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Item No.:
02
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Site:
Medical-Asymptomatic Immediate Close Contact Interviews
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Violation:
There were three instances where the immediate close contacts of symptomatic crew members had their final (48 hour) interview less than 48 hours after the ill crew member's symptoms began including: 1) On 8 FEB, a crew member became symptomatic at 1345 and reported to medical at 1400, but the last interview for the immediate close contact occurred at 1104 on 10 FEB; 2) On 11 FEB, a crew member became symptomatic at 1705 and reported to medical at 1715, but the last interview for the immediate close contact occurred at 1500 on 13 FEB; and 3) On 10 JAN, a crew member became symptomatic at 1535 and reported to medical at 1600, but the final interview for the immediate close contact occurred at 0921 on 12 JAN. Crew confirmed that while the ship changed time zones, the electronic medical data system did not change times, and so time zones would not affect the counting of 48 hours. Crew members reported that they follow-up with close contacts when the electronic system prompts them. Crew members also stated that during the final interview, they remind crew members to report to medical if they develop symptoms.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for nonsymptomatic immediate close contacts: (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.:
08
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Site:
Potable Water-Fan Room Visual Inspection List
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Violation:
There was no result listed for the 16 visual inspection of backflow preventers in the fan rooms. Crew stated the inspections had taken place and the backflow preventers were not leaking, but this was not noted on the log.
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Recommendation:
Retain the inspection and test results for backflow prevention devices for at least 12 months and ensure they are available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Cartridge Filter Housing Disinfection
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Violation:
Documentation demonstrated that crew were not consistently disinfecting the cartridge filter housing for the Main Pool and Solarium Pool when the cartridge filter was changed. When the pool was drained and the filter was changed, the housing was disinfected; however, when the filter was changed but the pool was not drained, the filter was not disinfected. Between December 2017 and February 2018, the Solarium Pool cartridge filter was changed 12 times when there was no disinfection of the cartridge filter housing. Between December 2017 and February 2018, the Main Pool cartridge filter was changed 5 times when there was no disinfection of the cartridge filter housing. The crew member responsible for changing the filters confirmed that during these instances, the pool was not drained, and that they only disinfected the filter housing when the pool was drained. In these cases, 'No' or 'N/A' was written in the cartridge filter housing disinfection box on the form. Crew members changed the cartridges on other occasions in the same time frame when the pool was drained, and in those instances the filter housing was recorded as being disinfected. This scheduled allowed the filter housing to be disinfected approximately every 2 weeks.
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Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. 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.:
10
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Site:
Recreational Water Facilities-Children's Pool and Slides
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Violation:
The water used in the water slide was drawn from the compensation tank (which was shared with the kid's pool), went through a pump and headed directly to the top of the water slide without going through filtration. The return water from the water slide went directly to the compensation tank. The water drawn from the compensation tank that was used for the kid's pool went through filtration, chlorination, and pH control. Staff stated if the chlorine level in the water slide needed to be raised, the injection would occur through the kid's pool supply line. Crew maintained documentation onboard of their correspondence with VSP which stated the issue is due to be corrected on May 20, 2018.
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Recommendation:
Filter recirculated RWF water.
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Item No.:
19
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Site:
Galley-Windjammer
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Violation:
Water was collecting at a deckhead seam by the door inside cooler D11-02 and dripping onto a tray of closed canned juices.
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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.
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Item No.:
21
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Site:
Galley-Hot Galley
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Violation:
The gasket on an in-use combination oven was in disrepair; this caused water to drip on the deck adjacent to the soup kettles.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
21
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Site:
Galley-Windjammer Pantry
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Violation:
When the door was opened on three consecutive side-by-side under-counter coolers, the door gasket was not installed correctly in the track; this caused the coolers to close improperly.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.:
26
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Site:
Galley-Dishwash
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Violation:
One previously cleaned pair of red serving tongs that was stored in the clean drying area contained food debris on the food-contact surface.
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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.:
28
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Site:
Pantry-Vintages
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Violation:
An opened 12-ounce water bottle was stored on a rack of previously cleaned martini glasses in a green rack.
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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-Windjammer
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Violation:
Water was collecting at a deckhead seam by the door inside cooler D11-02 and dripping onto a tray of closed canned juices.
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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-Windjammer Pantry
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Violation:
An excessive amount of water was collecting on the deck while the area was in operation for breakfast. The source of the water was unknown.
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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.:
34
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Site:
Galley-Port Dishwash
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Violation:
The drain line for the handwash sink adjacent to the conveyor dishwash machine did not drain correctly; this caused water to splash onto the deck every time it was used.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Hot Galley
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Violation:
The bracket for the hose on the drain was bent on the handwash sink adjacent to the combination ovens in this area; this caused water to drain onto the deck when the sink was used.
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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-Hot Galley
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Violation:
Water was pooling under the combination ovens due to the hose on the handwash drain being bent.
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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.:
35
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Site:
Galley-Hot Galley
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Violation:
Water was pooling on the deck due to the gasket on a combination oven that was in disrepair.
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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.:
35
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Site:
Galley-Port Dishwash
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Violation:
Water was accumulating on the deck in this area due to the improperly installed drain line for the handwash sink located adjacent to the conveyor dishwash machine.
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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.:
37
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Site:
Galley-Portside Dishwash
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Violation:
Water was collecting over the dirty end of the conveyor dishwash machine area while the area was in use. The water was dripping back onto the dirty area. An excessive amount of steam was building up around the exhaust vent in this area. Staff explained that this was caused by the blackout exercise that was currently being conducted; the blackout exercise lowered the efficiency of the ventilation system.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
39
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Site:
Dining Room-Crew Slop Chest
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Violation:
One housefly was observed on the deck inside the Crew Slop Chest.
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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.
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Item No.:
39
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Site:
Pantry-Schooner
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Violation:
One fruit fly was observed inside this pantry on the deckhead.
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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.
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