|
|
|
Item No.:
27
|
|
Site:
Galley-Aft Galley
|
|
Violation:
The drip trays for the flat and grooved grills had water and grease residue present. According to staff the grills had not been used since the previous night. Also, the bottom of both grills around the drip tray housings were heavily soiled with food and grease debris.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
22
|
|
Site:
Galley-Buffet Pantry Lido
|
|
Violation:
Several soiled display dishes, plates, and bowls were stored in the far left compartment of undercounter refrigerator 9.B.1
|
|
Recommendation:
Ensure soiled equipment is immediately taken to the warewashing area.
|
|
|
Item No.:
36
|
|
Site:
Galley-Burrito Station Center Galley
|
|
Violation:
The light intensity above the handwash station was less than 220 lux.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Rotisserie
|
|
Violation:
Hot holding unit #5 was labeled as a time control unit but was not identified on the posted time control plan. This was corrected.
|
|
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.:
28
|
|
Site:
Galley-Warewashing
|
|
Violation:
An employee hung a soiled apron on the pre-check storage rack that was filled with several trays of clean utensils. The soiled apron was in direct contact with several clean utensils. All the utensil trays that were contaminated were taken to be re-washed.
|
|
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.:
22
|
|
Site:
Galley-Warewashing
|
|
Violation:
The soap dispenser for the in-use rack-type glass wash machine was empty when checked by the inspector.
|
|
Recommendation:
When used for warewashing, ensure the wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual warewashing equipment contains a wash solution of soap, detergent, acid cleaner, alkaline cleaner, degreaser, abrasive cleaner, or other cleaning agent according to the cleaning agent manufacturer's label instructions.
|
|
|
Item No.:
22
|
|
Site:
Galley-Forward Blackbird Dining Room Wine Cellar
|
|
Violation:
Several soiled wine chillers, champaign chillers, and ice containers were stored on bulkhead mounted shelves.
|
|
Recommendation:
Enusre soiled equipment is brought to the warewashing station.
|
|
|
Item No.:
27
|
|
Site:
Galley-Forward Blackbird Dining Room Wine Cellar
|
|
Violation:
The bulkhead-mounted shelves for clean equipment had food debris present in several areas.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
37
|
|
Site:
Provisions-Room 16 Fruit Cooler
|
|
Violation:
Several water drips from the deckhead seams were noted throughout the walk-in. The active water drips were between storage rows and did not impact any food. Several water drops were accumulated on the deckhead seams above stored food but there was no indication of water dripping and contaminating the food below. Staff stated the water was caused by the high humidly and subsequent condensation above the deckhead.
|
|
Recommendation:
Ensure water does not drip from the deckhead.
|
|
|
Item No.:
20
|
|
Site:
Pantry-Pool Bar
|
|
Violation:
Both ice machines had slotted fasteners on the ice cube thickness sensors.
|
|
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.
|
|
|
Item No.:
36
|
|
Site:
Dining Room-Black Pearl Restaurant
|
|
Violation:
The light intensity for the lower level aft port and starboard beverage station was less than 220 lux. The light intensity behind and around the counter-mounted juice machines was less than 110 lux.
|
|
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. Ensure the light intensity is at least 110 lux (10 foot candles) at a distance of 75 centimeters (30 inches) above the deck when in use, in walk-in refrigerator units and dry storage areas, and in other areas and rooms during periods of cleaning. Ensure the light intensity is at least 110 lux (10 foot candles) behind and around mounted equipment, including counter-mounted equipment.
|
|
|
Item No.:
02
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Reporting
|
|
Violation:
A food employee reported to the medical center on 16 June having experienced 2 episodes of diarrhea that were not normal to him, having no underlying illness, and was deemed nonreportable by the medical staff.
|
|
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]).
|
|
|
Item No.:
11
|
|
Site:
Medical-Isolation of Symptomatic Crew Member
|
|
Violation:
A nonfood employee was isolated for less than 24 hours. The employee reported to the medical center on 12 July at 1850 having experienced diarrhea and vomiting. On a follow up consultation on 13 July at 1744 the medical staff found that the employee was still unhappy, having experienced three more vomiting episodes since the last visit. The employee was deemed fit for duty and out of isolation on 14 July at 0908.
|
|
Recommendation:
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.:
08
|
|
Site:
Potable Water-Dialysis
|
|
Violation:
There were no plumbing connections with appropriate backflow prevention for passengers with dialysis needs. Staff explained that when there are passengers with dialysis needs they bring their own dialysis machines and use the hose connections in the cabins for people with disabilities.
|
|
Recommendation:
Install reduced pressure assemblies or pressure vacuum breakers at these plumbing systems.
|
|
|
Item No.:
*
|
|
Site:
Potable Water-pH Buffer Solution
|
|
Violation:
During active bunkering, the pH was measured by the inspector at 6.8 and by the staff at 7.6. The calibration of the staff's pH pen was checked and it seemed to be accurate. However, it was not clear whether the pH buffer solutions being used to calibrate the pH pen were reliable. The bottles of buffer solution did not have an expiration date. Staff had a letter from January 2014 from the manufacturer stating that the solutions did not have a set expiration date but rather their reliability depended on the storage and handling conditions. This letter was requested by the ship's staff after a similar note was written on the previous VSP report of January 2014. The pH pen was being used to measure the pH values for all potable water measurements.
|
|
Recommendation:
Ensure pH buffer solutions used to calibrate pH monitoring devices are reliable.
|
|
|
Item No.:
14
|
|
Site:
Galley-Off the Grill
|
|
Violation:
A food employee actively preparing hamburgers was wearing a large wrist watch. This was corrected.
|
|
Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
|
|
|
Item No.:
20
|
|
Site:
Pantry-Deck 8 Port/Forward
|
|
Violation:
There were three slotted fasteners on the ice thickness probe of the cuber panel of the ice machine.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones.
|
|