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Item No.:
11
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Site:
Medical-Crew Gastrointestinal (GI) Illness Reporting
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Violation:
A restaurant steward with onset of diarrhea symptoms at 5 pm on 20 March reported to the medical facility at 8:20 pm. This food employee worked from 5-8 pm the same day. On 21 March a waiter with onset of diarrhea symptoms at 3 pm reported to the medical facility at 8 pm. This food employee worked from 4:30 to 8 pm on 21 March and also ate dinner at the crew mess that day. Both crew members were sufficiently trained on the need to report such GI illness symptoms immediately, and both received written disciplinary action for failure to report and working while symptomatic. There was a very similar finding in the 16 February Vessel Sanitation inspection report.
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Recommendation:
Ensure 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.:
16
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Site:
Buffet-Market Cafe - Port Serving Line # 5
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Violation:
There were trays of potentially hazardous foods inside the three door undercounter reach-in refrigerators labeled #12 and #13, but there was no sign posted on the outside of these refrigerators indicating they were time control units. There was a notation of both units as time control in the posted time control plan.
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Recommendation:
Maintain a written time control plan(s) that ensures compliance with these guidelines on the vessel and make it available for review during inspections. Post a time control plan at each outlet where time control is used. Ensure plan(s): (1) Includes set-up and discard times for each outlet. (2) List refrigeration and hot holding units (compartments and cabinets) on time control (the physical units must also be labeled as such). (3) Describe or show the flow of potentially hazardous food from when last in temperature control to placement in time control and discard.
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Item No.:
19
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Site:
Buffet-Market Cafe - Lines 2 and 5
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Violation:
On the starboard buffet serving line #2 the handles of the serving tongs for muffins and sliced bread were both in contact with the food. The same condition was observed for serving tongs on the port side line #5, where the handles were in contact with cantaloupe melon and rolls.
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Recommendation:
Ensure that monitors for each buffet area are looking closely at the serving utensils and making adjustments or replacing those where the tong handle is touching the foods on display.
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Item No.:
19
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Site:
Preparation Room-Bakery/Pastry Preparation
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Violation:
There was a folded piece of dough on the top shelf of an open storage trolley which was not wrapped or otherwise covered inside the walk-in freezer.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; and (4) At least 15 centimeters (6 inches) above the deck.
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Item No.:
21
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Site:
Buffet-Market Cafe - Port Beverage Station
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Violation:
There was a continuous water leak from the underside of the counter model ice/water dispenser.
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Recommendation:
Ensure nonfood contact equipment is maintained in good repair and proper adjustment including: (1) Equipment maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these guidelines; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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Item No.:
22
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Site:
Galley-Market Cafe Galley - Dishwash
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Violation:
The in-use flight-type conveyor dishwash machine had a partially clogged final rinse upper spray arm nozzle (far left) that was producing a poor spray pattern during the final rinse cycle. Staff corrected this during the inspection.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (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.:
22
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Site:
Food Service General-Conveyor Dishwash Machines
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Violation:
The conveyor dishwash machines located in all food areas were a rack conveyor type and the mounted data plate on each gave a speed for low and fast settings of meters/minute rather than minimum transit time. These data plate values and descriptions were taken directly from the operating manual of the manufacturer according to staff.
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Recommendation:
Ensure a warewashing machine is provided with an easily accessible and readable data plate affixed to or posted adjacent to the machine that indicates the machine?s design and operating specifications including the: (1) wash tank, rinse tank(s) if present, and final sanitizing rinse temperatures; (2) pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; (3) conveyor speed in feet per minute or minimum transit time for belt conveyor machines, minimum transit time for rack conveyor machines, and wash and final sanitizing rinse times as specified by the manufacturer for stationary rack machines.
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Item No.:
22
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Site:
Galley-Deck 6 Main Galley - Aqua
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Violation:
The hood-type pot wash machine was operating with the door in disrepair. A locking pin was missing from the door upper which allowed water to splash out during the wash cycle onto anyone passing by and water was pooling on the deck below.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction of these guidelines; (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.:
26
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Site:
Buffet-Market Cafe - Starboard Beverage Station
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Violation:
One of the previously cleaned and wet plastic cups in the center of the tray of cups at the beverage station for passenger self-service was heavily soiled inside with a heavy white debris.
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Recommendation:
Ensure food contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized.
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Item No.:
28
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Site:
Buffet-Market Cafe - Starboard Beverage Station
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Violation:
A tray filled with just cleaned plastic cups was set out for passenger self-service at the starboard beverage station. These cups were inverted on the serving tray, but all were wet and all were draining on the tray so the lip-contact surfaces were in standing water. This same issue was found on the previous inspection at the port side beverage station.
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Recommendation:
Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted. Store cleaned equipment and utensils, laundered linens, and single-service and single-use articles: (1) in a clean, dry location; (2) in a location where they are not exposed to splash, dust, or other contamination; (3) at least 150 millimeters (6 inches) above the deck.
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Item No.:
33
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Site:
Dining Room-Moderno Dining Room - Salad Bar
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Violation:
There were three circular columns connecting the underside of the salad bar and soup buffet station to the hard deck below. Around each small column was a removable stainless steel collar. The deck juncture with the base of each column was not coved. The deck below each removable collar for these columns was soiled with an accumulation of dirt and food debris.
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Recommendation:
Cove all bulkhead/deck, equipment/deck, cabinet/deck, and deck sink coaming/deck junctures (including galleys, pantries, buffets, bars, waiter stations, dining room work counters, provisions, food storage rooms, equipment/utensil storage rooms, and toilet rooms intended for use by galley personnel). Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
39
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Site:
Buffet-Market Cafe - Entry to Galley
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Violation:
In the small entry to the galley between serving lines 1 and 2 a live fruit fly was observed on a deckhead panel,
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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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