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Item No.:
02
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|
Site:
Medical-Food/Beverage Questionnaire
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|
Violation:
The current version of the questionnaire detailing activities and meal locations for the 72 hours before illness onset did not contain the data element identifying whether the reportable case was a crew member or passenger.
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|
Recommendation:
Ensure that the self-administered questionnaires contain all of the data elements that appear in the questionnaire found in Annex 13.2.2. Ensure that completed questionnaires are maintained with the AGE surveillance log.
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Item No.:
02
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|
Site:
Medical-Acute Gastroenteritis Surveillance Log
|
|
Violation:
The current version of the ship's AGE surveillance log was not in compliance with the 2018 VSP Operations Manual.
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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.
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Item No.:
02
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|
Site:
Medical-24-Hour Report Confirmation
|
|
Violation:
The ship did not maintain proof onboard that the 24-hour reports, submitted by telephone for the arrival at U.S. ports on 5 July 2019 and 16 July 2019, were received by VSP. The ship sailed from an international port and arrived in the U.S. on these dates. The captain stated these reports were phoned in, but no documentation of submission or confirmation was provided to the VSP inspector. There was no additional form of record keeping to identify these reports were maintained.
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|
Recommendation:
Submit routine 24-hour and 4-hour update reports electronically and ensure that the vessel maintains proof onboard that the report was successfully received by VSP.
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|
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Item No.:
02
|
|
Site:
Medical-Reportable Case Definition
|
|
Violation:
On 7 August 2019, a symptomatic crew member reported to medical at 22:00 with symptoms of diarrhea and headache. The acute gastroenteritis surveillance log identified this crew member had eight episodes of diarrhea, two episodes of vomiting, and a headache between the illness onset and the last symptom on 9 August 2019. This crew member met the definition of a reportable case; however, the acute gastroenteritis log identified this crew member as a non-reportable. Staff stated this crew member was placed in quarantine for a time of 48 hours. There was no documentation maintained to identify the period of quarantine or the follow-up with immediate close contacts.
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|
Recommendation:
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]). When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic cabin mates or immediate contacts of symptomatic crew: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
06
|
|
Site:
Integrated Pest Management-Distant Point Analyzer Chart-Recorder Records
|
|
Violation:
Two instances of overlaps and gaps on the distant point analyzer-chart recorder records were identified during the record review. On 4 August 2019, a gap from 10:00 until 12:00 was identified on the chart recorder record. On 2 August 2018, an overlap from 9:00 until 11:15 was identified on the chart recorder record. There were no notations explaining these events.
|
|
Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system. If electronic data loggers are used in lieu of chart recorders, record notations of any unusual events in the potable water system log.
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Item No.:
08
|
|
Site:
Galley-Warewashing Area
|
|
Violation:
The backflow prevention device for the soiled item pre-rinse hose was visible soiled with a brown and gray corrosion-like material. This corrosion-like material was blocking the vents.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
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|
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Item No.:
08
|
|
Site:
Potable Water-Tank Maintenance Records
|
|
Violation:
Staff conducted maintenance on the ship's potable water tank on 14 December 2018, and identified the interior surface of the tank was painted. Staff documented the paint was allowed to cure for 24 hours; however, the temperature during curing was not documented. Staff provided a specification sheet for the paint which identified different curing times for different temperatures.
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|
Recommendation:
Follow manufacturer's guidelines for painting and curing potable water tanks. Identify the temperature during curing, so an accurate curing time is achieved. Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
08
|
|
Site:
Potable Water-Upper Deck Hose Connection
|
|
Violation:
The hose-bib connection for the deck washing hose, located on the upper deck, was not protected against backflow or other contamination by an appropriate backflow prevention device. A hose with a spray nozzle was attached to this hose-bib.
|
|
Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (7) hose-bib connections.
