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Item No.:
08
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Site:
Potable Water-Engine Room
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Violation:
Distillate and permeate water lines traveling from the evaporators and reverse osmosis to the chlorine injection point were not striped blue gray blue every 5 meters.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Engine Room- Deck 1, Fire Zone 3
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Violation:
The water line was striped blue before the production chlorine injection point. This was immediately corrected
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Galley-Deck 15
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Violation:
The backflow prevention device in the hood cleaning cabinet adjacent to the tilting kettles was dripping continuously from the vent.
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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-Crew Member Reporting
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Violation:
A First Commis (food handler) experienced acute gastroenteritis symptoms on 27 January at 03:00. He worked from 08:00 - 08:40, when he had an additional symptom and reported to the medical center 09:10. He received a written warning for late reporting.
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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.
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Item No.:
13
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Site:
Galley-Crown Grill
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Violation:
There was no entry on the cooling log for the torn Boston lettuce leaves stored in the walk-in refrigerator and staff stated that the cooling had not been monitored. The staff in charge of this area stated that this lettuce was not a potentially hazardous food and did not need to be on the cooling log.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (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. 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:
Galley-Deck 6 - Forward Wine Dispensary
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Violation:
A crew member was standing on the speed rail and counter. It was unclear why she did this as no maintenance was needed in the area.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: (12) Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. 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; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair.
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Item No.:
16
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Site:
Galley-Crown Grill
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Violation:
There was no entry on the cooling log for the torn Boston lettuce leaves stored in the walk-in refrigerator and staff stated that the cooling had not been monitored. The staff in charge of this area stated that this lettuce was not a potentially hazardous food and did not need to be on the cooling log.
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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.:
17
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Site:
Galley-Crown Grill
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Violation:
There was no entry on the cooling log for the torn Boston lettuce leaves stored in the walk-in refrigerator and staff stated that the cooling had not been monitored. The staff in charge of this area stated that this lettuce was not a potentially hazardous food and did not need to be on the cooling log.
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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 from 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:
Bar-Crooner's
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Violation:
The lid for the ice bin was open, exposing the ice inside, and the bartender was not actively making drinks.
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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:
Buffet-Trident Grill
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Violation:
A slotted fastener was in the inside of the sausage warmer lid.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
21
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Site:
Galley-Deck 6 - Beverage Station
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Violation:
Electrical cords and water lines for the counter-mounted coffee machine and toaster were draped along the counter, making cleaning difficult.
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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.:
25
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Site:
Buffet-Horizon Court
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Violation:
A wet wiping cloth on a tray was observed next to the end of one of the hot lines. No crew members were in the area. The cloth was removed.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
25
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Site:
Buffet-Officer's Mess
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Violation:
Near the buffet line, a wet cloth was inside an empty sanitizing bucket. Also, in the pantry a wet cloth was inside the empty sanitizing bucket.
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Recommendation:
Restrict wiping cloths to the following: (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
27
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Site:
Galley-Deck 5 - Pastry
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Violation:
Old food residue was in the seam on the marble counter. This counter was not used as food contact.
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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-Deck 5 - Bakery
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Violation:
The dough sheeter was elevated 3.5 inches (87 mm) above the deck. The equipment needed to be elevated at least 6 inches (150 mm) or mounted to the deck,
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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.:
28
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Site:
Galley-Dishwash
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Violation:
The crew member at the clean end of the in use flight-type dishwash machine was perspiring heavily and perspiration was observed running down his face. No perspiration was observed dripping onto the clean plates. The crew member was instructed to take a break to cool off.
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Recommendation:
Ensure crew members handling clean equipment are not perspiring heavily. 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.
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Item No.:
28
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Site:
Galley-Crown Grill- Coffee Station
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Violation:
A glass coffee pot was stored upright with water in the bottom and plastic film over the top. The pot was sent immediately to be rewashed.
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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:
Galley-Deck 6 - Forward Wine Dispensary
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Violation:
A crew member was standing on the speed rail and counter. She immediately sanitized the area.
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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:
Other-International Cafe
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Violation:
A tray with two pitchers and a spoon was set across the handwashing sink at the entrance to the area. A crew member was repairing the utility sink faucet and had moved the tray. The tray was removed immediately.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
30
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Site:
Galley-Crown Grill
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Violation:
The soap at the handwash station near the entrance had been watered down. The consistency was compared with the soap at another handwash station and a new bottle of soap and the watered-down soap was very runny compared to the other soaps. The soap was replaced.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available. Do not water down the soap.
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Item No.:
32
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Site:
Pantry-Deck 8 Aft
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Violation:
A soda can was observed inside the handwashing trash receptacle.
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Recommendation:
Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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Item No.:
34
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Site:
Galley-Deck 5 - Pastry
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Violation:
In the center of the area, the handwash station faucet was continuously leaking.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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