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Item No.:
02
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|
Site:
Medical-Immediate Contacts of Symptomatic Crew
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|
Violation:
The review of the AGE logs found that it was not always noted whether symptomatic crew members had immediate contacts or significant others other than cabin mates.
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|
Recommendation:
An immediate contact means sharing a cabin either full or part time or sharing its bathroom facilities. This includes boyfriends, girlfriends, spouses, or other significant others. If the symptomatic crew member has no cabin mate or other immediate contact, this must be documented. 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 Gastrroenteritis (AGE) Surveillance Log
|
|
Violation:
Medical staff received three stool samples during the 24-31 December voyage but did not document this receipt on the AGE log or elsewhere. The log stated that three samples were requested but the column for samples received stated N/A. The specimens were inside a refrigerator.
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|
Recommendation:
Ensure that the AGE log is accurate and complete, including the "Specimen Received" column.
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Item No.:
03
|
|
Site:
Potable Water-Production Charts
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|
Violation:
The chart dated 8 October stated that water production started at 04:30 and had 24 hours of chlorine levels of 1.2 ppm and off the chart pH levels. Staff could not explain this chart with certainty.
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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.:
06
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|
Site:
Potable Water-Microbiological Testing
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|
Violation:
The December testing of randomly collected potable water samples for coliform/E.coli was not documented. Staff showed the inspector photographs from a camera of labeled water samples that were collected and checked with UV light on 30 December.
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|
Recommendation:
Collect and analyze a minimum of four potable water samples per month for the presence of E. coli. Collect samples from the forward, aft, upper, and lower decks of the vessel. Change the sample sites each month so that all of the potable water distribution system is effectively monitored. Conduct follow-up sampling for each positive test result.
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Item No.:
06
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|
Site:
Potable Water-Production Charts
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|
Violation:
The charts dated 12, 16, 17, 24, 26, and 27 October had several hours of highly unstable chlorine/pH readings and no notes or manual readings recorded. In addition, the charts dated 3, 6, 11, 17, and 24 November and 15 December had several hours of recordings that overlapped other recordings in 24 hours.
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|
Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system.
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Item No.:
06
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|
Site:
Potable Water-Production Charts
|
|
Violation:
The chart dated 8 October stated that water production started at 04:30 and had 24 hours of chlorine levels of 1.2 ppm and off the chart pH levels. Staff could not explain this chart with certainty. Staff added that the chart dated 9 October could belong to the same operation dated 8 October. This second chart had manual readings for the very unstable lines from the analyzer.
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|
Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system.
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Item No.:
08
|
|
Site:
Potable Water-Testable Devices
|
|
Violation:
All 31 reduced pressure zone (RPz) backflow preventers were tested in September 2017. The testing required the measurement and recording of the differential pressure at the time the intermediate vent opened. The form provided for this measurement to be recorded and documented under the 'Test 4' column, but the staff member recorded that this test was not applicable.
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|
Recommendation:
Follow the manufacturer's instructions for RPz testing and document as required.
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Item No.:
08
|
|
Site:
Potable Water-Cross-connection Control Program
|
|
Violation:
The cross-connection control program listed 8 Watts N9 backflow preventers for 4 washing machines in the deck B port crew launderette, but the inspection of the area found 6 Watts N9 backflow preventers for 3 washing machines. In addition, 12 Watts N9 backflow preventers for 6 washing machines in the deck A starboard crew launderette, but the inspection of the area found 10 Watts N9 backflow preventers for 5 washing machines. These areas were documented as inspected in October 2017.
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|
Recommendation:
Update the cross-connection control program.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Sand Filter Housing Disinfection Record
|
|
Violation:
Four of the ship's RWFs had sand filters. Form PHS 1501 for the documentation of cleaning and disinfection of hair and lint strainers and their housings also had a table for sand change, cleaning and disinfection of the sand filter housing. Staff recorded the date sand was changed and sand filter housing was cleaned and disinfected, but no remark about how disinfection was done.
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|
Recommendation:
Update the form to reflect the procedure for cleaning and sanitizing the sand filter housings. Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
13
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|
Site:
Galley-Rack Type Glasswash
|
|
Violation:
One rack of plastic cups exited the glass wash with the cups on their sides or turned over. The crew member working in the area started to take the rack to the clean storage area. Management stopped the crew member and explained that a different type of rack needed to be used for these cups. While this retraining was taking place, 3 additional racks of plastic cups exited the glass wash with the cups on their sides or turned over.
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|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
18
|
|
Site:
Galley-Appetizer Section
|
|
Violation:
Raw beef steak was stored above ready-to-eat ham and pepperoni. This was immediately corrected.
|
|
Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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|
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Item No.:
19
|
|
Site:
Provisions-Meat Thaw
|
|
Violation:
The plastic wrap around a pork belly had come unwrapped and was no longer effectively covering the pork belly.
|
|
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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|
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Item No.:
21
|
|
Site:
Galley-Bonzai
|
|
Violation:
A bowl made with raw wood was cracked, making the surface difficult to clean. Staff stated the bowl is wrapped in plastic wrap before use.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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|
|
Item No.:
21
|
|
Site:
Galley-Bakery
|
|
Violation:
Two screws were missing from the deck oven. The screws were immediately replaced.
|
|
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.:
21
|
|
Site:
Buffet-Coffee Bar
|
|
Violation:
Cords from the coffee machine were draped across the counter. This area was not soiled.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Buffet-Lido Portside Waiter Station
|
|
Violation:
One soiled plate covered with a plate cover was on the clean side of the waiter station.
|
|
Recommendation:
Ensure soiled items do not come in contact with clean areas.
