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Item No.:
02
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Site:
Medical-Crew Member Acute Gastroenteritis (AGE) Survellance Log
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Violation:
There was one crew member on the 19 to 26 May cruise and one crew member on the 26 May to 2 June cruise that were listed as nonreportable AGE cases on the surveillance log. However, the follow-up in the electronic database indicated that they were still having symptoms, but there was no additional information about what those symptoms were or whether they should be considered reportable cases.
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Recommendation:
Ensure additional AGE symptoms are documented in order to determine if a case that was previously nonreportable must be considered reportable.
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Item No.:
11
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Site:
Medical-Crew Reporting of Acute Gastroenteritis (AGE)
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Violation:
An assistant waitress who was listed on the AGE log as a reportable case had AGE symptom onset on 9 June at 0200 but did not report to the medical center until 10 June at 0815. The vessel provided documentation that she did not work during this time period. The vessel also provided documentation that the assistant waitress was retrained.
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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. Ensure crew members report at the first onset of AGE symptoms.
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Item No.:
15
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Site:
Provisions-Produce Walk-in Cooler
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Violation:
Half a case of purple cabbage left over from the last voyage and placed in a white plastic storage box had mold and rotting leaves on almost all of the heads. One box of the green cabbage examined out of three also had mold and decomposing leaves on many of the heads. All of the cabbage left over from this voyage was removed and discarded.
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Recommendation:
Ensure food is safe and unadulterated.
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Item No.:
19
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Site:
Buffet-Crew Mess
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Violation:
A crew member was observed putting soft vanilla ice cream from the dispensing unit into the spout of an open carton of milk. It was not determined whether the crew member had been previously drinking directly from this spout. Milk had also been spilled by a crew member all over the dispensing area of an adjacent out of service ice dispenser.
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Recommendation:
Ensure crew members do not contaminate food with used single service items.
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Item No.:
20
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Site:
Galley-Steakhouse
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Violation:
The valve from a fixed kettle (N3) could not be disassembled by the crew for cleaning.
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Recommendation:
Ensure the valve is able to be disassembled for cleaning.
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Item No.:
21
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Site:
Other-Deck 8 Captain's Steward Locker
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Violation:
There were several food items stored on a shelving unit in this locker, including 6 boxes of packets of sugar and artificial sweetener, one half case of water, a large plastic bin with boxed tea bags, and 7 bags of ground coffee. The shelving unit was galvanized steel and had many difficult to clean features. In addition, raw wood was used on the top of the shelving unit and the bulkhead as bracing pieces. The food was immediately moved to the adjacent pantry.
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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. 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.:
21
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Site:
Food Service General-Reach-in Cooler Doors
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Violation:
In the main, crew, and lido galleys, some of the undercounter refrigerator doors were warped at the bottom and there were large gaps where the bottom of the doors did not seal to the frame. The vessel had identified additional doors with this problem and the doors were in the process of being repaired. The ship had excellent documentation for a major replacement program was in progress. No adverse temperatures were noted in potentially hazardous foods stored in these units.
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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.:
21
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Site:
Galley-Deli Preparation Station
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Violation:
There was a bracket seam below the bottom of the door of the rolling hot food unit #24.
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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.:
26
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Site:
Galley-Deli Prep Station
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Violation:
A food slicer stored clean with plastic wrap protecting it had a grease film on the recessed area at the bottom of the back plate. This slicer was cleaned again by the crew while the inspection team was in the area.
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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-Steakhouse
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Violation:
The valve from a fixed kettle (N3) was found soiled with old food residue when the entire valve assembly was removed from the kettle for inspection.
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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:
Bar-Main Galley Wine Cellar
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Violation:
Sediment was noted in the recirculating water bath of the ice machine. The machine was cleaned immediately.
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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.:
27
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Site:
Galley-Preparation - Forward Service Line
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Violation:
Soil was noted on the bottom of the two grooved grills in the splash area above the grease catch pans.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deli Preparation Station
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Violation:
Old food soil was noted in the area where brackets for a previous piece of table mounted food equipment had been placed. This area was cleaned again by the crew while the inspection team was in the area.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deli Preparation Station
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Violation:
Old food soil was found in a bracket seam below the bottom of the door of the rolling hot food unit #24.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
29
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Site:
Other-Cherry on Top
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Violation:
There was no handwashing station in this area. Staff in this area served candy items such as fudge and truffles, and they also restocked the self-service candy bins.
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Recommendation:
Provide a handwashing station.
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Item No.:
30
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Site:
Galley-Steakhouse
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Violation:
The handwash sink in the dishwashing area was out of paper towels. The area was not open at the time of the inspection.
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Recommendation:
Ensure each handwashing facility has a supply of hand-cleansing soap or detergent and a supply of single-service paper towels available.
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Item No.:
33
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Site:
Galley-Preparation
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Violation:
Condensate was leaking behind the bulkhead-mounted flat evaporator and pooling on the deck. Two of 3 attachment screws for this pan were missing creating an open seam behind the condensate pan where the moisture was escaping collection.
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Recommendation:
Ensure condensate does not leak from the evaporator and pool on the deck.
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Item No.:
33
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Site:
Galley-Pizza Galley
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Violation:
Standing water with food residue was noted in it in the back left corner of walk-in cooler #45. This area was cleaned by the crew while the inspection team was in the area.
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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:
Other-Deck 8 Captain's Steward Locker
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Violation:
There were several food items stored on a shelving unit in this locker, including 6 boxes of packets of sugar and artificial sweetener, one half case of water, a large plastic bin with boxed tea bags, and 7 bags of ground coffee. There was no coving at the deck/bulkhead juncture. The food was immediately moved to the adjacent pantry.
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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).
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Item No.:
33
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Site:
Galley-Deli Preparation Station
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Violation:
Old food splash was noted at the seam between the backsplash of the preparation table and the adjacent bulkhead in the back left corner of the preparation room. This area was cleaned again by the crew while the inspection team was in the area.
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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. Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, bars, and food and equipment storage areas are constructed and maintained for easy cleaning. Do not use carpet in these areas.
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Item No.:
33
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Site:
Provisions-Fish Freezer (Walk-in Freezer #6)
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Violation:
A 10-inch icicle had formed from a leak in the front left corner of a hatch above the cartons of frozen shrimp. A small amount of ice had puddled on a carton of shrimp.
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Recommendation:
Ensure water does not leak from the hatch and form icicles above stored food.
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Item No.:
37
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Site:
Galley-Hot Preparation Area
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Violation:
Condensate was collecting on the inside of the ventilation hood and on the bulkhead behind the in-use right deep fat fryer. The ventilation system was shown to be operating but was not effectively removing the moisture from this air stream. At the other end of this cook line, the ventilation system was removing the steam coming from an open tilting skillet cooking at a full boil.
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Recommendation:
Ensure ventilation hood systems and devices are sufficient in number and capacity to prevent grease or condensation from collecting on bulkheads and deckheads.
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Item No.:
37
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Site:
Galley-Potwashing
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Violation:
Condensate was collecting on the inside of the canopy and running down the back bulkhead on the soiled end of the automatic potwashing machine.
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Recommendation:
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.
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