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Item No.:
25
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Site:
Galley-Deck 9 Terrace
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Violation:
The water in the sanitizing bucket at the entrance to the galley was murky and cloudy. The rag resting in the murky water was soiled as well. The sanitizing bucket was removed during the inspection.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
19
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Site:
Provisions-Meat Freezer
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|
Violation:
An excessive amount of condensate and ice had collected on the deckhead throughout approximately 50% of the freezer. The condensate was actively dripping from the deckhead in many areas of the unit onto the boxes below. Boxes (approximately 50) of frozen beef and chicken were in the freezer at the time of the inspection. Four boxes had condensate drops and ice on the top of their boxes due to steady dripping from the deckhead. The inspector looked in the boxes affected by the liquid drops and frozen condensate formed on the tops of the boxes, noticed the meat and chicken were in vacuum-sealed packaging, and determined no food was immediately impacted; however, the inspector discussed with staff that once these packages are opened, the meat and chicken could be contaminated. Staff had a plan in place to remediate the issue. Active provisioning was occurring the day of the inspection.
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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; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
27
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Site:
Galley-Deck 5 Beverage Station Area
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Violation:
The butter slicer machine had rust in and around one of the gear shafts. Additionally, the top of the push shaft housing was chipped and the side panel had peeling paint. The inspector used an alcohol pad to remove the rust debris. The machine was not in use at the time of the inspection.
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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.:
33
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|
Site:
Buffet-Deck 9 Terrace- Waiter Stations
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|
Violation:
Multiple waiter stations throughout the buffet area did not have coving at the deck to cabinet juncture. Remediation began immediately.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
36
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Site:
Buffet-Deck 9 Terrace- Portside Cold Line
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Violation:
The light intensity above the cold line of the buffet was insufficient. The light intensity measured 125 lux at the buffet plate storage area and 135 lux above the cold well area. Remediation began immediately.
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Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
21
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Site:
Buffet-Deck 9 Terrace- Portside Waiter Station
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|
Violation:
The handle for the left storage cabinet door was in disrepair making the area difficult to clean. The area was clean during the inspection. Remediation began immediately.
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|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
33
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Site:
Buffet-Deck 9 Terrace- Aft
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|
Violation:
The aft buffet line had a perforated deckhead above the food service area. The inspector used a flashlight, directed light to the perforated deckhead tiles, and could see through to the plenum above. The plenum was heavily soiled with dust. Staff and the inspector noted that food rests directly below this deckhead. Remediation began immediately.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
27
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Site:
Buffet-Deck 9 Aft Starboard Side Beverage Station
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|
Violation:
The undercounter backflow prevention device for the coffee machine was heavily soiled. The device vents were not blocked and no dripping was seen during the inspection. Cleaning began immediately.
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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.:
39
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Site:
Buffet-Deck 9 Waves Grill
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|
Violation:
Three houseflies were seen in this area. The integrated pest management staff member was notified.
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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.
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Item No.:
27
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Site:
Bar-Deck 9 Waves
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Violation:
The backflow prevention device for the ice machine was heavily soiled. The device vents were not blocked and no dripping of water was observed during the inspection. Cleaning began immediately.
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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.:
26
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|
Site:
Bar-Deck 9 Horizon
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|
Violation:
A slimy brown debris was noticed on the face of the water supply arm. The inspector used an alcohol swab to remove the debris. The ice machine was closed and cleaning began immediately.
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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.
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Item No.:
21
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Site:
Bar-Deck 9 Horizon
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|
Violation:
At the aft entrance to the bar, the door to an undercounter storage cabinet was dented and in disrepair. The door was difficult to clean; however, during the inspection, the area was clean.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
27
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Site:
Bar-Deck 9 Terrace Cafe
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|
Violation:
The undercounter shelf unit had double-sided tape mounted on the shelf lip to stop bottles from shifting during sailing; however, the tape was sticky, soiled and not easy to clean. The tape was removed and the shelf was cleaned during the inspection.
