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Item No.:
08
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Site:
Galley-Orchid Garden
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Violation:
An atmospheric vacuum breaker (AVB) was installed before the valve on the potable water lines for the two-compartment combination oven. The AVB was replaced with a continuous pressure backflow prevention device.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Starboard Bunker Station
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Violation:
The lettering 'Potable Water Only' was not legible on one of the hoses stored in the cabinet in this area.
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Recommendation:
Label potable water hoses with the words "POTABLE WATER ONLY" in letters at least 13 millimeters (0.5 inch) high at each connecting end.
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Item No.:
10
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Site:
Recreational Water Facilities-Haven
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Violation:
The shepherd's hook for this facility was approximately 7 feet horizontally above the deck and difficult to access.
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Recommendation:
Provide a rescue or shepherd's hook and an approved flotation device at a prominent location (visible from the full perimeter of the pool) at each RWF that has a depth of 1 meter (3 feet) or greater. Mount these devices in a manner that allows for easy access during an emergency.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Logs
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Violation:
On 7 December, a nonfood handler reported AGE symptom onset at 1300 but did not report to medical until 2140. This crewmember reported 4 episodes of diarrhea and worked while symptomatic. The crewmember received disciplinary actions from the ship.
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Recommendation:
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.:
25
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Site:
Buffet-Garden Cafe Hot Line
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Violation:
A damp wiping cloth was on the back counter next to the flat grill. No one was working in the area when the team arrived. The cloth was discarded immediately.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (2) Cloths used for wiping food spills are dry and used for wiping food spills from tableware and single service articles or wet and cleaned, stored in a chemical sanitizer, and used for wiping spills from food-contact and nonfood-contact surfaces of equipment; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
28
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Site:
Provisions-Deck 4 Corridor
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Violation:
A crew member was transporting an open trolley of clean dishes down the corridor. The top shelf of the trolley had three stacks of plates, and the top plate on each stack was upright and not inverted. This was corrected immediately.
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Recommendation:
Invert or cover the plates during transportation.
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Item No.:
31
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Site:
Galley-Potwash Area
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Violation:
A spray bottle with a small amount of liquid stored in the cleaning locker did not have a label to indicate its contents. The bottle was removed immediately
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Recommendation:
Ensure working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are clearly and individually identified with the common name of the material.
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Item No.:
33
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Site:
Galley-Topsider's Potwash
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Violation:
The deck was soiled with a beige liquid under the gray garbage bin. The bin was more than half full of sliced melon. The area had been previously cleaned and it appeared that the bin had a crack in the bottom.
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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:
Galley-Soup Station
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Violation:
The deck tile around the deck-mounted mixer was recessed and missing.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
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Site:
Other-Teppanyaki
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Violation:
The drain line for the handwash sink at the teppanyaki station closest to the door was leaking. Water was pooling on the deck. This was corrected.
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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.:
34
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Site:
Other-Teppanyaki
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Violation:
The drain line for the handwash sink at the teppanyaki station closest to the door was leaking. This was corrected.
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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:
Other-Cagney's Show Galley
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Violation:
The plastic coating on one of the heat lamps was peeling, exposing the unprotected bulb underneath. Four other heat lamps had cracks in the plastic coating. Replacement of the bulbs began immediately.
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Recommendation:
Ensure light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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Item No.:
41
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Site:
Housekeeping-Outbreak Prevention Plan
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Violation:
The specific procedures (dated 2018) in the incident log for the response team to clean up biological spills directed correct usage and contact times for Oxivir five 16. However, office guidance (2 August 2017) also in the binder only referred to chlorine as a disinfectant for the response team and made no reference to Oxivir Five 16. Therefore, it was unclear which procedure to follow.
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Recommendation:
Ensure each vessel has a written OPRP that details standard procedures and policies to specifically address AGE onboard. Include the following in the written OPRP: (3) Disinfectant products or systems used, including the surfaces or items the disinfectants will be applied to, concentrations, and required contact times.
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