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Item No.:
02
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Site:
Medical-Acute Gastoentrititis logs (AGE)
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Violation:
On 4 May, a food worker was late reporting to Medical with AGE symptoms. Illness onset time was 0700. The report to Medical was at1142 with 2 incidents of diarrhea. This person worked during this time and was placed on report. A nonfood worker also did not report in a timely manner when they started experiencing symptoms at 0830 and reported to Medical at 1114. They ate in breakfast and lunch in the crew mess. This individual was not placed on report. Recently, the Medical staff has implemented a new strategy to attach Chronos information directly to the patient chart to track time worked.
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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.:
08
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Site:
Other-Waste Sorting Room
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Violation:
A non-continuous pressure type hose bib connector was attached to a red garden hose with constant pressure used for spraying down the sorting table next to the sink in this area.
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Recommendation:
Install a continuous pressure-type backflow preventer when a valve is located downstream from the backflow preventer.
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Item No.:
08
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Site:
Potable Water-Pool Room #1
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Violation:
Two Watts 9D located above the sink in this area had their drain vent plumbed to a level below the fill level of the sink defeating the protection. This was corrected.
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Recommendation:
Ensure air gaps are at least twice the diameter of the delivery fixture opening and a minimum of 25 millimeters (1 inch).
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Item No.:
14
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Site:
Galley-Deck 5 Buffet Station
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Violation:
The food employee slicing cheese was not wearing a facial hair restraint for his mustache.
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Recommendation:
Ensure food employees wear hair restraints and clothing that covers body hair. Ensure these items are designed and worn effectively to prevent hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
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Item No.:
19
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Site:
Provisions-I-95 Corridor
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Violation:
During active provisioning, nine cases of liquor were stored directly on the deck beside wooden pallets in the main transit corridor.
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Recommendation:
Protect food from contamination by storing the food: (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Housekeeping-Office
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Violation:
Five cases of bottled water were stored directly on the carpet in this area.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Galley-Deck 3 Dry Store Locker
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Violation:
The deck was soiled with a heavy red wine spill. At least one of the red wine boxes was broken and some others damaged by the leaking red wine.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Buffet-Windjammer Buffet Line #2
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Violation:
During lunch service, the handles of 4 tongs were inside containers touching the food. These were removed.
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Recommendation:
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; (2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (4) In running water of sufficient velocity to flush particulates to the drain (if used with moist food such as ice cream or mashed potatoes); (5) In a clean, protected location (if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous); or (6)
In a container of water (if the water is maintained at a temperature of at least 57C [135F] and the container is frequently cleaned and sanitized).
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Item No.:
20
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Site:
Galley-Cafe Promenade Front Area
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Violation:
The new espresso machine had at least 10 difficult to clean slotted fasteners in the food splash zone.
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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.:
20
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Site:
Preparation Room-
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Violation:
The potato peeler next to the handwashing station had a difficult to clean gap around the potato exit chute. Staff stated that this potato peeler was going to be removed.
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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.:
21
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Site:
Buffet-Windjammer Buffet Line #4
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Violation:
There were several difficult to clean gaps at the bottom of vertical profile strips around the undercounter combination ovens. These gaps were soiled with debris.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 3 Blast Chiller
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Violation:
The blast chiller door did not close properly allowing air to exit. A stack of papers was slid through the gap between the door gasket and the door frame.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Deck 3 Dishwash
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Violation:
One of the plate trolleys had a large and deep crack in the center that was 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. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 5
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Violation:
The door of the upright refrigerator next to the combination ovens did not close properly. A stack of papers fit through the gap between the door gasket and the door frame.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Deck 3 Dishwash
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Violation:
The in-use conveyor dishwasher had one spray nozzle in the auxiliary rinse partially blocked. This was corrected.
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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.:
22
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Site:
Buffet-Windjammer Cleaning Station #2
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Violation:
The solution in the sanitation bucket was cloudy and soiled with debris.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
23
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Site:
Galley-Cafe Promenade
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Violation:
The wash temperature of the in-use hood-type warewasher was 145-147F. The data plate indicated a minimum wash temperature of 150F.
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Recommendation:
Ensure the temperature of the wash solution in spray type warewashers that use hot water to sanitize is not less than: (1) 74C (165F) for a stationary-rack, single-temperature machine; (2) 66C (150F) for a stationary-rack, dual-temperature machine; (3) 71C (160F) for a single-tank, conveyor, dual-temperature machine; (4) 66C (150F) for a multi-tank, conveyor, multi-temperature machine.
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Item No.:
24
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Site:
Galley-Cafe Promenade
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Violation:
The solution in the sanitation bucket had a chlorine concentration of less than 50 ppm.
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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.
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Item No.:
26
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Site:
Galley-Deck 3 Dishwash
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|
Violation:
Two plates were found soiled with food debris on clean storage racks.
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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.:
26
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Site:
Galley-Deck 5 Potwash
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Violation:
Two pots were found soiled with debris on the clean storage racks.
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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.:
27
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Site:
Galley-Deck 4 Bakery
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Violation:
The underside area of the bread slicer was heavily soiled with more than one's day accumulation of 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.:
27
|
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Site:
Galley-Deck 5
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Violation:
The backflow prevention device on the back of the left combination oven was heavily soiled with grease.
