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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
The review of the AGE logs for the past five cruises found many empty spaces in the temperature and underlying illness columns. Specifically, the logs did not have the temperature and underlying illness columns completed for all cases even when staff recorded this information on medical records. In addition, staff wrote several notes in the underlying illness column that did not address the specific related information. The logs had a few dozen spaces for this information left blank.
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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.:
02
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Site:
Medical-Immediate Contacts of Symptomatic Crew
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Violation:
The review of the AGE logs found that information regarding symptomatic crew members having immediate contacts or significant others, other than cabin mates was not consistently documented.
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Recommendation:
Maintain the following records on board for 12 months and make them available for review by VSP during inspections and outbreak investigations: (1) medical log/record; (2) AGE surveillance log; (3) 2-hour self-administered questionnaires; (4) interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour]; (5) documentation of the 3-day assessment of crew members with AGE symptoms before joining the vessel; (6) documentation of the date and time of last symptom and clearance to return to work for food and nonfood employees; and (7) documentation of the date and time of verbal interviews with asymptomatic cabin mates and immediate contacts of symptomatic crew.
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Item No.:
08
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Site:
Bar-Red Frog Pub & Brewery - Mesh Tanks
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Violation:
The same pipe supplying water to the beer process supplied the spray hose used for the cleaning of the immediate deck area, under deck area, and the tanks. There was no backflow prevention device to avoid any potential backflow from the hose that could reach the beer process.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets, whirlpool tubs, and similar facilities; (4) photographic laboratory developing machines and utility sinks; (5) beauty and barber shop spray-rinse hoses; (6) spa steam generators where essential oils can be added; (7) hose-bib connections; (8) garbage grinders and food waste systems; (9) automatic galley hood washing systems; (10) food service equipment; (11) mechanical warewashing machines; (12) detergent dispensers; (13) hospital and laundry equipment; (14) air conditioning expansion tanks; (15) boiler feed water tanks; (16) fire system; (17) public toilets, urinals, and shower hoses; (18) potable water, bilge, and pumps that require priming; (19) freshwater or saltwater ballast systems; (20) international fire and fire sprinkler water connections (install a reduced pressure assembly); (21) the potable water supply to automatic window washing systems that can be used with chemicals or chemical mix tanks; (22) water softeners for nonpotable fresh water; (23) water softener and mineralizer drain lines, including backwash drain lines (install an air gap or a reduced pressure assembly); (24) high saline discharge line from evaporators (install an air gap or a reduced pressure assembly); (25) chemical tanks; (26) other connections between the potable water system and a nonpotable water system, such as the gray water system, laundry system, or technical water system (install an air gap or a reduced pressure assembly); (27) black water or combined gray water/black water systems (install an air gap); (28) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
The review of the AGE logs found that a food worker experienced AGE symptoms with an onset on 11 June at 1740, but reported to the medical center at 2106 that day. Staff showed documentation to the inspector stating that the food worker did not work while symptomatic. No counseling or disciplinary action was on file.
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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. Ensure crew members report immediately to the medical center immediately after experiencing diarrhea and or vomiting.
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Item No.:
15
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Site:
Buffet-Seafood Shack
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Violation:
Staff kept the shellstock identification tags from each container of molluscan shellfish and had a log that documented the date the last shellstock was served, but it was not clear which date belonged to which shellstock identification tag.
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Recommendation:
Ensure shellstock shellfish tags: (1) Remain attached to the container in which the shellstock are received until the container is empty. (2) Are maintained by retaining shellstock tags or labels for 90 calendar days from the date the container is emptied by using an approved record-keeping system that keeps the tags or labels in chronologic order correlated to the date when the shellstock are served and the date when the last shellstock from the container is served is recorded on the tag or label.
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Item No.:
18
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Site:
Buffet-Aft Lido Marketplace
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Violation:
Fresh shell eggs were stored above a hotel pan of pasteurized liquid eggs in undercounter refrigerator 10CC-7.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Provisions-Vegetable Walk-in Refrigerator
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Violation:
Condensation was continuously dripping directly on at least two boxes of bread. The boxes were moved out of the dripping.
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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; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Provisions-Beer Grist Mill Room
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Violation:
The mill machine had seams on the inner sides of the hopper encrusted with flour.
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Recommendation:
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.
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Item No.:
20
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Site:
Galley-Ji Ji Asian Kitchen
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Violation:
The surface on the flat stovetop was chipped and pitted around the edges and in the center.
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Recommendation:
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.
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Item No.:
20
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Site:
Buffet-Aft Lido Marketplace
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Violation:
The surface on the top plate inside both countertop convection ovens was peeling.
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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:
Galley-Red Frog Pub
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Violation:
The recessed flat grill was pitting in several locations, especially around the grease chute.
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Recommendation:
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.
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Item No.:
21
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Site:
Galley-Pig and Anchor Barbecue
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|
Violation:
Inside both smokers, there was a seam on the bottom where the door met the gasket. Food debris was inside the seam.
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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:
Buffet-Aft Lido Marketplace
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|
Violation:
The two countertop convection ovens were not raised 100 mm (4-inches) or sealed to the countertop. The convection ovens were difficult for one person to move.
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Recommendation:
Ensure table-mounted equipment that is not easily movable is elevated on legs that provide at least a 100 mm (4-inch) clearance between the table and the equipment.
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Item No.:
21
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Site:
Bar-Blue Iguana Tequila Bar
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|
Violation:
The decorative Blue Iguana branded covering on the outside of the two large mixed drink blenders was peeling and scratched in several locations.
