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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The AGE symptom onset time and time reported to medical did not align between the AGE surveillance log and medical record for a food employee. The AGE surveillance log indicated a food employee experienced an onset of AGE symptoms at 1230 on 5 March 2025 and reported to medical at 1303 that same day. The patient's medical record indicated the same AGE onset time of 1230 on 5 March 2025 but that they reported to medical at 0805 on 6 March 2025. However, an email indicated the crew member reported his illness at 0008 on 6 March and he was instructed to self-isolate until the medical center opened. Medical staff were unable to explain this discrepancy.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Reportable total number of passengers ill; (7) Total number of crew; (8) Reportable total number of crew ill. Total number of passengers and total number of crew must be the totals at the beginning of the voyage (i.e., totals on ?date from?). Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Patient ID; (2) Date of the first medical visit or report to staff of illness; (3) time of the first medical visit or report to staff of illness; (4) person's last name; (5) person's first name; (6) person's age; (7) person's sex; (8) designation as passenger or crew member; (9) cabin number; (10) crew member position or job on the vessel, if applicable; (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) bloody stools (yes/no); (c) number of episodes of vomiting in a 24 hour period; (d) fever (yes/no); (e) abdominal cramps (yes/no); (f) headaches (yes/no); (g) myalgia (yes/no); (14) date of last symptom; (15) time of last symptom; (16) entry (yes/no) for whether a specimen was requested; (17) entry (yes/no) for whether a specimen was received; (18) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) entry (yes/no) for whether this was a reportable case; (20) presence of underlying medical conditions that may affect interpretation of AGE. If none, write ?none,? ?not applicable,? ?N/A,? or similar wording. Comments may also be added to the log in this column after the information about underlying illness. 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. Maintain the following records on board for 12 months and make them available for review by VSP during inspections and outbreak investigations: (1) medical log/record; (2) AGE surveillance log; (3) 72-hour self-administered questionnaires; (4) interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour]; (5) documentation of the 3-day assessment of crew members with AGE symptoms before joining the vessel; (6) documentation of the date and time of last symptom and clearance to return to work for food and nonfood employees; and (7) documentation of the date and time of verbal interviews with asymptomatic cabin mates and immediate contacts of symptomatic crew.
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Item No.:
08
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Site:
Buffet-Deck 15 Ice Cream Bar
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Violation:
Chilled water lines for two ice cream machines were not identified with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method.
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Recommendation:
Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Galley-Deck 18 Yacht Club Restaurant
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|
Violation:
The backflow prevention device for the juice machine was in disrepair with the atmospheric vents blocked with green residue.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Ill Crew Isolation
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Violation:
On 25 February 2025, a waiter experienced the onset of acute gastroenteritis (AGE) symptoms at 1030 and proceeded to work from 1100 to 1430. They reported to medical at 1645 later that same day. A food assessment was conducted.
On 7 February 2025, a nonfood employee experienced the onset of AGE symptoms at 0200, ate in the crew mess buffet at 1055 and again at 1555, and then reported to medical at 1730 later that same day.
On 4 March 2025, a nonfood employee experienced the onset of AGE symptoms at 1730, ate in the crew mess at 1745, and then reported to medical later that same day at 1809.
Additionally, the AGE log indicated a food employee experienced an onset of AGE symptoms at 1230 on 5 March 2025 and reported to medical at 1303 that same day. The patient's medical record indicated the same AGE onset time of 1230 on 5 March 2025, but they reported to medical at 0805 on 6 March 2025 as directed when they called at 0008 on 6 March. Medical staff were unable to explain this discrepancy. The crew member's 72-hour food and beverage questionnaire indicated they ate in the crew mess at 1900 on 5 March. It was noted that this crew member's cabin mate became ill on 6 March.
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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. Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food related areas or operations, including working with exposed food, warewashing, equipment, utensils, table linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours. Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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Item No.:
14
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Site:
Galley-Deck 5 Soup Station
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|
Violation:
A food employee was preparing food while wearing a bracelet.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
17
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Site:
Galley-Deck 5 Bakery
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Violation:
The posted time control plan identified cold food trolleys as equipment on time control; however, the cold food trolley at the bakery entrance was not physically labeled as a time control unit. Crew stated this unit was on temperature control, and the plan was incorrect.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
20
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Site:
Galley-Deck 5 Bakery
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Violation:
Food-contact surfaces inside the automated pastry cutting machine were worn and recessed which created difficult to clean 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, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
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Item No.:
20
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Site:
Galley-Deck 15 Marketplace Coffee Station Portside
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|
Violation:
The left hot water dispensing nozzle of the right bulk coffee machine was leaking water which pooled on the countertop below.
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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.
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Item No.:
21
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Site:
Buffet-Deck 15 Marketplace Ethnic Section Starboard
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Violation:
The grout around the hot plate was in disrepair with a rough indent which created a difficult to clean area.
