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Item No.:
20
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Site:
Galley-Deck 5 - Coffee Station
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Violation:
Red rubber valve gasket on water/lemon dispenser was in poor repair. Gasket was disintegrating into a red powder. Urn was removed from service.
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Recommendation:
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.
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Item No.:
33
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Site:
Food Service General-Decks, Bulkheads and Deckheads
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Violation:
Substantial structural work is planned in two weeks' time to completely replace the decks, bulkheads and deckheads in the main galley, crew galley and provisions to removed difficult to clean surfaces such as gaps, seams and rough surfaces.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 5 - Coffee Station
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Violation:
A buildup of food soil was noted under the counter below the toaster.
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Recommendation:
Ensure decks in food areas are cleaned as often as necessary.
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Item No.:
19
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Site:
Galley-Deck 5 - Cold Pantry
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Violation:
A tray of sandwiches was found uncovered in the walk-in cooler. A large container of oatmeal that was being cooled was completely uncovered.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
17
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Site:
Galley-Deck 5 - Cold Pantry
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Violation:
The oatmeal mentioned above was being cooled in an ambient walk-in cooler in a pan that exceeded 4 inches in depth.
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Recommendation:
Ensure cooling is accomplished using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans.
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Item No.:
17
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Site:
Galley-Deck 5 - Cold Pantry
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Violation:
Four large trays of sandwiches and canapes were in the double door glass refrigerator that was due to be replaced. This food was found at 48F and reported to be cooling. The ambient temperature of the unit was found to be 45F. These products were moved to the almost empty large blast cooler for completion of the cooling process.
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Recommendation:
Ensure cooling is accomplished using one or more of the following methods based on the type of food being cooled: (3) Using blast coolers, freezers, or other rapid cooling equipment.
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Item No.:
39
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Site:
Galley-Deck 5 - Cold Pantry
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Violation:
More than 10 fruit flies and house flies were found throughout the active cold pantry from back near the walk-in, in the back right corner, in the time control holding area and around the prep table. Flies were seen landing on the containers of food in the cold well and on the plastic covers of the fruit platters.
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Recommendation:
Effectively control the presence of insects in the food areas aboard a vessel.
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Item No.:
17
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Site:
Galley-Deck 5 - Hot Galley
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Violation:
Food pans were stacked together preventing air circulation around the pans and throughout the unit in double door reach-in cooler MG/23. Half a pan of meat sauce was found to be at 43F.
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Recommendation:
Ensure cooling is accomplished using one or more of the following methods based on the type of food being cooled: (2) Separating the food into smaller or thinner portions; (5) Using containers that facilitate heat transfer; or (7) Other effective methods. When placed in cooling or cold-holding equipment, ensure food containers in which food is being cooled are arranged in the equipment to provide maximum heat transfer through the container walls.
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Item No.:
22
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Site:
Galley-Deck 5 - Dishwashing
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Violation:
The final rinse spray on the conveyor dishwasher was very weak and not producing a spray pattern that uniformly covered the dishes passing through this part of the machine. Surges of steam in the line and through the nozzles was also observed.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
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Item No.:
26
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Site:
Galley-Deck 5 - Dishwashing
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Violation:
A sauce dispensing bowl that had been previously cleaned was found heavily soiled in the clean dish storage rack.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
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Site:
Galley-Deck 5 - Hot Galley
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Violation:
The deck under the equipment and counter from the fryers to the salamander was soiled with old food debris.
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Recommendation:
Ensure decks in food areas are cleaned as often as necessary.
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Item No.:
19
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Site:
Galley-Deck 5 - Bakery
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Violation:
A glass washing rack was being used as a pallet for ice cream storage in the walk-in freezer. The ice cream was less than four inches off the deck.
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Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
22
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Site:
Galley-Deck 5 - Pot Washing
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Violation:
Operator did not have test strips for the chlorine sanitizer being used.
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Recommendation:
Accurately determine the concentration of the sanitizing solution by using a test kit or other device.
