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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
On the 25 November to 3 December voyage; no information was recorded in close contact follow-up interviews section of the electronic medical database for one AGE symptomatic crewmember. Medical staff stated there was a technical issue with the software. Medical staff recorded the appropriate information in the addendum section of the database.
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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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The total number of passengers was displayed as '###' on the November 19-24 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.:
11
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Site:
Medical-Crew Late Reporting
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Violation:
On 25 November, a non-food handler crewmember reported to medical at 9:59 am with acute gastroenteritis AGE symptoms. The crewmember had a symptom onset time of 8:30 am. Medical staff produced a time sheet showing the crewmember worked from 8:14 am to 9:27 am while experiencing symptoms. Medical staff showed documentation that disciplinary action was taken.
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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.:
12
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Site:
Medical-Crew Late Reporting
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Violation:
On 27 October, a non-food handler experienced an onset of Acute Gastroenteritis (AGE) symptoms at 1625. The crewmember reported to work at 1657. Medical staff stated the crewmember told their supervisor they were experiencing symptoms and then reported to medical at 1700.
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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.:
20
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Site:
Galley-Promenade Cafe
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Violation:
One fastener was missing inside the food contact area in the pizza oven.
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Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Buffet-Lido
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Violation:
During breakfast, the clear sneeze shield at the starboard side grits service station was chipped.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. 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; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Izumi
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Violation:
The rack type glasswasher in this area was under repair 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-Promenade Cafe
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Violation:
Just prior to embarkation during setup, the solution in the sanitizing bucket contained an oily sheen.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 3 Dishwash
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Violation:
The top left spray nozzle on the final rinse arm did not have a fan-like spray pattern causing a less effective final rinse spray.
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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-Dishwash Station
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Violation:
The right top spray nozzle was partially clogged and did not have a spray-like fan pattern.
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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.:
26
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Site:
Galley-Deck 4 Coffee Station
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Violation:
Staff stated that the coffee station and coffee machines had been previously cleaned, however the inspector found a watery brown liquid in the main tank of the coffee machine. This machine was taken away immediately to be cleaned.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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-Knife Locker
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Violation:
Two previously cleaned knives in the locker in this area were soiled with a greasy substance on the blade close to the handle. These knives were removed to rewash.
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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.:
26
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Site:
Buffet-Lido
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Violation:
During breakfast one previously cleaned coffee mug out for service at the stern Lido beverage station contained 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.:
27
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Site:
Galley-Promenade Cafe
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Violation:
The packaged condiment service containers at the beverage station contained food residue beyond a day's accumulation.
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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-Promenade Cafe
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Violation:
Orange juice was dripping from inside the top of the multiflow cabinet onto the syrup boxes and shelving.
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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-Johnny Rockets
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Violation:
The undercounter compartment for cooler R-12-06 was extremely soiled with food and insulation components for the out of service cooler.
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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:
Dining Room-Sapphire
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Violation:
At each of the waiter stations, there were under-counter electrical receptacles about 2.5 inches (1 cm) off the deck. The areas around the plug receptacle were soiled with brown debris and dust. The waiter stations were in use at the time, however no food was impacted.
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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-Bain Marie Heating Station
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Violation:
The hot lamp under-cover over the bain marie station was soiled with excess debris left over from breakfast service. The area had been previously cleaned.
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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-Deck 4 Coffee Station
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Violation:
Water leaking from a chilled water line behind the milk dispenser was dripping onto the coffee station counter.
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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-Deck 2
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Violation:
The underside of the shelf over the bain marie and cold well station had an accumulation of rust.
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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 Dishwash
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Violation:
Grey water being drained from the spray wash sink was over-flowing onto the deck at the dirty end of the conveyer-type dishwasher. Staff stated that the drain was covered with food preventing the water from drain. The scupper was cleared and the deck was mopped during the inspection.
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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.:
33
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Site:
Galley-Deck 3 - Chef's Office
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Violation:
The deck under the refrigerator in the chef's office was soiled and dusty.
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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.:
33
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Site:
Buffet-Lido
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Violation:
Grey water being drained from the spray wash sink was over-flowing onto the deck at the dirty end of the conveyer-type dishwasher. Staff stated that the drain was covered with food preventing the water from drain. The scupper was cleared and the deck was mopped during the inspection.
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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:
Galley-Deck 4 Coffee Station
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Violation:
Water leaking from a chilled water line behind the milk dispenser was dripping onto the coffee station counter.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
35
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Site:
Galley-Deck 4 Dishwash
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Violation:
Grey water being drained from the spray wash sink was over-flowing onto the deck at the dirty end of the conveyer-type dishwasher. Staff stated that the drain was covered with food preventing the water from drain. The scupper was cleared and the deck was mopped during the inspection.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
38
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Site:
Dining Room-Sapphire
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Violation:
A wet mop and a bucket of water was positioned in the walkway leading to the galley area as food was being served. The mop was soiled and the water inside the bucket was dirty. The mop and bucket were removed during the inspection. No food was impacted
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
43
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Site:
Ventilation-Deck 2 Air Handling Unit AC412
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Violation:
There was green and brown sediment in the bottom of the condensate pan.
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Recommendation:
Keep air handling units clean.
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Item No.:
43
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Site:
Ventilation-Deck 4 Air Handling Unit AC735
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Violation:
There was green and brown sediment in the bottom of the condensate pan.
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Recommendation:
Keep air handling units clean.
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