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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The underlying illness column on the August 16-23 voyage AGE log was not filled in for one case. This column was not filled in for two cases on the August 9-16 voyage. This column was also not filled in for three cases on the August 2-9 voyage. Additionally, this column was not filled in for 6 cases on the July 26-2 voyage. An underlying illness or 'Nil/None' was noted in the patient's medical record.
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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 (AGE) Log
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Violation:
A non-food handler crew member experienced AGE symptoms beginning at 3:00 am on August 4 and reported to medical at 9:48 a.m. Medical staff stated crew are required to report within 1 hour of experiencing AGE symptoms. The crew member did not visit the crew mess or report to work. Disciplinary action was taken.
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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.:
20
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Site:
Preparation Room-Potato Peeler
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Violation:
The gasket on the exit hatch of this unit was missing. The area was not in use during the inspection but was loaded with potatoes to be used soon. The area of the missing gasket was not soiled.
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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-Time Control Unit 8.62A
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Violation:
The refrigerator time control unit 8.62A was not in working order during the inspection. Staff stated it was out of repair for a couple weeks and that they were awaiting a part to make repairs. There was signage on the unit with a work order.
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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.:
21
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Site:
Other-Explorations Coffee Bar
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Violation:
There was an under counter ice machine in this area which was awaiting repair and was to be relocated to another area.
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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.:
22
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Site:
Galley-Hood Type Pot Wash
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Violation:
This unit was not in working order during the inspection. There was signage on the unit indicating that it was out of order. Staff were working to make repairs. Large pots and plastic bins in this area were re-directed to the main warewashing machine.
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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-Outboard Rack Type Machine
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Violation:
This unit was in use during the inspection. The inspector and crew measured the maximum temperature at plate surface by running the thermometers through the entire length of the dish machine. The results yielded 138 F and 155 F. The wash tank was recorded at 160 F. The final rinse gauge was reading in excess of 200 F. An additional measurement was taken using two of the inspector's thermometers and one of the crew's thermometers by isolating the final rinse. This test yielded similar results so the staff took this unit out of use and began using the inboard unit. The dishes processed through the outboard unit were sent to be rewashed. Staff repaired this unit during the inspection.
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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-Inboard Warewashing
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Violation:
The final rinse gauge read in excess of 200 F. Staff corrected this right away by calibrating the gauge to read properly and not exceed 194 F.
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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-Outboard Rack Type Machine
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Violation:
This unit was in use during the inspection. The inspector and crew measured the maximum temperature at plate surface by running the thermometers through the entire length of the dish machine. The results yielded 138 F and 155 F. The wash tank was recorded at 160 F. The final rinse gauge was reading in excess of 200 F. An additional measurement was taken using two of the inspector's thermometers and one of the crew's thermometers by isolating the final rinse. This test yielded similar results so the staff took this unit out of use and began using the inboard unit. The dishes processed through the outboard unit were sent to be rewashed. Staff repaired this unit during the inspection.
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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.:
33
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Site:
Food Service General-General Food Service
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Violation:
Multiple areas of the decks throughout the food service areas were chipping and in disrepair. This was noted on the previous report, however, the staff have ongoing maintenance for this issue and have already repaired some flooring in some areas.
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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.:
38
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Site:
Buffet-Buffet Beverage Dispenser - Starboard Side
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Violation:
The water and ice dispenser was not in working order during the inspection. Staff stated that they were awaiting a part to make repairs.
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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.:
39
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Site:
Galley-Pinnacle Grill
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Violation:
There was one live house fly observed near the upright cold unit. Staff reported this to IPM right away.
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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-Diaper-changing Station
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Violation:
There was no supply of disposable diapers. Staff stated they had run out the day of the inspection and were expecting to receive more that day.
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Recommendation:
Include in each diaper changing station: (1) A changing table that is nonabsorbent, nontoxic, smooth, durable, easily cleanable, and designed for diaper changing; (2) A supply of disposable diapers, gloves, wipes, table cleanser, and disinfectant; (3) An airtight, soiled-diaper receptacle; and (4) An adjacent handwashing station.
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Item No.:
42
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Site:
Children Area-Toilet Room
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Violation:
The lid of the airtight, washable waste receptacle was open during the inspection. The lid would not stay shut after attempting to close it.
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Recommendation:
Include in each diaper changing station: (1) A changing table that is nonabsorbent, nontoxic, smooth, durable, easily cleanable, and designed for diaper changing; (2) A supply of disposable diapers, gloves, wipes, table cleanser, and disinfectant; (3) An airtight, soiled-diaper receptacle; and (4) An adjacent handwashing station.
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