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Item No.:
08
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Site:
Potable Water-Cross-connection Control Program
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Violation:
The list of cross-connections did not have the plumbing system component that was protected in several locations. Also, the backflow prevention device listed as installed in several areas did not match with the devices actually installed. For instance, (1) entries for the various launderettes and food preparation rooms were not specific to the plumbing system components that were protected; (2) several entries for Watts 9D backflow prevention devices that were installed for toilets and showers of passenger and crew cabins could not be matched with the actual devices installed that were EVAC vacuum breakers for the toilets and hose-bib vacuum breakers for the shower hoses; and (3) entries for R1/2 backflow prevention devices in the medical center showers/toilets could not be matched to the EVAC vacuum breakers for the toilets and hose-bib vacuum breakers for the shower hoses. Also, there was no technical information on the backflow prevention devices.
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Recommendation:
Ensure the cross-connection control program includes at a minimum: a complete listing of cross-connections and the backflow prevention method or device for each, so there is a match to the plumbing system component and location. Include air gaps on the listing. Ensure a schedule for inspection frequency is set. Maintain a log documenting the inspection and maintenance in written or electronic form, and ensure it is available for review during inspections.
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Item No.:
10
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Site:
Recreational Water Facilities-Japanese Plunge Bath Safety Sign
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Violation:
The safety sign did not caution against the use of children in diapers or those who are not toilet trained.
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Recommendation:
Provide safety signs for all RWFs, except for baby-only water facilities. Ensure the signs, at a minimum, include the following words: (1) do not use these facilities if you are experiencing diarrhea, vomiting, or fever; (2) no children in diapers or who are not toilet trained; (3) shower before entering the facility; and (4) bather load #.
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Item No.:
12
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Site:
Food Service General-Garden Caf
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Violation:
At least four times it was observed that food employees preparing foods in the galley or behind the buffet lines put on gloves without washing their hands first. This was observed during breakfast and lunch services.
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Recommendation:
Ensure food employees clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (7) Before putting on gloves for working with food or clean equipment and between glove changes.
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Item No.:
13
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Site:
Food Service General-Garden Caf
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Violation:
At least four times food employees preparing foods in the galley or behind the buffet lines put on gloves without washing their hands first. This was observed during breakfast and lunch services. While multiple supervisors were in these areas, this practice was allowed and it seemed to be the norm.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines.
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Item No.:
13
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Site:
Buffet-Garden Caf
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Violation:
Multiple foods were out for self-service on the buffet lines and were not protected. Other foods were only protected from the front but not from the sides as side sneeze shields were not present. During breakfast service, foods such as those in the omelet and pastry stations were not fully protected. During lunch service, the meat roast in the carving station was not protected, pizza ingredients were not fully protected, bread was not protected, and gelatin was not protected. Also during lunch service, the kids' corner buffet had bowls of lettuce, tomato, onion, bread, and pastries unprotected. Several stacks of bowls were also staged upright and unprotected from passengers standing in front of them. While multiple supervisors were in these areas, these food protection issues were not identified and once identified by the inspection team, only few were corrected.
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Recommendation:
Because of the risks for foodborne illness inherent to the food operation, ensure the supervisor or person in charge of food operations on the vessel demonstrates to VSP - during inspections and on request - knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Point principles, and the food-safety guidelines in this manual. Ensure that the person in charge demonstrates this knowledge: (1) By compliance with these guidelines.
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Item No.:
16
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Site:
Galley-Garden Caf - Cooling Logs
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Violation:
The cooling logs for 28 August had entries for spinach, diced potato, and diced potato hash that were cooked between 0400 and 0500. Only initial temperatures for the cooling monitoring were recorded. Staff acknowledged that the final temperatures were not recorded and stated that he food was used during the breakfast service.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
19
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Site:
Buffet-Garden Caf
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Violation:
Multiple foods were out for self-service on the buffet lines and were not protected. Other foods were only protected from the front but not from the sides as side sneeze shields were not present. During breakfast service, foods such as those in the omelet and pastry stations were not fully protected. During lunch service, the meat roast in the carving station was not protected, pizza ingredients were not fully protected, bread was not protected, and gelatin was not protected. Also during lunch service, the kids' corner buffet had bowls of lettuce, tomato, onion, bread, and pastries unprotected. Several stacks of clean bowls were also staged upright and unprotected from passengers standing in front of them.
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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).
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Item No.:
21
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Site:
Buffet-Crew Mess - Beverage Station
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Violation:
The refrigerator's door frame of the espresso machine was heavily corroded.
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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 corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
22
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Site:
Galley-Potwash
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Violation:
Water bursts were coming out of the left side of the door of the front-loading potwash machine during operation.
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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.
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Item No.:
22
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Site:
Galley-Glasswash
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Violation:
The rack-type glasswash machine was out of service since 21 August. Spare parts for this repair were ordered on 10 June and had not been received yet.
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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-Garden Caf - Starboard Glasswash
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Violation:
The rack-type glasswash machine was out of service since 27 August.
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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.:
26
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Site:
Buffet-Crew Mess - Beverage Station
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Violation:
A plastic tube with milk was stored inside the refrigerator of the espresso machine. The refrigerator was also soiled with milk in the bottom panel.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
28
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Site:
Galley-Potwash
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Violation:
The deckhead air vent blowing air over the clean storage racks was heavily soiled. The racks were full of clean items air-drying.
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Recommendation:
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.:
30
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Site:
Galley-Garden Caf - Pizza Oven
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Violation:
During lunch service, the handwashing station in front of the pizza oven was heavily soiled with food remnants.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Galley-
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Violation:
The bulkhead-mounted phone in front of walk-in cooler A668 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.:
37
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Site:
Galley-Venetian Dishwash
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Violation:
Excessive condensation collected on the deckhead and bulkheads over and adjacent to the in-use glasswash machine. Some dripping was observed but none over clean items.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-Garden Caf - Port Glasswash
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Violation:
Excessive condensation was collected on the deckhead and bulkheads over and adjacent to the in-use glasswash machine. Some condensate was dripping on the clean side of the machine while evaluating the machine but no glassware was impacted.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-Potwash
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Violation:
The deckhead air vent blowing air over the clean storage racks was heavily soiled. The racks were full of clean items air-drying.
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Recommendation:
Ensure filters and other grease extracting equipment are designed to be readily removable for cleaning and replacement if not designed to be cleaned-in-place and intake and exhaust air ducts are cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials.
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