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Item No.:
01
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Site:
Medical-Age Reporting
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Violation:
The incorrect port was listed on the July 28th 4 hour update report.
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Recommendation:
Ensure the correct voyage information is submitted on reports.
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Item No.:
02
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Site:
Medical-AGE Logs
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Violation:
An AGE symptomatic crew member reported to medical with symptoms starting at 16:00 on July 30. A second interview of the asymptomatic close contact occurred at 9:30 on August 1, which is prior to the full 48 hours after the AGE symptomatic crew member's symptoms began. No additional follow-up interviews were conducted.
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Recommendation:
When any crew member (food or nonfood employee) meets the case definition for AGE, take the following actions: (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.:
06
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Site:
Potable Water-Bunkering Analyzer
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Violation:
The ship's water sampling test kit varied from the analyzer reading for both pH and halogen. When sampling halogen levels, crew samples were: 0.78, 1.71, 2.8, 0.27, and 4.71. At the time samples were taken, the analyzer read: 1.7, 2.15, 2.6, 1.1, and 2.8, respectively. The inspector's sampling was within 0.2 for each sample. When sampling pH, crew samples were: 7.92, 7.97, and 7.9. The analyzer read 7.61, 7.58, and 7.9.
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Recommendation:
Ensure the halogen test kit used to calibrate the halogen analyzer is accurate to within 0.2 mg/L (ppm) for halogen and graduated in increments no greater than 0.2 mg/L (ppm) in the range of free residual halogen normally maintained in the potable water system. Ensure all reagents used with the test kit are not past their expiration dates. Where available, maintain appropriate secondary standards onboard for electronic test kits to verify test kit operation.
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Item No.:
11
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Site:
Medical-Crew Late Reporting
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Violation:
A nonfood employee experienced acute gastroenteritis (AGE) symptoms and reported to medical on July 27 at 10:29. Follow-up on July 28 at 17:12 indicated that the employee had additional symptoms of abdominal cramps after initial reporting. The employee was then released from isolation on July 28 at 17:28. The underlying illness column had 'none' recorded. However, medical staff indicated this specific crew member had reported to medical with AGE symptoms several times prior and would be evaluated for underlying medical conditions.
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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.:
20
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Site:
Other-Engine Control Room Coffee Station
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Violation:
Adhesive circles from a previously removed espresso machine were stuck to the top of the counter. This made the counter difficult to clean.
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Recommendation:
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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Bar-Great Outdoors
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Violation:
The under counter reach-in refrigerator beneath the beer tap had been out of order and was awaiting replacement parts since approximately 31 July 2017. Signage indicated the unit was not working, there was no food product stored here and the part to repair the unit was documented as ordered.
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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:
Preparation Room-Meat Slicer
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Violation:
The sealant on the non-food contact surface of the gauge plate was slightly separating from the surface on the top edge near the handle. This area was not soiled.
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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.:
24
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Site:
Galley-Garden Cafe - Deck 11
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Violation:
The rack-type warewasher in this area had an elevated final rinse of 203 F measured at the manifold. Both the inspector and staff used thermometers to confirm this temperature at the manifold. This was corrected immediately and confirmed by the inspector.
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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.:
27
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Site:
Other-Engine Control Room
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Violation:
The counter beneath a coffee maker was soiled with more than 1 days' worth of accumulation.
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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.:
29
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Site:
Buffet-Handwash Station at Entrance
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Violation:
The 3-faucet handwash station was measuring 129 F at the far right faucet. This was not a fixture which could not be adjusted by the user. Staff corrected this immediately and the inspector confirmed that the temperature was below 120 F (113 F).
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Recommendation:
Ensure handwashing sinks are equipped to provide water at a temperature of at least 38C (100F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, and other types of handwash sinks where the user cannot make temperature adjustments, ensure the temperature provided to the user after the mixing valve does not exceed 49C (120F).
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Item No.:
31
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Site:
Other-Bridge
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Violation:
An empty food bowl and a container of cleaner for the espresso machine were in the same cabinet.
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Recommendation:
Store poisonous or toxic materials used in the cleaning and maintenance of food areas in a cleaning materials locker so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
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Item No.:
38
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Site:
Other-Bridge
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Violation:
An empty food bowl and a container of cleaner for the espresso machine were in the same cabinet in this area. This cabinet did not have a sign stating 'cleaning materials only.'
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Recommendation:
Label the locker "CLEANING MATERIALS ONLY."
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Item No.:
39
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Site:
Buffet-Beverage Station
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Violation:
There was one live house fly observed in this area. The house fly did not come in contact with food or any other surface.
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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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