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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.:
21
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Site:
Bar-Deck 9 Terrace Cafe
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|
Violation:
The undercounter shelf unit had double-sided tape mounted on the shelf lip to stop bottles from shifting during sailing; however, the tape was sticky, soiled and not easy to clean. The tape was removed and the shelf was cleaned during the inspection.
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Recommendation:
Ensure 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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
33
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|
Site:
Galley-Deck 9 Terrace
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|
Violation:
The deck under the fat frying machine was pitted and cracked making the area difficult to clean. The area was clean during the inspection. Remediation began immediately.
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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. Do not use carpet in these areas. Ensure bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
22
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|
Site:
Galley-Deck 9 Terrace
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|
Violation:
The water in the sanitizing bucket at the entrance to the galley was murky and cloudy. The water was removed during the inspection.
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|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
21
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|
Site:
Galley-Deck 4 Pastry
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|
Violation:
The show galley cabinet storage racks had a plastic coating that was peeling and in disrepair. The metal rack material underneath the plastic coating was rusted and in disrepair. The inspector used an alcohol pad to remove rust and debris from the rack surface. Remediation began immediately.
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|
Recommendation:
Ensure 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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
27
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|
Site:
Galley-Deck 4 Pastry
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|
Violation:
The top of two storage cabinets under the escalators was soiled with more than a day's worth of accumulated dust. Cleaning began immediately.
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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.:
21
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|
Site:
Galley-Deck 4 Bakery
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|
Violation:
The belt on the dough sheeter machine was frayed and had a tear on one side. The belt was changed during the inspection.
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|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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|
Site:
Galley-Deck 4 Pastry Starboard Side
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|
Violation:
The faceplate for the counter top induction heating oven was peeling and torn making the area difficult to clean. Remediation began immediately.
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|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
27
|
|
Site:
Galley-Deck 4 Pastry Starboard Side
|
|
Violation:
The faceplate for the counter top induction heating oven was peeling and torn. The area under to face plate was soiled with dust. Cleaning began immediately.
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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.:
26
|
|
Site:
Galley-Deck 4 Hot Line Portside
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|
Violation:
The housing for the heat lamps located over the bain marie station were soiled with food debris on the food-splash zone. The area was not in service at the time of the inspection. Cleaning began immediately.
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|
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.
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Item No.:
21
|
|
Site:
Galley-Deck 4 Hot Line Portside
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|
Violation:
In two areas inside the heat lamp housing grill above the bain marie station, the hot filament lamp was hanging down below the safety grill housing. Remediation began immediately.
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|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
|
|
Site:
Galley-Deck 4 Hot Line Portside
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|
Violation:
The faceplate label for the deck-mounted mixer was in disrepair and difficult to clean; however, the area was clean during the inspection. Remediation began immediately.
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|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
|
|
Site:
Galley-Deck 5 Beverage Station Area
|
|
Violation:
The butter slicer machine had rust in and around one of the gear shafts. Additionally, the top of the push shaft housing was chipped and the side panel had peeling paint. The inspector used an alcohol pad to remove the rust debris. The machine was not in use at the time of the inspection.
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|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
33
|
|
Site:
Galley-Deck 5 Toast Station
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|
Violation:
The deck under the toast station was soiled with bread debris from the breakfast service period. This area had been previously cleaned and lunch service was in preparation at the time of the inspection.
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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.:
19
|
|
Site:
Buffet-Deck 9 Terrace- Waiter Stations
|
|
Violation:
Two metal risers were resting against two pallets of boxed food. No food was directly impacted during the inspection. Remediation began immediately.
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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; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
33
|
|
Site:
Provisions-Meat Freezer
|
|
Violation:
An excessive amount of condensate and ice had collected on the deckhead throughout approximately 50% of the freezer. The condensate was actively dripping from the deckhead in many areas of the unit onto the boxes below. Frozen cases (approximately 50) of beef and chicken were in the freezer and had condensate drops and ice on the top of their boxes due to steady dripping from the deckhead. The inspector looked in the boxes affected by the liquid drops and frozen condensate formed on the tops of the boxes, noticed the meat and chicken were in vacuum-sealed packaging, and determined no food was immediately impacted; however, the inspector discussed with staff that once these packages are opened, the meat and chicken could be contaminated. Staff had a plan in place to remediate the issue. Active provisioning was occurring the day of the inspection.
