|
|
|
Item No.:
21
|
|
Site:
Galley-JiJi Asian Kitchen Show Galley
|
|
Violation:
The 'On Time Control ' and 'SH2' placards on the counter were chipped and difficult to clean. The area was soiled.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Marketplace Port Beverage Station
|
|
Violation:
There was one live housefly near the continental breakfast port beverage station
|
|
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.:
26
|
|
Site:
Buffet-Marketplace Starboard Beverage Station
|
|
Violation:
There was black debris on the food-contact surface of the metal flap that releases ice from the countertop ice machine near the continental breakfast station. The machine was taken out of service.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Marketplace Aft Starboard Beverage Station
|
|
Violation:
At the aft starboard beverage station, near the Havana Bar, there was brown and blue debris on the gray tube of the ice dispenser behind the area where passengers place their cups to retrieve ice. The debris was on the gray tube that connected to the ice bin, directly below where ice was held.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Marketplace
|
|
Violation:
At least 10 plates out for service were soiled on both the food-contact and nonfood-contact surfaces with very small pieces of debris. The plates were taken to be recleaned.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Marketplace
|
|
Violation:
At least 10 plates out for service were soiled on both the nonfood-contact and food-contact surfaces with very small pieces of debris. The plates were taken to be recleaned
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
26
|
|
Site:
Pantry-Havana FSD 9.049
|
|
Violation:
There was a large piece of brown debris and small pieces of white debris in the previously cleaned, empty ice bin. The evaporator technical space above the bin had been removed and crew were awaiting replacement of the equipment above the bin.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
39
|
|
Site:
Galley-Cucina del Capitano
|
|
Violation:
There was one live housefly.
|
|
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.:
27
|
|
Site:
Galley-Cucina del Capitano
|
|
Violation:
There was an excessive amount of green sludge-like buildup on the pipes behind the front-loading warewash machine. It appeared to be detergent. These pipes were located in an area that was difficult-to-reach for cleaning.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
34
|
|
Site:
Galley-Cucina del Capitano
|
|
Violation:
The potable water line for the warewash machine was leaking water close to the bulkhead. Water pooled on the deck below.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Cucina del Capitano
|
|
Violation:
The potable water line for the warewash machine was leaking water close to the bulkhead. Water pooled on the deck below.
|
|
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:
Buffet-Deli
|
|
Violation:
The black bulkhead with white lettering was chipped, peeling, and bubbling. Crew reported it was a known issue that had been identified to the contractor who recently installed it.
|
|
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. Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces.
|
|
|
Item No.:
28
|
|
Site:
Pantry-JiJi Asian Kitchen Prewash Area
|
|
Violation:
Approximately 20 small hotel pans were stored wet nested in this area.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
39
|
|
Site:
Buffet-Deli
|
|
Violation:
There was one small fly in this area. The area was not open for service.
|
|
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.:
27
|
|
Site:
Galley-JiJi Asian Kitchen Show Galley
|
|
Violation:
There was greater than a day's accumulation of debris along the sealant around both omelet stations. The 'On Time Control ' and 'SH2' placards on the counter were chipped. This area was also soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-JiJi Asian Kitchen Show Galley
|
|
Violation:
The self-contained hood drip tray housing was difficult to clean. There were large gaps that made it difficult to access the areas behind. Additionally, there were two holes at the top of this area. It was clear that one hole was for drainage, but it was unclear what the other hole was for, and it was difficult to clean.
|
|
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.
|
|
|
Item No.:
40
|
|
Site:
Galley-JiJi Asian Kitchen Show Galley
|
|
Violation:
There was one dead spider in the left drip tray of the self-contained hood unit.
|
|
Recommendation:
Remove dead or trapped insects, rodents, and other pests from control devices and the vessel at a frequency that prevents their accumulation or decomposition or the attraction of other pests.
|
|
|
Item No.:
33
|
|
Site:
Food Service General-
|
|
Violation:
There were many areas of the decks in various food preparation areas that were in disrepair with missing tiles, recessed grouting, and/or standing water. Crew had a plan in place to repair the decks. There were areas where crew had already begun repairing the deck.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
08
|
|
Site:
Galley-Center
|
|
Violation:
Debris blocked the vents of the backflow prevention device for the left lower combination oven.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Cantina Walk-In Freezer
|
|
Violation:
There was water dripping from the deckhead between the deckhead seams. There was ice built-up on the deck below the leak. Additionally, there was excessive ice built-up on the deck in the corner near the evaporative condenser unit.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Corridor (Behind Guy's Burger Joint)
|
|
Violation:
The spout of the crew water fountain was soiled with pink debris.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
34
|
|
Site:
Galley-Potwash
|
|
Violation:
The potable water line for the front-loading potwash machine was leaking water which pooled on the deck.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Potwash
|
|
Violation:
The potable water line for the front-loading potwash machine was leaking water which pooled on the deck.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
21
|
|
Site:
Galley-Center
|
|
Violation:
Two pipe flanges below the braising pans were loose, which exposed gaps to the void space behind the bulkhead.
