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Item No.:
02
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Site:
Medical-AGE Reportable Cases
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|
Violation:
There appeared to be a system error with the STARDOCS medical reporting database. The system identified patients as non-reportable AGE cases, when their symptoms indicated they met the definition of a reportable case. For example, (1) a utility cleaner experienced diarrhea, vomiting, and abdominal cramps on 16 January but was identified as non-reportable; (2) a hairdresser experienced diarrhea, vomiting, and abdominal cramps on 15 January but was also identified as non-reportable. This error resulted in under-reporting case numbers to the MIDRS system. Medical staff stated they could change a patient from reportable to non-reportable if underlying conditions existed, but if the system identified a patient as non-reportable, they could not change the patient to be a reportable case.
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|
Recommendation:
Investigate the STARDOCS system to correct this error.
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Item No.:
02
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|
Site:
Medical-Cabin Mates/Contacts Follow-Ups
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|
Violation:
On a few occasions, the follow-ups at 0, 24, and 48 hours for asymptomatic cabin mates or immediate contacts of symptomatic crew members did not indicate correct dates and times. For example, (1) a security officer experienced AGE symptoms on 8 January; it was recorded that the follow-ups at 0 and 24 hours were both performed on 9 January at 17:02 and the follow-up at 48 hours was performed on 10 January at 12:44; (2) a 1st cook experienced AGE symptoms on 23 December; for his close contacts, the follow-up at 0 hour was recorded as performed on 23 December at 11:34, the follow-up at 24 hours was recorded as performed on 26 December at 08:05, and the follow-up at 48 hours was recorded as performed a minute later, on 26 December at 08:06; (3) a financial controller experienced AGE symptoms on 5 December; for his close contacts, the follow-up at 0 hour was recorded as performed on 5 December at 09:56, the follow-up at 24 hours was reported as performed on 6 December at 09:02, and the follow-up at 48 hours was reported as performed on 12 December at 18:37.
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|
Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members' symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
08
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|
Site:
Potable Water-Storage Tank Disinfection
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|
Violation:
Potable water storage tanks were disinfected in September 2012. The records did not indicate the halogen value before the tanks were put back into service.
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|
Recommendation:
Ensure records include a method of disinfection, concentration and contact time of the disinfectant, and a halogen value of less than or equal to 5 ppm before the tank is put back into service.
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Item No.:
11
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|
Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
|
|
Violation:
The review of the AGE logs for the last 5 cruises revealed that there were 6 crew members who experienced AGE symptoms and continued to work after those symptoms began. Specifically, (1) a hairstylist had an onset of AGE symptoms on 5 January at 18:00 but did not report to the medical center until 6 January at 17:00; it was determined that she worked 08:00 - 22:00 with 2 hour breakfast and lunch breaks on both days; (2) a gift shop attendant had an onset of AGE symptoms on 7 January at 06:00 but did not report to the medical center until 16:30 that day; his time card stated that he worked 08:45 - 12:00, 13:00 - 18:00, 20:00 - 23:30 on multiple days, even during isolation; (3) a utility cleaner had an onset of AGE symptoms on 16 January at 17:00 but did not report to the medical center until 23:00; it was determined that he worked 21:57 - 22:41; (4) a 1st cook had an onset of AGE symptoms on 23 December at 06:00 but did not report to the medical center until 10:45 that day; it was determined that he worked 08:57 - 09:49; (5) a musician had an onset of AGE symptoms on 30 December at 10:30 but did not report to the medical center until 17:25; it was determined that he attended rehearsal around 15:00 or 16:00 lasting for over 1 hour; (6) a 4th cook had an onset of AGE symptoms on 17 December at 12:00 but did not report to the medical center until 16:50 that day; it was determined that he worked 11:46 - 14:07.
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|
Recommendation:
Ensure that employees having AGE symptoms are restricted from work and report to the medical center as soon as having their first AGE symptom.
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Item No.:
11
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|
Site:
Medical-Isolation
|
|
Violation:
A utility cleaner (food worker) experienced AGE symptoms on 16 January. According to the STARDOCS system, his last AGE symptom was on 17 January at 02:00. He was isolated until 18 January at 11:15. He should have been isolated for at least 48 hours following the last AGE symptom. He reported to work on 18 January at 12:48.
