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Item No.:
33
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Site:
Provisions-Liquor Store
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Violation:
The deckhead and bulkhead in the liquor store were made of a soft material and were not durable. Staff stated this would be corrected in the upcoming dry dock in November.
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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. Do not use carpet in these areas. Ensure bulkheads and deckheads have smooth, hard finishes.
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Item No.:
16
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Site:
Buffet-Neutral Cabinet under Hot Service Line
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Violation:
At 8:45 am, an open one quart container of fat free milk was stored in a cabinet under the hot line. Staff stated the milk was on time control. The time control plan posted in the area did not list milk or the cabinet as a unit on time control. Additionally, according to the time control, items on time control 'must be marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control.' There was no discard time on the container. Also, according to the time control plan, breakfast service ended at 08:00 am and lunch started at 11:30 am. Staff stated the milk is used for coffee, and a new time control plan was created specifically for milk used in coffee.
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Recommendation:
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.
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Item No.:
28
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Site:
Buffet-Neutral Cabinet under Hot Service Line
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|
Violation:
Two previously cleaned pans were stacked wet and did not allow for air drying. This was corrected.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
26
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Site:
Buffet-Neutral Cabinet under Hot Service Line
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|
Violation:
One previously cleaned circular pan had brown liquid in the bottom. It was sent for rewashing.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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|
Site:
Buffet-Juice Dispenser
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|
Violation:
The right side of the juice dispenser was heavily soiled with orange powder debris. This was immediately cleaned.
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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:
Buffet-Corner Under Juice Dispenser
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|
Violation:
The corner of the deck under the juice dispenser was soiled with greater than one day's worth of accumulation.
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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.:
25
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|
Site:
Buffet-Neutral Cabinet
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|
Violation:
A damp cloth was found in the neutral cabinet. Staff stated the cloth was used to wipe spills.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
16
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|
Site:
Dining Room-Breakfast Menu
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|
Violation:
The breakfast menu did not have an asterisk beside the egg dishes (omelet, poached eggs, etc.). Staff stated all egg dishes are prepared fully cooked, and if a guest requested eggs to be served undercooked, the waiter would verbally state the consumer advisory.
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|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
31
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Site:
Other-Cabinets Outside the Dining Room
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|
Violation:
A can of fly spray was stored with containers of fruit juice, tomato juice, syrup, and olive oil. The fly spray was removed.
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|
Recommendation:
Ensure pesticides, insecticides, and rodenticides are stored in a locked area of the vessel that is not in a food area.
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Item No.:
26
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|
Site:
Galley-Neutral Storage Cabinet
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|
Violation:
Three bowls and two sauce trays were found soiled. These were sent to be rewashed.
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|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
|
|
Site:
Galley-Salamander
|
|
Violation:
The technical compartment of the salamander was heavily soiled with grease.
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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.:
08
|
|
Site:
Galley-Dishwash
|
|
Violation:
The spray nozzle on the pre-rinse hose next to the dishwash machine hung below the flood rim of the sink. Staff added a backflow prevention device on the water line to the hose.
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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).
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Item No.:
22
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|
Site:
Galley-Dishwash
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|
Violation:
The manifolds, curtains, and inside surfaces of the only dishwash machine on board were soiled with debris and build up. The machine was taken out of service and cleaned immediately.
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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).
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Item No.:
16
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|
Site:
Dining Room-Lunch and Dinner Menus
|
|
Violation:
Two hamburgers listed on the menu did not have the asterisk advising consumers to reference the consumer advisory. Staff stated the burgers are prepared medium-well.
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|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
19
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|
Site:
Other-Compass Lounge Coffee Station
|
|
Violation:
The newly installed coffee machine's drain line drained into a bucket stored in the undercounter cabinet. Staff stated this would be corrected in the November dry dock.
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|
Recommendation:
Ensure drain lines from all fixtures, sinks, appliances, compartments, refrigeration units, or devices that are used, designed for, or intended to be used in the preparation, processing, storage, or handling of food, ice or drinks are indirectly connected to appropriate waste systems by means of an air gap or air break.
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Item No.:
39
|
|
Site:
Other-Compass Lounge Coffee Station
|
|
Violation:
One fly was found near the coffee machine.
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|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
19
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|
Site:
Other-The Grill
|
|
Violation:
The newly installed coffee machine's drain line drained into a bucket stored in the neutral cabinet below. Staff stated this would be corrected in the November dry dock.
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|
Recommendation:
Ensure drain lines from all fixtures, sinks, appliances, compartments, refrigeration units, or devices that are used, designed for, or intended to be used in the preparation, processing, storage, or handling of food, ice or drinks are indirectly connected to appropriate waste systems by means of an air gap or air break.
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Item No.:
39
|
|
Site:
Other-The Grill
|
|
Violation:
One fly was found near the entrance to the service counter.
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|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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|
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Item No.:
17
|
|
Site:
Other-The Grill
|
|
Violation:
The milk dispenser for the coffee machine had a label that stated, '7/31, 10:20 am.' Staff stated the milk was on time control. However, the milk dispenser was not listed on the time control plan as under time control. Staff stated the milk was on its own time control plan, and the plan had been damaged. Staff replaced the time control plan and posted it.
