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Item No.:
02
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Site:
Medical-Close Contact Follow up
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Violation:
On 04 March 2024, a nonfood employee that was classified as a GI reportable case, had a cabin mate that was missing a record of close contact follow up details. There were also no secondary notes indicating if follow ups were made for this person.
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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) 72-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. When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic cabin mates or immediate contacts of symptomatic crew: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
An immediate contact is someone sharing a cabin either full-time or part-time or sharing a cabin?s bathroom facilities. This includes boyfriends, girlfriends, spouses, and significant others. Ensure to document if the symptomatic crew member has or not cabin mate(s) or other immediate contact(s).
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Item No.:
07
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Site:
Potable Water-Disinfection Logs
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Violation:
On 14 November 2023 a RPZ assembly was 'replaced' but not recorded on the disinfection log. Staff was unsure if disinfection occurred, there were no secondary notes.
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Recommendation:
Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
08
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Site:
Potable Water-Disinfection Logs
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Violation:
On 14 November 2023 a RPZ assembly was 'replaced' but not recorded on the disinfection log. Staff was unsure if disinfection occurred, there were no secondary notes.
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
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Item No.:
08
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Site:
Potable Water-Production Line
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Violation:
The production line had blue/green/blue pipe striping before the halogen injection point.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Portside Acid Pumps
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Violation:
The air gaps to the pH plus and minus drums for bunkering and production were insufficient.
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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.:
08
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Site:
Potable Water-Far Point
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Violation:
The potable water line for the sample point was not striped to indicate potable water.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only.
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Item No.:
08
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Site:
Bar-Dk 13 - Oasis - Aft
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Violation:
The backflow prevention device for the coffee maker was in disrepair. The atmospheric vents were blocked.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Pantry-Dk 5
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Violation:
The backflow prevention device for the juice machine was in disrepair with the vents blocked.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
13
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Site:
Provisions-Dk 5 - Freezers
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Violation:
Multiple freezers had an excess amount of frozen condensate on boxes of food, deckheads and bulkheads. Numerous boxes had an excess of frozen condensate covering them. In three areas, mounds of ice, more than a days' worth of accumulation had collected on multiple boxes containing food.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented.
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Item No.:
16
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Site:
Galley-Dk 13 - Sahara
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Violation:
Refrigeration unit #932 had two bags of cheddar cheese that registered internal temperatures of 44 F - 46 F. The bags cheese had been in the refrigerator for about 1.5 hours. Staff place the bags of cheese in the blast chiller and stated it would be used in lasagna for the dinner service period.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
18
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Site:
Provisions-Dk 5 - Fish Freezer #271
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Violation:
Fish Freezer #271 had an excess amount of frozen condensate on the deckhead, all bulkheads, and on multiple boxes. Additionally, multiple boxes were damaged, and one box had the lid removed exposing unpackaged fish fillets. Ice was resting on the exposed fish in the box. The box of fish was discarded.
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Recommendation:
Discard a food that is unsafe or adulterated. Protect food from cross-contamination or other sources of contamination by the following methods: (1) Storing the food in packages, covered containers, or wrappings.
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Item No.:
19
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Site:
Galley-Dk 6 - Bakery
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Violation:
A storage rack filled with cheese bread was stored directly under the positive air ventilation duct for approximately two hours without protection. The bread was discarded.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
19
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Site:
Provisions-Dk 5 - Fish Freezer #271
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Violation:
Fish Freezer #271 had an excess amount of frozen condensate on the deckhead, all bulkheads, and on multiple boxes. Additionally, multiple boxes were damaged, and one box had the lid removed exposing unpackaged fish fillets. Ice was resting on the exposed fish in the box.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Provisions-Dk 5 - Meat Freezer #281
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Violation:
Meat Freezer #281 had an excess amount of frozen condensate on the deckhead, all bulkheads, on multiple boxes, and had extensive ice mounds resting on protective cardboard lids.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Other-Portside Bunker Station Area
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Violation:
A miscellaneous locker that was not identified had seven cases of mixed bottle waters and soda stored directly on the deck.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks. Do not store foods: (1) In locker rooms, (2) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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Item No.:
19
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Site:
Bar-Dk 13 - Covered Pool
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Violation:
A bottle of liquor was stored on the backbar countertop without a lid or pourer, leaving the liquor inside the bottle unprotected. The bar was open during the inspection.
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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; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; and (6) At least 150 millimeters (6 inches) above the deck on shelving racks.
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Item No.:
20
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Site:
Pantry-Dk 6 - Bread Area
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Violation:
The bread slicer was heavily soiled with food residue on the food-contact and nonfood-contact areas. Additionally, this unit was in disrepair. Multiple areas had chipped paint making the unit difficult to clean.
