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Item No.:
02
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Site:
Medical-Gastrointestinal (GI) Illness Case Reporting
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Violation:
On 7 January 2016 two separate crew members were evaluated in the medical center. The first crew member reported one episode of diarrhea, abdominal cramps and headache, and the symptoms were recorded as being above normal for the individual. The second crew member reported one episode of diarrhea, abdominal cramps and headache and that the symptoms were above normal. This crew member had another diarrhea episode after the visit to the medical center. The acute gastroenteritis (AGE) log listed these two crew members as non-reportable GI illness cases. Medical staff noted this was a decision made by the electronic record system, but also made clear that they could decide differently and change the case to reportable. Both crew members were isolated for 24 hours as a precaution.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
06
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Site:
Potable Water-Incubation of Potable Water Samples
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Violation:
Both the bunkered water tests and the random potable water distribution system tests for E. coli bacteria are incubated in the engineering office. A permanent sticker was mounted on the top edge of the incubator used for these samples that specified an incubation temperature of 37 C. The test kit manufacturer specifies incubation to be only 35 C with a variation of 0.5 C above or below. The fleet instructions (HESS) used on the ship specify that the kit instructions should be followed when making these tests. Two samples were placed in the incubator at the time of inspection.
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Recommendation:
If water samples are collected and analyzed by the vessel for the presence of E. coli, analyze the samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Ensure test kits, incubators, and associated equipment are operated and maintained in accordance with the manufacturers? specifications.
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Item No.:
08
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Site:
Potable Water-Potable Water Piping Replacement
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Violation:
From December 13, 2015 to February 9, 2016 several potable water pipes were replaced in the ship's potable water distribution network. Although records found on the projects, including the concentration and contact time of chlorination for the new pipes, there were no recorded chlorination residuals after the new pipes were chlorinated and flushed to verify the level inside was below the maximum 5 ppm of free chlorine.
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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.
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Item No.:
08
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Site:
Housekeeping-Deck 8 Aft, FZ 7 Cabins
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Violation:
No backflow prevention devices were installed on the flexible shower hoses connected to showers in the 27 cabins installed on deck 8 aft, fire zone 7.
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Recommendation:
Provide a comprehensive cross-connection control program. Protect the following connections to the potable water system against backflow with air gaps or mechanical backflow prevention devices: (1) RWFs; (2) decorative water features/fountains; (3) cabin shower hoses, toilets; (28) any other connection to the potable water system where contamination or backflow can occur.
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Item No.:
11
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Site:
Medical-Crew Gastrointestinal (GI) Illness Reporting
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Violation:
A Chef de Partie experienced onset of GI symptoms on 20 January 2016 at 6:45 am. This crew member worked from 7 am to 11 am, took lunch at the crew mess, then returned to work from 1 pm to 5 pm. The chef reported his symptoms to the medical center at 6 pm. Among the paper records of this case was a written reprimand for not reporting these symptoms immediately.
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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 5 Main Galley Penisula Coffee Station
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Violation:
The milk box in the milk dispenser did not have a 7-day discard label.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
16
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Site:
Other-Al Fresco
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Violation:
The soup terrine did not have a 4-hour discard sticker, and this outlet was open longer than 4 hours. This was corrected.
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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 (if the time between service set-up and closing is greater than 4 hours.
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Item No.:
16
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Site:
Galley-Al Fresco Show Gallley
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Violation:
A container of milk was stored in undercounter refrigerator #1 and did not have a 4-hour discard sticker. This outlet was open longer than 4 hours.
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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 (if the time between service set-up and closing is greater than 4 hours.
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Item No.:
16
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Site:
Buffet-Soup Table
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Violation:
The hot holding chaffing dish, located under the sneeze shield, was not labeled as on time control.
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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): (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such).
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Item No.:
17
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Site:
Galley-Deck 5 Main Galley Cold Lader
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Violation:
No cooling logs were available for the five bins of cut lettuce stored in the walk-in refrigerator. Staff reported they only recorded cooling temperatures for foods cooled in the blast chiller, and cut lettuce was cooled using ice.
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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.
