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Item No.:
02
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Site:
Medical-Acute Gastroenteritis Logs (AGE)
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Violation:
The medical team was transitioning from a spreadsheet based AGE log to an electronic medical database. There were two different AGE logs for the same cruise November 18 to November 25. The old AGE log identified the cruise as 3242 and the new AGE log identified the same cruise as 591. There were many discrepancies in the old AGE log. For example, some of the items were that the underlying illness was not related to AGE, patient temperatures were missing and recorded in both Celsius and Fahrenheit, and different crew positions for the same crewmember. Close inspection of the new electronic medical database AGE log contained information that was transcribed incorrectly from the handwritten patient charts. Staff explained this was due to medical staff becoming familiar and comfortable using the new system.
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Recommendation:
Ensure the information on the AGE log is accurate anc complete.
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Item No.:
11
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Site:
Medical-Late Report
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Violation:
On 31 October a food handler reported that they were symptomatic at 1300. This crewmember late reported to medical on 2 November at 0900. While symptomatic the crewmember ate in the staff and worked while symptomatic. This crewmember was disciplined and discharged from the ship.
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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.:
15
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Site:
Provisions-Fruit Walk-in Cooler
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Violation:
One bunch of bananas in a box stored in the back of the room under the condenser unit contained white mold. These bananas were discarded.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
16
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Site:
Preparation Room-Walk-in Cooler
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Violation:
Two Lexan containers of cut mixed greens and one Lexan container of cut romaine lettuce did not reach 41F or below within four hours of the cooling process. The cut mixed greens were placed in the walk-in refrigerator at 11:09am the day of the inspection with an initial temperature of 66F, and the cut romaine lettuce was placed in at 11:21am with an initial temperature of 67F. The inspector observed the cut leafy greens in the walk-in refrigerator with about 30 minutes left in the cooling process, and the internal temperature of each was measured in the low 50s. Staff tried to cool each container with ice to reach 41F or below before the end of 4-hour cooling period but were unsuccessful. The cut mixed greens and cut romaine lettuce were discarded.
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Recommendation:
Ensure cooked potentially hazardous food is cooled from 57C (135F) to 21C (70F) within 2 hours and from 21C (70F) to 5C (41F) or less within 4 hours.
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Item No.:
17
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Site:
Preparation Room-Walk-in Cooler
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Violation:
The two Lexan containers of cut mixed greens and one Lexan containers of cut romaine lettuce were covered with plastic film and placed in the walk-in refrigerator to cool. This prevented the each container of cut leafy greens to reach 41F or below within four hours of cooling.
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Recommendation:
Ensure cooling is accomplished using one or more of the following methods based on the type of food being cooled: (1) Placing the food in shallow pans; (2) Separating the food into smaller or thinner portions; (3) Using blast coolers, freezers, or other rapid cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. When placed in cooling or cold-holding equipment, ensure food containers in which food is being cooled are arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered?or uncovered if protected from overhead contamination?during the cooling period to facilitate heat transfer from the surface of the food.
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Item No.:
19
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Site:
Preparation Room-
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Violation:
A working container of oil on the center preparation table was not labeled.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
19
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Site:
Galley-Lido Market Omelet/Salad Station
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Violation:
Approximately 6 soiled green salad bowls were placed on the top shelf of the stainless steel storage rack instead of being taken immediately to the warewash area. The stainless steel shelf was filled with hotel pans of food.
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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.:
19
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Site:
Galley-Deck 2 Garde Manger
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Violation:
Hotel pans of lentils, sesame seeds, and pine nuts out of their original container were stored on the preparation counter without a label.
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Recommendation:
Ensure containers holding food or food ingredients that are removed from their original packages for use on the vessel, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar are identified with the common name of the food.
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Item No.:
20
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Site:
Galley-Blast Chiller
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Violation:
The blast chiller had been out of service for about 1 week. Staff stated the spare parts needed to repair the unit had been ordered.
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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; and (2) Cutting or piercing parts of can openers must be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
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Item No.:
21
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Site:
Buffet-Dive-in Buffet Counter
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Violation:
The glass sneeze shield at the salsa station on the cold buffet line was chipped in several locations, making cleaning difficult.
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Recommendation:
Ensure 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.:
22
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Site:
Galley-Lido Market Warewash
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Violation:
The digital temperature gauge on the in-use flight-type conveyer dishwash machine had condensate collected on the inside, which made the gauge difficult to read. A similar violation was written on the previous 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:
Galley-Deck 3 Warewash
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Violation:
Three of the five white poles used to activate the final rinse in the rack-type glasswash machine were missing.
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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:
Preparation Room-Fish
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Violation:
Both Lexan containers in one of the stacks were soiled with food debris.
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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-
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Violation:
All four Lexan containers that were wet nesting on the clean storage rack were also soiled with food residue and oily to the touch.
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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:
Galley-Lido Market Bistro Ice Machine
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Violation:
The interior side of the white deflector panel had a sticky residue in the top right corner that was difficult to clean.
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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.:
28
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Site:
Preparation Room-Fish
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Violation:
Two different stacks with two large, white Lexan containers were stored wet nesting on the clean storage rack.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
28
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Site:
Preparation Room-
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Violation:
Two different stacks with two small, white Lexan containers were stored wet nesting on the clean storage rack.
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Recommendation:
After cleaning and sanitizing, ensure equipment and utensils are air dried or adequately drained before contact with food. Store clean equipment and utensils in a self-draining position that allows air drying, and covered or inverted.
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Item No.:
33
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Site:
Buffet-Lido Market Asian Outlet
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Violation:
The exhaust vent above the front service line was heavily soiled with grease residue in several locations. Grease condensate had formed on the vent grate above the wok station and above a cutting board on the service counter. No food or food contact surfaces were impacted. Condensation was also collecting around the supply vent on the deckhead above the back service counter. No food previously placed on the back counter was impacted.
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Recommendation:
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.:
34
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Site:
Buffet-Lido Market Asian Outlet
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Violation:
The drain for the handwash station was clogged and caused water to collect in the handwash basin.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
34
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Site:
Buffet-Dive-in Buffet Counter
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Violation:
About a 1 cm of water had accumulated in the undercounter drain for the ice machine. The drain appeared clogged.
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Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
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Item No.:
39
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Site:
Galley-Bistro
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Violation:
One live house fly was observed in the galley hallway connecting the port and starboard food outlets.
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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.:
43
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Site:
Ventilation-Air Handler
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Violation:
The condenser coils in AC station 9.6 contained a black slimy residue upon inspection.
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Recommendation:
Keep air handling units clean.
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