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Item No.:
02
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Site:
Medical-
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Violation:
THE CREW POSITION OR JOB TITLE WAS NOT DOCUMENTED FOR ONE ILL CREW MEMBER DURING THE CRUISE OF 23 APRIL 2006 TO 30 APRIL 2006.
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Recommendation:
The gastrointestinal illness surveillance log entry for each passenger or crew member shall contain the following information:
(1) The first date of clinic visit or report to staff of illness; (2) The person's name, age and gender; (3) A designation as passenger or crew member; (4) Crew member position or job on the vessel, if applicable; (5) Cabin number; (6) Meal seating information; (7) Date and time of illness onset; (8) Illness symptoms, including the presence of the following selected signs and symptoms: numbers of episodes each of diarrhea and vomiting per day, bloody stools, fever, recorded temperature, abdominal cramps, headaches and muscle aches; (9) Notation on whether or not a stool specimen was requested and received; (10) Use of antidiarrheal medication; and (11) The presence of underlying medical conditions which may affect interpretation of acute gastrointestinal illness for example diabetic diarrhea, inflammatory bowel disease, gastrectomy or others.
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Item No.:
02
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Site:
Medical-
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Violation:
SHIPPING CONTAINERS, LABELS AND TEN VIRAL AND TEN BACTERIAL SAMPLE CONTAINERS WERE NOT ONBOARD THE VESSEL DURING THE INSPECTION. THIS IS A NEW 2005 VSP OPERATIONS MANUAL REQUIREMENT.
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Recommendation:
Ensure that at least 10 clinical specimen collection containers for both viral and bacteriological agents (10 each), as well as the proper shipping containers and labels for same, are maintained by the medical staff.
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Item No.:
15
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Site:
Galley-GALLEY REFRIGERATOR
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Violation:
ONE PREVIOUSLY USED TRAY OF SLICED MEATS, CHEESE AND MAYONNAISE WAS PLACED IN THE GALLEY REFRIGERATOR. STAFF STATED THAT THIS TRAY IS SET OUT FOR ONE HALF HOUR EACH DAY FOR BUFFET STYLE SERVICE AND THE STAFF PREPARES THEIR OWN SANDWICHES. THIS TRAY WAS NOT ON TEMPERATURE CONTROL OR TIME CONTROL DURING THIS SERVICE AND IS PLACED BACK INTO THE REFRIGERATOR AFTER SERVICE.
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Recommendation:
After being served and in the possession of a consumer, ensure that food that is unused or returned by the consumer is not offered as food for human consumption.
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Item No.:
16
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Site:
Galley-
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Violation:
ALL POTENTIALLY HAZARDOUS FOODS (I.E. EGGS 49F, MOUSSE CAKE 46 AND ASSORTED CHEESE 45F) IN THE UPRIGHT REFRIGERATOR WERE MEASURED WITH AN INTERNAL TEMPERATURE OF 45F TO 49F AT 0745. THE AMBIENT AIR TEMPERATURE IN THE UNIT MEASURED 46F AT 0745. AT 0945 THE AMBIENT TEMPERATURE OF THE UNIT MEASURED 50F AND POTENTIALLY HAZARDOUS FOOD MEASURED 50F. ALL ITEMS WERE IN THE UNIT OVERNIGHT. STAFF STATED THE UNIT DEFROSTS SEVERAL TIMES PER DAY AND THE MORNING CYCLE WAS FROM 0930 TO 1000. ALL ITEMS WERE DISCARDED.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60C (140F) [roasts 54C (130F)] or above, or (2) At 5C (41F) or less. Ensure that equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain specified potentially hazardous food temperatures.
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Item No.:
16
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Site:
Food Service General-GALLEY AND BAR
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Violation:
THE PREPARATION DATE WAS PLACED ON A FEW POTENTIALLY HAZARDOUS FOOD ITEMS WHILE THE 7 DAY DISCARD DATE WAS PLACED ON ALL OTHER POTENTIALLY HAZARDOUS FOOD ITEMS.
