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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Record Review
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Violation:
There were multiple instances during multiple voyages where the column for underlying illness on the AGE log was left blank. Staff stated that this information was supposed to automatically generate from the patient chart to the log and in some cases, due to electronic error, it did not. The inspector was able to locate the underlying illness information in the patient chart. There were also two instances where the temperature was not recorded on the AGE log. This information was also found in the patient chart.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (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) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. 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.:
06
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Site:
Potable Water-Far Point Record Review
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Violation:
The forward far point chart record for 09 August 2017 showed a chlorine reading of above 5ppm from 10:15pm - 12:30pm (the pen steadily ran along the top of the chart for this time period). The staff stated that this was an analyzer error. Staff also had manually documented on the chart that the analyzer was calibrated and then replaced which was the cause of the erroneous reading. During this time frame, staff took manual readings which were recorded on the chart and were within normal range.
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Recommendation:
Maintain the halogen analyzer-chart recorder properly and operate it in accordance with the manufacturer?s instructions. Conduct a manual comparison test daily to verify calibration. Calibrate whenever the manual test value is greater than 0.2 ppm higher or lower than the analyzer reading.
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Item No.:
08
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Site:
Galley-Forward Starboard Roast Section
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Violation:
The backflow preventer on the middle roaster was leaking.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
13
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Site:
Galley-Dishwash - Soiled Side
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Violation:
An excessive amount of previously cleaned dishes in plate trolleys and lexan bins were stored on the soiled side of the dishwash area. It was not clear why thesee previously cleaned dishes were stored in the soiled area. After several minutes of discussion, staff stated that certain dishes were only used on certain days and that they were stored here until they were ready to be used. Staff then stated the dishes were previously cleaned, but would be run through the dish machine again prior to use. The inspector found food debris on several of the dishes.
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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 pints 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.:
16
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Site:
Galley-Lido Center
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Violation:
One container of corn and one container of puff pastries were stored on time control in an undercounter refrigerator. These items were found at 10:33am. According to the time control plan these items should have been discarded at 10:00 am. The items were immediately discarded.
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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. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
20
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Site:
Galley-Pastry
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Violation:
A small dough mixer had been out of service since May 30.2017. Several work orders had been put in place. Parts for the mixer were received August 22 2017. The dough mixer was repaired by the end of the inspection.
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Recommendation:
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.
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Item No.:
20
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Site:
Room Service-Deck 6
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Violation:
The undercounter refrigerator had been out of service since the morning of the inspection. A work order had been put in place.
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Recommendation:
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.
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Item No.:
21
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Site:
Galley-Lido Center
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Violation:
The gasket on the hot holding cabinet had come loose from the door. This was immediately repaired.
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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.:
21
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Site:
Dining Room-Steakhouse Beverage Station
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Violation:
Cords from the espresso machine and the ice dispenser were draped across the counter. The area was clean to sight and touch.
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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.
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Item No.:
21
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Site:
Galley-Salad Bar Pantry
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Violation:
The gaskets on both doors of the rolling refrigerator had come loose from the door. This was corrected by the end of the inspection. This was verified by the inspector.
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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-Glasswash
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Violation:
The glasswash was not in working order. Staff stated the machine quit working the morning of the inspection and that they were awaiting a part.
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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.:
26
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Site:
Galley-Center Lido - Ice Machine
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Violation:
Black debris was in the condensation pan. This was immediately cleaned.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Ice Machine
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Violation:
Black/brown debris was in the condensate pan on the ice machine. There was also yellow residue in the same area. This was cleaned by the end of the inspection and verified by the inspector.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Dishwash - Soiled Side
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Violation:
An excessive amount of previously cleaned dishes in plate trolleys and lexan bins were stored on the soiled side of the dishwash area. It was not clear why thesee previously cleaned dishes were stored in the soiled area. After several minutes of discussion, staff stated that certain dishes were only used on certain days and that they were stored here until they were ready to be used. Staff then stated the dishes were previously cleaned, but would be run through the dish machine again prior to use. The inspector found food debris on several of the dishes.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Galley-Dishwash Soiled Side
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Violation:
An excessive amount of previously cleaned dishes in plate trolleys and lexan bins were stored on the soiled side of the dishwash area. It was not clear why thesee previously cleaned dishes were stored in the soiled area. After several minutes of discussion, staff stated that certain dishes were only used on certain days and that they were stored here until they were ready to be used. Staff then stated the dishes were previously cleaned, but would be run through the dish machine again prior to use. The inspector found food debris on several of the dishes.
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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.
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Item No.:
29
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Site:
Galley-Main Dishwash
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Violation:
Food debris was found in the handwash sink. This was immediately cleaned.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Galley-Lido Center - Men's Toilet
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Violation:
The toilet was out of service during breakfast cleanup.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
30
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Site:
Galley-Portside - Men's Toilet
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Violation:
The toilet was out of service during breakfast cleanup. This was noted on the last inspection. The toilet overflowed leaving a significant amount of blackwater on the deck. This blackwater was contained within the toilet room. This area was in operation during the inspection.
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Recommendation:
Keep toilet fixtures clean and in good repair.
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Item No.:
33
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Site:
Galley-Deck
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Violation:
The deck throughout the main galley was in disrepair including missing and cracked tiles and recessed grout. However, the ship had a plan to address the damaged deck and it was obvious that progress had been made. The deck was being actively repaired in the Lido deli during the inspection.
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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.
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Item No.:
37
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Site:
Galley-Lido Center
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Violation:
Condensate was collecting on the deckhead above the combination oven. No condensate was dripping onto food.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
39
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Site:
Buffet-Lido - Midship - Beverage Station
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Violation:
One fruit fly was observed in this area.
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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.:
39
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Site:
Galley-Cleaning Locker
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Violation:
One live fruit fly was observed in this area.
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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.:
39
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Site:
Galley-Aft - Near Assistant Food Manager's Office
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Violation:
Three live fruit flies were observed in this area.
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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.:
39
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Site:
Galley-Dishwash Soiled Side
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Violation:
One live fruit fly was observed in this area.
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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.:
39
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Site:
Galley-Lido Center - Ladies' Toilet
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Violation:
One live fruit fly was seen in this area.
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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.:
39
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Site:
Galley-Port Side Beverage Pantry
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Violation:
Two live fruit flies were observed in this area.
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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.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
There were approximately six mooring lines which were not sufficiently protected by the rat guards. Some rat guards were located too close to the shore and others did not completely envelope the mooring line which left openings large enough for a rat/mouse to pass through or jump over and enter the ship. Staff immediately responded and affixed the rat guards so that the provided the required protection. This was verified by photos provided to the inspector.
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Recommendation:
Protect entry points where pests may enter the food areas.
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