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Item No.:
02
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Site:
Medical-Acute Gastroenteritis Logs (AGE)
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Violation:
On 13 July and 5 July, information in the Underlying Illness column in the AGE log included patient medical history information not directly pertinent to an underlying cause of AGE. The medical staff explained that this is part of the STARDOCS system and when the 'Past Medical History' section is populated this information is transferred to the Underlying Illness column on the AGE log.
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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) 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:
Potable Water-Forward Evaporator Room
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Violation:
The recently painted potable water line to the eyewash station in this room was not striped or identified as such.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations. Stripe or paint these lines at 5 meters (15 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings, including potable water supply lines in technical lockers. Do not stripe or paint potable water lines after reduced pressure assemblies as potable water. Uniquely identify all refrigerant brine lines in all galleys, pantries, and cold rooms to prevent cross-connections.
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Item No.:
43
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Site:
Ventilation-Deck 3 Port and Starboard Fan Rooms
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Violation:
The housing for the bag filters in the fan rooms on both sides of the ship had a significant build up if sand and foreign material in each unit.
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Recommendation:
Keep air handling units clean.
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Item No.:
19
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Site:
Food Service General-I-95 Transportation Corridor
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Violation:
A food transportation cart with an open clear plastic food bin with at least 4 heads of lettuce, a dozen uncut tomatoes and 2 gallon containers of salad dressing was left unattended in the main provisions corridor. This area was not constructed for food storage and had soiled pipes and wires directly above the food. The food was discarded.
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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.:
28
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Site:
Galley-Warewash
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Violation:
The black plate divider on a mobile plate trolley was soiled with a white substance. Three stacks of clean plates were stored on this trolley and were sent to be rewashed.
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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.:
22
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Site:
Galley-Potwash
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Violation:
The mechanical potwash machine had been out-of-order since 21 June. Documentation provided to the inspector indicated that the spare parts needed to repair the machine had been ordered.
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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:
Galley-Potwash
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Violation:
Water was dripping from a technical hatch in the deckhead above the three compartment sink into the wash compartment. The three compartment sink was in operation while the water was dripping into the wash compartment.
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Recommendation:
Ensure the wash, rinse, and sanitize solutions are maintained clean.
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Item No.:
34
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Site:
Galley-Potwash
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Violation:
The leak previously identified was caused by a water pipe that was in disrepair above a three compartment sink. The water accumulated in the deckhead and was dripping through a technical hatch into the sink during operation.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
33
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Site:
Galley-Potwash
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Violation:
Streaks of brownish water were running down the bulkhead from deckhead juncture by the soiled storage landing to the right of the three compartment sink and staining the bulkhead.
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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:
Galley-Pizzeria
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Violation:
The deckhead vent above the pizza display case was heavily soiled with dust and grease.
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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.:
25
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Site:
Buffet-Starboard Outside Beverage Station
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Violation:
Two previously used soiled rags were left in the scupper under the coffee machine.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (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; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
20
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Site:
Buffet-Blue Iguana
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Violation:
The synthetic coating on the rotating metal plates on the tortilla maker was cracked and peeling in several locations making them difficult to clean.
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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.:
40
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Site:
Galley-Steakhouse
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Violation:
The door to the outside deck was ajar when the inspector arrived in the area potentially allowing pests to enter the area.
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Recommendation:
Protect entry points where pests may enter the food areas.
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Item No.:
27
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Site:
Galley-Steakhouse
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Violation:
The technical housing for the operating lever on the salamander was heavily soiled with dust, grease, and 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.:
22
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Site:
Room Service-Warewash
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Violation:
The hood type glass wash machine had been out-of-order since 20 June. Documentation provided to the inspector showed the spare parts needed to the repair the machine had been ordered.
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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.:
27
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Site:
Galley-Port Aft Ice Machine
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Violation:
The insulation around the ice crusher chute was heavily soiled with a black substance that could easily be transferred to the ice.
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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.:
19
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Site:
Galley-Cold Room 11-10
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Violation:
Condensation was accumulating on the deckhead in front of the evaporator and was dripping onto two portable trolleys filled with food. Both trolleys had an empty tray on the top shelf that protected the food from contamination.
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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.:
33
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Site:
Galley-Cold Room 11-10
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Violation:
The deckhead was in disrepair which resulted in the condensation previously noted accumulating on the deckhead in front of the condenser unit and dripping onto two portable trolleys filled with food. Both trolleys had an empty tray on the top shelf that protected the food from contamination.
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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:
Galley-Soup Kettles
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Violation:
Water was dripping down the outside of the front right corner of the hood canopy in several locations from the deckhead juncture. It was dripping on the preparation table to the right of the soup kettles. No food preparation was occurring at the time of the inspection.
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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.:
28
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Site:
Galley-Soup Kettles
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Violation:
The previously noted water from the hood canopy was dripping on the preparation table to the right of the soup kettles potentially contaminating food preparation surfaces. No preparation was occurring at the time of the inspection.
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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.:
33
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Site:
Galley-Port Glass Wash Machine
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Violation:
Water was dripping from the deckhead and pooling on top of the curved area on the clean end of the rack-type glasswash machine.
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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.:
25
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Site:
Galley-Wiping Cloths
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Violation:
Multiple food workers were holding wiping cloths in their hands when the inspector entered the galley. When asked what the wiping cloths were for, one crew member stated for wiping down the counter top and another said for holding hot hotel pans as they are taken to/from the buffet lines. Three separate wiping cloths were touched by the inspector, and all three were wet. Crew did not have a bucket of sanitizing solution prepared to store wet wiping cloths.
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Recommendation:
Restrict wiping cloths to the following: (1) Cloths used for wiping food spills are used for no other purpose; (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; (3) Dry or wet cloths used with raw animal foods are kept separate from cloths used for other purposes. Wet cloths used with raw animal foods must be kept in a separate sanitizing solution; (4) Wet wiping cloths used with a freshly made sanitizing solution and dry wiping cloths are free of food debris and visible soil.
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Item No.:
20
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Site:
Buffet-Crew Mess Beverage Station
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Violation:
The dispensing tube on the bulk milk and bulk cream was longer than 1 inch.
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Recommendation:
Cut bulk milk dispensing tubes 45 degrees on the diagonal, leaving no more than 25 mm (1 inch) protruding from the chilled dispensing head.
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Item No.:
18
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Site:
Preparation Room-Cold Room A1-10
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Violation:
One tray of ground beef was stored on the top shelf of a storage rack above other whole cuts of beef.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food so that products do not physically touch and so that one product does not drip into another. (2) Separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas. (3) Cleaning and sanitizing equipment and utensils. (4) Storing the food in packages, covered containers, or wrappings. (5) Cleaning visible soil on hermetically sealed containers of food before opening. (6) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened. (7) Separating damaged, spoiled, or recalled food being held on the vessel. (8) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
39
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Site:
Provisions-Dry Store 1
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Violation:
Three small white moths were observed in different areas of the dry store room.
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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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