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Item No.:
11
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Site:
Medical-Crew Member Late Reporting
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Violation:
A crew member (food handler) reported to the medical center on 22 June at 14:09 after experiencing three episodes of diarrhea with symptom onset at 10:20 that day. The crew member was not working during this time but did visit the crew mess while symptomatic at 12:00 for lunch. A written warning for late reporting was recorded in the crew member's file.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. Ensure crew members report to the medical center immediately after experiencing vomiting or diarrhea.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
A passenger reported to the medical center on 26 June after experiencing five episodes of vomiting. No other symptoms were noted on the AGE log and the passenger was listed as a reportable case. In the passenger's medical file, it was documented that the passenger reported feeling feverish before reporting to the medical center even though the measured temperature at the time of assessment was 99.9F.
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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]). 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.:
04
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Site:
Potable Water-Far Point Records
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Violation:
The free residual chlorine level on the Deck 9 far point chart record was above 5.0 ppm for approximately 1.25 hours on 3 May. The free residual chlorine level on the Deck 8 far point chart record was above 5.0 ppm for approximately 1.75 hours on the same day. Staff stated this high chlorine level was due to the ship's investigation of the problems associated with potable water distribution system identified in the previous VSP inspection.
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Recommendation:
Provide continuous halogenation of the potable water system using halogenation injection equipment and maintain a free residual halogen between 0.2 mg/L (ppm) and 5.0 mg/L (ppm) throughout the distribution system.
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Item No.:
08
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Site:
Potable Water-Distillate Water Tank 1
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Violation:
The air gap at the distillate water delivery from the evaporator to distillate water tank 1 was negated by a black rubber mat installed around the receiving funnel.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Potable Water-Starboard Midship International Shore Connection
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Violation:
The relief vent on the reduced pressure backflow assembly installed on the international shore connection was missing.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Sand Filters
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Violation:
The sand filter media was replaced for the aft pool on 31 May, middle pool on 27 June, forward pool on 14 June, and aft whirlpool spa on 4 June, but the disinfection of the sand filter housing was not documented. The description on top of the log only described the chlorine concentration and contact time to be used for disinfection the hair and lint strainer and housing.
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Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spas
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Violation:
The water in four whirlpool spas were held longer than 72 hours between 21 June and 25 June.
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Recommendation:
Change the whirlpool spa water, including compensation tank, filter housing, and associated piping, every 72 hours, provided that the system is operated continuously and that the correct water chemistry levels are maintained during that period, including daily shock halogenation. Change spa pool water as often as necessary to maintain proper water chemistry. Change the water at least every 30 days. Record the date and time of whirlpool spa and spa pool water changes in the log.
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Item No.:
43
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Site:
Ventilation-AC Fan Room Deck 4 Aft
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Violation:
The water drip eliminators in AC units 1.006, 1.007, 1.009, and 1.011, were heavily soiled with dirt. A pile of granular debris, which staff stated was from the enthalpy wheel, was accumulated in the corner in front of the water drip eliminators inside AC unit 1.006. The bulkheads and deckhead inside AC unit 1.011 by the water drip eliminator was also heavily soiled with dirt.
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Recommendation:
Inspect evaporative condensers at least annually and clean as necessary to remove scale and sediment. Clean cooling coils and condensate pans as necessary to remove dirt and organic material. Keep air handling units clean.
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Item No.:
10
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Site:
Recreational Water Facilities-Shepherd's Hook
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Violation:
The shepherd's hooks for the forward pool and center pool were installed high on the bulkhead above the entrance door to the bar pantry. The height of the shepherd's hooks made it difficult for short people to access in the event of an emergency.
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Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
13
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Site:
Galley-Salad Bar Pantry
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Violation:
While testing the potable water distribution far point on Deck 8 inside the lido salad bar pantry, a crew member came through the pantry pulling a technical trolley filled with technical equipment and went to the food only elevators in the pantry. The crew member was not in the pantry for any repairs and was asked by management to leave the pantry and take another crew elevator.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas.
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Item No.:
21
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Site:
Galley-Freezer 11-11
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Violation:
The condenser unit in this freezer was not operating properly in the defrost cycle causing a 2 to 3 cm buildup of frost and ice on the condenser cooling coils.
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Recommendation:
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.:
33
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Site:
Galley-Freezer 11-11
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Violation:
Frozen condensate was observed in one light fixture in this unit. A similar violation was noted in the previous VSP inspection, but the amount of frozen condensate observed during this inspection was far less than what was noted in the previous VSP inspection.