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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.
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Item No.:
13
|
|
Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
|
|
Violation:
The review of the AGE logs for the last 5 cruises revealed that there were 3 food workers who experienced AGE symptoms and continued to work after those symptoms began. Specifically, (1) a utility cleaner had an onset of AGE symptoms on 16 January at 17:00 but did not report to the medical center until 23:00; it was determined that he worked 21:57 - 22:41; (2) a 1st cook had an onset of AGE symptoms on 23 December at 06:00 but did not report to the medical center until 10:45 that day; it was determined that he worked 08:57 - 09:49; (3) a 4th cook had an onset of AGE symptoms on 17 December at 12:00 but did not report to the medical center until 16:50 that day; it was determined that he worked 11:46 - 14:07.
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|
Recommendation:
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 areas of knowledge include: (2) Explaining the responsibility of the person in charge to prevent transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with diseases that are transmissible through food. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (13) Food employees are informed of their responsibility to report to the supervisor or person in charge information about their health and activities as they relate to diseases that are transmissible through food.
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Item No.:
13
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|
Site:
Galley-Main Grills
|
|
Violation:
The crew member actively cooking pasta at the time of the inspection did not seem to understand proper cooling procedures for potentially hazardous foods when questioned by the inspector. He also could not state for how long he had staged a tray of shell pasta on top of a cool grooved grill. He stated that he intended to put the tray in the blast chiller at some point.
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|
Recommendation:
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; (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (12) Identifying critical-control pints in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
13
|
|
Site:
Buffet-Forward Service Line #1
|
|
Violation:
The staff and crew members in this area did not follow their time control plan leaving on the line potentially hazardous foods that should have been discarded after four hours of being out of temperature control. The line had two service times, one for early breakfast from 06:00 to 10:00 and late breakfast from 10:00 to 11:30. The time control plan required identification of these foods according to the different setup and discard times but they were not identified. According to the time control plan, all potentially hazardous foods were to be discarded by 10:00 at the end of the early breakfast service and new potentially hazardous foods taken from refrigeration were to be setup for the late breakfast service. However, a large bowl of individually wrapped butter and multiple milk and yogurt containers were left on the line on time control after four hours. At 10:30, the temperature of the individually wrapped butter ranged from 53F to 58F, the temperature of the milk containers was 47F and the temperature of the yogurt containers was 51F.
|
|
Recommendation:
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; (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual.
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Item No.:
13
|
|
Site:
Galley-Starboard Warewash
|
|
Violation:
The staff and crew members continued running plates through the flight-type dishwash machine regardless of the finding that the wash temperature was low and that the inspector advised several times to stop the operation until the temperature was fixed. The wash temperature of the machine was 124F as measured inside the wash tank by the VSP inspector. The data plate of the machine indicated a minimum wash temperature of 150F. Later during the inspection, staff advised the inspector that the wash temperature was corrected.
|
|
Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused.
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|
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Item No.:
13
|
|
Site:
Provisions-Deck 2
|
|
Violation:
The staff and crew members in the provision area stored several pallets of bottled water cases, beer cases, and potato cases under the provision lift and its hydraulic hoses. Also, these pallets were setup surrounding and touching a large rolling bin with soiled brooms, soiled dust pans, a can of insecticide, cleaning solutions, soiled cardboard boxes with a liquid that smelled to cleaning solution, steel pipes, and at least three lexan boxes stacked with pooled water inside, among numerous other items. There was an open box of bottled water and an open box of canned food also stored in this bin along with the aforementioned items. The bin was labeled 'Cardboard Only' and 'Food Provision'.
|
|
Recommendation:
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. Ensure that the areas of knowledge include: (12) Identifying critical-control points in the operation from purchasing through service that when not controlled may contribute to the transmission of foodborne illness and explaining steps taken to ensure the points are controlled in accordance with the guidelines in this manual. Ensure the supervisor or person in charge of food operations on the vessel monitors that: (3) Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, or warewashing areas comply with the guidelines in this manual; (5) Employees are observing foods as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented.
