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Item No.:
*
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Site:
Recreational Water Facilities-Fecal/Vomit Accident Response Plan
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Violation:
The number of bathers was not recorded for four fecal/vomit incidents, which occurred since the last inspection. Staff were recording the name of the recreational water facility in the column denoted for number of bathers. The sanitation engineer made new forms to ensure this was recorded.
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Recommendation:
Ensure a fecal and vomit accident response procedure that meets or exceeds the procedure provided in Annex 13.8 is available for review during inspections.
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Item No.:
02
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Site:
Medical-AGE (Acute Gastroenteritis) Surveillance Log
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Violation:
The automatic AGE logging system for the ship's medical center was recording on the VSP AGE report cases of influenza mixed in with the normal cases for the cruises #176 and #177.
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Recommendation:
List in the AGE surveillance log (1) the name of the vessel, cruise dates, and cruise number; (2) all reportable cases of AGE; and (3) all passengers and crew members who are dispensed antidiarrheal medication from the master of the vessel, medical staff, or other designated staff. Maintain a daily, standardized AGE surveillance log for each cruise by the master of the vessel, the medical staff, or other designated staff.
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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
Some of the distillate/permeate water lines were labeled potable water. This was noted for the line from the reverse osmosis plant, the line before the chlorine injection point by the mineralizer, and the line from the evaporator. These water lines were appropriately striped blue/gray/blue. The labels were removed.
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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).
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Item No.:
21
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Site:
Pantry-Deck 8- Midship
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Violation:
A gap was noted between the microwave and the metal stand it was placed on.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Preparation Room-Fish Prep
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Violation:
The knife sharper had a very rough hilt that was difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a smooth material.
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Item No.:
21
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Site:
Galley-Cold Galley
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Violation:
The knife sharper had a very rough hilt that was difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a smooth material.
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Item No.:
22
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Site:
Galley-Deck 14 Ocean View- Warewash
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Violation:
The sanitizer alert alarm/light for the warewasher was inoperative and missing a light bulb. This was corrected.
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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.
For vessels built to VSP 2005 Construction Guidelines or warewash machines installed/replaced after the VSP 2005 Construction Guidelines, ensure that the warewash machines are equipped with an audible or visual alarm that indicates when the sanitizing temperature or chemical sanitizer level has dropped below the levels stated on the machine data plate.
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Item No.:
22
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Site:
Galley-Deck 14 Ocean View- Pot Wash
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Violation:
An excessive amount of soiled pots, pans and utensils were staged on all available soiled racks and stacked on the soiled landing table. The single pre-wash sink was overflowing with soiled items, so the employee working there had no available space to work through the pre-washing and scrubbing, and was observed trying to do this over the one edge of the sink and above the things in the way. Staff brought in deck stands to help improve the operation during the inspection.
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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.
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Item No.:
24
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Site:
Galley-Potwashing
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Violation:
The final rinse in the active potwash was measured at 154F in three successive trials. The machine was taken out of service. Repairs proceeded immediately on this machine.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Deck 4 Main Galley - Coffee Station
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Violation:
The previously cleaned combination coffee machine had visible milk solids partially clogging the milk transfer tube from the attached refrigerated compartment to the dispensing nozzle. The milk tube was immediately removed for cleaning.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
27
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Site:
Pantry-Deck 8- Midship
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Violation:
The gap between the microwave and the metal stand was dusty.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust and dirt.
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Item No.:
27
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Site:
Preparation Room-Fish Prep
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Violation:
The knife sharpening hilt had a small amount of food soil on it.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of food residue, and other debris.
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Item No.:
28
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Site:
Galley-Hot Galley
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Violation:
The range pot rail was stored in the corner directly on the deck.
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Recommendation:
Store cleaned equipment: (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
28
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Site:
Pantry-Deck 12 Butler Pantry
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Violation:
Two stacks of approximately 20 clean plates were stored on the counter uncovered. This was corrected. The plates stored on the top of the stacks were sent to be washed and the top plate inverted.
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Recommendation:
Store clean equipment and utensils covered or inverted.
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Item No.:
31
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Site:
Galley-Cold Galley
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Violation:
A burn treatment kit was found on a tray with clean utensils.
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Recommendation:
Ensure first aid supplies in a food area for food employees' use are stored in a kit or a container that is located to prevent the contamination of food utensils.
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Item No.:
33
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Site:
Galley-Deck 4 Main Galley - Special Order
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Violation:
An unknown source for a deckhead water leak was noted from the center light over the aft preparation counter. Water was accumulating inside the lower interior surface of the light cover and drops were observed falling onto the clean preparation counter below. No food activity was taking place at the time, and repair technicians were notified.
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Recommendation:
Ensure the source of the deckhead water leak is found and repaired. Protect the counter if any preparation takes place prior to the repair. Ensure deckheads in food preparation areas are maintained in good repair.
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Item No.:
36
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Site:
Dining Room-Deck 12 Silk Harvest Waiter Station
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Violation:
The light intensity was less than 220 lux at the waiter station. Staff noted an incorrect bulb was placed in the fixture. Staff changed the installed bulb for the correct one.
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Recommendation:
In dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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