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Inspection Detail Report

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Cruise Ship: Westerdam Cruise Line: Holland America Line Inspection Date: 07/03/2019 Inspection Score: 98
This cruise ship inspection report lists the deficiencies found during the inspection. Additional information corresponding to each item number is available in the lastest editions of the CDC VSP Operational Manual.

View/Print Summary Report  |  View/Print Corrective Action Statement
Item No.: *
Site: Medical-Acute Gastroenteritis (AGE) Surveillance Log
Violation: The crew member position or job column of the acute gastroenteritis (AGE) surveillance log was not always filled in with a physical description of the crew member's job title. A crew member with AGE symptoms onset on 24 June 2019 at 4:30 had an entry into this column as # 804. Staff stated this number corresponded to an entertainment staff position; however, this individual was treated as a food handler since he or she presented the 'Test Kitchen' demonstration. Additionally, a crew member with AGE symptoms onset on 25 June 2019 at 9:15 had an entry into this column as # 900.10. Staff stated this number corresponded to a shop staff position.
Recommendation:
Item No.: 02
Site: Medical-Asymptomatic Cabin Mates or Immediate Contacts of Symptomatic
Violation: The review of the electronic medical reporting software found it was not always documented whether the symptomatic crew members had immediate close contacts or significant others, other than cabin mates. A review of the electronic software found a crew member reportable case, with symptoms onset 22 June 2019 at 14:55, 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 22 June 2019 at 8:49, did not have documentation whether this crew member was asked about his/her significant other or other close contacts.
Recommendation: An immediate contact is someone sharing a cabin either full-time or part-time or sharing a cabin?s bathroom facilities. This includes boyfriends, girlfriends, spouses, and significant others. Ensure to document if the symptomatic crew member has or not cabin mate(s) or other immediate contact(s).
Item No.: 02
Site: Medical-Asymptomatic Cabin Mates or Immediate Contacts of Symptomatic Crew
Violation: The asymptomatic cabin mate of a crew member with symptoms onset of 22 June 2019 at 9:30 was not followed up with for a period of 48 hours after the ill crew member's symptoms began. The first follow-up of the asymptomatic cabin mate occurred on 22 June 2019 at 14:55. The only other follow-up documented occurred on 23 June 2019 at 8:40. The final documented follow-up occurred approximately 23 hours following the ill crew member's first symptom.
Recommendation: 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: (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.: 02
Site: Medical-Asymptomatic Cabin Mates or Immediate Contacts of Symptomatic Crew
Violation: The asymptomatic cabin mate of a crew member with symptoms onset of 22 June 2019 at 8:49 was not followed up with for a period of 48 hours after the ill crew member's symptoms began. The first follow-up of the asymptomatic cabin mate occurred on 22 June 2019 at 9:10. The next follow-up documented occurred on 22 June 2019 at 10:41. While reviewing this entry, medical staff on board observed this asymptomatic cabin mate was not followed up with for 48 hours following the ill crew member's first symptom. Medical staff followed up with the asymptomatic cabin mate on 3 July 2019 at 10:41. Documentation in the electronic medical reporting software identified this cabin mate did not develop symptoms.
Recommendation: 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: (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-Bunkering Monitoring Records
Violation: The potable water bunkering record, dated 9 June 2019, identified potable water bunkering started at 7:40; however, the first calibration did not occur until 9:00. Staff stated the individual responsible for bunkering originally filled out the record incorrectly, identifying that potable water bunkering started at 8:40. When this individual corrected the starting time of the potable water bunkering to 7:40, he forgot to update the calibration time to 8:00.
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.: 08
Site: Pantry-1 Housekeeping Pantry P.1.2.01
Violation: The backflow prevention device installed on the potable water line for the ice machine was covered in a thick layer of green, corrosion-like material. This green, corrosion-like material covered the outside and inside surfaces of this device, but did not block the vents.
Recommendation: Maintain backflow prevention devices in good repair.
Item No.: 08
Site: Ventilation-Deck 10 A.C. Station 10.5.03
Violation: The potable water line supplying the hose connection inside this A.C. station was not striped or painted either in accordance with ISO 14726 (blue/green/blue) or blue only. This line was striped with two parallel blue stripes and exposed tan piping in between.
Recommendation: Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. 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.
Item No.: 08
Site: Galley-Sweet Spot - Starboard side
Violation: The backflow prevention device for the juice machine was corroded and dripping water continuously. Disinfection of the unit prior to replacement was discussed.
Recommendation: Maintain backflow prevention devices in good repair.
