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Item No.:
08
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Site:
Potable Water-Potable Water Tank Coating
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Violation:
Although the documentation of the potable water tank spot painting for #2 port and starboard in January and 6 center in March, 2016 indicated that manufacturer's recommendations were followed, the record detailed that only drying of the paint was performed and no actual curing was done before cleaning/disinfection, rinsing and filling those tanks with potable water. In all three spot painted potable water storage tanks there was only a drying period that was less than 48 hours used.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
19
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Site:
Buffet-Officer's Mess - Buffet Line
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Violation:
There were two wicker type baskets partly lined with loose, disposable paper towels, filled with rolls and set on the self-service buffet line. The bread was in direct contact with the wicker material on the interior side and top surfaces, as the paper towels did not fully cover the entire interior surfaces of the wicker baskets. One of the serving tong handles was sitting on top of a roll below so users would contact the roll when lifting the tong.
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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).
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Item No.:
20
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Site:
Buffet-Officer's Mess - Buffet Line
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Violation:
There were two wicker type baskets partly lined with loose, disposable paper towels, filled with rolls and set on the self-service buffet line. The bread was in direct contact with the wicker material on the interior side and top surfaces, as the paper towels did not fully cover the entire interior surfaces of the wicker baskets. One of the serving tong handles was sitting on top of a roll below so users would contact the roll when lifting the tong.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Do not use wood and wood wicker as a food-contact surface.
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Item No.:
20
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Site:
Galley-Deck 3 - Tuscan Grille
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Violation:
The kettle drain valve could not be removed from the valve fitting for cleaning. The valve was replaced with a new one that disassembled by hand.
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Recommendation:
Ensure multiuse food-contact surfaces are: (5) Accessible for cleaning and inspection by disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel.
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Item No.:
22
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Site:
Galley-Deck 10 - Ocean View
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Violation:
The sanitizing solution in a bucket was soiled with a heavy oil and food debris in soup / sauce station. Another sanitizing solution in a bucket in this area was soiled with a medium layer of oil.
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Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
24
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Site:
Galley-Deck 3 - Potwash
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Violation:
The final rinse in the left trolley wash machine did not have a consistent final rinse manifold temperature. Both wash section and technical space final rinse pipes were checked with 180F labels and did not change from white to black on two trials of a machine that was on when the inspection team entered the area, but not being used. The proper final rinse temperature was reached on the third trial
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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: (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.:
26
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Site:
Pantry-Deck 3 Forward Pantry Opposite Cabin 3063
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Violation:
The in-use ice machine had a pile of black sediment accumulating in the water bath of the upper cuber section. Staff stopped the machine for cleaning.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Galley-Deck 3 - Tuscan Grille
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Violation:
The kettle drain valve cited above had old food soil visible in the housing and on the bottom of the valve. The valve was replaced with a new clean one.
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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.:
33
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Site:
Buffet-Crew Mess - Entrance Beverage Counter
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Violation:
There were open gaps designed in the deckhead panels where dust was accumulated directly above the counter model beverage dispensers, toaster ovens, and soft serve ice cream machine.
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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.:
39
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Site:
Galley-Deck 3 - Aft Dishwashing
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Violation:
One house fly was observed in the closed dishwashing area.
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Recommendation:
Effectively control the presence of insects aboard a vessel.
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Item No.:
44
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Site:
Potable Water-Potable Water Tank Coating
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Violation:
Although the documentation of the potable water tank spot painting for #2 port and starboard in January and 6 center in March, 2016 indicated that manufacturer's recommendations were followed, the record detailed that only drying of the paint was performed and no actual curing was done before cleaning/disinfection, rinsing and filling those tanks. The records repeatedly pointed to the paint manufacturer's instructions for drying, but did not acknowledge the need to cure each spot painted tank for at least 4 days following the drying period. Staff did present a 28 March, 2016 email from the corporate public health office pointing out the problem and the CDC VSP's insistence that all ships in the fleet be notified of this and carry out any subsequent potable water tank painting in strict accordance with manufacturer's recommendations. No such tank painting has occurred since the March work on #6 center.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2011 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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