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Item No.:
*
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Site:
Galley-Time Control Plan
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Violation:
The time control plan in the Garde Manger had two serving times noted by a 'yellow' colored sticker. The serving time for this color do not occur back-to-back, but could cause some confusion. The first serving time was 0600-1000 and the second was 1330-1630. Staff and crew were knowledgeable and demonstrated the distinction, but it should be noted that considering using non-repeating colors could be useful.
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Recommendation:
Construct time-control plans that are easy to follow and track.
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Item No.:
*
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Site:
Potable Water-Potable to Technical Water Line
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Violation:
The potable to technical water line was stripped as technical water after the Reduce Pressure Assembly. No striping is required. The striping was removed during the inspection.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
08
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Site:
Potable Water-Medical Facility
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Violation:
The backflow devices on the shower hoses for toilet rooms #1, #3, and #4 were corroded. Additionally, the backflow device for the coffee maker in the medical pantry was corroded. The vents for these devices were closed causing them to not work according to the manufacturer's recommendations. These devices were changed and disinfected during the inspection.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Pipe Disinfection Log
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Violation:
On 13 April 2018, work was done on a potable water pipe; however, no disinfection procedure documentation was provided.
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Recommendation:
Maintain documentation of all inspections, maintenance, cleaning, and disinfection for 12 months and ensure it is available for review during inspections. 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.:
08
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Site:
Potable Water-Evaporator Air Gap
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Violation:
The portside evaporator air gap was not twice the diameter of the vent. This was fixed during the inspection.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
08
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Site:
Potable Water-Water Tanks
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Violation:
All of the ships potable water tanks have Atmospheric Vacuum Breakers (AVB) at the sample cocks; however, they are not listed on the backflow device log.
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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-Crew Acute Gastroenteritis (AGE) Log
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Violation:
On 21 March 2018, a crew member had an onset of AGE symptoms beginning at 15:50; however, this crew member did not report to medical until 17:47. Due to the late reporting by the food worker, this food worker did not begin the required 48 hr. isolation period at onset. Staff disciplined the crew member accordingly.
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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.:
13
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Site:
Galley-Crew Galley
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Violation:
A crew member was observed washing his hands at the handwash sink near the soup station. During this process, the paper towels fell out of the dispenser and were soiled with water. The employee began to put the paper towels back in the dispenser. A crew member observed this, intervened, removed the towels, and restocked the dispenser.
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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; (2) By being a domestically or foreign certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (3) By responding correctly to the inspector's questions as they relate to the specific food operation. Ensure that the areas of knowledge include: (1) Describing the relation between prevention of foodborne disease and personal hygiene of a food employee; (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; (4) Explaining the significance of the relation between maintaining the time and temperature of potentially hazardous food and the prevention of foodborne illness; (5) Explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish; (6) Stating the required food temperatures and times for safe cooking of potentially hazardous food, including meat, poultry, eggs, and fish; (7) Stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food; (8) Describing the relation between prevention of foodborne illness and management and control of the following: cross-contamination, hand contact with ready-to-eat foods, handwashing, and maintaining food operations in a clean condition and in good repair; (9) Explaining the relation between food safety and providing equipment that is sufficient in number and capacity as well as properly designed, constructed, located, installed, operated, maintained, and cleaned; (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; (11) Identifying poisonous or toxic materials on the vessel and the procedures necessary to ensure they are safely stored, dispensed, used, and disposed of according to law; (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.:
24
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Site:
Buffet-Deck 15 - Gazebo Horizon Court
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Violation:
The sanitizing rinse in the bucket located inside the gazebo cook area was measured at more than 200 ppm Chlorine. This was removed right away.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm); (2) An iodine solution with a pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies the solution is effective AND a concentration between 12.5 mg/L (ppm) and 25 mg/L (ppm); (3) A quaternary ammonium compound solution with a concentration as specified in 40 CFR 180.940 Sanitizing Solutions AND as indicated by the manufacturer?s use directions included in the labeling. If another solution concentration or temperature of a chlorine, iodine, or quaternary ammonium compound is used, demonstrate to VSP that the solution achieves sanitization and the use of the solution is approved. If a chemical sanitizer other than a chlorine, iodine, or quaternary ammonium compound is used, ensure it is applied in accordance with the manufacturer?s use directions included in the labeling.
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Item No.:
33
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Site:
Provisions-Deck 4 - Walk-in unit #4719
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Violation:
There was a slow leak coming from a hatch in the deckhead near the fruit carving display pieces. This drip was not pooling on the deck and did not affect any food items.
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Recommendation:
Ensure bulkheads and deckheads have smooth, hard finishes and light colored surfaces. Exception: bars may have decorative surfaces provided that they are easily cleanable.
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Item No.:
33
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Site:
Provisions-Deck 3 - Dry Store
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Violation:
There was a small amount of salt, sugar, and other food debris on the deck in the far left corner of this unit.
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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:
Provisions-Deck 3 - Fruit Store
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Violation:
There was a sticky substance on the deck in the far right corner of this unit. The substance was brown and dried. The source of the liquid was not identified.
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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-Gazebo Cook Area Horizon Court
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Violation:
There was one live fruit fly noted in this area.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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