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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-Dk 13 - Sahara - Warewashing Area
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Violation:
The faceplate for the flight-type warewashing machine was cracked and chipped making the faceplate difficult to clean.
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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-Dk 13 - Pizzeria
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Violation:
Several screws for the pizza oven doors were missing making the oven door area difficult to clean.
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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-Dk 6 - Warewashing Area
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Violation:
When evaluated, the portside flight type warewashing machine registered a plate surface temperature of 177 F, while the machine's internal thermometer manifold temperature registered a temperature of 172 F. Staff stated the probe sensor was out of order. It was determined by staff that the manifold water temperature exceeded 200 F.
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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-Dk 6 - Warewashing Area
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Violation:
The glasswash machine's pre-rinse compartment curtains were in disrepair. The curtains were rolled away, allowing water to spray into the wash compartment for possible cross-contamination.
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Recommendation:
Ensure the warewashing machine wash and rinse tanks are equipped with baffles, curtains, or other means to minimize internal cross-contamination of the solutions in wash and rinse tanks.
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Item No.:
22
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Site:
Galley-Dk 6 - Warewashing Area
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Violation:
The manifold water temperature gauge for the glass washing machine was not in good working order. It was registering water temperatures for the final sanitizing rinse that were 15 degrees less than the measured values at the plate surface.
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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-Dk 13 - Sahara -Warewash - Midship
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Violation:
When evaluated, the portside flight-type warewashing machine registered a plate surface temperature of 188 F, while the machine's internal thermometer manifold temperature registered a temperature of 182 F. Staff stated the probe sensor was out-of-order. It was determined by staff that the manifold water temperature exceeded 210 F.
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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-Dk 13 - Sahara -Warewash - Midship
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Violation:
When evaluated, the starboard glasswash machine registered a plate surface temperature of 186 F, while the machine's internal thermometer manifold temperature registered a temperature of 185 F. Staff stated the probe sensor was out of order. It was determined by staff that the manifold water temperature exceeded 210 F.
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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.:
24
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Site:
Galley-Dk 13 - Sahara -Warewash - Midship
|
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Violation:
When evaluated, only steam was coming from the final rinse spray nozzles of the active portside flight-type dishwash machine preventing an effective spray pattern. Staff stated the manifold probe sensor was out of order and the manifold water temperature exceeded 210 F.
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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.:
24
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Site:
Galley-Dk 13 - Sahara -Warewash - Midship
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Violation:
When evaluated, only steam was coming from the final rinse spray nozzles of the active starboard flight-type dishwash machine preventing an effective spray pattern. Staff stated the manifold probe sensor was out of order and the manifold water temperature exceeded 208 F.
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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.:
24
|
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Site:
Galley-Dk 6 - Warewashing Area
|
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Violation:
When evaluated, only steam was coming from the final rinse spray nozzles of the active portside flight-type dishwash machine preventing an effective spray pattern. Staff stated the manifold probe sensor was out of order and the manifold water temperature exceeded 200F.
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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:
Pantry-Dk 6
|
|
Violation:
The bread slicer was heavily soiled with food residue on the food-contact and nonfood-contact areas. Additionally, this unit was in disrepair. Multiple areas had chipped paint making the unit difficult to clean.
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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-Dk 13 - Sahara - Midship
|
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Violation:
The two stackable evaporating units for the ice machine had small amounts of black debris on the plastic housing. Staff and the inspector determined the black debris was not due to the chemical effects on the evaporating unit. Staff used an alcohol wipe to remove the debris. The machine was in use at the time of the inspection.
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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.:
27
|
|
Site:
Pantry-Dk 6
|
|
Violation:
The bread slicer was heavily soiled with food residue on the food-contact and nonfood-contact areas. Additionally, this unit was in disrepair. Multiple areas had chipped paint making the unit difficult to clean.
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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:
Pantry-Dk 13 - Covered Pool
|
|
Violation:
Water was pooling in the technical space above the upright refrigerator. Staff determined the chilled water line in the technical space was poorly insulated and was sweating water. Additionally, black slimy debris was formed on the chilled water line hoses also in this space.
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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:
Pantry-Dk 13 - Covered Pool
|
|
Violation:
The backflow prevention device for the countertop coffee machine was heavily soiled with a slimy material. This device was cleaned during the inspection.
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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
|
|
Site:
Bar-Dk 13 - Covered Pool
|
|
Violation:
Twelve previously cleaned glasses were stored wet, on the front bar area. This bar was open for service at the time of the inspection.
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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.:
28
|
|
Site:
Bar-Dk 13 - Sahara
|
|
Violation:
Fifteen previously cleaned bar glasses were stored and stacked wet on the front bar counter. This bar was in operation at the time of the inspection.