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Item No.:
19
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Site:
Buffet-Officer Mess- Upright Refrigerator
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Violation:
The upright refrigerator had a plate of desserts, meats, and cheese all uncovered, which officers could serve themselves.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. Ensure that if there is self service of scooped frozen dessert, service is out of shallow pans no deeper than 4 inches (100 millimeters) and no longer than 12 inches (300 millimeters).
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.:
19
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Site:
Buffet-Soup Table
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Violation:
Utensils were stored unprotected in front of the temporary sneeze shield.
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Recommendation:
Provide food-dispensing utensils for each container displayed at a consumer self-service unit such as a buffet or salad bar.
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Item No.:
19
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Site:
Provisions-Dairy Walk-in Refrigerator
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Violation:
Water was dripping from the bulkhead onto a container of mayonnaise. Only a few drops of water were observed on the container of mayonnaise, indicating the dripping just started. This was removed immediately.
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Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
20
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Site:
Preparation Room-Potato Rumbler
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|
Violation:
The middle potato rumbler was out of order and the faucet was leaking, which caused standing water to accumulate in the rumbler. The area was not in operation.
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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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
20
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Site:
Dining Room-Deck 5 Oriental Restaurant Locker
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Violation:
The locker, which stored food equipment, had material which exposed raw wood and rough.
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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.:
21
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Site:
Galley-Deck 5 Main Galley Hot Section
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Violation:
A gap was observed around the grease chute traveling to the grease pan housing of the six flat top and grooved top grills.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Pantry-Al Fresco
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Violation:
The glasswasher was out of order since beginning January. Staff reported this equipment was going to be replaced during the dry dock.
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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:
Pantry-Deck 6 Forward Pantry
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|
Violation:
The undercounter dishwash machine was in disrepair. Staff stated the problem occurred only today.
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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-Conservatory Dishwash
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|
Violation:
The temperature final sanitizing rinse of the rack conveyor dishwash was 138-143F, and was not able to reach 160F at the plate surface or 180F at the manifold. This was determined by placing 180F thermolabels on the exterior final rinse manifold and using a thermocouple thermometer to measure temperatures at the final sanitizing rinse plate surface. The technician was called, and was able to fix the dishwasher.
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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; (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.:
27
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Site:
Galley-Deck 5 Main Galley Hot Section
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Violation:
Old grease residue was noted in the gaps around the grease chute traveling to the grease pan housing of the six flat top and grooved top grills.
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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.:
27
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Site:
Galley-Deck 5 Main Galley Pot Wash
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|
Violation:
A layer of dust was observed on the back of the cleaning locker beside the pot wash machine.
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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.:
27
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Site:
Dining Room-Deck 5 Oriental Restaurant Locker
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Violation:
The locker, which stored food equipment, was soiled with dust and debris.
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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.:
27
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Site:
Galley-Undercounter Hot Boxes
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Violation:
The four undercounter hot boxes were soiled with brown and white debris directly underneath the door of the latch.
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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.:
27
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|
Site:
Bar-Terrace Bar
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|
Violation:
The orange juicer drain collection pan was soiled with a sticky residue, and the equipment 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:
Bar-Terrace Bar
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|
Violation:
A soda dispenser gun was located directly next to the handwash station and water could splash on the gun. This was not in use and staff reported there was a plan to relocate this gun.
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Recommendation:
Store cleaned equipment: (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:
Galley-Deck 5 Main Galley
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Violation:
A waiter was observed transporting clean plates uncovered to the restaurant at the clean forward starboard entrance. This was corrected.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Dining Room-Deck 5 Oriental Restaurant Locker
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Violation:
Food equipment, to include an uncovered plastic box of salt and pepper shakers, bread baskets, and an uncovered plastic box of utensils was stored in a locker which was soiled with dust and debris.
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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.:
29
|
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Site:
Galley-Conservatory Dishwash
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Violation:
The handwash sink adjacent to the clean end of the dishwasher had a temperature over 120F.
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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.:
33
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Site:
Galley-Deck 5 Main Galley Bakery
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Violation:
The deck beneath the deck oven was soiled with black debris.
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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:
Food Service General-Decks
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Violation:
The decks were in disrepair and the grouting was missing in several areas in the main, crew, and Conservatory galleys.
