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This document describes the actions taken and proposed by the Nova Star Ferry to address the CDC's recommendations in a recent failed inspection. They address concerns ranging from food temperature to cross-contamination to an "excessively bearded" individual (who was forced to shave).
Citation preview
Page 1 of 29
NOVA STAR DATE OF INSPECTION: 7/13/2014 STATUS AS OF AUGUST 20 VESSEL SANITATION INSPECTION DETAILS OF INSPECTION VIOLATIONS
LOCATION REF.NO
USPH
POINTS
DESCRIPTION RESPONSIBILITY CORRECTIVE ACTION CURRENT STATUS EXPECTED DATE OF COMPLETION
1
Galley time control
16 5
There was several mis en place container of food used for preparation in the forward galley, but these containers were not on the time control plan, these containers were labeled with the discard time. Also the time control plan stated fridges, but there were many fridges on time and temperature control.
Chef
Immediate correction as of 07/14 to ensure that
time control was in place. Monitored daily on shifts
Completed
Completed
2
Galley passenger
main forward galley
14 0
A worker with excessive beard was observed preparing & cooking food. The worker was not wearing a beard restraint.
Chef
Already corrected, shaved already. Staff will
be monitored daily by galley management and
supervisors on appearance as it relates
to food safety
Completed Completed
3
Galley passenger main deck mounted grills and
ovens
21 1
The deck mounted units with the grill pans, griddles and ovens had difficult to clean surfaces in the technical spaces between the ovens and there were several open voids in the backs of these units in the aft, forward and center of the galley
Chief Engineer
Areas to be looked at to determine a technical
items solution. On board the areas will be cleaned
as applicable
Waiting Quotation from TigPro and Navimar
September 2014
4 Galley 27 1 The technical spaces in and Chief Areas to be looked at to Waiting Quotation from TigPro and September 2014
Page 2 of 29
passenger main deck mounted grills and
oven
around the deck mounted units with the grill pans, griddles and ovens were heavily soiled with food debris and a heavy grease residue in several areas in the aft, forward and center of the galley
Engineer determine a technical items solution. On board the areas will be cleaned as applicable
Navimar
5
Galley passenger main deck mounted grills and
ovens
20 2
Four of the six grill pans and griddles have not been working in more than 2 months. As a result, the chefs have very little work space to cook food.
Chief Engineer
PO NS-E-051-14 received all grills back in service.
Completed 7/15/14 Completed completed
6
Galley passenger main blast
chiller
20 2
The blast chiller has not been working in more than two months. This is the only blast chiller onboard. According to staff, food is cooled in the freezer or using an ice bath.
Chief Engineer
NS-E-041-14 pending delivery and will be completed accordingly on board
Completed completed
7
Galley passenger
main under counter
refrigerator #2
19 2
A pan of potatoes was stored in this refrigerator. The pan was not covered or protected in any way
Chef
Documented Intensive training is being done with the whole galley
crew and will be monitored daily and
reviewed
Completed Completed
8
Galley passenger
main under counter
refrigerator #1
19 2
A pan of celery was found in this refrigerator. The pan was not covered or protected in any way.
Chef
Documented Intensive training is being done with the whole galley
crew and will be monitored daily and
reviewed
Completed
Completed
9 Main galley 14 0
A worker was seen cutting ready to eat vegetables, including peppers and tomatoes, while wearing a large watch
Chef
Already corrected, trainings have been
conducted for all the galley crew and will be
monitored
Completed Completed
10 Galley passenger 20 2 Several workers were seen
Chef Previous order on 06/06 never arrived. All It will be delivered on 7/28 Completed
Page 3 of 29
tip sensitive
thermometer
preparing 7 cooking PHF food such as hamburgers, chicken and fish, but not everyone conducting this activities had a tip sensitive thermometer. There was only one tip sensitive thermometer on the ship.
thermometers re-ordered on 07/16 and will be on board by weekending
07/25.
11 Currents
restaurant menu
16 5
There was beef & steak which can be served undercooked on the menu, but there was no asterisk by the food and there was no consumer advisory statement on the menu
Chef Already corrected on the new menu as of 07/14
Completed
Completed
12 Galley
Passenger Main
Knowledge
13 3
A vegetable peeler with a piece of food debris on the food contact surface of the peeler was observed in food workers pocket, the peeler was immediately taken and send to be washed & sanitized
Chef
Documented trainings have been conducted for
all the galley crew and will be monitored
Completed Completed
13
Galley passenger main aft
galley
16 5
There was a container of pork sitting on the counter with 70 degree Fahrenheit, it was unknown how long the pork was on the counter. There was no cooling log or documentation. The pork was discarded.
Chef Documented trainings
have been conducted for all the galley crew
Completed Completed
14
Galley passenger
main cooling log
17 2 There was no cooling log entry for the container of pork observed on the counter at a temperature of
Chef
Cooling logs are being maintained and staff have documented training on
this. This will be
Completed
Completed
Page 4 of 29
70 degrees Fahrenheit monitored daily
15
Galley passenger
main combinatio
n ovens
08 1
There were no backflow prevention devices installed for the combination ovens. The ovens had an internal cleaning mode and spray hose attached to the ovens.
