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Item No.:
06
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Site:
Medical-Incubator Temperature
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Violation:
The instructions for incubating water samples using Colisure were to incubate the samples at a temperature of 35.0 +/- 0.5 C. There were water samples in the incubator during the inspection and the thermometer indicated a temperature of 37 C.
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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-Evaporator #2
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Violation:
The backflow prevention device on evaporator #2 was leaking.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
19
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Site:
Provisions-Frozen Stores
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Violation:
In the back right corner near the evaporator's furthest point from the door of walk-in freezer 7-B-1 - General Frozen Foods, there was ice from condensate on the tops of several cases of kosher food. No direct impact on the food inside the cases was noted.
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Recommendation:
Protect food from contamination by storing the food in a clean, dry location, and where it is not exposed to splash, dust, or other contamination.
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Item No.:
20
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Site:
Galley-Deck 3 Pot Wash
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Violation:
A large wire mixer attachment head had a large difficult to clean crack in the plastic head. The mixer attachment was discarded immediately by the ship's staff.
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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.
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Item No.:
26
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Site:
Galley-Deck 3 Pot Wash
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Violation:
A previously cleaned baking pan stored in the clean area was soiled with a slight grease film on the food contact surfaces.
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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.:
26
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Site:
Galley-Deck 5 Cold Pantry
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Violation:
The previously cleaned food slicer was soiled with a small amount of dried food in the space under the slicer back plate.
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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.:
26
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Site:
Children Area-Aquanauts
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Violation:
The spout of the drinking fountain was heavily soiled with a dark material.
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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.:
29
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Site:
Galley-Windjammer
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Violation:
The handwashing sink at the port entrance of the galley had a water temperature of 126F. The temperature could not be adjusted by the user.
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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:
Other-Deck 15 Port & Starboard Frozen Yogurt Lockers
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Violation:
The chilled water pipes and power cables of the frozen yogurt machines were directly on the deck under and to the side of the machines, making cleaning difficult.
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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.
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Item No.:
33
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Site:
Pantry-Pool
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Violation:
The chilled water pipes and power cables of the frozen yogurt machine in each of the two pantries were directly on the deck under and to the side of the machines, making cleaning difficult.
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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.
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Item No.:
36
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Site:
Other-Park Cafe
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Violation:
The light intensity on the back and to the right of the counter-mounted ice and water dispensing machine was less than 110 lux.
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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.:
37
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Site:
Provisions-Frozen Stores
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Violation:
There was a severe frozen condensate problem inside walk-in freezer 7-B-1 - General Frozen Foods in the back right corner near the evaporator's furthest point from the door. This condensate had thawed and refrozen on the tops of several cases of kosher food, resulting in the cases to be crumpled together.
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Recommendation:
Ensure condensate does not collect and freeze on boxes of food.
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Item No.:
41
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Site:
Buffet-Crew Mess Toilet Room
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Violation:
The soap dispenser to the right of the handwashing sink was not working. Also, there was no sign advising users to wash hands at the handwashing sink. This toilet was used by both crew eating in the crew mess and food workers working in the galley.
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Recommendation:
Provide the passenger and crew public toilets with a handwashing station that includes: (1) Hot and cold running water; (2) Soap; (3) A method to dry hands; (4) A sign advising users to wash hands.
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Item No.:
44
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Site:
Medical-Potable Water Microbiological Samples
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Violation:
The medical staff in charge of incubating the potable water samples for bunkering and the distribution system was not aware of the required procedures for taking the samples, how many samples were required, or how to properly record the samples in the log book. The results of many water samples tested were recorded under the section stating water fountains and when questioned, the staff member did not know where the samples were actually taken. It was later described by the potable water department where the samples were actually taken.
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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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