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Item No.:
02
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Site:
Medical-Surveillance Log (Electronic)
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Violation:
The electronic Acute Gastroenteritis (AGE) log did not include all information as it appeared in the 2011 VSP Operations Manual.
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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.:
02
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Site:
Medical-Surveillance Log (Electronic)
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Violation:
The electronic database and interface for AGE illness data input did allow medical staff to determine/diagnose a case when 'diarrhea was in excess of what was normal for an individual.'
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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 38C [100.4F]).
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Item No.:
08
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Site:
Food Service General-Chilled Water and Brine Lines
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Violation:
The chilled water lines for the ice machines and the brine lines for the upright refrigerators were not uniquely identified. Staff stated labels were ordered and are scheduled to arrive on 14 September.
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Recommendation:
Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Galley-Deck 4 Potwash
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Violation:
A fourth test cock was not installed as a part of the Reduced Pressure zone (RPz) backflow prevention assembly attached to the large trolley wash machine.
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Recommendation:
A fourth test cock is needed in order to properly test the Reduced Pressure zone (RPz) backflow prevention assembly. If installing a new test cock, ensure the test cock is compatible with the existing RPz assembly and install the test cock as per the manufacturer's instructions.
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Item No.:
10
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Site:
Recreational Water Facilities-Test Kits
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Violation:
Existing test kits to measure Recreational Water Facility (RWF) quality parameters could not measure total alkalinity. According to the staff, new kits were on order.
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Recommendation:
Ensure a test kit is available for testing water quality parameters, including free and total halogen levels (chlorine and bromine, where applicable), pH, and total alkalinity. Ensure that test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free residual halogen normally maintained in the RWF. Ensure test kits for pH are accurate to within 0.2. Ensure all reagents are not past their expiration dates.
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Item No.:
10
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Site:
Recreational Water Facilities-Antientrapment Drain Covers
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Violation:
Gravity drains for swimming pools did not have a secondary alarm system installed or ASME A112.19.8 complaint drain cover. The gravity drain cover for the swimming pool adjacent to the slide was not an ASME A112.19.8 compliant cover. The existing cover was installed directly over the old drain cover, which created a 'zero' space sump.
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Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant anti-entrapment/anti-entanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency. For installation of a new ASME A112.19.8 drain cover at the pool adjacent to the slice, ensure that the new cover allows for "zero" space placement directly on top of the old flat grated drain cover. Typically, most ASME A112.19.8 drain covers have a sump space requirement and require such covers to be mounted on flanges and not directly to old existing drain covers.
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Item No.:
10
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Site:
Recreational Water Facilities-Automated Free Halogen and pH Testing
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Violation:
Chart recorders or electronic data loggers with security features were not installed to record pH and free residual halogen for each Recreational Water Facility (RWF) from either the body of the RWF or from a return line before the compensation/buffer tank. According to the staff, recorders will be installed in the next few months.
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Recommendation:
Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank. Install appropriate sample taps for analyzer calibration. In the event of equipment failure, measure free residual halogen and pH by a manual test kit at the RWF or return line at least hourly for whirlpool spas, spa pools, children's pools, and wading pools and every 4 hours for all other RWFs. Record manual readings on a chart or log, retain for at least 12 months, and ensure that they are available for review during inspections. Complete repairs on malfunctioning halogen analyzer-chart recorders within 30 days of equipment failure. Provide an audible alarm in a continuously occupied watch station to indicate low and high free halogen and pH readings in each RWF.
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Item No.:
16
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Site:
Galley-
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Violation:
The posted time control plan did not indicate the Baines marie were time control units for hot foods prior to going out for service. The Baines marie were labeled as being on time control. Also, the posted time control plan contained numerous water spots and the ink was smeared, making it difficult to read portions of the 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-Egg Harbor
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Violation:
A consumer advisory was not posted at food outlets where eggs were cooked to order.
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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., "oysters on the half-shell," "hamburgers," "steaks," or "eggs"); AND that they can be cooked to order and may be served raw or undercooked; 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.:
19
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Site:
Buffet-Crew Mess
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Violation:
Handles of serving utensils for three plates of food out for self-service were in contact with the food product.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Ensure that if there is self-service of scooped frozen dessert, service is out of shallow pans no deeper than 4 inches (100 millimeters) and no longer than 12 inches (300 millimeters).
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Item No.:
20
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Site:
Galley-Samba
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Violation:
Slotted fasteners were used for the handles of the cold basin cover. When the cover was closed, these slotted fasteners were in the food splash zone.
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Recommendation:
Replace the fasteners with non-slotted fasteners.
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Item No.:
21
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Site:
Galley-Giovanni's
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Violation:
The electric supply cables to the grooved steak grill were shielded by stainless steel braid and were located in the built-in stainless steel grease collection compartment. The braided cables were difficult to clean and were exposed to splash from the grill. This item was noted on the previous inspection. Staff showed a purchase order dated 22 July for new coiled cables.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
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Site:
Food Service General-Ice Machines
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Violation:
Quaternary ammonia test strips were not available to test the concentration of quaternary ammonia used to sanitize the internal food contact surfaces of ice machines. Staff used peracetic acid test strips for the cleaning solution, not the sanitizer solution.
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Recommendation:
Accurately determine the concentration of the sanitizing solution by using a test kit or other device.
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Item No.:
33
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Site:
Galley-Windjammer
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Violation:
In the buffet preparation area at the back handwash station, there was a gap at the lower bulkhead where it met the deck/bulkhead coving. Also, there were gaps along the horizontal panel at the deck/ bulkhead juncture.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
Deck tiles and deck/bulkhead coving tiles were cracked, chipped, or broken in many food areas. This included the Windjammer port hot island, Giovanni's galley below the fire extinguisher, Chops Grille to the right of the entrance door, deck 5 main galley bakery at the handwash station next to reach-in refrigerator R-05-11, and deck 5 main galley hot line.
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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:
Buffet-Windjammer Starboard Hot Island
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Violation:
From the service side, there was a seam between two counter top panels above the left middle undercounter hot holding unit. It appeared soft sealant was used, which loosed as it became warm.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-Windjammer Dishwash Area
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Violation:
A gap leading to a void space was present where the water lines for the handwash station penetrated the bulkhead.
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Recommendation:
Close the gap to the void space with a light colored material that is hard, durable and easy to clean.
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Item No.:
36
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Site:
Food Service General-Lighting
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Violation:
The light intensity was below 110 lux behind and around many pieces of deck- and counter-mounted equipment throughout food preparation, storage, and dispensing areas.
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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.
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Item No.:
36
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Site:
Other-Izumi
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Violation:
The light intensity was below 220 lux on the back preparation 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:
Galley-Windjammer Hot Line
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Violation:
The light intensity was below 220 lux on the preparation counter to the right of the deep fryers.
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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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