|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log & Food/Beverage Questionnaire
|
|
Violation:
The AGE Log and 72-hour Questionnaire did not comply with the 2018 Operations Manual. The VSP inspector shared with the doctor compliant versions of these documents.
|
|
Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Reportable total number of passengers ill; (7) Total number of crew; (8) Reportable total number of crew ill. Total number of passengers and total number of crew must be the totals at the beginning of the voyage (i.e., totals on ?date from?). Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Patient ID; (2) Date of the first medical visit or report to staff of illness; (3) time of the first medical visit or report to staff of illness; (4) person's last name; (5) person's first name; (6) person's age; (7) person's sex; (8) designation as passenger or crew member; (9) cabin number; (10) crew member position or job on the vessel, if applicable; (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) bloody stools (yes/no); (c) number of episodes of vomiting in a 24 hour period; (d) fever (yes/no); (e) abdominal cramps (yes/no); (f) headaches (yes/no); (g) myalgia (yes/no); (14) date of last symptom; (15) time of last symptom; (16) entry (yes/no) for whether a specimen was requested; (17) entry (yes/no) for whether a specimen was received; (18) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) entry (yes/no) for whether this was a reportable case; (20) presence of underlying medical conditions that may affect interpretation of AGE. If none, write ?none,? ?not applicable,? ?N/A,? or similar wording. Comments may also be added to the log in this column after the information about underlying illness. 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. Distribute questionnaires detailing activities and meal locations for the 72 hours before illness onset to all passengers and crew members who are AGE CASES. Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log.
|
|
|
Item No.:
03
|
|
Site:
Potable Water-Bunkering
|
|
Violation:
During active potable water bunkering, the display measure 2.5 ppm, the inspector's tests measured twice 1.0 ppm, and the staff measured 0.8 and 0.9 ppm. The tank being filled was about 40% full before bunkering and ended about 60% full with the added water. It could not be determined since when the bunkering process was out of range. Corrections started immediately.
|
|
Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Bunkering
|
|
Violation:
During active potable water bunkering, the display measure 2.5 ppm, the inspector's tests measured twice 1.0 ppm, and the staff measured 0.8 and 0.9 ppm. Corrections started immediately.
|
|
Recommendation:
Calibrate at the beginning of bunkering or production, and each time bunkering or production is restarted, when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart or logbook. Ensure the free residual halogen and pH measured by the halogen/ pH analyzer are accurate to within 0.2 mg/L (ppm) of the free residual halogen and 0.2 of the PH as measured by the manual test.
|
|
|
Item No.:
06
|
|
Site:
Potable Water-Distant Point Charts
|
|
Violation:
A review of the distant point charts found instances where the analyzer recorded unacceptable chlorine levels and no notations existed for these unusual events. Specifically, (1) 4 June: almost zero or zero 12:00 pm-5:00 am; (2) 3 June: almost zero 8:00 am-12:00 pm; (3) 22 May: almost zero 11:00 pm-5:15 am; (4) 19 May: above 5 ppm 2:00 pm - 8:00 am; and (5) 4 April: above 5 ppm 9:30 am - 6:00 pm.
|
|
Recommendation:
Ensure the halogen analyzer-chart recorder charts have a range of 0.0 to 5.0 mg/L (ppm) and have a recording period of (and limited to) 24 hours. 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:
Other-Outside Engine Control Room
|
|
Violation:
The washing machine just outside the ECR had a hose-bib vacuum breaker in the water supply. This pressurized line needs a continuous-pressure type backflow prevention device.
|
|
Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
|
|
|
Item No.:
08
|
|
Site:
Other-Laundry
|
|
Violation:
A new laundry machine was installed during the March dry-dock and had no backflow prevention installed on the lines supplying the machine. Staff stated that the machine had backflow prevention inside but could not show it or find documentation about it.
|
|
Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
No backflow prevention devices were installed on the international shore connections. This was noted on the inspections dated January 2019, May 2018, March 2018, and December 2017.
|
|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (29) any other connection to the potable water system where contamination or backflow can occur.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
About 20% of the cabins on deck 6 don't have backflow prevention for the shower hoses. Although progress has been done, this was also noted on the inspections dated January 2019, May 2018, March 2018, July 2017, and December 2017.