|
|
|
Item No.:
22
|
|
Site:
Galley-Center Galley Flight Type Dishwash
|
|
Violation:
The flight type dishwash was out of order when the inspector was in the area. Staff stated the final rinse temperature was not reaching proper temperature. The inspector returned to the area and verified the machine was in proper working order before the completion of the inspection.
|
|
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
|
|
Site:
Galley-Rack Type Glasswash
|
|
Violation:
One rack of plastic cups exited the glass wash with the cups on their sides or turned over. The crew member working in the area started to take the rack to the clean storage area. Management stopped the crew member and explained that a different type of rack needed to be used for these cups. While this retraining was taking place, 3 additional racks of plastic cups exited the glass wash with the cups on their sides or turned over.
|
|
Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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|
|
Item No.:
22
|
|
Site:
Galley-Next to Bulkhead Opposite Center Galley Service Line
|
|
Violation:
Four plate warmers and 8 trolleys filled with plates were labeled soiled items and stored in this area. Several of the plates on the 8 trolleys were soiled with food debris. Staff stated the plates in the plate warmer had been previously cleaned, out for breakfast service, were not used, and were brought back in to be recleaned. Staff stated the trolleys were filled with plates that had been previously cleaned, but were found to be soiled when exiting the dishwash. Staff stated the crew member on the clean side placed these items on trolleys to be rewashed and that there was not enough room on the soiled side to store these dishes.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Galley-Hood Potwash
|
|
Violation:
The hood type potwash was not in working order when the inspector was in the area. Crew continued to work on the machine throughout the inspection.
|
|
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
|
|
Site:
Other-Elevator 7
|
|
Violation:
Four gray plastic lids used on gray containers used for transporting canned goods from provisions to the lido were stored on deck. These were immediately removed and sent to be washed.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dish wash
|
|
Violation:
Water was dripping onto the deck underneath the final rinse compartment.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Hood Type Potwash
|
|
Violation:
The hood type potwash was not in working order during the inspection. Staff stated there was a leak in the electrical compartment and the machine was taken out of order the morning of the inspection.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Flight Type Dishwash
|
|
Violation:
Water was dripping onto the deck from underneath the flight type dishwash.
|
|
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.
|
|
|
Item No.:
23
|
|
Site:
Galley-Racktype Glasswash
|
|
Violation:
Large pieces of food debris were found in the wash compartment.
|
|
Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deli
|
|
Violation:
The underside of the deli slicer was soiled with black debris. The slicer was immediately cleaned.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Center Galley
|
|
Violation:
The technical space of the starboard salamander was heavily soiled. This was immediately cleaned.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Lido Aft Beverage Station
|
|
Violation:
About 10 plastic cups on two trays were stored wet nested. This was immediately corrected.
|
|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
33
|
|
Site:
Galley-Dish wash
|
|
Violation:
The bulkhead under the dish wash was soiled with black debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Dish wash
|
|
Violation:
There was standing water on the deck beneath the prewash compartment of the dish wash.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Deck 2 Portside and Starboard Waiter Station
|
|
Violation:
Carpet was installed between the entrance to the main dining room from the escalators and the waiter stations. There was also no coving in the area around the carpet. Staff stated the carpet had been installed for safety.
|
|
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. Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
33
|
|
Site:
Preparation Room-Vegetable Preperation Cooler
|
|
Violation:
Water was dripping from the deckhead onto the deck. No food was impacted. The source of the drip could not be found.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Galley-Dish wash
|
|
Violation:
Water was dripping onto the deck underneath the final rinse compartment.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
37
|
|
Site:
Galley-Portside Dishwsh
|
|
Violation:
Condensate had collected above the clean side of the dish wash. No dishes were impacted.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
37
|
|
Site:
Galley-Potwash
|
|
Violation:
Condensate had collected on the deckhead above the sanitize compartment of the three compartment sink. No condensate was dripping into the sanitize compartment.
|
|
Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
|
|
|
Item No.:
37
|
|
Site:
Galley-Center Galley
|
|
Violation:
Condensate had collected on the deckhead above the combination ovens. The area was in use and no condensate dripped on food.
|
|
Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
39
|
|
Site:
Provisions-Dry Store
|
|
Violation:
One moth-like insect was observed in this area.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Provisions-Supplies Store
|
|
Violation:
One moth-like insect was observed in this area.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Dining Room-Deck 2 Portside Waiter Station
|
|
Violation:
At least four fruit flies were observed near the deck where the carpet was installed.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Beverage Station
|
|
Violation:
One fruit fly was observed in this area.
|
|
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.
|
|
|
Item No.:
41
|
|
Site:
Other-ECR Changing Room
|
|
Violation:
This toilet area had two exits. The door leading from the toilet to the area where the coffee machine used to be located did not have a sign advising a hands-free contact exit.
|
|
Recommendation:
Equip passenger and crew public toilet facilities so persons exiting the toilet room are not required to touch the door handle with bare hands. Where toilet stalls include handwashing facilities, ensure the bare-hands-free contact begins in the toilet stall. Ensure that toilet facilities with multiple exits, such as spa dressing rooms, have bare-hands-free contact at each exit. Post a sign advising users of toilet facilities to use hand towel, paper towel, or tissue to open the door unless the exit is hands free. Provide a waste receptacle for the disposal of paper towels after drying hands.
|
|
|
Item No.:
44
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
Medical staff received three stool samples during the 24-31 December voyage but did not document this receipt on the AGE log or elsewhere. The log stated that three samples were requested but the column for samples received stated N/A. The specimens were inside a refrigerator. Medical staff stated that they could not document this specimen collection in the electronic medical database or on the log. However, the VSP inspector showed them how the log generated by the electronic medial database had a drop down menu with the Yes/No choices for them to select.
|
|
Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP?during inspections and on request?knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 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 4 of the VSP 2011 Operations Manual as it relates to their assigned duties.
|
|