|
|
|
Item No.:
11
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Late Reporting
|
|
Violation:
A shop worker experienced an AGE onset at 1800 on 12 October and did not report to medial until 0920 on 13 October. She worked for four hours after her initial AGE onset and ate breakfast in the crew mess.
|
|
Recommendation:
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.
|
|
|
Item No.:
01
|
|
Site:
Medical-Acute Gastroenteritis (AGE) Report
|
|
Violation:
The 4-hour AGE report stated the incorrect number of AGE passenger cases for the 9/25-10/5 voyage. According to the AGE log, the October 5th 4-hour report should of stated 15 AGE cases for passengers, instead of 13 cases.
|
|
Recommendation:
If the number of cases changes after submission of the initial report, submit an updated report no less than 4 hours before the vessel?s arrival at the U.S. port. Ensure that the 4-hour update report contains a cumulative total count of the reported crew and passengers during the entire cruise, including the additional cases.
|
|
|
Item No.:
39
|
|
Site:
Pantry-International Cafe
|
|
Violation:
One live fruit fly was observed.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Horizon Court Midship Dishwash
|
|
Violation:
On the clean storage racks and trolleys, at least 6 plates were found soiled with food residues.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Horizon Court Aft Dishwash
|
|
Violation:
On the clean storage racks, at least three cups were soiled with food residues.
|
|
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.
|
|
|
Item No.:
37
|
|
Site:
Galley-Horizon Court Aft Dishwash
|
|
Violation:
Heavy condensation had collected on the deckhead at the soiled end of the in-use dishwasher.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
39
|
|
Site:
Galley-Horizon Court Aft Dishwash
|
|
Violation:
A live fly was on a tray with clean cups.
|
|
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.
|
|
|
Item No.:
16
|
|
Site:
Galley-Horizon Court Aft Pantry
|
|
Violation:
Three bulk milk dispensers had no discard dates. Staff stated that these were opened in the morning and labeled them after the finding.
|
|
Recommendation:
Ensure refrigerated, ready-to-eat, potentially hazardous food: (1) Prepared on a vessel and held refrigerated for more than 24 hours is clearly marked at the time of preparation to indicate the date or day by which the food must be consumed (7 calendar days or fewer from the day the food is prepared). The day of preparation is counted as day 1. (2) Prepared and packaged by a food-processing plant and held on the vessel after opening for more than 24 hours must be clearly marked at the time the original container is opened to indicate the date by which the food must be consumed (7 calendar days or fewer after the original container is opened). The day of opening is counted as day 1.
|
|
|
Item No.:
27
|
|
Site:
Galley-Trident Grill
|
|
Violation:
The front of the previously cleaned flat grills were soiled with grease from the night before.
|
|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
|
|
|
Item No.:
20
|
|
Site:
Galley-Trident Grill
|
|
Violation:
The deep fat fryer had slotted fasteners in the food zone.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
20
|
|
Site:
Galley-Deck 12 Hot Section
|
|
Violation:
The deep fat fryers had slotted fasteners in the food zone.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 12 Soup Section
|
|
Violation:
A cup with tasting spoons was soiled with food debris. Some of the tasting spoons were also soiled.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Sabatini's
|
|
Violation:
The previously cleaned waffle maker was heavily soiled with grease.
|
|
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.
|
|
|
Item No.:
39
|
|
Site:
Galley-Sabatini's
|
|
Violation:
A live fly was in the area.
|
|
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.
|
|
|
Item No.:
20
|
|
Site:
Galley-Sabatini's
|
|
Violation:
The deep fat fryers had slotted fasteners in the food zone.
|
|
Recommendation:
Use only low profile, nonslotted, noncorroding, and easy-to-clean fasteners on food-contact surfaces and in splash zones. Prohibit the use of exposed slotted screws, Phillips head screws, or pop rivets in these areas.
|
|
|
Item No.:
14
|
|
Site:
Galley-Deck 6 Garde Manger & Dessert Station
|
|
Violation:
During lunch service, wait staff wearing jewelry and no hair restraints were assisting in the preparation of food items before going to the dining room. At the cold section, wait staff were pouring salad dressing over salad. At the dessert station, wait staff were serving vanilla sauce from small kettle.
