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Item No.:
01
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Site:
Medical-Gastrointestinal (GI) Illness Reporting
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Violation:
There are automated 24 hour and 4 hour prior to arrival gastrointestinal illness reports being submitted by the ship's computer to the Vessel Sanitation Program's electronic system from the port of Juneau, Alaska. This report is only to be submitted when the ship sails from a foreign port to a U.S. port. When reviewed in the medical center a screen from the electronic system was reviewed which indicated reports to VSP were necessary prior to arrival in the ports of Juneau and Skagway, but the ship's itinerary does not include a foreign port prior to Juneau and Skagway is the port following Juneau.
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Recommendation:
Make the necessary changes to the electronic system or operation to ensure the VSP GI illness reports are submitted as required and that unnecessary reporting is eliminated.
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Item No.:
02
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Site:
Medical-Documentation of Contacts
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Violation:
There was good documentation in the medical record of cabin mates or immediate contacts of crew gastrointestinal illness cases, but there was no documentation to indicate when there was either no cabin mate or no other contact for a crew member with reportable GI illness.
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Recommendation:
Ensure that there is clear documentation in either a paper or electronic record when there is no cabin mate or when there is no immediate contact for any crew gastrointestinal illness case. Clarifications to VSP 2011 Operations Manual -4.4.1.2.1
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Item No.:
04
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Site:
Potable Water-Distribution Chlorination
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Violation:
During 10 July a leak in the evaporator system during potable water production allowed an overdosing of chlorine to the potable water tanks that was not fully recognized or addressed prior to that water entering the potable water distribution system. The distribution system achieved a free chlorine residual of 5.4 to 5.6 ppm as recorded on the analyzer chart for a period overnight of 14 hours. Following that the free chlorine residual fell to below 5 ppm and the system operated normally as the level continued to decline to normal levels.
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Recommendation:
Provide continuous halogenation of the potable water system using halogenation injection equipment and maintain a free residual halogen between 0.2 mg/L (ppm) and 5.0 mg/L (ppm) throughout the distribution system.
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Item No.:
08
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Site:
Potable Water-Cabin 4524
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Violation:
There was a one way valve installed on the flexible shower hose in this cabin, rather than an approved backflow preventer. Staff replaced the valve with an appropriate backflow prevention device during the inspection.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities;
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Item No.:
16
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Site:
Buffet-Starboard Buffet Line
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Violation:
Smoked salmon was out for service and no public health advisory was observed on the buffet line.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?smoked salmon; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order.
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Item No.:
16
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Site:
Dining Room-Menu
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Violation:
The 'Taste of Alaska' dish on the 'Ginger' dinner menu did not have an asterisk to indicate a public health advisory and cold smoked salmon was part of the dish.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
26
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Site:
Galley-Deck 4 Ice Machines 4.4 & 4.5
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Violation:
The ice machines on deck 4 had a black residue noted around the black sensor magnet. Water from the trays touched the black magnet before going into the water return math.
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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:
Buffet-Mess Beverage Area
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Violation:
The previously cleaned juice machine in the crew mess beverage station was out of order and juice residue was noted around the nozzle area.
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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.:
27
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Site:
Galley-Chops
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Violation:
The previously cleaned grill drip pan was soiled with burnt residue in the Chops show galley.
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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-Giovannis
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Violation:
The grill had metal ribbed electrical wire covers, which were difficult to clean. Burnt residue was noted on the wire covers.
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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-Giovannis
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Violation:
Brownish water was observed in the previously cleaned grill drip pan.
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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:
Galley-Deck 4 Pastry Walk-in Freezer
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Violation:
Excessive frozen condensation was noted on the deckhead of the pastry walk-in freezer.
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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. Verify that this condition is not due to a leak of water above the deckhead.
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Item No.:
36
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Site:
Buffet-Starboard 24-hr Beverage Station
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Violation:
The light intensity was less than 220 lux at the self-service ice cream machine and in front of the beverage counter.
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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:
Buffet-Staff Mess Salad Counter
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Violation:
The lighting intensity was less than 220 lux at the staff mess salad buffet counter.
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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.:
42
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Site:
Children Area-Adventure Ocean
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Violation:
The kids club toilet room handwash sink operated on a sensor and the water temperature reached 114-115 F. Staff adjusted the temperature below 110 F during the inspection.
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Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
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