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Item No.:
08
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Site:
Potable Water-Pipe Repair Logs
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Violation:
On two occasions, 05 and 09 January, maintenance was performed and sections of pipe were replaced (work order #16/00587 and #16/00588). Documentation indicated that these pipes were flushed with 200 ppm chlorine before placing back into service. No contact time for chlorine was recorded for the procedure and after installing a chlorine residual less than or equal to 5 ppm concentration was not documented.
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Recommendation:
Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result. Document the free halogen residual level. Flush the disinfected parts of the system with potable water or otherwise dechlorinate until the free residual halogen is less than or equal to 5.00 mg/L (ppm). Document the free halogen test result.
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Item No.:
08
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Site:
Pantry-Deck 12 Foward Port
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Violation:
The backflow preventer for the counter-mounted ice dispenser was leaking onto the counter under the machine.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Pantry-Deck 11 Forward Starboard
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Violation:
The backflow preventer for the floor-mounted ice machine was leaking onto another pipe and splashing onto the counter beside the machine
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis Logs (AGE)
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Violation:
A food worker had an onset of AGE symptoms (6 episodes of diarrhea) on 19 Jan at 2100, but did not report to the medical center until 20 January at 0830. According to their time card, this crew member worked for one hour while symptomatic. The crew member received disciplinary actions.
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Recommendation:
Exclude food employees suspected of, diagnosed with, or exposed to any communicable disease caused by Salmonella typhi, Shigella spp., E. coli O157:H7, hepatitis A virus, norovirus, or other communicable diseases that can be transmitted by food, from working in any food or food related areas or operations, including working with exposed food, warewashing, equipment, utensils, table linens, single-service articles and single-use articles. Do not allow the excluded individual to return to the above duties until they are symptom free for a minimum of 48 hours.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis Logs (AGE)
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Violation:
A food worker had an onset of AGE symptoms (3 episodes of diarrhea) on 24 January at 1100, but did not report to the medical center until 1715. According to their time card, this crew member did not work. The crew member received disciplinary actions.
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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.:
11
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Site:
Medical-Acute Gastroenteritis Logs (AGE)
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Violation:
A food worker had an onset of AGE symptoms of 5 episodes of vomiting on 21 January at 1200, but did not report to the medical center until 1510. According to their time card, this crew member left work when she became ill. The crew member did not receive disciplinary actions.
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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.:
16
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Site:
Galley-Deck 6 - Hot Galley
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Violation:
The two pans of baked beans in the backup bains marie did not have a 4-hour discard label as specified in the time control plan.
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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: (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.
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Item No.:
16
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Site:
Galley-Deck 6 - Cold Larder
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Violation:
The internal temperature of rolled sliced ham in the reach-in coolers CL21 and CL22 was measured at 44F-48F (7C-9C) by the inspector. The executive chef supervised the placing of these products back into the blast chiller for re-cooling.
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Recommendation:
Maintain cold potentially hazardous foods at 5C (41F) or less.
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Item No.:
16
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Site:
Buffet-Deck 4 - Officer Mess
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Violation:
A tray of salmon salad sandwiches in the back-up temperature control reach-in cooler was found at an internal temperature of 55F (12.7C). These sandwiches were discarded,
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Recommendation:
Maintain cold potentially hazardous foods at 5C (41F) or less.
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Item No.:
17
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Site:
Galley-Deck 6 - Cold Larder
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Violation:
Two sheet pans of mushroom pt and a large pan of cut boiled potatoes had been placed in the starboard blast chiller at 6:00 AM. The inspection team was in the area at 9:30 AM and found that the 2-hour cooling temperature had not been recorded at 8:00 AM.
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Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation. Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
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Item No.:
19
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Site:
Galley-Deck 6 - Cold Larder
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Violation:
Shrimp was stored uncovered in reach-in cooler CL17. Sliced ham was stored uncovered in reach-in coolers CL 22 and CL 21.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
20
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Site:
Galley-Deck 6 - Bakery
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Violation:
The food contact surfaces of the stacks of blue plastic bread trays were very worn and difficult to clean. Replacement would be a priority option to assure proper public health protection.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
21
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Site:
Galley-Deck 6 - Hot Galley
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Violation:
The flat grill grease pan housing noted above was not maintained in good repair. Previously added sealant in the back corners was peeling and contributed to making these areas difficult to clean.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines.
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Item No.:
22
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Site:
Galley-Deck 6 - Dishwashing
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Violation:
The glasswash machine had been out of order since 23 Jan 2016.
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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-Deck 4 - Pot Wash
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Violation:
The wash, rinse and sanitizing water in the three compartment sink were heavily soiled.
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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 8 - Bell Box
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Violation:
The cups and coffee service decanters were not loaded correctly in the in use dishwash machine and some of the items were not washed, rinsed, and sanitized properly.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks in a position that (1) exposes the items to the unobstructed spray from all cycles.
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Item No.:
22
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Site:
Galley-Deck 12 - Horizon Buffet
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Violation:
The glasswasher has been out of order for one week.
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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-Deck 6 - Dishwashing
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Violation:
The auxiliary rinse upper spray arm in the in use in the conveyor dishwash machine was not spraying through the nozzles. The inlet manifold gasket was missing which caused the water to discharge to the side of the machine.
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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-Deck 6 - Pot Washing
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Violation:
The potwash machine had been out of order since 12 OCT 2015 awaiting spare parts.
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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.:
26
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Site:
Preparation Room-Deck 4 - Fish Prep
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Violation:
The previously-cleaned cutting board was soiled with fish scales. The knife blade had food debris where it joined the plastic handle.
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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.:
27
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Site:
Galley-Deck 6 - Hot Galley
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Violation:
A flat grill grease pan was soiled with a piece of onion. Old grease residue was noted in both the back left and right corners of the grease pan housing. The unit had been previously cleaned.
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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-Deck 4 - Fish Prep
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Violation:
A previously cleaned cutting board was stored in the rinse compartment of the three compartment sink, A pan with a previously cleaned knife and knife sharpener steel was stored on top of the rinse and final rinse compartments of this sink,
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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.:
28
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Site:
Galley-Deck 6 - Hot Galley
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Violation:
A previously-cleaned dishwasher rack was stored on the deck in the back right corner of the walk-in cooler.
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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.:
33
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Site:
Provisions-Deck 4 - Fruit Walk-In Cooler
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Violation:
The left evaporator fan was heavily soiled with dust and mildew,
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Recommendation:
Ensure attached equipment in food storage areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Preparation Room-Deck 4 - Meat and Poultry
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Violation:
The evaporator fan guards on both walk-in coolers used for thawing were heavily corroded and difficult to clean.
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Recommendation:
Ensure equipment attached to the bulkheads or deckheads are easily cleanable.
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Item No.:
33
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Site:
Provisions-Deck 4 - Dry Stores
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Violation:
The deck in dry stores behind the shelf with capers was soiled with food residue.
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Recommendation:
Ensure decks in food storage areas are cleaned as often as necessary.
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Item No.:
37
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Site:
Galley-Deck 6 - Hot Galley
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Violation:
Condensate was noted on the bottom of the undershelf on the portside aft hot service line. The bains marie water was a rolling boil that produced escaping steam that formed the condensate, though the unit was on time control rather than temperature control. Most of the food covered, except for the fried eggs, and no drippage was noticed while the team was in the area.
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Recommendation:
Ensure all food areas have sufficient ventilation to keep them free of excessive steam and condensation.
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