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Item No.:
33
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Site:
Provisions-Deck 4 - Frozen Storage
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Violation:
Ice was accumulating on the deck around the drains for both evaporators in Poultry Walk-in Freezer 01.
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Recommendation:
Ensure decks in food areas are cleaned as often as necessary. Ensure deckheads and attached equipment in food areas are maintained in good repair.
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Item No.:
17
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Site:
Galley-Deck 4 - Hot Galley
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Violation:
Food was tightly packed in the double door reach-in cooler across from the cook line preventing adequate air circulation. Tomato sauce was found at 48F and chicken was at 44F. Both of these items were discarded.
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Recommendation:
Ensure cooling is accomplished using one or more of the following methods based on the type of food being cooled: (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. When placed in cooling or cold-holding equipment, ensure food containers in which food is being cooled are arranged in the equipment to provide maximum heat transfer through the container walls.
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Item No.:
33
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Site:
Galley-Deck 4 - Dishwashing
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Violation:
A deckhead was leaking in the middle of the dishwashing area. Clean equipment was not impacted. Crew had already notified the ship's maintenance team.
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Recommendation:
Ensure deckheads in food areas are maintained in good repair.
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Item No.:
27
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Site:
Buffet-Deck 4 - Officer's Mess
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Violation:
The cabling under the coffee machine was dusty.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust.
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Item No.:
16
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Site:
Buffet-Deck 10 - La Veranda
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Violation:
The service line soup kettles in both the outside and inside service lines and listed on the time control plan were not labeled time control. The products inside did have proper time control labels.
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Recommendation:
The physical units on Time Control must be labeled as such.
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Item No.:
19
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Site:
Buffet-Deck 10 - La Veranda
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Violation:
Shrimp on the cold buffet line were displayed in a non-potable ice sculpture shell bowl. The outer shrimp in the bowl were touching the non-potable ice. These shrimp were discarded.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to contamination.
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Item No.:
22
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Site:
Buffet-Deck 10 - La Veranda
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Violation:
The Grill Station sanitizing solution in the bucket was soiled with food and grease
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Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
29
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Site:
Buffet-Deck 10 - La Veranda
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Violation:
The handwashing station in the Grill Station was partially blocked by the wiping cloth bucket..
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Recommendation:
Ensure handwashing facilities are accessible at all times.
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Item No.:
19
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Site:
Bar-Deck 10 - Pool Bar
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Violation:
The ice cream scoop was stored in a dipper well where the water supply was turned off.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes).
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Item No.:
28
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Site:
Bar-Deck 6 - Navigator Bar
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Violation:
A wet glass was stored directly on a plastic tray that did not allow it to air dry.
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Recommendation:
Store clean utensils in a self-draining position that allows air drying.
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Item No.:
02
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Site:
Medical-Crew Gastrointestinal (GI) Ilness Records
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Violation:
In crew GI case records, documentation included if a cabin mate or other immediate contact was involved, but nothing documenting the condition where either no other contact or no cabin mate was connected with the crew case. A change has been made in the medical staff, so it became difficult to determine if this question was asked by the previous medical staff.
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Recommendation:
Maintain the following records on board for 12 months and make them available for review by VSP during inspections and outbreak investigations: (4) interviews with cabin mates and immediate contacts of crew members with AGE [initial, 24-, and 48-hour]; and (7) documentation of the date and time of verbal interviews with asymptomatic cabin mates and immediate contacts of symptomatic crew.
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Item No.:
26
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Site:
Pantry-Deck 5 and Deck 8 Pantries
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Violation:
The in-use ice machines in both deck 5 and 8 pantries had brown residue along the lower cuber interior panels.
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Recommendation:
Ensure food contact surfaces of equipment are clean to sight and touch.
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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Starboard
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Violation:
The whirlpool was open for use and the water temperature was measured with a thermometer at 109.6F / 43.1C. Staff adjusted the temperature at the mechanical room heater during the inspection.
