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Item No.:
22
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Site:
Galley-Deck 9 - Potwash
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Violation:
The final rinse temperature of the in-use potwasher was 150-152F at the pot surface and 180F on the potwasher gauge. This temperature difference suggested that the gauge was not working properly.
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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-Deck 6 - Beverage Station
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Violation:
The coupling for the backflow preventer to the juice machine had a leak when the line was moved.
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Recommendation:
Ensure the plumbing system in the food area is maintained in good repair.
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Item No.:
37
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Site:
Buffet-Deck 0 - Crew Mess
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Violation:
The bain marie had an excess of steam causing it to condense on the shelf above the food and drip back into the open food on display.
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Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
02
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Site:
Medical-Records of Isolation of Symptomatic Food Employee
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Violation:
Records documented that a food employee was isolated for only 10 hours and 30 minutes instead of the required 48 hours. The food employee reported to the medical center with AGE symptoms on 13 October at 10:08. Follow-ups on 14 October at 9:31 and on15 October at 9:33 found the employee was still having symptoms. However, the food employee was released from isolation on15 October at 20:00. Staff stated that the last symptom was actually at the time of presentation on 13 October at 10:08, but more symptoms were entered by mistake in the electronic medical record system.
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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.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
A nonfood employee reported on 25 September having diarrhea, stomach cramps, no underlying illness, was dispensed antidiarrheal medication and was deemed a non-reportable case. There were two conflicting medical notes on his file, one saying that the symptoms were not above normal and another note saying that the symptoms were not normal for the individual.
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Recommendation:
Ensure a reportable case of AGE is a case reported to the master of the vessel, the medical staff, or other designated staff by a passenger or a crew member and meets the case definition based on the following symptoms: (1) Diarrhea (three or more episodes of loose stools in a 24 hour period or what is above normal for the individual. See section 4.1.2.1.3, illness symptoms); or (2) vomiting and one additional symptom including one or more episodes of loose stools in a 24-hour period, or abdominal cramps, or headache, or muscle aches, or fever (temperature of greater than or equal to 38C [100.4F]).
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Item No.:
44
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Site:
Potable Water-Reagent for Water Test Kit
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Violation:
Staff was using a chlorine reagent that was not meant to be used with the test kit used by the ship. Staff was using this incorrect reagent/test kit combination (Scientific brand reagent with Palintest Pooltest 6 test kit) for measuring the free chlorine levels in the bunker chlorination station and at the far point.
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Recommendation:
Ensure the supervisor or person in charge of potable water operations on the vessel demonstrates to VSP?during inspections and on request-knowledge of potable water operations, is able to demonstrate this knowledge by compliance with Section 5 of the VSP 2011 Operations Manual or by responding correctly to the inspector?s questions as they relate to the specific operation, and properly trains employees to comply with Section 5 of the VSP 2011 Operations Manual as it relates to their assigned duties.
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Item No.:
05
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Site:
Potable Water-Far Point
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Violation:
The free residual halogen measured by the halogen analyzer was not 0.2 mg/L (ppm) of the free residual halogen measured by the manual tests performed by the staff and the inspector. On a first check, the analyzer measured 1.23 ppm while the staff measured 1.15 ppm and the inspector measured 2.33 ppm. On a second check, the analyzer measured 1.10 ppm while the inspector measured 2.15 ppm. On a third check, the analyzer measured 1.04 ppm while the staff measured 1.87 ppm. The test kits of the staff and the inspector were the same model, but the staff was using a chlorine reagent that was not meant to be used with the test kit.
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Recommendation:
Ensure the free residual halogen measured by the halogen analyzer is within 0.2 mg/L (ppm) of the free residual halogen measured by the manual test.
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Item No.:
10
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Site:
Recreational Water Facilities-Serenity Pool
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Violation:
Both antientrapment drain covers were loose, with missing screws, and with a 1 cm separation from the pool's floor. One of the drain covers had a cardboard stopper stuck to one of the drain edges to prevent it from moving. The pool was not open. This was corrected.
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Recommendation:
Ensure that the drain covers are installed according to manufacturer specifications.
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Item No.:
22
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Site:
Pantry-Pantry # 8259
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Violation:
The undercounter warewasher was continuously dripping on the deck from the front of the machine.
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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.
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Item No.:
35
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Site:
Pantry-Pantry # 8259
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Violation:
Water dripping from the undercounter warewasher was pooling on the deck.
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Recommendation:
Ensure black and gray water is discharged to the vessel's wastewater disposal system and does not pool on the deck.
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Item No.:
33
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Site:
Buffet-Deck 9 - Lido Market Place Salad Line
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Violation:
The grout between the green tiles on the bulkhead shelf behind the buffet line servicing area was heavily soiled with old food residue. Cleaning commenced immediately.
