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Item No.:
02
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Site:
Medical-AGE Surveillance Log
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Violation:
The current version of the STARDOCS data management system did not assign a case number to each individual in the log and it did not have a means to export an AGE surveillance log in the format in annex 13.2.2 of the 2011 VSP Operations Manual.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person's name; (5) person's age; (6) person's sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
06
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Site:
Medical-Potable Water Testing
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Violation:
The vessel did not have a color comparator for analyzing results of the potable water testing method (Colisure) for microbiological monitoring.
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Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers' specifications.
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Item No.:
08
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Site:
Potable Water-Tank 17P
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Violation:
Potable water tank 17P was not labeled with the tank number in letters at least 13 mm high.
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Recommendation:
Identify potable water tanks with a number and the words "POTABLE WATER" in letters at least 13 millimeters (0.5 inch) high.
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Item No.:
08
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Site:
Potable Water-Distillate Lines
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|
Violation:
Distillate lines directed to the potable water system were not striped blue/gray/blue.
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Recommendation:
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. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Technical Water Fill Air Gap
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Violation:
The air gap between the evaporator and the technical water system was enclosed and had a viewing window. For air gaps to be functional, they need to be open to the atmosphere.
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Recommendation:
Remove the enclosure from around the air gap.
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Item No.:
08
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Site:
Potable Water-Cross-Connection Control Program
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Violation:
For the list of backflow prevention devices, some locations were missing the type of device installed, including the devices installed in the spa and for all of the cabin showers and toilets. Some backflow prevention devices were properly installed, but missing from the list, including all multiflow carbonators, all spa shower hoses, and the photo lab sink.
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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.:
08
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Site:
Potable Water-Cross-Connection Control Program
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|
Violation:
There were no inspection records for backflow prevention devices for deck 0 and deck 1. A list of devices for these two decks was later located on a computer and an inspection was immediately conducted for each device.
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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.:
08
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Site:
Galley-Trolley Washer
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|
Violation:
The backflow prevention device at the technical compartment of the trolley washer had cap covering its intermediate vent. Because the cap was heavily corroded, it was evident that the device was failing by water spraying from between the cap and the vent.
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Recommendation:
Do not place a cap over or otherwise block the vent of a backflow prevention device. Maintain backflow prevention devices in good repair.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Solarium Pool
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|
Violation:
The length of the shepherd's hook at the Solarium pool did not appear to be long enough for the size of the pool.
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Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency. Ensure the pole of the rescue or shepherd's hook is long enough to reach the center of the deepest portion of the pool from the side plus 2 feet. Ensure it is a light, strong, nontelescoping material with rounded, nonsharp ends.
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Item No.:
10
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Site:
Recreational Water Facilities-Main Pool
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|
Violation:
The pool depth markers at the main pool were difficult to read.
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|
Recommendation:
Prominently display the depth of each RWF that is deeper than 1 meter (3 feet) so that it can be seen from the deck and in the pool. Label depth markers in both feet and meters. Additionally, install depth markers for every 1 meter (3 feet) change in depth.
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Item No.:
10
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Site:
Recreational Water Facilities-Safety Signs
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|
Violation:
The safety signs at the swimming pools, children's pool, and whirlpools did not meet the requirements of the 2011 VSP Operations Manual.
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|
Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #. For children's RWF signs, include the exact wording "TAKE CHILDREN ON FREQUENT BATHROOM BREAKS" or "TAKE CHILDREN ON FREQUENT TOILET BREAKS." In addition to the safety sign requirements in section 6.7.1.1.1, install a sign at each whirlpool spa and spa pool entrance listing precautions and risks associated with the use of these facilities. Include, at a minimum, cautions against use by the following: (1) individuals who are immunocompromised; (2) individuals on medication or who have underlying medical conditions such as cardiovascular disease, diabetes, or high or low blood pressure; and (3) pregnant women, elderly persons, and children. Additionally, caution against exceeding 15 minutes of exposure.
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Item No.:
10
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Site:
Recreational Water Facilities-Water Testing
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|
Violation:
There was no means to test the total chlorine and alkalinity for the water in the recreational water facilities.
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|
Recommendation:
Ensure a test kit is available for testing water quality parameters, including free and total halogen levels (chlorine and bromine, where applicable), pH, and total alkalinity. Ensure that test kits are accurate to within 0.2 mg/L (ppm) for halogen and have a testing range of free residual halogen normally maintained in the RWF. Ensure test kits for pH are accurate to within 0.2. Ensure all reagents are not past their expiration dates.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Hair and Lint Strainers
|
|
Violation:
There was no documentation that the hair and lint strainers were cleaned, rinsed, and disinfected on a weekly basis.
