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Item No.:
02
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Site:
Medical-Questionnaires
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Violation:
There have been 18 passengers with gastro-intestinal symptoms that were reportable cases during the last 13 cruises. There was no self-administered 72 hour food and activity questionnaires completed by 16 of these cases. Medical staff stated that the questionnaires were provided to all GI case passengers but they were not returned. No evidence or notations were found to indicate this in any logs and it was unclear if any efforts were made to ensure these forms were completed and returned.
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Recommendation:
Ensure that questionnaires containing all of the data elements that appear in the questionnaire found in Annex 13.2 and detailing activities and meal locations for the 72 hours before illness onset are distributed to all passengers and crew members who are gastrointestinal illness cases. Ensure that the completed questionnaires are maintained alongside the gastrointestinal illness surveillance log. A stronger effort should be made to ensure passengers complete and return the questionnaire's.
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Item No.:
11
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Site:
Medical-Gastrointestinal Illness
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Violation:
For the cruise dated 11-18 March 2011, the first gastrointestinal illness (GI) symptom of an assistant steward was on 3 March 2011 at 17:00. This crew member reported to the infirmary on 11 March 2011 at 10:30. This crew member went to work from 06:30 to 10:30 on 11 March 2011 while having GI symptoms.
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Recommendation:
Ensure that food employees suspected of, diagnosed with, or exposed to any communicable diseases caused by Salmonella typhi, Shigella spp., Escherichia coli O157:H7, or hepatitis A virus, or other communicable diseases that can be transmitted by food, are restricted from working with exposed food, warewashing equipment, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. The restricted individual shall not return to the above duties until they are symptom free for a minimum of 48 hours.
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Item No.:
20
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Site:
Food Service General-Ice Machines
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Violation:
There is an absorbent insulation panel attached to the interior upper surface of the ice machine compartment. This material was in contact with cold copper water pipes and was directly above the five hanging cuber panels in that ice making compartment. In the right side ice machine the insulation was wet in appearance and water leaked out when pressed lightly with a finger.
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Recommendation:
Ensure that materials used in the construction of multiuse utensils and food-contact surfaces of equipment are: (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.:
21
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Site:
Galley-Deck 2 Galley - Pastry
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Violation:
The door was loose and would not close tightly on undercounter reach-in refrigerator 2.17C.
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Recommendation:
Repair or replace the refrigerator door.
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Item No.:
21
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Site:
Bar-Lido Bar
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Violation:
There was an open hole in the front bar undercounter technical compartment rear center panel at a pipe penetration.
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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:
Buffet-Starboard Ice Cream Station
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Violation:
The power cable to the juice dispenser was coiled on the counter making cleaning difficult.
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Recommendation:
Shorten or otherwise elevate the power cable to make cleaning beneath the equipment easier.
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Item No.:
21
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Site:
Bar-Explorations Cafe
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Violation:
The power cable to the coffee machine at the front counter was coiled beneath the machine on the counter, making access for cleaning difficult.
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Recommendation:
Shorten or otherwise elevate the power cable to make cleaning beneath the equipment easier.
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Item No.:
22
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Site:
Galley-Bistro Dishwash
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Violation:
During active use of the flight-type conveyor dishwashing machine there was no water spraying thru any of the upper arm wash compartment spray nozzles.
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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-Bistro Dishwash
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Violation:
The in-use flight-type dishwash machine had a digital thermometer final sanitizing rinse temperature of 184 F, while the liquid-filled gauge type thermometer registered 210-222 F during the final rinse. The dish level water temperature measured only 168 F.
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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:
Buffet-Bistro - Waffle Line
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Violation:
Some of the previously cleaned bowls and one plate on the service counter were soiled with food residue. The soiled dishware was removed for washing.
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Recommendation:
Ensure that food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Buffet-Forward Beverage Station
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Violation:
There was an accumulated dust layer covering the top exterior of the juice dispenser.
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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.:
33
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Site:
Food Service General-Decks in Food Areas
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Violation:
The poured decking was pitted throughout and difficult to clean, with chipping along gutterway edges in the Bistro lines port and starboard, waffle line, asian station, Bistro dishwash, deck 3 galley corridors, and deck 3 galley beverage station and soup station. Repair work in galleys appears strong so far.
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Recommendation:
Ensure that decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas, are maintained in good repair.
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Item No.:
33
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Site:
Bar-Explorations Cafe
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Violation:
There was heavy dust soil present inside the cone type metal deckhead panels over the front bar.
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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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