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Item No.:
11
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Site:
Medical-Crew Members Reporting
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Violation:
During two recent cruises, five crew members had onsets of gastrointestinal illness (GI) symptoms and worked while symptomatic before reporting to the medical center. An assistant cook had an onset of GI symptoms on 12 June at 18:30, but did not report to the medical center until 13 June at 17:48. A restaurant stewardess had an onset of GI symptoms on 15 June at 23:00, but did not report to the medical center until 16 June at 16:25. An assistant cook had an onset of GI symptoms on 17 June at 06:00, but did not report to the medical center until 18 June at 10:00. A massage therapist had an onset of GI symptoms on 5 June at 11:00, but did not report to the medical center until 5 June at 20:45. A hairdresser had an onset of GI symptoms on 6 June at 10:00, but did not report to the medical center until 7 June at 13:45. For all of these crew members, their time cards were reviewed to verify work history on these dates.
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Recommendation:
Ensure that food employees who have conditions or symptoms of boils, open sores, infected wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, or discharges from the nose or mouth report these conditions or symptoms to the vessel's medical staff and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. Ensure that non-food employees who have conditions or symptoms of gastrointestinal illness report to the vessel's medical staff and are restricted from working.
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Item No.:
13
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Site:
Medical-Food Workers Reporting
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Violation:
During the 12-19 June 2011 cruise, three food workers had onsets of gastrointestinal illness (GI) symptoms and worked while symptomatic before reporting to the medical center. An assistant cook had an onset of GI symptoms on 12 June at 18:30, but did not report to the medical center until 13 June at 17:48. A restaurant stewardess had an onset of GI symptoms on 15 June at 23:00, but did not report to the medical center until 16 June at 16:25. An assistant cook had an onset of GI symptoms on 17 June at 06:00, but did not report to the medical center until 18 June at 10:00. For all of these crew members, their time cards were reviewed to verify work history on these dates.
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Recommendation:
Ensure that all food workers report to the medical center upon the first signs or symptoms related to gastrointestinal illness and are restricted from working with exposed food, warewashing, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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Item No.:
19
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Site:
Other-D13 Store Room - Outside Cagney's Galley
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Violation:
Boxes of beverages were stored on a deck stand that was less than 6 inches (150 mm) above the deck.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
19
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Site:
Provisions-Beverage Cold Room
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Violation:
Three beer kegs were stored on the deck.
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Recommendation:
Ensure that food is protected from contamination by storing the food: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 centimeters (6 inches) above the deck.
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Item No.:
20
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Site:
Food Service General-Combination Ovens
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Violation:
There were slotted fasteners around the interior light boxes in the combination ovens.
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Recommendation:
Replace the slotted fasteners with low profile, non-slotted, non-corroding, and smooth fasteners.
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Item No.:
21
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Site:
Buffet-Garden Cafe - Pasta Station
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Violation:
The top center surfaces of the four induction cookers were peeling and rough.
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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-Cold Pantry
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Violation:
There was no manufacturer's data plate on the undercounter warewash machine.
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Recommendation:
Ensure that warewashing machines are provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: (1) Temperatures required for washing, rinsing, and sanitizing; (2) Pressure required for the fresh water sanitizing rinse; and (3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.
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Item No.:
24
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Site:
Buffet-Great Outdoors
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Violation:
A container of sanitizing solution was measured at less than 50 ppm chlorine. The area was closed at the time of the inspection. The solution was removed.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
24
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Site:
Bar-Jave Cafe
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Violation:
A container of sanitizing solution was measured at less than 50 ppm chlorine. The area was open at the time of the inspection. The solution was replaced.
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Recommendation:
Ensure that a chlorine solution used as a sanitizing solution has a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
27
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Site:
Galley-Bistro
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Violation:
There were gaps and seams around the four refrigerant lines where they penetrated the back of the technical compartment for undercounter refrigerator #8.
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Recommendation:
Close the gaps and seams.
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