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Item No.:
09
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Site:
Recreational Water Facilities-Lotus Pool
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Violation:
Between December 2013 and April 2014, a review of the halogen analyzer-chart recorder charts indicated numerous days where the Lotus Pool was chlorinated at less than 2.0 ppm for many hours to the entire day while the facility was in operation. On 2 May a notice was sent by the corporate public health department which classified this facility as an activity pool. Since that date all charts indicated appropriate chlorine levels. When turned on, the Lotus Pool produces a current that the user can swim against. The breaking of the water surface classifies the pool as an interactive/activity pool.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (4) interactive RWFs (activity pools), between 2.0 and 5.0 mg/L (ppm).
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Item No.:
11
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Site:
Medical-
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Violation:
An Assistant Cook signed onto the ship on 20 May in Juneau, Alaska. He documented on his 'Health Declaration for Joining Crew Members' form that he experienced acute gastroenteritis symptoms beginning 19 May at 12:00. The Declaration form was collected by the ship's Crew Office who overlooked the positive symptom response. The Assistant Cook continued with his new-hire in-processing and was not seen by medical staff until 21 May at 19:00. At that time he was placed into medical isolation. He did not experience additional symptoms and was released from isolation on 22 May at 08:30.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours.
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Item No.:
22
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Site:
Buffet-Horizon Court
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Violation:
At the forward pastry counter, the three-bucket system sanitizing solution was heavily soiled with oil and food debris floating in the water.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
22
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Site:
Galley-Deck 4 - Dishwash Area
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Violation:
The final rinse manifold temperature gauge read a constant 221F, but the upper manifold was less than 140F when checked with the inspector's thermocouple at two of the far end nozzles.
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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; (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.:
24
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Site:
Galley-Deck 4 - Dishwash Area
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Violation:
The final rinse temperature spray was less than 160F on five trials when measured at the utensil surface. On the crew member's maximum registering thermometers the temperature was 150-153F on two separate trials. The manifold temperature gauge read a constant 221F, but the upper manifold was less than 140F when checked with the inspector's thermocouple at two of the far end nozzles. Repairs were started immediately.
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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.:
24
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Site:
Galley-Bayou Cafe / Sabatini's Restaurant - Warewash Area
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Violation:
The final rinse temperature of the glasswash machine did not exceed 151F in four trials when measured at the utensil surface. This was verified with direct measurement with the inspector's thermocouple. All dishes for this outlet were washed in this machine and it was in active use during the inspection. The adjacent dishwash machine was out of service awaiting manifold repair parts.
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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: (1) 74C (165F) for a stationary rack, single-temperature machine. 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.:
27
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Site:
Room Service-Deck 7 - Bell Box
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Violation:
Old food soil was in the crevice between the back panel and the upper inside shelf on all four of the room service trolleys. This back panel could be removed for cleaning.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Preparation Room-
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Violation:
A rack of clean utensils was immediately adjacent and at the same height of an empty mop bucket that was almost touching it.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (2) in a location where they are not exposed to splash, dust, or other contamination.
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Item No.:
34
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Site:
Galley-Deck 5 - Soup / Sauce Station
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Violation:
A deckhead leak was over the walking area and down a support column across from the soup kettles. Water was dripping from the seam and from the deckhead-mounted speaker. No food was impacted. Repairs were started immediately.
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Recommendation:
Ensure the plumbing system in a food area is maintained in good repair.
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Item No.:
38
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Site:
Preparation Room-
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Violation:
A mop and two empty mop buckets were found in the clean utensil storage area.
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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-Food and Beverage Areas
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Violation:
When pests were found during the initial and follow-up active inspections of the food and beverage areas, the action taken was '565 sprayed at end of service. Drains cleaned with Bio Gel.' Some of the cases were still ongoing for 2-3 months.
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Recommendation:
Ensure the vessel has an IPM plan to implement effective monitoring and control strategies for pests aboard the vessel. Evaluate the IPM Plan for effectiveness periodically or whenever there is a significant change in the vessel's operation or structure.
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Item No.:
44
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Site:
Other-Crew Office Staff
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Violation:
Members of the Crew Office overlooked a positive response to an in-processing crew member's acute gastroenteritis symptoms. On 20 May an Assistant Cook signed onto the ship. The crew member documented on his 'Health Declaration for Joining Crew Members' form that he experienced acute gastroenteritis symptoms beginning 19 May at 12:00. The Declaration form was collected by the ship's Crew Office who overlooked the positive symptom response. Members of the Crew Office received a written warning for the importance of immediately reporting positive acute gastroenteritis responses to the medical department.
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Recommendation:
Ensure crew members who document acute gastroenteritis symptoms on their 'Health Declaration for Joining Crew Members' form are referred immediately to the medical department.
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