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Item No.:
*
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Site:
Galley-Garden Cafe -Time Control Plan
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Violation:
When the inspector arrived to the area at 0915, dividers were in place and the buffet was being closed but a passenger was observed taking a muffin from one tray which remained on the buffet line just as staff was taking food items to be discarded. The inspector inquired about the hours of service and requested to view the time control plan. The plan stated that there were overlapping 'batch times' for the buffet (0500 - 0900 and 0600 to 1000). The inspector asked why the buffet was closing at 0915 when the plan stated 1000 to which staff stated that the low volume of passengers prompted early closing. The inspector noticed the muffins did not have a batch or discard sticker in place. A review of the cooking logs noted that batch #1 and #2 service time was from 0500 - 1000 which exceeds the 4-hour requirement, however, for the actual cooking times and transportation times for the muffins, it stated proper time control. This conflicting information presented confusion so staff changed the cooking log terminology to reflect the time control plan.
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Recommendation:
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) - Log Review
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Violation:
The data system used for inputting reporting information, did not export all fields onto the AGE log. This happened a few times during the last few voyages.
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Recommendation:
Ensure the AGE surveillance log entry for each passenger or crew member contain the following information in separate columns: (1) Date of the first medical visit or report to staff of illness; (2) time of the first medical visit or report to staff of illness; (3) case identification number; (4) person?s name; (5) person?s age; (6) person?s sex; (7) designation as passenger or crew member; (8) crew member position or job on the vessel, if applicable; (9) cabin number; (10) meal seating information; (11) date of illness onset; (12) time of illness onset; (13) illness symptoms, including the presence or absence of the following selected signs and symptoms, with a separate column for each of the following: (a) number of episodes of diarrhea in a 24-hour period; (b) number of episodes of vomiting in a 24-hour period; (c) bloody stools; (d) recorded temperature; (e) abdominal cramps; (f) headaches; (g) muscle aches; (14) entry (yes/no) for whether this was a reportable case; (15) entry (yes/no) for antidiarrheal medications sold or dispensed by designated medical staff; (16) presence of underlying medical conditions that may affect interpretation of AGE. Ensure the AGE surveillance log contains the above information in the exact order and is entered in the template in Annex 13.2.2. Ensure that the log data is exported in the exact order as in the example template in Annex 13.2.2 with analyzable formats such as Excel or Access. Ensure that any additional data fields are entered only outside of the form margins when exported to VSP.
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Item No.:
08
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Site:
Galley-Fire Suppression System - Backflow Device
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Violation:
The reduced pressure (RP) assembly for the fire suppression system located inside the technical cabinet, adjacent to the dishwash area, was continuously dripping. Documentation on the RP indicated that it was last inspected on 20 May 2017.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) - Log Review
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Violation:
A food employee reported an onset of AGE symptoms at 1600 and reported to medical at 1700. This employee also visited the crew mess at 1635 while experiencing symptoms.
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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.:
11
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Site:
Medical-Acute Gastroenteritis (AGE) - Log Review
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Violation:
One food worker reported late to medical with AGE symptoms on 2 November. The onset of symptoms was noted as 0900 but the employee reported to medical at 1200. This employee did not work while symptomatic but did visit crew mess at 1100. A disciplinary action was noted.
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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.:
16
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Site:
Galley-Pastry
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Violation:
Refrigerator #7 was not listed on the time control plan but was reportedly being used as time control, whereas it had food with discard labels inside. Staff changed the time control plan to reflect the change and showed it to the inspector during the inspection.
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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.:
20
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Site:
Galley-Garden Cafe - Blast Chiller
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Violation:
The blast chiller in this area was placed out of order on 10 October 2017. A work order had been submitted.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Galley-Grand Pacific - Pantry
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Violation:
The drip tray on the coffee machine was chipped and not easily cleanable. It was clean to the sight and touch at the time of the inspection. Staff stated that these coffee machines were to be replaced throughout the ship.
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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
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Site:
Buffet-Garden Cafe - Bar Island
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Violation:
The countertop area where clean plates were stored had two holes larger than 25mm that were filled with rubber, making the area difficult to clean.
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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.:
24
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Site:
Galley-Garden Cafe Dishwash
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Violation:
The final rinse of the conveyor-type dishwash measured 158.3F at the plate surface. The inspector placed a 180F thermolabel on the final rinse manifold arm which did not turn black, which means it did not reach the minimum sanitizing temperature for this type of warewash machine. The plate surface wash temperature check and thermolabel manifold temperature check procedures were repeated with the same results. The inspection of this area took place at 1040 and the last time staff logged a final rinse manifold temperature was at 0900 that day (180F). This dishwash machine serviced this area of the galley exclusively. The machine was placed out of order and repaired during the inspection.
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Recommendation:
In a mechanical operation, ensure the temperature of the fresh hot water sanitizing rinse as it enters the manifold is not more than 90C (194F) or less than: (1) 74C (165F) for a stationary rack, single-temperature machine; (2) 82C (180F) for all other machines. Ensure the utensil surface temperature is not less than 71C (160F) as measured by an irreversible registering temperature indicator.
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Item No.:
26
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Site:
Galley-Alizar Clean Dish Storage
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Violation:
Fifteen previously washed vases were stored soiled in this area. Additionally, six glasses were stored upright and visibly soiled in this area. Staff removed the soiled items and had them re-washed.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
26
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Site:
Galley-Grand Pacific - Pantry
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Violation:
The evaporator cover on the ice machine had an excess amount of a brown substance. The inspector was able to wipe away a part of the substance with an alcohol pad. Staff placed the machine out of service immediately.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
27
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Site:
Other-Engineering Offices
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Violation:
The countertop under the coffee station located in the offices beside the engine control room had a large amount of coffee debris and dry food debris.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
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Site:
Galley-Alizar Clean Dish Storage
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Violation:
Fifteen previously washed vases were stored soiled in this area. Additionally, six glasses were stored upright and visibly soiled in this area. Staff removed the soiled items and had them re-washed.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
30
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Site:
Buffet-Garden Cafe
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Violation:
The passenger handwash station located just before the entrance to the buffet line was out of paper towels.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Galley-Garden Cafe - Cold Room 1265
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Violation:
There was an excessive amount of condensation accumulated on the deckhead behind the evaporator. No dripping was observed and no food was impacted.
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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:
Galley-Bain Marie Station
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Violation:
The technical space adjacent from time control unit #3 had an excess amount of water pooled in the bottom. Staff responded to repair the leak(s) during the inspection.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
40
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Site:
Integrated Pest Management-Rat Guards
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Violation:
The rat guards on all twelve mooring lines did not effectively enclose the line. The guards were u-shaped and sat atop each line, leaving the bottom exposed.
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Recommendation:
Protect entry points where pests may enter the food areas.
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