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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
For the 24 September - 6 October voyage, the AGE surveillance log did not include the illness onset time for the utility snack employee who experienced AGE symptoms on 1 October. Also, according to the AGE log, this crew member experienced three episodes of diarrhea, did not have underlying medical conditions, and was listed as a non-reportable AGE case.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38°C [100.4°F]). Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person's name; (5) person's age; (6) person's sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (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) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. 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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
For the 12-22 August voyage, the AGE surveillance log indicated that a waiter experienced AGE symptoms on 18 August at 16:00, but did not report to the medical center until midnight. According to the crew member's medical paperwork, this crew member actually reported to the medical center on 18 August at 18:12. Also, this crew member's medical paperwork stated that his last AGE symptoms were on 18 August at 17:30 and he was asymptomatic for 48 hours and released from isolation. This document was dated 19 August at 18:00, less than the required 48-hour isolation for food workers. The document was signed by the doctor.
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Recommendation:
Ensure the AGE surveillance log contains accurate information.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
Since the last inspection in July, the AGE logs included patients who experienced only diarrhea and did not include patients who experienced vomiting and other AGE related symptoms. The inspector reviewed the Guest Log Book, which contained all issues for which passengers reported to the medical center. Many passengers reported to the medical center with diarrhea, vomiting, and other AGE related symptoms, but these passengers were not included on the AGE log. There was no other information that could be used to determine whether or not these were reportable cases. According to the staff, the complete medical records for these passengers were no longer on the vessel.
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Recommendation:
Include on the AGE surveillance log all cases with diarrhea, vomiting, and other AGE related symptoms as described in section 4.1.2.1.3.
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Item No.:
06
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Site:
Potable Water-Bunkering and Production Records
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Violation:
There were no notations that the chlorine and pH analyzer was calibrated at the start of bunkering and production.
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Recommendation:
Calibrate at the beginning of bunkering or production when halogen and pH analyzer-chart recorders are used in lieu of manual tests and logs. Ensure the calibration is recorded on the chart.
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Item No.:
06
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Site:
Potable Water-Onboard Micrological Water Testing
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Violation:
The potable water microbiological monitoring log form included a series of instructions meant to direct the collection and analysis of potable water specimens to be analyzed with the onboard test kit used by the ship. Written instruction #3 specified that if the total coliform test was positive, that sample should be incubated for an additional 24 hours as a retest and then examined in a dark room under an ultraviolet light. The manufacturer actually specified that a sample testing positive for total coliform be examined immediately under ultraviolet light for fluorescent color indicating the presence of E. coli bacteria. This was noted on the last inspection.
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Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers' specifications.
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Item No.:
08
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Site:
Potable Water-Shock Halogenation of Tanks
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Violation:
On 16 January, the ship received water from a barge in Fuerte Amador, Panama. Onboard analyses showed that the water tested positive for coliforms and E. coli. Staff explained to the inspector that the affected potable water tanks were shock halogenated to at least 7.0 ppm of chlorine for three days and allowed the concentration to drop to 2.0 ppm prior to putting them back in service. This shock halogenation and other details of this emergency procedure were not documented. On 18 January, the water in the tanks was re-tested, and the results were negative.
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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.
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Item No.:
08
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Site:
Potable Water-Engine Wash Room
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Violation:
One of the water lines to the handwashing sink was striped blue/white/blue, indicating non-potable water. It was verified that the line carried potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
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Item No.:
10
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Site:
Recreational Water Facilities-Water Dumping & Shock Halogenation
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Violation:
The dates and times of water dumping were not documented. Also, the start and stop times of shock halogenations were not documented. The chlorine concentration of greater than 10 ppm was only documented at the end of shock chlorination.
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Recommendation:
Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Hair and Lint Strainer
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Violation:
The hair and lint strainer and the housing were cleaned, rinsed, and disinfected only three times per month and not weekly as required. These procedures occurred 10 days to 2 weeks apart.
