|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
The AGE Log did not comply with the 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.:
02
|
|
Site:
Medical-Reportable Case Definition
|
|
Violation:
A passenger had three vomiting episodes beginning on 27 August 2018 at 16:00, with the final episode occurring on 27 August 2018 at 17:00. No other acute gastroenteritis symptoms were identified by the passenger, and the passenger refused a face-to-face consultation with medical staff. Medical staff identified this passenger as a reportable case; however, there was no information provided to medical staff regarding the other acute gastroenteritis symptoms noted in the Vessel Sanitation Program (VSP) definition of a reportable case. Medical staff stated none of the vomiting episodes were related to sea-sickness.
|
|
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]).
|
|
|
Item No.:
02
|
|
Site:
Medical-Close Contacts
|
|
Violation:
The review of the electronic medical reporting software found that it was not always documented whether the symptomatic crew members had immediate contacts or significant others, other than cabin mates. A review of the electronic software found a crew member reportable case, with symptoms onset 10 July 2018 at 15:10, did not have documentation whether this crew member was asked about his/her significant others or other close contacts. Additionally, a crew member reportable case, with symptoms onset 7 July 2018 at 10:10, did not have documentation whether this crew member was asked about his/her significant others or other close contacts.
|
|
Recommendation:
Document if the reportable crew member has or does not have additional immediate contacts (including boyfriend, girlfriend, etc.) in the AGE electronic reporting software follow-up. When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic cabin mates or immediate contacts of symptomatic crew: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Distant Point Analyzer Chart
|
|
Violation:
The distant point analyzer-chart overlapped from 07:05 until 08:05 on 7 September 2018. There were no indications on this chart to explain why this overlap of approximately 60 minutes occurred. The distant point analyzer-chart had a gap in recording from 06:50 until 07:50 on 5 September 2018. There were no indications on this chart to explain why this gap of approximately 60 minutes occurred. The distant point analyzer-chart overlapped from 07:10 until 08:00 on 4 September 2018. There were no indications on this chart to explain why this overlap of approximately 50 minutes occurred. The distant point analyzer-chart overlapped from 06:15 until 06:55 on 2 September 2018. There were no indications on this chart to explain why this overlap of approximately 40 minutes occurred. Finally, the distant point analyzer-chart overlapped from 06:45 until 08:00 on 9 August 2018. There were no indications on this chart to explain why an overlap of approximately 75 minutes occurred. Staff stated these charts were changed daily around 07:00. These charts were reviewed and signed by a supervisor.
|
|
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 4 - Garbage Room
|
|
Violation:
The potable water lines supplying the spray hose and the utility sink, located near the entrance door, were not striped or painted in accordance with ISO 14726 (blue/green/blue or blue only). This was a repeat observation from the May 2018 inspection.
|
|
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.:
08
|
|
Site:
Potable Water-Deck 12 - Pool Equipment Room # 12359
|
|
Violation:
The hot and cold potable water filling lines for the Lido pool and Lido whirlpool spa compensation tanks were not striped or painted in accordance with ISO 14726 (blue/green/blue or blue only).
|
|
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.:
10
|
|
Site:
Recreational Water Facilities-Lido Whirlpool Spa Starboard # 1
|
|
Violation:
The posted bather load of eighteen individuals on the recreational water facility safety sign for the Lido whirlpool spa starboard # 1 exceeded the actual acceptable bather load based on the flow rate. The inspector observed that the flow meter provided a flow rate of 291 liters/minute. Based on this flow rate, the actual calculated bather load should not have exceeded 15.315 individuals.
|
|
Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow. Ensure the rates from the flow meters are used to calculate bather loads.
|
|
|
Item No.:
13
|
|
Site:
Galley-Portside Dishwashing Station
|
|
Violation:
The inspector asked crew members how they test the final rinse manifold temperature. Crew members stated they do not test the final rinse manifold temperature, and that a representative from the manufacturer comes on board to test for this temperature. Verification of the accuracy of the final rinse manifold gauge is an essential part of the operational evaluation of a warewash machine.
|
|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
|
|
|
Item No.:
15
|
|
Site:
Other-Recreationally Caught Fish Variance
|
|
Violation:
The procedure for this activity did not match the one approved by the Vessel Sanitation Program (VSP). Part three of the procedure, completed by the Hotel Inventory Manager at the time of fish receipt, stated 'The fish was prepared within 24 hours and was cooked to a safe internal temperature as recommended for fish ...'. The language in part three implied that this part was supposed to be signed by the Hotel Inventory Manager after the fish had been cooked to a safe internal cooking temperature. One form completed on 3 September 2018, five forms completed 2 September 2018, five forms completed 25 August 2018, five forms completed 20 August 2018, one form completed 11 August 2018, and four forms from 19 August 2018 were not signed by the Hotel Inventory Manager. Additionally, part one of the procedure, which stated that fish were caught legally, obtained from safe water sources, were maintained at safe temperatures, and were stored in cleaned and sanitized containers, was not regularly signed by the tour operator. One form from 20 August 2018, two forms from 6 August 2018, and one from 14 July 2018, did not have this signature.
