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Item No.:
27
|
|
Site:
Buffet-Deck 9 Waves BBQ
|
|
Violation:
At the smoothie station area, two (2) previously cleaned blenders were stored wet and soiled in the undercounter storage area. A sticky mater was removed from the non-food contact surface of two (2) blenders with an alcohol pad. Remediation began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 10 Specialties Galley
|
|
Violation:
The backflow prevention device for the hood cleaning system was continually dripping water from the vent. Remediation began immediately.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Deck 10 Specialties Galley
|
|
Violation:
The backflow prevention device for the counter top coffee maker was dripping water continuously. Remediation began immediately.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 10 Main
|
|
Violation:
The dishwashing machine had an excessive amount of water leaking from the auxiliary and wash tank doors. This water was pooling on the deck below the door areas. Staff stated both of the doors were bent and had rust in the hinges so the doors would not close properly.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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|
|
Item No.:
35
|
|
Site:
Galley-Deck 10 Main
|
|
Violation:
The dishwashing machine had an excessive amount of water leaking from the auxiliary and wash tank doors that pooled on the deck below the door area. The area was in service at the time of the inspection.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 10 Main
|
|
Violation:
The flight-type dishwashing machine had an excessive amount of condensation escaping from the auxiliary and wash tank doors that collected on the deckhead inside and outside of the ventilation hood. The doors were bent and did not seal completely. This condensation formed water droplets on the deckhead above the dirty sided of the machine. No water was observed dripping onto clean utensils during the inspection. Additionally, this machine had an excessive amount of rust buildup located on the top and under machine areas making this machine difficult to keep clean.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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|
|
Item No.:
37
|
|
Site:
Galley-Deck 10 Main
|
|
Violation:
The dishwashing machine had an excessive amount of condensation escaping from the auxiliary and wash tank doors that collected on the deckhead inside and outside of the ventilation hood. Both of the doors were bent and did not seal completely. This condensation formed water droplets on the deckhead above the dirty sided of the machine. No water was observed dripping onto clean utensils during the inspection.
|
|
Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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|
|
Item No.:
39
|
|
Site:
Buffet-Deck 9 Terrace Cafe
|
|
Violation:
One housefly was noticed near the meat carving area. No food was impacted during the inspection. The area was 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.
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|
|
Item No.:
28
|
|
Site:
Buffet-Deck 9 Terrace Cafe
|
|
Violation:
Five (5) previously cleaned single-service plates were stored on the hot line wet. Staff stated they were brought out from the dishwashing area wet and then stored wet. The area was open for service. No food was impacted. Remediation began immediately.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 9 Terrace Cafe
|
|
Violation:
At the main entrance to the dishwashing area, four (4) holes were in the bulkhead above the door making this area difficult to keep clean. The area was clean at the time of the inspection. Remediation began immediately.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 9 Terrace Cafe
|
|
Violation:
At the dishwashing area and located above the handwash sink, the telephone box was soiled and the door would not close making the box difficult to clean. The area was cleaned prior to the inspection. Remediation began immediately.
|
|
Recommendation:
Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable. 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.:
34
|
|
Site:
Galley-Deck 9 Terrace Cafe
|
|
Violation:
The potable water line for the glasswashing machine was leaking water continuously that pooled on the deck below. The machine was in use at the time of the inspection. Remediation began immediately.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 9 Terrace Cafe
|
|
Violation:
The potable water line for the glasswashing machine was leaking water continuously that pooled on the deck below. Remediation began immediately.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
08
|
|
Site:
Galley-Deck 9 Terrace Cafe
|
|
Violation:
The backflow prevention device for the hood cleaning system was leaking water continuously from the vent. Remediation began immediately.
|
|
Recommendation:
Maintain backflow prevention devices in good repair.
|
|
|
Item No.:
13
|
|
Site:
Buffet-Deck 9 Waves BBQ
|
|
Violation:
At the pool area entrance to the Waves barbecue venue, an excessive amount of water forming on the deckhead and above many tables. The venue tables were pre-set for passengers with wrapped utensils and glassware stored on the table upright. Due to water forming on the deckhead and dripping on to the tables set for service below, several glasses and wrapped utensils were soiled with water. Staff and the inspector waited several minutes for the area workers to clear the table and protect the items on the tables. Eventually, the inspector asked the area workers to remove the glasses and utensils from the table and close the area. The area was open for service at the time of the inspection. Three (3) passenger were dining in the forward portside of the venue during the inspection. The inspector and staff discussed a plan-of-action to follow during weather (rain) related issues.