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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.
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Item No.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
During the 24 September - 6 October voyage, a utility snack employee had an onset of AGE symptoms on 1 October at 15:00, but did not report to the medical center until 2 October at 09:33. According to his time sheet, he worked all day on 1 October and from 05:52 - 06:26 and 07:04 - 07:51 on 2 October. During the 12-22 August voyage, a waiter had an onset of AGE symptoms on 18 August at 16:00 and reported to the medical center at 18:12. According to his time sheet, he worked from 17:50 - 19:07.
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Recommendation:
Ensure that employees having AGE symptoms are restricted from work and report to the medical center as soon as having their first AGE symptom.
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Item No.:
11
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Site:
Medical-Isolation Period
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Violation:
According to the AGE surveillance log, a waiter experienced his last AGE symptom on 18 August at 17:30 but was released from isolation on 19 August at 18:00, 23.5 hours less than the required 48-hour isolation for food workers.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (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.
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Item No.:
12
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Site:
Galley-Deck 4 Entremetier
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Violation:
A food employee was cutting onions with bare hands. Staff stated that the onions would be cooked but could also end up in salads.
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Recommendation:
Ensure food employees do not contact exposed, ready-to-eat food with their bare hands and that they use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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Item No.:
12
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Site:
Galley-Deck 4 Fish Preparation
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Violation:
A food employee was cutting onions with bare hands. Staff stated that the onions would be cooked.
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Recommendation:
Ensure food employees do not contact exposed, ready-to-eat food with their bare hands and that they use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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Item No.:
13
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Site:
Galley-Deck 10 Dishwash
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Violation:
The food utility employees working at the rack-type dishwasher were not following appropriate procedures for dishwashing. The employee at the soiled end was loading the plates on racks full of food debris with a light pre-wash. The employee at the clean end of the machine was picking up plates for storage from the racks that were still soiled with food debris. Upon noticing this during the inspection, the employees were instructed by the staff to rewash the plates and pre-wash better, clean the machine, and pay more attention at the plates exiting the clean end of the machine. However, area supervisors did not correct the issue before the time of the inspection.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
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Item No.:
16
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Site:
Galley-Waves BBQ Pantry
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Violation:
Inside upright refrigerator #2, containers of ham, cheese, beef, and chicken were on time control. The unit was labeled with the set-up and discard times, but not the individual foods. The time between service set-up and closing was greater than 4 hours. This was noted in the previous inspection.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5°C (41°F) or less or 57°C (135°F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Galley-Terrace Cafe
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Violation:
A hot trolley and cold trolleys #14 and #19 used as time control units were not listed on the time control plan.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
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Site:
Buffet-Terrace Cafe
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Violation:
It was unclear if a pan of cold ham and vegetable wraps had an initial temperature of 41°F before being placed on time control in the buffet line. The food came from the main galley on deck 4 and the complete cooling process for this food was not documented.
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Recommendation:
If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food has an initial temperature of 5°C (41°F) or less or 57°C (135°F) or greater before placement on time control.
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Item No.:
16
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Site:
Galley-Deck 5 Breakfast Preparation
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Violation:
Individually wrapped butter stored in a medium lexan box in the upright refrigerator had temperatures that ranged from 64°F to 69°F. The refrigerator was working properly. The staff attributed the issue to an employee that returned the unused portion of butter from the breakfast service, from temperature control to time control back to temperature control. The butter was discarded.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57°C (135°F) or above, except that roasts may be held at a temperature of 54°C (130°F); or 5°C (41°F) or less. If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food is not placed on temperature control again and is discarded within 4 hours of placement on time control.
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Item No.:
17
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Site:
Galley-Deck 4 Vegetable Preparation
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Violation:
The cooling process of two large lexan boxes of cut lettuce prepared on October 27 was not documented. The staff stated that only the cooling process of food cooled in blast chillers was documented.
