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Item No.:
02
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Site:
Medical-AGE Log
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Violation:
The AGE log for voyage 15011 and the 24 hour MIDRS report for 18 January was documented incorrectly indicating 8112 crew members. The medical department explained this as a fault in the electronic database. The problem has been corrected. However, the numbers remain in the database.
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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,? r 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.:
08
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Site:
Potable Water-Water Production
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Violation:
The dual check valve with an intermediate atmospheric vent (DCIV) located above the softener station was leaking and resting on top of the drain funnel with no air gap.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch). Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Buffet-Soda Machines - Port and Starboard Windjammer
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Violation:
The hose attached to the atmospheric vent on the carbonator backflow prevention device was not sloped to drain and was plugged at the end. Water was trapped inside the hose. This was observed inside both machines.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Logs.
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Violation:
A non-food handler had AGE symptom onset at 1300 on 1 February and late reported to Medical at 1105 on 2 February. The crewmember ate dinner while symptomatic in the crew mess. The crewmember received disciplinary actions.
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Recommendation:
When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work. 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.:
19
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Site:
Buffet-Staff and Crew Messes
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Violation:
Condensate was collected on the undersides of the sneeze shields on the hot lines, obscuring the consumer's view. In addition, the condensate was dripping on to the service line in front of the soup in the staff mess. The steam for the bains marie was turned to a full boil. Staff reduced the steam immediately.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin. Ensure steam on the sneeze shields does not obscure the consumer's view of the food out for service.
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Item No.:
20
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Site:
Other-Izumi Show Galley
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Violation:
The inside of the countertop oven was corroded on the tray rest, back, and sides. Staff stated this oven was expected to be replaced during the next dry dock.
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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.
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Item No.:
21
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Site:
Dining Room-Giovanni's
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Violation:
There was insufficient space for cleaning around the wine refrigerator cabinet next to the matre' d stand. Staff stated the refrigerator had to be removed to clean the area and this required more than one person. Opened bottles of wine were stored inside the refrigerator.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
21
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Site:
Preparation Room-
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Violation:
The drain pan for the evaporative condenser was not sloped to drain and water was collected in the pan. The water was spraying onto the counter next to the burger patty maker, which was in active use. No food was impacted.
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Recommendation:
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.:
22
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Site:
Galley-Potwash Area
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Violation:
The distance between the overflow of soiled storage and the pathway to carry sanitized items from the sanitizing sink to the clean storage racks was only 40 cm (16 inches). The soiled items were moved to create more space and prevent cross-contamination.
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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.:
22
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Site:
Bar-Pool Bar
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Violation:
The sanitizing bucket at the entry of this bar was cloudy and soiled while the area was open for embarkation.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 5 Dishwash Area
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Violation:
The soiled landing of the in-use flight-type conveyor dishwash machine was heavily soiled with a foil butter wrapper, a piece of paper, and several pieces of identifiable food such as bacon and bread. The prewash compartment was heavily soiled with food debris, sweetener packet paper, and a straw. The wash compartment was soiled with food debris and a piece of paper. The rinse compartment was soiled with a small amount of food debris.
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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). Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
27
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Site:
Preparation Room-
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Violation:
The drain pan for the evaporative condenser was not sloped to drain and water was collected in the pan. The water was spraying onto the counter with the burger patty maker, which was in active use. No food was impacted.
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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.:
27
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Site:
Dining Room-Giovanni's
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Violation:
The space around the wine refrigerator cabinet next to the matre' d stand was slightly soiled with dust. Opened bottles of wine were stored inside the refrigerator.
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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.:
28
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Site:
Galley-Potwash Area
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Violation:
The distance between the overflow of soiled storage and the pathway to carry sanitized items from the sanitizing sink to the clean storage racks was only 40 cm (16 inches). The soiled items were moved to create more space and prevent cross-contamination.
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Recommendation:
Provide at least two meters between soiled and clean operations.
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Item No.:
30
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Site:
Other-Park Cafe
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Violation:
No paper towels were at the handwash station in the front part of the service area. The area was in service during the inspection. A handwash station was located less than 8 meters away in the pantry and paper towels were replaced before the inspection team left the area.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Dining Room-Giovanni's
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Violation:
There was no coving at the juncture between the deck and the wine refrigerator cabinet next to the matre' d stand. Opened bottles of wine were stored inside the refrigerator.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
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Item No.:
33
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Site:
Bar-Pool Bar
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Violation:
The deck inside the technical space R-9.22 was significantly soiled with condensation and a rusty buildup and stains.
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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.:
37
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Site:
Buffet-Staff and Crew Messes
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Violation:
Condensate was collected on the undersides of the sneeze shields on the hot lines, obscuring the consumer's view. In addition, the condensate was dripping on to the service line in front of the soup in the staff mess. The steam for the bains marie was turned to a full boil. Staff reduced the steam immediately.
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Recommendation:
Reduce the steam on the bains marie so that condensate does not collect on the sneeze shields.
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