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Item No.:
16
|
|
Site:
Buffet-Forward Service Line #1
|
|
Violation:
The line had two service times, one for early breakfast from 06:00 to 10:00 and late breakfast from 10:00 to 11:30. According to the time control plan, all potentially hazardous foods were to be discarded by 10:00 at the end of the early breakfast service and new potentially hazardous foods taken from refrigeration were to be setup for the late breakfast service. However, a large bowl of individually wrapped butter and multiple milk and yogurt containers were left on the line on time control after four hours. At 10:30, the temperature of the individually wrapped butter ranged from 53F to 58F, the temperature of the milk containers was 47F and the temperature of the yogurt containers was 51F. In addition, the time control plan required identification of these foods according to the different setup and discard times but they were not identified.
|
|
Recommendation:
Follow the time control plan. If time only-rather than time in conjunction with temperature-is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (1) Has an initial temperature of 5C (41F) or less or 57C (135F) or greater before placement on time control. (2) Is not be placed on temperature control again. (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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|
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Item No.:
16
|
|
Site:
Other-Sandwich Station
|
|
Violation:
A large lexan box of cooked green beans, with a 7-day discard label, was stored in upright refrigerator #96 that was labeled as a time control unit. The beans had temperatures below 41F and were moved to a temperature control refrigerator. Also, this refrigerator was not listed as a time control unit on the time control plan.
|
|
Recommendation:
Do not use a time control unit for temperature control and update the time control plan.
|
|
|
Item No.:
16
|
|
Site:
Galley-Main Grills
|
|
Violation:
A tray with shell pasta was staged on top of the cool grooved grill. The pasta had a temperature of 115F. The crew member in the area stated that the tray was to be placed in the blast chiller. He also could not state for how long the pasta was staged there.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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.:
16
|
|
Site:
Galley-Starboard Blast Chiller #67
|
|
Violation:
The temperature of two trays of whole wheat pasta ranged from 68F to 70F at 11:18 as measured by the thermometers of the staff and the VSP inspector. It was recorded on the cooling log that the pasta was placed in the blast chiller at 11:10, eight minutes earlier, and had a temperature of 141F.
|
|
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.:
16
|
|
Site:
Buffet-Aft Starboard Coffee Station
|
|
Violation:
The temperature of the bulk milk container inside the dispensing unit was 64F. The milk was on temperature control and was discarded by the staff.
|
|
Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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|
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Item No.:
16
|
|
Site:
Bar-Hemisphere
|
|
Violation:
There was a daily breakfast service from 08:00 to 10:00 where time was used as public health control for the potentially hazardous foods served. However, there was no plan control plan.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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|
|
Item No.:
16
|
|
Site:
Bar-Crystal
|
|
Violation:
There was a daily appetizer service from 16:45 to 19:00 where time was used as public health control for the potentially hazardous foods served. However, there was no plan control plan.
|
|
Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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|
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Item No.:
17
|
|
Site:
Galley-Starboard Blast Chiller #67
|
|
Violation:
The blast chiller cooling log documented an initial temperature of 141F at 11:10 for the two trays of whole wheat pasta that were inside the blast chiller at the time of the inspection. At 11:18, the temperature of these two trays of pasta ranged from 68F to 70F as measured by the thermometers of the staff and the VSP inspector. The staff, including senior managers, agreed that it was highly improbable that the pasta experienced a temperature drop of more than 70F in 8 minutes. The staff instructed the crew to discard the pasta.
|
|
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 form the date the food was placed in the cooling process.
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|
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Item No.:
19
|
|
Site:
Provisions-Deck 2
|
|
Violation:
There were pallets of bottled water cases, beer cases, and potato cases stored under the provision lift and its hydraulic hoses. Also, in between and touching these pallets with food items, there was a large rolling bin with soiled brooms, soiled dust pans, a can of insecticide, cleaning solutions, soiled cardboard boxes with a liquid that smelled to cleaning solution, steel pipes, and at least three lexan boxes stacked with pooled water inside, among numerous other items. There was an open box of bottled water and an open box of canned food also stored in this bin along with the aforementioned items. The bin was labeled 'Cardboard Only' and 'Food Provision'.
|
|
Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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|
|
Item No.:
20
|
|
Site:
Bar-Cova Caffe
|
|
Violation:
There were thirteen slotted fasteners in the food splash zone of the espresso machine.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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|
|
Item No.:
20
|
|
Site:
Bar-Hemisphere
|
|
Violation:
There were twelve slotted fasteners and a gap from a missing fastener in the food splash zone of the espresso machine.