Chief Engineer
NS-E-040-14 pending delivery, will be fixed on
board accordingly
Original req. was sent to Purchasing on May 3rd
A request for an update was sent to purchasing on July 31
Another request today for an update
September 2014
16
Galley passenger
main cooling logs
17 2 The cooling logs were not available for the previous 30 days for any food that has been cooled
Chef
There were cooling logs but they were filed up wrong. Now everybody
has documented training to fill up logs and this will
be monitored on each shift daily
Completed Completed
17
Galley passenger main walk
in refrigerator
20 2
The temperature of the walk-in refrigerator measured by the inspector was 58 degrees Fahrenheit. The temperature probe sensor on the inside of the unit recorded a temperature between 13 and 15 degrees Celcius. Staff were aware that this refrigerator was not maintaining the correct temperatures, but continued to store food in this unit anyway.
Chief Engineer
Walk in fridge compressor capacity is smaller than what the current galley operation needs and must be fixed. Corporate office to decide if they like to go ahead with installation of higher capacity compressor for heavy use.
Possible solution is to replace the inner door with hanging curtain Strips, in place
of the swing door
Strips ordered locally, should arrive within a week.
New curtains have been installed and the condition is that the cooler is maintaing proper
temperature
18
Galley passenger
main walking
refrigerator
13 3
Staff were aware that this walk in may not have been operating properly, but continued to store potentially hazardous items in it, even though the temperature was above 50 degrees
Chief Engineer
Walk in fridge compressor capacity is smaller than what the
current galley operation needs and must be fixed.
Corporate office to decide if they like to go
ahead with installation of higher capacity
compressor for heavy use.
Same as item 17 Completed
19
Galley passenger main walk
in
16 5 Several PHF (potential hazardrous foods) were out of temperature,
Chef
Walk in fridge compressor capacity is smaller than what the
current galley operation
Completed Completed
Page 5 of 29
refrigerator all PHF food was discarded. needs and must be fixed. Corporate office to
decide if they like to go ahead with installation of
higher capacity compressor for heavy
use.
20
Galley passenger main walk
in refrigerator
17 2
There was no cooling log entry for a container of chicken & chicken quiche that had been cooked earlier today. These containers of food were discarded.
Chef
Walk in fridge compressor capacity is smaller than what the
current galley operation needs and must be fixed.
Corporate office to decide if they like to go
ahead with installation of higher capacity
compressor for heavy use. Documented
trainings have been conducted and ongoing for all the galley crew
with daily monitoring by galley supervisor, hotel
manager and weekly review for the cooling
logs
Completed Completed
21
Food service general ware-
washing data plates
22 0
Most of the ware wash machines did not have data plates in the main galley, crew pantry, or the bar pantries.
Chief Engineer
Data plates have been ordered locally will be placed upon delivery.
MAKO rep. is preparing the wording for plates, and we will produce locally
In Progress (at the printer) and should be done in a few days
22
Galley passenger
main ware-washing
22 0
The under-counter ware-washing machine had been out of service for more than 2 months.
Chief Engineer
Ware-washing machine has been removed from original position as per USPH pre-inspection
request. Installation in progress.
Completed
Completed
23
Galley passenger
main galley cooling logs
16 5
The cooling log for 25 June indicated catfish had been cooled at 9:30 am with a starting temp of
Chef
Documented intensive trainings have been
conducted for all the galley crew with daily monitoring by galley
Completed
Page 6 of 29
120 degree F, mixed seafood was cooled down at 9:35 with a starting temperature of 110 which is too low.
supervisor, hotel manager and weekly review to ensure log
compliance
Completed
24
Food service general hand-
washing sinks
29 3
The water temperature at all of the hand washing sinks was well below the minimum requirement of 100 degrees Fahrenheit. There were a few hand washing sinks that were able to reach the required temperature, but only for short periods of time.
Chief Engineer
Under investigation for improvement, technical solution needed
No solution yet.
Unknown
25
Buffet passenger consumer advisories
16 5
There was no consumer advisories for the fried eggs on the breakfast buffet or for the cold smoked salmon on the dinner buffet.
Chef Corrected and supervised
by the restaurant manager on 07/14.
Completed
Completed
26
Buffet passenger
cold smoked salmon.
17 2
There was no letter from the vendor stating how long the cold smoked salmon had been frozen to or at what temperature for parasite destruction.
Hotel Controller/
Chef
Already contacted the vendor and purchasing
for the certificate Not received yet. September 2014
27
Galley passenger
main ware-washing
24 3
During an evaluation of the in-use conveyor warewash machine, the inspector measured the temperature at the utensil surface
Chief Engineer
Service/Work order RQ has been raised NS-E-
151-14. In progress
This is an ongoing issue, due to no circulation of the hot water supply it is an
operating problem, the water in the supply line cools off and it takes time to
bring the temp. We are looking into
Several electrical connections was corrected
The machine is working correctly when it is kept operating at full speed.
