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Item No.:
02
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Site:
Medical-Food Worker Records Retention
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Violation:
The medical records for the cabin attendant that reported to medical on 04 May 2010 and met the case definition for AGE could not be located. According to medical staff, such records are placed in the crew member's patient chart, which is often removed by the crew member when he/she departs the ship upon completion of his/her assignment, or transfers to another ship. Without this information, it is not possible to determine when the cabin attendant was symptom free.
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Recommendation:
Maintain copies of medical evaluations for 12 months for crew members reporting ill and meeting the AGE case definition.
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Item No.:
11
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Site:
Medical-Food Worker
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Violation:
A cabin attendant reported to medical on 4 May 2010 meeting the case definition for Acute Gastroenteritis (AGE). The cabin attendant was not listed as a food worker in the GI log. According to the medical staff, they were not aware that cabin attendants handle ice and other food related items.
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Recommendation:
Ensure that all crew members that routinely handle food or contact food surfaces, such as ventilation engineers that repair ice machines or cabin attendants that handle food and clean utensils, are treated and counted as food workers.
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Item No.:
17
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Site:
Galley-Reach-in Refrigertor 9.28A
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Violation:
A hotel pan of fresh, cut spinach was measured at 44°F - 45°F throughout. The spinach was moved to smaller pans and placed in the blast chiller.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, ensure that potentially hazardous food is maintained: (1) At 60°C (140°F) [roasts 54°C (130°F)] or above, or (2) At 5°C (41°F) or less.
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Item No.:
17
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Site:
Galley-Deck 2
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Violation:
There was a pan of cooked macaroni in undercounter refrigerator 2.33A. The macaroni was not entered in the cooling log.
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Recommendation:
Ensure that the cooling of all potentially hazardous foods, cooked and cooled on the vessel, are entered in the cooling logs.
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Item No.:
19
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Site:
Galley-
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Violation:
There was a small pan of sugar, removed from the original container, that not labeled.
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Recommendation:
Ensure that working containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Preparation Room-
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Violation:
The plastic cutting boards had severe gouges and nicks.
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Recommendation:
Ensure that surfaces such as cutting blocks and boards that are subject to scratching and scoring are resurfaced if they no longer can be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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Item No.:
21
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Site:
Preparation Room-
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Violation:
Wooden blocks were used to secure the trolleys. The wooden blocks were absorbent, and had holes, gaps, and seams.
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Recommendation:
Ensure that 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 that 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-Starboard Bistro Line
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Violation:
The countertop above station 97 was damaged, creating an open seam.
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Recommendation:
Ensure that 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:
Bar-Lido
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Violation:
The counter ice bin technical space was soiled and corroded.
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Recommendation:
Ensure that 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.
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Item No.:
22
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Site:
Galley-Warewash
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Violation:
The data plate on the conveyor dishwash machine indicated that the final rinse pressure should be 30psi. The machine mounted pressure gauge reading was 20psi.
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Recommendation:
Ensure that warewashing machines and their auxiliary components: (1) Are operated in accordance with the machine's data plate and other manufacturer's instructions. (2) A warewashing machine's conveyor speed or automatic cycle times are maintained accurately timed in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Deck 2 - Dishwash
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Violation:
Several conveyor belt finger links were missing. Finger links were on order.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 3 - Dishwash
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Violation:
The machine mounted final rinse temperature gauge reading during operation was 210°F - 230°F and there was no steam at the final rinse spray nozzles. The plate surface temperature reading was 161°F, The machine mounted final rinse temperature gauge was out of calibration.
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Recommendation:
Ensure that warewashing equipment is maintained in good repair and proper adjustment including: (1) Being maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; and (2) Maintaining water pressure, and water temperature measuring devices in good repair and ensuring their accuracy within the intended range of use.
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Item No.:
26
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Site:
Preparation Room-
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Violation:
One cutting board was found soiled and stored as clean in the clean storage rack.
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Recommendation:
Ensure that 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-Under Counter Refrigertor 9.30A
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Violation:
The technical space was soiled. In addition, there was tape covering the external thermometer. The tape was peeling leaving a sticky residue around the face of the unit.
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Recommendation:
Ensure that 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:
Bar-Lido
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Violation:
The counter ice bin technical space was soiled and corroded.
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Recommendation:
Ensure that 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
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Site:
Galley-Deck 3 - Dishwash
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Violation:
The clean coffee urns were stored upright. A few urns were wet inside.
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Recommendation:
Ensure that clean equipment and utensils are stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
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Item No.:
33
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Site:
Dining Room-Deck 2&3 - Wait Stations
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Violation:
The stations were not coved at each end were the carpet and hard deck meet the side partitions. These areas were soiled with food debris in the hard angles.
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Recommendation:
Ensure that bulkhead and deck junctures are coved (including galleys, pantries, deck/counter junctures at buffets, bars, waiter stations, and dining room work counters). Ensure that 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-
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Violation:
The food lift door tracks and the voids on either side of the door frames were soiled with food and other debris.
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Recommendation:
Ensure that 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:
Preparation Room-
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Violation:
There was loose/missing sealant along the coving/bulkhead juncture.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
33
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Site:
Galley-
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Violation:
The deck surface was worn and pitted in several areas.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are constructed and maintained for easy cleaning.
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Item No.:
37
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Site:
Galley-Deck 2 & 3 - Service Lines
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Violation:
All of the baine marie units temperature controls were set on high and there were no pans or covers on the units. Steam was emanating from the units and condensate was forming on the lower surface of each over shelf and on the face of the sneeze shields. The condensate was dripping onto the surfaces below. There was no food in the units at the time of the inspection.
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Recommendation:
When operating the baine marie units, ensure that pans are inserted, covers are installed, or that the temperature controls are set to prevent steam from forming condensate on nearby surfaces.
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Item No.:
37
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Site:
Galley-Warewash
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Violation:
There was condensate on the interior surfaces of the exhaust hood at the soiled end of the conveyor dishwash machine. The condensate was dripping onto the deck and soiled landing.
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Recommendation:
Ensure that 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 that ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads. Ensure that 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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