|
|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (29) any other connection to the potable water system where contamination or backflow can occur.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
A reduced pressure zone (RPz) backflow prevention device was installed for the transfer to technical but the line after the RPz continued to be stripped as potable water.
|
|
Recommendation:
Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
Three RPz were installed after the last inspection but have not been tested. Staff stated they don't have a test kit.
|
|
Recommendation:
Inspect and test backflow prevention devices requiring testing (e.g., reduced pressure backflow prevention devices and pressure vacuum breakers) with a test kit after installation and at least annually. Maintain test results showing the pressure differences on both sides of the valves.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-
|
|
Violation:
The list of backflow prevention devices was incomplete, partial, and seemed a draft. The list was not consistent providing the type of device and plumbing connection component being protected. Although progress has been done, this was also noted on the inspections dated January 2019, May 2018, March 2018, and December 2017.
|
|
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.
|
|
|
Item No.:
12
|
|
Site:
Galley-Water Filling Station
|
|
Violation:
The potwasher went to the water filling station inside the galley with a plastic cup, filled it, and drank it in front of the inspector.
|
|
Recommendation:
Ensure employees eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment, utensils, and table linens; unwrapped single-service and single-use articles; or other items needing protection cannot occur.
|
|
|
Item No.:
13
|
|
Site:
Galley-Water Filling Station
|
|
Violation:
The potwasher went to the water filling station inside the galley with a plastic cup, filled it, and drank it in front of the inspector.
|
|
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. Ensure that the areas of knowledge include: (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. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety.
|
|
|
Item No.:
13
|
|
Site:
Galley-Cooling Logs
|
|
Violation:
The cooling of cucumber and tomato salad on 6/6/19 had no temperatures recorded. A supervisor verified this record.
|
|
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. Ensure that the areas of knowledge include: (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. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (12) Employees are properly trained in food safety.
|
|
|
Item No.:
13
|
|
Site:
Galley-Dishwash and Potwash
|
|
Violation:
In the dishwash, the rack-type warewash machine was not meeting final rinse temperatures and the electrician stated that there was an alarm on the display, something not noticed by the operators of the inspection team during use and evaluation. The operators and supervisory staff kept evaluating the machine by verifying the maximum temperature achieved for the wash/rinse/sanitize stages of the machine, not checking the individual stage temperatures, even after the correct evaluation method was explained and demonstrated by the inspector. In the potwash, the wash temperature gauge display measured no more than 141°F and the machine was still in-use and not reported as not working properly by the operators using it.
|
|
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. Ensure that the areas of knowledge include: (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.:
13
|
|
Site:
Provisions-Thawing Room
|
|
Violation:
A large piece of cardboard with the box label was stored touching the chicken being thawed in the plastic container. The person in charge explained that he had the cardboard inside the container with the chicken for identification purposes. This was corrected immediately.
|
|
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. Ensure that the areas of knowledge include: (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.:
17
|
|
Site:
Galley-Cooling Logs
|
|
Violation:
The cooling of cucumber and tomato salad on 6/6/19 had no temperatures recorded. A supervisor verified this record.
|
|
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 5°C (41 °F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Thawing Room
|
|
Violation:
A large piece of cardboard with the box label was stored touching the chicken being thawed in the plastic container. The person in charge explained that he had the cardboard inside the container with the chicken for identification purposes. This was corrected immediately.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Hot Section
|
|
Violation:
There were 5 slotted fasteners in the food zone of the blast chiller.
|
|
Recommendation:
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:
Provisions-Deck 7 Hotel Store
|
|
Violation:
The metal shelves facing the main door had rust in several areas along with difficult to clean features created by bent shelves.
|
|
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.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The final rinse left side arm of the in-use rack-type machine had a nozzle blocked.
