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Item No.:
*
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Site:
Other-Engine Coffee Station
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Violation:
Crew showed the inspector an ante-room to the changing room where they would like to set up a coffee station. There was no food equipment or food in the room at the time of the inspection. Crew were advised to close all gaps and seams on the bulkhead and deckhead, and to add coving between the deck and bulkhead. Crew were advised to remove nonfood equipment and to raise food equipment off the deck for cleaning. Crew were advised to install a waste bin for the handwash station and to have a separate bin for food waste that complies with the VSP Operations Manual. Crew were advised that smoking and changing in this room is strictly prohibited. Crew were advised to contact their corporate office to ensure the coffee machine was for commercial use and easily cleanable prior to installation of the machine. It was unclear if the proposed machine was designed for home use or commercial use. Crew stated there would be no milk, cream, or other potentially hazardous food present. Crew were advised the area will need to be cleaned as a food area.
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Recommendation:
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Item No.:
*
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Site:
Galley-Deck 10 - Steakhouse
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Violation:
There was an accumulation of rusty water on the deck inside of the fire hatch labeled 10.21. There was no identified source of this leak. Staff corrected this right away.
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Recommendation:
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Item No.:
02
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Site:
Medical-Late Report
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Violation:
On 1 January, a staff member had an onset of acute gastroenteritis (AGE) symptoms and reported to medical. There were no close contacts listed, and there was no note to confirm that medical staff asked the patient if they had any immediate close contacts and/or cabin mates
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Recommendation:
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Item No.:
02
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Site:
Medical-Asymptomatic Close Contact Follow-Up
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Violation:
On 16 January, a food worker had an onset of symptoms of acute gastroenteritis (AGE) at 1530 and reported promptly at 1535. Three close contacts were interviewed by medical staff and followed-up until 1229 on 18 JAN, which was 3 hours early. Medical staff explained that the electronic medical system creates an automatically generated email that is sent to supervisory staff. Supervisors provide the email to the close contacts, who then promptly report at the time specified in the email. All three close contacts reported at the same time. The same issue occurred on 19 December 17 when 2 close contacts were interviewed at 0806, but the ill crew member had symptom onset at 1045 and reported to medical at 1110 on 17 December 17. On 21 December 17, a nonfood worker had illness onset at 1945 and reported at 2015. The last follow up for four close contacts (some food workers) occurred at 0828 on 23 December 17.
On 18 January a nonfood worker had an onset of symptoms of acute gastroenteritis (AGE) at 0830 and reported at 0905. The asymptomatic close contact was not interviewed by medical staff for the first time until 1636 on 19 January. There was a second follow up at 1637 entered on 19th January. Crew explained this was likely due to a clerical error, and that the interview on the 18th was probably entered on the 19th. The last follow up was due to occur after the inspection.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for asymptomatic close contacts: (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.:
10
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Site:
Recreational Water Facilities-Main Pool
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Violation:
The shepherd's hook was not clearly visible from the entire perimeter of the pool. There was a rack of life jackets that blocked half of the shepherd's hook. The lounge chairs at the pool also impeded visibility from the perimeter of the pool. Crew stated they would relocate the hook.
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Recommendation:
Provide a rescue or shepherd?s hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd?s hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends. Ensure the approved flotation device includes an attached rope that is at least 2/3 of the maximum pool width.
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Item No.:
10
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Site:
Recreational Water Facilities-Main Pool Starboard Jacuzzi
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Violation:
The starboard Jacuzzi located adjacent to the main pool measured 106F by the inspector. Crew measured 106.9F. Crew immediately closed the facility.
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Recommendation:
Provide a temperature-control mechanism to prevent the temperature from exceeding 40C (104F) on whirlpool spas and spa pools.
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Item No.:
11
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Site:
Medical-Late Report
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Violation:
On 19 January, a food worker had an onset of acute gastroenteritis (AGE) symptoms at 1100 but did not report to medical until 1715. The crew member worked conducting administrative duties from 1625-1700 but did not handle food. She did not eat in crew mess. The crew member will be disciplined and receive retraining when released from isolation. Supervisors informed the inspectors of this case prior to the inspection of the medical center.
On 7 January, a nonfood worker had symptom onset of acute gastroenteritis (AGE) at 0845 but did not report to medical until 1814. The crew member was not working and did not eat in crew mess..
On 26 December, a nonfood worker had an onset of acute gastroenteritis (AGE) symptoms at 0500 but did not report to medical until 1315. The crew member did not work and did not eat in crew mess.
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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.
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Item No.:
11
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Site:
Medical-Late Report
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Violation:
On 7 January, a nonfood worker had symptom onset of acute gastroenteritis (AGE) at 0845 but did not report to medical until 1814. The crew member was not working and did not eat in crew mess.
On 1 January, a staff member had an onset of acute gastroenteritis (AGE) symptoms and reported to medical. There were no close contacts listed, and there was no note to confirm that medical staff asked the patient if they had any immediate close contacts and/or cabin mates.
