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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log Review
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Violation:
On the December 8-15 voyage, no information was recorded in the underlying illness column on the AGE log for one passenger. There was also no information concerning underlying illness in the passenger's medical record.
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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-Acute Gastroenteritis (AGE) Log Review
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Violation:
On the December 1-8 voyage, no information was recorded in the underlying illness column on the AGE log for two passengers and one crew member. No underlying illness information was noted in the passengers' or crew member's medical record.
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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-Acute Gastroenteritis (AGE) Log Review
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Violation:
A non-food handler crew member reported to medical on December 3 at 8:25 am with an onset time of 08:05 am. Medical staff had typed a section of the crew member's medical record to state the crew member had experienced additional symptoms on December 4 at 04:00 pm. However, the last symptom section of the medical record had not been updated to reflect this. Additionally, the anticipated release date had not been updated to reflect this. Medical staff followed proper procedure and released the crew member from isolation on December 5 at 05:00 pm.
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Recommendation:
Maintain accurate records.
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Item No.:
08
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Site:
Potable Water-Evaporator #1
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Violation:
The reduced pressure assembly device on the high saline discharge line was continuously dripping.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Evaporator #3
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Violation:
The backflow prevention device located on the high saline discharge line was a double check valve device without a relief vent.
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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; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
40
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Site:
Integrated Pest Management-Record Review
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Violation:
A crew member reported seeing fruit flies on deck 2 in a provisions area on September 5. A follow up inspection for this sighting was listed as conducted on September 5. Another follow up inspection was conducted on September 12.
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Recommendation:
Maintain accurate IPM logs.
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Item No.:
29
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Site:
Galley-Hot Galley
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Violation:
The water temperature at the handwash sink in the center of the galley was measured at 128F and could not be adjusted by the user. The main galley was in operation.
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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.:
14
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Site:
Galley-Hot Galley
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Violation:
A crew member actively cooking omelets during the breakfast service was wearing a string bracelet. A management-level chef actively working in the hot galley was wearing a wrist watch. Additionally, another management-level chef was wearing a wrist watch and stated he had prepared breakfast in the cold pantry that morning.
An additional two management-level chefs working in the main galley wear wearing wrist watches.
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Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
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Item No.:
16
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Site:
Galley-Hot Galley
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Violation:
The temperature control rolling refrigerator by the blast chiller had three different egg products stored out of temperature: a 32-ounce carton of pasteurized cholesterol free eggs was stored at 44F; A 5 pound carton of pasteurized liquid whole eggs was stored at 45F; and a hotel pan of at least 2 dozen fresh shell eggs were stored at 51F. All three products were discarded.
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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, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
20
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Site:
Galley-Hot Galley
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Violation:
The temperature control rolling refrigerator by the blast chiller was not working properly. The temperature displayed on the outside gauge prior to opening was approximately 45F. In addition, all three different egg products stored inside had internal temperatures above 41F.
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Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures.
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Item No.:
21
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Site:
Galley-Potwash
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Violation:
The plastic lid for a white, rolling storage bin that was staged in the soiled drop-off area was cracked in several areas.
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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.
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Item No.:
22
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Site:
Food Service General-Rack-Type Dishwash Machines
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Violation:
The data plates for all three rack-type dishwash machines listed the conveyor speed as 5.6 feet per minute.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine's design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
26
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Site:
Galley-Potwash
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Violation:
One previously cleaned mixing bowl stored on the clean storage rack was soiled with white encrusted 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-Equipment Storeroom
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Violation:
Two hotel pans in a stack of five previously cleaned hotel pans were slightly soiled with 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.:
21
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Site:
Food Service General-Ice Machines
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Violation:
All the ice machines in the food areas had a silver colored tape around the horizontal seams on the sides. Staff stated this tape was to cover the seams and prevent condensation from entering the machine through the seams. However, this tape was not durable or easily cleanable when it began to peel.
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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.
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Item No.:
15
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Site:
Galley-Fish Preparation
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Violation:
A plastic bin of fresh, raw half-shell oysters was stored in the walk-in refrigerator without its shellstock identification tag, which was kept in a different location, and out of its original container.
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Recommendation:
Do not remove shucked molluscan shellfish from the container in which they are received other than immediately before preparation for service. Ensure shellstock shellfish tags: (1) Remain attached to the container in which the shellstock are received until the container is empty. (2) Are maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by using an approved record-keeping system that keeps the tags or labels in chronologic order correlated to the date when the shellstock are served and the date when the last shellstock from the container is served is recorded on the tag or label.
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Item No.:
29
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Site:
Galley-
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Violation:
The water temperature at the handwash station by the combination oven was measured at 124F and could not be adjusted by the user.
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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.:
20
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Site:
Preparation Room-Potato Peeler
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Violation:
The inside of the potato peeler had two slotted fasteners.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
19
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Site:
Provisions-Deck 2 Loading Area
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Violation:
Two employee jackets were stored on top of packages of bottled water.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Buffet-Staff Mess
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Violation:
The deck in front of the counter used for condiments by the TV was carpeted.
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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. Do not use carpet in these areas.
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Item No.:
36
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Site:
Buffet-Terrace Buffet
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Violation:
The light intensity at the employee handwash station for the aft buffet line was less than 220 lux.
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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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