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Item No.:
11
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Site:
Medical-Close Contacts
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Violation:
During the 10/25 - 11/12/2010 cruise, there was one crew member with gastrointestinal illness. The cabin mate was isolated for 24 hours but was not followed up at 48 hours after onset of the ill crew member's symptoms.
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Recommendation:
Ensure that symptomatic food employees meeting the case definition for AGE are isolated in cabin or designated, restricted area until symptom-free for a minimum of 48 hours.
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Item No.:
21
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Site:
Buffet-Petty Officer Mess
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Violation:
In the technical compartment between the cold top and the bain marie, the insulation on the left pipe had the open cell foam exposed and the insulation was full of water.
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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.:
21
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Site:
Galley-Dishwash
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Violation:
The insulation on the steam pipes at the clean end of the rack-type dishwash machine was damaged
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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.:
21
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Site:
Galley-Pinnacle Grill
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Violation:
In the technical compartment for the bain marie, there was a gap on the left and right side of the floor of the compartment.
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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:
Galley-Deck 2
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Violation:
In the technical compartment for refrigeration unit 2.27A, there was a seam along the back of the floor of the compartment.
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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-Bistro - Port Side
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Violation:
In the technical compartment for the bain marie, the tack welds for the right side panel had separated, creating a gap at the floor juncture.
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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-Pizza/Pasta Station
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Violation:
The pipe insulation was loose in the technical compartment for the bain marie.
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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.:
21
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Site:
Buffet-Bistro - Starboard Side
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Violation:
At the end of the buffet counter by the entrance door, there was a gap between the cabinet and the bulkhead.
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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-Bistro - Starboard Side
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Violation:
The protective coating was peeling off one of the bulbs on a portable carving station.
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Recommendation:
Replace the bulb.
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Item No.:
22
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Site:
Food Service General-Dishwash Units
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Violation:
On the rack-type and flight-type dishwash units with a pressure gauge, the label below the final rinse pressure gauge and the gauge itself indicated a pressure range of 15-25 psi. The data plate indicated a final rinse pressure of 30 psi.
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Recommendation:
Ensure that the final rinse pressure is correctly indicated on the data plate and other labels on the machine.
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Item No.:
24
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Site:
Buffet-Bistro - Starboard Side
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Violation:
A bucket of sanitizing solution was measured at less than 50 ppm chlorine. The water was also cloudy. The bucket 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.:
33
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Site:
Buffet-Continental Breakfast Station
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Violation:
The cabinet/deck juncture was not coved along this station.
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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).
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Item No.:
34
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Site:
Buffet-Bistro - Port Side
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Violation:
In the technical compartment for the bain marie, there was a leak at the pipe directly above the deck drain.
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Recommendation:
Ensure that a plumbing system in a food area is maintained in good repair.
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Item No.:
36
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Site:
Buffet-Ice Cream Station - Port Side
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Violation:
There was insufficient light at the counter with the juice machine. The deckhead light above and to the right of the juice machine was missing the plastic cover.
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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. Ensure that light bulbs are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
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