On 26 December, a nonfood worker had an onset of acute gastroenteritis (AGE) symptoms at 0500 but did not report to medical until 1315. The crew member did not work and did not eat in crew mess.
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Recommendation:
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.:
19
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Site:
Other-Engine Changing Room
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Violation:
Approximately ten coffee bricks were stored in a locker in the changing room, along with a box of small coffee packets. These items were removed.
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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. Do not store foods: (1) In dressing rooms.
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Item No.:
19
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Site:
Provisions-Corridor
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Violation:
There were approximately five pallets of packaged bottles of water stored in this area which did not have an enclosed deckhead. There deckhead was constructed of metal slats which were spaced approximately two inches apart exposing plenum above.
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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.:
19
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Site:
Galley-
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Violation:
There were approximately 30 soiled plastic bins stored in a single stack near the handwash sink and adjacent convection ovens. The proximity of these soiled plastic bins could cross contaminate the handwash sink and any food taken from the convection oven or the non-food contact areas of the oven. Staff relocated these to the main galley potwash for proper storage and washing.
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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.:
20
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Site:
Galley-Water Station - Port Side
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Violation:
The counter top ice dispenser was broken. A work order posted on the table top noted that the unit had been broken for two days. Staff stated that they are awaiting parts to make a repair.
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Recommendation:
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:
Galley-Center
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Violation:
The conduit for the potable water supply line located behind the convection oven was separated from the bulkhead making this area difficult to clean. The sealant material was peeled and jagged. Staff responded right away to repair this.
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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:
Galley-Glasswash Machine Final Rinse
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Violation:
The glasswash in this area had a final rinse temperature of 176 degrees F when tested two times using the stick method. The final rinse gauge was reading from 180-185 degrees F during this time. There was no glassware passing through when the inspector entered the area. The gauge seemed to malfunction. Staff repaired the machine right away before putting it back into use.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
22
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Site:
Galley-Outboard
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Violation:
The flight-type warewash machine in this area had a requisition request attached which stated that on 23 November 2017, the machine's main wash gauge display panel broke. Staff stated that they were still awaiting the part so it could be repaired. A plan was in place for staff to manually test and record the wash temperatures to ensure they were reaching proper temperatures.
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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. 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-
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Violation:
Due to insufficient storage space, there were approximately 30 soiled plastic bins stored in a single stack near the handwash sink and adjacent convection ovens. The proximity of these soiled plastic bins could cross contaminate the handwash sink and any food taken from the convection oven or the non-food contact areas of the oven. Staff relocated these to the main galley potwash for proper storage and washing.
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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.
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Item No.:
26
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Site:
Buffet-Comfort Kitchen - Starboard
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Violation:
There was one previously cleaned plate in this area which was lightly soiled with a greasy film. Staff sent this for cleaning.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (2) Each time there is a change from working with raw foods to working with ready-to-eat foods; (3) Between uses with raw fruits and vegetables and with potentially hazardous food; (4) Before using or storing a food temperature measuring device; (5) At any time during the operation when contamination might have occurred.
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Item No.:
28
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Site:
Other-Engine Changing Room
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Violation:
Approximately five boxes of coffee stirrers were stored in a locker in the engine changing room. These were removed.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
33
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Site:
Galley-Center Galley
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Violation:
There was a steady leak of brown liquid coming from an access hatch near the doorway to the sushi area. The liquid did not come in contact with any food or food contact surfaces nor did the liquid pool on the deck. Crew were present to address the issue as well as actively clean it. The leak was repaired 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. 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:
Galley-Center
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Violation:
Soup kettles #1 and #3 located on the starboard side had condensate lines which were leaking and pooling onto the deck. Staff responded right away and corrected this 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-Comfort Kitchen - Starboard
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Violation:
There were multiple areas throughout the pastry area where there was recessed grout as well as damaged tiles. Staff presented an ongoing maintenance and repair plan which listed this area.
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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.:
33
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Site:
Galley-Blue Iguana Hallway - Deck 9
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Violation:
There was a wet mop secured to a bulkhead-mounted clip with the mop head pointed downward. The mop was dripping onto the deck causing water to pool.
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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:
Provisions-Fruit Store Room
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Violation:
There were multiple areas of the deck which had recessed, missing or damaged grout. Staff stated that this area is on the lists of planned maintenance.
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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.:
33
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Site:
Preparation Room-Room #12
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Violation:
There was a slight leak coming from the deckhead located just inside the entrance to this area. Staff identified this upon entering the area. There was no water pooling on the deck.
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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:
Provisions-Corridor
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Violation:
There were approximately five pallets of packaged bottles of water stored in this area which did not have an enclosed deckhead. There deckhead was constructed of metal slats which were spaced approximately two inches apart exposing plenum above.
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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.:
34
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Site:
Galley-Center
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Violation:
Soup kettles #1 and #3 located on the starboard side had condensate lines which were leaking and pooling onto the deck. Staff responded right away and corrected this during the inspection.
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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-Blue Iguana Hallway - Deck 9
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Violation:
There was a wet mop stored pointed downward where it was dripping onto the deck. There was water pooled on the deck.
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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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