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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.:
22
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Site:
Galley-Potwash
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Violation:
Conveyor potwash machine 4811.011.120 had a consistent leak onto the deck that required constant squeegeeing. During breakfast cleanup a significant amount of water was observed pooling on the deck during the initial entry into the area and a significant amount of water was again on the deck after inspection was conducted in the rest of the main galley. During the inspection of the main galley no dishes at all were placed in the machine, which could have caused excess splashing and water on the deck due to management instructions to suspend operations until after the inspection. Also, the far right final rinse spray nozzle in the conveyor potwash machine was partially blocked while the machine was in-use.
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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.
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Item No.:
35
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Site:
Galley-Potwash
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Violation:
During breakfast cleanup a significant amount of water was observed continuously pooling on the deck under conveyor potwash machine 4811.011.120.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
27
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Site:
Galley-Appetizer Pantry
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Violation:
The technical space adjacent to cooler 4811.001.092 contained a significant buildup of frozen condensate and food debris on the coolant supply lines beyond a day's accumulation.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
26
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Site:
Galley-Port Side Dishwash
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Violation:
A previously cleaned round white ceramic custard container passed through the dishwasher right side up and was in the clean area and contained dirty dishwater.
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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.:
26
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Site:
Galley-Port Side Dishwash
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Violation:
A previously cleaned small square ceramic dish in the clean drying racks contained food debris on one side.
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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.:
30
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Site:
Galley-Port Side Men's Toilet
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Violation:
The toilet was out of service during breakfast cleanup. The next available facility was located one deck up.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
22
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Site:
Galley-Port Side
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Violation:
Flight-type dishwasher PB0113 had a consistent water leak onto the deck while the unit was in service.
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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.
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Item No.:
35
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Site:
Galley-Port Side
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Violation:
Flight type dishwasher PB0113 had a consistent water leak onto the deck while the unit was in service causing a large pool of water to accumulate on the deck.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
33
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Site:
Galley-Deck
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Violation:
The deck throughout the main galley was in disrepair. However, the ship had a plan to address the damaged deck and was actively repairing one area during the inspection.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Ice Machine HBO A41
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Violation:
The deckhead/bulkhead juncture behind the ice machine had a bent profile strip that created a 3 to 4 cm gap into the void space that was difficult to clean.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
21
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Site:
Galley-Combination Oven 5611.0A4.007
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Violation:
During lunch service, a large amount of steam was leaking from this oven due to a faulty gasket.
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Recommendation:
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.:
28
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Site:
Galley-Dishwash
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Violation:
An overabundance of dirty pans had accumulated at the drop-off area and were stacked in close proximity to the handwash sink and drinking fountain.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
39
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Site:
Buffet-Beverage Station
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Violation:
One fruit fly was observed on the deckhead above the soft drink machine during lunch.
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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.
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Item No.:
33
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Site:
Dining Room-Lido
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Violation:
At least 10 tables in a carpeted area contained stacks of dirty plates and glassware at more than 2 hours after breakfast ended. The explanation was that they were stored here due to an inoperative dishwasher in the galley.
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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.:
15
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Site:
Provisions-Dry Stores
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Violation:
A case containing twenty, 15 oz. pigeon peas had two crushed and leaking containers. A small tub of strawberry spread was previously opened and leaking. All of these items were stored on the ships shelves and were immediately discarded.
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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.:
39
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Site:
Provisions-Dry Stores
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Violation:
Two fruit flies were observed on the container of peas when it was examined.
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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.
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Item No.:
22
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Site:
Galley-Appetizer Pantry
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Violation:
A previously cleaned round white ceramic custard container passed through the dishwasher right side up and was in the clean area and contained dirty dishwater.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
22
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Site:
Dining Room-Lido
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Violation:
At least 10 tables in a carpeted area contained stacks of dirty plates and glassware at more than 2 hours after breakfast ended. The explanation was that they were stored here due to an inoperative dishwasher in the galley.
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Recommendation:
Ensure soiled dishes and glassware are stored in a warewash area.
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Item No.:
15
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Site:
Provisions-Dairy Walk-in Refrigerator
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Violation:
One carton of whipped cream stored on the shelf was crushed and the seams on top of the carton were wet and discolored with cream. The carton of whipped cream was discarded.
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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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