Item No.: 08
Site: Buffet-Aft Beverage Station
Violation: The backflow prevention device for the ice and water dispenser was corroded and dripping water continuously. Disinfection of the unit prior to replacement was discussed.
Recommendation: Maintain backflow prevention devices in good repair.
Item No.: 19
Site: Buffet-Homestead Bread Station
Violation: The hand-contact portion of a set of serving utensils was resting inside a basket of bread during active service, touching pieces of bread. Corrections started immediately.
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. During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.
Item No.: 19
Site: Buffet-Deck 9 Dive-In Outdoor Taco Station
Violation: Drops of moisture were observed dripping from the inside metal frame of the sneeze shield into a metal tray of chicken fajitas stored directly underneath. Drops of moisture were observed landing on pieces of chicken. When the inspector approached the area at approximately 16:35, one of the metal pans inside the bain maire was missing. This allowed an excessive amount of steam to rise from the steam chamber and collect on the sneeze shield surface and metal holder above the stored food items. Food items including chicken fajitas, beans, and yellow rice were stored in metal pans below. Passengers were present at the buffet line for self-service. Staff was not present in the area.
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.
Item No.: 21
Site: Buffet-Sweet Spot - Starboard side
Violation: Two door gaskets for the counter top display cabinet were in disrepair. This created difficult-to-clean surfaces. These surfaces were not soiled. Corrections started immediately.
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.
Item No.: 21
Site: Galley-Pantry Storage Area
Violation: Multiple bread baskets, stored on two storage racks, were constructed of a difficult-to-clean wicker-type design. Ten of these bread baskets were soiled with bread crumbs and a sticky residue on the nonfood-contact surface.
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.
Item No.: 21
Site: Galley-Pantry Storage Area
Violation: Multiple bread baskets, stored on two storage racks, were constructed of a difficult-to-clean wicker-type design. Ten of these bread baskets were soiled with bread crumbs and a sticky residue on the nonfood-contact surface.
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.
Item No.: 22
Site: Galley-Pantry Storage Area
Violation: The wash tank temperature for the in-use conveyor-type dishwashing machine measured below 150°F on three separate occasions. The inspector used a tip-sensitive thermometer, and measured temperatures of 144°F, 148°F, and 147°F. The temperature gauge, located on the front of the machine, identified temperatures consistent with the manual readings taken by the inspector. Additionally, the water temperature from the final rinse manifold exceeded 200°F. The final rinse temperature gauge, located on the front of the conveyor-type dishwashing machine, identified water temperatures between 210°F and 220°F during the final rinse cycle. The inspector measured the final rinse temperature at the plate surface on three separate occasions, and recorded temperatures of 163°F, 165°F, and 164°F. The inspector used a maximum/minimum tip-sensitive thermometer. Additionally, the inspector placed a 200°F temperature label on the final rinse manifold and the label turned black, identifying that the manifold water temperature exceeded 200°F. Staff stated that the manifold temperature was elevated so a final rinse plate surface temperature of at least 160°F was achieved.
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.
Item No.: 22
Site: Pantry-Distant Land Pizza Area
Violation: The temperature gauge on the undercounter dishwashing machine identified final rinse water temperatures between 200°F and 210°F at the manifold. The inspector used a thermocouple device to measure the water temperature at the plate surface, and measured the final rinse water temperature at 177°F. Additionally, the inspector placed a 200°F thermolabel on the final rinse manifold. This 200°F thermolabel turned black, identifying the final rinse manifold water temperature exceeded 200°F. Corrections started immediately.
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-Dishwashing Machine Area
Violation: An excessive amount of steam was escaping from the wash tank doors on the conveyor-type dishwashing machine. The doors for the wash tank were slightly tilted and dented due to heavy use, which created openings for steam to escape. The inspector measured the water temperature of the wash tank at 168°F with a tip-sensitive thermometer. Corrections started immediately.
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-Dishwashing Area
Violation: The inspector measured the temperature of the wash tank for the in-use conveyor-type dishwashing machine with a tip-sensitive thermometer, and measured temperatures of 144°F, 148°F, and 147°F. The temperature gauge, located on the front of the machine, identified temperatures consistent with the manual readings taken by the inspector. The inspector measured the final rinse temperature at the plate surface on three separate occasions, and measured final rinse temperatures of 163°F, 165°F, and 164°F. Corrections started immediately.
Recommendation: Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (4) 66°C (150°F) for a multi-tank, conveyor, multi-temperature machine.
