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Item No.:
11
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Site:
Medical-Late Reporting
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Violation:
On 9 April, a nonfood-worker became ill with symptoms of acute gastroenteritis (AGE) at 0900 and reported to medical at 1311. The crew member worked from 0830-1300 that day but did not eat in crew mess while symptomatic. The crew member was in isolation at the time of inspection, but a supervisor reported that the crew member would receive additional training and a warning upon her return to duty.
On 31 March, a food worker became ill with symptoms of AGE at 1100 but reported to medical at 1305. The crew member did not work or eat in crew mess. The crew member was retrained.
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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-Close Contact Follow-Up
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Violation:
On 9 April, a crew member became ill at 1005 with symptoms of acute gastroenteritis (AGE) and reported to the medical center at 1016. The crew member reported three close contacts. The first interview with the close contacts was conducted approximately 12 hours after the crew member reported to the medical center. The medical staff reported that the close contacts had reported to the medical center on time, but were not interviewed because the medical staff was occupied with many patients, including patients with serious medical conditions.
On the same day, another crew member became ill with symptoms of AGE at 1200 and reported at 1235. The crew member reported three close contacts. The first interview for all 3 contacts was conducted approximately 10 hours after the crew member reported to the medical center.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions for the asymptomatic immediate-close contacts of the ill crew member: (1) restrict exposure to symptomatic crew member(s); (2) undergo a verbal interview with medical or supervisory staff, who will confirm their condition, provide facts and a written fact sheet about hygiene and handwashing, and instruct them to report immediately to medical if they develop illness symptoms; (3) complete a verbal interview daily with medical or supervisory staff until 48 hours after the ill crew members? symptoms began. Ensure that the first verbal interview is conducted within 8 hours from the time the ill crew member initially reported to the medical staff. If the asymptomatic immediate contact or cabin mate is at work, ensure that he or she must is contacted by medical or supervisory staff as soon as possible. Document the date and time of verbal interviews.
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Item No.:
16
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Site:
Pantry-Captain's Pantry Deck 8
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Violation:
An unopened gallon of milk had a 4-hour time control label in the undercounter refrigerator. There was no time control plan in the pantry, and the refrigerator was not labeled as a time control unit. The milk temperature measured less than 41F, so crew stated they would affix a 7-day discard label. The inspector and crew discussed options of adding a time control plan and labeling the unit, or using a 7-day discard label on potentially hazardous food in the refrigerator. Crew stated they would place items on temperature control and would use 7-day discard labels in lieu of using time control.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
08
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Site:
Potable Water-Deck 8 Crew Elevator ZA Lobby
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Violation:
The reduced pressure backflow prevention assembly for the connection of potable water to the 'glasses washing LC/973VX' was leaking with a steady stream of water. In addition, there were two different pipes striped blue/green/blue to indicate potable water. One was prior to the backflow preventer, which was correct. Another blue/green/blue line led to a connection point after the backflow preventer. Technical staff stated the line was technical water and was incorrectly striped.
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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. Maintain backflow prevention devices in good repair.
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Item No.:
22
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Site:
Provisions-Deck 0 Corridor Near Room 8 Frozen Miscellaneous
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Violation:
Over 30 gray bins were stored in the corridor adjacent to this room. The bins were stacked together, were soiled with food debris, and were wet. This was noted on the previous report near Crew Stair 30 on Deck 0. Crew reported that the bins were used for transporting food but had not been cleaned yet. The deckhead above did not extend all the way to the bulkhead. There was a gap between the deckhead and bulkhead which exposed the plenum above.
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Recommendation:
Ensure drainboards, utensils, racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation are provided for necessary utensil holding before cleaning and after sanitizing.
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Item No.:
33
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Site:
Provisions-Deck 0 Corridor Near Room 8 Frozen Miscellaneous
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Violation:
Over 30 gray bins were stored in the corridor adjacent to this room. The bins were stacked together, were soiled with food debris, and were wet. The deckhead above did not extend all the way to the bulkhead and the deck below was soiled. There was a gap between the deckhead and bulkhead which exposed the plenum above.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
*
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Site:
Potable Water-Pipe Disinfection
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Violation:
In May 2017, four backflow preventers for coffee and juice machines in the crew mess, staff mess, and main galley were leaking and replaced; however, there were no records to document the disinfection of the devices at 50 ppm chlorine for 4 hours. Crew reported that new devices had been installed.
