|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Log
|
|
Violation:
The AGE log and the medical records had different information for the time of the last symptom of a crew member. Specifically, a crew member exhibited AGE symptoms and reported to medical on 26 May. In the AGE log, the last symptom was listed at 0745. In the crew member's medical record, the last symptom was listed at 1400. The crew member, who was not a food handler, was released from isolation on 27 May at 1401.
|
|
Recommendation:
Ensure the information on the AGE log does not conflict with information in other medical records.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Forward Starboard Bunker Station
|
|
Violation:
The lower filling line was uncapped. Staff stated they bunkered water the day prior to the inspection. This was corrected.
|
|
Recommendation:
Ensure the potable water filling line is capped after use.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Forward Portside Bunker Station
|
|
Violation:
The chain on the cap for the upper filling line was not attached to the filling line.
|
|
Recommendation:
Ensure the potable water filling line has a screw cap fastened by a noncorroding cable or chain to an adjacent bulkhead or surface in such a manner that the cap cannot touch the deck when hanging free. Ensure the hose connections are unique and fit only the potable water hoses.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Pipe Disinfection Log
|
|
Violation:
On 5 March, the reducer station in the crew galley was replaced. The potable water system disinfection log stated disinfection started at 1300 with 50 ppm chlorine and ended at 1700 with 2 ppm chlorine. Staff stated the 2 ppm concentration at the end of disinfection was a typo.
|
|
Recommendation:
Maintain accurate records.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Striping
|
|
Violation:
The distillate line was striped blue/dark blue/blue with the words 'distillate' instead of blue/gray/blue. Staff stated they were following the ISO standard and brought documentation from ISO 5011.
|
|
Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Identify all refrigerant brine lines and nonpotable chilled water lines in all food areas, such as on ice machines, ice cream machines, etc., with either ISO 14726 (blue/white/blue) or by another uniquely identifiable method to prevent cross-connections.
|
|
|
Item No.:
13
|
|
Site:
Other-Elevator Landing Near Deck 3 Pantry SP.18
|
|
Violation:
Thirty-nine soiled plastic containers and 3 racks of soiled soup mugs were found stored on trolleys in this area. It was determined that most of the containers came from main galley operations and from preparation rooms located near provisions. Staff immediately sent the containers and mugs to be washed.
|
|
Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
|
|
|
Item No.:
17
|
|
Site:
Buffet-Officers Mess
|
|
Violation:
The trolley with food for the lunch service had food inside identified as time controlled but the trolley was not identified as such. Trolleys were mentioned as time control units in the time control plan.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used and ensure time control plan is accessible to all crew working at each outlet where time control is used. Ensure plan(s): (1) Include set-up and discard times for each outlet. Include all services and events where potentially hazardous foods are kept on time control. If used, ensure colored labels correspond to the discard times stated in the plan. (2) List all units (to include preparation counters, cabinets, compartments, and equipment) on time control, but only cabinets and compartments on time control must be physically labeled. and (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
|
|
|
Item No.:
20
|
|
Site:
Galley-Pastry
|
|
Violation:
The upright freezer used to cool down food was not working properly. The food was taken to the walk-in refrigerator.
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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.
|
|
|
Item No.:
20
|
|
Site:
Housekeeping-Deck 3 Pantry SP.16
|
|
Violation:
The splash shield in the ice machine was cracked, making it difficult to clean. The splash shield was replaced.
|
|
Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
20
|
|
Site:
Galley-Garde Manger
|
|
Violation:
Undercounter refrigerators 4.34 and 4.35 were out of service since 4 July.
|
|
Recommendation:
Ensure equipment for cooling and heating food, and holding cold and hot food, is sufficient in number and capacity to maintain potentially hazardous food temperatures. 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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Dishwash
|
|
Violation:
Some of the vertical tubes of the clean storage shelves were open ended and difficult to clean. Corrections started immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Galley-Dishwash and Glasswash Machines
|
|
Violation:
Several difficult to clean surfaces were outside the machines mainly caused by excessive sealant or it being in bad repair.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Galley-Dishwash
|
|
Violation:
Two plate trolleys had very rough and scratched surfaces making them difficult to clean.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Pantry-Neptune Lounge
|
|
Violation:
The data plate of the undercounter warewasher was loose creating a difficult to clean surface. Corrections started immediately.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Bar-Pool
|
|
Violation:
The back bar wooden cabinet was in disrepair, mostly on the doors. This created difficult to clean surfaces.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Galley-Pastry
|
|
Violation:
The technical space of the upright freezer had an accumulation of ice.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
|
|
|
Item No.:
21
|
|
Site:
Galley-Dishwash Machine
|
|
Violation:
Several difficult to clean surfaces were outside the machines mainly caused by excessive sealant or it being in bad repair.
