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Item No.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
The review of the acute gastroenteritis (AGE) logs found that six nonfood employees did not report to the medical center promptly. Specifically:
On 26 April 2023, a nonfood employee had onset of AGE symptoms at 1800 and did not report to medical until 0500 on 28 April 2023. The Food & Beverage Questionnaire showed that the employee went to dinner at 1830 the day of illness onset. Medical had no timecard or indication as to where the employee was on 27 April 2023 before reporting to medical. Medical classified the crew member as a 'late reporter' and was given a standard warning.
On 17 April 2023, a nonfood employee had an onset of 14 episodes of diarrhea at 0630 and did not report to medical until 19 April 2023 at 1852. The Food & Beverage Questionnaire showed that the employee went to breakfast, lunch, and dinner on the day of illness onset. There was no timecard or other follow-up information as to where the employee was on 18 April 2023. The employee also had a close contact that had the onset of 14 episodes of diarrhea on 18 April 2023 and did not report to medical until 19 April 2023 at 0957. The Food & Beverage Questionnaire showed that the employee went to lunch and dinner the day of the illness onset. Medical classified the crew member as a 'late reporter' and disciplinary actions were taken.
On 03 March 2023, a nonfood employee had onset of AGE symptoms at 2200 and did not report to medical until 0934 the next day. The Food & Beverage Questionnaire showed that employees went to lunch. Medical classified the crew member as a 'late reporter' and disciplinary actions were taken.
On 23 February 2023, a nonfood employee had onset of AGE symptoms at 0300 and did not report to medical until 0800. The Food & Beverage Questionnaire showed that the employee went to breakfast. Medical classified the crew member as a 'late reporter' and disciplinary actions were taken.
On 03 January 2023, a nonfood employee had onset AGE symptoms at 2200 and did not report to medical until 0800 the next day. Records indicated that the employee was isolated in a cabin after reporting to medical. Medical classified the crew member as a 'late reporter' and disciplinary actions were 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. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee?s symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
12
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Site:
Galley-Ice Machine
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Violation:
The crew member that opened the ice machine for inspection put on gloves without washing hands first. The inspector discussed proper procedures with the individual and management staff.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
13
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Site:
Food Service General-Chef Table Variance
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Violation:
The ship has an approved variance to conduct this activity where guests tour sections of the galley. A public health questionnaire needs to be completed by each guest before the activity indicating that they have not had communicable disease symptoms or have been in contact with anyone with communicable diseases in the 72 hours before the activity. The staff keeps records of these questionnaires as required; however, the review of a sample of the questionnaires found that (1) on April 26, a guest answered 'yes' to the question regarding having vomiting or diarrhea in the 72 hours before the event and was admitted, (2) on April 1 and 2 and March 26, four guests did not answer any of the questions of the questionnaire and they were allowed to participate.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (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; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food. Please be advised that during routine VSP inspections and non-routine investigations, we will review the operations, maintenance, and monitoring in accordance with your variance submission. If we identify these elements are not being followed, your variance may be revoked.
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Item No.:
13
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Site:
Galley-Blue Iguana Cantina
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Violation:
A crew member collecting ice from the ice machine reached inside the ice storage bin with her head inside. Ice was only available at the bottom of the ice bin.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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Item No.:
16
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Site:
Room Service-Menu
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Violation:
The beef burger could be cooked to order but did not have an asterisk to link it to the consumer advisory of the menu.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
19
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Site:
Provisions-Poultry Freezer
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Violation:
During provisioning, condensate was collecting on the deckhead above boxes of frozen turkey and condensate was dripping on the boxes. The turkey was not impacted. Corrections started immediately.
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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; (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.
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Item No.:
19
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Site:
Buffet-Lido Forward Hot Line
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Violation:
The temperature of three containers with water ranged from 97F to 110F. Spatulas for cutting the cakes were immersed in the water during dispensing pauses. Corrections started immediately.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (6) In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Room Service-Walk-in Refrigerator
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Violation:
This refrigerator was not used and was not in operation. The door was open, dark inside, with no power supplied to the unit. Staff stated this refrigerator is not needed for the operation. It was unclear if this unit was in disrepair and/or needed to provide sufficient number and capacity of cooling equipment to maintain potentially hazardous food temperatures.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
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Item No.:
20
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Site:
Room Service-
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Violation:
Both panini grills on the food preparation counter had heavy corrosion on food-contact and nonfood-contact surfaces.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant.