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|
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Item No.:
17
|
|
Site:
Galley-Time Control Plan
|
|
Violation:
The time control plan did not include specific times for set-up and discard of potentially hazardous food items. Additionally, the time control plan did not list all units (preparation counters, cabinets, equipment, etc.) identified on time control. The plan stated 'B' for breakfast, 'L' for lunch, and 'D' for dinner. The plan noted no service period was longer than four hours. Staff was serving lunch and stated the food items prepared were on time control. This violation was a repeat from the 7 June 2019 inspection.
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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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|
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Item No.:
19
|
|
Site:
Dining Room-Main Deck Portside Beverage Station
|
|
Violation:
A pair of serving utensils was resting on top of an ice bucket, uncovered and unprotected. No passengers were present in the area.
|
|
Recommendation:
During service, ensure the food contact portion of each self-service food dispensing utensil is covered or located beneath shielding.
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|
|
Item No.:
19
|
|
Site:
Dining Room-Main Deck Portside Beverage Station
|
|
Violation:
Approximately 15 salt and pepper shakers were stored on a shelf soiled with greater than a day's accumulation of dust and granular pieces of food debris. This shelf was located in the bottom cabinet to the right of the cappuccino machine.
|
|
Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination. Protect food from contamination that may result from a physical, chemical, biological origin.
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|
|
Item No.:
21
|
|
Site:
Dining Room-Main Deck Portside Beverage Station
|
|
Violation:
The cord for the lemonade dispensing equipment was resting directly on the countertop. The bottom of the cord and the countertop were soiled with greater than a day's accumulation of dust and debris.
|
|
Recommendation:
Elevate equipment cords above the counter.
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|
|
Item No.:
22
|
|
Site:
Dining Room-Main Deck Portside Beverage Station
|
|
Violation:
Fourteen soiled serving trays from breakfast service were resting on top of the coffee brewing equipment. The surfaces of these trays were soiled with visible dust and debris. Additionally, the top surface of the coffee brewing equipment, where these trays were resting, was visibly soiled with dust and debris.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
26
|
|
Site:
Dining Room-Main Deck Portside Beverage Station
|
|
Violation:
The bottom of the white panel, located inside the ice machine above the ice bin, was visibly soiled with greater than a day's accumulation of gray and black residue. This residue was located in the food-splash zone above the bin. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled deep black. Water was observed dripping over this residue.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Dining Room-Main Deck Portside Beverage Station
|
|
Violation:
The top surface of the coffee brewing equipment was soiled to sight and touch with greater than a day's accumulation of dust and debris. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with dust and a gray debris. Fourteen soiled serving trays from breakfast service were resting on this soiled surface. Corrections started immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Dining Room-Main Deck Portside Beverage Station
|
|
Violation:
The countertop, located directly underneath the lemonade dispensing equipment, was soiled to sight and touch with greater than a day's accumulation of residue and debris. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a sticky pink residue. Additionally, the cord for this equipment was resting directly on the countertop. The cord was visibly soiled with dust and debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Dining Room-Main Deck Portside Beverage Station
|
|
Violation:
The bottom cabinet shelf, located to the right of the cappuccino machine, was soiled with greater than a day's accumulation of dust and granular pieces of food debris. The inspector rubbed an alcohol wipe over this surface, and numerous pieces of white and black granular debris stuck to the wipe. Approximately 15 salt and pepper shakers were stored on this shelf.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Dining Room-Main Deck Starboard Buffet Counter
|
|
Violation:
The shelf, located in the cabinet above the buffet service window, was visibly soiled to sight and touch with greater than a day's accumulation of brown residue. The inspector rubbed an alcohol wipe over this surface, and the wipe became visibly soiled with a brown residue. Thirteen white coffee mugs were stored on this soiled shelf. The food-contact and non-food contact surfaces of these mugs were not visibly soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Bar-Upper Deck Reach-In Refrigeration Unit
|
|
Violation:
Moisture and debris were visibly pooled on the bottom of the reach-in refrigeration unit, which stored various bottled beverages. No bottled beverages were stored in this moisture. A kernel of corn was resting on the bottom of this unit. Staff wiped the bottom of this unit with a cloth, and the cloth became visibly soiled with a brown and orange residue. Numerous food items were stored inside this unit, but not directly on this soiled surface.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Hot Item Preparation
|
|
Violation:
The inside surface of the right oven was covered in greater than a day's accumulation of brown and black debris. The inspector rubbed an alcohol wipe over this surface, and the wipe became visibly soiled black. Twenty recently cleaned baking sheets were stored inverted inside the soiled right oven. Staff stated there was no other area to store these items. This oven was not in service as an oven.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-Main Deck Starboard Buffet Counter
|
|
Violation:
Thirteen white coffee mugs were stored on a shelf that was visibly soiled to sight and touch with greater than a day's accumulation of brown residue. The food-contact and nonfood-contact surfaces of these mugs were not visibly soiled. This shelf was located in a cabinet above the buffet service window.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-Main Deck Portside Settee
|
|
Violation:
Five single-service plastic cups and four single-service plastic lids for cups were stored unprotected and uncovered inside a settee, located next to the ice machine. The inside of the settee was unfinished and constructed of concrete and wood. Visible dust was present on the deck of the settee. Corrections started immediately.
|
|
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). Keep single-service and single-use articles in the original protective package or store by using other means that afford protection from contamination until used.
|
|
|
Item No.:
28
|
|
Site:
Dining Room-Main Deck Portside Beverage Station
|
|
Violation:
Fifteen plastic coffee pitchers were stored in a cabinet, located to the bottom right of the cappuccino machine, with a layer of moisture on the bottom beverage-contact surface. These pitchers were recently cleaned, and stored underneath in the cabinet with the caps affixed on, which prevented the pitchers from air drying. The inspector was able to pour moisture from these pitchers.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
28
|
|
Site:
Galley-Hot Item Preparation
|
|
Violation:
Twenty recently cleaned baking sheets were stored inverted inside the soiled right oven. The inside surface of this oven was covered in greater than a day's accumulation of brown and black debris. The inspector rubbed an alcohol wipe over this surface, and the wipe became visibly soiled black. Staff stated there was no other area to store these items. This oven was not in service as an oven. The food-contact and nonfood-contact surfaces of these baking trays were not soiled.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Main Deck Portside Settee
|
|
Violation:
The deck inside the settee, located next to the ice machine, was soiled with greater than day's accumulation of dust. The inside of the settee was unfinished and constructed of concrete and wood. Five single service plastic cups and four single service plastic lids for cups were stored unprotected and uncovered inside.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Main Deck Portside Beverage Station
|
|
Violation:
The deck, located at the corner of the beverage station underneath the soda dispensing equipment, was visibly soiled with greater than a day's accumulation of dust and debris. Additionally, visible standing moisture was pooled on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Warewashing Area
|
|
Violation:
The deck, located in the aft corner of the galley next to the hood-type warewashing machine, was visibly soiled with greater than a day's accumulation of dust and debris. White splatter, crumbs, dust, and standing water were visible on the entire surface of this deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Hot Item Preparation
|
|
Violation:
The top of the bulkhead-mounted fire suppression system was excessively soiled to sight and touch with greater than a day's accumulation of dust and debris. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with a black and brown residue.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Lower Deck
|
|
Violation:
The deckhead above the deli freezer was soiled with greater than a day's accumulation of visible orange residue. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled orange.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Bar-Upper Deck
|
|
Violation:
The deck, located in the corner of the bar, was visibly soiled with greater than a day's accumulation of dust and debris. A cherry stem, two kernels of corn, dust, and debris were visible on the deck surface. This area was not in service.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
39
|
|
Site:
Bar-Upper Deck
|
|
Violation:
One fruit fly was observed flying in front of the ice machine. This area was not in service.
|
|
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-Preparation Counter
|
|
Violation:
One fruit fly was observed flying around uncovered loaves of bread, stored on a shelf underneath the preparation counter. This area was in service and staff were present. The fruit fly was not observed landing on any loaves of bread.
