|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis Log (AGE)
|
|
Violation:
On June 15 a food worker started experiencing AGE symptoms at 0730 then reported to work at 1100 and worked while symptomatic until 1611 before reporting to medical. This crewmember received disciplinary actions.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Other-Neptune Lounge
|
|
Violation:
At 3:20 pm, plates of chorizo were under the dome buffet which was a time control station. The procedure of this area listed this plate to be served during the 4:30-8:30 pm period and not during the 12:30-4:30 pm period. There were no discard labels on the foods on this outlet that was open for more than 4 hours. This could create a situation in which these plates are out of service for more than 4 hours. Corrections started immediately.
|
|
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.
|
|
|
Item No.:
17
|
|
Site:
Galley-Deck 2 Garde Manger
|
|
Violation:
The cooling log for the butter cubes inside walk-in refrigerator #27 documented 37.3F at 4:09 pm. At 4:30 pm, the inspection team arrived to the area and observed the food employee completing the logs outside the refrigerator. The internal temperature of the butter was measured at 41.3F by the staff and the inspector. The employee stated that he checked the temperature of the butter about 2 minutes before our checks. It was unclear if the temperature recorded as measured at 4:09 pm was accurate.
|
|
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.
Ensure logs documenting cooling of potentially hazardous foods prepared from ingredients at ambient temperatures, with the start time to the time when 5C (41 F) is reached are also maintained for a period of 30 days, beginning with the day of preparation.
|
|
|
Item No.:
19
|
|
Site:
Other-Neptune Lounge
|
|
Violation:
The serving utensils were unprotected on the top sneeze guard panel. In addition, the diagonal front sneeze guards had a 1.5 to 2 cm gap around them, making the food below partially unprotected.
|
|
Recommendation:
Protect food on display from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (40 inches).
|
|
|
Item No.:
20
|
|
Site:
Galley-Pinnacle Grill
|
|
Violation:
The microwave oven had 10 slotted fasteners in the food zone. Corrections started immediately.
|
|
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; (3) Free of sharp internal angles, corners, and crevices; (4) Finished to have smooth welds and joints; and (5) Accessible for cleaning and inspection by one of the following methods without being disassembled, by disassembling without the use of tools, or by easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel. 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.
|
|
|
Item No.:
22
|
|
Site:
Bar-Petty Officer
|
|
Violation:
The in-use undercounter warewash machine did not have a final sanitation rinse after the wash cycle during two evaluations. The machine was posted as out of service after the finding.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 3 Warewashing
|
|
Violation:
The rack-type glasswash machine was out of service since 23 April. Staff stated that spare parts were expected to arrive on 24 June.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Bar-Exploration Cafe
|
|
Violation:
A sanitizing bucket in this area contained cloudy water and had an oily sheen. The bar was open.
|
|
Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
|
|
|
Item No.:
22
|
|
Site:
Other-Neptune Lounge
|
|
Violation:
The in-use flight-type dishwash machine had condensate accumulated between the final rinse stage and the drying stage of the cycle. Condensation was seen dripping on the previously washed and sanitized plates as they passed under it. In addition, water was leaking from the condenser compartment on top of the drying stage and impacting the plates for a second time as they passed under as well. Corrections started immediately. Staff found that the water leaking from the condenser compartment came from a steam pipe loose connection a next to oily coils.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Deck 2 Potwash
|
|
Violation:
The wash temperature gauge of the in-use potwash machine indicated 147F while the water temperature inside the machine measured with a thermocouple was 152-153F. Corrections started immediately.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Galley-Pinnacle Grill
|
|
Violation:
The glasswash machine was out of service since the day of the inspection.
|
|
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.
|
|
|
Item No.:
22
|
|
Site:
Preparation Room-
|
|
Violation:
The undercounter warewash machine was out of service since 17 April.
|
|
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.
|
|
|
Item No.:
24
|
|
Site:
Galley-Potwash
|
|
Violation:
The temperature of the chlorine solution in the sanitizing compartment of the three-compartment sink was 70F. Corrections started immediately.
|
|
Recommendation:
Ensure a chemical sanitizer is used in accordance with the EPA-approved manufacturer?s label use instructions at a minimum temperature of 24C (75F) with an exposure time of 7 seconds for a chlorine solution and 30 seconds for other chemical sanitizers.
|
|
|
Item No.:
24
|
|
Site:
Bar-Petty Officer
|
|
Violation:
The in use undercounter warewash machine did not have a final sanitation rinse after the wash cycle during two evaluations. The machine was posted out of service after the finding.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Pinnacle Grill
|
|
Violation:
The microwave oven had 10 slotted fasteners in the food zone. The oven was previously cleaned and the fasteners were heavily soiled. Corrections started immediately.
|
|
Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
|
|
|
Item No.:
27
|
|
Site:
Galley-Dishwash
|
|
Violation:
The top of the clean utensil cabinet was heavily soiled with dust.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
28
|
|
Site:
Galley-Deck 2 Dishwash
|
|
Violation:
The in-use flight-type dishwash machine had condensate accumulated between the final rinse stage and the drying stage of the cycle. Condensation was seen dripping on the previously washed and sanitized plates as they passed under it. In addition, water was leaking from the condenser compartment on top of the drying stage and impacting the plates for a second time as they passed under as well. Corrections started immediately. Staff found that the water leaking from the condenser compartment came from a steam pipe loose connection a next to oily coils.
|
|
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.:
33
|
|
Site:
Galley-Potwash
|
|
Violation:
A large PPE box was mounted on the bulkhead above the drinking fountain of the galley. This made drinking from the fountain difficult.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Buffet-Lido
|
|
Violation:
The waiter stations did not have coving and several had carpeted decks that were not easily cleanable and were visibly soiled. Staff reported that they have a project to correct this issue during the next December 2017 dry-dock.
|
|
Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel).
|
|
|
Item No.:
33
|
|
Site:
Other-Neptune Lounge
|
|
Violation:
The deck under the dome buffet was heavily soiled with dust and debris.
|
|
Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
|
|
|
Item No.:
38
|
|
Site:
Galley-Deck 2 Potwash
|
|
Violation:
A large wire bundle was stored on top of the potwash machine. Staff stated that was probably left there by a contractor and was immediately removed.
|
|
Recommendation:
Ensure only articles necessary for the food service operation are stored in food preparation, food storage, and warewashing areas.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 2
|
|
Violation:
At least 3 small flies were by the potable water regulator cabinet next to the in-use soup kettles.
|
|
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.
|
|