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Item No.:
11
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Site:
Medical-Gastrointestinal Illness Reporting by Food Employees
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Violation:
For the cruise dated 24-27 February 2011 there was a food employee (cook) that did not report to medical when gastrointestinal illness (GI) symptoms began. The first GI symptom occurred in the morning of 25 February 2011, but the cook did not report to medical until the afternoon of 26 February 2011. For the cruise dated 20-24 February 2011 there was a food employee (cook) that did not report to medical when GI symptoms began. The first GI symptom occurred in the evening of 18 February 2011, but the cook did not report to medical until the morning of 20 February 2011. According to the medical staff, these crew members were counseled and the medical staff followed up with their supervisors.
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Recommendation:
Ensure that crew members report their symptoms to medical as soon as the symptoms begin. 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.
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Item No.:
27
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Site:
Bar-Bon Voyage
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Violation:
The top of the two coffee grinders and their electric cords were covered with dust. In addition, the counter under the units was soiled. This area was closed at the time of the inspection and had been previously cleaned.
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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-Palo/Remy
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Violation:
Clean glasses stored on a rack next to the handwash station were exposed to splash during handwashing.
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Recommendation:
Ensure that cleaned equipment and utensils, laundered linens, and single-service and single-use articles are stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 150 mm (6 inches) above the deck.
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Item No.:
28
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Site:
Dining Room-Animators
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Violation:
Three previously cleaned coffee carafes at waiter station 16490 were wet inside. They were stored upright, impeding air drying.
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Recommendation:
After cleaning and sanitizing, ensure that equipment and utensils are air-dried or adequately drained before contact with food.
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Item No.:
29
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Site:
Galley-Palo
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Violation:
The water temperature at the handwash sink was over 125F and the temperature could not be adjusted by the user. The area was not in active use. This was corrected.
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Recommendation:
Ensure that handwashing sinks are equipped to provide water at a temperature of at least 43C (110F) through a mixing valve or combination faucet. For handwash sinks with electronic sensors, where the user cannot make temperature adjustments, ensure that the temperature provided to the user does not exceed 52C (125F).
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Item No.:
33
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Site:
Dining Room-Enchantment Garden
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Violation:
The deck coving along the waiter station located by table 52 was damaged.
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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.:
36
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Site:
Buffet-Cabanas Port Deli Station
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Violation:
The lighting was less than 220 lux at the handwash station and adjacent counter. This was an item from construction and, according to the staff, a light will be added by the ship yard within the next two weeks.
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Recommendation:
Ensure that the light intensity is at least 220 Lux (20 foot candles) on food preparation surfaces, and at a distance of 75 centimeters (30 inches) above the deck in food preparation areas, handwashing facilities, warewashing areas, equipment, and utensil storage, pantries, toilet rooms, and consumer self-service areas.
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Item No.:
37
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Site:
Galley-Deck 3 - Hot Galley
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Violation:
Steam from combination oven 17807 was condensing on the deckhead and side of the exhaust hood and dripping to the deck. The oven was in the cleaning cycle.
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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.
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