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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. 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:
Buffet-Deck 15 Marketplace Fruits and Dessert Aft Starboard
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|
Violation:
The grout around the cold plate was in disrepair with multiple indents which created difficult to clean areas.
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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. 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:
Buffet-Deck 15 Marketplace Fruits and Dessert Aft Portside
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|
Violation:
The grout around the cold plate was in disrepair with multiple indents which created difficult to clean areas.
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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. 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:
Dining Room-Deck 6 Ocean Cay
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|
Violation:
A door locking mechanism was missing which created an open penetration and difficult to clean surface in the undercounter cabinet door at the waiter station nearest the entrance.
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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. 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-Deck 5 Starboard Warewashing Area
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|
Violation:
Liquid steadily dripped from the bottom of the detergent dispenser at the soiled end of the conveyor-type warewashing machine and pooled on top of the 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. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Deck 4 Scullery
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|
Violation:
The wash solution inside the in-use conveyor-type warewashing machine was soiled with pieces of paper towel and food debris. Crew initiated corrective action.
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|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
24
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|
Site:
Galley-Deck 5 Aft Warewashing Area
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|
Violation:
The hot water sanitizing rinse delivered from the conveyor-type warewash machine's manifold did not reach a minimum temperature of 180°F during two checks. Crew adjusted the water temperature and a water temperature of 186°F was measured through the manifold.
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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 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
24
|
|
Site:
Bar-Deck 16 Top Sail Lounge
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|
Violation:
The sanitizing solution measured less than 50 ppm chlorine in the small bowl stored beneath the coffee machine.
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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:
Bar-Deck 15 Marketplace
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|
Violation:
The sanitizing solution measured greater than 200 ppm chlorine in the small bowl stored beneath the coffee machine.
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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.:
26
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|
Site:
Buffet-Deck 15 Marketplace Starboard Beverage Station
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|
Violation:
The lip-contact area of two previously cleaned and sanitized coffee cups out for passenger use was touching yellow food debris on a brown storage tray.
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|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Buffet-Deck 15 Marketplace Starboard Beverage Station
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|
Violation:
A brown tray holding previously cleaned and sanitized coffee cups for passenger use was soiled with yellow food debris. The lip-contact area of two coffee cups was touching the yellow food debris.
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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.:
27
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Site:
Buffet-Deck 15 Marketplace Pasta Starboard
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|
Violation:
The 'display purposes only' slicer was soiled with greater than a day's accumulation of dust.
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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.:
27
|
|
Site:
Galley-Deck 15 Marketplace Coffee Station Portside
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|
Violation:
Water pooled on the countertop below the right bulk coffee machine from the leaking left hot water dispensing nozzle.
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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.:
27
|
|
Site:
Galley-Deck 15 Marketplace Potwash
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|
Violation:
A previously cleaned and sanitized pot was soiled with black residue on the bottom outside surface.
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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.:
27
|
|
Site:
Galley-Deck 5 Bakery
|
|
Violation:
The electrical cords and brine lines behind the blast chiller were soiled with greater than a day's accumulation of dust and debris.
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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
|
|
Site:
Buffet-Deck 15 Marketplace Starboard Beverage Station
|
|
Violation:
Previously cleaned and sanitized coffee cups for passenger use were stored on a soiled brown tray with yellow food debris.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
29
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|
Site:
Galley-Deck 5 Starboard Ice Station
|
|
Violation:
The water temperature delivered through the mixing valve of the handwashing sink at the starboard ice station measured 126°F. The user could not adjust the temperature.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. 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 49°C (120°F).
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Item No.:
29
|
|
Site:
Galley-Deck 5 Gluten-Free Area Portside
|
|
Violation:
The water temperature delivered through the mixing valve of the handwashing sink near the steam oven measured 123°F. The user could not adjust the temperature.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. 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 49°C (120°F).
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Item No.:
29
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|
Site:
Pantry-Deck 7 Champagne
|
|
Violation:
The water temperature delivered through the mixing valve of the handwashing sink measured 123.1°F within 20 seconds. The area was not in operation and the user could not adjust the temperature.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. 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 49°C (120°F).
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Item No.:
30
|
|
Site:
Buffet-Deck 15 Marketplace Grill Starboard
|
|
Violation:
The handwashing station did not have any soap in the soap dispenser.
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|
Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
|
|
Site:
Buffet-Deck 15 Marketplace Pasta Starboard
|
|
Violation:
The deckhead steaming hatch was bent and in disrepair, which created a gap between the hatch and deckhead creating a difficult to clean surface.
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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
|
|
Site:
Buffet-Deck 15 Marketplace Pasta Starboard
|
|
Violation:
Soiled and difficult to clean tape was attached to the deckhead hatch near the handwashing station. Staff immediately removed the tape and cleaned the deckhead.