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Recommendation:
Ensure that refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food shall be consumed, which is 7 calendar days or fewer from the day the food is prepared with the day of preparation counting as day 1. (2) A container of refrigerated, ready-to-eat potentially hazardous food prepared and packaged by a food processing plant and held on the vessel after opening more than 24 hours is clearly marked, at the time the original container is opened, to indicate the date by which the food shall be consumed which is, including the day the original container is opened, 7 calendar days or fewer after the original container is opened. The day of opening is counted as day 1.
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Item No.:
21
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Site:
Galley-
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Violation:
THE NON-FOOD CONTACT SURFACES OF EQUIPMENT WERE DIFFICULT TO CLEAN DUE TO GAPS, SEAMS, CORROSION, ROUGH EDGES AND OTHER DIFFICULT TO CLEAN FEATURES.
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Recommendation:
Ensure that 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.
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Item No.:
26
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Site:
Galley-CLEAN PAN STORAGE
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Violation:
NUMEROUS PANS WERE SOILED AND STORED AS CLEAN.
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Recommendation:
Ensure that 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-COFFEE STATION
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Violation:
THE INSIDE OF THE CABINET WAS SOILED WITH COFFEE.
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Recommendation:
Ensure that 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-
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Violation:
THE BACK OF THE STEAMER WAS HEAVILY SOILED WITH GREASE AND DUST.
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Recommendation:
Ensure that 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:
Bar-PASSENGER SIDE UNDERCOUNTER CLEAN DISH STORAGE
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Violation:
A BRASS TABLE SCULPTURE WAS PLACED IN A CLEAN DISH STORAGE RACK WITH CLEAN COFFEE CUP LIDS. THIS ITEM HAD NOT BEEN WASHED, RINSED AND SANITIZED AND STAFF STATED THAT PASSENGERS MOVE THE DECORATIONS OFF THE TABLES WHEN SPACE IS NEEDED.
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Recommendation:
Ensure that cleaned equipment and utensils are stored where they are not exposed to splash, dust, or other contamination. Ensure that crew controls the access to clean dish storage areas.
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Item No.:
28
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Site:
Galley-CLEAN PAN STORAGE
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Violation:
NUMEROUS PANS WERE WET STACKED, IMPEDING PROPER AIR DRYING.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
29
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Site:
Galley-
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Violation:
SOILED DISHES WERE STORED IN THE GALLEY HANDWASHING SINK, BLOCKING ACCESS TO THE SINK. ONLY ONE HANDWASH STATION WAS LOCATED IN THE GALLEY. THIS AREA WAS IN ACTIVE USE DURING THE INSPECTION. THIS SINK WAS NOT VISIBLE TO THE INSPECTOR DURING THE INSPECTION DUE TO THE LARGE VOLUME OF DIRTY ITEMS COVERING THE SINK.
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Recommendation:
Ensure that handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
33
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Site:
Galley-
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Violation:
THE DECKS, DECKHEADS, AND BULKHEADS WERE DIFFICULT TO CLEAN DUE TO GAPS, UTILITY LINES AND ATTACHED EQUIPMENT.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning. Ensure that surfaces subject to routine splashes, spillage, or other soiling during normal use have easily cleanable features.
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Item No.:
41
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Site:
Housekeeping-
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Violation:
A WRITTEN OUTBREAK PREVENTION AND RESPONSE PLAN WAS NOT ONBOARD THE VESSEL DURING THE INSPECTION. THIS IS NEW 2005 VSP OPERATIONS MANUAL REQUIREMENT.
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Recommendation:
Ensure that each vessel has a written Outbreak Prevention and Response Plan (OPRP) which details the standard procedures and policies to specifically address gastrointestinal illness onboard. The plan shall include the duties and responsibilities of each department and their staff to include steps in outbreak management and control as well as the trigger for each step.
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