|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
The AGE log for the 19 October 2024 until 2 November 2024 voyage identified a crew member position as '5644.0' and not the actual position name. Crew explained the position is a 'Wiper.'
|
|
Recommendation:
Ensure the AGE surveillance log includes a header containing the following information about the voyage: (1) Vessel name; (2) Voyage number; (3) Date from; (4) Date to; (5) Total number of passengers; (6) Reportable total number of passengers ill; (7) Total number of crew; (8) Reportable total number of crew ill. Total number of passengers and total number of crew must be the totals at the beginning of the voyage (i.e., totals on ?date from?). Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Patient ID; (2) Date of the first medical visit or report to staff of illness; (3) time of the first medical visit or report to staff of illness; (4) person's last name; (5) person's first name; (6) person's age; (7) person's sex; (8) designation as passenger or crew member; (9) cabin number; (10) crew member position or job on the vessel, if applicable; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24 hour period; (b) bloody stools (yes/no); (c) number of episodes of vomiting in a 24 hour period; (d) fever (yes/no); (e) abdominal cramps (yes/no); (f) headaches (yes/no); (g) myalgia (yes/no); (14) date of last symptom; (15) time of last symptom; (16) entry (yes/no) for whether a specimen was requested; (17) entry (yes/no) for whether a specimen was received; (18) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (19) entry (yes/no) for whether this was a reportable case; (20) presence of underlying medical conditions that may affect interpretation of AGE. If none, write ?none,? ?not applicable,? ?N/A,? or similar wording. Comments may also be added to the log in this column after the information about underlying illness. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
|
|
|
Item No.:
09
|
|
Site:
Recreational Water Facilities-Deck 10 - Aft Whirlpool Spa, Starboard
|
|
Violation:
The pH levels inside the facility measured 7.90, 7.96, 8.12, and 7.87 (average pH 7.96) by the inspector; and pH 7.91, 7.75, 7.88, and 7.87 (average pH 7.85) by the crew. The analyzer pH read 7.44.
|
|
Recommendation:
Maintain the pH level in all RWFs between 7.0 and 7.8. Immediately close facilities if these halogen and pH ranges are not maintained.
|
|
|
Item No.:
10
|
|
Site:
Recreational Water Facilities-Deck 10 - Aft Whirlpool Spa, Starboard
|
|
Violation:
The analyzer reading for pH was greater than 0.2 as compared to manual readings. The analyzer pH read 7.44. The inspector measured pH 7.79 and 7.74, and the crew measured pH 7.71 and 7.73.
|
|
Recommendation:
Ensure a test kit is available for testing water quality parameters, including free and total halogen levels (chlorine and bromine, where applicable), pH, and total alkalinity. Ensure that test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free residual halogen normally maintained in the RWF. Ensure test kits for pH are accurate to within 0.2. Ensure all reagents are not past their expiration dates.
|
|
|
Item No.:
16
|
|
Site:
Buffet-Deck 0 - Captain's Mess
|
|
Violation:
Cold smoked salmon was offered for consumption on the time control unit without a specific consumer advisory placard. Crew initiated corrective action.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. Ensure that raw shell egg preparations are not used in uncooked products as described in section 7.3.3.2.3. Ensure that disclosure is made by one of the two following methods: (1) On a sign describing the animal-derived foods (e.g., ?oysters on the half-shell,? ?hamburgers,? ?steaks,? or ?eggs?); AND that they can be cooked to order or may be served raw or undercooked; AND a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, poultry may increase your risk for foodborne illness, especially if you have certain medical conditions. Ensure the advisory is posted at the specific station where the food is served raw, undercooked, or cooked to order OR (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
|
|
|
Item No.:
20
|
|
Site:
Buffet-Deck 10 - Aft Service Line
|
|
Violation:
The coating over the top surface of the counter-mounted oven was peeling, creating a difficult-to-clean surface.
|
|
Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. 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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 10 - Pizzeria del Capitano
|
|
Violation:
Metal cords and wiring were dangling from the pizza oven, creating a difficult-to-clean surface.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 0 - Hot Preparation Area
|
|
Violation:
The utility sink's undercounter door hatch was in disrepair and hanging on the deck. This created a difficult-to-clean surface.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 10 - Starboard Hot Line
|
|
Violation:
Silicone surrounding the technical compartment for the left tilting pan was peeling and recessed, creating a difficult-to-clean surface. Crew initiated corrective action.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 - Warewash Area
|
|
Violation:
Eleven carts containing a heavy accumulation of soiled dishware, including stacked plate covers and plates, were blocking one handwash sink and partially the walkway. The soiled storage area was overloaded. Crew identified the amount of dishware can be dispersed to warewashing areas on other decks.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 10 - Guy's Burgers
|
|
Violation:
The hood-type potwash machine was out of service as of 4 November 2024.
|
|
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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 3 - Linen Storage Area
|
|
Violation:
Three racks storing containers of cleaned linens were heavily soiled with dust. No linens were impacted.
|
|
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).
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 0 Warewash Area
|
|
Violation:
Stacks of cleaned plates were uncovered and directly stored underneath an air vent. Crew were advised to either invert the top plates or move these stacked plates to an alternative storage area.
|
|
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).
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 3 - Warewash Area
|
|
Violation:
Eleven carts containing a heavy accumulation of soiled dishware, including stacked plate covers and plates, were blocking one handwash sink inside the soiled warewashing area.
|
|
Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
|
|
|
Item No.:
32
|
|
Site:
Galley-Deck 10 - Extension Galley
|
|
Violation:
Three cartons of liquid pasteurized eggs were discarded in the waste receptacle without a lid. The area was not in service. Crew initiated corrective action.
|
|
Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids. Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 10 - Blue Iguana Show Galley
|
|
Violation:
The deckhead tile over the corner of the show galley was recessed, creating a difficult-to-clean surface. Dust and debris accumulated inside the recess.
|
|
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, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 10 - Portside Potwash Area
|
|
Violation:
Condensate collected on the deckhead from excessive steam exiting the soiled end of the warewashing equipment. Condensate dripped from the deckhead onto the equipment below.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 0
|
|
Violation:
Deck tiles were cracked surrounding the storage racks.
|
|
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, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Bar-Deck 10 - Blue Iguana Tequila Bar
|
|
Violation:
The grouting surrounding the handwashing sink was recessed, creating a difficult-to-clean surface. Liquid accumulated inside the recess.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Deck 5 - Casino Bar
|
|
Violation:
The light intensity around the clean storage rack measured less than 220 lux.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 10 - Portside Potwash Area
|
|
Violation:
Excessive steam exited the soiled end of the conveyor-type warewashing machine and accumulated as condensate on the deckhead above. Condensate dripped onto the equipment below.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
|
|
|
Item No.:
39
|
|
Site:
Food Service General-
|
|
Violation:
Numerous insects were present throughout multiple food service areas, including:
Deck 10 ? Lido buffet Sweet Spot: One fruit fly was flying around stacks of plates on the buffet counter.
Deck 10 ? Lido buffet aft service line: One housefly was flying around the buffet counter.
Deck 10 ? Pizzeria del Capitano show galley: One housefly was flying around the service counter.
Deck 5 ? coffee bar: One fruit fly was flying around the coffee station.
Deck 3 ? main galley bakery: Three flies were flying in the area.
Deck 3 ? lobby bar: Two flies were in the area.
Deck 0 ? vegetable preparation room: Two flies were flying in the area.
Deck 0 ? dry storage room: Two flies were inside the area.
Deck 0 ? crew galley: Three flies were inside the galley.
Crew initiated corrective action.
|
|
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.
|
|
|