Item No.: 24
Site: Galley-Dishwashing Area
Violation: The final rinse temperature gauge, located on the front of the in-use conveyor-type dishwashing machine, identified water temperatures between 210°F and 220°F during the final rinse cycle. The inspector measured the final rinse temperature at the plate surface on three separate occasions, and recorded temperatures of 163°F, 165°F, and 164°F. The inspector used a maximum/minimum tip-sensitive thermometer. Additionally, the inspector placed a 200°F temperature label on the final rinse manifold and the label turned black, identifying that the manifold water temperature exceeded 200°F. Staff stated that the manifold temperature was elevated so a final rinse plate surface temperature of at least 160°F was achieved. The inspector discussed a monitoring plan to attempt to balance the two temperature expectations.
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: (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.: 24
Site: Pantry-Distant Land Pizza Area
Violation: The temperature gauge on the undercounter dishwashing machine identified final rinse water temperatures between 200°F and 210°F at the manifold. The inspector used a thermocouple device to measure the water temperature at the plate surface, and measured the final rinse water temperature at 177°F. Additionally, the inspector placed a 200°F thermolabel on the final rinse manifold. This 200°F thermolabel turned black, identifying the final rinse manifold water temperature exceeded 200°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: (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.: 26
Site: Pantry-3 Juice Station
Violation: Two ice machines had a small amount of brown debris on the base of the evaporator units. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a brown residue. The inspector and staff determined that the debris was possibly rust due to the age of the machines. Corrections started immediately.
Recommendation: Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
Item No.: 27
Site: Galley-Pantry Storage Area
Violation: Multiple bread baskets, stored on two clean storage racks, were constructed of a difficult-to-clean wicker-type design. Ten of these bread baskets were soiled with bread crumbs and a sticky residue on the nonfood-contact surface.
Recommendation: Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
Item No.: 27
Site: Pantry-9 Dive-In
Violation: The previously cleaned hot holding unit # D1 01 was soiled with greater than a day's accumulation of food debris in the bottom, far right corner. Food items were stored inside the unit at the time of the finding; however, no food items were impacted. Corrections started immediately.
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: Pantry-3 Salad
Violation: The water temperature for the handwashing sink measured a maximum water temperature of 85°F through the mixing valve. The inspector ran the hot water for approximately two minutes; however, a minimum temperature of 100°F was not reached. This area was in service. Corrections started immediately.
Recommendation: Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) 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 49°C (120°F).
Item No.: 30
Site: Galley-Dishwashing Area
Violation: The handle for the handwashing sink, located in this area, was in disrepair. The handle was corroded and had a hole at the base of the stem where the hot/cold indicator was located. Additionally, two other handles in this galley were in disrepair with similar issues. Corrections started immediately.
Recommendation: Keep handwashing facilities clean and in good repair.
Item No.: 33
Site: Pantry-9 Dive-In
Violation: The access hatch for the roller-door solenoid unit was missing a screw, creating a difficult-to-clean surface in the bulkhead. This difficult-to-clean surface was clean during the inspection. Corrections started immediately.
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.: 33
Site: Other-Deck A Coffee Station
Violation: The top of the bulkhead-mounted cabinet, located to the right of the coffee machine, was soiled to sight and touch with greater than a day's accumulation of dust and debris. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with an excessive amount of gray dust. Pieces of dust were observed falling from the top of the cabinet. Packaged coffee and tea were stored inside this cabinet. 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.: 37
Site: Buffet-Deck 9 Dive-In Outdoor Taco Station
Violation: When the inspector approached the area at approximately 16:35, one of the metal pans inside the bain maire was missing. This allowed an excessive amount of steam to rise from the steam chamber and collect on the sneeze shield surface and metal holder above stored food items. Drops of moisture were observed dripping from the inside metal frame of the sneeze shield into a tray of chicken fajitas stored directly underneath. Passengers were present at the buffet line for self-service. Staff was not present in the area.
Recommendation: 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.: 43
Site: Housekeeping-Shower Head Disinfection Record
Violation: A housekeeping staff member identified his cabin was A073; however, there was no record on the shower head disinfection logs dated 8 June 2019, 11 March 2019, 12 December 2018, and 17 June 2018 that the shower head inside this cabin was disinfected with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes (or an equivalent CT value). Staff stated the incorrect cabin number was recorded, and this incorrect cabin number was copied and pasted to subsequent logs.
Recommendation: Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value. Ensure shower head cleaning and disinfection is recorded in a log and maintained on the vessel.
*Inspections scores of 85 or lower are NOT satisfactory
Vessel Sanitation Program