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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.:
19
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
As the inspector approached the buffet line, the handles of a set of tongs were resting on sliced cheese in a tray during lunch service. Without being prompted, the staff member removed the cheese and tongs immediately.
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|
Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
26
|
|
Site:
Other-Deck 8 Bridge Coffee Station
|
|
Violation:
One white coffee mug, stored recently cleaned and out for service, was soiled with a red, lipstick-like residue along the beverage-contact and non-beverage-contact portion of the lip. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Other-Deck 8 Bridge Coffee Station
|
|
Violation:
One white coffee mug, stored recently cleaned and out for service, was soiled with a red, lipstick-like residue along the beverage-contact and non-beverage-contact portion of the lip. 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:
Other-Deck 8 Bridge Coffee Station
|
|
Violation:
The bottom, right drawer of the undercounter refrigeration unit was soiled with pieces of white debris and a yellow residue. Two, 1.5 liter plastic bottles of spring water were stored inside this shelf. The inspector rubbed an alcohol wipe over the surface of this drawer, and the wipe became soiled with a yellow residue. 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:
Other-Deck 3 Engineer Control Room Coffee Station
|
|
Violation:
The vented backflow prevention device for the coffee machine was visibly covered in a layer of dust. The inspector rubbed an alcohol wipe over this surface, and the wipe became soiled with dust. This backflow prevention device was approximately one foot to the right of the coffee machine. 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.:
07
|
|
Site:
Potable Water-Pipe Disinfection Prior to Installation
|
|
Violation:
Staff installed six vented backflow prevention devices for the newly installed water purification equipment on 7 June 2019; however, there was no record these devices were cleaned, disinfected, and flushed with potable water prior to installation. Additionally, there was no documentation provided these backflow prevention devices were disinfected with a free residual halogen of at least 50 MG/L (ppm) and maintained for hour hours. Additionally, there was no documentation these devices were flushed with potable water or otherwise dechlorinated until the free residual halogen is less than or equal to 5.00 MG/L (ppm). Staff stated disinfection occurred; however, no documentation was provided. Backflow prevention devices were installed on the water purification equipment located in the Deck 5 Galley, Deck 6 Housekeeping Pantry, Deck 8 Housekeeping Pantry, Deck 9 Terrace Cafe Bar, Deck 9 Terrace Cafe Coffee Station, and Deck 9 Waves Grill.
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|
Recommendation:
Clean, disinfect, and flush potable water tanks and all affected parts of the potable water distribution system with potable water: (1) before being placed in service. Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
08
|
|
Site:
Potable Water-Pipe Disinfection Prior to Installation
|
|
Violation:
Staff installed six vented backflow prevention devices for the newly installed water purification equipment; however, there was no record these devices were cleaned, disinfected, and flushed with potable water prior to installation. Additionally, there was no documentation provided these backflow prevention devices were disinfected with a free residual halogen of at least 50 MG/L (ppm) and maintained for hour hours. Additionally, there was no documentation these devices were flushed with potable water or otherwise dechlorinated until the free residual halogen is less than or equal to 5.00 MG/L (ppm). Staff stated disinfection occurred; however, no documentation was provided. Backflow prevention devices were installed on the water purification equipment located in the Deck 5 Galley, Deck 6 Housekeeping Pantry, Deck 8 Housekeeping Pantry, Deck 9 Terrace Cafe Bar, Deck 9 Terrace Cafe Coffee Station, and Deck 9 Waves Grill.
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|
Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service. Document the free halogen residual level. Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
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|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Program Log
|
|
Violation:
The cross-connection control program log stated 'see photo' for the type of backflow prevention device attached to the Deck 4 Hospital shower hose connection. There was no photo or documentation of the backflow prevention method or device attached at this shower hose connection.