|
|
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.
|
|
|
Item No.:
27
|
|
Site:
Galley-Center
|
|
Violation:
Pipes under the braising pan were soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
21
|
|
Site:
Galley-Port Service Line
|
|
Violation:
There was a large difficult-to-clean gap at the back of the flat grill. The grill had been used for breakfast service.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Port Aft Sunrise Service Bar
|
|
Violation:
There was one small fly.
|
|
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.:
33
|
|
Site:
Galley-Appetizer
|
|
Violation:
Water dripped from a deckhead hatch onto the deck near time control unit undercounter refrigerator # 6. Crew reported the pipes had recently been replaced.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 3 Steakhouse Port
|
|
Violation:
There was one housefly.
|
|
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.:
19
|
|
Site:
Galley-Forward Port Ice Station
|
|
Violation:
The handle of the ice scoop was in contact with ice inside the double-wide bin. Additionally, a pint glass was in the bin almost completely covered by ice.
|
|
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. Protect food from contamination that may result from a physical, chemical, biological origin. During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
|
|
|
Item No.:
19
|
|
Site:
Galley-Forward Port Ice Station
|
|
Violation:
There was a small piece of black debris on a piece of ice inside the left single ice bin.
|
|
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. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
33
|
|
Site:
Galley-Corridor (By Steakhouse)
|
|
Violation:
Water dripped from the deckhead speaker outside the galley entrance for the Steakhouse.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Walk-In Freezer
|
|
Violation:
There was excessive ice build-up on the front of the evaporative condenser unit.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
27
|
|
Site:
Galley-
|
|
Violation:
The pipes and backflow prevention device behind the right stacked combination ovens, adjacent to the deep fat fryer, were excessively soiled with grease and debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
There was food debris on the clean landing of the in-use rack-type glasswash machine.
|
|
Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
|
|
|
Item No.:
19
|
|
Site:
Buffet-Team Dining 1
|
|
Violation:
There was excessive grease and debris on the underside of the overshelf above the bain-marie containing rice, borscht, and penne pasta. The debris was greater than the accumulation from the current service period. The service line was open for passengers, and the food was not covered.
|
|
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. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
37
|
|
Site:
Buffet-Team Dining 1
|
|
Violation:
Condensation collected under the overshelf of the bain-marie above rice, borscht, and penne pasta. The service line was open for passengers and the food was not covered. No dripping was noted.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
26
|
|
Site:
Buffet-Staff Mess
|
|
Violation:
There was debris on the black 'ICE' cover of the counter ice machine in the food-splash area. Additionally, there was black debris on the metal flap that allowed ice to exit the machine.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
39
|
|
Site:
Preparation Room-
|
|
Violation:
There was one small fly.
|
|
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:
Galley-Bonsai Sushi
|
|
Violation:
There was one small fly near the handwash station.
|
|
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.:
20
|
|
Site:
Galley-Bonsai Sushi
|
|
Violation:
The spout of the hot and cold water counter-mounted tap was peeling and chipping.
|
|
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.
|
|
|
Item No.:
33
|
|
Site:
Bar-Steakhouse
|
|
Violation:
There was an excessive amount of dust and coffee beans on the deck under the upright wine refrigerators. Crew reported the beans had spilled from the adjacent coffee machine during a listing incident six days prior to the inspection.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Ocean Plaza
|
|
Violation:
While a passenger was reaching for a serving utensil, her sleeve was observed touching the pan of macaroni and cheese. The inspector notified crew of the observation. The inspector had to mention the incident many times before the pan of food was removed. At least three people served themselves the macaroni and cheese before the tray was removed.
|
|
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. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
13
|
|
Site:
Buffet-Ocean Plaza
|
|
Violation:
While a passenger was reaching for a serving utensil, her sleeve was observed touching the pan of macaroni and cheese. The inspector notified crew of the observation. The inspector had to mention the incident many times before the pan of food was removed. At least three people served themselves the macaroni and cheese before the tray was removed.
