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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE)
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Violation:
On 19 and 24 October information in the Underlying Illness column on the AGE log included patient medical history information not directly pertinent to an underlying cause of AGE. The medical staff explained that this is related to the electronic patient record and medical history populates the underlying illness part of the AGE log.
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Recommendation:
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.:
08
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Site:
Galley-Breakfast Buffet Cook Line
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Violation:
The reduced pressure backflow preventer in cook line's automatic hood wash system had a significant leak from the atmospheric vent. This leak indicated the valve had failed and did not provide protection from the hood washing system's soap from entering the potable water system.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Galley-Breakfast Buffet Cook Line
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Violation:
The reduced pressure backflow preventer in cook line's automatic hood wash system had a significant leak from the atmospheric vent. This leak indicated the valve had failed and did not provide protection from the hood washing system's soap from entering the potable water system.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE)
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Violation:
On 3 October the medical log indicated a non-food handler crew member started experiencing acute gastroenteritis (AGE) symptoms at 0900 but did not report until 1100. The work record for this individual indicated they did not work that day. This crew member received documented disciplinary actions for reporting late.
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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. When nonfood 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 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
26
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Site:
Galley-Appetizer Preparation
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Violation:
A previously cleaned buffalo chopper blade stored in the adjacent knife locker was soiled with a small amount of dried food soil.
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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-Appetizer Preparation
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Violation:
A previously cleaned buffalo chopper blade stored in the adjacent knife locker was soiled with a small amount of dried food soil.
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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-Forward Service Line - Cook Line
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Violation:
The bottom broiler in the double stack broiler unit that had been previously cleaned and had an accumulation of grease and food residue in the bottom back right corner.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt and food residue.
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Item No.:
27
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Site:
Galley-Forward Service Line - Cook Line
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Violation:
The bottom broiler in the double stack broiler unit that had been previously cleaned and had an accumulation of grease and food residue in the bottom back right corner.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dirt and food residue.
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Item No.:
33
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Site:
Bar-Lobby
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Violation:
The deck under the coffee maker behind the trash can was soiled with food and debris beyond 24 hours of accumulation.
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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
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Site:
Bar-Lobby
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Violation:
During embarkation the recently repaired drain for the handwash sink in this area leaked into the trashcan below when used.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
39
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Site:
Bar-Lobby
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Violation:
During embarkation one fruit fly was observed by the coffee maker and one fruit fly was observed at the service counter on the prepared fruit juices for service.
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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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