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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. 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
|
|
Site:
Galley-Deck 15 Marketplace Hot Galley
|
|
Violation:
The deck tile grout was missing and recessed throughout the area.
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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
|
|
Site:
Buffet-Deck 15 Marketplace Ethnic Section Starboard
|
|
Violation:
The vertical, bulkhead profile strip at the left edge of the show galley was in disrepair which created a gap and a difficult to clean surface.
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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
|
|
Site:
Buffet-Deck 15 Marketplace Salad Station Aft Portside
|
|
Violation:
The decorative bulkhead wallpaper was peeling near the deck which created rough and difficult to clean surfaces.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
|
|
Site:
Buffet-Deck 15 Marketplace Pizzeria Portside
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|
Violation:
Four bulkhead tiles near the deck in the cart storage alcove were cracked and soiled with more than a day's accumulation of residue.
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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. 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
|
|
Site:
Buffet-Deck 4 Aft
|
|
Violation:
The deck/bulkhead juncture tiles across from the buffet line were missing and maintained in disrepair with chips, cracks, and missing grout. Dust and debris accumulated inside areas of recess.
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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. 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
|
|
Site:
Preparation Room-Deck 3 Scullery
|
|
Violation:
The deck tile grout in front of the soiled item storage rack was missing and maintained in disrepair. Food and debris accumulated inside areas of recess.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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
|
|
Site:
Galley-Deck 5 Starboard Warewashing Area
|
|
Violation:
A faulty plumbing component caused liquid to steadily drip from the bottom of the detergent dispenser at the soiled end of the conveyor-type warewashing machine.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
38
|
|
Site:
Buffet-Deck 16 Top Sail Lounge
|
|
Violation:
A bottle of medicine was stored in the left technical compartment below the buffet countertop.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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|
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Item No.:
39
|
|
Site:
Galley-Deck 5 Garde Manger
|
|
Violation:
One fruit fly flew in front of the undercounter warewashing machine.
|
|
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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|
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Item No.:
39
|
|
Site:
Buffet-Deck 15 Marketplace Pasta Starboard
|
|
Violation:
One small fly was near the handwashing station.
|
|
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.:
40
|
|
Site:
Integrated Pest Management-Rat Guards
|
|
Violation:
There was no rat guard placed on the forward reverse mooring line when the inspectors arrived at the ship. Crew stated the ship arrived at midnight.
|
|
Recommendation:
Protect entry points where pests may enter the food areas. Ensure rat guards are made of a durable and non-chewable material. Use single-line, multiple-line, or conical shape rat guards according to the manufacturer?s specifications. Ensure rat guards are on all lines that go ashore upon arrival and until at least one hour before the ship leaves port. Ensure each line has at least one rat guard placed either as far as practicable from the pier or as far as practicable from the ship while being able to stuff any openings with non-chewable material. Ensure rat guards are not staggered on adjacent lines and a group of lines do not merge onto one rat guard.
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Item No.:
42
|
|
Site:
Children Area-Exclusion Policy
|
|
Violation:
The posted child activity exclusion policy allowed children with symptoms of vomiting caused by seasickness to remain in the child activity center without calling the medical staff. The exclusion policy stated: 'Children with infection illness must not be allowed in the child activity centre without written permission from the vessel's medical staff. Symptoms which require calling the medical staff and removing the child from the child activity centre:....vomiting - unless it is caused by seasickness....'.
|
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Recommendation:
Ensure the child activity center has a written exclusion policy on procedures to be followed when a child develops symptoms of an infectious illness while at the center. Ensure the exclusion policy includes a requirement for written clearance from the medical staff before a child with symptoms of infectious illness can be allowed in the child activity center. Post the policy at the entrance of the child activity center.
Only medical professionals should make the determination if a child vomits, that the child is sick from seasickness and not from acute gastroenteritis or other communicable disease.
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Item No.:
42
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Site:
Children Area-Diaper Change Station - Disinfectant Wipes
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Violation:
The disinfectant wipes stocked at the diaper change station were hand sanitizing wipes and the stated use was 'hand sanitizer to help reduce bacteria on skin' but did not indicate they were an appropriate disinfectant for surface use.
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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.:
44
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Site:
Housekeeping-Human Spillage Records
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Violation:
Human spillage records documented 70 instances of vomit/feces in known cabins for the previous 30 days where housekeeping did not notify medical staff. Therefore, medical staff were unable to follow up with the passengers to determine if any were ill with acute gastroenteritis.
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Recommendation:
Ensure the supervisor or person in charge of housekeeping operations on the vessel demonstrates to the VSP?during inspections and on request ? knowledge of housekeeping operations, is able to demonstrate this knowledge by compliance with section 9 of the 2018 VSP Operations Manual of these guidelines or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with section 9 of the 2018 VSP Operations Manual as it relates to their assigned duties.
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