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Item No.:
11
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Site:
Medical-Crew Acute Gastroenteritis (AGE) Reporting
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Violation:
On 28 February, a food worker (galley steward) had an onset of AGE symptoms at 0900 but did not report to the medical center until 1300. This crew member worked while symptomatic and was disciplined for late reporting. On 4 March, a food worker (assistant waiter) had an onset of AGE symptoms at 0730 but did not report to the medical center until 1200. This crew member worked while symptomatic and was disciplined for late reporting. On 9 March, a nonfood worker (spa employee) had an onset of AGE symptoms at 0400 but did not report to the medical center until 0930. According to the medical notes, this crew member did not work and was disciplined for late reporting, but the time sheet indicated that she worked from 0730 to 1200, 1300 to 1800, and 1700 to 2200. According to the medical staff, the crew member filled her time sheet out incorrectly and should have indicated that she was not working during these hours.
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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 Pastry
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Violation:
A mobile storage rack with approximately 15 trays of individual crme brulee dishes were stored in the walk-in refrigerator with several temperatures ranging from 44F to 54F when measured by the inspector at 09:30a. According to the cooling log, the crme brulee was cooled the night before (12 April) and reached 38F at 03:26a. The crme brulee dishes were sent back to the blast chiller and were below 41F when measured at 10:30a. The 15 trays were divided up between two mobile storage racks and placed back into the walk-in refrigerator.
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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 57C (135F) or above, except that roasts may be held at a temperature of 54C (130F); or 5C (41F) or less.
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Item No.:
19
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Site:
Preparation Room-Walk-in Refrigerator
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Violation:
The lids for several lexan containers of food were stored purposefully ajar to allow for better air circulation according to the crew. These food items were not in a cooling process. Also, three lexan containers of cut lettuce did not have a lid. These containers were stored and were also not in the cooling process.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected.
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Item No.:
19
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Site:
Room Service-Ice Machine
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Violation:
The ice machine was overfilled with ice, causing ice to pile and accumulate in the lower cuber drain pan.
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Recommendation:
Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
21
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Site:
Room Service-Bellbox Locker
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Violation:
A wooden wine box was used as a deck stand, and was not easily cleanable.
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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-Horizon Court Dishwash
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Violation:
The third from the right upper final rinse spray nozzle of the starboard conveyor dishwasher did not have a fan-like spray pattern, and was jetting water in a single stream.
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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 6 Starboard Forward Warewash
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Violation:
The data plate sticker on the flight-type dishwash machine was worn and illegible.
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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.:
26
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Site:
Galley-Deck 6 Starboard Ice Machines
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Violation:
The white hinge in the back of the machine that lowered the bottom portion of the ice cuber was heavily soiled with black debris. This was observed in the lower compartment of both ice machines.
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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-Deck 6 Starboard Aft Warewash
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Violation:
Two soup bowls stored on the clean storage rack were soiled.
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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:
Buffet-Horizon Court Beverage Stations
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Violation:
The port side and starboard side counter ice machines had a significant brownish soil around the tops of the receiving tubes, and the brown streaks had formed down the tube from prior drippage of the brown soil.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Buffet-Horizon Court Starboard Beverage Station
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Violation:
The iced tea dispensing machine had a brown residue on the food splash area beyond a day's accumulation, and brown debris had accumulated in the seam of the food splash surface.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Bar-Sea View
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Violation:
Brown color debris had accumulated in the left beer tap.
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Recommendation:
Ensure food only contacts surfaces of equipment and utensils that are cleaned and sanitized. 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:
Room Service-Ice Machine
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Violation:
The white hinge in the back of the machine that lowered the bottom portion of the ice cuber was soiled with black debris. This was observed in the lower compartment of the ice machine.
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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:
Room Service-Bellbox Locker
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Violation:
Boxes of china were stored on a wooden wine box, which was less than 6 inches from the deck.
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Recommendation:
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.:
29
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Site:
Galley-Deck 5 Pot Wash
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Violation:
The handwash sink by the drinking fountain near the soiled drop-off staging area was not operational during the inspection. Two additional operational handwash sinks were located within 8 meters.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
30
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Site:
Pantry-Deck 16 Pizzeria
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Violation:
The handwash sink next to the bar entrance was out of order. Staff reported it had been out of order for 10 days.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
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Site:
Room Service-Bellbox Locker
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Violation:
The deck below the storage racks was wet and soiled.
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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.:
33
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Site:
Provisions-Cooked and Smoked Fish Room 4719
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Violation:
The far bulkhead below the condenser unit was heavily soiled with a black and brown residue.
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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.:
33
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Site:
Provisions-Fresh Fruit Room 3703
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Violation:
Water was observed dripping from the deckhead in several locations near the exit sign in the center of the room. Water had accumulated in the light fixture closest to the deckhead exit sign.
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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-Deck 6 Hot Galley
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Violation:
An excessive amount of steam was escaping from the bains marie on the forward service line and pooling around the counters around the bains marie. Paper towels used to absorb the water on the counter around the far port bain marie were left on the counter. The steam also caused condensation to accumulate on the underside of the overshelf above each bain marie, but no condensation was observed dripping into food.
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Recommendation:
Ensure all food preparation, warewashing, and toilet rooms have sufficient ventilation to keep them free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes.
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Item No.:
39
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Site:
Buffet-Horizon Court Port Beverage Station
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Violation:
One live fruit fly was observed in the undercounter technical space beneath the coffee machines.
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Recommendation:
Effectively control the presence of insects 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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