Page 7 of 29
with a thermometer at 120 degrees Fahrenheit and at the untensil surface with a irreversible sticker and got a temperature of less than 150 degrees Fahrenheit. The final rinse gauge for the machine indicated a temperature of 122 degrees Fahrenheit.
finding a tank-less booster heater to put inline
28
Galley passenger main cold
pantry
29 3 The Hand washing sink was blocked by the wash rinse & sanitize buckets.
Chef
Already rectified on 07/14 and daily
monitoring by shift in place.
Completed Completed
29
Buffet passenger
hand washing
sink
29 3
There was no hand washing sink within 8 meters of all food worker areas of the buffet line that included carving station
Chief Engineer
Areas to be looked at to determine a technical
items solution. September 2014
30
Buffet passenger
dry storage area
36 1
The light intensity was less than 220 lux at the dry storage shelves and in front of the reach-in refrigerator to the left of the worker buffet line. Also, the light intensity was less than 110 lux behind around this same reach-in refrigerator.
Chief Engineer
Existing bulbs will be replaced by ultra-bright
bulbs. In progress
Still looking for brighter bulbs September 2014
31
Buffet passenger
dry storage area
21 1
There was not enough space to properly clean or get access to behind the reach in refrigerator to the left of the worker side of the buffet line and between the refrigerator and the cold cabinets and between each of the cold cabinets
Chief Engineer
Areas to be looked at to determine a technical
items solution. On board the areas will be cleaned
as applicable
Naviamar is quoting on this October 2014
32
Food service
general Upright and
under counter
refrigerator
21 1
The technical components of all the upright and under counter refrigerators had several difficult to clean surfaces and materials
Chief Engineer
Areas to be looked at to determine a technical
items solution. On board the areas will be cleaned
as applicable
No solution
As Built
Page 8 of 29
s
33
Food service
general Upright and
under counter
refrigerators
27 1
The technical components of all the upright and under counter refrigerators were soiled with a heavy layer of dust, dirt and food wrappers and debris
Chief Engineer
Areas to be looked at to determine a technical
items solution. On board the areas will be cleaned
as applicable
Completed
Completed
34
Food service
general Deck/Buck-
head Junctures
33 1
Cove the deck/buck-head junctures in all food workers areas, self service buffet lines, beverage stations, waiter stations and bars. Also cove the deck/equipment foundations in the main galley and crew pantry. Also there are no coving at the deck/bulk-head junctures in the dry store room, liquor room or any rooms where equipment and single service items were stored in the provision area
Chief Officer/Restaurant Manager
As recommended by USPH, order Sikaflex 221 one
component adhesive sealant. Chief Officer has
ordered this, Req#0420027
In Progress
In Progress
35
Galley passenger
main transportation trolley.
18 3
A worker was observed wheeling a trolley with a bag of pre-cooked cut french fries on top of a pan of raw ground beef patties. Also there were two containers of ice cream on the trolley below the patties.
Chef
Documented intensive trainings are being conducted for the galley crew with daily monitoring by galley supervisor, hotel manager and weekly review as applicable
Completed Completed
36
Galley passenger main aft
hot galley
18 3
There was a large raw turkey, set on the same cutting board as two slabs of raw pork.
Chef
Documented intensive trainings are being
conducted for the galley crew with daily
monitoring by galley supervisor, hotel
manager and weekly
Completed Completed
Page 9 of 29
review as applicable
37
Galley passenger main cold
galley
26 3
There was a large amount of food debris in the food contact surfaces of the previously cleaned vegetable chopper.
Chef
Documented intensive trainings are being
conducted for the galley crew with daily
monitoring by galley supervisor, hotel
manager and weekly review
Completed Completed
38
Galley passenger main cold
galley
28 2
A previously clean slicer was set-up right next to the deck entrance workers had open and were going in and out to get into an engine space. Also a large fan unit is in this room and was circulated air along heavily dusty fins adjacent to the slicer. A previously clean large counter mounted mixer was also across from both the worker deck entrance and fan unit
Chef
Areas to be looked at to determine a technical
items solution. Area to be cleaned as applicable
Completed Completed
39
Galley passenger main cold
galley
26 3
There was old white food residue in the attachment piece of the counter mounted mixer and also in both of the slotted fasteners in food splash zone of the mixer
Chef
Areas to be looked at to determine a technical
items solution. Area to be cleaned as applicable
Completed
Completed
40
Galley passenger main cold
galley
21 1
There was a white grease agent applied in excess to the non-food contact zone of the counter mounted mixer behind where the bowl was. The excess residue made cleaning difficult
Chef
Areas to be looked at to determine a technical
items solution. Area to be cleaned as applicable
In Progress
In Progress
41
Galley passenger main cold
galley
26 3
There were eight previously cleaned slicer blades that had old food residue on many of the surfaces or a heavy layer of dust and dirt residue.
Chef
Cleaned and to be monitored and inspected
before storage into cabinet
Completed Completed
Page 10 of 29
42
Galley passenger main cold
galley
16 5
The cherry tomato salad was entered into the cooling log at a starting temperature of 53 degrees F at 8:10 and log stated 11:18, the food was 39 degrees F. The time of the inspection was 10:30 and the temperature of was 52 degrees.
