|
|
|
Item No.:
*
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
|
|
Violation:
In reviewing the AGE surveillance log, the column under 'underlying illness' was not completed for some of the AGE cases on almost every log.
|
|
Recommendation:
Ensure that under the column for "underlying illness" there is either a condition written or the word "none" for each person listed.
|
|
|
Item No.:
03
|
|
Site:
Potable Water-Bunkering
|
|
Violation:
During active bunkering the analyzer and recording chart displayed a free residual chlorine of 2.20 ppm. The ship's manual test kit registered a free residual chlorine of 2.01 ppm and the inspector's test kit measured 1.88 ppm. On retest, the ship's manual test kit measured 1.84 ppm, 1.78 ppm, and 1.89 ppm, while the inspector's test kit measured 1.85 ppm and 1.88 ppm. Staff stated that the potable water chlorination system company specified a set point for bunker chlorination of only 2.20 ppm. The analyzer was recalibrated immediately.
|
|
Recommendation:
Continuously halogenate potable water to at least 2.0 mg/L (ppm) free residual halogen at the time of bunkering or production with an automatic halogenation device that is controlled by a flow meter and adjust the pH so it does not exceed 7.8. Ensure the amount of halogen injected during bunkering or production is controlled by a flow meter or a free halogen analyzer.
|
|
|
Item No.:
08
|
|
Site:
Potable Water-Medical Center
|
|
Violation:
In September 2012, the double-check valve assembly backflow prevention devices (950XL Wilkins) were installed in the deckhead hot and cold potable water lines to address connections in the ward rooms for dialysis treatments. This was in response to the finding during the August 2012 VSP inspection. The model received was not a reduced pressure assembly backflow prevention device and no intermediate vent was installed. Staff ordered replacements during the inspection.
|
|
Recommendation:
Install the reduced pressure assembly backflow prevention device on the hot and cold water lines.
|
|
|
Item No.:
19
|
|
Site:
Buffet-Officer's Mess
|
|
Violation:
Bowls of sliced tomatoes, onions, and lettuce were not under the sneeze guard.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
|
|
|
Item No.:
20
|
|
Site:
Galley-Bakery
|
|
Violation:
There were slotted fasteners near the front of each shelf inside the two deck ovens.
|
|
Recommendation:
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.:
21
|
|
Site:
Galley-Hot Galley
|
|
Violation:
The left steamer oven had excess steam escaping from the top of the door and excess condensation dripping from the bottom edge of the door. It was determined the door latch was loose.
|
|
Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
24
|
|
Site:
Galley-Potwash Area
|
|
Violation:
In the chlorine sanitizing compartment of the three-compartment sink, the water temperature was 66F as measured by the inspector and 68F as measured by the chef. During the inspection, half of the water was drained and the compartment was filled with hot water. The temperature reached 90F. Additional chlorine was added to maintain the concentration within the appropriate range.
|
|
Recommendation:
Ensure a chemical sanitizer is used in accordance with the EPA-approved manufacturer's label use instructions at a minimum temperature of 24C (75F) with an exposure time of 7 seconds for a chlorine solution and 30 seconds for other chemical sanitizers.
|
|
|
Item No.:
24
|
|
Site:
Preparation Room-
|
|
Violation:
A bucket of sanitizing solution was less than 50 ppm chlorine. The area was not in use during the inspection. A crew member immediately remade the solution.
|
|
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).
|
|
|
Item No.:
26
|
|
Site:
Galley-Cold Pantry
|
|
Violation:
On the preparation counter, a knife blade was soiled with old food residue. The knife appeared to have been previously cleaned and sanitized. The area was not in use during the inspection. A crew member removed this knife, an adjacent knife, and the cutting board to be cleaned and sanitized.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Crew Mess
|
|
Violation:
On the lower edge of the soiled drop-off window, the right plastic plug was missing. The hole was filled with what appeared to be dried food debris,
|
|
Recommendation:
Clean the debris from the hole and replace the missing plug.
|
|
|
Item No.:
33
|
|
Site:
Galley-Dishwash
|
|
Violation:
Below the dishwash machine, some areas of the deck were damaged. This was written on the last inspection, however work had been done to repair the deck. Staff stated this would be corrected during their September 2013 dry dock.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
36
|
|
Site:
Buffet-Lido - Port Sushi Station
|
|
Violation:
The light intensity was less than 220 lux in front of the juice machines.
|
|
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:
Dining Room-Rotterdam
|
|
Violation:
The light intensity could not be raised to 220 lux at all areas of the waiter stations.
|
|
Recommendation:
In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
|
|
|
Item No.:
36
|
|
Site:
Pantry-Captain's Pantry (Deck 7)
|
|
Violation:
The light intensity was less than 220 lux on the soiled storage counter.
|
|
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:
Galley-Hot Galley
|
|
Violation:
The light intensity was less than 110 lux to the left of the left combination oven.
|
|
Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
42
|
|
Site:
Children Area-Club HAL
|
|
Violation:
The hot water temperature in the child toilet room handwash sink faucet reached 122F and the faucet for the child handwash in the play room reached 126F. Staff stated an order was already in place for temperature reducers for both sinks.
|
|
Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43C (110F).
|
|