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Item No.:
21
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Site:
Room Service-
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Violation:
Both panini grills on the food preparation counter had heavy corrosion of food-contact and nonfood-contact surfaces.
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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.
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Item No.:
21
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Site:
Galley-Walk-in Freezer 26
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Violation:
The door handle was corroded and not easy to clean.
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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.
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Item No.:
21
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Site:
Galley-Pastry
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Violation:
The oil catcher can behind the ovens was heavily corroded.
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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.
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Item No.:
21
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Site:
Dining Room-Aft Starboard Mid Pantry
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Violation:
One door and one cover of the undercounter cabinet and technical space were absent. Staff stated they were in disrepair and being repaired on the ship.
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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. 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.
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Item No.:
21
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Site:
Galley-Aft Hot Line
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Violation:
The double-deck salamander unit had a sharp crack that was difficult to clean.
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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-Potwash
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Violation:
The in-use potwash machine had a warning message on its display about high pumped rinse temperature while in operation. The final rinse temperature measured at the nozzles was 197F.
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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-Aft Dishwash
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Violation:
The in-use flight-type dishwash machine had a side final rinse nozzle partially blocked with an ineffective spray pattern.
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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-Pastry
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Violation:
The undercounter warewashing machine was out of 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.:
22
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Site:
Galley-Dishwash
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Violation:
The in-use flight-type dishwash machine had one upper final rinse nozzle blocked and two side partially blocked nozzles with ineffective spray patterns. Corrections started immediately.
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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-Dishwash
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Violation:
The in-use flight-type dishwash machine had a data plate that stated that the minimum wash temperature should be 150F; however, under the display of the wash temperature gauge stated that the minimum wash temperature should be 160F. It was unclear the reason for the conflicting messaging.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines. Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
22
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Site:
Preparation Room-
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Violation:
The undercounter warewash machine was out of service and being repaired.
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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-Potwash
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Violation:
The potwash machine was out of 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.:
22
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Site:
Galley-Dishwash
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Violation:
The flight--type dishwash machine was out of service and being repaired by staff.
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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-Dishwash
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Violation:
The wash gauge of the in-use rack-type warewasher measured 201F. The temperature measured at the wash tank was 171F. This temperature difference suggested that the gauge was not working properly.
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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.:
23
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Site:
Galley-Dishwash
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Violation:
The wash temperature of the in-use flight-type dishwash machine was 151-152F per the wash gauge display. The temperature of the water at the wash tank was 138-143F. After the finding, staff found the machine was malfunctioning. Corrections started immediately.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
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Site:
Galley-Dishwash
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Violation:
The final rinse gauge of the in-use rack-type warewash machine was measuring 204F. Excessive steam was exiting the machine. Corrections started immediately.
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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.:
24
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Site:
Dining Room-Aft Port Mid Pantry
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Violation:
The concentration of the sanitizer solution was less than 50 ppm. Corrections started immediately.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Galley-Potwash
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Violation:
The in-use potwash machine had a warning message on its display about high pumped rinse temperature while in operation. The final rinse temperature measured at the nozzles was 197F.
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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.:
24
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Site:
Galley-Aft Dishwash
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Violation:
The final rinse gauge of the in-use rack-type warewash machine measured 206F. The temperature at the final rinse nozzles was over 180F. Excessive steam was exiting the machine and condensing on the deckhead.
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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.:
24
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Site:
Galley-Dishwash
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Violation:
The final rinse gauge of the in-use flight-type dishwash machine was measuring 218F. Excessive steam was exiting the machine and condensing on the deckhead.
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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.:
24
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Site:
Galley-Dishwash
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Violation:
The final rinse gauge of the in-use rack-type warewash machine measured 206F. The temperature at the final rinse nozzles was over 180F. Excessive steam was exiting the machine.
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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-Potwash
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Violation:
At the clean storage shelves, one previously cleaned hotel pan, five ceramic soup cups, and other chinaware had food residues. Corrections started immediately.
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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-Forward Hot Line
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Violation:
The previously cleaned food slicer had a build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade.
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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.:
27
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Site:
Galley-Dining Room Locker
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Violation:
One previously cleaned glass had food residues.