Chef
Documented trainings are being conducted with reference to correct
logging of temperatures and will be monitored
Completed Completed
43
Galley passenger main cold
galley
13 3
The food worker in charge filled out the cooling log for the cherry tomato salad on the day of the inspection and indicated that the food had cooled to 39 degrees Fahrenheit in approximately 3 hours. However the inspector measured the salad at a temperature of 52 degrees Fahrenheit at 10.30am when the cooling log was reviewed
Chef
Documented trainings are being conducted with reference to correct
logging of temperatures and will be monitored
Completed Completed
44
Galley passenger
main under counter
refrigerator #7
18 3
A pan of raw pork was stored in this refrigerator between 2 pans of ready to eat turkey breast slices
Chef
Item removed. Documented trainings
conducted for the galley crew with regards to
proper storage and will be monitored
Completed
Completed
45
Galley passenger
main fathoms
galley
17 2
There were two large pans of meat sauce and meat gravy stacked on top each other and thawing at room temperature under the prep counter on a shelf. The containers were still frozen.
Chef
Item removed. Documented trainings conducted for the galley crew with regards to proper thawing and storage procedures and will be monitored
Completed Completed
46
Galley passenger
main fathoms
galley
36 1 The light intensity at the hand-washing sink was less than 220 lux.
Chief Engineer
Existing bulbs will be replaced by ultra-bright
bulbs. In progress Still looking for brighter bulbs September 2014
47 Galley
passenger main
fathoms
18 3 In reach in refrigerator #6, there was a container of beef stored between two containers if raw
Chef
Items removed. Documented trainings
conducted for the galley crew with regards to
Completed Completed
Page 11 of 29
galley chicken. Also there was a container of raw beef patties above the two containers of raw chicken
proper storage and will be monitored
48
Galley passenger
main fathoms galley
20 2
Food workers were not able to use the two thawing units on board because they do not have the correct size pans to fit in this unit. Not able to use this unit makes it difficult to have space to thaw foods
Chef
Correct sized pans ordered, awaiting delivery advised
Purchasing to action a.s.a.p.
Completed Completed
49
Galley passenger
main combinatio
n ovens
36 1
The light intensity was less than 110 lux behind and around all the combination ovens.
Chief Engineer
Existing bulbs will be replaced by ultra-bright
bulbs. In progress Still looking for brighter bulbs September 2014
50 Galley
passenger main ware washing
28 2 A clean blender was stored upright with water in it in the clean storage
Chef
Staff educated on the importance of ensuring
that the blender is turned upside down with no
water residue
Completed Completed
51 Galley
passenger main ware washing
26 3
A previously clean mixing blade was stored in the clean storage cabinet and had old food residue on it
Chef
Training done with staff on the importance of
ensuring no food residue on clean items
Completed Completed
52 Galley
passenger main ware washing
37 0
There was excess condensation on the deck-head above the pre-rinse sink and soiled landing area and over the wash compartment, Also condensation was dripping from the deckhead on top of the wash compartment. No clean items were impacted
Chief Engineer
Areas to be looked at to determine a technical
items solution. Completed Completed
53 Provisions mid ship
water connection
08 1
There was no backflow prevention device on the water line connection across from the hand-washing sink.
Chief Engineer
NS-E-040-14 pending delivery to action
SAME AS 15
Original req. was sent to Purchasing on May 3rd
September 2014
Page 12 of 29
54
Food service
general Provision Rooms
19 2
There were several boxes of food, wine, liquor on the deck in all walk in refrigerators, freezers, dry store rooms and the entrances to all of these rooms. According to staff, they did not have enough deck stands or equipment to keep these boxes of food off the deck
Hotel Controller
Pallets requested for start-up on 04/19 and
04/21, awaiting decision as e-mail sent on 07/17
Waiting Quotation from TigPro and Navimar October 2014
55
Food service
general Equipment
Storage
28 2
There were several pieces of equipment and single service items stored on the deck in many provision rooms including two microwaves, a large bag full of plate covers, mixers, wine glasses and paper cups, plates, napkins and plastic silverware including the general mixed room, the store for hotel items and the equipment room
Hotel Controller
Controller actioned with regards to proper separation of items as applicable
Completed Completed
56 Bar
passenger Big Nellis
21 1
There was an open void making cleaning difficult between the counter most right of the hand-washing sink and the right bulk-head
Bar Manager
Areas to be looked at to determine a technical items solution. On board the areas will be cleaned as applicable
Completed
Completed
57 Bar
passenger Big Nellis
36 1
The light intensity was less than 110 lux behind the counter-mounted refrigerators.
