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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The ship was not using the AGE log from the 2018 VSP Operations Manual.
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Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Reportable total number of passengers ill; (7) Total number of crew; (8) Reportable total number of crew ill. Total number of passengers and total number of crew must be the totals at the beginning of the voyage (i.e., totals on "date from"). Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Patient ID; (2) Date of the first medical visit or report to staff of illness; (3) time of the first medical visit or report to staff of illness; (4) person's last name; (5) person's first name; (6) person's age; (7) person's sex; (8) designation as passenger or crew member; (9) cabin number; (10) crew member position or job on the vessel, if applicable; (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) bloody stools (yes/no); (c) number of episodes of vomiting in a 24 hour period; (d) fever (yes/no); (e) abdominal cramps (yes/no); (f) headaches (yes/no); (g) myalgia (yes/no); (14) date of last symptom; (15) time of last symptom; (16) entry (yes/no) for whether a specimen was requested; (17) entry (yes/no) for whether a specimen was received; (18) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) entry (yes/no) for whether this was a reportable case; (20) presence of underlying medical conditions that may affect interpretation of AGE. If none, write "none," "not applicable," "N/A," or similar wording. Comments may also be added to the log in this column after the information about underlying illness. 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
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Violation:
A food handler reported to medical with AGE symptoms on October 31. The crew member's medical record and the Public Health AGE Food & Beverage Operation Assessment Report had conflicting information and it was unclear whether the crew member worked while experiencing symptoms. The crew Assessment Report stated the crew member reported to medical at 2:20 am and clocked out of work at 2:25 am. The medical record stated the crew member's symptoms started at 2:30 am. The medical record also states the crew member reported to medical at 2:57 am.
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Recommendation:
Ensure medical records are accurate and correct.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
A food handler worked while experiencing AGE symptoms. The crew member clocked into work at 6:21 am on October 21. The crew member experienced AGE symptoms at 7:55 am. It is unclear what time the crew member reported to medical; the medical record and the Public Health AGE Food & Beverage Operation Assessment Report state the crew member reported to medical at 8:25 am and 8:15 am, respectively. The crew member clocked out of work at 8:19 am.
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Recommendation:
Ensure the medical records are accurate and correct.
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Item No.:
08
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Site:
Potable Water-Production Halogen Injection Point
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Violation:
The pipe directly before the halogen injection point was striped blue only, indicating potable water. All other striping prior to this stripe was blue/gray/blue. This was immediately corrected.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Production Halogen Injection Point
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Violation:
The sample point for halogen and PH was not located at least 3 meters (10 feet) after the halogen injection point. This was immediately corrected.
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Recommendation:
Obtain water samples for halogen and pH testing from a sample cock and/or a halogen analyzer probe located on the bunker or production water line at least 3 meters (10 feet) after the halogen injection point and before the storage tank.
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Item No.:
08
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Site:
Potable Water-Cross Connection Control Log
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Violation:
The back flow preventer located on the reverse osmosis discharge line was listed twice on the cross connection control log. Staff stated there was only one reverse osmosis onboard. Additionally, the records were unclear and showed two devices as being tested on February 20, 2018.
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Recommendation:
Ensure the documentation is accurate.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance Records
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Violation:
The ship started maintenance of potable water tank one center on October 13. The ship applied paint with a temperature-dependent curing time the inside of the tank on October 16. There was no documentation of the temperature of the tank on the date the paint was applied.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers' recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers' recommendations for application, drying, and curing; and (3) written documentation that the manufacturers' recommendations have been followed for application, drying, and curing.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
A food handler worked while experiencing AGE symptoms. The crew member clocked into work at 6:21 am on October 21. The crew member experienced AGE symptoms at 7:55 am. It is unclear what time the crew member reported to medical; the medical record and the Public Health AGE Food & Beverage Operation Assessment Report state the crew member reported to medical at 8:25 am and 8:15 am, respectively. The crew member clocked out of work at 8:19 am.
