|
|
|
Item No.:
*
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Logs
|
|
Violation:
The electronic medical software used by the ship staff was exporting data from the 'master log' into the underlying illness column of the AGE log. A review of the medical charts showed that medical staff were correctly assessing patients and documenting underlying illness within the software so the issue appeared to be a glitch with the way the data automatically populated in the AGE log.
|
|
Recommendation:
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Logs
|
|
Violation:
The current version of the medical AGE Log did not list the date and time of the case's last symptom per section 4.1.2.1.3. 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.
|
|
Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
|
|
|
Item No.:
07
|
|
Site:
Potable Water-Air Gap
|
|
Violation:
There was insufficient clearance for the air gap on the mineralizer. The distance should be twice the diameter of the pipe from the flood rim level of the funnel. The pipe measured three (3) inches and the clearance was only approximately 3.5 inches.
|
|
Recommendation:
Protect the potable water system against backflow or other contamination by backflow prevention devices or air gaps. Ensure the permeate lines and distillate lines directed toward the potable water system are also protected.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-High Pressure Washer
|
|
Violation:
The potable water line connected to the high-pressure washer was not striped 'blue' or 'blue/green/blue'. Staff stated that this water line was recently repainted which covered the striping.
|
|
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.
|
|
|
Item No.:
19
|
|
Site:
Galley-Walk-in Refrigerator
|
|
Violation:
Approximately 25 prepared plates of food were stacked unprotected on shelves of a plate trolley in this refrigerator. The food was close to the entrance of the door and was not covered or protected in any way.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. 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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Clean Dish Storage
|
|
Violation:
A yellow cutting board in this area contained deep gouges and scores making it difficult to clean.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. 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.
|
|
|
Item No.:
21
|
|
Site:
Medical-Pantry
|
|
Violation:
The undercounter glasswash machine in the pantry had strips of black tape securing the manufacturer's labeling to the front panel. The tape made the surface difficult to clean. The glasswash was not in operation during the inspection and was clean to sight and touch.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Clean Dishwash Storage
|
|
Violation:
A previously-cleaned yellow cutting board was soiled and contained food debris in the gouges and scores in an amount that exceeded a day's accumulation.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Lido Port Beverage Station
|
|
Violation:
During breakfast service, the utensil well adjacent to the tea area contained previously-cleaned spoons with food debris on the food-contact surface. These spoons were removed for cleaning immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
29
|
|
Site:
Galley-Exit Conveyor Dishwash
|
|
Violation:
The water temperature at the handwash sink located at the exit of the dishwash machine measured 125F. The knob for temperature adjustment was also broken off.
|
|
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).
|
|
|
Item No.:
33
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
The deckhead in this area was soiled and contained a noticeable buildup of condensation. No clean dishes were impacted.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 Dishwash Area
|
|
Violation:
The deckhead opposite the dishwash conveyor contained 1-centimeter gaps at the bulkhead juncture and also along a vertical deckhead panel making cleaning difficult. The gaps were open to the void space behind the bulkhead. Dirty dishware was stacked just below this area.
|
|
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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
37
|
|
Site:
Galley-Dishwash Area
|
|
Violation:
The deckhead in this area had a buildup of condensation. The ventilation at the end of the rack-type dishwasher seemed to have no flow and steam from the machine was flowing out into the room. While observing this, Staff was quick to notify the inspector that this was due to a defective piece of ventilation equipment. The equipment was previously scheduled to be repaired. However, the wrong part was ordered.
|
|
Recommendation:
Ensure heating, ventilating, and air conditioning systems are designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
38
|
|
Site:
Galley-Soup Galley
|
|
Violation:
A broken combination oven was stored in this area. Staff reported that the oven was being used for spare parts until all of the ovens can be replaced.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Dining Room-Crew Mess
|
|
Violation:
Just before lunch, while no crew were present and food was out for service, three (3) fruit flies were observed on the deckhead in the seating area. No food was directly impacted by the flies during the inspection.
|
|
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.
|
|