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Item No.:
02
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Site:
Medical-Gastrointestinal (GI) Illness Reporting
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Violation:
On the current voyage the ship arrived in Pago Pago, American Samoa on 18 March, 2015, but did not make the required 24 hour prior to arrival report of GI illness cases to the CDC Vessel Sanitation Program. The ship sailed from Pago Pago to Honolulu, Hawaii and there were GI illness reports made for both the 24 hour and four hour prior to arrival notification. Staff stated they were not aware a report was required prior to arrival in American Samoa.
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Recommendation:
Submit routine 24-hour and 4-hour update reports electronically and ensure that the vessel maintains proof onboard that the report was successfully received by VSP.
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Item No.:
08
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Site:
Galley-Bakery/Pastry
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Violation:
No backflow prevention devices were installed on the potable water supply line to the three deck-mounted ovens.
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Recommendation:
Provide backflow prevention devices on all fixtures using potable water and that have submerged inlets.
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Item No.:
09
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Site:
Recreational Water Facilities-Riviera Whirlpool Spa
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Violation:
Two adults were using the Riviera whirlpool spa just before manual testing took place. During several manual tests for bromine residuals the inspector's values were varied from 1.62 and 3.44 ppm initially, compared to the ship's test kit which measured 4.69. In the final three tests both the inspector and the ship's staff collected water in one vessel and tested independently from that one vessel to compare values. The inspector's kit measured 4.09, 4.00, and 2.42 ppm, while the ship's kit measured 3.69, 4.40, and 2.55 ppm on the three consecutive tests. The whirlpool was closed immediately. The analyzer/controller for this whirlpool was in the pump room, so the team tested the water flowing directly into the analyzer and found the value to be 3.99 ppm on the inspector's kit and 4.24 ppm on the ship's kit. The analyzer displayed a bromine residual of 5.75 ppm, so staff calibrated to the manual test values.
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Recommendation:
Maintain a free residual halogen in recirculated RWFs in the following ranges: (6) whirlpool spas and spa pools, between 3.0 and 10.0 mg/L (ppm) free chlorine or between 4.0 and 10.0 mg/L (ppm) bromine.
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Item No.:
11
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Site:
Medical-Crew Gastrointestinal (GI) Illness Reporting
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Violation:
An engineer experienced onset of GI illness symptoms at 1 pm on 23 March, 2015, and according to his completed questionnaire, worked in the morning and evening, ate dinner in the crew mess, had tea and biscuits in the ward room the same day. At 9:49 am on 24 March the engineer reported his symptoms to the medical facility.
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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; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood 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 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
13
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Site:
Galley-Hot Galley Walk-In
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Violation:
Management in the hot galley section were not aware that cut tomatoes and cut lettuce and cabbage were potentially hazardous foods. These foods were found inside a walk-in refrigerator and the cooling process for each was not monitored by staff and not recorded as required.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (1) Food operations are not conducted in a room used as living or sleeping quarters; (2) Persons unnecessary to the food operation are not allowed in the food preparation, food storage, or warewashing areas. (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (4) Food employees are effectively cleaning their hands; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented; (6) Employees are properly cooking potentially hazardous food, being particularly careful in cooking foods known to cause severe foodborne illness and death, such as eggs and comminuted meats; (7) Employees are using proper methods to rapidly cool potentially hazardous foods that are not held hot or are not for consumption within 4 hours; (8) Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; (9) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused; (10) Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; (11) Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
13
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Site:
Galley-Hot Galley (Medina Hot Press)
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Violation:
Management in the hot galley allowed food to still be served up to 20 minutes after the posted time control plan stated the food must be discarded.
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Recommendation:
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Item No.:
16
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Site:
Buffet-Horizon Restaruant
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Violation:
The posted time control plan listed backup refrigerators 1-7 were on time control but none of the units were labeled as time control units.
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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
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Site:
Galley-Hot Galley (Medina Hot Press)
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Violation:
The posted time control plan for the hot galley stated the set-up for early breakfast was at 0615 and the discard for the entire breakfast period was at 0900. At 0920, potentially hazardous food was still being served from the hot galley to passengers.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Galley-Medina Hot Press
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Violation:
Several pans of potentially hazardous foods, such as cooked liver and poached eggs, were loose on the counter next to the hot bain maries. These pans were on time control but were not labeled with a discard time. The omelet station had a mise en place set-up of the of potentially hazardous ingredients, such as diced tomatoes and liquid egg, that did not have a discard label.
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Recommendation:
Ensure that individual pans containing potentially hazardous foods stored on counters have stickers affixed which indicates the four hour discard time. 7.3.5.3.5 and VSP Clarifications to the 2011 Operations Manual.
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Item No.:
16
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Site:
Galley-Hot Galley Walk-In
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Violation:
At 0900, four hotels pans of cut tomatoes were stored in the walk-in refrigerator with an internal temperature of 41F, but according to staff the cooling process was not monitored and the items were not on the cooling log. A hotel pan of cut lettuce and another of cut cabbage were in the walk-in refrigerator with an internal temperature of 48F and 44F, respectfully. The cooling process was not monitored and the items were not on a cooling log. According to staff the lettuce and cabbage were cut during the previous shift which ended at 0800. The lettuce and cabbage were taken to the blast chiller and cooled to 41F.
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Recommendation:
Cool potentially hazardous food within 4 hours to 5C (41F) or less if prepared from ingredients at ambient temperature.