|
|
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.:
23
|
|
Site:
Galley-Potwash
|
|
Violation:
The wash temperature of the in-use potwash machine was 141°F on the display and 140-143°F at the utensil surface. After the finding, the machine was taken out of service.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74°C (165°F) for a stationary-rack, single-temperature machine; (2) 66°C (150°F) for a stationary-rack, dual-temperature machine; (3) 71°C (160°F) for a single-tank, conveyor, dual-temperature machine; (4) 66°C (150°F) for a multi-tank, conveyor, multi-temperature machine.
|
|
|
Item No.:
24
|
|
Site:
Galley-Dishwash
|
|
Violation:
The final rinse temperature of the in-use rack-type machine was 150-157°F at the utensil surface. Additionally, a thermolabel at the final rinse manifold could not reach 180°F, although the temperature gauge display was reading 177-187°F. Corrections started immediately.
|
|
Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
|
|
|
Item No.:
27
|
|
Site:
Medical-Engine Control Room (ECR)
|
|
Violation:
The stove was heavily soiled beyond a day's worth accumulation of coffee debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Potwash
|
|
Violation:
After breakfast service, 11 hotel pans were staked wet in the storage area.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Dishwash
|
|
Violation:
After breakfast service, at least 14 stacks of plates and bowls were stacked wet in the storage area.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
30
|
|
Site:
Galley-Beverage Station
|
|
Violation:
The handwashing station had no paper towels. This was corrected.
|
|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Deck 7 Hotel Store
|
|
Violation:
There was a large deckhead opening to the plenum in the large area and some other bulkhead and deckhead voids in the small locker and larger area. There was also no coving and the deck was soiled with debris.
|
|
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, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dry Store
|
|
Violation:
The supply deckhead air diffuser had a large gap around.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Vegetable Freezer
|
|
Violation:
The condenser unit had a large accumulation of ice in front and under the unit.
|
|
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:
Provisions-Fish Freezer
|
|
Violation:
The condenser unit had a large accumulation of ice in front and under the unit. As a result, a block of ice had formed on the tubular shelf below the unit.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
34
|
|
Site:
Galley-Bakery
|
|
Violation:
The handwashing station was continuously leaking.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Beverage Station
|
|
Violation:
The handwashing station was continuously leaking.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
34
|
|
Site:
Galley-Dry Storage
|
|
Violation:
The handwashing station was continuously leaking.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Provisions-Deck 7 Hotel Store
|
|
Violation:
The light intensity was around 18 lux in the small locker and around 68 lux in the larger area. Food service equipment was stored inside. These areas should have a minimum of 220 lux.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
39
|
|
Site:
Galley-Beverage Station
|
|
Violation:
One fly was around the counter, in front of the inspector and an officer in charge of informing the pest manager for appropriate action.
|
|
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.
|
|
|
Item No.:
40
|
|
Site:
Integrated Pest Management-
|
|
Violation:
The vessel has a new external contractor since around the end of January that comes on a monthly basis to fumigate and work traps. The duties of IPM Manager are also new to the Housekeeper. The IPM program was deficient, for example, there were no sighting logs, incoming provision logs, training logs, inspections of any kind at night, or active monitoring logs.
|
|
Recommendation:
Ensure the IPM Plan includes provisions for logs for active monitoring of pest sightings in operational areas of the vessel. Ensure the IPM plan includes provisions for training of crew members in charge of log completion. Record the time of the active monitoring inspections in the log. Ensure the IPM Plan sets a schedule for periodic active monitoring inspections, including some at night or during periods of no or minimal activity. Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
|
|
|
Item No.:
44
|
|
Site:
Integrated Pest Management-
|
|
Violation:
The vessel has a new external contractor since around the end of January that comes on a monthly basis to fumigate and work traps. The duties of IPM Manager are also new to the Housekeeper. The IPM program was deficient, for example, there were no sighting logs, incoming provision logs, training logs, inspections of any kind at night, or active monitoring logs. Additionally, the fly sighted by the inspection team in the galley beverage station was never reported to the IPM Manager.
|
|
Recommendation:
Ensure the supervisor or person in charge of IPM operations on the vessel demonstrates to the VSP?during inspections and on request?knowledge of IPM operations, and is able to demonstrate this knowledge by compliance with Section 8 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 8 of the VSP 2018 Operations Manual as it relates to their assigned duties.
|
|