Chief Engineer
Existing bulbs will be replaced by ultra-bright
bulbs. In progress
Still looking for brighter bulbs
September 2014
58 Pantry bar Big Nellies 20 2
The inside of the top compartment of the ice machine is heavily corroded, including the slotted fasteners in the
Chief Engineer
All ice machines are not as per USPH requirement (difficult to clean). Corporate office to decide if they like to go
These ice machines should be replaced with a proven and approved units As built to be budgeted for next year
Page 13 of 29
food-splash zone and the inside of the lid to the top compartment and the interior of the top compartment where the ice falls into the bin. Also, there are many pieces of a foam material inside of the ice machine that are difficult to clean.
ahead with replacement as approved from USPH.
59 Pantry bar Big Nellies 36 1 The light intensity was less than 110 lux behind and around the deck-mounted ice machine.
Chief Engineer
Existing bulbs will be replaced by Ultra bright
bulbs. In progress
Still looking for brighter bulbs
September 2014
60 Bar
passengers Pipers
Pub
30 0 Napkins were used as paper towels at the hand-washing sink
Bar Manager
Replaced by C-Fold towels on 07/14
Completed
Completed
61 Bar
passengers Pipers
Pub
13 3
The person in charge of this area was storing gastroenteritis prevention medicine on the bar counter behind the utility sink and stated they gave the medication out to passengers in the bar by request
Bar Manager
Medicine was removed. Staff advised not to give out any medication to passengers, effective
immediately
Completed Completed
62 Bar
passengers Pipers
Pub
30 0 There was no paper dispenser towel at the hand-washing sink
Bar Manager
Follow up on Pending requisition by Hotel
Controller NS07- 22-14-0247
Still awaiting for delivery
September 2014
63 Bar
passengers Pipers
Pub
16 5
The hot and cold cabinets on time control were not labeled for the time control and the hot cabinet was not on the time control plan
Bar Manager
The hot and cold cabinets are now labeled and the
hot cabinets are reflected on the control plan. This will be monitored daily
Time control plan for hot cabinet placed. Still awaiting for the delivery of the labels (color code) for the hot & cold cabinets.
Completed
64 Bar passenger 26 3 Previously clean blender had old Bar
Manager Staff trained to ensure all debris is removed from Completed Completed
Page 14 of 29
s Pipers Pub
food debris and liquid in it
blenders, cleaned properly and storage. Will
be monitored
65 Bar
passengers Pipers
Pub
36 1
The light intensity was less than 220 lux along the back bar counter and at the hand-washing sink. Also, the light intensity was less than 110 lux behind and around the counter-mounted refrigerators and coffee machine.
Chief Engineer
Existing bulbs will be replaced by ultra-bright
bulbs. In progress Still looking for brighter bulbs September 2014
66 Bar
passengers Pipers
Pub
20 2
There were slotted fasteners in the dispending units in the food splash zone of the counter mounted coffee machine
Bar Manager
As recommended by USPH, order Sikaflex 221 one component
adhesive sealant. Chief Officer has ordered this,
Req#0420027
No Action yet September 2014
67 Bar
passenger Keys Bar
30 0
Napkins were used as paper towels at the hand-washing sink. Also there was no paper towel dispenser at the hand washing sink
Bar Manager
Follow up on Pending requisition by Hotel
Controller NS07- 22-14-0247
Still awaiting for delivery. September 2014
68 Bar
passenger Keys Bar
21 1
There was a difficult to clean void space in between cabinets #2 and #3 and the back bulkhead
Bar Manager
Areas to be looked at to determine a technical
items solution. On board the areas will be cleaned
as applicable
Carpenter & Chief Officer Completed
69 Bar
passenger Keys Bar
25 0 There was a wet wiping cloth on the counter that was not stored in a sanitizing solution
Bar Manager
Corrected. Crew trained on proper sanitation
procedure as it relates to cleaning and items used
to effect such
Completed
Completed
70 Bar
passenger Keys Bar
36 1
The light intensity was less than 220 lux along the back bar counter. Also, the light intensity was less than 110 lux behind and around the counter-mounted refrigerators.
Chief Engineer
Existing bulbs will be replaced by Ultra bright
bulbs. In progress Still looking for brighter bulbs September 2014
71 Bar passenger 19 2 There was a container of an Bar Corrected immediately Completed
Page 15 of 29
Keys Bar unidentified white substance in the dry storage cabinet. According to staff it was sugar.
Manager and container labeled. Training completed with
regards to the importance of labelling all
containers
Completed
72 Bar
passenger Keys Bar
20 2
The steel frame and the slotted fasteners on the inside of the top compartment of the ice machine and the ice machine lid were heavily corroded. Also there were many difficult to clean materials around the insulation
Chief Engineer
Areas to be looked at to determine a technical
items solution. Area to be cleaned as applicable
These ice machines should be replaced with a proven and approved units As built to be budgeted for next year
73 Bar
passenger Keys Bar
21 1 There is no way to access the back of the ice machine for cleaning
Chief Engineer
Areas to be looked at to determine a technical
items solution.
These ice machines should be replaced with a proven and approved units
As built to be budgeted for next year
74 Bar
passenger Keys Bar
36 1
The light intensity was less than 110 lux behind and around the ice machine.