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Item No.:
16
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Site:
Children Area-Splashes and Surface Child Rooms
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Violation:
Staff stated that sometimes there are specific foods brought into the center for consumption by children, and in those instances a time control system was used. In reviewing the posted time as a public health control plans for hot and cold foods served in the child center, there was a statement in each that because the period of time during service was less than four hours not time labelling would be required. The youth center had no hot or cold holding units inside and staff stated that these foods when delivered were typically plates or trays. According to the VSP Manual clarifications a loose food pan or tray set on tables or counters should have a discard time sticker affixed, even when the service period is less than four hours.
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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. See VSP clarification for this section as well.
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Item No.:
20
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Site:
Preparation Room-Potato Peelers
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Violation:
All four of the newly installed potato peelers had slotted fasteners on the inside food contact surface.
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Recommendation:
Replace slotted fasteners with low profile hex-head fasteners.
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Item No.:
20
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Site:
Other-Lido Grill
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Violation:
The two flat-top grills had surface metal damage and pitting in the metal, which left a rough and difficult-to-clean surface. Recommend replacement.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
21
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Site:
Galley-Bakery
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Violation:
The newly installed bread molder was installed less than six inches from the deck.
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Recommendation:
Ensure deck-mounted equipment that is not easily movable is sealed to the deck or elevated on legs that provide at least a 150 mm (6-inch) clearance between the deck and the equipment.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
The final rinse on the rack-type glasswash machine was not working when the machine was in active use. The digital temperature gauge showed a temperature of 131F and the pressure gauge was at 0 psi while racks were passing through the machine. When the final rinse manifold was inspected no water was coming from the manifold.
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Recommendation:
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
The far left nozzle on the upper auxiliary final rinse was completely blocked with debris.
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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.:
22
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Site:
Galley-Warewash
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Violation:
The middle two spray nozzles on the upper auxiliary rinse manifold were completely blocked.
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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-Warewash
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Violation:
The final rinse on the rack-type glasswash machine was not working when the machine was in active use. The digital temperature gauge showed a temperature of 131F and the pressure gauge was at 0 psi while racks were passing through the machine. When the final rinse manifold was inspected no water was coming from the manifold.
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Recommendation:
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Item No.:
26
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Site:
Galley-Pastry Service Area
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Violation:
The manufacturers' sticker was on the outside of the white deflector panel in the left ice machine.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Galley-Bell Box
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Violation:
The underside of the rails beneath the grooved grill was soiled with grease residue.
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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:
Galley-Horizon Restaruant
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Violation:
A trolley of clean equipment was stored right next to the handwash sink on the clean side of the dishwash machine. The trolley blocked the waste receptacle for the handwash station. When users at the handwash station reached for the paper towels water dripped on the clean equipment below. The trolley was immediately moved and the clean equipment that was dripped-on were taken to be rewashed. Other equipment on the trolley, such as the white serving dishes, were stacked wet and not allowed to properly air dry.
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Recommendation:
Never block any part of the handwashing station. Ensure that portable equipment is not parked close to sources of contamination. 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.:
28
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Site:
Pantry-Housekeeping Pantry Deck 10 Forward
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Violation:
There was a clean dishware rack just over one meter to the left of the soiled dish pre-wash sink and overhead spray. A splash test was made and some water particles could reach this rack during pre-washing. There were several other clean racks in this pantry and the manager noted they were not typically needed, so the close rack could be converted to a soiled storage rack.
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Recommendation:
Either provide a side shield to the existing clean dish rack facing the spray hose or convert to a soiled dishware rack.
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Item No.:
29
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Site:
Galley-Warewash
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Violation:
The handwash station at the soiled end of the mechanical dishwash machine was blocked by soiled equipment. The area was in-use during the inspection.
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Recommendation:
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Item No.:
30
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Site:
Galley-Horizon Restaurant Crew Toilet
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Violation:
The door for the toilet room just outside the galley for food workers was not self-closing.
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Recommendation:
Ensure toilet rooms are completely enclosed and have tight-fitting, self-closing doors which are kept closed except during cleaning or maintenance.
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Item No.:
30
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Site:
Buffet-Horizon Restaruant-Hot Line
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Violation:
The employee handwash sink did not a have 'wash hands often' sign posted.
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Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
33
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Site:
Buffet-Crew Mess
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Violation:
The center exhaust vent cover was soiled with grease and dust.
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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:
Buffet-Officer Mess
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Violation:
The far left section of the baseboard under the coffer station was missing exposing a large gap. No coving was present at the bulkhead/deck juncture at the coffee station or around the middle island.
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Recommendation:
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). Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
36
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Site:
Buffet-Horizon Restaruant
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Violation:
The plastic, shatter-resistant wrapping on several of the light bulbs above the buffets was peeling.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
36
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Site:
Bar-Champions
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Violation:
The light at the handwash sink was burnt out resulting in a light intensity less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Bar-Raffles Bar
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Violation:
The light intensity on the back counter could not be raised to a minimum of 220 lux for cleaning operations. The light intensity above the handwash sink was less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at handwashing stations in bars. In bars and dining room waiter stations, provide 220 lux (20 foot candles) light intensity during cleaning operations.
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Item No.:
36
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Site:
Galley-Pastry Service Area
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Violation:
The light intensity behind and around the two ice machines 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:
Buffet-Crew Mess
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Violation:
Condensation was accumulating on the sneeze guards protecting the hot foods. No condensation was observed dripping onto any food. Condensation was also starting to accumulate of the deckhead above the hot bain maries.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
39
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Site:
Preparation Room-
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Violation:
One small fruit fly was observed by the pulper.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
42
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Site:
Children Area-Splashes and Surface
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Violation:
There was no covered waste bin(airtight washable) in either of the two child toilet rooms for disposal of accidental body fluid events.
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Recommendation:
Conveniently locate an airtight, washable waste receptacle to dispose of excrement, soiled sanitary wipes, and soiled gloves. Remove waste materials from the child activity center each day.
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