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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log Review
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Violation:
The review of the AGE logs for the past five voyages showed that the underlying illness column was not consistently completed. There were four occurrences during the voyage 9 September to 12 October. The doctor stated that this is an issue with the electronic medical system and presented a submission to corporate stating the issue and requesting correction. This was noted on a previous report.
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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.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis Log Review
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Violation:
A non-food worker had an onset of AGE illness on 6 October at 2000 but did not report to medical until 0750 on 7 October. The ill employee worked four hours while symptomatic. The employee received a written warning which was included in his records.
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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. When nonfood 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 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
13
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Site:
Provisions-Cooler #4202 Frozen Vegetables
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Violation:
A palate of corn on the cob and a palate of apples were contaminated with a water soluble clear viscous substance that covered much of the surfaces of the boxes. The material was provisioned earlier that day. The contaminated boxes were not prevented from entering the fresh food storage area potentially contaminating other stock in the area. The inspector's investigation is what lead to discarding the produce.
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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 pints 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.
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Item No.:
19
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Site:
Provisions-Cooler #4208 Meat
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Violation:
The soiled feet on two deck stands were resting on a pallet of beef chuck boxes.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Provisions-Cooler #4202 Frozen Vegetables
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Violation:
A pallet of corn on the cob and a pallet of apples were contaminated with a water -soluble clear viscous substance that covered much of the surfaces of the boxes. The food was provisioned earlier that day. The contaminated boxes were not prevented from entering the fresh food storage area potentially contaminating other stock in the area. The inspector?s investigation is what led to discarding the produce.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Horizon Court
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Violation:
The black insulation on all of the ice machines inspected in the food areas was old and degraded. A small amount of black particulate from the insulation was also observed on the ice contact area.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Galley-Starboard Wine and Liquor
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Violation:
The area under the sink in the preparation area contained many electrical and drink connections making the area very difficult to clean. One fruit fly was also noted in this area.
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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.
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Item No.:
22
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Site:
Galley-Butcher
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Violation:
The under counter dishwasher in this area was marked as out of order since 12 September and there was a strong odor of discarded food near the drain.
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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.:
22
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Site:
Galley-Deck 6 Dishwash
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Violation:
The glasswasher #771517103 was out of service since 21 September.
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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.:
22
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Site:
Galley-Deck 9 Bell Box
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Violation:
Engineering reported s stuck solenoid for the the final rinse conveyor dishwasher #86450065.
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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.:
24
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Site:
Galley-Deck 9 Bell Box
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Violation:
The temperature of the final rinse conveyor dishwasher #86450065 was measured as 127F and137F by the inspector with a lollipop thermometer on a plate rack isolating the final rinse. The machine was in use. The final rinse temperature gauge indicated the manifold on the machine was reading 202F. Operations were stopped. Engineering repaired and reported a stuck solenoid.
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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.
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Item No.:
26
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Site:
Galley-Horizon Court
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Violation:
The black insulation on all of the ice machines inspected in the food areas was old and degraded with a buildup of condensate that could drip back onto the ice contact area. A small amount of black particulate from the insulation was also observed on the ice contact area.
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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-Deck 6 Starboard Dishwash
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Violation:
Five previously cleaned soup bowls in a rack of approximately 30 contained food residue on the food contact surface. They were removed to be cleaned. The area was not in service.
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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-Starboard Potwash
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Violation:
Drips of a white liquid resembling milk were on the food contact side of previously cleaned hotel pan in the clean area.
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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.:
33
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Site:
Galley-Horizon Court
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Violation:
The deckhead condensate was observed was puddling on the deck.
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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.:
33
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Site:
Galley-Starboard Water Filling Station
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Violation:
The decking under this area contained food and debris including a fork beyond a day's accumulation.
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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.:
37
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Site:
Galley-Horizon Court
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Violation:
A significant amount of condensate was observed at the dirty end of the conveyor dishwasher while the area was in operation. The condensate was noted dripping and accumulating on the deck.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
38
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Site:
Pantry-Lido
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Violation:
A hat used for a theme night was stored on a box of new glasses in the pantry.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
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Site:
Galley-Deck 9 Bell Box
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Violation:
One fruit fly was also noted in the area under the sink in the preparation area that contained many electrical and drink connections.
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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.:
39
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Site:
Galley-Deck 9 Bell Box
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Violation:
One fruit fly was observed in this area while it was in operation at the dirty dish drop off area.
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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.:
39
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Site:
Galley-Cold Pantry
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Violation:
One fruit fly was observed in this area on the deckhead.
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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.:
42
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Site:
Children Area-SoftTheater Seating
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Violation:
The four, large, yellow removable cushions in this area had dust and debris beneath and on the sides of them. Staff stated that the area was cleaned at night then three children used the area the day of inspection. The amount of debris accumulation was in excess of just one day's use.
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Recommendation:
Ensure toys used in the child activity center are cleaned and disinfected daily and balls used in ball pits/pens are cleaned when contaminated or at least once per week. If a chemical disinfectant is used, ensure toys are air dried before use.
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