|
|
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. Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
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|
|
Item No.:
20
|
|
Site:
Pantry-Pool
|
|
Violation:
The cutting block stored on the counter was heavily scratched and scored, making it difficult to clean.
|
|
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.:
20
|
|
Site:
Buffet-Aft Starboard Coffee Station
|
|
Violation:
The bulk milk dispenser with milk inside was not working at the time of the inspection. The staff stated that the unit was turned off by mistake.
|
|
Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment. Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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|
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Item No.:
21
|
|
Site:
Food Service General-Refrigerator Doors
|
|
Violation:
The door hinges of walk-in cooler #63 in the main galley were heavily corroded. Also, there were numerous door magnets in upright and undercounter refrigerators through the food areas that were corroded, mainly in the crew galley, bar pantries, and food preparation areas. These conditions make these areas difficult to clean.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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|
|
Item No.:
21
|
|
Site:
Dining Room-Murano
|
|
Violation:
Two service trolleys had rough surfaces and raw exposed wood in some areas, making them difficult to clean.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Dining Room-Main
|
|
Violation:
The waiter stations had rough surfaces and raw exposed wood in several areas, making them difficult to clean. The staff explained that these areas get hit often during regular operations.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewash
|
|
Violation:
There was a heavy stream of steam coming out of the soiled end of the glasswash machine.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewash
|
|
Violation:
The pressure gauge that displayed pressures in the water supply line for the fresh hot water sanitizing rinse was not working. The data plate of the machine required a pressure of 15-25 pounds per square inch.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewash
|
|
Violation:
There were soiled chafing dishes and soiled waffle makers placed directly on the deck in front of the soiled drop-off counter. The area was heavily crowded with soiled utensils.
|
|
Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewash
|
|
Violation:
There was a tall stack of racks blocking the temperature gauges of the in-use flight-type dishwash machine. This prevented the proper monitoring of the temperature gauges.
|
|
Recommendation:
Do not block the access to the temperature gauges to provide for their proper monitoring.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewash
|
|
Violation:
The pressure gauge that displayed pressures in the water supply line for the fresh hot water sanitizing rinse was not working properly. It was displaying a constant pressure of 45 pounds per square inch. The data plate of the machine required a pressure of 15-25 pounds per square inch.
|
|
Recommendation:
Ensure pressure measuring devices that display pressures in the water supply line for the fresh hot water sanitizing rinse have increments of 7 kilopascals (1 pound per square inch or 0.07 bar) or smaller and are accurate to within 14 kilopascals (within 2 pounds per square inch or within 0.14 bar) in the 100-170 kilopascals (15-25 pounds per square inch or 1.03-1.72 bars) range.
|
|
|
Item No.:
22
|
|
Site:
Galley-Warewash
|
|
Violation:
There was a continuous stream of steam coming out of the closed side doors of the prewash and wash areas of the in-use flight-type dishwash machine.
|
|
Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines.
|
|
|
Item No.:
23
|
|
Site:
Galley-Warewash
|
|
Violation:
There were large pieces of food debris in the wash, rinse, and final rinse tanks of the in-use flight-type dishwash machine.
|
|
Recommendation:
Ensure food debris on equipment and utensils is scrapped over a waste disposal unit, pulper, or garbage receptacle or removed in a warewashing machine with a prewash cycle.
|
|
|
Item No.:
23
|
|
Site:
Galley-Starboard Warewash
|
|
Violation:
The wash temperature of the in-use flight-type dishwash machine was 124F as measured inside the wash tank by the VSP inspector. The data plate of the machine indicated a minimum wash temperature of 150F.
|
|
Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
|
|
|
Item No.:
28
|
|
Site:
Galley-Starboard Warewash
|
|
Violation:
In the clean area, there were at least seven trolleys with stacked plates that were not covered or inverted. In addition, some of these cleaned and sanitized plates were stored under a soiled drop-off counter full of soiled coffee cups, water glasses, ice bins, and other utensils. The drop-off counter was also heavily soiled with liquid waste.
|
|
Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted. 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.
|
|
|
Item No.:
28
|
|
Site:
Galley-Potwash
|
|
Violation:
Several cleaned and sanitized melamine trays were impacted by condensation that dripped from the deckhead exhaust vent located above the clean racks.
|
|
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.
|
|
|
Item No.:
29
|
|
Site:
Galley-Warewash
|
|
Violation:
The toilet facility intended for use by galley personnel was locked when the galley was in service.
|
|
Recommendation:
Ensure toilet facilities intended for use by galley personnel are not locked when the galley is in service.
|
|
|
Item No.:
29
|
|
Site:
Galley-
|
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Violation:
The toilet facilities intended for use by galley personnel were locked when the galley was in service.
