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Item No.:
*
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Site:
*General Comments-Cooling Logs - Kudos
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Violation:
The vessel was placing a sticker with the corresponding discard date on each page of the cooling logs. This allowed the cooks to easily identify the correct discard date for every food item on the log, minimizing the risk of errors. This also allowed the management to easily identify items when cross-checking the prepared foods under temperature control against the cooling logs.
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Recommendation:
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Item No.:
*
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Site:
Integrated Pest Management-Rat Guards
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Violation:
The 2 forward mooring lines did not have rat guards.
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Recommendation:
Install rat guards.
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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
For the 3 previous cruises, the total numbers of passengers and crew were entered as 0 on the AGE surveillance logs. The totals were found on another form in Medical. In addition, for the voyage dated 10/27 to 11/17, it was indicated that a crew member had an illness onset at 0800 on 11/16 and reported to the clinic at 0800 on 11/17. The nurse's notes indicated that the actual onset was 1800 on 11/16, not 0800.
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Recommendation:
Ensure the information on the AGE surveillance log is complete and accurate.
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Item No.:
11
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Site:
Medical-Crew Reporting
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Violation:
On 8 December a food handler (cabin steward) had an onset of AGE symptoms at 1330 but did not report to medical until 1700. The work record indicated that he worked until 1530 that day. The crew member was counseled. In addition, the vessel had a program where crew members were issued notices twice per month regarding immediate reporting of AGE symptoms and this crew member had received the notices.
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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.
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Item No.:
19
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Site:
Galley-
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Violation:
A deck pallet with several bags of rice was stored in between two garbage bins. The bins were not in contact with a rice. A new location for the pallet of rice was identified.
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Recommendation:
Protect food from contamination by storing the food: (3) Where it is not exposed to splash, dust, or other contamination.
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Item No.:
21
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Site:
Buffet-Starboard Salad Station
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Violation:
The counter between the cold wells was cracked in several locations. According to the staff, this countertop was scheduled to be replaced during the March/April 2014 dry dock.
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Recommendation:
Ensure 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-Deck 3 Dishwash Area
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Violation:
The final rinse temperature gauge on the flight-type conveyor dishwash machine was reading between 210 and 220F. The final temperature at the utensil surface was below 170F and no steam was coming from the nozzles, indicating that the gauge was not working properly.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (2) water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
33
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Site:
Food Service General-Decks
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Violation:
The vessel had recently painted several food area decks, but the paint was not applied properly and was peeling and pitted in some areas of the buffet preparation room, main galley (decks 2 and 3), and lido service lines. New paint had been ordered and would be reapplied. In addition, several areas were planned to be replaced with diamond plate stainless steel during the March/April 2014 dry dock.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
37
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Site:
Galley-Dishwash Area
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Violation:
Condensate was collected on the bulkhead, deckhead, and exhaust hood around the soiled end of the conveyor dishwash machine. Some of the condensate was also dripping from the edge of the exhaust hood to the soiled landing. The ventilation in the area was sufficient, but it was determined that the air supply was blowing too strongly on the exhaust hood and surrounding area, causing condensation when the steam from the dishwash machine contacted the exhaust hood, deckhead and bulkhead. According to the staff, a new booster had been installed in the A/C unit two days prior and the system still needed adjustment and balancing. The air supply was adjusted and the condition was improved when the inspector returned to the area.
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Recommendation:
Ensure condensate does not collect and drip.
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Item No.:
37
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Site:
Galley-Deck 2 Hot Galley
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Violation:
Condensate was collected on the deckhead above one of tilting pans. Food was cooking in the pan with the lid open, generating a large amount of steam. The lid was immediately lowered and the condensate wiped off. No food was impacted.
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Recommendation:
Ensure condensate does not collect.
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Item No.:
37
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Site:
Buffet-Starboard Bistro Line
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Violation:
Water was dripping from the deckhead to the counter below. The area was not in service during the inspection. It was determined by the vessel staff that there were no pipes overhead and that the likely source of the water was condensate from the A/C pipes. The deckhead panels were wiped down.
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Recommendation:
Ensure condensate does not drip from the deckhead.
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