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Item No.:
08
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Site:
Potable Water-Cross-connection Control Log
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Violation:
The reduced pressure assembly backflow prevention device installed in the medical room for the dialysis machine was not listed on the cross-connection control log. The air gap for the mineralizer was also not listed.
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Recommendation:
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-Isolation
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Violation:
During the voyage from 31 August to 16 September, a bar employee who met the reportable AGE case definitions, was listed as reportable, but was only isolated for 24 hours before returning to work.
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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.:
19
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Site:
Buffet-Oatmeal Serving Station
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Violation:
Four counter recessed containers of oatmeal and grits were not adequately protected by the sneeze guard. The containers did not have self-closing hinged lids.
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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. 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.:
20
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Site:
Galley-Deck 5 - Pastry Station
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Violation:
The preparation table just outside the main bakery room had rough projections on the surface that made cleaning difficult.
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Recommendation:
Ensure multiuse food-contact surfaces are: (1) Smooth; (2) Free of breaks, open seams greater than 0.8 mm (1/32 inch), cracks, chips, inclusions, pits, and similar imperfections.
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Item No.:
21
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Site:
Galley-Deck 5 - STBD Beverage Station
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Violation:
The water lines to the juice machine was draped on the counter which made 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.:
21
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Site:
Buffet-Port Beverage Station
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Violation:
Electrical cords and water lines to the beverage machines were draped on 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.:
21
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Site:
Buffet-Ice Machines - Crew and Officer's Mess
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Violation:
There was not enough space between the top of the deck mounted ice machines and the deckhead to adequately clean.
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Recommendation:
Ensure equipment that is fixed because it is not easily movable is installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, under and above the equipment; (2) Spaced from adjoining equipment, bulkhead, and deckhead at a distance of not more than 0.8 millimeter or 1/32 inch; or (3) Sealed to adjoining equipment or bulkhead.
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Item No.:
22
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Site:
Galley-Deck 5 - Glasswash
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Violation:
The nozzle furthest to the right on the final rinse arm did not have an effective spray pattern.
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Recommendation:
Ensure that all final sanitizing spray nozzles of the upper spray arm form uniform spray patterns.
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Item No.:
26
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Site:
Galley-Deck 4 - Garde Manger
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Violation:
There were tiny black granules along the length of the white plastic water return tray immediately below the left ice cuber of the ice machine.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
29
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Site:
Buffet-STBD Beverage Station
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Violation:
The hand sink was posted out of order due to the deck drain not draining properly.
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Recommendation:
Ensure handwashing facilities are accessible at all times.
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Item No.:
33
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Site:
Galley-Solarium
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Violation:
The drain line to the undercounter dishwash machine was coiled on the 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:
Buffet-STBD Beverage Station
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Violation:
The drain to the hand sink was not draining properly and water was observed pooling 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.:
36
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Site:
Food Service General-Lighting
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Violation:
The light intensity behind the flight-type dishwashers in the Windjammer galley and deck 5 main galley could not reach the required 110 lux of light.
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Recommendation:
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:
Buffet-Handwash Station
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Violation:
The light intensity at the handwash station closest to the crew dining area could not be raised to the required 220 lux of light.
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Recommendation:
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-Dishwash
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Violation:
There was a large buildup of condensate collecting on the deckhead along the length of the flight-type dishwasher and dripping to the deck. A large amount of steam was exiting from along the sides of sliding tank doors. No cleaned equipment was impacted.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. 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.
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