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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. Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee's symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment.
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Item No.:
13
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Site:
Buffet-Seafood Shack
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Violation:
Small galvanized metal pails were used to serve fried seafood. Staff were not aware galvanized metal was not allowed for food-contact surfaces.
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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.
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Item No.:
19
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Site:
Other-Passenger Corridor
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Violation:
A crew member was delivering special occasion cakes on a cart to cabins. The six cakes were uncovered on the trolley and passengers were in the corridor.
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Recommendation:
Ensure the food items are covered or otherwise protected during transportation.
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Item No.:
20
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Site:
Buffet-Seafood Shack
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Violation:
A glue or sealant was used inside the galvanized metal pail along the bottom and sides. There was no documentation that this material was safe for food contact.
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Recommendation:
Ensure food-contact surfaces of food equipment complies with American National Standards Institute (ANSI), National Sanitation Foundation International (NSF International), or other internationally accredited food equipment sanitation standards for materials, design, and construction.
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Item No.:
20
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Site:
Dining Room-Silver Aft Coffee Station
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Violation:
The left espresso machine was missing a fastener on the left group head and the right group head had three slotted fasteners. The right espresso machine was missing a fastener on the left group head.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.:
20
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Site:
Buffet-Deli - Sandwich Ovens
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Violation:
The top plates inside the ovens were a soft material. Inside the right oven, there was a large hole in the top plate and the material flaked off in the inspector's hand when touched. Staff stated these ovens were no longer in use and replacement ovens had been ordered.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Design and construct food 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
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Site:
Buffet-Deli - Sandwich Ovens
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Violation:
The aluminum paddle and bottom oven insert were warped and dented along all the edges. Staff stated replacements had been ordered and the panini grill was being used instead of the ovens.
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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. 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
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Site:
Buffet-Deli - Sandwich Ovens
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Violation:
The gaskets on the inside of the two oven doors were peeling and in poor repair. Staff stated new ovens had been ordered and the panini grill was being used instead of the ovens.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (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:
Buffet-Seafood Shack
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Violation:
The outside of the galvanized metal pail had small crevices and seams around the bottom and side. in addition, several of the pail bottoms had a rough edge where the bent piece of metal met.
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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. 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.:
26
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Site:
Dining Room-Silver Aft Coffee Station
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Violation:
On the left espresso machine, both group heads were soiled with coffee debris. The area was previously cleaned.
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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-Dishwash Area
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Violation:
The inside of one plastic cup in the clean area was heavily soiled on the bottom interior with a brown substance.
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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:
Buffet-Seafood Shack
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Violation:
Small galvanized metal pails were used to serve fried seafood. Staff stated a piece of deli paper was rolled and placed in the cup prior to filling with food. Staff also stated that these pails would be replaced with stainless steel versions.
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Recommendation:
Ensure galvanized metal is not used for utensils or food-contact surfaces of equipment.
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Item No.:
27
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Site:
Buffet-Deli - Sandwich Ovens
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Violation:
The door hinge recesses on both ovens were soiled with old food debris. Staff stated the ovens were no longer in use.
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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-Center Galley Walk-in
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Violation:
Water was leaking from under the metal deck profile threshold piece and the row of deck tiles at the threshold just outside the walk-in door was heavily stained with corrosion. This item was included on the ship's comprehensive deck maintenance plan.
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Recommendation:
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-Aft Dishwash Area
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Violation:
Several deck tiles were cracked on the soiled side across from the drop off. This item was included on the ship's comprehensive deck maintenance plan.
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Recommendation:
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:
Preparation Room-
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Violation:
The deck grout was in disrepair at the juncture between the stainless steel diamond-plate decking and deck tiles. Water was accumulated at this juncture. This item was included on the ship's comprehensive deck maintenance plan.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
38
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Site:
Provisions-Beverage Store Room
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Violation:
A jacket was stored draped across the top of a keg. The jacket was removed.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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