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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.:
27
|
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Site:
Galley-Deck 3
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Violation:
The spray hose gun of combination oven #1001 was soiled with debris. The oven was previously 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.:
27
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Site:
Buffet-Windjammer Buffet Line #4
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|
Violation:
There were several difficult to clean gaps at the bottom of vertical profile strips around the undercounter combination ovens. These gaps were soiled with 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
|
|
Site:
Dining Room-Izumi
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|
Violation:
Numerous pieces of previously cleaned silverware were uncovered and unprotected on a table during preparation of the area. This occurred in the morning and service was at night.
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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.:
30
|
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Site:
Galley-Deck 3 Dishwash
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Violation:
The handwashing station at the soiled end of the in-use conveyor dishwasher did not have a waste receptacle. This was corrected.
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|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
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Item No.:
32
|
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Site:
Galley-Cafe Promenade Front Area
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|
Violation:
The uncovered waste receptacle near the handwash station had paper and other rejects with food residues.
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Recommendation:
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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Item No.:
32
|
|
Site:
Buffet-Crew Mess Beverage Station
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Violation:
A large uncovered waste receptacle had rejects with food residues. This item was corrected.
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|
Recommendation:
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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Item No.:
33
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Site:
Galley-Izumi Sushi Bar
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Violation:
On top of the sushi preparation counter, the deckhead was soiled with a liquid residue. The deckhead above this food preparation counter was constructed of decorative laminate panels that were not stainless steel. This area was previously cleaned and not in operation.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas. 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.:
33
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Site:
Galley-Deck 3 Dry Store Locker
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Violation:
The deck was soiled with a heavy red wine spill. At least one of the red wine boxes was broken and some others damaged by the leaking red wine.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. 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.:
33
|
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Site:
Galley-Deck 5 Children Line Pantry
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|
Violation:
A large gap was observed where the pipes penetrated the bulkhead in the technical compartment of the undercounter refrigerator.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
|
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Site:
Galley-Deck 5
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Violation:
The deck of the service elevator SL8 was heavily soiled with a brown liquid spill.
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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.:
33
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Site:
Other-Deck 9 Concierge Lounge
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Violation:
Two tables for food and clean utensils were placed partially on carpet. The carpet in front of the table used to display food was stained.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
34
|
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Site:
Galley-Izumi
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Violation:
The drinking fountain splashed the adjacent bulkhead during operation. This was corrected.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
|
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Site:
Galley-Izumi
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Violation:
The drain pipe for the undercounter refrigerator did not extend to the deck drain.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 4
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Violation:
The drinking fountain splashed and soiled the adjacent bulkhead and handwashing station while in operation. This was corrected.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Galley-Deck 4 Bakery
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Violation:
The utility sink was continuously leaking.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Windjammer Buffet Lines
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Violation:
The light intensity was less than 220 lux in many places behind the buffet lines at the food employee areas. Some of the deckhead light fixtures were not working.
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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.:
36
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Site:
Galley-Deck 5
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Violation:
The light intensity in front of the blast chiller was less than 220 lux. This was corrected.
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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.:
36
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Site:
Other-Deck 9 Concierge Lounge
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Violation:
The right corner of the back counter had a light intensity of less than 220 lux. Staff stated that that area was used for making drinks by a bartender.
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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.:
36
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Site:
Other-Deck 14 Diamond Lounge
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Violation:
The light fixture above the espresso machine did not work and the light intensity behind the machine was less than 110 lux.
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Recommendation:
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.
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Item No.:
37
|
|
Site:
Galley-Deck 5 Potwash
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|
Violation:
Several drips of condensate were falling onto the deck from the canopy over the in-use hood-type potwasher. The ventilation was not enough to remove the steam produced by the potwasher.
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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. Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
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Item No.:
37
|
|
Site:
Galley-Izumi Sushi Bar
|
|
Violation:
This restaurant was built new during the April-May 2015 dry-dock. A dedicated local exhaust was not installed over the back counter where three rice cookers were located. Staff indicated that usually only one rice cooker was used at that counter.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
38
|
|
Site:
Buffet-Windjammer Cleaning Station #1
|
|
Violation:
A wet mop was inside a dry bucket.
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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.:
39
|
|
Site:
Galley-Deck 4 Bakery
|
|
Violation:
At least 6 small flies were observed under the in-use bread slicer.
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|
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.
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Item No.:
39
|
|
Site:
Galley-Deck 3 Dishwash
|
|
Violation:
At least 2 flies were observed around the clean storage racks. One was seen under one of the racks.
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|
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.
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Item No.:
40
|
|
Site:
Pantry-Pool Bar
|
|
Violation:
The automatic door closing system on the outside door to the pantry and the door leading to the outside bar from the pantry was out of order and did not self-close.
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|
Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
44
|
|
Site:
Galley-Izumi Sushi Bar
|
|
Violation:
This restaurant was built new during the April-May 2015 dry-dock. There was no dedicated local exhaust over the back counter. Three rice cookers were on the counter. Staff indicated that usually only one rice cooker was used at that counter. The deckhead above the sushi preparation counter and the ice cookers was constructed of the same decorative laminate panels as the dining area.
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|
Recommendation:
12.13.3.3 Areas Not Identified - Activities that are not identified must not be introduced operationally onboard any vessel until the concept is submitted in writing to the VSP Chief for review.
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