|
|
|
Item No.:
02
|
|
Site:
Medical-Public Vomit/Diarrhea Incident (PVI/PDI) Log
|
|
Violation:
There was no follow-up documentation for a fecal accident that occurred in a passenger stateroom on February 3. Medical staff were able to show an email where housekeeping reported the incident, however, there was no notation that medical followed up with the passenger to determine if the individual met the case definition and required isolation. Medical staff said they spoke with the passenger who had the incident but due to a problem with the electronic medical system, they were not able to record the interaction.
|
|
Recommendation:
Investigate all public vomiting and public diarrhea incidents and ensure the ill passenger is appropriately followed-up with by medical. Document the follow-up. 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]).
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 0 - Production Line
|
|
Violation:
The potable water production line was striped blue/gray/blue between the chlorine injection point and the static mixer. The line was restriped blue/green/blue.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Deck 10 - Main Pool
|
|
Violation:
The chlorine residual level in the main pool was measured below 1 ppm while the facility was open. The inspector measured the chlorine residual at 0.32, 0.56, and 0.31 ppm in the pool. The crew measured the chlorine residual at 0.18 and 0.26 ppm. Staff stated the chlorine container used to pump chlorine into the pool was empty. In the pump room, the chlorine analyzer read 0.5 ppm. The inspector measured the chlorine residual at 0.6 ppm, and the crew measured 0.62 ppm. The low-level alarm was going off, and the engineer on duty tried to contact multiple individuals concerning the alarm.
|
|
Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following range: swimming pools, between 1.0 and 5.0 mg/L (ppm). If facilities meet the definition of more than one type of RWF, apply the more protective halogen residual. If a facility is modified, apply the most protective halogen residual.
|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Record Review
|
|
Violation:
A food handler had an onset of AGE symptoms on March 5 at 0300, but did not report to medical until 1730 that same day. A review of the records showed the crew member did not visit the crew mess or report to work. The crew member received disciplinary action. Documentation showed the crew member attempted to report to medical at 1000, but this was not during the period when the medical center was open for crew. The crew member left and returned when medical opened for crew in the evening.
A food handler had an onset of AGE symptoms on March 6 at 2300 while at work. The crew member continued to work overnight, clocking out on March 7 at 0420 and reported to medical at 0445. The medical staff said the crew member originally thought the symptoms were normal based on some medication they were taking. The crew member received disciplinary action, and a food assessment was completed.
A food handler had an onset of AGE symptoms on February 6 at 2230, but did not to medical until 0940 on February 7. The crew member was working when they first exhibited symptoms and clocked out immediately. On the food employee assessment, no action was noted for the cleaning and disinfecting the area where the food handler was working when they became symptomatic.
A nonfood handler had an onset of AGE symptoms on January 9 at 2045. The crew member reported to medical on January 10 at 0900. A review of the food/beverage questionnaire showed the crew member visited the crew mess at 0830 on January 10 prior to reporting to medical.
|
|
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.
|
|
|
Item No.:
13
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Record Review
|
|
Violation:
A food handler had an onset of AGE symptoms on March 5 at 0300, but did not report to medical until 1730 that same day. A review of the records showed the crew member did not visit the crew mess or report to work. The crew member received disciplinary action. Documentation showed the crew member attempted to report to medical at 1000, but this was not during the period when the medical center was open for crew. The crew member left and returned when medical opened for crew in the evening.
A food handler had an onset of AGE symptoms on March 6 at 2300 while at work. The crew member continued to work overnight, clocking out on March 7 at 0420 and reported to medical at 0445. The medical staff said the crew member originally thought the symptoms were normal based on some medication they were taking. The crew member received disciplinary action, and a food assessment was completed.
A food handler had an onset of AGE symptoms on February 6 at 2230, but did not to medical until 0940 on February 7. The crew member was working when they first exhibited symptoms and clocked out immediately. On the food employee assessment, no action was noted for the cleaning and disinfecting the area where the food handler was working when they became symptomatic.
A nonfood handler had an onset of AGE symptoms on January 9 at 2045, but did not report to medical until January 10 at 0900. A review of the food/beverage questionnaire showed the crew member visited the crew mess at 0830 on January 10 prior to reporting to medical.
|
|
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. 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.
|
|
|
Item No.:
19
|
|
Site:
Food Service General-Food Protection
|
|
Violation:
The protective coating was peeling off the light bulbs above the food out for passenger and crew self-service in the following locations: Deck 10 Marquee, Deck 4 La Terrazza, and Deck 2 Crew Mess.
There were no replacement bulbs on board the ship at the time of the inspection.
|
|
Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 4 - La Terrazza
|
|
Violation:
The handles of the self-service serving tongs were touching the bread out for passenger self-service.
|
|
Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 3 - Main Galley - Bakery Item 0350471
|
|
Violation:
The proofer cabinet was out of service. The crew stated that the machine has never worked since it was received on board. The crew provided the work order.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 10 - S.A.L.T. Lab Show Galley
|
|
Violation:
A difficult-to-clean seam surrounded the grease chute inside the flat top grill grease chute housing.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 4 - La Terrazza
|
|
Violation:
A crew member wiped multiple plates with a brown paper towel. The chef immediately stopped the crew member and directed them to place the plate back into the dishwash soiled area.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
29
|
|
Site:
Pantry-Deck 8 - Housekeeping Pantry
|
|
Violation:
The handwashing sink was measured at 129F. It was not adjustable by the user.
|
|
Recommendation:
For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 10 - Marquee
|
|
Violation:
The water temperature at the handwashing station measured 127F. It was not adjustable by the user.
|
|
Recommendation:
For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
|
|
|
Item No.:
36
|
|
Site:
Food Service General-Lighting
|
|
Violation:
The protective coating was peeling off the light bulbs above the food out for passenger and crew self-service in the following locations: Deck 10 Marquee, Deck 4 La Terrazza, and Deck 2 Crew Mess.
There were no replacement bulbs on board the ship at the time of the inspection.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 2 - Crew Mess
|
|
Violation:
The light intensity did not reach the required 220 lux at the Crew Mess self-service hot line.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deck 4 - La Terrazza - Smoothie Station
|
|
Violation:
A small fly was in the area.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 10 - Marquee
|
|
Violation:
A large fly was in the area.
|
|
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.
|
|