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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:
Bar-Red Frog Rum Bar
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Violation:
The decorative Red Frog branded covering on the outside of the two large mixed drink blenders was peeling and scratched in several locations.
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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-Chef's Table Room
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Violation:
The utility sink was loose from the counter creating seams and gaps around the sink assembly. This was corrected after the finding.
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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.:
22
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Site:
Galley-Warewash
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Violation:
The bottom spray nozzle on the left final rinse manifold was partially blocked producing an ineffective spray pattern.
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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.:
22
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Site:
Galley-Center Galley
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Violation:
On two separate occasions when the inspector passed through the center galley a different trolley stacked with soiled plastic containers was left staged by the transport elevator next to the combination ovens with no crew member attending it. The soiled plastic containers were within 150 mm (6-iches) of the far right combination oven, which was in-use.
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Recommendation:
Do not store soiled equipment next to the combination ovens.
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Item No.:
22
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Site:
Galley-Keg Warewashing
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Violation:
The beer keg warewasher had no data plate. In addition, a discharge of several liters of water came from the drain to the deck. This was observed twice at the beginning of every cycle.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
23
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Site:
Galley-Keg Warewashing
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Violation:
The beer keg warewasher could not maintain a minimum temperature of 150F during the entire wash cycle. This was evaluated twice. The machine was not in operation before the inspection but only evaluated when staff ensured it was ready.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
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Site:
Galley-Keg Warewashing
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Violation:
The beer keg warewasher could not reach a temperature over 131F during the final rinse cycle. This was evaluated twice. The machine was not in operation before the inspection but only evaluated when staff ensured it was ready.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Provisions-Beer Grist Mill Room
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|
Violation:
The mill machine had seams on the inner sides of the hopper encrusted with flour.
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|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food-contact surfaces of cooking equipment and pans are kept free of encrusted grease deposits and other soil accumulations.
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Item No.:
27
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Site:
Provisions-Beer Grist Mill Room
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Violation:
The diatomaceous earth beer filter machine was heavily soiled with dust.
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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:
Galley-Keg Warewashing
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Violation:
The top of the beer keg warewasher had a heavy layer of dust.
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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:
Bar-Red Frog Pub & Brewery - Cellar
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|
Violation:
The top of the hot water tank had a heavy layer of dust.
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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:
Galley-Ji Ji Asian Kitchen
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Violation:
The previously cleaned drip tray housing for the flat stovetop was soiled with grease residue.
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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:
Galley-La Cucina
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|
Violation:
The previously cleaned drip tray at the bottom of the undercounter oven was soiled with grease and burnt food debris. The back right corner inside the oven also had standing water.
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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:
Galley-Pig and Anchor Barbecue
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|
Violation:
Inside both smokers, there was a seam on the bottom where the door met the gasket. Food debris was inside the seam.
|
|
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:
Galley-Aft Extension Galley
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Violation:
The bulkhead mounted phone and phone box next to the dry storage/spice rack was soiled with debris and sticky to the touch.
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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:
Buffet-Aft Lido Marketplace
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|
Violation:
The surface underneath both countertop convection ovens, which was accessible by removing the front filter, was soiled with more than a day's accumulation of food debris.
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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-Center Galley Corridor
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|
Violation:
Two moveable gelato machines were stored in the hallway by FSD 10.3.13. Staff stated these gelato machines were used every night in the lido galley and were stored in this corridor after use. The deckhead in the hallway above the gelato machines was not constructed for food equipment storage because it was open and had exposed pipes.
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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.:
28
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Site:
Buffet-Lido Marketplace Port Aft Beverage Station
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Violation:
A stack of previously washed plastic cups that were out for service was still wet.
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|
Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food.
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Item No.:
30
|
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Site:
Buffet-Aft Lido Marketplace
|
|
Violation:
The soap dispenser on the starboard employee handwash station was empty during operation.
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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:
Buffet-Aft Lido Marketplace
|
|
Violation:
The bulkhead power outlet behind the left countertop convection oven was covered in black electrical tape.
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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.:
33
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Site:
Galley-Center Galley Corridor
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Violation:
Two moveable gelato machines were stored in the hallway by FSD 10.3.13. Staff stated these gelato machines were used every night in the lido galley and were stored in this corridor after use. The deckhead in the hallway above the gelato machines was not constructed for food equipment storage because it was not closed and had exposed pipes. In addition, the deck around the gelato machines was soiled with debris.
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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 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.:
33
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Site:
Buffet-Pizzeria el Capitano
|
|
Violation:
The decorative stainless steel side bulkheads in front of the deck oven were heavily chipped and scratched from the pizza paddles, which were stored on hooks on the bulkheads.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
|
|
Site:
Buffet-Team Dining Room 2
|
|
Violation:
The deck behind the ice cream machine had no coving. This was corrected.
|
|
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.:
35
|
|
Site:
Galley-Aft Extension Galley
|
|
Violation:
The drain for the drinking fountain was dislocated from its position over the deck scupper. This caused water to empty on the deck instead of the deck scupper after use.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
|
|
Site:
Galley-Keg Warewashing
|
|
Violation:
A discharge of several liters of water came from the drain to the deck. This was observed twice at the beginning of every cycle.
|
|
Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
37
|
|
Site:
Provisions-Vegetable Walk-in Refrigerator
|
|
Violation:
Condensation was dripping from the deckhead in several places inside the refrigerator, mostly on the deck but also on boxes of bread.
|
|
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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