Chief Engineer
Existing bulbs will be replaced by Ultra bright
bulbs. In progress
Still looking for brighter bulbs
Sept 2014
75
Food service - Upright
and under counter
refrigerators
20 2
These refrigerators had many difficult to clean surfaces on the inside and did not meet the NSF/ANSI food and safety requirements. Also some of the interior compartments were not fully sealed to the technical compartment above
Chief Engineer
Areas to be looked at to determine a technical
items solution. Area to be cleaned as applicable
No solution yet Only that they are kept clean
As built to be budgeted for next year
76 Medical
Gastrointestinal (GI) Report
01 4
The ship has made foreign to US calls daily since 15th of May and has not submitted any prior to arrival reports to the CDC Vessel
Hotel Manager
GI reports being submitted to the CDC.
Completed
Page 16 of 29
Sanitation Program during that period. There was a request made for a variance to the 24 hour prior to arrival reporting requirement
Completed
77
Medical Gastrointes
tinal (GI) illness
Surveillance Log
02 1
The written AGE (Acute Gastroenteritis) Surveillance log was missing a field for report time to medical center and staff only completed a field described as medical date. Staff were provided a copy of the VSP standardized AGE log to make correction to their log which was done during the inspection
Hotel Manager
Corrected during inspection
Completed
Completed
78 Medical GI
Illness Questionna
ire
02 1
There was an assessment of crew who just joined the ship, but the form requested only information about symptoms up to 48 hours prior to joining the ship rather than the required 72 hours. Additionally the ship did not have a 72 hour self-administered questionnaire for any passenger or crew GI cases that reported AGE symptoms
Hotel Manager
Form changed from 48 to 72 hours as required on
07/14. Corporate to advice on the 72 hour
questionnaire form
Completed
Completed
Page 17 of 29
79 Other Duty free shop
and Pipers Pub
02 1
Two different non-prescription antidiarrheal medications were being sold at the duty free shop counter. One of these same antidiarrheal medications (Bismuth subsalicylate) was given by request to passengers at the bar at Pipers Pub
Hotel Manager
Removed from the bar and not sold in the shop Completed Completed
80
Medical - Medical,
Duty Free and Pipers
Pub
44 2
It was unclear if the person in charge for medical evaluations and documentation was aware of the VSP reportable gastrointestinal illness case definition. There was poor understanding of staff in other departments about the AGE program in the VSP Manual and company policy as loperamide product and a Bismuth subsalicylate were available to guest without documentation of it or evaluation as GI cases.
Chief Officer
Product removed. Chief Officer to be aware of AGE thru review of the
VSP manual
Completed Completed
81 Medical Clinical
specimen collection
02 1
There was no clinical specimen collection containers on board for either a bacterial analysis or a viral analysis. There was also no approval shipping box on board for clinical specimen
Chief Officer
Items ordered by Chief Officer, Req # 0420026 on 07/15, awaiting delivery
for implementation
Pending / waiting for delivery
completed
82 Medical Monthly
water tests 06 2
The medical staff were conducting microbiological test from the port each time the ship bunkered
Chief Officer
Items ordered by Chief Officer, Req # 0420026 on 07/15, awaiting delivery
for implementation
completed
Page 18 of 29
water. The test kit provided only analysis for total coliform bacteria. In addition the test kit specified that the sample water with reagent required incubation for 24 hours to provide a result. The ship did not have an incubator onboard
Pending / waiting for delivery
83 Medical Monthly
water tests 44 2
Staff continued taking microbiological test as part of the portable water bunkering even though the samples were not incubated as required by the test kit and the results were not Escherica coli as required in the VSP Operations manual
Chief Officer
Items ordered by Chief Officer, Req # 0420026 on 07/15, awaiting delivery
for implementation
Pending / waiting for delivery completed
84 Other
Public and crew toilets
41 0
The two crew toilets at the crew mess did not have signs on or near the exit door which stated wash hands after using toilet. These are the toilets closest to both the main galley and the crew mess that food employees use. For all the passenger public toilets and public showers (with toilets) there was no sign advising handwashing at the handwash sinks
Head Steward
Signs in place in all areas as of 07/14
Completed
Completed
Page 19 of 29
85 Integrated
Pest Manageme
nt plan
40 1
There was no written or electronic plan for pest management. In discussion with the housekeeping staff it appeared that the different departments were responsible for placement of traps and record keeping for same in their respective areas. There was a trap location and inspection log but no information on active surveillance inspections, pest sightings or exclusion practices. Staff stated that incoming supplies are inspected but no log is completed. Lastly there was no formal training provided to any staff who carry out trap placement or inspections
Head Steward
As remarked by USPH on inspection, there is no
formal training records in regards to IPM.
They recommend any company specialized in
IPM for cruise ships, like "Santiano Brothers" etc. to come on board and
perform the training and certification. On board meeting done by Chief Officer on 07/17 with
department heads to set traps, monitor activity
around the ship and keep logs with the Head
Steward which will be reviewed weekly
A request have been given Fleet Pro for training of personnel
IPM on board. If infestation found shore contractor will be brought on board.