|
|
Recommendation:
Ensure food employees, including bartenders, do not wear jewelry on their arms or hands while preparing food.
|
|
|
Item No.:
39
|
|
Site:
Galley-Deck 6 Garde Manger
|
|
Violation:
A live fly was in the area.
|
|
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.
|
|
|
Item No.:
26
|
|
Site:
Galley-Deck 6 Garde Manger
|
|
Violation:
On the clean storage racks, a funnel was soiled with cocktail sauce residues.
|
|
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.
|
|
|
Item No.:
21
|
|
Site:
Galley-Deck 6 Fruit Pantry
|
|
Violation:
The insulated pipes under the utility sink were in disrepair and difficult to clean.
|
|
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. Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions.
|
|
|
Item No.:
34
|
|
Site:
Galley-Deck 6 Fruit Pantry
|
|
Violation:
Inside the technical space under the utility sink, a leak was observed on one of the pipes.
|
|
Recommendation:
Ensure a plumbing system in a food area is maintained in good repair.
|
|
|
Item No.:
33
|
|
Site:
Galley-Deck 6 Fruit Pantry
|
|
Violation:
At least two leaks of water and grease were coming from the deckhead and falling on the deck in front of the in-use service line and beverage station.
|
|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
|
|
|
Item No.:
32
|
|
Site:
Galley-Deck 6 Dessert Station
|
|
Violation:
The uncovered waste receptacle of the handwash station had food waste residues.
|
|
Recommendation:
Cover receptacles and waste-handling containers when not in continuous use and after they are filled.
|
|
|
Item No.:
37
|
|
Site:
Galley-Deck 5 Potwash
|
|
Violation:
At least three condensate leaks from the deckhead were observed at the clean end of the in-use potwash machine. No clean utensils were observed being impacted at the time.
|
|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation and warewashing areas--including components such as hoods, fans, guards, and ducting--are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and remove contaminants generated by equipment located under them.
|
|
|
Item No.:
29
|
|
Site:
Galley-Deck 5 Bakery
|
|
Violation:
The handwashing station was blocked by a trolley. The trolley was immediately moved.
|
|
Recommendation:
Ensure handwashing facilities are accessible at all times.
|
|
|
Item No.:
17
|
|
Site:
Galley-Deck 5 Soup Station Cooling Logs
|
|
Violation:
The cooling logs had at least four incomplete entries: (1) a beef gravy cooled on 15 October had an initial temperature of 146.6F, 57.9F after 2 hours, and no further follow up; (2) a cooked barley was cooled on 9 October had an initial temperature of 145.6F and no further follow up; (3) a cheese sauce cooled on 7 October had an initial temperature of 142.6F, 54.6F after 2 hours, and no further follow up; (4) a grilled asparagus cooled on 30 September had an initial temperature of 152.7F, 57.3F after 2 hours, and no further follow up. These logs were reviewed and signed by supervisory personnel.
|
|
Recommendation:
Ensure logs documenting cooked potentially hazardous food cooling temperatures and times from the starting points designated in 7.3.5.2.1 thru the control points at 2 and 6 hours are maintained onboard the vessel for a period of 30 days form the date the food was placed in the cooling process.
|
|
|
Item No.:
22
|
|
Site:
Galley-Dishwash
|
|
Violation:
The final rinse temperature of the in-use warewasher was inconsistent. On several evaluations, the temperatures at the utensil surface were measured between 146-161F. Staff stated the machine had a tolerance for these temperatures and when the minimum temperature was reached, the solenoid valve may give up momentarily until the temperature was below the minimum required and then raise the temperature again.
|
|
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.
|
|
|
Item No.:
30
|
|
Site:
Buffet-Horizon Court
|
|
Violation:
During lunch service, the handwashing station at the hot pantry did not have paper towels. In addition, the paper towels at the handwashing station of the dessert station were wet and soiled with food residues.
|
|
Recommendation:
Ensure a handwashing facility includes a sink, soap dispenser, single-use towels dispenser, and waste receptacle.
|
|