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|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
|
|
Site:
Other-The Grill
|
|
Violation:
The milk dispenser for the coffee machine was labeled '7/31, 10:20 am.' The inspector was in the area around 10:30 am. Staff stated the milk was labeled with the set-up time. However, the time control plan for the milk stated items on time control 'must be marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control.' The milk was relabed with the appropriate discard time.
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|
Recommendation:
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.
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|
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Item No.:
02
|
|
Site:
Medical-AGE Log
|
|
Violation:
The AGE log was incomplete for four voyages. For the July 15- July 24 voyage, the one entry on the log did not have information regarding whether a specimen was requested and received, whether antidiarrheal medication was dispensed, whether the passenger was reportable, and if the passenger had an underlying illness. For the July 6- July 15 voyage, the only entry on the log did not have information regarding whether a specimen was requested and received, whether antidiarrheal medication was dispensed, whether the passenger was reportable, and if the passenger had an underlying illness. On the June 27-July 4 voyage, the only entry on the log did not have information regarding whether a specimen was requested and received, whether antidiarrheal medication was dispensed, whether the passenger was reportable, and if the passenger had an underlying illness. On the June 18- June 27 voyage, all three entries were missing information about underlying illnesses. Staff stated when there is an underlying illness, it is noted in the patient's medical record. Additionally, another form was used to indicate when anti-diarrheal medical was dispensed.
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|
Recommendation:
List in the AGE surveillance log (1) the name of the vessel, cruise dates, and cruise number; (2) all reportable cases of AGE; and (3) all passengers and crew members who are dispensed antidiarrheal medication from the master of the vessel, medical staff, or other designated staff. 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
|
|
Site:
Medical-AGE Log
|
|
Violation:
On the July 15-25 voyage, one passenger became ill with AGE symptoms. On the AGE log, the column for whether the patient was reportable was left blank. At the top of the AGE log, the total number of ill passengers stated zero. However, the passenger met the definition of a reportable case.
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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. Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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|
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Item No.:
01
|
|
Site:
Medical-24-Hour Report
|
|
Violation:
On the July 15-25 voyage, one passenger exhibited AGE symptoms and met the case definition of a reportable case. However, the submitted 24-hour report stated there were no ill passengers.
|
|
Recommendation:
Ensure the AGE report contains the following: (1) name of the vessel; (2) port of embarkation; (3) date of embarkation; (4) port of disembarkation; (5) date of disembarkation; (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) total numbers of reportable cases of AGE among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) total number of passengers and crew members on the cruise.
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|
|
Item No.:
02
|
|
Site:
Medical-AGE Log
|
|
Violation:
On July 15, a passenger exhibited AGE symptoms and reported to medical on July 16. The AGE log stated the passenger's last symptom was on July 17 at 1630. The passenger's medical record stated the passenger was released from isolation on July 17 at 1625. Staff stated the entry on the AGE log for the last symptom was incorrect.
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|
Recommendation:
Maintain accurate records.
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|
|
Item No.:
01
|
|
Site:
Medical-24-Hour Report
|
|
Violation:
A 24-hour report was submitted for the ship's scheduled arrival in Detroit on July 21. It could not be verified when the report was submitted. However, the vessel changed itineraries and went to a Canadian port instead of Detroit on July 21. The vessel was notified of the itinerary change on July 12. No 24-hour report was submitted for the vessel's actual first US port from a foreign port (Cleveland, Ohio on July 22).
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|
Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized AGE report based on the number of reportable cases in the AGE log to VSP no less than 24 hours?but not more than 36 hours?before the vessel?s expected arrival at the U.S. port.
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|
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Item No.:
02
|
|
Site:
Medical-AGE Log
|
|
Violation:
The AGE log still had a column for passenger meal seat. This was removed on the 2018 AGE Log.
|
|
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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|
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Item No.:
11
|
|
Site:
Medical-AGE Log
|
|
Violation:
A passenger with an onset of AGE symptoms at 1100 on July 7 reported to medical at 1745. The AGE log stated the passenger's last symptom was at 1615 on July 7. A review of the passenger's medical record showed the passenger had an additional symptom of loose stool at 0100 on July 8, and the passenger was released from isolation at 1615 that same day.
|
|
Recommendation:
When symptomatic, ill passengers meet the case definition for AGE, ensure the following actions are taken: (1) advise them to remain isolated in their cabins until well for a minimum of 24 hours after symptom resolution, and (2) a follow-up by infirmary personnel is advised.
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|
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Item No.:
01
|
|
Site:
Medical-24-Hour Report
|
|
Violation:
The vessel submitted a 24-hour report on July 12 for Mackinac Island. However, the vessel's first US port was Saulte Ste Marie, Michigan, on July 12.
|
|
Recommendation:
Ensure the master, medical staff, or other designated staff of a vessel destined for a U.S. port from a foreign port submits at least one standardized AGE report based on the number of reportable cases in the AGE log to VSP no less than 24 hours?but not more than 36 hours?before the vessel?s expected arrival at the U.S. port.