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|
Recommendation:
Clean, rinse, and disinfect the hair and lint strainer and hair and lint strainer housing on all RWFs weekly. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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Site:
Recreational Water Facilities-Turnover Rates
|
|
Violation:
Turnover rates were not calculated for each recreational water facility.
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|
Recommendation:
Design recirculation systems and equipment, including chemical control equipment, UV disinfection systems, filter, and pumps to maintain adequate water chemistry control while operating at the following minimum turnover rates: (1) swimming pool (VSP 2005 Construction Guidelines or earlier): 6 hours; (2) swimming pool (VSP 2011 Construction Guidelines or later): 4 hours; (3) children's pool: 0.5 hours; (4) wading pool: 1 hour; (5) whirlpool spa: 0.5 hours; (6) spa pool: 2 hours; (7) interactive RWF or activity pool less than 610 millimeters (24 inches) deep: 1 hour; (8) interactive RWF or activity pool greater than 610 millimeters (24 inches) deep: 2 hours; and (9) baby-only water facility: 0.5 hours. Ensure an RWF slide that is combined with a pool has a turnover rate that matches the rate for the pool.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Filter Housing
|
|
Violation:
There was no documentation of the cleaning and disinfection of the filter housing for each recreational water facility.
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|
Recommendation:
Clean, rinse, and disinfect the filter housing before the new filter media is placed in it. Ensure disinfection is accomplished with an appropriate halogen-based disinfectant. At a minimum, use a 50-ppm solution for 1 minute, or equivalent CT value. Maintain records on all inspection and cleaning procedures.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Bather Load
|
|
Violation:
There was no documentation on the maximum bather load for each recreational water facility.
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|
Recommendation:
Maintain documentation on the maximum bather load for each RWF. Ensure the maximum bather load is based on the following factor: one person per five gallons (19 liters) per minute of recirculation flow.
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Item No.:
10
|
|
Site:
Recreational Water Facilities-Strip Charts
|
|
Violation:
The strip charts were difficult to read, especially for the halogen levels. The ship was taking manual readings every hour for whirlpools and every 4 hours for swimming pools. Also, the sample point for the analyzer to the strip charts were located after the compensation tank.
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|
Recommendation:
Ensure the charts are easily readable. Install chart recorders or electronic data loggers with security features that record pH and halogen measurements for each individual RWF. Ensure the sample line for the analyzer probe (monitoring) is either directly from the RWF or on the return line from each RWF and before the compensation tank.
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Item No.:
10
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|
Site:
Recreational Water Facilities-Antientrapment
|
|
Violation:
For the main pool and the Solarium pool, there were gravity drains more than 3 feet apart, but there was no antientrapment drain cover or an audible alarm for draining of the pool.
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|
Recommendation:
For RWFs with gravity drainage and multiple drains (2 or more drains greater than 3 feet apart), provide either a standard design (not compliant with ASME A112.19.8) drain cover and an alarm, or an ASME A112.19.8 compliant antientrapment/antientanglement drain cover. Ensure the alarm is audible and sounds in both a continuously manned space and at the RWF. Ensure this alarm is for all draining: accidental, routine, and emergency.
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Item No.:
13
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|
Site:
Bar-Cafe Latte-tude
|
|
Violation:
A crew member was using a serving utensil, it dropped to the deck and the crew member picked it up and placed it back into the display case.
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|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused;(12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties.
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Item No.:
16
|
|
Site:
Bar-Pool Bar
|
|
Violation:
The temperature of a half-gallon milk container stored in an undercounter refrigerator was 45F. The milk was discarded.
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|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
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|
Site:
Room Service-
|
|
Violation:
Plates of pastries under time control were not labeled with the set up and discard time according to the time control plan.
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|
Recommendation:
Ensure that the time control plan is followed.
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Item No.:
16
|
|
Site:
Galley-Beverage Station
|
|
Violation:
The temperature of the cream inside the bulk milk dispenser refrigerator was 45F. The cream was discarded.
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|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
16
|
|
Site:
Buffet-Windjammer
|
|
Violation:
According to the staff, the undercounter refrigerators at the service lines were on time control but they were not labeled to indicate time control.
