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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The AGE surveillance log did not list the date and time of the case last symptoms per section 4.1.2.1.3. Additionally, this log was not in the same format as required by annex 13.2.2 of the 2018 VSP Operations Manual. This is a new requirement for the June 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.:
08
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Site:
Potable Water-Medical Facility
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Violation:
In the staff, and cardiac area restrooms, the under-sink backflow prevention devices attached to both handicap shower hoses were soiled and corroded. Remediation began immediately. Disinfection was conducted as well.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Garbage Room
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Violation:
The backflow prevention device on the hose used for cleaning the garbage room was painted-over and soiled. Staff stated when they painted the wall of the garbage room; the backflow prevention device was painted as well. The inspector could not tell if the device was working properly. Remediation began immediately
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Main Pool
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Violation:
A manual sample was taken at the analyzer. The pH measured 7.76; however, the analyzer reading was 7.30. The analyzer was re calibrated during the inspection.
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Recommendation:
Maintain halogenation and pH control systems in good repair and operate them in accordance with the manufacturer?s recommendations. 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 7.0 to 7.8. For RWFs open longer than 24 hours, conduct a manual comparison test every 24 hours.
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Item No.:
16
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Site:
Medical-Nurse Station Area
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Violation:
Undercounter cabinet # A566/6 had a container of cream cheese, and a container of ranch dip inside. Both of these items were cream and milk products and were not under refrigeration. When the lids were removed, a pungent smell came from the containers. The food was adulterated. This unit was not designed as a refrigeration unit. Both items were discarded immediately.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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Site:
Buffet-Officer's Mess
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Violation:
There was no consumer advisory placard or signage for the smoked salmon served on the buffet in this area. Staff placed an appropriate sign immediately.
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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 or 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.
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Item No.:
18
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Site:
Medical-Nurse Station Area
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Violation:
Undercounter cabinet # A566/6, had a container of cream cheese, and a container of ranch dip inside. Both of these items were cream and milk products. When the lids were removed, a pungent smell came from the containers. The food was adulterated. This unit was not designed as a refrigeration unit. Both items were discarded immediately.
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Recommendation:
Discard a food that is unsafe or adulterated.
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Item No.:
19
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Site:
Other-Garbage Room
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Violation:
Located in the garbage room, a box of twelve-drinking beverages was found in a make-shift storage area that staff uses as an office. This box of beverages was originally brought to the garbage room to be discarded. The top of the beverage cans was soiled and dirty. Additionally, these cans were stored less than four-inches off the deck. These cans were discarded 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. Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
19
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Site:
Provisions-Loading Area
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Violation:
A pallet, containing approximately 20 cases of bottled water was resting next to, and touching ten stacked wood pallets. Two of the wood pallets were resting on top of the cases of bottled water. The pallets were removed immediately and the cases of water were cleaned 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.
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Item No.:
19
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Site:
Galley-Deck A
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Violation:
In the center combination oven, just behind the hot- line, there were three hotel pans with pot-pies inside, stacked on top of each other. The bottom of the two-top pans was in direct contact with the pot-pies inside. Management prompted staff to discard these right away and performed a short training in-service during the inspection.
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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.:
20
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Site:
Galley-Deck A
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Violation:
The ice machine in the crew galley had been out-of-order since 4 July 2018. A work order was placed prior to the inspection.
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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.:
21
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Site:
Galley-Center Galley
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Violation:
There were two small, black cooking kettles, which were used for syrup during breakfast service, sitting on the counter-top in the clean equipment storage area. This area had been previously cleaned. Additionally, the kettles were in poor condition with multiple soiled gaps and seams making them difficult to clean along the top edge. Staff discarded these right away..
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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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
21
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Site:
Medical-Pantry
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Violation:
The undercounter refrigeration unit was steadily dripping water onto the deck that pooled just below the front of the unit. The source of the water was identified as heavy condensation on the face of the unit due to a faulty seal on the door of the unit. Remediation began immediately.
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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 equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates 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 1 - Appetizer Area
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Violation:
The meat slicer in this area had a rubber foot-piece on the front, right of the machine, which was in disrepair making it difficult to clean. Staff responded and replaced the rubber foot-piece immediately.
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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-Deck 1 - Starboard Side - Pot Washing Machine
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Violation:
On the flight-type pot washing machine, there was a loose gasket around the wash tank door, allowing water to leak out of the machine. Staff responded and reattached the gasket. Water did not pool onto the 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.:
27
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Site:
Galley-Deck 1 - Glasswash - Portside
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Violation:
There was a cup stored on the clean-dish side, which had a food debris on the non-food contact surface. The cup was sent to be rewashed.
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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-Center Galley
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Violation:
There were two small, black cooking kettles, which were used for syrup during breakfast service, sitting on the counter-top in the clean equipment storage area. This area had been previously cleaned. Additionally, the kettles were in poor condition with multiple soiled gaps and seams making them difficult to clean along the top edge. Staff discarded these right away.
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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-Center Galley
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Violation:
There was one previously-cleaned plate stored in a trolley in the equipment storage area that had food residue on the non-food contact side. The trolley was taken to be rewashed.
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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 1 - Portside
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Violation:
Combination ovens #1 and #3 had an accumulation of grease and food drippings on the underside, front edge. The accumulation was in excess of 24 hour's accumulation in some of the areas. Staff responded right away to clean the area.
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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:
Medical-Pantry
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Violation:
The inside, bottom area of the undercounter refrigerator was soiled with a white powder material. No food was present in this refrigerator. Staff stated this unit was not used for food, but for cold packs used by passengers. Additionally, the stainless steel countertop above this unit was heavily soiled with dust and a brown sticky material. The inspector used an alcohol pad to remove debris. Staff stated this pantry has been converted to a storage area and no food was prepared or stored in this area. The water for patients was stored in a separate dry locker. Remediation began 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.:
33
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Site:
Medical-Pantry
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Violation:
The undercounter refrigeration unit was steadily dripping water onto the deck that pooled just below the front of the unit. The source of the water was identified as heavy condensation on the face of the unit due to a faulty seal on the door of the unit. This water was not directed towards the scupper. This area had been cleaned previously. Remediation began immediately.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 1 - Starboard Side - Pot Washing Machine
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Violation:
The flight-type pot washing machine had food scraps and a plastic cup beneath the clean end of the pot washing machine. Remediation began immediately.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
34
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Site:
Galley-Deck 1 - Starboard Side
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Violation:
The flight type potwashing machine began draining when paused for inspection; however, the water was overflowing the drain and poling in the standing area at the soiled side. Staff responded right away to direct the water to the scuppers. The plumbing engineer also responded and stated that the main drain was clogged.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
39
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Site:
Galley-Deck 1 - Portside
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Violation:
There was one live fruit fly noted near the tilting kettles and combination ovens in this area. IPM personnel responded right away.
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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.:
39
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Site:
Galley-Deck 1 - Appetizer Area
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Violation:
There was one live fruit fly noted in the corner of the appetizer preparation area near the door to the walk in unit.
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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.:
39
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Site:
Buffet-Pizzeria
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Violation:
There was one live fruit fly noted in this area.
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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.:
39
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Site:
Provisions-Fish Preparation Room
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Violation:
There were two live houseflies in this area. IPM staff were notified.
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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.:
39
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Site:
Galley-Deck 1 - Glasswash - Portside
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Violation:
There was one live fruit fly observed in this area. IPM staff responded.
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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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