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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.:
33
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Site:
Provisions-Dairy Walk-in Refrigerator
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|
Violation:
Dripping was observed from the deckhead onto a large plastic container of mayonnaise. Only a few drops of water were observed on the container of mayonnaise, indicating the dripping just started. This was removed immediately.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair. 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-Soup Table
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Violation:
The movable table with the temporary sneeze shield and soup kettle had carpeted deck.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
34
|
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Site:
Pantry-Al Fresco
|
|
Violation:
The drain of the handwashing sink was clogged causing water to accumulate 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.:
35
|
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Site:
Galley-Conservatory Dishwash
|
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Violation:
Water was standing on the deck underneath and beside the dishwasher.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
35
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Site:
Galley-Deck 5 Main Galley Forward Starboard Dishwash
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Violation:
Standing water was observed on the deck under and next to the conveyor dishwasher.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
36
|
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Site:
Galley-Deck 5 Main Galley
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Violation:
The lighting behind the water dispenser on the port forward side of the galley, and behind the bakery deck oven had an intensity less than 110 lux.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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.:
36
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Site:
Galley-Deck 5 Main Galley Cold Lader
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Violation:
The light intensity was less than 110 lux behind and to the side of the ice machine.
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Recommendation:
Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. 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.:
36
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Site:
Bar-Tiffanys
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Violation:
The light intensity was less than 110 lux at the handwashing station.
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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-Lord's Tavern
|
|
Violation:
The light intensity was less than 110 lux at the handwash station and could not be raised to 220 lux for cleaning.
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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. Ensure the light intensity is at least 220 lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
|
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Site:
Galley-Deck 5 Main Galley Forward Starboard Dishwash
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|
Violation:
A layer of condensation was observed on the deckhead above the soiled end of the dishwasher. Dripping was observed, but no plates were impacted.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. 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.:
37
|
|
Site:
Galley-Dishwash
|
|
Violation:
Condensate had accumulated on the deckhead of soiled end of the dishwasher. No dripping was observed.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. 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.:
38
|
|
Site:
Galley-Ice Machine
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|
Violation:
The ice machine had been out of order since November 2014, and staff reported not needing this piece of equipment. Staff reported this would be removed during the dry dock.
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|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
|
|
Site:
Food Service General-Undercounter Hot Boxes
|
|
Violation:
The undercounter hot boxes in the crew and main galleys had not been in use for 10+ years.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
38
|
|
Site:
Pantry-Deck Pantry Equipment - General
|
|
Violation:
In all 14 pantries equipment was located and labeled 'not in use', which included counter model water boiler/dispensers, counter model conveyor toaster ovens, upright single door reach-in refrigerators, undercounter bread warming cabinets, and large ice machines. In a few pantries some pieces, like the ice machine and hot water boiler, were still used. It is recommend that an administrative variance be submitted to address the need to keep such pieces of equipment on the ship and avoid a violation under 7.7.7.1.1.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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Item No.:
39
|
|
Site:
Galley-Undercounter Hot Boxes
|
|
Violation:
Three live cockroaches, one adult and two nymphs, were observed in the two undercounter hot boxes underneath the grills.
|
|
Recommendation:
Effectively control the presence of insects 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.:
39
|
|
Site:
Galley-Deck 12 Conservatory Cold Lines
|
|
Violation:
Seven live fruit flies were observed behind the cold buffet service lines on the bulkheads, deckheads, and cold counter. One live house fly was observed flying in the Conservatory on the port side.
|
|
Recommendation:
Effectively control the presence of insects 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.:
39
|
|
Site:
Galley-Deck 5 Main Galley Aft Bread Locker
|
|
Violation:
One live fruit fly was observed in this locker.
|
|
Recommendation:
Effectively control the presence of insects 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.:
40
|
|
Site:
Provisions-Outside Vegetable Preparation Room
|
|
Violation:
A electric fly killer was located on the bulkhead directly outside the vegetable preparation room in a provisions corridor.
|
|
Recommendation:
Do not permit insect-control devices that electrocute or stun flying insects in food areas.
|
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Item No.:
40
|
|
Site:
Bar-Terrace Bar
|
|
Violation:
The door leading from the outside to the pantry was pinned open.
|
|
Recommendation:
Protect entry points where pests may enter the food areas.
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