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|
|
Item No.:
01
|
|
Site:
Medical-24-Hour Report
|
|
Violation:
One passenger met the AGE case definition for the July 6-15 voyage. However, the 24-hour report stated no passengers or guests were ill on the voyage.
|
|
Recommendation:
Ensure the AGE report contains the following: (1) name of the vessel; (2) port of embarkation; (3) date of embarkation; (4) port of disembarkation; (5) date of disembarkation; (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) total numbers of reportable cases of AGE among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) total number of passengers and crew members on the cruise.
|
|
|
Item No.:
02
|
|
Site:
Medical-AGE Log
|
|
Violation:
The dates at the top of the AGE log for the June 26-July 6 voyage were incorrect. The end date for the voyage was listed as July 4. Additionally, the total number of ill passengers was listed as 84. Staff stated there were 84 crew members on board for that voyage. The total number of crew and ill crew member boxes were blank.
|
|
Recommendation:
Maintain accurate records.
|
|
|
Item No.:
01
|
|
Site:
Medical-24-Hour Report
|
|
Violation:
On the June 26-July 6 voyage, one passenger exhibited AGE symptoms and met the case definition. However, the submitted 24-hour report stated no passengers and no crew were reportable cases.
|
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Recommendation:
Ensure the AGE report contains the following: (1) name of the vessel; (2) port of embarkation; (3) date of embarkation; (4) port of disembarkation; (5) date of disembarkation; (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) total numbers of reportable cases of AGE among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) total number of passengers and crew members on the cruise.
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Item No.:
02
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Site:
Medical-AGE Log
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Violation:
On the June 18-June 27 voyage, the boxes for reportable crew and passengers were left blank. The three entries on the AGE log were marked as reportable.
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Recommendation:
Maintain accurate records.
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Item No.:
01
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Site:
Medical-24-Hour Report
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Violation:
On the June 18-June 27 voyage, three passengers were listed on the AGE log as reportable. However, the 24-hour report stated no passengers were reportable.
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Recommendation:
Ensure the AGE report contains the following: (1) name of the vessel; (2) port of embarkation; (3) date of embarkation; (4) port of disembarkation; (5) date of disembarkation; (6) total numbers of reportable cases of AGE among passengers, including those who have disembarked because of illness?even if the number is 0 (zero reporting); (7) total numbers of reportable cases of AGE among crew members, including those who have disembarked because of illness?even if the number is 0 (zero reporting); and (8) total number of passengers and crew members on the cruise.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Log
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Violation:
The cross-connection control log listed four backflow prevention devices in the beauty salon. However, only one could be located. The log was updated.
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Recommendation:
Maintain an accurate cross-connection control log.
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Item No.:
44
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Site:
Medical-24-Hour Report and AGE Logs
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Violation:
There were several instances where information regarding whether a specimen was requested or received, whether anti-diarrheal medication was dispensed, whether a passenger was reportable, and if a passenger had an underlying illness was not indicated on the AGE log. Additionally, the boxes at the top of the AGE log to indicate reportable crew or passengers were either blank or incorrect. Additionally, the number of reportable passengers was incorrect on submitted 24-hour reports. Finally, when asked why the numbers were incorrect, staff stated that no one on board had been exhibiting AGE symptoms when the reports were submitted, and that passengers had recovered within 24 hours of exhibiting symptoms. Staff did not know the number of reportable cases at the top of the AGE log and the number of reportable cases on the 24-hour reports should be a cumulative number of passengers and crew members meeting the case definition, not the number of passengers and crew members meeting the case definition at the time of report submission.
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Recommendation:
Ensure the supervisor or person in charge of medical operations related to AGE on the vessel demonstrates to VSP?during inspections and on request?knowledge of medical operations related to AGE, is able to demonstrate this knowledge by compliance with Section 4 of the VSP 2018 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 4 of the VSP 2018 Operations Manual as it relates to their assigned duties.
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Item No.:
17
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Site:
Buffet-Neutral Cabinet under Hot Service Line
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Violation:
At 8:45 am, an open one quart container of fat free milk was stored in a cabinet under the hot line. Staff stated the milk was on time control. The time control plan posted in the area did not list milk or the cabinet as a unit on time control. Additionally, according to the time control, items on time control 'must be marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control.' There was no discard time on the container. Also, according to the time control plan, breakfast service ended at 08:00 am and lunch started at 11:30 am. Staff stated the milk is used for coffee, and a new time control plan was created specifically for milk used in coffee.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
33
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Site:
Other-The Grill
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Violation:
There was no coving at the deck/cabinet juncture on the coffee station and the soiled drop off. Staff stated this would be fixed during the November dry dock.
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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.:
13
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Site:
*General Comments-
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Violation:
There were two venues where no time control plans were posted or the time control plan did not list all items under time control in the area. Additionally, there were several items on the main dining room menus that required a consumer advisory, but the asterisk was not next to the food item.
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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; (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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