|
|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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|
|
Item No.:
28
|
|
Site:
Buffet-Deck 9 Waves BBQ
|
|
Violation:
At the pool area entrance to the Waves barbecue venue, an excessive amount of water forming on the deckhead and above many tables. The venue tables were pre-set for passengers with wrapped utensils and glassware stored on the table upright. Due to water forming on the deckhead and dripping on to the tables set for service below, several glasses and wrapped utensils were soiled with water. Staff and the inspector waited several minutes for the area workers to clear the table and protect the items on the tables. Eventually, the inspector asked the area workers to remove the glasses and utensils from the table and close the area. The area was open for service at the time of the inspection. Three (3) passenger were dining in the forward portside of the venue during the inspection. The inspector and staff discussed a plan-of-action to follow during weather (rain) related issues.
|
|
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; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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|
|
Item No.:
27
|
|
Site:
Buffet-Deck 9 Waves BBQ
|
|
Violation:
At the smoothie station, the undercounter backflow prevention device for the ice machine was heavily corroded. Remediation began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 9 Waves BBQ
|
|
Violation:
At the outdoor smoothie station, the counter top ice cream refrigerator unit had an excessive amount of condensation build-up on the outside of the unit. This condensation was dripping onto the unit housing and the surrounding counter top. No ice cream was in the unit at the time of the inspection. No food was impacted.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Deck 9 Waves BBQ
|
|
Violation:
At the outside smoothie station, the ice cream scoop was resting in water that was not agitating or cleaning the previously used scoop. Ice cream was resting on the scoop inside the water well. The ice cream scoop was removed during the inspection.
|
|
Recommendation:
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.:
21
|
|
Site:
Buffet-Deck 9 Waves BBQ
|
|
Violation:
The counter top ledge above the clean glass storage area was chipped and broken making this area difficult to clean. This area was clean to the sight and touch during the inspection. Remediation began immediately.
|
|
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 surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 9 Waves BBQ
|
|
Violation:
At the smoothie station area, two trays of previously cleaned glasses were stored upright and unprotected on the open-air back storage area. Several of the glasses were wet inside on the food-contact area. At the waiter station in the same area, a full tray of previously cleaned glasses was stored upright and unprotected in an open-air area. Staff and the inspector decided these glasses arrived wet from the dishwashing area prior to the air-drying process. The glasses were removed for cleaning during the inspection.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted. After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Deck 9 Waves BBQ
|
|
Violation:
At the smoothie station area, two (2) previously cleaned blenders were stored wet and soiled in the undercounter storage area. A sticky mater was removed from two (2) blenders with an alcohol pad. Remediation began immediately.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted. 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; (3) at least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
|
|
|
Item No.:
21
|
|
Site:
Buffet-Deck 9 Waves BBQ
|
|
Violation:
At the smoothie station area, two (2) previously cleaned counter top milk-cooling units had slots and groves that were difficult to clean. The units were clean to the sight and touch during the inspection. Remediation began immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Deck 9 Waves Bar
|
|
Violation:
Three (3) back-bar lights attached to the bulkhead, over food service areas, did not have proper shielding. Remediation began immediately.
|
|
Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Deck 9 Waves Bar
|
|
Violation:
Two (2) lights in the back-bar area were not working and resting in the deckhead un-evenly causing a big gap between the light housing and the deckhead making the area difficult to clean. The area was clean to the sight and touch during the inspection. Remediation began immediately.
|
|
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. Ensure light fixtures, vent covers, and similar equipment attached to the bulkheads or deckheads are easily cleanable.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Deck 3
|
|
Violation:
At the hot line, the heat lamps above the bain marie station were heavily soiled with food residue. An alcohol pad was used to remove the residue. The area was open for service at the time of the inspection. No food was impacted. A cleaning plan was discussed for this area.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 3 Potwashing Area
|
|
Violation:
A heavy amount of condensation was formed on the deckhead above the potwashing machine on both the dirty and clean sides. No dripping occurred during the inspection and no food or clean utensils were impacted. The area was in service at the time of the inspection. Remediation began immediately.
|
|
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. 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.:
33
|
|
Site:
Other-Garbage Room Cold Storage
|
|
Violation:
Several holes and accumulated rust was noticed on the deckhead around the evaporator unit in this area. Additionally, rust, gaps and seams were noted on the deckhead in multiple areas in this storage room.
|
|
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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
20
|
|
Site:
Provisions-Vegetable Preparation Room
|
|
Violation:
The potato peeler was in disrepair. Rust, holes, gaps, and seams were noticed on the food-contact surface of the main body making the entire inside area difficult to clean.
|
|
Recommendation:
Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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. 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.