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Recommendation:
Clean, disinfect, and flush potable water tanks and all affected parts of the potable water distribution system with potable water: (1) before being placed in service; (2) before returning to operation after repair, replacement; or (3) after being subjected to any contamination, including entry into a potable water tank. Disinfect after potential contamination by increasing the free residual halogen to at least 50 mg/L (ppm) throughout the affected area and maintain this concentration for 4 hours or by way of another procedure submitted to and accepted by VSP.
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Item No.:
22
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Site:
Galley-Aft Starboard Dishwash
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Violation:
The second to the left nozzle on the upper final rinse arm was not producing a fan-like pattern of the aft starboard dishwasher. The auxiliary arm was removed and some black debris came out of the arm; staff stated the machine should be cleaned every two hours in order to prevent the buildup of debris in the recirculated auxiliary rinse.
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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. Ensure warewashing machines, drainboards, and the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths are cleaned: (1) before use; (2) throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; (3) at least every 24 hours (if used).
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Item No.:
22
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Site:
Galley-Forward Starboard Dishwash
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Violation:
The final rinse gauge was not working properly; the gauge stated final rinse temperatures between 132-162F during the operation, but the final rinse temperature was over 180F when measured at the spray arm surface. Staff showed the inspector a requisition order for the spare parts.
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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-Aft Port Dishwash
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Violation:
The wash tank 2 had a second plate missing which prevented the tank from refilling properly and caused fluctuating temperatures in the wash tank. Also, the float switch was not working, which caused the tank to continuously refill. Staff showed the inspector a requisition order for the spare parts.
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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.:
26
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Site:
Galley-Bakery
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Violation:
The previously cleaned deck-mounted mixer had some white food debris on the shield.
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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.:
20
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Site:
Galley-Garde Manger
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Violation:
A seam was on the back plate of the deli slicer. This was corrected.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (3) finished to have a smooth, easily cleanable surface. 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.
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Item No.:
20
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Site:
Preparation Room-Potato Preparation
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Violation:
The sealant on the gasket of the door was peeling on the right potato peeler. This was repaired.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Design and construct food contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. 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.
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Item No.:
18
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Site:
Preparation Room-Meat Thaw Walk-in Refrigerator
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Violation:
Two containers of ground beef were stored over two containers of tenderloin. This was corrected.
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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.
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Item No.:
20
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Site:
Provisions-Dry Store
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Violation:
At least ten gray bins had difficult-to-clean features as the plastic was peeling inside the bins. Staff stated they replace these bins every week.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
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Item No.:
18
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Site:
Galley-Walk-in Refrigerator
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Violation:
Raw ground beef was stored over raw pork.
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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.
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Item No.:
33
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Site:
Galley-Dishwash
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Violation:
Water was dripping from a deckhead speaker on the soiled side of the machines onto the deck.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
20
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Site:
Galley-Ice Machine
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Violation:
The port ice machine was out of service and the evaporative condenser was peeling. Staff showed a requisition order for parts that had been placed.
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Recommendation:
Materials used in the construction of multiuse utensils and food contact surfaces of equipment must be: (1) durable, corrosion resistant, and nonabsorbent; (2) sufficient in weight and thickness to withstand repeated warewashing; (3) finished to have a smooth, easily cleanable surface; and (4) resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
16
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Site:
Buffet-Deli
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Violation:
The operation of the deli was over four hours and 4-hour discard labels were not on containers of cheese, ham, and mayonnaise. Also, a container of roasted chicken had a 7-day discard label stored inside a time control unit (10DL1).
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours).
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Item No.:
16
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Site:
Galley-Deli Pantry
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Violation:
A container of roasted butt pork had an 8-day discard label, instead of a 7-day discard label. This was fixed.
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Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
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Item No.:
28
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Site:
Galley-Bakery
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Violation:
The dough kneader, used two days ago, was wet and not allowed to properly air dry.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
26
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Site:
Preparation Room-
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Violation:
One previously cleaned white container was soiled with food debris.
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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.:
33
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Site:
Galley-Ice Machine
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Violation:
Water was dripping from the deckhead air supply unit onto the deck.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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