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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The ship was using the electronic medical record system eSeaCare. The review of the AGE logs for the last 5 cruises revealed that there were a number of instances where the AGE log did not have information in the 'Sex' column. Medical staff stated that they did not enter that information as it was taken by eSeaCare from the passenger and crew manifests. If the manifests did not have that information, the 'Sex' column fields were not populated. Also, there were a number of times that the fever columns on the logs had temperatures from 208.2F to 211.8F. The review of the logs along with the medical staff confirmed that these temperatures were calculations done by eSeaCare and not actual numbers entered by a staff member. Medical staff added that they knew about these missing 'Sex' fields and fever fields with inaccurate data, but the system did not allow them to make corrections. On 16 March, a crew member reported to the medical center with AGE symptoms. After further evaluation, it was known that the individual had an underlying illness to be considered in the diagnosis and determination if it was a reportable case, but it could not be entered in the AGE log. It was fully documented in medical notes. The AGE log had 'None' for underlying illness. No cases appeared to be reported incorrectly.
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Recommendation:
Ensure that AGE surveillance logs contain accurate information. 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-Asymptomactic Cabin Mates/Close Contacts Follow-Ups
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Violation:
The ship was using the electronic medical record system eSeaCare. The review of the AGE logs for the last 5 cruises revealed a number of instances where the date and times of the daily verbal interviews with asymptomatic close contacts by the medical staff until 48 hours after the ill crew members' symptoms began were either the same or at times where the medical staff were not working. Most of the instances identified were after eSeaCare was updated on 12 March.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members' symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
08
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Site:
Galley-Deck 3 Beverage Station
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Violation:
There was no backflow prevention device on the water line to the water dispenser on the soda machine. An appropriate backflow prevention device was installed during the inspection.
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Recommendation:
Install a backflow prevention device.
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Item No.:
12
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Site:
Pantry-Pantry 7.4.10
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Violation:
Upon arrival to the pantry, a refrigeration employee was holding the plastic panel that covered the cuber panel of the ice machine. The inspector asked the employee if he washed his hands prior to handling the food-contact surfaces and he pointed out to the handwashing station that had low water pressure and no soap dispenser. The employee also had fresh blood on one of the fingers of the left hand. He explained to the inspector that he cut himself shortly before entering the pantry.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (1) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (2) After using the toilet room; (3) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (4) After handling soiled equipment or utensils; (5) During food preparation, as often as necessary to remove soil and contamination and to prevent cross- contamination when changing tasks; (6) When switching between working with raw food and working with ready-to-eat food; (7) Before putting on gloves for working with food or clean equipment and between glove changes; and (8) After engaging in other activities that contaminate the hands. Ensure food employees wash their hands. Ensure employees with open, bleeding cuts on their hands do not work in food areas.
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Item No.:
13
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Site:
Pantry-Pantry 7.4.10
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Violation:
Upon arrival to the pantry, a refrigeration employee was holding the plastic panel that covered the cuber panel of the ice machine. The inspector asked the employee if he washed his hands prior to handling the food-contact surfaces and he pointed out to the handwashing station that had low water pressure and no soap dispenser. The employee also had fresh blood on one of the fingers of the left hand. He explained to the inspector that he cut himself shortly before entering the pantry.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
16
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Site:
Galley-Deck 5 Pantry
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Violation:
There was a tray of ham and cheese sandwiches that were on the preparation counter for the staff mess. The sandwiches were on time control, but were not labeled with the discard time. Also, there was a tray of ready to eat sandwiches on the opposite counter with a 7-day discard label, but the sandwiches were on time control.
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Recommendation:
Label all potentially hazardous food on time control on counters with the discard time. Remove the 7-day discard label when food is removed from temperature control and placed on time control.
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Item No.:
16
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Site:
Galley-Deck 4 Bakery
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Violation:
The time control plan indicated there was a unit #4005 on time control, but this unit was not labeled for time.
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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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
16
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Site:
Galley-Deck 3 Pastry
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Violation:
The time control plan stated the ice cream cold well compartment was on time control, but this was unit was not labeled for time.
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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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
19
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Site:
Bar-Vintages
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Violation:
Two partially filled boxes of crackers were stored in the right wooden storage cabinet on the back bar. The wooden cabinet was not designed for food storage and had difficult to clean features such as gaps, seams, and electrical cables. The boxes were moved.
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Recommendation:
Do not store foods: (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
19
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Site:
Galley-Jade Starboard Dry Food Cabinet
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Violation:
Several binders and papers were stored on the top shelf next to dry food products.
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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.:
19
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Site:
Galley-Deck 5 Locker 5821
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Violation:
Several cases of beer, wine, and soda were stored on the deck.
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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.:
19
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Site:
Galley-Deck 5 Hot Galley
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Violation:
Several binders and papers were stored on the top shelf next to dry food products in the dry food locker to the left of the combination ovens.
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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 Starboard Beverage Station
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Violation:
There were slotted fasteners in the food-splash zone of the diet soda dispenser on the soda 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. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
20
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Site:
Galley-Deck 3 Beverage Station
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Violation:
The right bulk cream dispenser tube was more than one inch.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
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Site:
Buffet-Crew Mess Beverage Station
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Violation:
There was not enough cleaning space around and above the deck-mounted ice machine to ensure that it was properly cleaned. There was 3.5 inches between the left bulkhead and the left side of the ice machine, 4.5 inches between the counter and the right side of the ice machine, and 1.5 inches between the top of the ice machine and the deckhead. The inspector could not get to the back of the machine to check the backflow prevention device or the chilled and potable water lines.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
21
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Site:
Buffet-Windjammer Coffee Station C
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|
Violation:
The counter-mounted hot water machine was installed with less than a 4 inch clearance from the counter making cleaning difficult.