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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.:
28
|
|
Site:
Buffet-Dk 13 - Sahara - Waiter Station Starboardside
|
|
Violation:
Four stacks of cleaned and sanitized plates were stored on a soiled area at the waiter station. Multiple soiled utensils were stored near previously cleaned and sanitized utensils. This area was open for service at the time of the inspection.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
28
|
|
Site:
Galley-Dk 13 - Pizzeria
|
|
Violation:
Six previously cleaned stainless-steel mixing bowls were stored wet nested on the back area adjacent to the pizza ovens.
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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 unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches).
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Item No.:
33
|
|
Site:
Pantry-Dk 13 - Covered Pool
|
|
Violation:
The backflow prevention device for the carbonator machine had a clear hose attached to the vent. This hose was dripping water that pooled on the deck in the technical space.
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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.:
33
|
|
Site:
Bar-Dk 13 - Sahara
|
|
Violation:
Water pooled on the deck inside the technical compartment under the countertop ice machine. It was determined the water was leaking from the ice machine's drain line.
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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.:
33
|
|
Site:
Provisions-Dk 5 - Fish Freezer #271
|
|
Violation:
Fish Freezer #271 had an excess amount of frozen condensate on the deckhead, all bulkheads, and on multiple boxes. Additionally, multiple boxes were damaged, and one box had the lid removed exposing unpackaged fish fillets. Ice was resting on the exposed fish in the box.
|
|
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.:
33
|
|
Site:
Provisions-Dk 5 - Freezer #1008
|
|
Violation:
Freezer #1008 had a heavy amount of frozen condensate on the deckhead and bulkheads throughout the room. In two locations, mounds of ice had accumulated on the deck and bulkhead protection rails located underneath the evaporating unit, and on cardboard sections that were placed on boxed food for additional protection. Additionally, frozen condensate was on the sidewalls of the evaporating unit. Staff agreed the condensate was more than a day's worth of accumulation. No food was visibly impacted in this room.
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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.:
33
|
|
Site:
Provisions-Dk 5 - Meat Freezer #281
|
|
Violation:
Meat Freezer #281 had a heavy amount of frozen condensate on the deckhead and bulkheads throughout the room. In multiple locations, mounds of ice had accumulated on the deck and bulkhead protection rails located underneath the evaporating unit, on the unit sidewalls, and on cardboard sections that were placed on boxed food for additional protection. Staff agreed the frozen condensate was more than a day's worth of accumulation.
|
|
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.:
34
|
|
Site:
Bar-Dk 13 - Sahara
|
|
Violation:
Water pooled on the deck inside the technical compartment under the countertop ice machine. It was determined the water was leaking from the ice machine's drain line.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Bar-Dk 13 - Sahara
|
|
Violation:
The light intensity at coffee station along the back bar counter where food preparation occurs was measured at 147 lux at the highest light setting.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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|
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Item No.:
37
|
|
Site:
Pantry-Dk 13 - Covered Pool
|
|
Violation:
Water was pooling in the technical space above the upright refrigerator. Staff determined the chilled water line in the technical space was poorly insulated and was sweating water. Additionally, black slimy debris was formed on the chilled water line hoses also in this space.
|
|
Recommendation:
Ensure refrigerant lines are properly insulated to prevent excessive condensate from forming.
|
|
|
Item No.:
38
|
|
Site:
Bar-Dk 13 - Oasis - Aft
|
|
Violation:
Hoses for the previously installed multi-flow soda unit were stored inside the technical space where the soda carbonator was installed. The hoses were clean to sight and touch; however, staff stated they had not been used in operation for some time.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Galley-Dk 13 - Sahara
|
|
Violation:
Three flies were 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.:
41
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Site:
Housekeeping-AGE Cabin Cleaning
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Violation:
For voyage 'MA 46' a GI reportable case of a passenger was missing a record in the housekeeping cleaning log. Staff did not have any secondary notes and was unsure if cabin was cleaned and disinfected.
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Recommendation:
Ensure cabins that house passengers or crew with AGE are cleaned and disinfected daily while the occupants are ill.
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Item No.:
44
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Site:
Housekeeping-Outbreak Prevention Response Plan
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Violation:
When the inspector asked about the Outbreak Prevention Response Plan (OPRP), the Housekeeping Manager and crew members were unsure about the procedures to inform passengers of an outbreak. Crew questioned if these procedures were requirements for the vessel to follow. The inspector and crew carefully reviewed these procedures in the OPRP plan and now have a better understanding. The inspector emphasized the importance of being knowledgeable of the OPRP plan.
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Recommendation:
Ensure the supervisor or person in charge of housekeeping operations on the vessel demonstrates to the VSP?during inspections and on request ? knowledge of housekeeping operations, is able to demonstrate this knowledge by compliance with section 9 of the 2018 VSP Operations Manual of these guidelines or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with section 9 of the 2018 VSP Operations Manual as it relates to their assigned duties.
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