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Item No.:
01
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Site:
Medical-Acute Gastroenteritis (AGE) 24-hour and 4-hour Reports
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Violation:
For the August 11-18 voyage, a crew member who did not have AGE symptoms was accidently recorded in the electronic medical records database as a reportable AGE case. Staff provided documentation that they attempted to have the entry removed from the database, but they were informed that the entry could not be removed. The electronic case file had notes that the entry was an error, but the crew member was still included as a reportable case on the 24-hour and 4-hour AGE reports submitted to VSP.
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Recommendation:
Ensure the 24- and 4-hour reports are accurate.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
For the August 11-18 voyage, a crew member who did not have AGE symptoms was accidently recorded in the electronic medical records database as a reportable AGE case. Staff provided documentation that they attempted to have the entry removed from the database, but they were informed that the entry could not be removed. The electronic case file had notes that the entry was an error, but the case was still included on the exportable AGE surveillance log as a reportable case.
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Recommendation:
Ensure the AGE surveillance log is accurate.
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Item No.:
08
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Site:
Potable Water-Engine Control Room Espresso Machine
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Violation:
An non-continuous pressure device (atmospheric vacuum breaker) was installed on the potable water line to the espresso machine instead of a continuous pressure device. This was corrected.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer. Add device to list of ship's backflow devices.
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Item No.:
19
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Site:
Provisions-Vegetable
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Violation:
Three cantaloupes that were still in the crate were observed as damaged during the active provisioning. They were discarded immediately.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Preparation Room-Fish
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Violation:
The previously cleaned blue cutting board in this area had deep gouges in the surface making it difficult to clean.
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Recommendation:
Ensure surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
20
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Site:
Preparation Room-Potato Peeler
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Violation:
The mesh screen on the food contact surface in both potato peelers contained a slotted fastener. This was reported as corrected.
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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.
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Item No.:
22
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Site:
Buffet-Sanitizing Bucket
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Violation:
The water inside the sanitizing bucket located on the Lido deck in the triangle buffet service starboard aft contained cloudy dirty water approximately 30 minutes after the area was closed for breakfast.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
24
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Site:
Galley-Aft Conveyor Platewasher
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Violation:
The temperature at the plate surface did not reach 160°Fafter the final rinse. Temperatures were measured with a lollypop-type thermometer in the final rinse as 155.8°F and 152.0°F. The temperature sensitive label did not change color to indicate 160°F. However, the manifold temperature did measure 180°F on the left side and 181°F on the right side. The machine was in operation from breakfast.
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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 90°C (194°F) or less than: (1) 74°C (165°F) for a stationary rack, single-temperature machine; (2) 82°C (180°F) for all other machines. Ensure the utensil surface temperature is not less than 71°C (160°F) as measured by an irreversible registering temperature indicator.
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Item No.:
25
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Site:
Pantry-Deck 7
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Violation:
A wet wiping cloth was draped on the side of the sanitizing bucket instead of being fully submerged.
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Recommendation:
Restrict wiping cloths to the following: (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.
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Item No.:
27
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Site:
Preparation Room-Under Counter Technical Spaces
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Violation:
The under counter technical spaces beside cooler 026116 and cooler 026114 contained a buildup of condensation and a black slimy substance on the pipes and sides of the compartment.
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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-Grill Area
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Violation:
Approximately 3 feet of a soiled black electrical cord for a warming cabinet were coiled and stored on the food contact counter across from the grill area while the area was open for lunch.
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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.
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Item No.:
29
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Site:
Galley-Handwash Sink
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Violation:
The water in the hand wash sink beside the beverage station portside aft measured 124°F.
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38°C (100°F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49°C (120°F).
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Item No.:
30
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Site:
Bar-Coffee
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Violation:
The hand wash station at the service bar during embarkation did not contain hand soap. The bar was open.
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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.:
32
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Site:
Galley-Special Order
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Violation:
A large uncovered yellow trash can in this area contained a great amount of discarded spaghetti. The area was closed for service at the time.
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Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled. Ensure receptacles and waste-handling containers for refuse and recyclables and for use with materials containing food residue are insect and rodent resistant and have tight-fitting lids.
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