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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
The current version of the AGE log did not list the date and time of the case's last symptom per section 4.1.2.1.3. Additionally, this log was not in the same format as required by the 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.:
06
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Site:
Potable Water-Production Chart
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Violation:
On 23 August 2018, there was no notation on the chart to explain a chlorine value of above 5ppm. Staff stated that production had stopped just before the high value and the pen recorded the concentration of chlorine left in the potable water line.
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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-Portside Bunker Hose Locker
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Violation:
The potable water hose stored in this locker did not have 'potable water only' labeling near the connecting ends.
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Recommendation:
Label potable water hoses with the words ?POTABLE WATER ONLY? in letters at least 13 millimeters (0.5 inch) high at each connecting end.
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Item No.:
15
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Site:
Provisions-Freezer Room 8
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Violation:
During provisioning, a box of tenderloin meat was damaged, resulting in the inside packaging being torn. The torn packaging exposed the meat. The box and meat were discarded immediately.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
19
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Site:
Provisions-Freezer Room 8
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Violation:
A package of chicken nuggets was left open and uncovered on top of cases of frozen food inside this freezer. The nuggets were exposed and were not otherwise covered or protected. These were discarded.
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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 2 Bakery
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Violation:
The new dough sheet that was in use contained several, small, frayed strings along the edge of the food-contact surface.
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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 9 Lido Starboard Market
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Violation:
The latch on the milk dispenser was broken, causing the door to remain ajar. The exterior thermometer measured 45ºF, however, the milk and interior thermometer measured 35ºF.
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Recommendation:
Ensure ambient air temperature-measuring devices: (1) scaled in Celsius or dually scaled in Celsius and Fahrenheit are designed to be easily readable and accurate to within 1.5°C (within 3°F) in the intended range of use; (2) scaled only in Fahrenheit are accurate to within 3°F in the intended range of use. 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.:
22
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Site:
Dining Room-Lido
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Violation:
Dirty dishes were stored on a mobile trolley in a carpeted area during lunch service.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
24
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Site:
Buffet-Deck 9 Lido
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Violation:
A sanitizing bucket located midship in this area contained no residual chlorine sanitizer when tested. The area was open for lunch during the inspection.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
26
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Site:
Buffet-Deck 9 Lido
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Violation:
The taps of two self-service, standalone beer dispensers contained a significant amount of brown residue on the food-contact surface.
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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.:
33
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Site:
Galley-Water-Dispensing Units
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Violation:
The condensate line for the condenser unit in this area was loose, which caused water to drip directly onto the deck and not properly drain.
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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:
Dining Room-Lido
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Violation:
Dirty dishes were stored on a mobile trolley in a carpeted area during lunch service.
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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.
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Item No.:
34
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Site:
Galley-Deck 3 Cold Room 29
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Violation:
The condensate line for the condenser unit in this area was loose, which caused water to drip directly onto the deck and not properly drain.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
37
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Site:
Galley-Deck 2 Dishwash
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Violation:
Excess condensate was collecting on the deckhead and bulkhead at the exit of the conveyor-type dish washer. No clean dishes were impacted.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
38
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Site:
Galley-Water-Dispensing Units
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Violation:
There were a few mobile water-dispensing units located throughout the galley. These reportedly had not been used in a long time and were not going to be used. They appeared to be clean.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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