|
|
|
Item No.:
34
|
|
Site:
Provisions-Vegetable Preparation Room
|
|
Violation:
The potato peeler had water dripping from the bottom of the unit and from the potable water supply line. Both sources of the water leaks were pooling on the deck. The machine was in use at the time of the inspection.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
35
|
|
Site:
Provisions-Vegetable Preparation Room
|
|
Violation:
The potato peeler had water dripping from the bottom of the unit and from the water supply line. Both sources of the water leaks were pooling on the deck. The machine was in use at the time of the inspection.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
|
|
|
Item No.:
21
|
|
Site:
Provisions-Dairy and Wine Storage Rooms
|
|
Violation:
The evaporators for both storage rooms were in disrepair with holes in the unit housing. Additionally, the drip trays did not fit properly and supply sufficient condensation protection for the food stored below. The drip trays were rusted, did not rest under the evaporators efficiently, and were bent out of shape.
|
|
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. 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 surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. 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.
|
|
|
Item No.:
33
|
|
Site:
Provisions-Dairy and Wine Storage Rooms
|
|
Violation:
The evaporators for both storage rooms were in disrepair with holes in the unit housing. Additionally, the deckhead in both of the areas was soiled, rusted and in disrepair. Multiple gaps and seams were noticed at the unit to deckhead juncture creating areas difficult to clean. Additionally, the deckhead in both of the areas were soiled and rusted. This entire area was in disrepair.
|
|
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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are corrosion resistant. 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:
Provisions-Vegetable Cold Storage Rooms
|
|
Violation:
The deckhead was damaged in many areas in this room. Gaps and seams were notice around the evaporator unit and doorframe.
|
|
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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Dry Storage Freezer
|
|
Violation:
In this freezer, a box of margarita mix was heavily soiled and resting in a frozen substance. It was discovered that two (2) containers of mix were punctured within the box at the same time and causing the liquid to soil both the containers in the box. The box was removed immediately.
|
|
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Dry Storage Area
|
|
Violation:
Several previously used and soiled wood pallets were resting alongside and touching fresh containers of vegetables stored in this room. Remediation began immediately.
|
|
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. Protect food from contamination that may result from a physical, chemical, biological origin.
|
|
|
Item No.:
19
|
|
Site:
Provisions-Dry Storage Area
|
|
Violation:
In this area, several non-food items were resting on boxes of food that were being provisioned. Papers, tape canisters, and jackets were resting on these boxes of food items. Remediation began immediately.
|
|
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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
During the voyage from 27 December to 3 January, a food employee reported having an onset of AGE symptoms on 29 December at 0030. The employee then went to the crew mess at 0700, proceeded to clock in for work at 0730 and worked until 0907. At 0915, she reported to the medical facility. The medical staff stated that the employee received a disciplinary action for the late reporting and working while ill.
|
|
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.
|
|
|
Item No.:
11
|
|
Site:
Medical-Late Report Food Assessment
|
|
Violation:
On 29 December, a food employee reported to work while ill and there was no assessment conducted of the food prepared or served by the food employee while she was symptomatic. This is a new requirement in the 2018 VSP Operations Manual.
|
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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.:
03
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Site:
Medical-Water Production
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Violation:
While sailing in the Amazon River 14 -21 November, the ship produced water. Water production took place each day during this time. Staff stated they are aware that they cannot make water in this area, but due to restrictions in the itinerary, this was the only choice.
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Recommendation:
Operate a reverse osmosis unit, distillation plant, or other process that supplies water to the vessel?s potable water system only while the vessel is making way, and do not operate in polluted areas, harbors, or at anchor.
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Item No.:
08
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Site:
Potable Water-Potable Water Line Identification
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Violation:
In the laundry facility, beside the dryers, the potable water to technical water connection was not striped blue or blue/green/blue on the potable waterside before the reduced pressure assembly (RPZ) backflow prevention device. Staff stated that the pipe had been recently installed so the striping was not yet applied.
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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.:
05
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Site:
Potable Water-Far Point Value
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Violation:
The free halogen residual measured by the crew member two (2) different times was 1.96 and 1.85, while the analyzer was reading 1.39 and 1.36 respectively. The inspector's manual tests yielded 1.53 and 1.58. The crew member and the inspector used secondary standards to confirm their machines were in calibration. The crew member then calibrated the far point analyzer.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spa Shock Halogenation
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Violation:
There was no value recorded for the shock halogenation of the whirlpool spas (port and starboard side). Charts showed that every night, the whirlpool spas were closed and the chart recorder pen was turned off for several hours. Staff stated the shock halogenation occurred during this time. Additional manual documentation for each corresponding chart noted the start and stop times for the shock halogenation period, but no halogenation values were listed.
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Recommendation:
Ensure a written or electronic record of the date and time of water dumping and shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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