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Item No.:
01
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Site:
Medical-24-Hour AGE Report
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Violation:
The 24-hour AGE report for the ship's call in Sitka on 26 April at 1100 was submitted at 0935 on 23 April, greater than 36 hours before the ship's expected arrival.
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Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from an international port submits at least one standardized AGE report based on the number of reportable AGE cases in the AGE surveillance log to VSP no less than 24-hours?but not more than 36 hours?before the vessel?s expected arrival at the U.S. port.
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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 surveillance log did not include a Comments/Notes column, as specified in the VSP 2025 Environmental Public Health Standards.
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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) Total number of reportable AGE cases among passengers; (7) Total number of crew; (8) Total number of reportable AGE cases among crew.
Ensure the total number of passengers and total number of crew are 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 contains the following information in separate columns: (1) Patient I.D.; (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; (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) Recorded temperature; (f) Abdominal cramps (yes/no); (g) Headaches (yes/no); (h) 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 AGE case; (20) Presence of underlying medical conditions that may affect interpretation of AGE; for example, diabetic diarrhea, inflammatory bowel disease, gastrectomy, antibiotic-induced diarrhea, vomiting from chemotherapy, ear infections in children or others. If none, write "none," "not applicable," "N/A," or similar wording.
Ensure the AGE surveillance log contains the above information in the exact order. Complete all fields of the AGE surveillance log, even if entry is zero or nonapplicable. If a field is not completed, document the reason in the notes column (for example, a virtual consultation).
Ensure the log data is exported in an analyzable form (such as Microsoft Excel or Microsoft Access) in the exact order noted above. Ensure any additional data fields in the surveillance log are entered only outside of the form margins when exported.
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Item No.:
02
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Site:
Medical-AGE Close Contact Follow-Up
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Violation:
The 24-hour and 48-hour interviews with a crew reportable AGE case's close contact were not documented. Only the initial interview was documented.
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Recommendation:
Take the following actions for the asymptomatic immediate contacts of any crew (food or nonfood employee) reportable AGE case: (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? illness onset. 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 is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
Document if the symptomatic crew member has no cabin mate or other immediate contact.
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Item No.:
06
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Site:
Potable Water-Legionella Testing
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Violation:
Legionella sampling of the potable water system was not conducted every six months. This was a new requirement for the 2025 Environmental Public Health Standards.
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Recommendation:
Sample the potable water system for Legionella at least every 6 months. Ensure sample sites are representative of the potable water and RWF systems and number of samples depends on the size and complexity of the vessel.
Take follow-up actions when Legionella is detected based on the type of Legionella found, the concentration (for example in CFU/ml), and the extent of colonization. Actions can include (1) Review of the water management program; (2) Root cause analysis to understand possible reasons for Legionella growth; (3) Updates to the water management program if needed. Consider retesting fixtures or devices where Legionella was detected to confirm the effectiveness of the response and to determine if remediation is needed. For additional guidance, see ASHRAE Guideline 12, Appendix C5.
The Legionella sampling plan must include a selection of the following locations: (1) Potable water storage tanks; (2) Water heaters and hot water storage; (3) Hot water return lines; (4) Representative points of use in cabins, galleys, and recreational areas. Include a mix of fixture types (showers, sink faucets, tubs). Include potable water samples when temperatures are in the range favorable for Legionella growth (77?113F, 25?45C); (5) Decorative water features; (6) Misting systems; (7) Salon and pedicure devices; (8) Technical water sources with a risk of exposure via aerosolization to crew or passengers, such as deck washing.
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Item No.:
08
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Site:
Potable Water-Water Production Log
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Violation:
The four-hour manual halogen residual and pH checks were missing on several days of potable water production logs.
May 26: Production began at midnight and had a starting chlorine residual of 2.35 ppm. Production took place 0000-0745, 0830-1915, and 1930-2330. No other chlorine residuals were recorded this day.
May 28: Production began at midnight and had a starting chlorine residual of 2.36 ppm. Production took place 0000-0830 and 2015-2359. No other chlorine residuals were recorded this day.
June 11: Production took place 1300-2345, the first four-hour residual was missed. The beginning and eight-hour residuals were above 2 ppm.
June 12: Production took place 1645-2330, the first four-hour residual was missed. The beginning and eight-hour residuals were above 2 ppm.
June 17: Production took place 1330-2200, the second four-hour residual was missed. All other recorded residuals were above 2 ppm.