|
|
Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
|
|
|
Item No.:
21
|
|
Site:
Preparation Room-
|
|
Violation:
The doors to the upright refrigerated cabinet did not close completely. Staff stated the magnets on the doors were not working. An L-shaped tool was used to keep the doors shut, but there was still a gap allowing cold air to escape. This unit held raw meat and poultry items, which had a temperature of 41F and below.
|
|
Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
|
|
Item No.:
22
|
|
Site:
Housekeeping-Deck 3 Pantry SP.18
|
|
Violation:
The data plate for the stationary rack type machine did not list the wash and final sanitizing times as specified by the manufacturer.
|
|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
|
|
|
Item No.:
22
|
|
Site:
Galley-Pinnacle Grill
|
|
Violation:
The hood-type warewasher was out of service since 27 May. This machine was also found out of service during the inspection conducted in January.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash Machine
|
|
Violation:
The soiled end curtains had one broken flap and another warped flap that allowed excessive steam to exit the machine during the operation.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Housekeeping-Deck 1 Pantry SP.22
|
|
Violation:
The data plate for the stationary rack type machine did not list the wash and final sanitizing rinse times as specified by the manufacturer.
|
|
Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
|
|
|
Item No.:
22
|
|
Site:
Other-Elevator Landing Near Deck 3 Pantry SP.18
|
|
Violation:
Thirty-nine soiled plastic containers and 3 racks of soiled soup mugs were found stored on trolleys in this area. It was determined that most of the containers came from main galley operations and from preparation rooms located near provisions. Staff immediately sent the containers and mugs to be washed.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The in-use outboard warewashing machine had one final rinse nozzles was partially blocked. Corrections started immediately.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
27
|
|
Site:
Galley-Pastry
|
|
Violation:
The ribbed conduits inside the technical space of upright fridge 4.31A were heavily soiled.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Clean Area in Front of Glasswash
|
|
Violation:
The top of the hot plate cabinet was soiled with dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Breakfast Pantry
|
|
Violation:
The technical space of the previously cleaned pasta machine was soiled with old deposits of flower.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Dishwash
|
|
Violation:
On the clean storage shelves, metal plate covers were stacked wet. The eleven stacks of about 50 covers each were sent to rewash for proper air drying.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Port & Starboard Omelet Stations
|
|
Violation:
The laminate on the deckhead was peeling off in many areas creating seams and gaps. In addition, the small light fixtures over the back counter were corroded and difficult to clean.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido Starboard Mid Waiter Station
|
|
Violation:
Several deck tiles were broken and cracked, making the deck in bad state of repair.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Dining Room-Deck 5 Port Waiter Station
|
|
Violation:
The deck/counter juncture had no coving. Glasses were stored on the counter. Corrections started immediately.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
33
|
|
Site:
Galley-In Front of Wine Cellar
|
|
Violation:
The deck to bulkhead juncture was broken with a difficult to clean seam. Corrections started immediately.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Dishwash
|
|
Violation:
The deck to bulkhead juncture was broken with a difficult to clean seam. Corrections started immediately.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Dishwash Machine
|
|
Violation:
The deck was in disrepair mostly around the scupper grates.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Officers Mess
|
|
Violation:
The trolley with time controlled food was on carpeted deck. Corrections started immediately.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
|
|
|
Item No.:
33
|
|
Site:
Other-Engine Control Room
|
|
Violation:
The power cord for the under counter refrigerator was draped across the deck, making the deck difficult to clean.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Deck 5 Port Waiter Station
|
|
Violation:
The light intensity could not be raised to 220 lux for cleaning operations.
|
|
Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
36
|
|
Site:
Galley-General Supplies Locker
|
|
Violation:
The light intensity was below 110 lux. One of the light bulbs was also not working.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Neptune Lounge
|
|
Violation:
The light intensity at the handwashing station was about 140 lux.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Lido Port & Starboard Beverage Stations
|
|
Violation:
The light intensity was less than 220 lux at the service area and less than 110 lux behind and around the counter-mounted equipment.
|
|
Recommendation:
Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas. Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
38
|
|
Site:
Other-Engine Control Room
|
|
Violation:
The cabinet under the coffee machine contained chemicals used to clean the coffee machine. However, it was not labeled 'Cleaning Materials Only.'
|
|
Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
|
|