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|
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. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
16
|
|
Site:
Dining Room-Consumer Advisories
|
|
Violation:
There were no consumer advisories for the menus in the Chops, Portofino, or main restaurants. There were animal-derived foods that could be served raw or undercooked in these restaurants.
|
|
Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Locate the advisory at the outlets where these types of food are served. (2) On a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
17
|
|
Site:
Galley-Walk-In Cooler D-04-7-004
|
|
Violation:
The cooling of a hotel pan of sauted mushrooms cooked on 20 October 2011 was not documented in a cooling log.
|
|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days from the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
17
|
|
Site:
Galley-Walk-In Cooler
|
|
Violation:
The cooling of a hotel pan of lamb cooked on 22 October 2011 was not documented in a cooling log.
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|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
20
|
|
Site:
Galley-Beverage Station
|
|
Violation:
The bulk cream container dispensing tube was not cut on the diagonal.
|
|
Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
21
|
|
Site:
Galley-Pastry
|
|
Violation:
The far left undercounter refrigerator door did not close completely. No food was stored inside.
|
|
Recommendation:
Ensure non-food 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.
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Item No.:
21
|
|
Site:
Galley-Walk-In Cooler
|
|
Violation:
The door of the walk-in cooler was not closing tightly. Cold air was leaking from the bottom right side of the door and creating condensation on the door.
|
|
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.
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Item No.:
21
|
|
Site:
Bar-Pool Bar
|
|
Violation:
There was no ambient temperature measuring device in the undercounter refrigerator where the half-gallon milk container with a temperature of 45F was stored.
|
|
Recommendation:
Ensure temperature-measuring devices conform to the following guidelines: (1) In a mechanically refrigerated or hot-food storage unit, the sensor of a temperature-measuring device is located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot-food storage unit; (2) Cold or hot holding equipment used for potentially hazardous food is designed to include and equipped with at least one integral or affixed temperature-measuring device that is located to allow easy viewing of the device's temperature display; (3) Temperature-measuring device is easily readable.
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Item No.:
21
|
|
Site:
Room Service-
|
|
Violation:
The power cables to the 2 juice dispensers were draped on the counter, making cleaning difficult.
|
|
Recommendation:
Shorten and/or support the power cables above the counter to allow for cleaning.
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|
|
Item No.:
21
|
|
Site:
Food Service General-Reach-in Refrigerators
|
|
Violation:
Several of the gaskets for the reach-in refrigerator doors were missing, had gaps, or were loose in the Windjammer buffet lines, Seaview Cafe, and Chops galley.
|
|
Recommendation:
Ensure non-food 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.
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Item No.:
21
|
|
Site:
Buffet-Windjammer Center Island
|
|
Violation:
In the technical compartment below the handwash station, the side and bottom panels were heavily corroded in many areas.
|
|
Recommendation:
Design and construct non-food-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
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Item No.:
22
|
|
Site:
Galley-Deck 5 - Dishwash
|
|
Violation:
During the active use of the flight-type dishwasher, one of the final sanitizing rinse spray nozzles was clogged. This was corrected during the inspection.
|
|
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.
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Item No.:
22
|
|
Site:
Galley-Glasswash
|
|
Violation:
The gauge for the final sanitizing rinse temperature was not accurate. The gauge indicated 383F while the temperature measured at the glass surface was 167F.
|
|
Recommendation:
Ensure water temperature-measuring devices are scaled: (1) in Celsius or dually scaled in Celsius and Fahrenheit are designed to be accurate to within 1.5C (within 3F) in the intended range of use; (2) only in Fahrenheit are designed to be accurate to within 3F in the intended range of use.
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Item No.:
24
|
|
Site:
Galley-Deck 5 - Bakery
|
|
Violation:
A bucket of chlorine sanitizing solution was measured at less than 10 ppm. The staff instructed a crew member to change the water.
|
|
Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm)
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Item No.:
25
|
|
Site:
Galley-
|
|
Violation:
In the preparation area, a sanitizing cloth was in a bucket of cloudy sanitizing solution. The staff instructed a crew member to replace the solution.
|
|
Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
26
|
|
Site:
Bar-Cafe Latte-tude
|
|
Violation:
A serving utensil fell to the deck and the crew member returned it to the display case.
|
|
Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
|
|
|
Item No.:
26
|
|
Site:
Housekeeping-Housekeeping Pantry Across From Cabin 1542
|
|
Violation:
There was fine black powder residue on the bottom of both water baths below the ice cubers in the upper compartment of the ice machine.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Windjammer Hot Galley
|
|
Violation:
The bottom of the paper towel and soap dispensers at the two handwash stations were soiled with black debris.
|
|
Recommendation:
Ensure non-food-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Chops
|
|
Violation:
The wheels of the upright combination oven were heavily soiled with dust.