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Recommendation:
Provide a temperature-control mechanism to prevent the temperature from exceeding 40C (104F) on whirlpool spas and spa pools.
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Item No.:
10
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Site:
Recreational Water Facilities-Main Pool
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Violation:
Along the forward, lower food wall on the starboard side of the pool the metal grate cover for the filling line was missing. This created a significant limb entrapment hazard which required the pool to be closed and netted.
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Recommendation:
Ensure the testing of manufactured drain covers is by a nationally or internationally recognized testing laboratory. Ensure the following information is stamped on each manufactured antientrapment drain cover: (1) certification standard and year; (2) type of drain use (single or multiple); (3) maximum flow rate (in gallons or liters per minute); (4) type of fitting (suction outlet); (5) life expectancy of cover; (6) mounting orientation (wall, floor, or both); (7) manufacturer?s name or trademark; and (8) model designation. Ensure the design of custom/shipyard constructed (field fabricated) drain covers and suction fittings is fully specified by a registered design professional in accordance with ASME A112.19.8-2007. Ensure the specifications fully address cover/grate loadings, durability, hair, finger and limb entrapment issues, cover/grate secondary layer of protection, related sump design, and features specific to the RWF. Provide a letter from the shipyard for each custom/shipyard constructed (field fabricated) drain cover fitting. At a minimum, ensure the letter specifies the shipyard, name of the vessel, specifications and dimensions of the drain cover, as well as the exact location of the RWF for which it was designed. Ensure the name of and contact information for the registered design professional and signature are on the letter.
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Item No.:
10
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Site:
Recreational Water Facilities-RWF Records
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Violation:
The chart records for pH and chlorine residuals for the pool and two whirlpool spas had a single range of 0-10 for both chlorine and pH. Although the staff calibrate the analyzer device each day the RWF's are in operation, it was not clear that the values for pH on the charts were truly compared to the analyzer values to prove the 0-14 range for pH was accurately represented on the recording charts.
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Recommendation:
Maintain and operate the halogen and pH analyzer-chart recorder in accordance with the manufacturer?s instructions.
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Item No.:
10
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Site:
Recreational Water Facilities-Shock Halogenation of Whirlpool Spas
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Violation:
The super halogenation log for the whirlpool spas has two columns to write the start and finish chlorine residual values during the one hour shock halogenation that was logged every 72 hours. For the March, 2016 log only the start and stop time of the halogenation were recorded, with no values for concentration. Prior log records included both concentration and time of the shock halogenation. Not recording halogen values in the whirlpools was written in the previous inspection conducted December, 2015.
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Recommendation:
Ensure a written or electronic record of the date and time of shock halogenation (concentration in ppm at the start and completion and time) is available for review during inspections.
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Item No.:
08
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Site:
Potable Water-Deck 6 Housekeeping Chemical Dispensing Locker
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Violation:
The cross-connection control plan did not list the deck 6 chemical dispensing locker used by the housekeeping staff, and there was no record of the backflow preventers there being inspected.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
43
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Site:
Ventilation-Air Conditioning Fan Rooms
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Violation:
There were 20 individual AC fan units from a total of 34 on board which did not have access to inspect and clean easily the condensate collection pans inside, and there was no sight window installed in any of the twenty or a fiber optic device that would allow inspection or maintenance.
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Recommendation:
Ensure air handling unit condensate drain pans and collection systems are able to be accessed for inspection, maintenance, and cleaning. Install sight windows or use other effective methods to allow for full inspection of condensate collection pans when original equipment access makes evaluation during operational inspections impractical.
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Item No.:
43
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Site:
Ventilation-Air Conditioning Fan Rooms
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Violation:
The deck taps in 13 of the 14 fan rooms on the ship provide only technical water supply to the fan rooms and staff did not have a portable water spray system on board to clean inside of the individual fan units. Ensure that this issue is taken up during the dry dock upcoming, along with the need for sight windows in the 20 AC fan units without inspection/cleaning access.
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Recommendation:
Use only potable water for cleaning HVAC distribution systems.
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