|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
A crew member entry on the AGE log for voyage 11/12 - 11/21 did not match the correct symptom count that was listed in the crew members electronic file. Specifically, the crew member had one episode of diarrhea, however, the AGE log entry for this individual indicated 0 for number of diarrhea episodes.
|
|
Recommendation:
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.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Pipe Striping - Stairwell 52
|
|
Violation:
Distillate water piping directed for technical water filling was not striped blue/gray/blue. This was corrected by the end of the inspection.
|
|
Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue).
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross- Conection Control Log
|
|
Violation:
The non-testable cross-connection control log entry for the barber station, stylist station, and pedicure only indicated one backflow prevention device. Upon visual examination, two devices, one for the cold and one for the hot water, were present. Staff stated they will update the log to reflect the correct number of backflow devices.
|
|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location.
|
|
|
Item No.:
11
|
|
Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
|
|
Violation:
According to the ship's AGE records, on 11 November 2022 a food worker experienced AGE symptoms while working at 0700 and continued to work while symptomatic until 0825 when they reported to medical. A food assessment found no food or items were impacted. The employee received disciplinary action.
|
|
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. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
|
|
|
Item No.:
16
|
|
Site:
Galley-Deck 12 Cold Room 12, Zone 6 Mid
|
|
Violation:
Temperature log for pizza sauce, made on 30 November 2022, showed the cooling temperature only reached 64.7°F. No other notation for cooling was recorded. Staff immediately removed the item from the refrigerator and discarded it.
|
|
Recommendation:
Ensure cooked potentially hazardous food is cooled from 57°C (135°F) to 21°C (70°F) within 2 hours and from 21°C (70°F) to 5°C (41°F) or less within 4 hours.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 4 Soup Station Main Galley
|
|
Violation:
Paint was peeling and chipping on the active deck-mounted mixer and food debris was behind the peeling paint on the mixing arm. A work order was started on 28 November 2022. The deck-mounted mixer was taken out of service and staff a member stated that the maintenance crew will begin work on it immediately.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: 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:
Food Service General-Galleys and Buffet Lines
|
|
Violation:
In multiple passenger and crew galley locations the undercounter hot holding units would not close properly. It appeared the handles or latches were missing or in disrepair. The maintenance crew started corrections as they were found.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: Equipment components such as doors, seals, hinges, and fasteners are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 4 Soup Station
|
|
Violation:
Paint was peeling and chipping on the active deck-mounted mixer and food debris was behind the peeling paint on the mixing arm. A work order was started on 28 November 2022. The deck-mounted mixer was taken out of service and staff a member stated that the maintenance crew will begin work on it immediately.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food-contact surfaces of equipment and utensils are cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (2) Each time there is a change from working with raw foods to working with ready-to-eat foods; (3) Between uses with raw fruits and vegetables and with potentially hazardous food; (4) Before using or storing a food temperature measuring device; (5) At any time during the operation when contamination might have occurred. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 4 Main Galley
|
|
Violation:
The crew coffee machine in the main galley was cleaned after breakfast and not in use during the inspection. However splashed coffee residue remained on the dispensing nozzle. Crew member immediately started to clean it.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food-contact surfaces of equipment and utensils are cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (2) Each time there is a change from working with raw foods to working with ready-to-eat foods; (3) Between uses with raw fruits and vegetables and with potentially hazardous food; (4) Before using or storing a food temperature measuring device; (5) At any time during the operation when contamination might have occurred. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 3 Main Galley Crew Coffee Station
|
|
Violation:
The bulk milk refrigerator was cleaned after breakfast and was not in use at the time of inspection. However, more than a days? worth of food debris on the dispensing handle parts. Crew began to cleaned the soiled parts.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food-contact surfaces of equipment and utensils are cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (2) Each time there is a change from working with raw foods to working with ready-to-eat foods; (3) Between uses with raw fruits and vegetables and with potentially hazardous food; (4) Before using or storing a food temperature measuring device; (5) At any time during the operation when contamination might have occurred. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|