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Recommendation:
After the free halogen residual level of at least 2.0 mg/L (ppm) and pH level not exceeding 7.8 have been reached, monitor the free halogen residual and pH at least once every 4 hours during the production of potable water.
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Item No.:
11
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Site:
Medical-AGE Crew Isolation
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Violation:
A food employee with AGE symptoms was released from isolation 24 hours after their last symptom, instead of the required 48 hours. The employee experienced an onset of symptoms at 2100 on 15 January, reported to Chief Mate at 0900 on 16 January, had their last symptom at 1100 on 16 January, and was released for nonfood-handling duties at 1100 on 17 January. The employee was released for food handling duties at 1100 on January 18.
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Recommendation:
When food employees are symptomatic and 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; (4) Review [when possible] any reportable AGE cases among passengers or crew reported after the food employee's illness onset for epidemiologic link/connection.
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Item No.:
11
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Site:
Medical-AGE Crew Reporting
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Violation:
According to the AGE log, a food employee reported their symptoms to Chief Mate 12 hours after they experienced onset of AGE symptoms. Crew stated the time documented in the AGE log is the specific time the Chief Mate is notified but may not be the time the crew member reported symptoms to the Captain or their supervisor. The crew member had a cabin mate.
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Recommendation:
When food employees are symptomatic and 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; (4) Review [when possible] any reportable AGE cases among passengers or crew reported after the food employee's illness onset for epidemiologic link/connection.
Ensure crew report to medical and/or their supervisor in a timely manner.
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Item No.:
16
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Site:
Other-Deck 2 - Outdoor Dairy Refrigerator
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Violation:
Approximately 50 containers of milk, half and half, and heavy whipping cream, approximately 10 tubs of yogurt, one container of sour cream, one container of cream cheese, one container of ricotta cheese, and two packages of brie cheese were measured above 41F. All time/temperature control for safety (TCS)/potentially hazardous food (PHF) measured between 42-49F and were discarded. Staff stated the refrigerator had been turned off during provisioning several hours earlier.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain TCS/PHF at 57C (135F) or above, or 5C (41F) or less.
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Item No.:
16
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Site:
Other-Deck 2 - Outdoor Dairy Refrigerator
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Violation:
An open container of sour cream did not have a 7-day discard label. It was unclear when the container had been opened. The container was discarded.
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Recommendation:
Ensure refrigerated, ready-to-eat, TCS/PHF prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of package opening is counted as day 1.
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Item No.:
17
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Site:
Galley-- Main Deck Galley
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Violation:
An incorrect time control plan was posted in a cabinet inside the galley. Staff stated the plan posted at the galley entrance was correct.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available 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 TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan; (2) List all units (to include refrigeration and hot holding units, preparation counters, cabinets, compartments, and equipment) on time control. Cabinets and compartments on time control must be physically labeled; (3) Describe or show the flow of TCS/PHF from when last in temperature control to placement in time control and discard.
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Item No.:
17
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Site:
Galley-- Main Deck Galley
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Violation:
The correct posted time control plan listed meal service times as breakfast: 0600-1000; lunch: 1000-1400; dinner: 1700-2100. Staff stated that in practice the meal preparation times do not overlap. It was recommended that at least a 15 minute gap be added between breakfast and lunch on the plan, to avoid a continuous service period greater than four hours.
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Recommendation:
Maintain a written time control plan that ensures compliance with these standards on the vessel and make it available for review during inspections. Ensure a time control plan is posted and available 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 TCS/PHF is kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. 4-hour discard labels are required if service periods are greater than 4 hours.
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Item No.:
19
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Site:
Galley-- Main Deck Galley
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Violation:
The bulk container of sugar was not labeled to identify its contents.
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Recommendation:
Ensure containers holding food or food ingredients removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Provisions-Deck 0 - Walk-In Freezer
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Violation:
Packages of frozen fish were stored under the open stairwell into the freezer. The steps were constructed of open metal grating, which could allow debris from shoes to fall through onto the food below.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units. Do not store foods: (1) Under open stairwells; (2) In areas not finished in accordance with 7.6.5 and 7.6.6 for food storage areas.
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Item No.:
19
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Site:
Provisions-Deck 0 - Walk-In Freezer
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Violation:
One plastic-wrapped piece of king salmon (discard date 6/27) was stored on the top step in the freezer entryway, directly on the stair's open metal grating.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
19
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Site:
Provisions-Deck 0 - Walk-In Freezer
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Violation:
Two cardboard boxes of frozen meats were stored directly on the deck underneath the freezer shelves.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units.