|
|
Recommendation:
Ensure non-food-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Galley-Chops
|
|
Violation:
The grooved grill grease chutes were soiled with old grease residue. This unit was previously cleaned and not in use at the time of the inspection.
|
|
Recommendation:
Ensure non-food-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
27
|
|
Site:
Buffet-Windjammer Starboard Beverage Station
|
|
Violation:
The top of the activation lever behind the chute of the ice dispenser was soiled with a white material. In addition, the edges of the counter where the ice dispenser was mounted were soiled with a dark material.
|
|
Recommendation:
Ensure non-food-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Buffet-Aft Crew Storage Locker FSD-11-7-020
|
|
Violation:
At least 8 empty wet lexan boxes and boxes with straws and napkins were stored in locker FSD-11-7-020. Several of these items and a box of paper cups were stored on the deck and the deck was soiled.
|
|
Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
29
|
|
Site:
Galley-Chops
|
|
Violation:
The handwash station at the entrance of the galley had a water temperature of 124F. The temperature could not be adjusted by the user.
|
|
Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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|
|
Item No.:
30
|
|
Site:
Galley-Food Worker Toilet Rooms
|
|
Violation:
The 'WASH HANDS AFTER USING TOILET' signs in the crew toilet rooms for food workers were not posted on the bulkhead adjacent to the exit door. They were posted outside the toilet room.
|
|
Recommendation:
Ensure signs are conspicuously posted on the bulkhead adjacent to the door of the toilet, reading "WASH HANDS AFTER USING TOILET " in a language that the food employees understand.
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|
|
Item No.:
30
|
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Site:
Bar-Pool Bar
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Violation:
There was no waste receptacle at the far right handwash station.
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Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
31
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Site:
Buffet-Aft Crew Storage Locker FSD-11-7-020
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Violation:
Coffee cleaner/descaler pouches were stored next to stir sticks and other food related items.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
32
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Site:
Galley-Windjammer Dishwash
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Violation:
The trash bin at the handwash station next to the in-use flight-type dishwasher had food debris and butter wrappings inside. The bin was not covered.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
33
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Site:
Galley-Windjammer Food Lifts
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Violation:
The lifts were soiled at the door tracks and at the stainless steel strips on each bulkhead. In addition, the steps of the ladder attached to one of the lift bulkheads was soiled with black debris.
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Recommendation:
Ensure non-food-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
33
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Site:
Buffet-Aft Crew Storage Lockers
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Violation:
In these two lockers, the deck and deckhead were soiled and the deck/bulkhead juncture was not coved. Food and food-related equipment as were stored in these lockers and some boxes were on the deck.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary. 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).
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Item No.:
34
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Site:
Preparation Room-
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Violation:
Water was leaking at the faucet of the preparation counter sink.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Port Dishwash
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Violation:
Water was leaking at the faucet of the preparation counter sink and from one of the spray nozzles attached to the flexible hoses in the scraping area.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Galley-Coffee Station
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Violation:
The light intensity behind and to the right of the ice machine was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
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Item No.:
37
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Site:
Galley-Deck 5 - Dishwash
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Violation:
There was heavy condensation on the deckhead over the soiled landing of the in-use flight-type dishwash machine. The condensation was dripping on the conveyor.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
38
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Site:
Galley-Windjammer Potwash
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Violation:
Two squeegees were stored between the bulkhead and the soiled item sorting table.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
38
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Site:
Galley-Hot Galley
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Violation:
A wet and soiled scrubbing pad was in an empty sanitizing solution bucket.
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Recommendation:
Ensure maintenance tools such as mops, brooms, and similar items are stored in a designated locker so they do not contaminate food, food-contact surfaces of utensils, and equipment, linens, and single-service and single-use articles.
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Item No.:
40
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Site:
Integrated Pest Management-Provisions
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Violation:
There was no documentation of pest inspections of incoming shipments of nonfood supplies.
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Recommendation:
Routinely inspect incoming shipments of food and all other supplies for evidence of insects, rodents, and other pests. Maintain a record of these inspections onboard the vessel and make the record available for review during inspections.
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Item No.:
40
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Site:
Integrated Pest Management-IPM Plan
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Violation:
The IPM log did not include the follow up inspection results for all pest sightings and/or treatments. The log was changed to allow for recording follow-up results and dates.
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Recommendation:
When pests are noted during an inspection, ensure the log includes action taken and follow-up inspection results.
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Item No.:
42
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Site:
Children Area-
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Violation:
The water temperature at the handwashing sink inside the children's toilet room could be adjusted to greater than 110F. The temperature was measured at 135F.
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Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
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