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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
On 3 March, a select waiter reported symptoms of 1 diarrhea (above normal for the patient) and abdominal cramps and was isolated; however, they were listed as non-reportable on the AGE log.
On 11 March, a waiter reported AGE symptoms of 1 diarrhea (above normal for the patient) and abdominal cramps, was isolated for 48 hours, did not work, and was marked reportable on medical records; however, the case was marked not reportable on the AGE log.
On 19 March, a food worker had an onset of AGE symptoms at 1100, but did not report to medical until 1730. Symptoms included 1 episode of diarrhea, blood in stool, abdominal cramps, and headache. Medical staff could not confirm that the crew member did not work. The crew member received disciplinary action. The crew member was marked reportable on medical records but was marked not reportable on the AGE log.
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Recommendation:
List in the AGE surveillance log (2) all reportable cases of AGE.
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Item No.:
40
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Site:
Integrated Pest Management-Mooring Lines
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Violation:
The rat guards on the mooring line were placed in a manner ineffective for preventing pests from entering the vessel.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
08
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Site:
Potable Water-Tank Maintenance
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Violation:
Since the time of the last inspection, Interline 925 was used for coating potable water tanks. Records state that curing time was in accordance with manufacturer specifications; however, crew was unable to provide specific cure time for Interline 925. Crew were only able to provide touch dry, hard dry, and pot dry times. At least one time in the last 12 months, a tank was coated with Interline 925 and cured for 5 days at 23C.
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Recommendation:
Ensure the interior coatings on potable water tanks are approved for potable water contact by a certification organization. Follow all manufacturers? recommendations for application, drying, and curing. For the tank coatings used, maintain the following onboard: (1) written documentation of approval from the certification organization (independent of the coating manufacturer); (2) manufacturers? recommendations for application, drying, and curing; and (3) written documentation that the manufacturers? recommendations have been followed for application, drying, and curing.
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Item No.:
13
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Site:
Galley-Dishwash
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Violation:
During breakfast, 3 coffee cups in a rack of approximately 12 cups were placed incorrectly upright into the glasswash racks by the operator, causing the cups to contain dirty dishwater when exiting the machine. Crew was in the process of dumping the water and placing the cups in service; however, management noticed the practice and removed the cups to be rewashed. The same practice was noted on a conveyor type dishwasher later in the day at the FTN deck forward. Three consecutive large white plastic condiment platters were sent through dishwasher and exited the machine full of dirty water. The inspector observed crew dumping the water out and placing these items in service. The inspector pointed out this to staff present. At no time were the warewash crew members instructed or retrained by supervisors or other crew on the correct placement of dishes for efficient and proper sanitary washing.
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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: (10) Explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment;
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Item No.:
22
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Site:
Galley-Deck 6 Aft Alexandria
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Violation:
The data plate was missing on the conveyor dishwasher. The area was closed and only opened at night.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
30
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Site:
Preparation Room-Fish
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Violation:
One of the 2 handwash stations was out of commission in the area. The area was not open.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
30
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Site:
Galley-Dishwash
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Violation:
The handwash station at the clean area of the conveyor plate washer was out of commission and awaiting parts for more than a week.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
20
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Site:
Galley-Beverage Station
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Violation:
All of the ice machines contained a slotted fastener in the food splash zone on the cube adjustment bracket. Staff instructed the engineering crew to examine the remaining machines on board and replace this fastener.
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Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
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Item No.:
15
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Site:
Provisions-Canned Storage
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Violation:
A 1500g can of beets in a pack of 6 contained a significant dent on the side of the can. The cans were packaged with a clear plastic and the crushed cans could be clearly seen without opening the packaging. The can was removed.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
15
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Site:
Provisions-Fresh Vegetables
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Violation:
Five turnips in a box of 14 were damaged and contained mold. No new provisions were taken on the day of inspection.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
22
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Site:
Galley-Dishwash
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Violation:
During breakfast, 3 coffee cups in a rack of approximately 12 cups were placed incorrectly upright into the glasswash racks by the operator, causing the cups to contain dirty dishwater when exiting the machine. Crew was in the process of dumping the water and placing the cups in service; however, management noticed the practice and removed the cups to be rewashed. The same practice was noted on a conveyor type dishwasher later in the day at the FTN deck forward. Three consecutive large white plastic condiment platters were sent through dishwasher and exited the machine full of dirty water. The inspector observed crew dumping the water out and placing these items in service. The inspector pointed out this to staff present. At no time were the warewash crew members instructed or retrained by supervisors or other crew on the correct placement of dishes for efficient and proper sanitary washing.