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Recommendation:
Ensure bulkheads in food areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Buffet-Deck 9 - Lido Market Place Pizzeria
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Violation:
The top of the removable tile panels to the left and right of the stacked pizza ovens was soiled with an accumulation of dust. The space behind the panels and beside the stacked pizza ovens was also heavily coated with dust.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food areas are cleaned as often as necessary.
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Item No.:
33
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Site:
Galley-Deck 9 - Lido Market Place Hot Galley
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Violation:
The bulkhead/flat grill frame profile strip was loose creating a difficult to clean space. The profile gaps continued along the right side of the flat grill.
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Recommendation:
Ensure bulkheads in food areas are constructed and maintained for easy cleaning.
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Item No.:
27
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Site:
Buffet-Deck 9 - Blue Iguana Cantina Beverage Station
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Violation:
A long black hair was noted on the technical space splash shield below the juice concentrate canister in the juice dispenser. The machine was taken out of service and cleaned.
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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.:
08
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Site:
Room Service-Deck 6 - Beverage Station
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Violation:
The juice dispenser water supply line backflow preventer was leaking from the atmospheric vent indicating a possible failure.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
33
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Site:
Galley-Deck 3 - Decks
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Violation:
The grout between the tiles in the hot galley and in walk in cooler #33 was rough, sometimes missing, and in poor repair, creating difficult to clean surfaces.
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Recommendation:
Ensure decks in food areas are maintained in good repair.
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Item No.:
38
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Site:
Galley-Deck 3 - Maintenance Equipment
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Violation:
A mop was stored in a mop bucket in the forward galley corridor rather than hung up to dry.
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Recommendation:
After use, ensure mops are placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.
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Item No.:
33
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Site:
Galley-Deck 0 - Main Passageway
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Violation:
Extensive leaks were noted from the deckhead seams above and near the entry area from the main passageway. These leaks also extended into the salad prep area and fell on an empty counter. No food or equipment was impacted.
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Recommendation:
Ensure deckheads in food areas are maintained in good repair.
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Item No.:
24
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Site:
Pantry-Deck 5 - Casino Bar
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Violation:
The final rinse temperature did not reach a surface temperature of 160F on 3 successive trials on a warewasher that had been used just prior to the inspection team entering the area. The thermo label and ship's maximum registering thermometer showed a maximum temperature of 150F. This was corrected 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.:
33
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Site:
Galley-Deck 9 - Potwash
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Violation:
The deckhead was leaking water from an unknown source from seams around the outside of the potwash canopy.
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Recommendation:
Ensure deckheads in food areas are maintained in good repair.
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Item No.:
24
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Site:
Galley-Deck 9 - Potwash
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Violation:
The potwasher final rinse temperature measured 150F with a maximum registering thermolabel. The staff measured this temperature at 152F with their maximum registering thermometer. The final rinse gauge read a maximum temperature of 180F in the final rinse manifold. The potwasher was on when the inspection team entered the area. The final rinse temperature measurement was repeated three times with the same result. The potwasher was repaired while the team inspection team was aboard.
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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.:
08
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Site:
Galley-Deck 3 - Steakhouse Galley
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Violation:
The backflow preventer on the water supply line on the combination oven was leaking indicating a possible failure.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
36
|
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Site:
Dining Room-Deck 3 - Sunset Dining Room
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Violation:
The light intensity by the soup service station was 84 lux in the forward pantry.
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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.:
19
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Site:
Buffet-Deck 0 - Crew Mess
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Violation:
A serving spoon was found with the handle in the food of the buffet line. The attending crew member responsible for monitoring this line did not appear to understand the potential for contamination and had to be instructed to remove the spoon and the food it contacted.
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Recommendation:
Ensure consumer self-service operations, such as salad bars and buffets, for unpackaged ready-to-eat foods are provided with suitable utensils or effective dispensing methods that protect the food from contamination and are monitored by food employees trained in safe operating procedures. During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (1) In the food with their handles above the top of the food and the container.
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Item No.:
19
|
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Site:
Buffet-Deck 0 - Crew Mess
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Violation:
The bain marie had an excess of steam causing it to condense on the shelf above the food and drip back into the open food on display.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
19
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Site:
Provisions-Deck 0 - Poultry Freezer
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Violation:
A frozen container of chicken was found cut open while being stored.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
26
|
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Site:
Pantry-Deck 5 - Casino Bar
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Violation:
Pink and black mold was noted in the ice maker in a food splash areas.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
24
|
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Site:
Pantry-Deck 9 - Red Frog Rum Bar
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Violation:
The final rinse temperature of the warewasher was measured at a maximum of 150F during the sanitizing cycle. This was verified during at least three trials with the ship's maximum registering thermometer which read 151F which was the same temperature as the manifold temperature gauge. The warewasher was operational when the inspection team entered the area.
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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:
Pantry-Deck 9 - Red Frog Rum Bar
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Violation:
Black specks were observed in the ice machine's water bath.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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