nova star corrective action response to failed cdc inspection

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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

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

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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

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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


in

16 5 Several PHF (potential hazardrous foods) were out of temperature,

Chef


current galley operation

Completed Completed

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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


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


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

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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.

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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


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



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



as applicable

No solution

As Built

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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



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

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review as applicable

37


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

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


items solution. Area to be cleaned as applicable

Completed Completed

39


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



Completed

Completed

40


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



In Progress

In Progress

41


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

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42


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

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


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

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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



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


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


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


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


September 2014

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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


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

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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


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

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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



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



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



71 Bar passenger 19 2 There was a container of an Bar Corrected immediately Completed

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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



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


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


bulbs. In progress


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



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

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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

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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


for implementation

completed

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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


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

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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

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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

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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


September 2014

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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).


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

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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


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

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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


bulbs. In progress


September 2014

95


buffet

36 1

The artificial light levels at the counter-mounted beverage equipment (coffee machines, bulk milk dispensers, and ice/water

Chief Engineer



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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

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

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

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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

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


items solution

In Progress Sept 2014

99 Buffet 21 1 Chief Areas to be looked at to Waiting Quotation from TigPro and

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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


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

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machines could not be found during the inspection of the crew mess buffet and passenger buffet.


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

nova star corrective action response to failed cdc inspection

Documents

galley engineer

galley time control

galley crew

galley management

galley chief engineer

chief areas

deck mounted units

time control plan