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|
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. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 1 Pump Room # 2
|
|
Violation:
The potable water line from storage tank # 2213 to the main line was striped blue/gray/blue. Staff was instructed to stripe or paint this potable water line in accordance with ISO 14726 (blue/green/blue) or blue only.
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|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water.
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|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 1 Evaporator # 3
|
|
Violation:
The distillate water line leaving evaporator unit # 3, directed towards distillate water tanks, was striped both blue and blue/gray/blue. Staff was advised to remove the blue striping from this distillate water line.
|
|
Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 1 Pump Room # 2
|
|
Violation:
The hood of the atmospheric vacuum breaker backflow prevention device, attached to the portside sampling point of potable water tank # 2213, was covered in a brown and orange corrosion-like material. This corrosion-like material was visible on both the top and inside surface of the hood, and along the sides of the device. Additionally, the air vent area was partially blocked inside the hood.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis Surveillance Log (AGE) and 24-Hour Report
|
|
Violation:
The total numbers of passengers submitted on the 24-hour report for the voyage ending on 11 July 2019 did not match the total number of passengers identified on the acute gastroenteritis (AGE) surveillance log for the same voyage. The 24-hour report identified there were 592 passengers on the voyage; however, the AGE surveillance log identified there were 593 passengers. Staff verified the AGE surveillance log identified the correct amount of passengers.
|
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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.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
The three rat guards placed on three of the forward mooring lines were insufficient to preclude the entry of pests on the vessel. These rat guards were unable to fully close around the mooring lines, so staff taped the bottom of these rat guards together with flimsy, plastic tape. This plastic tape was not constructed of a durable and non-chewable material.
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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.
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Item No.:
40
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Site:
Integrated Pest Management-Proactive Inspection Pest Sighting Follow-Up
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Violation:
Staff provided a proactive inspection record and a pest sighting and service log; however, pests sighted during the proactive inspections were not always documented and followed-up. On 26 May 2019, pests were observed at the beverage table ice water dispenser. The proactive inspection report identified fumigation in this area occurred, but there was no identification of the type of pests and amount observed during this inspection or the follow-up. Additionally, this sighting of pests and follow-up was not documented in the pest sighting and service log. On 12 May 2019, pests were observed at the ice machine cold pantry. The proactive inspection report identified fumigation in this area occurred, but there was no identification of the type of pests and amount observed during this inspection or the follow-up. Additionally, this sighting of pests and follow-up was not documented in the pest sighting and service log. Corporate staff stated the proactive inspection record was no longer used.
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Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
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Item No.:
*
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Site:
Integrated Pest Management-IPM Training
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Violation:
The environmental manager responsible for the integrated pest management program provided a training certificate dated 19 March 2007. The environmental manager stated he was available for any recent training opportunities. Multiple staff members participated in an online pest management-training course on 11 July 2019.
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Recommendation:
The responsible of the IPM program would greatly benefit from updated training since the training on file dated from 12 years ago. It is strongly recommended that training is taken and documented the next time it's available.
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Item No.:
33
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Site:
Pantry-8 Forward
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Violation:
The cover to the ventilation duct, located on the deckhead over stored ice coolers and glass bottles of water, was not affixed to the deckhead and surrounded by flaking pieces of sealant. The inspector rubbed an alcohol wipe over this surface, and the alcohol wipe became soiled with black residue. The gaps between the ventilation duct and the deckhead were difficult to clean.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
10
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Site:
Recreational Water Facilities-Hair and Lint Strainer Disinfection
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Violation:
The hair and lint strainer disinfection record, dated April 2019, identified that the hair and lint strainers for the whirlpool spa system, Thalasso swimming pool, swimming pool pump # 1, and swimming pool pump # 2 were not cleaned, rinsed, and disinfected weekly. These four hair and lint strainers were disinfected on 8 April 2019, 20 April 2019, and 29 April 2019.
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Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures. Ensure that if there is not a hair and lint strainer but there is a filter before the pump, this filter must be cleaned, rinsed, and disinfected weekly.
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