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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
The illness onset date for a reportable crew member (voyage 24 April - 3 May) on the electronic AGE log did not match the date that was on the hand written medical intake form. The AGE log which was generated by the electronic medical database would not allow the date to be changed to the correct onset date. Also, a retail steward who reported to medical on 22 April with 1 case of diarrhea, was listed as non-reportable even after developing more diarrhea symptoms and meeting the GI case definition the following day. The electronic medical database would not allow the number of increase diarrhea episodes to be listed, only that more symptoms were experienced. Also, there was no way for the medical staff to change this individual to a reportable case after making them non-reportable when they initially presented to medical. This individual was properly isolated for 24 hours after last symptom.
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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]). List in the AGE surveillance log (1) the name of the vessel, cruise dates, and cruise number; (2) all reportable cases of AGE; and (3) all passengers and crew members who are dispensed antidiarrheal medication from the master of the vessel, medical staff, or other designated staff.
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Item No.:
03
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Site:
Potable Water-Production
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Violation:
Water production records indicated that on 17 May the free halogen residual did not reach 2 ppm until 2 hours after production began. Also, the free chlorine level during water production fell below 2 ppm during 28 April from 1746-2020 and on 7 April from 0230-0427.
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Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
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Item No.:
05
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Site:
Potable Water-Far Point - Lower Loop
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Violation:
The free residual halogen level measured by the halogen analyzer at the lower loop far point was not accurate to within 0.2 ppm when compared to manual readings taken by the inspector's and crew member's test kit. The analyzer showed a residual value of 1.16 ppm and the crew member's and inspector's readings averaged 1.48. The analyzer was re-calibrated.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
08
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Site:
Potable Water-Distillate Water Lines
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Violation:
The distillate water lines from the evaporators were not striped blue grey blue up to the chlorine injection point.
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Recommendation:
Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue).
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Item No.:
08
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Site:
Potable Water-Aft STBD Bunker Station
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Violation:
The air gap for the technical filling station was not at least twice the diameter of the incoming supply line. This was corrected.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Galley-Windjammer
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Violation:
The air relief vent on the backflow preventer on the water supply system for the automatic hood washing system was connected to a pipe that discharged through an added plastic tube to a drain somewhere in the bulkhead. The drain could not be observed for possible backflow preventer failure. When the added plastic tube was removed, the drain line was continuously flowing indicating a failed backflow preventer.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
16
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Site:
Galley-Windjammer
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Violation:
The hot galley bain marie for the storage of hot soups and sauces was marked Time Control. This unit was not designated on the Windjammer hot item time control plan. The items stored in the unit were labeled with time labels that started from 10:05 through 11:36 AM. They were intended to move out to the port and starboard buffets that had different setup and discard times that would have exceeded the allowable four hours.
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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 5C (41F) or less or 57C (135F) 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. 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:
Galley-Deck 5 - Turn Out Station
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Violation:
A large sauce pan of garlic and oil mixture was measured at 76F sitting on the counter. An adjacent pan of onion and oil was measured at 83F. The sous chef indicated the pan had been made earlier in the day and was intended for use throughout the day. Staff discarded both pans immediately.
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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 57C (135F) or above, or 5C (41F) or less.
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Item No.:
19
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Site:
Provisions-Beverage Storage on Large Lift
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Violation:
Pallets of beverages from an oversupply were being stored on a large freight lift under difficult to a clean deckhead and hydraulic fluid lines.
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Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; and (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
21
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Site:
Galley-Deck 4 - Entrance
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Violation:
Three bare wood plywood sheets that were soiled were being used for serving table extensions and were difficult to clean.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
21
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Site:
Galley-Deck 4 - Cold Galley
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Violation:
Two difficult to clean bare wooden handles were noted on the prosciutto slicing rack.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
22
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Site:
Galley-Windjammer
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Violation:
The glasswasher final rinse temperature gauge did not move when the final rinse cycle engaged.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (2) water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
24
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Site:
Pantry-Housekeeping Locker 3573 - Near Cabin 3134
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Violation:
A bucket of sanitizing solution was observed to be well over 200 ppm free chlorine.
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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.:
26
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Site:
Pantry-Housekeeping Locker 3573 - Near Cabin 3134
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Violation:
There was an accumulation of fine black sediment in the water return bath to the ice machine in this pantry.
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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:
Preparation Room-Fish Prep
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Violation:
Two previously cleaned sheet pans were found in the stack of pans being used in the fish preparation process were soiled with grease and dried food debris.
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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-Windjammer
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Violation:
A small amount of black sediment was observed in the icemaker's water bath.
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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 Grille / Giovanni's Restaurant
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Violation:
The grill grease chutes were soiled with old food residue.
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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:
Galley-Deck 5 - Bakery
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Violation:
The water pressure on the handwashing sink near the outer door was causing splashing from the sink to the adjacent prep counter beyond the installed splash shield.
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Recommendation:
Adjust the water pressure or provide a larger splash shield to protect the adjacent food and utensil areas from splash.
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Item No.:
29
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Site:
Preparation Room-Fish Prep
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Violation:
Raw fish was being cut and panned in a room that doubled as a thawing room. There was no handwashing sink in this room. The handwashing sink was out the closed door in the adjacent corridor.
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Recommendation:
Ensure each food preparation area, bar, warewashing area, and garbage-processing area has at least one handwashing facility located in it.
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Item No.:
29
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Site:
Galley-Deck 5 - Main
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Violation:
The maximum water temperature was measured at 72 at a non-adjustable handwash sink closest to the galley lifts.
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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.:
33
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Site:
Galley-Deck 4 - Hot Galley
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Violation:
The vent hood over the salamander was heavily soiled in the back with old grease dripping from the top of the hood system.
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Recommendation:
Ensure deckheads, and attached equipment in food preparation areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 5 - Turn Out Station
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Violation:
A drain from the automatic hood washing system was discharging to the deck and an adjacent deck scupper.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation areas are maintained in good repair.
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Item No.:
33
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Site:
Food Service General-Bulkheads / Decks
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Violation:
Damaged and poor repair decks particularly at bulkhead / deck junctures in the provisions corridors; loose bulkhead profile strips exposing bulkhead panel seams in the vegetable prep room; damaged bulkhead panels; and damaged deck tiles, with recessed grout in the galleys made these surfaces difficult to clean.
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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:
Provisions-Meat Freezer
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Violation:
A leak was noted through the fire detection system that froze on the deck in a walkway near the back bulkhead. Frozen condensate was noted on the deckhead in this freezer and other freezers from missing plastic strips in the temperature moderating curtain at the entrance. No food was impacted by these conditions.
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Recommendation:
Ensure deckheads in food storage areas are maintained in good repair.
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Item No.:
36
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Site:
Galley-Chops Grille / Giovanni's Restaurant
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Violation:
The show galley at the forward end had less than 220 lux on both the port and starboard counters.
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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.
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Item No.:
44
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Site:
Potable Water-pH Tetsting
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Violation:
When examining the water chemistry for the active bunkering process, a crew member was observed using a pH reagent that was not intended for the electronic test kit that he was using. According to the manual for the crew member's test kit, a liquid pH reagent is to be used when testing for pH and the crew member was using a tablet designed for a different manufacturer. The halogen and pH levels for the bunkering were within the required ranges.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP-during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 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 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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