86
Medical Outbreak
Prevention and
Response Plan
(OPRP)
41 0
The written OPRP specified that a health questionnaire be submitted to embarking passengers, but no such questionnaire was provided to embarking passengers. In specific level 3 response activities the OPRP describes fogging, but no disinfectant product is described and no concentration or contact time is given for same. In the level 3 response procedures (over 2% GI in crew or passengers) there is a choice of product between 1,000 ppm chlorine for 20 minute contact time and a virucidal disinfectant. The
Head Steward
Original plan from corporate needs to be
updated to follow USPH requirements from the
inspection. Requested by Chief Officer from
corporate on 07/18
September 2014
Page 20 of 29
virucidal disinfectant was not identified but staff stated that an HB Quat product was on board and for disinfection. No concentration or contact time was known for use of the product, and it appeared that it has not been used to date.
Dr. Dan Harper suggested that he could make a revised plan, this has to be
decided by Fleet Pro
87
Medical Outbreak
Prevention and
Response Plan
(OPRP)
41 0
There were several statements in the level 3 outbreak response that the back of house areas in places like the bars, reception, and spa that the touch surfaces should be wiped hourly. In the deck department the statements
Head Steward
Original plan from corporate needs to be
updated to follow USPH requirements from the
inspection. Requested by Chief Officer from
corporate on 07/18
SAME AS 86
September 2014
Page 21 of 29
included pools, jacuzzi's the frequency was twice daily for hard surfaces, and every 30 minutes frequency for the gangway. No product and no concentration or time was given for this activity. Lastly, there was a statement under the use of chlorine at level 3 (over 2% elevated GI illness) that 1,000 ppm was to be wiped on surfaces, left for 20 minutes and then wiped off.
88
Potable water
backflow prevention
cross connection
control program
08
1
Backflow preventers are installed in crew cabin flexible shower hose connections and toilet connections with all cabins and the potable water system. Most other cross-connected equipment throughout the ship is not protected with backflow prevention devices or air-gaps, or the device used is the wrong device. The ship does have a good initial listing of cross-connections and has ordered or re-ordered
Chief
Engineer
NS-E-040-14 pending delivery to be actioned
on board
SAME AS 15
Original req. was sent to Purchasing on May 3rd
September 2014
Page 22 of 29
proper devices for those connections.
89 Portable
water Portable
water tanks
07 3
Both the port and starboard potable water tanks share a wall with two port and starboard technical water tanks. These technical water tanks are filled with potable water and used for technical purposes, but the tanks were not coated inside to a standard for potable water. There is no produced technical water on board as there is no water production equipment (reverse osmosis or evaporators).
Areas to be looked at to determine a technical
items solution/Corporate office to decide
I is in progress to have all the
documentation accepted by USPH it is to believed that the coating is indeed
acceptable
Completed
90
Potable water
potable water far
point
05
2
The potable water distribution system far point is located in a toilet room near the bridge and has a pH value along with an ORP millivolt value with a posted curve to identify the corresponding free chlorine residual in parts per million. At the time of the manual comparison test the curve value was estimated to be 1.0-1.2 ppm. Inside the bridge another chart record with analyzer displayed the pH values and free chlorine residual for the far point in ppm. That chart and analyzer displayed 3.0 ppm. The manual chlorine comparison test taken from the analyzer in the bridge toilet room registered 2.18 ppm on the inspector's test kit and 4.4 ppm on
Chief Engineer
Calibration has been performed and system
working fine.
Due to the vessels water system design (Hydrophore Pressure Tanks) there will always be very high fluctuation at the
chart recorder, Dr. Harper will assist on a variance from USPH
September 2014
Page 23 of 29
the ship's test kit. The ship test was not conducted correctly, as the kit was set to high range and the test vial for high range was not used and the water level and reagent amount used were incorrect. When the ship's kit was set to low range using the glass vial and proper reagent and water level the result was 1.88 ppm free chlorine. The toilet room analyzer and the secondary analyzer/recorder were both re-calibrated during the inspection
91 Buffet
Crew mess buffet
19 2
The forward side of the center self-service buffet counter was not equipped with a sneeze shield, leaving several prepared foods uncovered and open to contamination. In addition, the rice steamer on the starboard buffet counter and the soup crock at the aft counter were not equipped with sneeze shields and were not served by crew
Chief Engineer
Areas to be looked at to determine a technical
items solution Waiting for quotation from NAVIMAR October 2014
92 Buffet
Crew mess buffet
16 5
All the under-counter reach-in refrigerators were said to be on time control, but none had labels affixed stating time control. The soup in electric crock on the aft buffet counter and the filled rice steamer on the starboard buffet counter were also said to be time control units, but neither was labeled time control. None of these units were identified in the time control plan as being time
Chef Labeled time control in place Completed Completed
Page 24 of 29
control units.
93
Buffet Crew mess buffet and Fathoms
buffet
20 2
The bulk milk dispensing tube was 50 mm (2 inches) in length in both the crew and passenger buffets. Additionally, the tube was not cut on a diagonal in the crew buffet.