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Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
21
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Site:
Buffet-Windjammer Coffee Station B
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|
Violation:
The counter-mounted hot water machine was installed with less than a 4 inch clearance from the counter making cleaning difficult.
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Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
22
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Site:
Galley-Deck 4 Warewashing
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|
Violation:
The final curtain at the clean side of the in-use conveyor warewash machine was fraying in few areas.
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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.
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Item No.:
22
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Site:
Galley-Deck 4 Pot Wash
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Violation:
A large amount of water was leaking out of the top of the in-use warewash machine. This was corrected during the inspection.
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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 Warewashing
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Violation:
The final rinse spray nozzles on the in-use conveyor warewash machine did not have an effective spray pattern in the top or the sides of the final rinse manifolds. There was hardly any water coming from any of these nozzles. As a result, the final sanitizing rinse temperature measured by the inspector was between 131 and155F after three attempts. The machine was shut down for repair.
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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.
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Item No.:
24
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Site:
Galley-Deck 4 Warewashing
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Violation:
The inspector measured the final sanitizing rinse temperature of the in-use conveyor warewash machine three times and obtained temperatures between 131 and 155F. When the curtains were removed to evaluate the final rinse spray pattern, the inspector and ship's staff found that it was not effective and there was hardly any water coming from the spray nozzles in both the upper and side final rinse manifold spray arms. The machine was shut down for repair. After the machine was fixed, the inspector and ship's staff re-evaluated the machine and the final sanitizing rinse temperature was between 162 and 163F.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Deck 3 Beverage Station
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|
Violation:
The previously cleaned juice dispenser had a brown residue in some of the dispenser nozzles and the food-splash panel was soiled throughout with old juice residue.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 4
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Violation:
There was excess gray residue in the water bath compartment under the ice cuber panel in the deck-mounted ice machine #4811.044.2008.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Deck 4 Beverage Station
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Violation:
There was a sticky black residue on the outside edge of the water bath compartment under the cuber panel of deck-mounted ice machine #4811.044.2033.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Plaza Bar Liquor Cabinet
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Violation:
Several shelves were soiled with food debris. The right side of the top shelf was soiled with a light brown powder. Several bottles of liquor were stored on each shelf.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Dining Room-Deck 4 Michael Angelos
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|
Violation:
There were three stacks of plates not covered or inverted on waiter station #1920.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Galley-Deck 4 Warewashing
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Violation:
There were three wired bread baskets on the deck underneath a sink on the soiled landing of the warewashing area. The sink had an intact drain, but the staff stated they used the bread baskets to collect excess food debris from the landing area.
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Recommendation:
Do not use food service equipment as strainers for the sink drains.
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Item No.:
28
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Site:
Galley-Deck 5 Room Service
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|
Violation:
A cutting board and knife were stored on top of the liquor cabinet across from electrical locker 5795.
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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
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Site:
Pantry-Pantry 10.3.03
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|
Violation:
The handwashing station had a water temperature of 126F. The temperature could not be adjusted by the user.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) 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 49C (120F).
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Item No.:
29
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Site:
Galley-Deck 4 Warewashing
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Violation:
A pair of rubber gloves worn by a worker were stored hanging partially over the waste receptacle of the handwashing sink.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
29
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Site:
Galley-Deck 4
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Violation:
The handwashing sink near the beverage station had a temperature of 126F as measured by the inspector. The user could not adjust the temperature.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) 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 49C (120F).
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Item No.:
30
|
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Site:
Pantry-Pantry 7.4.10
|
|
Violation:
The soap dispenser at the handwashing station was half full of soap, but was in disrepair and was not dispensing soap. Housekeeping staff took away the dispenser to be repaired or replaced.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
|
|
Site:
Buffet-Windjammer Coffee Station C
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|
Violation:
Two light fixtures above the coffee machines were loose and hanging from the deckhead.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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|
Site:
Bar-Pool
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|
Violation:
One of the bulkhead-mounted electrical cable brackets between the ice cream machines was loose, exposing a gap.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
|
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Site:
Galley-Deck 3 Cleaning Locker
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|
Violation:
The locking pin was missing, creating a hole in the door for the cleaning locker near the warewashing area.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
|
|
Site:
Galley-Deck 4 Food Lift SL#14
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|
Violation:
There was a build-up of heavy dust and an old black residue on the bulkheads on both sides in the front of the lift.
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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.:
34
|
|
Site:
Galley-Windjammer Warewash
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|
Violation:
The drain for the handwash sink by the soiled landing of the flight-type dishwash machine was loose allowing water to splash and pool on the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
|
|
Site:
Bar-Pool
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|
Violation:
In the technical compartment below the speed rail, the drain line for the ice bin was not sloped to drain and water had accumulated in the line.
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|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
|
|
Site:
Galley-Deck 5 Warewash
|
|
Violation:
The plastic drain tube for the handwash sink by the soiled loading area of the flight-type dishwash machine was missing causing water to splash on the deck.
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|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
|
|
Site:
Pantry-Pantry 7.4.10
|
|
Violation:
The handwashing station had a very low water pressure. Housekeeping staff stated that there had been a stronger and effective pressure in the morning.
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|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
The light intensity was less than 220 lux at the bread and dessert self-service line.
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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
|
|
Site:
Buffet-Crew Mess Beverage Station
|
|
Violation:
The light intensity was less than 110 lux on the left side of the deck-mounted ice machine and less than 220 lux in front of the deck-mounted ice machine.
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|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment. 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
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
The light intensity was less than 220 lux at the dessert self-service line.
|
|
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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