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Item No.:
02
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Site:
Medical-Close Contact Follow-up Interviews
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Violation:
A glitch in the electronic medical record system resulted in the date of a close contact follow-up interview being logged as occurring before the symptomatic crew member reporting to medical. A crew member reported to medical with acute gastrointestinal symptoms on June 23. According to the close contact follow-up section of the electronic medical record system, the final 48 hour close contact follow-up interview occurred on June 10. Medical staff amended the case, which stated the final close contact follow-up interview actually occurred on June 25.
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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.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
At the beginning of the inspection, there was no documentation of an assessment of food prepared or served by a food handler who experienced an onset of AGE symptoms while working. This was the A food handler started working at 0756 on June 18th, experienced an onset of AGE symptoms at 1040, and reported to medical immediately. No assessment could be located during the review of the AGE records; however, the crew member's supervisor provided an assessment before the end of the inspection.
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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 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.
When nonfood 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 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.
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Item No.:
12
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Site:
Galley-Deck 2- Grill Station
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Violation:
A crew member did not wash their hands before handling a new pair of gloves. A crew member placed raw chicken burgers on the grill, removed their gloves, and grabbed a new pair of gloves without washing their hands. The crew member was sent to wash their hands.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands.
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Item No.:
17
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Site:
Galley-Deck 3- Portside Hot Galley Cold Room
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Violation:
There was no final cooling temperature noted for two pans of pinto beans cooked and cooled on June 28th.
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Recommendation:
Ensure logs documenting cooked TCS/PHF cooling temperatures and times from the starting points designated in 7.2.5.2.1 through the control points at 2 and 6 hours are maintained onboard the vessel for 30 days from the date the food was placed in a cooling process. Ensure logs documenting cooling of TCS/PHF prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days beginning with the day of preparation.
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Item No.:
21
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Site:
Galley-Deck 4- Bakery
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Violation:
The rubber corner of rolling trolley 1542 was in disrepair, making it difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Deck 14 Windjammer 3 Compartment Sink
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Violation:
The temperature gauge was heavily corroded making it difficult to access the temperature. The sanitize sink temperature was effective.
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Recommendation:
Ensure water temperature-measuring devices are designed to be easily readable.
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Item No.:
30
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Site:
Buffet-Deck 14 Solarium
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Violation:
The outside starboard side handwashing sink for crew had leaves in the bowl from a large plant that was directly above the sink.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Galley-Deck 4- Breakfast Walk-in Cooler
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Violation:
Water dripped continuously from the deckhead. The source of the water could not be determined.
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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.:
39
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Site:
Preparation Room-Deck 1- Commissary
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Violation:
One fruit fly was near the potato peelers. The pest control operator was called.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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