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Recommendation:
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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Site:
Galley-Deck 4 Blast Chiller
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Violation:
The cooling log had an entry for a pan of ham and vegetable wraps with a starting time of 11:20 am and an initial temperature of 45°F. At 11:47 am, there was nothing inside the blast chiller and no other entry was placed on the cooling log. Staff determined that the food was taken directly from the blast chiller to the buffet line. It was unclear if the food reached 41°F before being placed on time control.
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Recommendation:
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5°C (41 °F) is reached are maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
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Site:
Galley-Deck 4 Pastry Walk-In Cooler
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Violation:
The cooling process of three trays of crème brûlée, labeled as prepared on October 26, was not documented in a cooling log. The cooling process of a batch of crème brûlée prepared on October 27 was documented on the cooling log but the actual crème brûlée could not be found. It was unclear if the cooling log was not complete or if the crème brûlée inside the cooler was dated incorrectly.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
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Item No.:
19
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Site:
Galley-Deck 4 Walk-In Cooler 4
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Violation:
More than 20 hotel pans were taken from the blast chiller and placed on the racks of the walk-in cooler. Most of the pans had a thick film of ice that was melting and water was dripping and collecting on the lids of other pans.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Galley-Deck 4 Fish Preparation
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Violation:
The two cutting blocks on the preparation counter were scratched and scored, making them difficult to clean.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Galley-Blast Chiller
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Violation:
The blast chiller was out of order since October 1.
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Recommendation:
Repair the blast chiller.
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Item No.:
20
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Site:
Bar-Terrace Cafe
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Violation:
There were 6 slotted fasteners in the food splash zone of the espresso machine.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
20
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Site:
Galley-Polo Beverage Station
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Violation:
There were 5 slotted fasteners in the food plash zone of the espresso machine.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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Item No.:
22
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Site:
Galley-Deck 10 Dishwash
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|
Violation:
At least 3 nozzles of the final sanitizing rinse upper spray arm of the in-use rack-type dishwasher were not spraying effectively.
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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 of these guidelines; (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-Dishwash
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Violation:
The final rinse pressure gauge of the in-use rack-type dishwasher measured pressures over 25 psi. The machine's data plate required the final rinse pressure to be in the 15-25 psi range.
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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 of these guidelines; (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-Potwash
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Violation:
The final rinse pressure gauge of the in-use front-loading potwasher measured pressures over 25 psi. The machine's data plate required the final rinse pressure to be in the 15-25 psi range.
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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 of these guidelines; (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-Deck 4 Potwash
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Violation:
The final rinse pressure gauge of the in-use front-loading potwasher measured pressures over 25 psi. The machine's data plate required the final rinse pressure to be in the 15-25 psi range.
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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 of these guidelines; (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-Deck 5 Dishwash
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Violation:
One of the lower wash spray arms of the in-use flight-type dishwasher was missing an end cap preventing the arm to spray effectively. This was corrected.
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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 of these guidelines; (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-Deck 5 Glasswash
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Violation:
The final rinse pressure gauge of the in-use hood-type glasswasher measured pressures below 15 psi. The machine's data plate required the final rinse pressure to be in the 15-25 psi range.
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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 of these guidelines; (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.:
23
|
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Site:
Galley-Deck 10 Dishwash
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|
Violation:
The wash tank of the in-use rack-type dishwasher had large pieces of lettuce and other food debris. The racks full of plates leaving the clean end of the machine had large pieces of lettuce and other food debris.
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|
Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
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Item No.:
24
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Site:
Galley-Hot Section
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|
Violation:
There was no measurable free chlorine level in the sanitizing solution container. The staff instructed a crew member to change the water.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
|
|
Site:
Other-Waves Ice Cream Station
|
|
Violation:
There was no measurable free chlorine level in the sanitizing solution container. The staff instructed a crew member to change the water.
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|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
25
|
|
Site:
Other-Waves Ice Cream Station
|
|
Violation:
A wiping cloth was immersed in water with no measurable free chlorine level.