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Item No.:
20
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Site:
Galley-- Main Deck Galley
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Violation:
One blender's pitcher interior surface was rough and pitted, making it difficult to clean. The pitcher was discarded.
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Recommendation:
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. Maintain food-contact equipment 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 operation specifications of these standards.
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Item No.:
20
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Site:
Galley-- Main Deck Galley
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Violation:
One large red cutting board on the food preparation counter was excessively scratched and scored, making it difficult to clean.
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Recommendation:
Ensure surfaces such as cutting blocks and boards subject to scratching and scoring are resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they cannot be resurfaced.
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Item No.:
20
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Site:
Galley-- Main Deck Galley
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Violation:
The food-contact surfaces of three previously cleaned and sanitized vegetable peelers were rusted. The peelers were immediately discarded.
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Recommendation:
Maintain utensils and temperature-measuring devices in good repair and proper adjustment: (1) Utensils must be maintained in a state of repair or condition that meets the materials, design, and construction specifications of these standards or must be discarded.
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Item No.:
20
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Site:
Galley-- Main Deck Galley
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Violation:
The lower stacked combination oven had been out of order for at least two months. The chef stated they were waiting for parts.
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Recommendation:
Maintain food-contact equipment 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 operation specifications of these standards.
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Item No.:
20
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Site:
Bar-Main Deck - Forward Lounge
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Violation:
Two small black cutting boards were excessively scored, making them difficult to clean.
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Recommendation:
Ensure surfaces such as cutting blocks and boards subject to scratching and scoring are resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they cannot be resurfaced.
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Item No.:
22
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Site:
Galley-- Main Deck - Dishwash
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Violation:
A screw was loose on the in-use hood-type dishwash machine's upper spray arm, which did not allow water to flow through correctly and reach the dishes below.
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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; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-- Main Deck - Dishwash
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Violation:
The ship did not have quaternary ammonium test strips to verify sanitizing concentrations in the 3-compartment sink. The sanitizing compartment was not in use.
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Recommendation:
Provide a test kit or other device that accurately measures the concentration in milligrams per liter (parts per million) of sanitizing solutions.
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Item No.:
24
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Site:
Galley-- Main Deck - Dishwash
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Violation:
The in-use hood-type dishwash machine could not reach a final sanitizing rinse temperature of 160F at the utensil surface. Using a thermocouple, the inspector measured 153-156F during wash and final rinse cycles, through five different cycles. An irreversible multi-temperature color-changing paper thermometer placed on the manifold showed a 160F color change but no higher; a paper thermometer placed on a dish did not change color, indicating 160F was not reached.
Before the end of inspection, staff fixed the machine and appropriate final sanitizing rinse temperatures were measured.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines.
Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Bar-Main Deck - Forward Lounge
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Violation:
The silicone around the ice machine's evaporator was soiled with black residue.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Other-Deck 2 - Outdoor Plastic Produce Storage
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Violation:
The interior food-contact surfaces of the plastic vegetable storage container were soiled with dark residue. The inspector rubbed an alcohol wipe over the surface to verify the surface was soiled.
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Recommendation:
Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils. Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Galley-- Main Deck Galley
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Violation:
The bottom of the out-of-order lower combination oven was soiled inside with food debris and grease residue. Baking sheets were stored inside the oven.
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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:
Bar-Main Deck - Forward Lounge
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Violation:
The bar counter area behind the espresso machine was soiled with more than a day's accumulation of dust. A packaged granola bar was also trapped behind the machine.
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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:
Galley-- Main Deck Galley
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Violation:
One dish drawer next to the galley entrance was soiled inside with dried lettuce. Clean dishes were stored in the drawer.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-- Main Deck Galley
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Violation:
The pulper sink cover was stored underneath a dish rack, directly on the deck.
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Recommendation:
Store cleaned equipment and utensils: (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) above the deck.
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Item No.:
28
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Site:
Galley-- Main Deck Galley
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Violation:
Clean dishes were stored in a drawer soiled inside with dried lettuce.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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.
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Item No.:
28
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Site:
Galley-- Main Deck - Dishwash
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Violation:
Two previously cleaned and sanitized plates had fallen underneath the dishwash machine and were resting on the deck against the rear bulkhead.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles 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) above the deck.