Chef
The tube was corrected on 07/14 and staff
trained on cutting tube properly. This will be
monitored
Completed
Completed
94
Buffet
Crew mess buffet and Fathoms
buffet
36 1
The artificial light levels at the counter-mounted beverage equipment (coffee machines, bulk milk dispensers, and ice/water dispensers) in both the crew mess and passenger buffet were below the minimum 220 lux of artificial light at the machine serving point, and in most cases less than 110 lux between and behind these units. Other areas of the counters in both locations were deficient in lighting, so a full light survey should be performed to evaluate precisely where lights should be added or adjusted.
Chief Engineer
Existing bulbs will be replaced by Ultra bright
bulbs. In progress
Still looking for brighter bulbs
September 2014
95
Buffet Crew mess buffet and Fathoms
buffet
36 1
The artificial light levels at the counter-mounted beverage equipment (coffee machines, bulk milk dispensers, and ice/water
Chief Engineer
Existing bulbs will be replaced by Ultra bright
bulbs. In progress Still looking for brighter bulbs September 2014
Page 25 of 29
dispensers) in both the crew mess and passenger buffet were below the minimum 220 lux of artificial light at the machine serving point, and in most cases less than 110 lux between and behind these units. Other areas of the counters in both locations were deficient in lighting, so a full light survey should be performed to evaluate precisely where lights should be added or adjusted.
96
Buffet Crew mess buffet and Fathoms
buffet
33 1
The deck juncture with all the buffet counter foundations were not coved in both the crew and passenger self-service buffets. This included all buffet counters and islands, and the condiment islands.
Chief Officer
As recommended by USPH, order Sikaflex 221 one component
adhesive sealant. Chief Officer has ordered this,
Req#0420027
Pending Supply In Progress
97
Buffet Crew mess buffet and Fathoms
buffet
21 1
The power cables to the counter-mounted beverage equipment (coffee machines, bulk milk dispensers, and ice/water dispensers) in both the crew and passenger buffet areas were draped on the counter behind the
Chief Engineer
All cables and water supply tubes have been re-installed as per USPH
requirements, completed 7/15
Waiting for parts Naviamar is working on solution
October 2014
Page 26 of 29
machines making cleaning difficult. The water supply tubes for the coffee machines and ice/water dispensers were also draped on the counter behind the machines.
98
Buffet Crew mess buffet and Fathoms
buffet
21 1
There were large open voids in the rear sections of the under counter cabinets where the utility connections for the beverage equipment penetrated which provided a difficult to access and clean area, and a place for insect harborage. Additionally, there were gaps at the open ends of the conduits for power cables at the connecting points for both the induction warming plates and cold basin condensers in the under counter technical cabinets in both the crew and passenger buffets. There were gaps present where the cables penetrated the interior panels in the under counter cabinets, and when panels between two cabinets were purposely cut to allow the utilities to pass, there was a raw pressed wood under layer remaining that was very absorbent and requires varnish or sealer.
Restaurant Manager
Areas to be looked at to determine a technical
items solution
In Progress Sept 2014
99 Buffet 21 1 Chief Areas to be looked at to Waiting Quotation from TigPro and
Page 27 of 29
Crew Crew Mess
Buffet and Fathom Buffet
The counter-mounted coffee machines, bulk milk dispensers, and ice/water dispensers were fitted direct to the counter or on legs less than the minimum 100 mm in height in both the crew mess and passenger buffet counters. Those fitted to the counter were not sealed to make cleaning easy.
Engineer determine a technical items solution
Navimar
100 Buffet
Crew Mess buffet
19 2
The drain tube for the starboard cold basin ended in the technical compartment below, but was trapped behind a lower rear panel and did not reach the installed deck sink built into the front part of that cabinet. When water was poured into the basin it leaked under the rear panel in the technical compartment and also to an area below and behind the cabinet.
Chief Engineer
Areas to be looked at to determine a technical
items solution
Completed Completed
101
Buffet crew mess
buffet and Fathom buffet
08 1
The backflow prevention devices for the coffee and ice/water
Chief Engineer
NS-E-040-14 pending delivery
SAME AS 15
September 2014
Page 28 of 29
machines could not be found during the inspection of the crew mess buffet and passenger buffet.
Original req. was sent to Purchasing on May 3rd
102 Other Crew
mess pantry
16 5
A half-filled pot of cooked rice removed from the crew buffet at the end of service was found in the pantry on a lower clean storage rack. Staff did not discard immediately after service. Another rice cooker which was filled with cooked rice was found stored beside an empty and previously cleaned rice cooker on an over-shelf in the pantry. The temperature of the rice inside was 105 F and the unit was not plugged in. Staff stated it was finished cooking at 8 pm and was available for crew to take throughout the evening.
Chef Crew trained on food
handling and discard time after service.
Completed Completed
103 Buffet
passenger Fathom buffet
36 1
The carving station had two side warming lights where the bulbs extended beyond the surrounding light shield. The bulbs were not shatter-resistant.
Chief Engineer
Proper bulbs shatter-resistant will be ordered
Chef does not need these light and they will be removed Completed
Page 29 of 29