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Item No.:
33
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Site:
Galley-
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Violation:
Behind the dishwash machine, water was continuously dripping from the deckhead light fixture onto the deck.
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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.:
21
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Site:
Buffet-Deck 15 Horizon Court - Starboard Side
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Violation:
Below the pan of sausage links, the left side undercounter door hinge was missing on the top, making the door loose when opening.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
33
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Site:
Buffet-Deck 15 Horizon Court - Door 16609
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Violation:
Leading into the warewash area, the wood panel door was scratched and damaged along the door knob and on the bottom half of the door.
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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. Ensure bulkheads and deckheads have smooth, hard finishes. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
22
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Site:
Galley-Deck 15 Horizon Court - Dishwash Machine
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Violation:
The dishwash machine had been out of service for approximately 45 minutes due to a continuous water leak. The soiled area was overwhelmed with dishes, including items stacked on top of each compartment of the three-compartment sink.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
33
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Site:
Galley-Deck 14 Horizon Court - Potwash
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Violation:
A large amount of water was continuously dripping from the deckhead in a few areas above the in-use three-compartment sink and also from the bulkhead behind the three-compartment sink. No clean items were impacted during the inspection.
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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.:
22
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Site:
Galley-Deck 14 Horizon Court - Potwash
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Violation:
The potwash machine was out of service.
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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.:
27
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Site:
Galley-Deck 6 - Starboard Dishwash
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Violation:
Below the soiled area of the dishwash machine, the top of the pulper technical compartment was heavily soiled with oil and debris. The area was previously cleaned and not in operation the morning of the inspection. Crew explained the compartment was cleaned two days prior.
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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.:
22
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Site:
Galley-Deck 6 - Starboard Dishwash
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Violation:
The dishwash machine was out of service.
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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-Deck 5 - Bakery/Pastry
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Violation:
Outside the bakery/pastry, a previously cleaned perfluorocarbon resin coated pan stored in the reach-in cabinets was soiled with food debris.
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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.:
22
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Site:
Galley-Deck 5 - Potwash
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Violation:
The potwash machine was out of service for 2-3 days. The area was overwhelmed with numerous soiled pots and pans, including a large stack between the two crew members working in the area.
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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. Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
22
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Site:
Galley-Deck 5 - Potwash
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Violation:
Below the sanitizing compartment of the three-compartment sink, the hot water gauge was missing the indicator needle and the protective glass was broken.
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Recommendation:
Provide a maximum registering temperature-measuring device to verify the temperature in the warewash machines and the three-compartment sink. Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5°C (within 3°F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3°F in the intended range of use.
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Item No.:
39
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Site:
Galley-Deck 5 - Cold Galley
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Violation:
One fly was near sandwiches being prepared and landed on the counter beside a tray of sandwiches.
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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.:
22
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Site:
Galley-
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Violation:
All upper final sanitizing rinse nozzles produced a single stream of water. A large amount of water was leaking from the far right side of the upper manifold.
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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-
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Violation:
The prewash temperature gauge was not working when the machine was in operation. The gauge steadily read 100°F when the prewash tank temperature measured 130°F.
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Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5°C (within 3°F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3°F in the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 5
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Violation:
The portside forward dishwash machine had been out of service since 29 July at 17:00.
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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-Deck 14 Horizon Court - Dishwash
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Violation:
Food debris was in the prewash and wash tanks. Also, the prewash temperature gauge was not working when the machine was in operation. The gauge steadily read 100°F when the prewash tank temperature measured 137°F.
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Recommendation:
Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination and accumulation of excessive debris, and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used). Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5°C (within 3°F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3°F in the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 14 Horizon Court - Dishwash
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Violation:
The far right upper final sanitizing rinse nozzle produced a single stream of water. The unit was in use at the time of the observation.
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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.:
21
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Site:
Galley-Deck 15 Slice Pizzeria
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Violation:
The cord of the bulkhead-mounted telephone was in disrepair, exposing wires.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
33
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Site:
Buffet-Deck 15 Slice Pizzeria
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Violation:
The blue/white decorative bulkhead material had some peeling seams. Small holes were also in this material.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 15 Salty Dog Grill
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Violation:
The drinking fountain was out of service.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
22
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Site:
Galley-Deck 5 International Cafe
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Violation:
The dishwash machine was out of service since the morning of the inspection.
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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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
A pattern of empty fields in the underlying illness column was documented over several voyages. At times, the fields in this column had other information without having information about underlying illness. For example, during the 16-26 July voyage, two entries out of eight were blank for the presence of underlying medical conditions; during the 6-16 July voyage, seven entries out of 21 were blank; and during the 26 June to 6 July voyage, five entries out of eight were blank. Additionally, this column often only had notes unrelated to underlying medical conditions and not any information about underlying medical conditions. For example, two entries for the 16-26 July voyage only had 'telephonic follow-up' and 'no further close contacts,' so a total of four entries out of eight did not have accurate information for the presence of underlying medical conditions. The AGE logs for previously noted voyages were similarly incomplete. Medical staff suspected there might have been an error in the program populating the AGE surveillance log.
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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) 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.:
11
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Site:
Medical-Isolate Ill Crew
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Violation:
Several ill crew members did not isolate and promptly report to the medical center during recent voyages, including:
(1) During the 6-16 July 2023 voyage, a food employee experienced an onset of acute gastroenteritis (AGE) symptoms on 9 July at 10:00, but did not report to medical until 16:00. The crew member's timecard indicated they worked 11:30 to 12:00. A food risk assessment was documented, the crew member received additional training, and disciplinary action was documented.
(2) During the 26 June - 6 July 2023 voyage, a food employee experienced an onset of AGE symptoms on 26 June at 09:00, but did not report to medical until 14:20. The crew member's timecard indicated they worked 09:00 to 09:30 and again at 11:30 to 14:00. A food risk assessment was documented, the crew member received additional training, and disciplinary action was documented.
(3) During the 26 June - 6 July 2023 voyage, a food employee experienced an onset of AGE symptoms on 29 June at 02:00, but did not report to medical until 17:20. The crew member's timecard was unclear, but a food risk assessment was documented. The crew member's 72-hour food and beverage questionnaire indicated the crew member ate in the crew mess for breakfast, lunch, and dinner during the day of symptom onset. The crew member received additional training and disciplinary action was documented.
(4) During the 16 June - 26 June 2023 voyage, a food employee experienced an onset of AGE symptoms on 20 June at 13:00 but did not report to medical until 21 June at 11:05. The crew member's timecard was unclear, but a food risk assessment was documented. The crew member's 72-hour food and beverage questionnaire indicated the crew member ate in the crew mess after the onset of symptoms. The crew member received additional training and disciplinary action was documented.
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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 the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment. Maintain records for 1 year and make them available for review during inspections. Review [when possible] any AGE cases among passengers or crew reported after the ill food employee's symptom onset for epidemiologic link/connection. Appropriate corrective actions could include discarding ready-to eat food, thoroughly cooking raw food, and disinfecting the food area and equipment. Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food related areas or operations, including working with exposed food, warewashing, equipment, utensils, table linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours. Ensure food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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