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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.:
28
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Site:
Galley-Potwash
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Violation:
At the clean storage shelves, more than 10 stacks of stainless steel hotel pans were wet nesting. Corrections started immediately.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Galley-Front of Aft Hot Line
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Violation:
Stacks of clean plates in seven trolleys were stored face up and unprotected. Staff covered the top plates after the finding.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
32
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Site:
Galley-Blue Iguana Cantina
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Violation:
A large waste container with food residues was uncovered with no lid.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
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Site:
Galley-Aft Dishwash
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Violation:
Heavy condensate collected on the deckhead above the soiled end of the in-use flight-type dishwash machine.
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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-Aft Dishwash
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Violation:
Condensation was collecting on the deckhead and dripping from the center and clean section of the in-use rack-type warewash machine. No clean items were impacted.
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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:
Provisions-Poultry Freezer
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|
Violation:
During provisioning, condensate was collecting on the deckhead above boxes of frozen turkey and condensate was dripping on the boxes. The turkey was not impacted. Corrections started immediately.
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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-Dishwash
|
|
Violation:
Heavy condensate collected on the deckhead above the center of the in-use flight-type dishwash machine.
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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-Bakery
|
|
Violation:
The handheld of the bulkhead-mounted phone had a difficult to clean gap that was also soiled. Corrections started immediately.
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Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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-Bakery
|
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Violation:
The deckhead of the walk-in freezer had heavy frozen condensate. Some of this condensate was dripping on the deck. No food seemed impacted.
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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.:
34
|
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Site:
Galley-Forward Drinking Fountain
|
|
Violation:
The drinking fountain had no water.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
|
|
Site:
Preparation Room-Potato
|
|
Violation:
The faucet of the utility sink was continuously leaking. Corrections stated immediately.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
|
|
Site:
Dining Room-Aft Starboard Mid Pantry
|
|
Violation:
The faucet of the utility sink was continuously leaking. Corrections started immediately.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
|
|
Site:
Galley-Bakery
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Violation:
The light fixture at the back left corner was broken and the light intensity was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
39
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Site:
Galley-Burger Joint
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Violation:
There was one fly in the food preparation area. Corrections started immediately.
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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.:
44
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
The review of the acute gastroenteritis (AGE) logs found that six nonfood employees did not report to the medical center promptly. Specifically:
On 26 April 2023, a nonfood employee had onset of AGE symptoms at 1800 and did not report to medical until 0500 on 28 April 2023. The Food & Beverage Questionnaire showed that the employee went to dinner at 1830 the day of illness onset. Medical had no timecard or indication as to where the employee was on 27 April 2023 before reporting to medical. Medical classified the crew member as a 'late reporter' and was given a standard warning.
On 17 April 2023, a nonfood employee had an onset of 14 episodes of diarrhea at 0630 and did not report to medical until 19 April 2023 at 1852. The Food & Beverage Questionnaire showed that the employee went to breakfast, lunch, and dinner on the day of illness onset. There was no timecard or other follow-up information as to where the employee was on 18 April 2023. The employee also had a close contact that had the onset of 14 episodes of diarrhea on 18 April 2023 and did not report to medical until 19 April 2023 at 0957. The Food & Beverage Questionnaire showed that the employee went to lunch and dinner the day of the illness onset. Medical classified the crew member as a 'late reporter' and disciplinary actions were taken.
On 03 March 2023, a nonfood employee had onset of AGE symptoms at 2200 and did not report to medical until 0934 the next day. The Food & Beverage Questionnaire showed that employees went to lunch. Medical classified the crew member as a 'late reporter' and disciplinary actions were taken.
On 23 February 2023, a nonfood employee had onset of AGE symptoms at 0300 and did not report to medical until 0800. The Food & Beverage Questionnaire showed that the employee went to breakfast. Medical classified the crew member as a 'late reporter' and disciplinary actions were taken.
On 03 January 2023, a nonfood employee had onset AGE symptoms at 2200 and did not report to medical until 0800 the next day. Records indicated that the employee was isolated in a cabin after reporting to medical. Medical classified the crew member as a 'late reporter' and disciplinary actions were taken.
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Recommendation:
Ensure that employees having AGE symptoms report to the medical center as soon as having their first AGE symptom, are restricted from work, and are isolated immediately.
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