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Item No.:
06
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Site:
Potable Water-Potable Water Testing
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Violation:
The color comparator for analyzing results of the Colitag potable water testing method for microbiological monitoring expired in January. A new color comparator arrived to the ship the day of the inspection.
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Recommendation:
Analyze samples using a method accepted in Standard Methods for the Examination of Water and Wastewater. Operate and maintain test kits, incubators, and associated equipment in accordance with the manufacturers? specifications.
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Item No.:
08
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Site:
Potable Water-Engine Changing Room
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Violation:
There was no backflow prevention device for the shower hose on the right. Also, the hose-bib vacuum breaker installed on the shower hose on the left was not on the backflow prevention device list.
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Recommendation:
Install backflow prevention devices when air gaps are impractical or when water under pressure is required.
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.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
The review of the AGE logs revealed that a sailor experienced AGE symptoms with an onset on 29 February at 0300 but reported to the medical center at 1215 that day. He worked while symptomatic and was disciplined.
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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:
Buffet-Oceanview Caf - Forward and Aft Egg Stations
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Violation:
At the cook to order egg station, the consumer advisory sign did not include text advising consumers that eggs were cooked to order.
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Recommendation:
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish that is raw, undercooked, or not otherwise processed to eliminate pathogens is offered in a ready-to-eat form or as a raw ingredient in another ready-to-eat food, ensure the consumer is informed by way of disclosure using menu advisories, placards, or other easily visible written means of the significantly increased risk to certain especially vulnerable consumers eating such foods in raw or undercooked form. Ensure that disclosure is on a menu using an asterisk at the animal-derived foods requiring disclosure and a footnote with a statement indicating that consuming raw or undercooked meats, seafood, shellfish, eggs, milk, or poultry may increase your risk for foodborne illness, especially if you have certain medical conditions.
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Item No.:
19
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Site:
Buffet-Oceanview Caf -Starboard/Forward Island
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Violation:
A large pan of caramelized banana was on the buffet line and outside of the sneeze shield for passenger self-service. The serving spoon for this pan was also outside of the sneeze shield on a plate. Once the lid for this pan was opened, it remained open, resulting on the food as well as the serving spoon being unprotected.
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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.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
A previously cleaned large white cutting board had surface level damage with raised fibers throughout the surface, making cleaning very difficult.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Galley-Dishwash Clean Racks
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Violation:
On deck 3 port side dishwash and deck 4 starboard side dishwash, approximately 20 trays stored in the clean racks had peeling plastic exposing the metal and creating a difficult to clean surface.
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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.:
21
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Site:
Galley-Deck 3 Hot Section
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Violation:
A gap and four holes were around the grease chute leading to the grease pan housing of the flat grill.
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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:
Galley-Deck 3 Starboard Dishwash
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Violation:
The rightmost upper final rinse nozzle was jetting water and the spray pattern was not fan-like. This was corrected.
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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:
Galley-Deck 4 Main Line
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Violation:
A silver plate cover had a sticky residue from a sticker on the main hot line.
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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:
Buffet-Mess Line 3 Beverage Station
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Violation:
The juice machine was soiled with some brown residue in the nonfood contact surfaces. This juice machine was labeled 'not in use,' and staff reported it had not been used in a while.
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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 3 Port Coffee Station
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Violation:
The juice machine was soiled with brown residue in a nonfood contact surface seam. This juice machine was not in use.
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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.:
33
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Site:
Galley-Bistro on Five
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Violation:
The deck between the entrance to the galley and front show galley was not smooth and easily cleanable. This deck had glue residue and was soiled.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
35
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Site:
Galley-Deck 4 Soup Kettles
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Violation:
Water was standing on the deck behind the smaller kettles. Water was dripping from a condensate drain pipe and this water was not directed to a drain.
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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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