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Item No.:
30
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Site:
Provisions-Stores and Butcher Shop Staff Toilet
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Violation:
There was no sign advising user to 'WASH HANDS AFTER USING TOILET.'
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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.:
19
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Site:
Buffet-Juice Station Starboard and Port
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Violation:
The insect light traps were installed above the handwash stations which were adjacent to the counter mounted juice machines.
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Recommendation:
Do not locate insect control devices, such as insect light traps, over food storage, food preparation areas, food service stations, or clean equipment. Prevent dead insects and insect fragments from falling on exposed food.
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Item No.:
34
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Site:
Galley-Pot Wash
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Violation:
The drain line for the handwash sink was leaking causing water to collect and pool on the deck.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
33
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Site:
Food Service General-Lido and Main Galleys
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Violation:
The deck covering was broken along the gutters in most of the areas of the lido and main galleys. This was a violation in the previous inspection report. Staff recently ordered sealant and had begun repairing the deck covering in the main galley. Improvements had been made since the previous inspection.
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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.:
29
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Site:
Galley-Dishwash Handsink
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Violation:
The water temperature could not be adjusted to at least 100F by the user.
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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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
For one case the 'Vomit Episodes (#)' and 'Antidiarrheal Medication (Y/N)' fields were empty. The information on vomit episodes and antidiarrheal medication where on the patient's medical chart.
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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.:
23
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Site:
Pantry-Housekeeping Pantries
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Violation:
The data plates for the stationary-rack, dual-temperature undercounter warewash machines indicated a minimum wash temperature of 140F and not 150F as required.
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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.
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Item No.:
22
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Site:
Other-Deck 7 Crew Landing
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Violation:
A trolley full of dirty dishes and food remnants was unattended at the crew landing next to deck pantry SP4.
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Recommendation:
Soiled dishes must be taken immediately to the warewashing station.
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Item No.:
42
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Site:
Children Area-
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Violation:
The previously cleaned slide steps, the child kitchen, and boat toys were soiled with accumulated dust.
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Recommendation:
Ensure surfaces of tables, chairs, and other furnishings that children touch with their hands are cleanable.
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Item No.:
16
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Site:
Bar-Exploration's Caf
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Violation:
The potentially hazardous foods (PHFs) in the glass display were not individually labeled with their discard times. The time control plan for the PHFs placed in the glass display described a continuous restocking of different PHFs for 11:15 hours. The plan had an initial set-up at 06:45 and a final discard time at 18:00 with the following overlapping set-up/discard times: Breakfast 06:45-10:45, Lunch 10:30-14:30, and Dinner 14:15-18:00.
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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.:
33
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Site:
Bar-Exploration's Caf
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Violation:
The deck next to the ice machine and under the cleaning locker was soiled.
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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.
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Item No.:
33
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Site:
Galley-Dishwash
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Violation:
A significant amount of soil and food residue was accumulated around the technical access hatch on the deckhead above the door leading from the midship crew staircase corridor.
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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.
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