The format of the form containing the procedure was updated since original VSP approval. Additionally, a page given to guest to fill out detailing cooking preference and side items had not been submitted for review.
|
|
Recommendation:
Ensure fish that are received for service are commercially and legally caught or harvested or otherwise approved for service by VSP through an approved variance. Ensure that molluscan shellfish that are recreationally caught are not received for service. Ensure that molluscan shellfish is obtained from sources according to law and the requirements specified in the FDA National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish, or equivalent standards. Ensure that molluscan shellfish received in interstate commerce is from sources listed in the FDA Interstate Certified Shellfish Shippers List or equivalent foreign certified shellfish listing. Ensure food is safe and unadulterated.
|
|
|
Item No.:
16
|
|
Site:
Room Service-Bell Box
|
|
Violation:
Six gallons of commercial salad dressing were opened and labeled with production date identification; however, there was no discard date identified. At the time of the inspection, staff was unable to provide documentation that these salad dressings were not considered potentially hazardous foods. Staff placed discard dates on these items.
|
|
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.
|
|
|
Item No.:
17
|
|
Site:
Galley-Cooling Logs
|
|
Violation:
The cooling log had an entry for corn relish that cooled on 6 September 2018. The entry showed that the corn relish started cooling at 09:00 AM, and had a starting temperature of 51.3F. By 10:43 AM, the corn relish had cooled to 37.2F. The inspector asked if the corn was cooked. The crew member replied the corn was frozen, cooked, cooled, and then mixed with other ingredients. There was not a separate entry for the cooling of the cooked corn.
|
|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process. Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Meat and Ice Cooler
|
|
Violation:
A trolley of puff pastry dough was stored unprotected next to large blocks of ice used for ice carvings. This trolley was moved.
|
|
Recommendation:
Do not store packaged food in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container, or its positioning in the ice or water. 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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Potwashing Station
|
|
Violation:
The bottom of the hood-type potwashing machine was steadily dripping onto the deck below. Water was observed pooling on the deck below. Staff reported the leak was fixed before the conclusion of the inspection.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Flight-Type Dishwashing Machine
|
|
Violation:
The curtain between the wash and rinse compartments was heavily soiled with black debris. The curtain was washed prior to placing it back inside the machine.
|
|
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).
|
|
|
Item No.:
22
|
|
Site:
Galley-Pizzeria - Rack-Type Dishwashing Machine
|
|
Violation:
At the plate surface, the inspector measured the final rinse temperature twice and was unable to measure an appropriate temperature following the final rinse cycle. The maximum temperature measured was 147F. The area was operational, but staff said the machine was recently turned on. The inspector returned to the area approximately thirty minutes later. Both the inspector and crew members measured several temperatures at the plate surface following the final rinse cycle, and recorded measurements of 147F, 161F, 154F, 155F, 157F, 176F, and 152F. During this time, the final rinse manifold gauge displayed temperatures between 194F and 197F. The inspector placed a 160F irreversible temperature measuring sticker on a glass, and a 180F irreversible temperature measuring sticker on the final rinse manifold. Neither sticker turned black at the final rinse stage, indicating that the machine was not reaching proper plate surface temperature or final rinse manifold temperature.
|
|
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. 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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Portside Glasswashing Station
|
|
Violation:
A piece of paper, approximately the size of a quarter, was observed inside the hood-type glasswashing machine. This piece of paper was removed immediately.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean. 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).
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 5 Portside Glasswashing Station
|
|
Violation:
There was an accumulation of orange juice debris inside the sanitizing rinse tank after the hood-type glasswashing machine was run. This machine was drained and cleaned.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean. 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).
|
|
|
Item No.:
24
|
|
Site:
Galley-Pizzeria - Rack-Type Dishwashing Machine
|
|
Violation:
At the plate surface, the inspector measured the final rinse temperature twice and was unable to measure an appropriate temperature following the final rinse cycle. The maximum temperature measured was 147F. The area was operational, but staff said the machine was recently turned on. The inspector returned to the area approximately thirty minutes later. Both the inspector and crew members measured several temperatures at the plate surface following the final rinse cycle, and recorded measurements of 147F, 161F, 154F, 155F, 157F, 176F, and 152F. During this time, the final rinse manifold gauge displayed temperatures between 194F and 197F. The inspector placed a 160F irreversible temperature measuring sticker on a glass, and a 180F irreversible temperature measuring sticker on the final rinse manifold. Neither sticker turned black at the final rinse stage, indicating that the machine was not reaching proper plate surface temperature or final rinse manifold temperature.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
27
|
|
Site:
Pantry-Deck 5 - Housekeeping Pantry # 5552
|
|
Violation:
The top of the locker identified for chemicals was soiled to touch and sight. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a gray and black residue. This area was recently cleaned.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 5 Starboard Dishwashing Station
|
|
Violation:
The three handwashing sinks were running when the inspector entered the galley. Two staff members washed their hands upon entering the galley. The water did not reach the required 100F, through the mixing valve, after the water was run for several minutes. Corrections started immediately.
|
|
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.:
29
|
|
Site:
Galley-Cleaning Locker
|
|
Violation:
The handwashing station, located inside the cleaning locker, was blocked by a mop bucket and a floor scrubber. These items were immediately removed.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dry Store
|
|
Violation:
The deck to the left of the entrance was soiled with dust and food debris, greater than a day's worth of accumulation.
|
|
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-Combination Ovens
|
|
Violation:
The inside of the light shield, located above the combination ovens, was heavily soiled with grease. Corrections started immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
35
|
|
Site:
Galley-Deck 5 Potwashing Station
|
|
Violation:
The bottom of the hood-type potwashing machine was steadily dripping onto the deck below. Water was observed pooling on the deck below. Staff reported the leak was fixed before the conclusion of the inspection.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Horizon Court Starboard Side Hot Line
|
|
Violation:
The protective coating on one of the heat lamps, above the hot service line, was peeling. The light bulb was replaced.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Amuleto Caf Portside and Starboard Side
|
|
Violation:
The protective coating on three heat lamps, located on the hot holding units, was peeling. These bulbs were replaced.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|