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Item No.:
10
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Site:
Recreational Water Facilities-Whirlpool Spa Records
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Violation:
The maintenance portion of the whirlpool spa log records specified for week 1 and week 2 the cleaning and disinfection of the hair and lint strainers, but did not note any cleaning or disinfection for the hair and lint strainer housings. The pool maintenance log did specify both the strainer and strainer housings. Staff were questioned about the work performed and did state that the housings for the hair and lint strainers were cleaned and disinfected when the strainers were removed for cleaning.
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Recommendation:
As these logs are formulated by the corporate public health office, this finding should be passed to them for revision for this and all ships who use the current form.
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Item No.:
11
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Site:
Medical-Crew Gastrointestinal (GI) Illness Reporting
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Violation:
At 3:30 pm on 6 September a food area utility cleaner experienced GI illness symptoms. This staff member ate dinner in the crew mess at 6 pm and reported to the medical center at 7 pm. At 10 am on 10 September an engineer experienced GI illness symptom onset during a work break. This staff member went back to work at 10:30 am and reported to the medical center at 2 pm. Both crew members were disciplined.
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Recommendation:
When food employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document date and time of last symptom and clearance to return to work. When nonfood employees meet the case definition for AGE, ensure the following actions are taken: (1) isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) follow-up with and receive approval by designated medical personnel before returning crew to work; (3) document the date and time of last symptom and clearance to return to work.
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Item No.:
16
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Site:
Galley-Deck 5 - Cafe El Bachio
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Violation:
Two plastic cartons of milk were found at 46° and 47°F in the row closest to the door of the reach-in cooler. A carton was checked from the middle of the cooler was found at 37°F. The out of temperature milk was taken to a blast chiller.
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Recommendation:
Maintain potentially hazardous foods at 57°C (135°F) or above; or 5°C (41°F) or less.
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Item No.:
19
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Site:
Provisions-Deck 2 - Meat Freezer
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Violation:
The leak described in the first instance in violation 2 above, had pooled onto four cartons of veal and dripped down the sides of these cartons.
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Recommendation:
Protect food from contamination by storing the food: (2) In a clean, dry location; and (3) Where it is not exposed to splash, or other contamination.
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Item No.:
20
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Site:
Preparation Room-Deck 2 - Potato Room
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Violation:
The left potato peeler's door gasket was in extremely bad repair and difficult to clean. The ship replaced the door gasket while the inspection team was onboard.
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Recommendation:
Food contact equipment must be maintained in good repair and proper adjustment: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operating specifications of these guidelines.
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Item No.:
22
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Site:
Galley-Deck 3 - Cold Pantry
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Violation:
A wiping cloth sanitizer solution was heavily soiled with grease.
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Recommendation:
Ensure the sanitize solutions are maintained clean.
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Item No.:
24
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Site:
Galley-Deck 5 - Bistro on Five - Dishwashing
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Violation:
The sanitizing solution in the three compartment sink was measured at less than 50 PPM free chlorine residual. Additional chlorine was added to bring the solution up to 100 PPM.
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Recommendation:
Ensure sanitizing solutions are used with the following concentrations: (1) A chlorine solution with a concentration between 50 mg/L (ppm) and 200 mg/L (ppm).
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Item No.:
26
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Site:
Galley-Deck 3 - Cold Pantry
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Violation:
Sticker residue with a slight accumulation of food soil in it was found on a cutting board.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Preparation Room-Deck 2 - Potato Room
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Violation:
Old potato residue was found in the cracks in the gasket noted above. Dried soil was also noted in the vegetable processor that was stored as clean in the adjacent vegetable preparation area.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
33
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Site:
Provisions-Deck 2 - Meat Freezer
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Violation:
Water had accumulated in the deckhead and leaked around the right deckhead hatch and frame. Icicles had formed that were at least 10-inches long from this area. The hatch to the left also had icicles. The technical team examined the problem and determined that a exhaust ventilation pipe had a bad gasket allowing the moisture to drip onto the area above this hatch. Repairs were started immediately.
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Recommendation:
Ensure deckheads in food areas are maintained in good repair.
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Item No.:
33
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Site:
Preparation Room-Deck 2 - Poultry Preparation
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Violation:
Water was dripping from three locations on a center deckhead seam. The water was falling onto the main prep table in this prep room. The area was not in operation and no food was impacted.
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Recommendation:
Ensure deckheads in food areas are maintained in good repair.
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Item No.:
33
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Site:
Galley-Deck 3 / 4 - Main Galley - Dining Room Entrance
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Violation:
The deck was worn at the entrance to the galley's from the dining rooms creating a difficult to clean area.
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Recommendation:
Ensure decks in food areas are maintained in good repair.
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Item No.:
39
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Site:
Pantry-Pool Bar Pantry
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Violation:
There was a live mosquito on the handwash station side panel of the ice and water dispenser, near the pantry entrance. The insect was destroyed. A live fruit fly was observed flying in the area of the dishwash soiled landing counter.
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Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in the food storage, preparation, and service areas and warewashing and utensil storage areas aboard a vessel.
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Item No.:
42
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Site:
Children Area-Fun Factory
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Violation:
The water temperature at the sensored-faucet for the handwash sink in the child toilet reached temperatures over 120 °F when adjusted to the hottest setting.
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Recommendation:
Ensure the maximum water temperature for a handwashing station does not exceed 43°C (110°F).
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