ice cream mixture. Staff responded and cleaned this immediately.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
21
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Site:
Galley-Deck 3
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Violation:
The left, ice cream machine had a film on the front cover that was peeling, creating a difficult-to-clean surface. Staff responded immediately to remove the film and scrape any adhesive. This surface was not soiled.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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:
Galley-Ocean View
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Violation:
The flight-type warewashing machine in this area had excessive steam coming from the hatch to the wash compartment. Staff stated they noted this issue and a planned repair was scheduled for the same day. There was no build-up of condensation noted on the machine, since crew were actively wiping down this area.
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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 3
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Violation:
The final rinse gauge on the glasswash machine was not in proper calibration. The needle was not reaching 180F, even though the inspector and staff measured a temperature of 180F at the utensil level.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use. 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.:
26
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Site:
Galley-Deck 3
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Violation:
On the clean dish storage rack - there were five, previously cleaned ramekins with food residue on the food-contact surface. Additionally, there were two shot glasses with an oily film on the beverage-contact surface. Staff responded immediately to remove the entire rack of dishes for rewash.
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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.:
27
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Site:
Galley-Deck 3 - Warewash Area
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Violation:
There was one ramekin stored on the clean dish storage rack that had food debris on the non-food contact surface. This ramekin was sent for rewash.
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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:
Pantry-Pool Bar - Undercounter Refrigerator
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Violation:
The undercounter refrigeration unit, across from the upright, side-by-side refrigeration unit, had water accumulated on the bottom shelf. There were cardboard cartons of ice cream mixture and juice mix resting in the pooled water. The water appeared to result from melted ice on the outside of the cardboard cartons of ice cream mixture. Staff responded and cleaned this immediately.
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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.:
29
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Site:
Pantry-Deck 3 - Cabin Service Pantry Midship
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Violation:
The handwashing sink inside the deck 3 cabin service pantry midship was unable to provide water at an appropriate temperature through the mixing valve. The inspector ran the hot water for a period of over two minutes, and the temperature stabilized at 124.7F. The inspector utilized a maximum registering tip-thermometer to record the temperature. The user was unable to adjust the temperature. This was the only handwashing sink inside this pantry. Corrections started immediately.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
29
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Site:
Galley-Deck 3
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Violation:
The double handwashing sink located at the entrance to the soiled side of the warewash area was unable to provide water at an appropriate temperature through the mixing valve. The inspector measured the temperature at 90F with a maximum registering tip-thermometer. Staff made adjustments right away and the temperature ranged between 112F to 120F.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
38
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Site:
Galley-Deck 3 - Starboard Side
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Violation:
There were two mops stored inside mop buckets with dirty water near the warewash machines. These particular machines and area were not in operation during the inspection. Staff removed the dirty mop buckets and mops for cleaning.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
39
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Site:
Galley-Tuscan Grill
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Violation:
There was a live fruit fly noted near the tilting pans and soup kettles. This area was not 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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