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Recommendation:
Ensure soiled items to be cleaned in a warewashing machine are loaded into racks, trays, or baskets or onto conveyors in a position that (1) exposes the items to the unobstructed spray from all cycles; (2) allows the items to drain.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) Log
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Violation:
On 18 March, a bar steward had an onset of AGE symptoms at 2330 but did not report to medical until 1705 on 19 March. Symptoms included 2 episodes of vomiting, headache, and myalgia. The bar steward was a food worker. The crew member was disciplined and retrained. Medical staff could not confirm that the crew member did not work or if the crew member ate in the crew mess. Medical staff stated they believe the crew member may have worked in the morning. This is a repeat violation.
On 19 March, a food worker had an onset of AGE symptoms at 1100, but did not report to medical until 1730. Symptoms included 1 episode of diarrhea, blood in stool, abdominal cramps, and headache. Medical staff could not confirm that the crew member did not work. The crew member received disciplinary action. The crew member was marked reportable on medical records but was marked not reportable on the AGE log.
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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.
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Item No.:
22
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Site:
Pantry-Medical Pantry
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Violation:
The undercounter dishwasher was out of service for 3 weeks.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
08
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Site:
Potable Water-Deck 5 Technical Water Tank Fill Air Gap
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Violation:
The potable water pipe for the technical water tank fill was incorrectly striped Blue/White/Blue instead of Blue or Blue/Green/Blue.
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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.:
22
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Site:
Galley-Dishwash
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Violation:
During breakfast, the plate conveyor dishwash was reported out of service as of the day of inspection. Dishes were rerouted to main galley for washing.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
34
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Site:
Galley-Hot Grill
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Violation:
A water leak was observed between the flat grill and the slotted grill that was associated with the counter spigot located between them. The item was already reported as out of order.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
29
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Site:
Galley-Bakery
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Violation:
The handwash station at the non-operational area of the bakery was blocked by a 3 bucket sanitizing station on wheels.
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Recommendation:
Ensure handwashing facilities are used for no other purpose and are accessible at all times.
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Item No.:
36
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Site:
Galley-Preparation Counter
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Violation:
The light intensity of the space to the left of the cabinet labeled Raw Fish measured 173 lux while the area was in operation.
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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.:
22
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Site:
Galley-Dishwash
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Violation:
A large amount of water was gushing at the connection for the rinse spray manifold closest to the bulkhead which diverted water and caused the rinse spray to be almost nonexistent. Upon examination, the part to repair was not available and the washer was placed out of service. The area was in operation during breakfast service in the morning. The inspector was unable to determine how many dishes were affected.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use. Ensure a warewashing machine and its auxiliary components are operated in accordance with the machine?s data plate and other manufacturer?s instructions. Ensure a warewashing machine?s conveyor speed or automatic cycle times is maintained accurately timed in accordance with manufacturer?s specifications.
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Item No.:
36
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Site:
Buffet-Service Line
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Violation:
During lunch service, the light intensity over the entire 10 meter line above the service wells ranged from 160 lux to 180 lux.
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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.:
15
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Site:
Provisions-Dry Storage
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Violation:
Three 600g containers of Marmite in a pack of 6 were severely crushed. The containers were packaged with a clear plastic and the crushed containers could be clearly seen without opening the packaging. The containers were removed.
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Recommendation:
Ensure food packages are in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Ensure canned goods with dents on end or side seams are not used.
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Item No.:
19
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Site:
Provisions-Walk-In Cooler
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Violation:
Food items such as canned drinks were stored incorrectly inside the cooler with fresh cut flowers for the ship.
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Recommendation:
Do not store foods: (1) In locker rooms; (2) In toilet rooms; (3) In dressing rooms; (4) In garbage rooms; (5) In mechanical rooms; (6) Under sewer lines that are not continuously sleeve welded; (7) Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; (8) Under open stairwells; (9) Under other sources of contamination from nonfood items such as ice blocks, ice carvings and flowers; or (10) In areas not finished in accordance with 7.7.4 and 7.7.5 for food storage areas.
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