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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.:
25
|
|
Site:
Galley-Hot Section
|
|
Violation:
A wiping cloth was immersed in water with no measurable free chlorine level.
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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.:
26
|
|
Site:
Bar-Terrace Cafe
|
|
Violation:
One of the slotted fasteners in the food splash zone of the espresso machine was soiled with coffee residue. The machine was in-use but the fastener was soiled with a deep thick coffee residue of more than a day's accumulation.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Galley-Deck 4 Equipment Locker
|
|
Violation:
Two waffle makers, hot to the touch and soiled, were stored in this padlocked locker. Also, a deli slicer stored next to the waffle makers was soiled by the blade.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
|
|
Site:
Galley-Toscana Pantry
|
|
Violation:
The previously cleaned deli slicer had a slight build-up of food residue under the slicer's backplate next to the exit path of the food from the slicer blade.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
|
|
Site:
Galley-Deck 4 Trolley Wash Room
|
|
Violation:
A large rolling cart labeled 'CLEAN' was full of plates immediately adjacent to the trolley washing area. The staff stated that they did not have any other place to store those plates and that they were going to be re-washed before use.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service 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.
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Item No.:
29
|
|
Site:
Bar-Terrace Cafe
|
|
Violation:
The handwashing station had a water temperature of 147°F. The temperature could not be adjusted by the user.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
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Item No.:
29
|
|
Site:
Other-Waves Ice Cream Station
|
|
Violation:
A spoon soiled with ice cream was inside the handwashing sink.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
30
|
|
Site:
Galley-Toscana Pantry
|
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Violation:
The paper towel dispenser at the handwashing station was not working.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
30
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Site:
Galley-Deck 5 Room Service
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Violation:
The paper towel dispenser at the handwashing station was not working.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
36
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Site:
Galley-Deck 4 Hot Section
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Violation:
The light intensity above the handwashing station was less than 220 lux. The light of the deckhead light fixture was blocked by the handwashing station user.
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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.:
36
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Site:
Galley-Deck 4 Potwash
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Violation:
The light intensity above the handwashing station at the entrance of the soiled area was less than 220 lux. The light of the deckhead light fixture was blocked by the handwashing station user.
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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.:
37
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Site:
Galley-Deck 4 Potwash
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Violation:
There was heavy condensation on the deckhead over the in-use potwash machine and the clean end. The condensation was dripping on the lower door of the machine when it was open. No clean utensils appeared to be impacted.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
44
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Site:
Medical-AGE Surveillance Logs & Isolation
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Violation:
The review of the AGE surveillance logs disclosed that a utility snack employee was deemed to be a non-reportable case when he met the reportable case definition, and as a result, he was not isolated and restricted from working. The logs also disclosed that a waiter was not isolated and restricted from working for 48 hours after his last AGE symptom. In addition, only patients who experienced diarrhea were entered on the log even though other patients were seen by the medical staff with other AGE-related symptoms.
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Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP-during inspections and on request-knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP 2011 Operations Manual or by responding correctly to the inspector's questions as they relate to the specific operation, and properly trains employees to comply with Section 4 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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Item No.:
44
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Site:
Recreational Water Facilities-
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Violation:
For shock halogenations, the start and stop times or the chlorine concentrations at both the start and stop were not documented. When draining the RWFs, the times were not documented. The cleaning and sanitizing of the hair and lint strainers and the housings was only performed three times per month, not weekly. Crew members responsible for these duties did not appear to know the requirements.
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Recommendation:
Ensure the supervisor or person in charge of recreational water operations on the vessel demonstrates to VSP-during inspections and on request - knowledge of recreational water operations, is able to demonstrate this knowledge by compliance with Section 6 of the VSP 2011 Operations Manual or by responding correctly to the inspector's questions as they relate to the specific operation, and properly trains employees to comply with Section 6 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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