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Recommendation:
Ensure toilet facilities intended for use by galley personnel are not locked when the galley is in service.
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Item No.:
30
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Site:
Galley-Warewash
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Violation:
There was no supply of toilet tissue in the toilet facility intended for use by galley personnel.
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Recommendation:
Provide a supply of toilet tissue at each toilet at all times.
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Item No.:
30
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Site:
Buffet-Aft Dessert Line
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Violation:
The sign instructing frequent handwashing was not posted over the handwashing sink. This was corrected.
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Recommendation:
Post a sign over handwashing sinks stating "WASH HANDS OFTEN" in a language that the food employees understand.
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Item No.:
31
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Site:
Galley-Setup Tray Area
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Violation:
A large hand sanitizer bottle was stored on the shelf above a counter with server trays.
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Recommendation:
Ensure only poisonous or toxic materials that are required for the operation and maintenance of a food area of the vessel, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, are allowed in the food areas of the vessel.
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Item No.:
31
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Site:
Provisions-Deck 2
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Violation:
The insecticide can was not stored in a locked area of the vessel and the cleaning solution was not stored in a cleaning materials locker.
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Recommendation:
Ensure pesticides, insecticides, and rodenticides are stored in a locked area of the vessel that is not in a food area. Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
There was recessed and missing grout in many of the food areas. These deck conditions allowed for pooled clean and soiled water between tiles.
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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:
Food Service General-Safety Deck Mats
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Violation:
There was food debris and pooled water between the safety deck mats and the decks in most of the food areas. The staff explained that the mats were cleaned and sanitized with a three bucket system but they were heavily soiled underneath in some previously cleaned areas.
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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.:
33
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Site:
Preparation Room-
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Violation:
The inverted locking pin recesses of the door frame leading from the fish preparation room to the meat preparation room were open, creating two gaps.
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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.:
35
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Site:
Galley-Warewash
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Violation:
There were large amounts of water on the decks and pooled water that could splash and contaminate clean utensils.
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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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Item No.:
36
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Site:
Food Service General-Lighting
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Violation:
In the pantries and the galleys, the light intensity behind and around many pieces of counter-mounted and deck-mounted equipment was less than 110 lux. The staff showed the inspector a comprehensive list of locations where more light was needed with a target completion date of March 2013. The staff also explained that new lights are expected by 17 February. The inspector also observed deckhead markings where new light fixtures were planned to be installed.
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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:
Galley-Potwash
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Violation:
There was heavy condensation on the exhaust vent located over the clean racks. Cleaned and sanitized utensils were stored under the condensation.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-Warewash
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Violation:
There was heavy condensation on the deckhead over the soiled end of the in-use flight-type dishwash machine. No dripping was observed.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-Warewash
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Violation:
The deckhead exhaust vent above the soiled end of the in-use flight-type dishwash machine was not working and the vent above the cleaned end of the machine was venting poorly. On a recheck minutes later, the vents were working much better.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
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Site:
Galley-Warewash
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Violation:
The heavy stream of steam coming out of the soiled end of the glasswash machine was causing the steam to condensate on the deckhead exhaust vent located over the soiled drop-off counter. Also, there was condensation collected on the deckhead between the clean ends of the glasswash and dishwash machines. All the area was very hot and humid making crew and staff members working in the area to sweat heavily.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
37
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Site:
Galley-Starboard Soup Station
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Violation:
There was heavy condensation collecting on the bulkhead and part of the deckhead to the back of the center tilting kettle. The kettle's relief vent was open and a big amount of steam was being released to the bulkhead and deckhead. There was food being cooked in the closed kettle and the area was left unattended.
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Recommendation:
Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
38
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Site:
Galley-Port Appetizer Station
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Violation:
A trolley was stored under the grooved grill. The trolley was removed.
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Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
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