|
|
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 responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (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; Ensure the supervisor or person in charge of food operations on the vessel monitors that: (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties;
|
|
|
Item No.:
22
|
|
Site:
Other-Crew Corridor (Behind Ocean Plaza)
|
|
Violation:
The Ocean Plaza food venue did not have any soiled storage. There were a total of three trolleys containing soiled items stored in the corridor. Two were plate trolleys. One plate trolley was mostly full of plates and had an additional bin of cups on top of it. The other trolley full of plates had a large bin with many soiled hotel pans and a waiter's tray with cups. Crew explained that the carts were on their way to go down for washing, but while the inspector was in the area, no one moved the trolleys. A waiter removed and added items to the trolley. Another crew member brought a third trolley with bins for food scraps to the area and then walked away. A different waiter scrapped food into the bins on the third trolley.
|
|
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.:
13
|
|
Site:
Other-Crew Corridor (Behind Ocean Plaza)
|
|
Violation:
There was no soiled storage for Ocean Plaza. There were a total of three trolleys containing soiled items stored in the corridor near the elevator. Two were plate trolleys. One plate trolley was mostly full of plates and had an additional bin of cups on top of it. All the items appeared to have been previously cleaned, but the plates were upright and crew stated they were soiled. The other cart full of plates had a large bin with many soiled hotel pans and a waiter's tray with cups. Crew explained that the trolleys were on their way to go down for washing, but while the inspector was in the area no one moved the trolleys. A waiter removed and added items to the trolley. Another crew member brought a third trolley with bins containing food scraps to the area and then walked away. A different waiter scrapped food into the bins on the third trolley. The deckhead was unfinished.
|
|
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 responding correctly to the inspector's questions as they relate to the specific food operation. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety as it relates to their assigned duties.
|
|
|
Item No.:
33
|
|
Site:
Other-Crew Corridor (Behind Ocean Plaza)
|
|
Violation:
There were a total of three trolleys containing soiled items stored in the corridor. Crew scrapped food into bins on the trolleys. The deckhead above was unfinished.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Bar-Java Blue
|
|
Violation:
Four potentially hazardous food items stored in time control undercounter refrigerator C1 were labeled 11:00-3:00. The time control time plan set-up and discard times were 11:30-3:30.
|
|
Recommendation:
Ensure operations follow the time control plan, or update the time control plan according to operations. If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked, or otherwise identified, to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours). (4) Is labeled with a 4-hour discard time if containers of potentially hazardous foods on time control are placed on preparation counters, even if the outlet is open less than 4 hours. (5) Is discarded within 4 hours of placement on time control. and (6) Is labeled with a 4-hour discard time if time control unit (bain marie, cold basin) meant to be cold holding or hot holding and not operational or used as intended, as the unit is now considered a counter.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Cross-Connection Control Log
|
|
Violation:
There were three backflow prevention devices listed on the cross-connection control log for the infirmary but there were only two showers in this location. Staff reported that one shower was removed during the recent dry dock ending on 21 Oct 2018, but the cross-connection control log had not been updated.
|
|
Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
The AGE logs did not meet the requirements of the 2018 VSP Operations Manual. Specifically, the logs had a column for passenger seating, but no columns for date and time of last symptoms. Staff stated the electronic medical records system which automatically generates the logs would be updated during the current month (November).
|
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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.:
33
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Site:
Other-Garbage Room Elevator
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Violation:
The tracks of the garbage transportation elevator were heavily soiled with food debris and dirt. Additionally, there was a large amount of food scraps, paper debris, and cloth items that were accumulated in the technical space below the lift. This was visible through the crack of the door tracks inside the elevator.
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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.:
*
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Site:
Ventilation-A.C. Room 2.1 - Deck 1
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Violation:
This room was excessively soiled with water bottles, paper, and other discarded bits of cardboard and similar items. The room was excessively soiled with rust and a leak coming from unit just to the right inside of the door. This leak caused water to accumulate onto the deck.
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Recommendation:
Ensure the AC room is maintained clean and in good repair.
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Item No.:
22
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Site:
Other-Corridor outside A.C. Room #2.1
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Violation:
There were two soiled cups and one eating utensil stored on the deck in this area. These were sent 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.:
33
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Site:
Bar-Red Frog
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Violation:
The outlet cover for the point of sale system was detached from the bulkhead leaving a large gap to the void space behind.
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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. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
43
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Site:
Housekeeping-Shower Head Disinfection Logs
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Violation:
The disinfection logs for 31 Oct 2018 listed three showers in the infirmary but there were only two as one was removed during the recent dry dock ending 21 October 2018.
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Recommendation:
Clean and disinfect shower heads every 6 months. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value. Ensure shower head cleaning and disinfection is recorded in a log and maintained on the vessel. Ensure the shower head disinfection log is accurate.
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