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Item No.:
33
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Site:
Provisions-Deck 0 - Walk-In Freezer
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Violation:
The deck was soiled with old food debris and dust.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-- Main Deck - Dishwash
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Violation:
The deck under the dishwash machine was soiled with more than a day's accumulation of food residue, debris, and dust. Two plates had also fallen underneath the machine against the rear bulkhead.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Bar-Main Deck - Forward Lounge
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Violation:
The deck was soiled with more than a day's accumulation of dust behind the ice machine and under the bar counter.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Bar-Main Deck - Forward Lounge
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Violation:
The open bottle shelving behind the bar did not have coving at its shelf-bulkhead juncture. The open seam along this juncture was soiled with debris.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, counter/bulkhead/backsplash, and deck sink coaming/deck junctures in galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, scrapping stations, food storage rooms, food transportation corridors, equipment or utensil storage rooms, and toilet rooms intended for use by food employees. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Provisions-Main Deck - Dry Storage Room
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Violation:
The deck was soiled with more than a day's accumulation of debris and residue under the storage racks.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
38
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Site:
Provisions-Main Deck - Dry Storage Room
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Violation:
A sweater was hung on a food storage rack.
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Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Dining Room-Main Deck - Coffee Station
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Violation:
A crew member's open can of iced tea was stored on the beverage counter next to a dozen previously cleaned and sanitized coffee carafes.
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Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
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Site:
Galley-- Main Deck Galley
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Violation:
A personal, uncovered mug of coffee and a water bottle were stored on the food preparation counter. A laptop was also stored on this counter while charging.
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Recommendation:
Ensure only articles necessary for the operation of food service areas are stored in food preparation, food storage, and warewashing areas.
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Item No.:
41
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Site:
Housekeeping-Hypochlorous Acid Generator
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Violation:
No study demonstrating this chemical's effectiveness against human norovirus or an acceptable surrogate could be located in the ship's documentation.
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Recommendation:
Ensure studies demonstrating effectiveness against human norovirus or an acceptable surrogate (for example, calicivirus) and device operating and maintenance procedures are available for inspector review. Ensure disinfectant products or systems (for example, on-site hypochlorous acid generators) are effective against human norovirus or an acceptable surrogate (for example, calicivirus) and used according to the manufacturer's instructions (such as concentration, contact time, and approved surfaces). Clean surfaces thoroughly prior to disinfection.
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Item No.:
41
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Site:
Housekeeping-Hypochlorous Acid Generator
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Violation:
The ship did not have the ability to measure the pH of the hypochlorous acid produced by the onboard generator. According to the manufacturer's instructions, the pH of the solution must be maintained between 7.8 and 8.
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Recommendation:
Ensure disinfectant products or systems (for example, on-site hypochlorous acid generators) are effective against human norovirus or an acceptable surrogate (for example, calicivirus) and used according to the manufacturer's instructions (such as concentration, contact time, and approved surfaces). Clean surfaces thoroughly prior to disinfection.
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Item No.:
44
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Site:
Other-Technical Areas
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Violation:
Multiple deficiencies were found related to various technical areas across the vessel. For example:
- The 24-hour acute gastroenteritis (AGE) report was submitted greater than 36 hours prior to the ship's expected arrival in the U.S.
- 24-hour and 48-hour interviews with a crew reportable AGE case's close contact were not documented.
- An AGE-symptomatic crew member did not report their symptoms in a timely manner and was released from isolation and assigned nonfood-handling duties after only 24 hours of isolation.
- Multiple four-hour manual halogen residual and pH checks were missing on several days of potable water production within the last month.
- The ship did not have the ability to measure the pH of the hypochlorous acid produced by the onboard generator.
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Recommendation:
Ensure the supervisor or person responsible for medical operations related to AGE on the vessel demonstrates to VSP, on request during inspections, knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation, and ensures employees are properly trained to comply with Section 4 of the VSP Environmental Public Health Standards as it relates to their assigned duties. Ensure the supervisor or person responsible for potable water operations on the vessel demonstrates to VSP, on request during inspections, knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP Environmental Public Health Standards or by responding correctly to the inspector's questions as they relate to the specific operation, and ensures employees are properly trained to comply with Section 5 of the VSP Environmental Public Health Standards as it relates to their assigned duties. Ensure the supervisor or person responsible for housekeeping operations on the vessel demonstrates to the VSP, on request during inspections, knowledge of housekeeping operations, is able to demonstrate this knowledge by compliance with section 9 of the VSP Environmental Public Health Standards or by responding correctly to the inspector?s questions as they relate to the specific operation, and ensure employees are properly trained to comply with section 9 of the VSP Environmental Public Health Standards as it relates to their assigned duties.
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