|
|
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:
Dining Room-Main Deck Portside Beverage Station
|
|
Violation:
Two houseflies were observed flying in front of the beverage station. This area was in service.
|
|
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:
Dining Room-Main Deck Starboard Buffet Counter
|
|
Violation:
One fruit fly was observed flying inside the cabinet used for cutting board storage. This area was not in service.
|
|
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:
Dining Room-Main Deck Starboard Buffet Counter
|
|
Violation:
One fruit fly was observed resting on the deckhead, located above the toaster. When the inspection team approached, the fruit fly began flying away. This area was not in service.
|
|
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.:
40
|
|
Site:
Integrated Pest Management-Rat Guards
|
|
Violation:
When the inspector arrived at the ship in the morning, no rat guards were present on any of the ship's four mooring lines. At 13:15, the inspector observed rat guards were still not present on these mooring lines. The inspector asked staff about these rat guards, and staff stated they were usually placed on at night. Corrections started immediately; however, the rat guard placed on the aft mooring line was constructed from a plastic material that resembled the top of a chemical storage container.
|
|
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.
|
|
|
Item No.:
41
|
|
Site:
Housekeeping-Outbreak Prevention and Response Plan
|
|
Violation:
The ship's written outbreak prevention and response plan did not include the following: steps in the outbreak management and control and the trigger required for action at each step, material safety data sheets for disinfectants used during the outbreak, and procedures for informing passengers and crew members of the outbreak.
|
|
Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (2) Steps in outbreak management and control and the trigger for required action at each step. Ensure the triggers address a graduated approach to outbreak management in response to increasing case counts; (4) Procedures for informing passengers and crew members of the outbreak. Ensure this section also includes procedures for notification of passengers embarking the vessel following an outbreak voyage or segment of a voyage; and (6) Procedures to protect the passengers and crew from exposure to disinfectants, if not already included in the vessel?s safety management system. Ensure this protection includes: (a) Material safety data sheets (MSDSs).
|
|
|
Item No.:
44
|
|
Site:
Medical-Record Keeping and Log Maintenance
|
|
Violation:
On 7 August 2019, a symptomatic crew member reported to medical at 22:00 with symptoms of diarrhea and headache. The acute gastroenteritis surveillance log identified this crew member had eight episodes of diarrhea, two episodes of vomiting, and a headache between the illness onset and the last symptom on 9 August 2019. This crew member met the definition of a reportable case; however, the acute gastroenteritis log identified this crew member as a non-reportable. Staff stated this crew member was placed in quarantine for a time of 48 hours. There was no documentation maintained to identify the period of quarantine or the follow-up with immediate close contacts. Additionally, the ship did not maintain proof onboard that the 24-hour reports, submitted by telephone for the arrival at U.S. ports on 5 July 2019 and 16 July 2019, were received by VSP. The ship sailed from an international port and arrived in the U.S. on these dates. The captain stated these reports were phoned in, but no documentation of submission or confirmation was provided to the VSP inspector. There was no additional form of record keeping to identify these reports were maintained.
|
|
Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP?during inspections and on request?knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 4 of the VSP 2018 Operations Manual as it relates to their assigned duties.
|
|
|
Item No.:
44
|
|
Site:
Integrated Pest Management-Rat Guards
|
|
Violation:
When the inspector arrived at the ship in the morning, no rat guards were present on any of the ship's four mooring lines. At 13:15, the inspector observed rat guards were still not present on these mooring lines. The inspector asked staff about these rat guards, and staff stated they were usually placed on at night. Corrections started immediately; however, the rat guard placed on the aft mooring line was constructed from a plastic material that resembled the top of a chemical storage container.
|
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Recommendation:
Ensure the supervisor or person in charge of IPM operations on the vessel demonstrates to the VSP?during inspections and on request?knowledge of IPM operations, and is able to demonstrate this knowledge by compliance with Section 8 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 8 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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