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Item No.:
02
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Site:
Medical-Acute Gastroenteritis (AGE) Surveillance Log
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Violation:
For some unknown reason persons with upper respiratory conditions, such as influenza, were listed along with gastrointestinal (GI) illness cases on the AGE surveillance log. Staff stated this is not something within the electronic medical program that they control.
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Recommendation:
Make whatever changes needed or provide further instructions to users to ensure only GI case data is included in the AGE log.
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Item No.:
11
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Site:
Medical-Crew GI Illness Reporting
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Violation:
On 3 January, 2015 a shop assistant was listed on the Acute Gastroenteritis (AGE) log with GI illness onset at 8:20 a.m. This staff member noted the symptoms began at 10:30 a.m. in their questionnaire. They also declared that lunch meal was consumed at 11:30 a.m. in the crew mess. According to the AGE log, this crew member reported to the medical center at 5:20 p.m. the same day. In a separate manual document within this record the time of report to medical was listed as 4:44 p.m.
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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-Crew Galley - Hot Galley
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Violation:
Three pans of food were set on two separate range tops, and each pan had a 4-hour discard label affixed. One pan of cooked hot dogs was set on the first range top, and pans of chicken sauce and beef sauce were set on the second range top. The posted time as a public health control plan did not identify either range top as a time control unit and neither was labeled for time control.
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Recommendation:
Update the written time control plan to list the ranges where time control will be used. 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): (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.:
16
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Site:
Galley-Crew Galley - Hot Galley
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Violation:
The posted time control plan stated that when the time from set-up through the end of the service period exceeds four hours that foods would be labeled with the 4- hour discard time. The bain marie was listed as a time control unit, and according to the plan, the dinner set-up through service end was 4 p.m. to 9 p.m. There were no 4-hour discard labels for the pans of tomato sauce, couscous with cooked vegetables, or lamb stew, which were in the bain marie at this period. Staff immediately created and applied stickers for each of these pans.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours.
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Item No.:
16
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Site:
Buffet-Ocean View- Pizza/Pasta Station
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Violation:
The containers of vegetables, such as cut tomatoes and cut leafy greens, on the passenger self-service line did not have 4-hour discard labels on the individual containers. A single label was affixed at the cold basin for all the condiment pans of food. The service period was greater than 4 hours. This was corrected.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours).
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Item No.:
16
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Site:
Buffet-Ocean View- Pizza/Pasta Station
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Violation:
The pizzas out for passenger self-service did not have 4-hour discard labels. The service period was greater than 4 hours. This was corrected.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours).
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Item No.:
16
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Site:
Buffet-Ocean View- Pizza/Pasta Station
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Violation:
The tray containing bags of shredded cheese did not have a 4-hour discard label in the time control undercounter refrigerators. The trays containing cooked pastas did not have individual 4-hour discard labels in the time control undercounter refrigerator. The undercounter refrigerators had the 4-hour discard labels on the outside doors. The service period was greater than 4 hours.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours).
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Item No.:
16
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Site:
Buffet-Ocean View- Pizza/Pasta Station
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Violation:
The undercounter warmer containing pasta sauces did not have individual 4-hour discard labels; the label was on the outside of the time control warmer unit. The service period was greater than 4 hours.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours.
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Item No.:
16
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Site:
Buffet-Ocean View- STBD Beverage Station
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Violation:
The time control plan listed undercounter refrigerator 14-14 as on time control, but this was being used for temperature control.
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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.:
16
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Site:
Galley-Deck 4- Pastry
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Violation:
The time control labels for the upright time control refrigerator holding cheesecakes and chocolate grandma cakes in the galley stated 1600-2200. This was corrected to discard at 2000.
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Recommendation:
If time only?rather than time in conjunction with temperature?is used as the public health control for a working supply of potentially hazardous food before cooking, or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, ensure the food (3) Is marked or otherwise identified to indicate the time 4 hours past the point in time when the food is removed from temperature control (if the time between service set-up and closing is greater than 4 hours. and (4) Is discarded within 4 hours of placement on time control.
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Item No.:
16
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Site:
Galley-Qsine/Tuscan
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Violation:
A tray of prosciutto, stored in an upright refrigerator on temperature control, had temperatures between 48-52F, as measured by the inspector's and staff's thermometers. Staff stated the tray was taken out a hour prior to prepare the antipasti plates. The tray was sent to the blast chiller.
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Recommendation:
Except during preparation, cooking, or cooling, or when time is used as the public health control, maintain potentially hazardous foods at 5C (41F) or less.
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Item No.:
19
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Site:
Buffet-Ocean View- Gelateria
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Violation:
The ice scoop was stored in the unshielded/uncovered well on the front line, adjacent to the ice cream display freezer, was not protected from passengers.
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Recommendation:
During pauses in food preparation or dispensing, ensure food preparation and dispensing utensils are stored: (5) In a clean, protected location.
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Item No.:
21
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Site:
Galley-Deck 12- Oceanview Preparation
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Violation:
The butler pantry had galvanized shelving which stored clean plates, utensils, cups and saucers. The shelving was slightly corroded in some areas.
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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. 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.:
24
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Site:
Buffet-Ocean View- Pizza/Pasta Station
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Violation:
The bucket of sanitizing solution had a concentration less than 50 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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